schokoladnoy sausage recipe


  • The principle of the preparation - mixing
  • Basis - any cookies
  • Fillers - for every taste
  • The fastening mixture - regulate fat, sweetness and density
  • "Hot" recipe - cook the chocolate mixture
  • "Cold," a recipe - do not come to the fire
  • Magic egg - for softness and density, and color!
  • Decoration and ornament sausages sausage

Chocolate sausage biscuits one by their appearance on the table instantly transform you into a real fairy in the eyes of children, all adults, like a real magic wand that instantly turn into a child - because for those who do not prepare myself, this is an opportunity for one evening to go back to childhood. In the last century this dessert was a frequent guest at the table of any family. Cost much, sold everywhere deficit was not made from natural products - the other was not there - he had the quality is excellent and always consistent, it is controlled by a candy factory special departments. Marriage in those days on the shelves did not fall, rather, could not be good. Since then, much has changed in the production of food and the taste of your favorite childhood sweets, chocolate and sausage biscuits including adults remained only in memory.

The advent of cheap synthetic products became too great a temptation for food producers, and quality control is not the state level is long gone. It is therefore expected that the composition would be factory dessert natural butter, as required by the recipe, and not significantly cheaper synthetic margarine, or, for example, natural eggs and milk, and no emulsifiers and flavors, are no longer necessary. Therefore, the opportunity to experience the familiar childhood taste of a favorite dessert fall only when someone has prepared his own hands.

When selecting products, it is important to remember that chocolate pudding will present only when it is made from natural, high-quality and fresh products. Otherwise, you'll have the same fake, which is sold in stores.

The recipe for the chocolate sausage biscuit depends entirely on your preferences, we just need to understand how it is prepared.

 the ingredients for the chocolate salami

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The principle of the preparation - mixing

The essence of cooking chocolate sausage biscuit is the mixing of the main products, which have long been used for desserts - sugar, butter, eggs, milk, cocoa and cookies.   Only essential ingredient is cocoa, and that in the absence of perfect softened chocolate bars. The recipe for the chocolate sausage biscuit involves mixing the base and filler, and combining them into a single unit by a fastening mixture.

As a basis the crumbled cookies or cakes for the cake. The filler - what your heart desires, from fruits and nuts to a variety of spices and spirits. To prepare the mixture, you can use the fastening butter, eggs, sugar, milk (can be dry), condensed milk - enough to choose two or three products, given their properties and understand what each added product will bring the taste or consistency.

Cooking in two ways - "hot" and "cold" and a ready-made sausage to put on for a while in the fridge for impregnation and consolidation of forms. Understanding this principle, it is possible to form a recipe to your liking, or create a recipe based on those products which are on hand at the moment.

Products from which you can make a chocolate sausage, quite a lot, but at the same time should not be used:

  • biscuit,
  • flour
  • butter,
  • baking soda,
  • vinegar
  • eggs,
  • egg powder,
  • sugar
  • cocoa
  • coffee,
  • chocolate (black and white)
  • milk,
  • condensed milk (normal and boiled)
  • milk powder,
  • nuts
  • kernels of apricot pits,
  • coconut,
  • marshmallow
  • marmalade,
  • raisins,
  • dried apricots,
  • prunes,
  • oranges,
  • cranberry,
  • cherry,
  • cognac,
  • liquor,
  • fruit syrups,
  • cinnamon,
  • ginger,
  • nutmeg,
  • vanilla or vanilla sugar.

 sliced ​​sausages with chocolate

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Basis - any cookies

Cookies for a base suitable absolutely any - suitable and children, and shortbread and peanut, and flaky, with jam and marmalade. You can do it, and different varieties of cookies - it often happens that the house is a little different cookies. Cookies suits and dried up, and broken - it is in any case crumbles and is impregnated with a mixture but mix it might need a little more. Perfect and cakes for the cake - because domestic cakes for the cake - it's the same cookie, just great.

If you bought cakes for the cake, but do it is not enough time, energy, or, for example, there is no product on the cream, and go after them once they are ideal for the chocolate salami. It is no worse than the cake and makes it much easier. And if you bake the cake yourself to the holiday, it does not take much to bake a cake for 1-2 more, and of the skin to make the chocolate salami - and you get another dessert.

