Name: Tubes with sausage and buckwheat
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 16
Ingredients: Flour - 400 gram; Vegetable oil - 70 Ml; Water - 150 Ml; Vinegar - 1 tbsp; Salt - 1 Tsp; Buckwheat - 1 Art.; Water - 2 Art.; Salt - taste; Ketchup - taste; Sausages - 4 PC.

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Tubes with sausage and buckwheat

Dough

1. Flour 400 gram

2. Vegetable oil 70 Ml

3. Water 150 Ml

4. Vinegar 1 tbsp

5. Salt 1 Tsp

Filling

1. Buckwheat 1 Art.

2. Water 2 Art.

3. Salt taste

4. Ketchup taste

5. Sausages 4 PC.

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.

1. Stage. Tubes with sausage and buckwheat: 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.

1. Stage. Tubes with sausage and buckwheat: 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.

1. Stage. Tubes with sausage and buckwheat: 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 :)