We want to collect all the chocolate sausage recipes with photos and give you the opportunity to choose what you like best.
Cookie Chocolate Sausage Recipe - Classic
If you have never made such a simple dessert as a chocolate sausage, then you should know that it does not need to be baked. The chocolate sausage is cooled to the desired firmness in the refrigerator after all the ingredients are mixed.
This recipe is the most basic, it will require simple ingredients:
- classic shortbread cookies (for example, "Anniversary" or "Baked milk") - 400-500 grams,
- butter- 250 grams,
- cocoa powder - 2-3 tablespoons,
- granulated sugar - 1 cup.
First, break the cookies into crumbs. This can be done with a blender, a meat grinder, or by hand by putting the cookies in a bag or rolling them over with a rolling pin. If you want a homogeneous tender sausage, then grind all the cookies into fine flour. If you want to have larger pieces as a "fat" in the sausage, then break about a third of the cookies with your hands into pieces of the required size.
Then, melt the butter over low heat, add sugar and cocoa powder to it. Stir until smooth, but do not let it boil.
Pour the cookie crumbs into the resulting sweet chocolate mass and mix thoroughly to make a cool dough. It should come out with lumps if you left large pieces.
Please note that the density of such a "dough" should be sufficient to form a sausage out of it. It's good to have a small supply of cookies just in case if it gets too soft. But do not overdo it, the sausage will harden in the refrigerator thanks to the oil.
Wrap the sausage in cling film. If it turned out to be soft, then foil will help to keep its shape until it hardens, which must be twisted in several layers.
After that, the sausage must be removed in the refrigerator for at least six hours. It will also harden perfectly in the freezer if you don't have much time, but let it warm up a bit before slicing it.
Ready sausage, if you did not eat it at a time, it is better to store it in the refrigerator so that it does not melt, since it is based on butter.
This video recipe shows a similar method of making chocolate sausage.
Chocolate sausage from biscuits with condensed milk
The second chocolate sausage recipe is different in that it uses condensed milk instead of sugar. The cookies turn out a little more tender and milky. For its preparation you will need:
- shortbread cookies - 600 grams,
- can of condensed milk,
- butter - 200 grams (one pack),
- cocoa powder - 5-6 tablespoons,
Grind the cookies into small crumbs, while leaving a few larger pieces.
Melt the butter a little, then add condensed milk and cocoa to it, stir until smooth. Pour the cookies into this mixture and replace the steep "dough".
Spread cling film on the table, lay out the mixture and roll up a long sausage. Wrap the sausage tightly in cling film and refrigerate to harden.
To serve, take out and cut into circles of the thickness that you like.
Such a sausage is quite elastic when kneading, so it is not necessary to make it classical form, you can roll a lot of balls and you will get chocolate candies. Roll out in finely chopped nuts, powdered or coconut flakes. It will turn out amazingly beautiful and tasty.
Recipe for chocolate sausage made from biscuits with condensed milk and a chocolate bar
This recipe is the easiest to prepare and can be entrusted even to a child, provided that he has already received permission from his parents to use the stove. Of course, it is advisable to do this under the supervision of adults. We cook just such a sausage with my six-year-old daughter, and she always participates in the process the most with us.
The recipe is very popular with both adults and children, does not contain a large number full-fat butter and can vary in flavor depending on the ingredients used for it.
All you need for cooking:
- shortbread cookies - 400-500 grams,
- can of condensed milk,
- chocolate bar.
Include full flight of fancy here, but remember a few important details. Cookies should be shortbread and crumble well. Take what tastes best to you. You will be mixing the chocolate with milk, so even if you use the darkest type of chocolate, it will become more milky. You can choose any chocolate from your favorite manufacturer. Or make an original white chocolate sausage.
Crumble the cookies into small and large crumbs. Then melt the chocolate in a water bath in a small ladle or saucepan, pour in the condensed milk and mix. Pour the resulting chocolate-milk mixture into cookies and replace.
Spread cling film on the table and put the mixture there, roll into a sausage. For reliability and shape retention, you can wrap the sausage in several layers of food foil. Then, take the sausage in the refrigerator for about 5-7 hours.
Chocolate sausage from any of these recipes can be made tastier if you add to your taste:
- nuts,
- raisin,
- candied fruit,
- dried fruits,
- vanilla,
- cinnamon,
- chocolate pieces.
All this interferes with the cookie crumbs and gives your sausage a brightness and new taste. Don't be afraid to experiment.
