Cookies and Cocoa Sausage - 8 Step-by-Step Cooking Recipes

Sausage made from cookies and cocoa is an easy to prepare and incredibly tasty sweet treat, the recipe of which is familiar from childhood. The delicacy was very popular in Soviet times, as were the legendary nuts with boiled condensed milk. Dessert is also of great interest in European countries. In the Old World, a treat is called chocolate salami.

To cook sausage from cookies and cocoa at home, as in childhood, you will need a simple set of ingredients, 10-20 minutes of free time for cooking and 2-3 hours to cool the dessert in the refrigerator.

I prepared several recipes for the preparation of confectionery sausages, including traditional ones with a classic composition and a set of products, and modern ones, with bold additives that add notes of originality to the long-established gamut of taste.

Useful tips before cooking

1. Do not get hung up on the standard elongated shape of the sausage made of cocoa and cookies. The delicacy can be served in the form of balls, cones, stars and other figures. Use special molds as desired.
2. When wrapping, the cling film is easily replaced with foil or a regular polyethylene bag.
3. Change the taste of sausages using additional ingredients: candied fruit, raisins, walnuts or nutmeg, baked milk flavored cookies, strawberries, sugar.
4. Do not like cocoa? Replace with melted milk or dark chocolate.

Cookies sausage - recipe as in childhood

To get a delicious cocoa sausage, take a sweet cookie - milk, melted or vanilla.

• I put the cookies in the deep dishes. Grind with a pusher or a blender. I’m not crushing too hard to get large particles in the finished sausage.
• In a separate pan, knead the sweet base of granulated sugar and cocoa. Add ingredients to melted butter. I cook over low heat until completely dissolved. I disturb to a homogeneous mass. I turn off the stove and remove the pan from the heat. I leave the chocolate mixture to cool for 10-15 minutes.
• Using a whisk, beat the egg. I pour to the cooled glaze mix.
• Pour cocoa with butter and egg into a crushed liver. Gently stir.
• On the kitchen board I form neat sausages. I wrap in cling film. I send it to the refrigerator for 3-4 hours.

Before serving sausages according to the recipe, as in childhood, I give the delicacy a little melt on the table. Bon Appetit!

Sweet sausage - a classic recipe

• Cookies - 500 g
• Sugar - 4 tablespoons,
• Cocoa - 3 large spoons,
• Butter - 200 g
• Milk - half a tablespoon,
• Nuts - 50 g
• Candied fruits - 50 g,
• Vanillin - to taste.

1. Using a blender, I crush some of the cookies into crumbs. The rest - I break my hands into large pieces. I pour in one dish.
2. Finely chop the candied fruits and nuts, add to the liver.
3. I mix cocoa with sugar in a small saucepan. I mix until smooth without lumps. At the end of stirring, add vanillin.
4. I cut the melted butter into small cubes to dissolve faster. I shift it into a chocolate base.
5. I put the pan on the stove. I set the hob temperature to the minimum value. I stir the mixture, waiting for the complete dissolution of granulated sugar and melting the oil. I’m taking off the stove. Let it cool for 5-10 minutes.
6. I pour the chocolate base to the candied-nut mixture. I am mixing.
7. I form a sausage on baking paper. For longer storage, wrap the sausage in a cling film.
8. I send it in the refrigerator for 2-3 hours.

Done!

Chocolate cookie sausage with condensed milk

No sugar is used in the recipe. Condensed milk will add the necessary sweetness to the sausage.

• Shortbread Cookies - 600 g,
• Condensed milk - 400 g,
• Cocoa - 7 large spoons
• Butter - 200 g.

1. I’m breaking cookies. I crush the crush, leaving large particles.
2. I put 7 tablespoons of cocoa powder in the melted butter. I pour a whole can of condensed milk.
3. The resulting chocolate-milk mixture is sent to the crushed liver. Thoroughly and slowly stirring.
4. Sculpt sausages on the kitchen board. I wrap the dessert in foil or cling film. I send it to the refrigerator for several hours.

Chocolate sausage from cookies with condensed milk I cut into round pieces. Serving with tea or coffee.

How to cook a sausage with walnuts

• Sugar cookies - 250 g,
• Butter - 125 g,
• Dark chocolate - 100 g
• Walnuts - 150 g,
• Condensed milk - 400 g,
• Cocoa - 2 large spoons.

1. I clean the walnuts. Lightly brown in a skillet over medium heat. I’m taking off the stove.
2. Sift cocoa through a sieve to get rid of lumps.
3. In a stewpan, melt pieces of dark chocolate. Add melted butter to the chocolate mass. For a rich taste, I additionally put 2 large spoons of cocoa. Mix thoroughly. After the chocolate is completely dissolved, add the condensed milk.

Useful advice. Do not boil the chocolate cream mass.

4. Thoroughly stir and remove from heat. Leave to cool in the kitchen.
5. I crush sugar cookies in a blender or use a good old crush. Do not crush all confectionery products to the state of small crumbs. Let there be pieces of medium sized cookies in the sausage.
6. I carefully chop the browned walnut with a sharp knife. I mix cookies with nuts.
7. Add chocolate mass, thick in consistency. Mix thoroughly.
8. I form oblong sausages. I wrap in cling film. I put ready-made culinary products in the refrigerator. After 3-4 hours I take out dessert from the refrigerator.
9. I cut sausages in portions (into round pieces) and serve with hot tea.

Eat for health!

How to make cookie sausage without cocoa

A non-standard approach to the preparation of pastry sausages from cookies without cocoa. The dessert is sweetened by delicious creamy toffee toffee and condensed milk.

