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Sausages in Dryers in the Oven (Lazy Option)
Instructions
To make this dish you will need 36 dryers. Choose ones that thread tightly onto a sausage, or onto half a sausage cut lengthwise. The sausage should be held firmly inside the dryer.
Tip all the dryers into a deep bowl, pour over the milk and leave them to soak for 10–12 minutes. Then drain off the milk.
Cut the sausages in half lengthwise.
Thread 6 milk-soaked dryers onto each sausage half. Leave a gap of 3–4 mm between the dryers on the sausage.
Line a baking sheet with baking paper. Lay the prepared pieces on it. Sprinkle with salt and paprika to taste.
Cover the top of the pieces with mayonnaise.
Over the mayonnaise, sprinkle cheese grated on a coarse grater.
Preheat the oven to 160 °C. Place the baking sheet with the sausages on the middle level. Bake in the oven until golden (about 7–10 minutes).
The sausages in dryers in the oven are ready. Serve them at the table, sprinkled with fresh herbs.
Tips
- 1
Soak the dryers for 10–12 minutes – they should become soft but not fall apart. Test with your fingers: a dryer should "bend".
- 2
Choose dryers by size – they should thread tightly onto the sausage. Ones that are too wide will "slip off", and ones that are too narrow will not fit.
- 3
Keep a gap of 3–4 mm between the dryers – so the cheese can "run" between them, creating a nice crust.
- 4
Use a temperature of 160 °C, no higher – otherwise the cheese will burn and the dryers will dry out. A similar principle works for other baked snacks with cheese.
FAQ
Which dryers should I choose? +
Classic small "malyuski" or "chelnochki" dryers with a diameter of 3–4 cm and a hole that fits a sausage. Sweet dryers give an interesting contrast with the salty sausage. Salted ones (with poppy seeds or sesame) are the classic option. Poppy-seed ones are an acquired taste. Avoid ones that are too thin – they will soak into mush. Check freshness: dryers should be hard and snap with a crunch. For an experiment, take different dryers in a single serving.
Which sausages are best? +
Medium diameter (2–3 cm) is ideal – classic milk or "doctor's" sausages. Ones that are too thin thread on badly and shrivel a lot. Ones that are too thick will not pass through the hole of the dryer. Children's sausages are suitable for small children. Smoked beer sausages are a more "grown-up" option. Avoid sausages with a coarse vein – they can tear the dryer when threaded on. Check the composition: meat only, no soya.
How long do the finished ones keep? +
In the fridge in a closed container – 2 days. Reheat in the oven for 5 minutes at 150 °C (a microwave makes the dryers rubbery and the sausages dry). Cold ones are edible too, but the crust will "go soft". They can be frozen (up to 1 month), but the texture will become "soft" after thawing. They are best eaten freshly made – in the first 15–20 minutes out of the oven.
What to serve them with? +
As a snack – with beer for a men's get-together. A homemade alternative to "crisps" with beer. For a festive table – as an original canapé. With soups (borscht, solyanka) – instead of bread. As a snack – with ketchup or mustard. For children – with mild cheese and herbs. For a "picnic" – an excellent portable snack that does not fall apart. Garnish with a sprig of parsley and a slice of pickled cucumber.
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