Sweet sausage is an incredibly tasty and most affordable dessert from the past, loved by most people with a sweet tooth, especially if they are children. The dish seems complicated, since it is not easy to determine its components the first time, but in fact there is nothing in either the recipe or the cooking technology that even a novice housewife can handle.
Moreover, the sweet sausage does not require baking, and is based only on cookies and condensed milk, or cocoa cream or butter.
Classic sweet sausage according to GOST
For most people familiar with old production technologies, which set a single quality standard, to this day this particular recipe remains the only true and correct one. And it’s not a matter of principle, but of changes in taste that are observed between old versions and new, significantly modified ones. Therefore, when talking about recipes for sweet sausage made from cookies and cocoa, one cannot ignore its very first type, especially since it is prepared in a matter of hours.
- The main ingredient is cookies. It should be biscuit-like, but not too greasy (like Kurabye), and at the same time not dry, like fresh or salted biscuits. Experts call the optimal ones “Yubileinoe”, “Minusinsk” and similar options, which break well, but do not crumble under the slightest pressure.
- The next point is butter, instead of which margarine appears in Soviet recipes. Today it is not recommended to purchase margarine, since it is very different from what was produced 20-30 years ago in composition, taste, and “behavior” in cooking. Buy good butter with 82% fat content or higher: anything less than that is a mixture of cream and “empty”, harmful ingredients that will not improve your baked goods at all.
- Milk is a component that is almost always absent in modern sausage recipes, but was required in Soviet ones: of course, the best option would be homemade milk from a cow, but in urban conditions you can also use store-bought milk, but make sure that it is not low-fat. And also pay attention to its freshness, since it will be subject to heat treatment and can ruin everything.
- Nuts were added to the dessert at will; they were often absent from the ingredients due to their high cost, but it is still difficult to imagine the traditional taste of sausage without them. You can choose absolutely any nut, but experts advise turning to walnut or pine, or taking hazelnuts.
As for other components - for example, condensed milk, it was absent in the old technology, since fresh milk was used. However, you can resort to it, but in this case you need to give up sugar, otherwise the dessert will be too sweet.
Soviet sweet sausage made from cookies: recipe without condensed milk
So, the same version of a simple and tasty sweet according to GOST, which did not require the presence of condensed milk and a large number of ingredients. Involve the little ones with a sweet tooth in the process - they will definitely love it. Remember that Soviet technologies required strict adherence to the volumes of all components, and, of course, their quality.
Compound:
- Biscuit cookies – 450 g
- Fresh milk - 5 tbsp.
- Butter - 180 g
- Granulated sugar - 150 g
- Nuts - 1 tbsp.
- Cocoa powder - 5 tbsp.
Preparation:
- The butter should be kept at room temperature until it softens, as it should not completely melt even after mixing. You need to wash and peel the nuts, dry the kernels in a hot frying pan, turning them constantly: it is recommended to do this over very low heat, otherwise the nuts will burn.
- Cool the nuts, pour them into a bag, wrap it in a thick towel, then tap the top with a meat mallet or roll a rolling pin over it with force. You don't need to do this for pine nuts - just chop them in half with a knife.
- Divide the entire volume of cookies into 3 parts, then break 2 of them with your hands: the pieces should turn out small, but not turn into crumbs - this is a thickener for the future “dough”, which does not completely absorb the liquid.
- Pour milk into a small bowl, add granulated sugar, heat, stirring constantly until the sugar granules dissolve. Then add cocoa powder and, continuing to stir, wait until a homogeneous mixture is obtained. Do not bring the liquid to a boil - keep it at low power and immediately remove from heat as soon as you achieve the desired result.
- Add softened butter to the mixture, beat with a whisk or using a mixer. Then add nuts and crushed cookies (the same 2/3 of its volume), knead well with a spatula: you should get a very thick mass. Lastly, add the remaining cookies, which you need to roughly break with your hands.