Here is one of the great examples of such an interesting chocolate sausage:
Cookie and cocoa sausage is an easy-to-make and incredibly tasty sweet treat, the recipe of which is familiar from childhood. The delicacy was very popular during the Soviet era, as were the legendary nuts with boiled condensed milk. Dessert enjoys increased interest and in European countries. In the Old World, the delicacy is called chocolate salami.
To make a cookie and cocoa sausage at home like in childhood, you will need a simple set of ingredients, 10-20 minutes of free time for cooking and 2-3 hours for cooling the dessert in the refrigerator.
I have prepared several recipes for making confectionery sausages, including traditional ones, with classic composition and a set of products and modern, with bold additions that bring a touch of originality to the gamut of tastes that has been established for decades.
- Don't get hung up on the standard oblong-shaped cacao and biscuit sausage. The delicacy can be served in the form of balls, cones, stars and other figures. Use special molds if desired.
- When wrapping, cling film can be easily replaced with foil or a regular plastic bag.
- Change the taste of sausage using additional ingredients: candied fruits, raisins, walnuts or nutmeg, biscuits with the taste of baked milk, strawberries, sugar.
- Don't like cocoa? Replace with melted milk or dark chocolate.
Cookie sausage - a recipe like in childhood
To get a delicious cocoa sausage, take a sweet cookie - milk, baked or vanilla.
Ingredients:
- Milk - 3 large spoons,
- Butter - 200 g,
- Cocoa powder - 3 tablespoons
- Cookies - 200 g,
- Sugar - 1 cup
- Egg - 1 piece.
Cooking:
- I shift the cookies into a deep bowl. Grind with a grinder or blender. Crushing is not too strong so that large particles come across in the finished sausage.
- In a separate saucepan, I knead the sweet base of granulated sugar and cocoa. I add the ingredients to the melted butter. Cook over low heat until completely dissolved. I mix until smooth. I turn off the stove and take the pan off the heat. Let the chocolate mixture cool for 10-15 minutes.
- Using a whisk, beat the egg. Pour over cooled glaze and stir.
- I pour cocoa with butter and egg to crushed liver. I stir carefully.
- I form neat sausages on the kitchen board. I wrap it in cling film. I send it to the refrigerator for 3-4 hours.
Video recipe
Before serving sausages according to the recipe, as in childhood, I let the delicacy melt a little. Bon Appetit!
Sweet sausage - a classic recipe
Ingredients:
- 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.
Cooking:
- Using a blender, I grind some of the cookies into crumbs. The rest I break with my hands into large pieces. I pour it into one dish.
- Finely chop candied fruits and nuts, add to the liver.
- Mix cocoa and sugar in a small saucepan. Mix until smooth without lumps. At the end of mixing, add vanilla.
- I cut the melted butter into small cubes so that it dissolves faster. I transfer it to the chocolate base.
- I put the pot on the stove. Set the temperature of the burner to minimum value. I stir the mixture, waiting for the complete dissolution of granulated sugar and melting of the butter. I take it off the stove. I let it cool down for 5-10 minutes.
- I pour the chocolate base to the candied-nut mixture. I mix.
- I form a sausage on baking paper. For more long-term storage wrap the sausage in cling film.
- I send it to the refrigerator for 2-3 hours.
Chocolate sausage from biscuits with condensed milk
The recipe does not use sugar. Condensed milk will give the necessary sweetness to the sausage.
Ingredients:
- Shortbread- 600 g,
- Condensed milk - 400 g,
- Cocoa - 7 large spoons,
- Butter - 200 g.
Cooking:
- I break cookies. I grind with a pusher, leaving large particles.
- I put 7 tablespoons of cocoa powder into the melted butter. I pour a whole jar of condensed milk.
- I send the resulting chocolate-milk mixture to the crushed cookies. Stir carefully and slowly.
- I make sausages on the kitchen board. I wrap the dessert in foil or cling film. I send it to the refrigerator for a few hours.
Videos cooking
I cut the chocolate sausage from cookies with condensed milk into round particles. I serve with tea or coffee.
How to cook sausage with walnuts
Ingredients:
- Sugar cookies - 250 g,
- Butter - 125 g,
- Bitter chocolate - 100 g,
- Walnuts - 150 g,
- Condensed milk - 400 g,
- Cocoa - 2 large spoons.
Cooking:
- Peeling walnuts. Lightly brown in a skillet over medium heat. I take it off the stove.
- I sift cocoa through a sieve to get rid of lumps.