Cookie crumbles can arbitrarily - and small, and large. Large pieces of less soaked chocolate mixture, but will decorate cut. You can chop hands, potato masher, rolling pin. This area of ​​work can be trusted with even the youngest children - it's all sorts of things, and crumble cookies they know very well how! Suitable for this grandmother, grandfather and husband.
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Fillers - for every taste

What filler you want to add to your recipe - it depends on your preference. They can be cut, you can grind in a meat grinder or chop in a blender. You can place and completely. If your dessert is meant for adults, you can add brandy or liqueur - they will add spice.

You can add orange zest and a variety of seasonings. Combining different fillers can get an incredible variety of flavors. By adding fruit preparations, there is one rule - they should not be too wet. If fruit or berries that you want to add, too juicy (cherry, peach, apricot), then they need to be sprinkled with sugar and leave for a while to ensure that they have released the excess juice.

 cold chocolate recipe sausages
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The fastening mixture - regulate fat, sweetness and density

From what fastening ingredients you choose and in what proportions they are mixed, will depend on the fat content, sweetness and caloric density of your dessert. Although caloric him in any case it is rather big! But if someone from your home or guests that you would expect at the table, undesirable to eat fat, you can put less oil, replacing part of the oil beaten egg, milk or fruit syrup. Or, for example, in your family do not like too sweet - then feel free to put less sugar.

If you like a more intense chocolate flavor - place greater cocoa and add the grated dark chocolate. Recipe fastening mixture can be changed at their discretion arbitrarily, need only remember that her task - to seal the foundation and filling so that it is easy and convenient form of "stuffing" sausage. And, of course, it should be tasty!
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"Hot" recipe - cook the chocolate mixture

This recipe is so called because the fastening mixture is prepared by heating. To do this, sufficiently taken

  • 200g butter,
  • about 4-6 Art. l. sugar (as you like)
  • Article 5-6. l. cocoa
  • 1 egg.

Melt the butter over low heat (only to melt, bring to a boil it is not necessary), add pounded with sugar, egg, cocoa, stir, put on low heat and stir until then, until the surface bubbles begin to appear. It turns out almost hot chocolate, but without milk is much fatter. If needed, you can reduce the fat content. The fastening mixture is ready.

Crumble about 0, 5 kg of biscuits, add the chopped walnuts (or any other fillers that you like), stir and pour received a hot chocolate and stir again. If you get too thick (different cookies can absorb more or less than the mixture), you can add a couple of spoonfuls of condensed milk or beaten egg. You can then form a sausage of any shape and size, wrap them in foil, plastic wrap, parchment or plastic bag and put in the fridge for at least an hour.

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"Cold," a recipe - do not come to the fire

This recipe even easier - it can be used to cook a dessert, even when turned off the electricity, gas and water at the same time. Almost in extreme conditions! Even in the campaign - if you want sweet, and to the nearest shop to go a few hours! In the absence of a refrigerator can be put tightly wrapped sausage ready for some time in a container of cold water.

All the preparation is as follows: you have to crush 0, 5 kg of biscuits, add the crumbled biscuits 200g. softened butter, add 5 tablespoons of cocoa, Bank of condensed milk and stir. It will take the strength of about five minutes. Thereafter, the sausage may be formed. Preparation of dessert in a way you can trust even the youngest children - in the worst case, they peremazhutsya only natural products, and the result will be the same as for adults!
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Magic egg - for softness and density, and color!

Egg - it's not mandatory, but a truly magical product for the preparation of chocolate sausage biscuits. Use it to soften too biscuits without adding to it any fat or sweets, and make more tender basis. To do this, you need only one egg whisk with a fork and add it to crushed cookies.

And at the same time with the eggs can be added density and viscosity of the fastening mixture. By adding the egg mixture in a binding, you can adjust its fat content and sweetness. It will help preserve the color chunks of cookies, and they are very nice to look at the cut sausage.
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Decoration and ornament sausages sausage

Of course, such a yummy, like chocolate sausage, and you can not decorate, but then you are depriving themselves and their families aesthetic pleasure. And this dessert deserves to spend a few seconds on its decoration. Giving a little uneven shape and decorate with mint leaves and slices of kiwi, you will receive a "tree", making the thickening in the end and letting his eyes - "snake" by doing the top few holes - "The Magic Flute", a little bent, spearheaded ends and sprinkled with white chocolate - "new moon."

And after putting the sausage around the birthday cake, you get a triple benefit! Firstly, your cake will look just twice, and secondly, you will decorate a cake, and thirdly - get two different desserts that will be organic look at a dish and will not take up much space on the holiday table.

 Chocolate sausage - a real magic wand!