- The right “dough” will stick to your hands, but will hold its shape well. If something goes wrong - too liquid or too thick - add a little milk (with spoons) or cookies. Roll the “dough” into a thick sausage, wrap it in cling film and put it in the refrigerator.
The approximate cooling time for the dessert is 3-4 hours, but it can be reduced if you use the freezer. By the way, it is also recommended to store sausage in it if too much has been cooked: nothing will be done to the product, no matter how long it sits there.
Baking with condensed milk
Unfortunately, today the quality of ordinary cow's milk in bags or bottles leaves much to be desired, so housewives try, if possible, to replace it in dishes with products similar in composition or to abandon it completely. In the case of sausage, experts recommend taking condensed milk, but you need to choose it wisely: check for the presence of the letter “M” in the marking on the lid of the tin can, as well as the numbers 76 at the very end, which indicate the absence of “extra” additives in product. In addition, remember that natural condensed milk cannot be stored for longer than a year, since it does not have such strong natural preservatives, and the fat content should be 19%, 8.5% or 1%, depending on the type.
Compound:
- Cookies – 400 g
- Condensed milk - 1 b.
- Cocoa - 3 tbsp.
- Black raisins - 2 tbsp.
- Vanillin - 1/2 tsp.
- Butter – 150 g
Preparation:
- Crush the cookies with a knife or rolling pin until they turn into fine crumbs. Rinse the raisins several times and steam with boiling water for 10-15 minutes: they should not become very soft.
- Place the condensed milk in a bowl and add the butter there. Heat these ingredients in a water bath until they become more liquid and mix well to form a homogeneous mass. Add cocoa and vanilla for 1-2 minutes. stir until the dry ingredients dissolve. Then remove the bowl from the heat and cool slightly.
- Add raisins, previously dried with a paper towel, and crushed cookies to the container. Knead the plastic dough, form a sausage and roll in cling film. Place in the refrigerator for 3-4 hours.
Before serving, the dessert must be cut into slices, without allowing it to get too warm: the colder it is, the better it will keep its shape. If desired, you can roll the finished chilled sausage in powdered sugar, grated chocolate, or even colored “confetti”, creating a sprinkling.
Dessert with homemade cookies and amaretto
The highlight of this recipe lies not only in almond liqueur, which can be omitted if you are preparing a dessert for children, but also in preparing the base yourself, as well as dried fruits that add sourness. At the same time, there is no oil in the list of ingredients (except for its presence in cookies), which makes a rather heavy and high-calorie dish much easier for the digestive system.
Compound:
- Chicken egg - 1 pc.
- Butter – 120 g
- Sour cream – 100 g
- Sugar - 4 tbsp.
- Cinnamon - 1 tsp.
- Baking powder - 1 tsp.
- Salt - a pinch
- Flour - 320 g
- Cocoa powder - 3 tbsp.
- Prunes – 50 g
- Cherry – 50 g
- Amaretto - 1 tbsp.
- Milk – 110 ml
Preparation:
- Beat a chicken egg with a pinch of salt. Warm the butter and sugar in a small bowl, wait until the granules dissolve, then pour the mixture into the bowl with the egg. Add sour cream and cinnamon, gradually add sifted flour. With the last portion you need to add baking powder.
- Knead the plastic dough, shape it into a thick sausage, cut it into circles 1 cm wide, and then place it in an oven preheated to 200 degrees. In 10 minutes. lower the temperature to 180 degrees, bake for another 15 minutes. The finished cookies should have a golden hue and remain soft inside.
- While the cookies are cooling, soak the prunes and cherries in boiling water for 10 minutes, warm the milk and mix with cocoa powder. Place the dried fruit in a colander, remove excess moisture, then transfer to a small bowl and pour over the amaretto. Leave for another 5-7 minutes.
