These sausage horns are part of my book SOURDOUGH, where you will also find many more recipes with sweet sourdough. Pita bread, burger buns, hot dog bread, toast bread and many more.
It’s great to bake the family’s favourite pastries. Both children and adults love homemade sausage horns. Here in the recipe, you will learn to use the Tangzhong method – a simple glueing, where flour and water are heated so that the dough can bind more liquid. This ensures that your sausage horns stay juicy for several days. The sausage horns are airy and have a crispy crust, so they excite everyone.
With your sourdough, you can bake the best sausage horns!
WHAT YOU NEED:
SWEET SOURDOUGH FOR USE IN THE DOUGH THE SAME DAY
125 g fine wheat flour
100 g of water
65 g ripe sourdough
35 g powdered sugar (blended sugar for better dissolution)
SWEET SOURDOUGH FOR USE IN DOUGH THE NEXT DAY
125 g fine wheat flour
100 g of water
20 g ripe sourdough
35 g powdered sugar (blended sugar for better dissolution)
DOUGH
50 g flour
250 g water
50 g cold milk
250 g sweet sourdough
30 g sugar
2 eggs (1 egg for the dough and 1 egg for brushing the dough with)
475 g fine wheat flour
50 g wholemeal wheat flour
7 g of salt
50 g soft butter
IN ADDITION, YOU NEED 8 PCS. SAUSAGES
How to make fluffy sausage horns with sourdough
Feed your sourdough and leave it warm until it has risen to its peak (about twice the size). It takes about 3-4 hours.
Put flour * and water * in a saucepan and cook it up to 65 degrees. It has a consistency like vanilla cream/pudding. Set it aside and let it cool for a quarter of an hour.
Put milk, sourdough and sugar in the bowl of the mixer and stir it together. Add the cooked flour. Add flour, eggs and salt and knead the dough until it is combined. Add the soft butter and knead the dough until it is smooth, gathered and the edges of the bowl slip. Put the dough in a bucket and let it rise in a warm place for 3-4 hours until the dough has risen by 20-30%.
Divide each sausage into three pieces so you have 24 pcs. Let them stand covered at room temperature for a little half an hour so that they temper a bit. If the sausages are completely cold when they are rolled into the dough, then the dough will cool and have difficulty rising. Turn the dough out onto a floured board and divide the dough into three portions of 420 g each. Roll out each portion into a circle. Divide the dough into 8 pieces. Place a sausage on the wide piece of dough and roll the dough around the sausage. Place each sausage horn on a baking sheet lined with parchment paper. Cover the sausage horns with cling film or a bag and let the sausage horns rise for 4 hours at room temperature. Set the sausage horns to cold rise overnight.
The next day, take the sausage horns out of the refrigerator and set them at room temperature while the oven heats up to 220 degrees hot air with an empty baking tray at the bottom of the oven. Brush the sausage horns with a beaten egg and sprinkle with sesame seeds if desired.
Boil a litre of water in an electric kettle. Insert a plate of sausage horn into the centre of the oven. Fill the hot frying pan at the bottom with boiling water and close the oven door so that the steam remains in the oven. Bake your sausage horns for 5-7 minutes with steam. Then take the plate with water out and bake the sausage horns finished for 8-10 minutes until golden. Repeat with the other plate of sausage horn. Cool on a rack or enjoy immediately.
