Sausages stuffed in Russian

Ingredients for the preparation of sausages stuffed in Russian

Ingredients for cooking stuffed sausages in Russian:

  1. Sausages 4-5 pieces
  2. Bulgarian pepper 1 piece
  3. Tomato 1 piece
  4. Cabbage leaves 8 pieces
  5. Hard Cheese 50 grams
  6. Chicken yolk 1 piece
  7. Mustard 0.5 teaspoon
  8. Parsley or dill greens 0.5 bunch

To prepare the test, we need:

  1. Premium wheat flour 2 cups
  2. Butter 150 grams
  3. Filtered pure water 0.5 cup
  4. Salt at the tip of a knife
  5. Vodka 1 tablespoon
  6. 1 piece chicken yolk
  • Main ingredients: Sausage and sausages, Cabbage, Flour
  • Serving 4 servings
  • World Cuisine


Deep bowl, Cutting board, Measuring cup, Sharp knife, Table top, Refrigerator, Kitchen stove, Sieve, Rolling pin, Food wrap, Wooden spatula, Baking tray, Cutlery, Serving plate or portion plates

Cooking sausages stuffed in Russian:

Step 1: Prepare the ingredients.

Sift the wheat flour through a sieve into a bowl. Mix butter with 3 tbsp. spoons of wheat flour, make a flat rectangle out of it and put in 30 minutes refrigerator. Add water, salt, chicken yolk and vodka to the remaining wheat flour. We are trying do not knead the dough too intensively. Grinding the dough causes swelling and gluten of the flour, and the dough becomes plastic and elastic, this is undesirable for puff pastry. In order for the dough to lose the plasticity acquired during the kneading, wrap the dough in a cling film and send to the refrigerator for 30 minutes. We take the dough out of the refrigerator and roll it into a long layer, put the prepared oil in the middle, cover it with cling film and roll it along a long slice of dough. Remove the cling film from the butter and fold the dough so as to cover the fully rolled butter. Fold the dough three times and roll it to its original length. We roll out only in one direction, from the middle to the center and from the edges to the middle. Roll out the dough into two additions, cover with cling film and put in the refrigerator for 30 minutes. Thus, we act 5 times, rolling out the dough.

Step 2: Prepare the vegetables for the sausages.

We wash the bell pepper under water, cut in half, peel the seeds and pulp, cut the tail. Chop the pepper into strips. We also cut the cheese into strips. We wash the cabbage leaves under running water, transfer to a deep bowl and pour boiling water so that the leaves soften a little. We clear the sausages from the film and cut them into two halves. Inside each half, make a cross-shaped incision with a sharp knife. We take scalded cabbage leaves from the water, transfer to a kitchen napkin and let the excess water drain. Wash the tomato with water and cut into circles.

Step 3: Stuff the sausages and bake them in the oven.

Stuff the half of the sausage with chopped bell pepper and cheese (do not put a lot of filling, otherwise the sausage will burst). Lubricate the cabbage leaf with a small amount of mustard and put the tomato on top. We put a sausage in the middle of the cabbage and wrap it in the form of "stuffed cabbage". From the puff pastry we cut out a square, put in it a shaped “stuffed cabbage” and fold it in the form of an envelope. Preheat the oven to 170-180 degrees. We grease a baking sheet with a small amount of sunflower oil and spread the stuffed sausages, grease with beaten egg yolk and put in a preheated oven for 30-40 minutes. Take out the stuffed sausages from the oven and leave to cool slightly.

Step 4: We serve sausages stuffed in Russian.

We transfer the stuffed sausages to a serving dish and decorate with parsley or dill. Good appetite!

Recipe Tips:

- - Stuffed sausages in Russian go very well with fresh vegetables and lettuce.

- - In the same way you can cook your favorite sausages in Russian.

- - Store the finished dish in a container that can be sealed in the refrigerator at a low temperature for no more than 2 days.