- Melt the dark chocolate chunks in a saucepan. I add melted butter to the chocolate mass. For rich taste I also add 2 large tablespoons of cocoa. I mix thoroughly. After the chocolate is completely dissolved, add condensed milk.
Useful advice. Do not bring the chocolate cream mass to a boil.
- Stir thoroughly and remove from heat. I leave it in the kitchen to cool.
- I grind sugar cookies in a blender or use a good old pusher. Do not grind all confectionery to a state of fine crumbs. Let the sausage meet pieces of medium-sized cookies.
- Finely chopped toasted walnut sharp knife. I mix cookies with nuts.
- I add chocolate mass, thick in consistency. I mix thoroughly.
- I form oblong sausages. I wrap it in cling film. I put the finished culinary products in the refrigerator. After 3-4 hours I take out the dessert from the refrigerator.
- I cut the sausages in portions (into round particles) and serve with hot tea.
Eat for health!
How to make sausage from cookies without cocoa
A non-standard approach to the preparation of confectionery sausages from cookies without cocoa. Delicious creamy toffees and condensed milk add sweetness to the dessert.
Ingredients:
- Cookies - 400 g,
- Creamy toffees - 400 g,
- Condensed milk - 400 g,
- Butter - 200 g.
Cooking:
- I spread the toffees and butter in a large and deep bowl. I set it on a slow fire. Constantly stir and melt the ingredients. I get a hot creamy mass of light caramel color. I take it off the burner and let it cool down.
- Sense of cookies. To grind faster, use a blender. I put the confectionery in a bag and roll it out with a rolling pin. Break some of the cookies with your hands into medium-sized pieces.
- I transfer the cooled candy-creamy mass to the dry mixture. Mix thoroughly with a spoon, gradually turning into a homogeneous and soft gruel.
- I put it on the board. I carefully give the shapeless mass an oblong sausage shape. I cover with cling film, pulling along the edges to make a big “candy”. I send it to the freezer for 5-6 hours or in the refrigerator for the night.
Recipe with raisins and nuts
Ingredients:
- Cocoa - 2 large spoons,
- Butter - 200 g,
- Sugar - 1 large spoon,
- Cow's milk- 100 ml,
- Cookies - 400 g,
- Raisins, walnuts, powdered sugar - to taste.
Cooking:
Useful advice. Do not overdo it. Do not bring delicious sugar cookies to a powdery state. The dessert should contain a small amount of whole particles of small confectionery products.
- I crush part of the cookies with a crush or roll out with a rolling pin.
- I chop nuts on the kitchen board. Pour over chopped liver, add sugar. Stir and set the dry mixture aside.
- I melt the butter in a saucepan.
- I pour milk. I bring the dessert base to a boil. Add dry mixture and mix thoroughly.
- At the end I add raisins. I remove the dish from the stove, let the mass cool and soak in the confectionery.
- I spread the cling film on the kitchen board and form an oblong sausage. I wrap it, neatly tie it in the corners.
- So that the confectionery sausage from cocoa does not work out flat shape, wrap with a sushi mat.
- I send it to the freezer for 4-6 hours.
- I print out the resulting treat. I put it on a plate, sprinkle with powdered sugar on top.
Video recipe
Chocolate sausage "Bounty" with coconut flakes
Ingredients:
- 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.
Cooking:
- Part coconut cookies I crush it with a pusher, I break the other into pieces of medium size. I set the dessert aside.
- Pour water into a separate pot and cognac. I add cocoa powder and granulated sugar. I turn on the stove to medium heat. Stir and bring the mixture to a boil. The main goals are the complete dissolution of sugar and obtaining a homogeneous mass.
- I take the pot off the stove. I leave it to cool in the kitchen, I don’t put it in the refrigerator.
- Cooking gentle and delicious cream white color. I mix coconut flakes, powdered sugar and softened and melted butter.
- I spread the chocolate mass on the cooking paper made of parchment. I add white cream on top. I wrap a treat in a roll. I cover with cling film.
- 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 making delicious and original sausages without milk at home. A bold combination of dark chocolate, cream and ... fresh carrots is used, giving the delicacy an unusual taste and a reddish color.
Ingredients:
- Carrots - 250 g,
- Apple - 1 piece of medium size,
- 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) - 1/4 teaspoon
- Vanillin - 2 g,
- Cream 33% fat - 3 tablespoons,
- Bitter chocolate - 100 g.
Cooking:
- Fresh carrots are thoroughly washed and peeled. I rub on a grater with the smallest fraction. I put it in a saucepan, add sugar and butter (a little more than half). Simmer over low heat for 15-20 minutes.
