Ingredients for - Tubes with sausage and buckwheat
How to cook deliciously - Tubes with sausage and buckwheat
1 . Stage
If you do not have ready buckwheat porridge, then wash the groats, pour water on them and cook until tender. Do not forget to salt to taste.
2 . Stage
While the porridge is boiling, prepare the dough. Mix warm water, oil, vinegar and salt. Add flour and knead the dough. It should form a ball and stop sticking to your hands. Cover the dough and let it stand for 30 minutes.
3 . Stage
Sausage peel off the casing and cut into four pieces.
4 . Stage
Turn on and heat the oven to 180*. Determine the length of the tubes you plan to make. If you're making two sausage lengths, divide the dough into 8 pieces. I do one sausage length, so I divide into 16 pieces.
5 . Stage
Each piece is rolled out into a 1-2 mm thick layer. Place buckwheat on the edge, top with sausage and optional tomato sauce classic or with aromatic herbs.
6 . Stage
Cover the filling on the sides.
7 . Stage
And roll it up like a roll.
8 . Stage
Transfer with the seam side down to a greased or silicone mat lined baking tray. I make rolls in two versions: with and without sauce. To differentiate between the two, I brush the rolls with egg and sprinkle some poppy seeds :)
9 . Stage
Cook the tubes in the oven for 40 minutes, until golden brown.
10 . Stage
The dough is crispy when it's hot, and once it cools, it becomes soft. Bon appetit!