- Combine broken cookies, cocoa and milk, and dried fruits in a large bowl. Knead with your hands into a tight lump, roll into a sausage and wrap in plastic. Refrigerate for 2-3 hours.
If desired, you can add dark chocolate, chopped with a knife, or ready-made chocolate drops to this dessert.
The recipe for sweet sausage made from cookies and cocoa has been familiar to many since Soviet childhood. This original dessert attracts attention with its entire appearance. Could it really be otherwise? Sausage - but not made from meat, but from cocoa, cookies and other very tasty ingredients. Cake? Possibly, but of a very non-standard type. Children really like sweet sausage both for its bright taste and originality of presentation.
At a time when sweet sausage was just “coming into fashion,” desserts were completely different from modern ones. In addition to the sweet sausage, I remember eclairs, rolls of cream, potato cake, and a basket of meringues. All these desserts have in common an exceptional taste and modest appearance.
And over time, the recipe for sweet sausage made from cookies and cocoa did not get lost in the pile of handwritten recipes. He lives and is gaining popularity. It’s my turn to use one of the most original recipes of recent decades. So, let's prepare a sweet sausage!
Ingredients:
- 600 g cookies (such as “Baked milk” or “Jubilee”)
- 1 cup of sugar
- 0.5 cups milk
- a pack of butter (200 g)
- 2 tablespoons cocoa
- 0.5 cups of any nuts (I used peanuts and pistachios)
- a little powdered sugar for decoration
Sweet sausage recipe made from cookies and cocoa
You should start preparing sweet sausage by preparing the cookies. It should be broken into pieces by hand. The size of the cookie pieces may vary, but you still shouldn’t get too carried away with this process and turn the cookies into crumbs. A blender and food processor will not help in our case. You can make your work easier by using a rolling pin to lightly “beat” the cookies, thereby breaking them into pieces.
600 g of cookies turned into a mountain of scrap.
Now let's get to the nuts. I took some roasted and shelled peanuts, as well as pistachios. I admit, I decided to use pistachios solely for color. Walnuts or hazelnuts are perfect for this recipe, or all together :)
Add peeled nuts to cookies.
Let's move on to preparing cocoa mass for the sweet sausage.
There are two basic recipes for making this recipe. One of them involves the use of condensed milk, the other - plain milk and sugar. We are preparing sweet sausage according to the second recipe. Of course, the first recipe is worthy of attention, but I will use it next time and will definitely write about it on the blog.
So, melt 200 g of butter in a saucepan over low heat.
Add sugar and milk to the melted butter.
After milk comes cocoa.
Keep the cocoa mass over low heat, stirring constantly, and wait for the sugar to completely dissolve. Do not bring the mixture to a boil.
Pour the cocoa mixture over the cookies and nuts and mix everything carefully with a spoon.
Tear off 2 or 3 pieces of foil the size of the spread of a large book. Spoon the mixture into a line on a sheet of foil, then carefully wrap the mass, gradually compacting it. And at the end we “twist the tails” on the sweet sausage, that is, we seal the sausage in foil around the edges. Roll the sausage back and forth on the work surface a couple of times, giving it its final shape, and then put it in the refrigerator for 4-6 hours.
Sweet sausage made from cookies is the best dessert of any Soviet child. Over the years, it has not become any less tasty, and now not only is it associated with a bright and carefree age, but many of us have also taught our children to enjoy this delicacy. Such a sweet sausage will look appropriate on any holiday table, and there will always be quite a few people willing to try it.
There are several versions of sweet sausage made from cookies, but the classic recipe is the most popular among most housewives. For cooking we will need the following basic ingredients: butter, cocoa powder, a little powdered sugar, condensed milk and nuts. Only shortbread cookies are suitable for the recipe - “cracker”, and they must first be broken into pieces (which will look like pieces of lard in a regular sausage) or crushed into crumbs using a blender. All products must be thoroughly mixed in the required sequence and the resulting mass must be formed into a sausage of the required thickness and length.