- I peel the apple, grind it on a grater. I shift to carrots, carefully interfere. Carcass for an additional 5-10 minutes.
- I grind one hundred grams of cookies in a blender to a light crumbly state. Coarsely chop the rest along with nuts.
- I remove the carrot-apple mixture from the stove. I add the rest of the butter. I mix. First I spread the crumbs of confectionery, then I put a mixture of large parts (along with nuts). I interfere again.
- On parchment paper, carefully shape the sausage. I wrap it in cling film so it doesn't dry out. I put it on a wide plate and put it in the refrigerator for 6-7 hours.
- One hour before the end of cooling, I start cooking chocolate icing. I pour the cream into a small saucepan. I heat it up but don't boil it. I put bitter chocolate broken into pieces. I add fire. Stir constantly, waiting for the complete dissolution of the dark ingredient in the light mass.
- I take it off the fire. I let it cool down room temperature.
- Pour the glaze over the cookie sausage in an even layer. I put it in the refrigerator for 5-6 hours, without wrapping it in a film.
chocolate sausage
Ingredients:
Shortbread cookies - 200 g
Walnuts - 300 g
Butter - 200 g
Sugar - 1 tbsp.
Egg - 2 pcs.
Cocoa - 3 tbsp. l.
Cooking method:
1. Crumble biscuits and toasted nuts.
2. Grind eggs with sugar and cocoa.
3. Melt the butter, add the sugar-egg mixture and keep on low heat, stirring, until boiling. Remove from fire. Cool until warm.
4. Add cookies with nuts, stir.
5. Cool the mass a little, form sausages (using bags or paper), wrap tightly and put in the freezer.
6. Cut well frozen sausage and eat, enjoying!
Chocolate sausage "Nut assortment"
Ingredients:
Cookies - 250-300 g
Baked milk - 50 g
Butter - 100 g
Sugar - 100 g
Vanilla sugar - 2 p.
Cocoa powder - 2-3 tbsp. l.
Roasted peanuts - 50 g
Fried hazelnuts - 50 g
Roasted walnuts - 50 g
Cooking method:
1. Peel the peanuts. This is the most time-consuming process in this recipe, then everything is done much easier and faster.
2. Grind all 3 types of nuts.
3. Pass the cookies through a meat grinder or chop by hand. The smaller the pieces, the tastier the finished product will be.
4. Combine nuts with cookies.
5. Take a small saucepan and put on fire. Put butter in a saucepan. When it melts, pour baked milk into it.
6. Then add sugar (regular and vanilla) and cocoa powder.
7. Mix thoroughly so that even the slightest lumps do not remain. Heat the mixture until it becomes homogeneous.
8. Pour prepared cookies with nuts into this chocolate mass. Mix.
9. Take foil and cut rectangles out of it.
10. Put a portion of the mixture on each piece of foil, wrap and form sausages. In total, 2 sausages are obtained from this set of products.
11. Put in the refrigerator for 1-2 hours. That's it - the chocolate cookie sausage is ready! You can cut and treat the household!
sweet sausage. Very fast!
Ingredients:
Sweet straw - -0.5 kg
Sweets "Korovka" - 0.5 kg
How to make sweet sausage:
1. We need 0.5 kg of sweet straws, lay it on baking paper greased with butter,
2. In a water bath, melt 100 g of butter, and 0.5 kg of Korovka sweets (break in half to melt faster), melt until smooth,
3. Pour the hot mass onto the straws, level with a spoon so that the edges are smeared, roll up with paper.
4. We wrap it in paper and a bag and put it in the refrigerator, cut it into circles, if you want the roll to be darker, you can add cocoa.
Sweet sausage made from biscuits and cocoa
Ingredients:
Shortbread cookies - 300-400 g
Butter - 200 g
Sugar - 1 tbsp.
Cocoa - 3-4 tbsp. l.
Milk or cream (10%) - 5-6 tbsp. l.
Walnuts - 1 tbsp.
Cooking method:
1. Let's start with cookies. In the photo, it is about half as much - the rest has already been chopped. Approximately 2/3 of it must be ground into flour.
2. The remaining cookies need to be crumbled into small pieces, mixed with the ground mass and crushed nuts are added there.
3. After that, we move on to the next step. We take a small saucepan, pour cocoa and sugar into it. By the way, somehow we didn’t have enough cocoa and we used hot chocolate in bags - it turned out very well.
