Pogacsa with dry sausage recipe

Pogacsa with dry sausage


Pogacsa with dry sausage

Hungarian delicacy

At the end of August, I was invited to a garden party where I would not have liked to arrive empty-handed. I would have liked to bake something. Instead of the usual wine and champagne I decided to bake pogacsas with dry sausage. I didn’t regret it, everyone liked the pogacsas.

Pogacsas with dry sausage in a bowl Pogacsas in a baking pan
Pogacsa dough with dry sausage Dry sausage


Yield: ~50 pogacsas


  • 3 dl milk
  • 1 teaspoon sugar
  • 50 g fresh yeast
  • 50 dkg flour
  • 2 eggs
  • salt and pepper to taste
  • 20 dkg dry sausage


  1. Heat 1 dl milk with a teaspoon of sugar, crumble the fresh yeast in it, leave at a lukewarm place until the yeast rises.
  2. Mix the flour, the egg yolks and the risen yeast with the milk. Add the rest of the milk, ~2 teaspoons of salt and ~1 teaspoon of ground black pepper. Mix to combine and let it rise until doubled in size (~30 minutes).
  3. Cut the dry sausage into small pieces and mash it with your fingers.
  4. Roll out the dough thin, sprinkle with the sausage pieces, then roll up and knead a little more.
  5. Roll out the dough into ~2 cm thick, score the top with a knife and cut into circle shapes with a bigger cookie cutter (~4-5 cm in diameter).
  6. Preheat oven to 200°C.
  7. Put the pogacsas into a baking pan with bakery paper, grease the top with egg white, bake 20 minutes (25 at a time).



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