Also, the recipe for sweet sausage can be slightly modified. It is not uncommon for craftsmen who love culinary experiments to supplement the list of ingredients with slices of chocolate (white, black, milk - depending on preference), dried fruits, almonds, peanuts, etc. Lovers of “alcoholic flavors” in sweets add a little cognac, liqueur or liqueur.
The appearance of the finished dish is very important, therefore, you also need to take care of presentability in advance. The cling film must first be greased with a small piece of butter, so the finished sweet sausage made from cookies will be easier to come off, and the sausage itself must be given time to harden well. To do this, place it in the refrigerator or freezer, after which it will hold its shape perfectly during cutting, and you will get neat slices.
Before serving, the finished sausage can be sprinkled with powdered sugar, chopped nuts or almond flakes.
Sweet sausage made from cookies with condensed milk and peanuts
A traditional version of preparing sweet sausage, which has not changed despite all the years that have passed. And don’t forget, you need to break the shortbread cookies and cut each of the peanut halves into two parts so that you can feel the nuts in the finished sausage.
Ingredients:
- 3 tbsp. l. cocoa
- 1 cup powdered sugar
- 200 g butter
- 1 can of condensed milk
- 500 g shortbread cookies
- 100 g peanuts
Cooking method:
- Mix cocoa powder with powdered sugar.
- Add slightly melted butter to the sugar and cocoa mixture and stir until smooth.
- Pour condensed milk into the resulting mass and beat everything with a mixer.
- We break the liver into pieces and add it to the mixture. Mix the “sausage dough” thoroughly.
- Finally, add the chopped peanuts and mix again.
- Place the resulting mass on cling film greased with a piece of butter.
- Give it the shape of a sausage and wrap it tightly with film in several layers.
- Place in the refrigerator until completely hardened.
Sweet sausage made from cookies without condensed milk with cognac
A newer recipe for chocolate sausage in the list of ingredients that is missing such a seemingly important ingredient as condensed milk. Also, for flavor, a small amount of cognac is added to the “dough”, which can be replaced with another alcoholic drink.
Ingredients:
- 3 tbsp. l. milk
- 1 cup of sugar
- 3 tbsp. l. cocoa
- 200 g butter
- 1 egg
- 1 tbsp. l. cognac
- 150 g walnuts
- 400 g shortbread cookies
Cooking method:
- In a kitchen saucepan, mix milk, sugar and cocoa.
- Stir lightly and add butter.
- Place the pan on the fire and bring to a boil.
- Add the egg to the cooled mixture and stir thoroughly.
- Then pour in a little cognac, 1 tablespoon will be enough.
- Peel the walnuts and grind them in a mortar or blender. We also grind the cookies.
- Add nuts and cookies to the main ingredients and mix well.
- Place the mixture on cling film and roll it into a sausage.
- Place the dessert in the refrigerator for 4 hours, after which you can serve it.
Now you know how to cook sweet sausage from cookies. Bon appetit!
Sweet sausage made from cookies is a very popular delicacy among many children and adults. Its main advantages are simplicity, accessibility and short time spent on cooking. This dessert does not require baking; you just need to mix the necessary ingredients and “fashion” the sausage from the resulting mass. Finally, I want to give a couple of tips on how to prepare sweet sausage from cookies without problems and on the first try:Ingredients:
- Shortbread cookies are best suited for this type of sausage. It can be either crushed using a blender or simply ground in a mortar;
- You need to keep the sausage in the refrigerator until it hardens completely; if you need quick freezing, then use the freezer;
- If you grease the cling film with butter, it will be easier to separate the finished sausage from it later;
- Additionally, you can add raisins, dried apricots, coconut flakes, nuts, almonds, etc. to the sausage.
