Sausage in a Shakoy

Meat and pastry is a great partner ever! One sunny afternoon during our vacation stay in my hometown, I have made Shakoy  click here for the recipe for snack for my family. This time I’ve come to an idea of having variations on Shakoy so I am thinking what if I’l put meat on it as filling? Why not??! This is just a hit and miss thought but it’s going to be an exciting experiment then! Nothing came in my mind what meat I am going to pair for this but.... --- a sausage! Sounds yummmy and interesting!

Sausages are appetizing and are always readily available anywhere. What is unique in this recipe is the filling is larger than the dough or the covering. Hmmmmm…. I can’t imagine how it looks like when cooked. It’s a type of a finger food where everybody would enjoy and have fun with, together with your family on holidays. Well, I have to cook another one again for this soon ‘coz it’s simply delectable! This a new thing to add on my cooking lists!

To enjoy more the food make sure your Shakoy must be light and soft in texture or else you are not absolutely be enjoying the recipe. Check out the link above for Shakoy recipe. As you can see the sausage here is slightly overcooked so please consider my suggestion to coat  the whole sausage with the dough (as in properly covered). Through this, the dough protects the sausage not  to burn easily. Another alternative for filling is hotdog. Hotdog has harder texture compared to the sausage so that would be my filling the next time I'm coking this recipe.

Enjoy!!

Ingredients:

Shakoy Dough:

·   3/4 cups all-purpose flour + 1/4 cup all purpose flour, for dusting
·   1 teaspoon instant dry yeast
·   1/2 teaspoon sugar, for the yeast to bloom
·   1/4 cup warm water, for the yeast to bloom
·   1/4 teaspoon salt
·   1 cup oil, for frying + 1 tablespoon to grease in hands while kneading

Procedure for Shakoy Dough (for coating)

CLICK HERE for Shakoy procedure with Photos
 

Activate the Yeast:

 

Pour 1/2 teaspoon sugar  to 1/4 cup of warm water. Slightly stir. Set aside and wait to bloom.

 

Dough:

1. In a clean bowl, mix together flour and salt. Combine properly. Make a well in the flour mixture and pour the bloomed yeast in the center. Mix all together until forms a dough.
2. Dust a clean surface with flour. Knead the dough. If it's too dry, gradually add 1 teaspoon tap water. If it's too sticky, add a little flour until desired consistency. Knead more until smooth, elastic and manageable for shaping.
3. Transfer to a greased bowl (use oil to grease). Cover and let stand for 30mins for the dough to rise.
4. Once the dough has raised to its volume, divide the dough into small sizes. The size of divided dough depends on the number of your sausage.

 

To Assemble:
 

1.   Open sausage can and drain. Transfer to clean bowl. Set aside.

 

2.   Take each dough and roll to form a log then press to flatten. Take a sausage and swirl flattened dough into it. Repeat until you finish everything. Transfer to a baking tray or in a flat surfaced container. Cover the sausage with swirls for another 30mins for the dough to rise.

If coating the whole sausage as suggested: Take each dough and use rolling pin (or anything available) to flatten the dough. Form a square or enough size to cover the whole sausage. Place the sausage in the edge of the flattened dough and roll up. Lock the edges. Place in a baking tray or in a flat surfaced container. Repeat until you finish everything. Cover the dough with filling for another 30mins for the dough to rise.

3.   Place a wok with cooking oil on medium heat. Slowly deep-in shakoy w/d sausage and fry until golden brown or until shakoy is cooked. Do it by batch. Be careful not to burn the sausage. Adjust the heat if necessary. Prepare a bowl with a kitchen tissue (this is where you place your cooked food; tissue helps absorbed remaining oil from the food and keep it not-oily when served).

4.  Serve with cheese dip and enjoy!


Dough recipe can cover 10-12 Sausages