• Cookies - 400 g
• Creamy toffee - 400 g,
• Condensed milk - 400 g,
• Butter - 200 g.

1. I spread toffee and butter in a large and deep bowl. Install on a slow fire. Constantly stir and melt the ingredients. I get a hot creamy mass of light caramel color. I remove from the burner, set to cool.
2. Sense cookies. To grind faster, use a blender.I put the pastry in a bag and roll it out with a rolling pin. Break some of the cookies with your hands into pieces of medium size.
3. I transfer the cooled candy-cream mass to the dry mixture. Mix thoroughly with a spoon, gradually turning into a homogeneous and soft gruel.
4. I put it on the board. Gently give the shapeless mass an oblong sausage shape. I cover it with cling film, pulling it around the edges to make a big “candy”. Sent in the freezer for 5-6 hours or in the refrigerator for the night.

Raisins and Nuts Recipe

• Cocoa - 2 large spoons
• Butter - 200 g
• Sugar - 1 large spoon
• Cow's milk - 100 ml,
• Cookies - 400 g
• Raisins, walnuts, icing sugar - to taste.

Do not overdo it. Do not bring delicious sugar cookies to a powdered state. The dessert should contain a small amount of whole small pieces of confectionery.

1. I crush a part of the cookies with a pusher or roll out with a rolling pin.
2. I chop the nuts on the kitchen board. I pour it to the crushed liver, add sugar. Mix and set the dry mixture aside.
3. Melt the butter in a saucepan.
4. I pour milk. I bring the dessert base to a boil. Add the dry mixture and mix thoroughly.
5. At the end I add raisins. I remove the dish from the stove, let the mass cool and soak on the confectionery.
6. I spread the cling film on the kitchen board and form an oblong sausage. I wrap it, gently knit it in the corners.
7. To prevent the cocoa confectionery sausage from turning out flat, wrap it with a sushi mat.
8. Sent in the freezer for 4-6 hours.
9. I print the received delicacy. I spread it on a plate, sprinkle powdered sugar on top.

Chocolate bounty sausage with coconut

• Coconut Cookies - 350 g,
• Sugar - 5 large spoons,
• Water - 100 ml
• Cocoa powder - 2 tablespoons,
• Cognac - 1 teaspoon,
• Coconut flakes - 80 g,
• Powdered Sugar - 80 g
• Butter - 80 g.

1. I crush part of the coconut biscuit with a crush, the other - break into pieces of medium size. Putting the dessert blank aside.
2. I pour water into a separate pan and cognac. Add cocoa powder and granulated sugar. Turn on the stove over medium heat. I stir and bring the mixture to a boil. The main goals are the complete dissolution of sugar and obtaining a homogeneous mass.
3. I remove the pan from the stove. I leave it to cool in the kitchen, I do not put it in the refrigerator.
4. I prepare a delicate and tasty cream of white color. I mix coconut flakes, powdered sugar and softened and melted butter.
5. I spread chocolate mass on parchment cooking paper. Add white cream on top. I wrap a treat in a roll. I cover with cling film.
6. I send the sausage to cool for 60-90 minutes in the freezer.

How to make an unusual sweet sausage without milk

A non-standard recipe for preparing a delicious and original sausage without milk at home. A bold combination of dark chocolate, cream and ... fresh carrots is used, which gives the delicacy an unusual taste and reddish color.

• Carrots - 250 g
• Apple - 1 medium-sized thing,
• Cane sugar - 5 tablespoons,
• Butter - 120 g,
• Cookies "Jubilee" - 200 g,
• Peanuts - 25 g
• Almonds - 50 g
• Condensed milk - 3 large spoons,
• Cinnamon - a quarter of a teaspoon,
• Ginger (dry) - a quarter of a teaspoon,
• Vanillin - 2 g,
• Cream 33% fat - 3 tablespoons,
• Dark Chocolate - 100 g.

1. Carefully wash and clean fresh carrots. Grate with the smallest fraction. I shift it to the pan, add sugar and butter (a little more than half). Carcass on low heat for 15-20 minutes.
2. I peel the apple, chop it on a grater. I shift to carrots, I mix thoroughly. Carcass an additional 5-10 minutes.
3. I grind one hundred grams of cookies in a blender to a light crumbly state. The remaining part is coarsely chopped with nuts.
4. Remove the carrot and apple mixture from the stove. Add the rest of the butter. I am mixing. First, lay out the crumbs of confectionery, then put the mixture of large parts (along with nuts). Once again, I interfere.
5. On parchment paper, I carefully form a sausage. I wrap in a film so as not to wind. I put it on a wide plate and put it in the refrigerator for 6-7 hours.
6. One hour before the completion of cooling, I begin to prepare chocolate icing. Pour cream in a small saucepan. I heat, but I do not boil. I put broken chocolate into pieces. I add fire. I constantly stir, waiting for the complete dissolution of the dark ingredient in the light mass.
7. I’m shooting from the fire. Leave to cool at room temperature.
8. I pour the icing on the sausage from the cookies in an even layer. I put it in the refrigerator for 5-6 hours without wrapping it in film.

Unusual dessert is ready!

How many calories are in a sausage made from cookies

Butter, sugar, cookies, condensed milk are products that increase the energy value of goodies. Chocolate sausage, depending on the recipe and ingredients, has

. This is a high rate.

Delicate and melting in your mouth delicacy contains a large amount of fat (20-23 g) and a considerable amount of carbohydrates (45-50 g) per 100 g. It is better not to abuse dessert.