3 tbsp. spoons of cocoa powder
200 g granulated sugar
4 tbsp. spoons of milk
a pinch of vanillin
pack (180 g) butter or margarine
150 g ground walnuts or almonds
500 g shortbread cookies
1-2 chicken eggs
1 tbsp. spoon of cognac or sweet liqueur, optional
How to cook sweet sausage from cookies:
Place the cookies in a large bowl and break into small pieces. This can be done with your hands, or with a special hammer. You should not crumble the cookies until they turn into a single sandy mass, since your sausage should then look like a real cervelat.
Melt the butter in an enamel pan or basin, add sugar and eggs to it and grind it all to a smooth fluffy mass.
Add cocoa, milk and place on low heat. Bring to a boil and immediately remove from heat.
Let the mixture cool slightly. Add ground walnuts, a spoonful of cognac and ground cookies to the mixture.
Mix the whole mass thoroughly and let it cool. Place cling film or foil on the table. Place the sweet mass on it, form cylinders as thick as cervelat and wrap tightly with film or foil.
Then put the product in the freezer for 2-3 hours. Before drinking tea, take the dessert out of the refrigerator 10 minutes and cut into pieces like sausage.
Sweet sausage made from corn sticks and toffee
Many people like sweet sausage with corn sticks even more than with cookies, due to its piquant taste and softness. After all, sausage with cookies sometimes turns out a little dry. And for an even better taste, instead of cocoa and sugar, the housewives came up with the idea of adding regular soft toffees to the cream.
Ingredients:
0.5 kg soft toffees
0.2 kg corn sticks or balls
stick of butter
walnuts
raisins to taste
How to cook sweet sausage from corn sticks:
Remove the toffees from the candy wrappers and place in a deep saucepan or enamel bowl. Place on low heat.
Add all the butter, cutting it into pieces. Gradually, stirring regularly, dissolve all the toffee and butter until smooth.
Remove the corn balls or sticks from the packaging and pour them into the pan with the melted toffee. Not just any sausage sticks are suitable, but only ones that are dense and capable of withstanding the connection with the molten warm toffee mass and not become soggy. Otherwise the taste will be spoiled.
Mix all ingredients, add ground nuts, raisins to taste, place the mixture in cling film or mold and form into sausages.
Place the finished sausage in the freezer for 30-60 minutes. Before serving, remove the dish from the refrigerator 10 minutes before serving and cut nicely.
I mastered this simple recipe for sweet chocolate sausage made from cookies and cocoa in my childhood during Soviet times. In a simple way, we were able to turn boring cookies into an original and tasty treat. This dessert doesn’t even need to be baked, just mix all the ingredients, form the resulting mass into sausages and put them in the freezer for a couple of hours. The result is a dark sausage with white spots in the middle, similar to real sausage.
A sweet chocolate sausage made from cookies and cocoa is very reminiscent of a cake made from “” cookies, which is also prepared without baking. And you can get acquainted with another cookie dessert recipe. Choose the idea you like and prepare your own version of a treat for tea.
If our nuts are not fried, then you can first fry them in a frying pan or dry them in the oven so that they are crispy. Instead of peanuts, you can take other nuts, such as walnuts or hazel.
While the nuts are roasting (we do this on low heat), let's make cookies. We need to split it up. We don’t need to grind all the cookies into crumbs; larger pieces should remain.
Combine milk with sugar, butter and cocoa. Mix and put on fire. Stirring, cook until the oil dissolves.
Add crushed cookies to the mixture of milk, sugar and cocoa.
All that remains is to form sausages from the mass. I have a casing for real sausage and that's what I'll use. I’ll soak the shell in cold water for a couple of minutes, tie it at the end and fill it with the mixture. Then I will tie it at the other end. If there is no sausage casing, then you can use the good old method - wrap the cookie mixture in a plastic bag.
These are the two sweet chocolate sausages I made from cookies and cocoa.
Place the sausages in the freezer for a couple of hours until they harden. We cut until they are ripe, with a quick movement of the knife, trying to prevent the mass from crumbling.