4. Mix them and pour milk. All this is again thoroughly mixed until a homogeneous mass and put on a small fire.
5. Stirring, do not let it burn and bring it all to a boil (about 5 minutes). As soon as the milk boils, turn off the heat and let stand for a couple of minutes.
6. In the meantime, cut the butter into cubes and throw them into this chocolate mass. Mix everything until the oil is completely dissolved and the substance is homogeneous.
7. Now pour everything into cookies.
8. We mix thoroughly. You should get a mass resembling a homogeneous one. At this stage, you can take a preliminary sample - you should like it.
9. It's time to give a doctoral/servelat/liver form to our creation. In this case, we took foil (food parchment).
Measure out the amount required for the recipe. walnuts, put them on an aluminum (or any other) pan and dry in the oven at 3-3.5 (170-190 ° C) for about 3-5 minutes. You can also lightly heat them in a skillet over an open fire, shaking it occasionally to keep them from burning. Then set the nuts aside and set aside.
Break the egg into a separate bowl, set it aside until consumed.
Weigh out 130 g of cookies from the total, break them into small pieces and crush them in a bowl with a pusher or grind in portions in a blender or meat grinder into very fine crumbs, putting it in a large bowl for kneading dough with a volume of about 3 liters.
Break the remaining cookies (120 g) with your hands into pieces about 1 × 1 cm in size and fold over the previously crushed cookies.
Chop the cooled nuts with a knife into medium or large pieces and lightly grind with your hands until buttery (optional), add to the liver and mix everything with a spoon.
In a separate container, mix the amount of cocoa required according to the recipe with the entire norm of granulated sugar.
Pour milk into a saucepan and put butter there (you can from the refrigerator). Heat them, stirring constantly with a spoon, over low heat until the butter melts and pour in ½ of the sugar-cocoa powder mixture. Stir thoroughly, then add the remainder of the sugar-cocoa mixture. Stirring constantly, bring the chocolate-butter mass to a boil and cook for a couple of minutes until the sugar dissolves, then remove from heat.
Immediately, quickly beat the egg with a hand whisk into a lush foam and in a thin stream (so as not to boil) pour it into the still hot chocolate-butter mass, while constantly stirring the latter with a whisk. Add vanilla, stir.
Then pour the hot mass into a bowl with cookies and nuts, mix with a spoon until smooth. Let the mixture cool completely at room temperature, then pour in the cognac or egg liqueur (optional). Stir and remove, having previously covered the bowl with food plastic wrap, for 20-30 minutes in the refrigerator at a temperature of + 5-6 ° C, so that the mixture cools.
Cover the table large piece food grade plastic wrap or cut plastic bag. Put half of the chocolate mixture with cookies on it closer to one edge along the long side (see photo). Gently but tightly wrap the mixture in cling film and shape it into a sausage shape, twist the loose ends of the cling film into bundles and, holding on to them, roll the sausage back and forth on the table to make it even cylindrical shapeØ 2.5-3 cm and a length of 23-25 cm. Then you can additionally roll it on the table, simultaneously pressing it on top with both hands and periodically leveling it from the center to the edges so that the chocolate mass is evenly distributed in the “sausage”. After shaping is completed, fix the ends of the film stationery clips or ropes. Do the same with the other half of the chocolate cookie mixture.
Put the formed sausages on a flat surface, for example, on a cutting board, and put in the refrigerator at a temperature of + 5-6 ° C. After an hour, take them out and roll them on the table again to achieve a perfect cylindrical shape. Repeat the procedure in another hour, because. Sausages that have not yet cooled completely may spread slightly during the cooling process. Tip: In order for the sausage to turn out “round” without additional manipulations described above in paragraph 11, after shaping (paragraph 10) you can put it in a cardboard cylinder (for example, from paper towels), having previously cut it along the entire length. Then it is necessary, by slightly squeezing the cylinder with your hands, so that the chocolate mass is evenly distributed inside, wrap it with tape in several places so that the seam of the cylinder does not diverge. After that, remove the sausage in this form in the refrigerator until completely cooled.
It is advisable to try the cake the next day, when the cookies are well saturated with the chocolate-butter mixture, all the flavors combine and the sausage hardens properly. It is best to cut the cake into portions immediately before serving - chilled directly from the refrigerator, because. it melts quite quickly due to the high oil content.
Store the remains of the sausage in the refrigerator for up to 4-5 days at a temperature of 0 to +6 ° C in a sealed container (in the same plastic wrap in which you originally wrapped it). If you put it in the freezer, it will be stored longer - about a month. Keep it in the refrigerator for 15 minutes before serving.
