Biscuit and cocoa sausage is an easy-to-prepare and incredibly tasty sweet treat, the recipe of which has been familiar from childhood. The delicacy was very popular during the Soviet era, like the legendary nuts with boiled condensed milk. Dessert is also of great interest in European countries. In the Old World, the treat is called chocolate salami.

To make a cookie and cocoa sausage at home as in childhood, you 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 a classic composition and range of products and modern ones with bold additions that bring notes of originality to the flavor range that has been established for decades.

1. Don't get hung up on the standard oblong-elongated shape of cocoa and cookie sausages. The treat can be served in the form of balls, cones, stars and other figures. Use special molds as desired.
2. When wrapped, the cling film can be easily replaced with foil or a regular polyethylene bag.
3. Change the taste of sausages using additional ingredients: candied fruits, raisins, walnuts or nutmegs, cookies with baked milk flavor, strawberries, sugar.
4. Don't like cocoa? Substitute with melted milk or dark chocolate.

Cookie sausage - a recipe like in childhood

For a delicious cocoa sausage, take sweet cookies - milk, baked or vanilla.

Ingredients

Servings: 8

• milk 4 tbsp. l.
• butter 200 g
• cocoa powder 3 tbsp. l.
• cookies 250 g
• sugar 250 g
• egg 1 PC

Per serving

Calories: 461 kcal

Proteins: 8.9 g

Fats: 23.5 g

Carbohydrates: 49.1 g

25 minutes Video Recipe Print

I put the cookies in a deep dish. Grind with a pusher or blender. I do not crush too much 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. Mix until smooth. I turn off the stove and remove the pan from the heat. Leave the chocolate mixture to cool for 10-15 minutes.

Beat the egg with a whisk. Pour over to the cooled glaze and mix.

Pour cocoa with butter and egg over the crushed liver. Stir gently.

I form neat sausages on the kitchen board. I wrap it in plastic wrap. I send it to the refrigerator for 3-4 hours.

Before serving the sausages according to the recipe, as in childhood, I give the treat a little thaw on the table. 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.

Preparation:

1. 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.
2. Finely chop candied fruits and nuts, add to the liver.
3. I mix cocoa with sugar in a small saucepan. Stir until smooth without lumps. At the end of stirring, add vanillin.
4. I cut the melted butter into small cubes so that it dissolves faster. Transfer to a chocolate base.
5. I put the pot on the stove. I set the hotplate temperature to the minimum value. I stir the mixture, waiting for the granulated sugar to completely dissolve and the butter to melt. I'm taking it off the stove. Let it cool for 5-10 minutes.
6. I pour the chocolate base into the candied-nut mixture. I stir it.
7. I shape the sausage on baking paper. For longer storage, wrap the sausage in plastic wrap.
8. I send it to the refrigerator for 2-3 hours.

Chocolate sausage from cookies with condensed milk

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

Ingredients:

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

Preparation:

1. Breaking cookies. I grind it with a crush, leaving large particles.
2. I put 7 tablespoons of cocoa powder in the melted butter. I pour over a whole can of condensed milk.
3. I send the resulting chocolate-milk mixture to the chopped liver. Stir thoroughly and slowly.
4. I sculpt sausages on the kitchen board. I wrap the dessert in foil or plastic wrap. I send it to the refrigerator for several hours.

Video preparation

I cut the chocolate sausage from cookies with condensed milk into round particles. 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.

Preparation:

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

Useful advice. Do not bring the creamy chocolate to a boil.

1. Stir thoroughly and remove from heat. I leave it to cool in the kitchen.
2. I grind sugar cookies in a blender or use a good old crush. Do not grind all pastries into small crumbs. Let the sausage contain medium-sized cookie cutters.
3. I carefully cut the toasted walnut with a sharp knife. Mixing biscuits with nuts.
4. I add a thick chocolate mass. Mix thoroughly.
5. I form oblong sausages. I wrap it in plastic wrap. I put ready-made culinary products in the refrigerator. After 3-4 hours I take out the dessert from the refrigerator.
6. I cut the sausages in portions (into round pieces) and serve with hot tea.

Eat to your health!

How to make a cocoa-free cookie sausage

A non-standard approach to making confectionery sausages from cocoa-free cookies. Delicious creamy toffee-toffee and condensed milk add sweetness to the dessert.

Ingredients:

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

Preparation:

1. I put the toffee and butter in a large, deep bowl. I set it on a slow fire. I constantly stir and melt the ingredients. I get a hot creamy mass of light caramel color. I remove from the burner, put it to cool.
2. Confused cookies. Use a blender to grind faster. I put the pastries in a bag and roll them out with a rolling pin. Break some of the cookies with your hands into medium-sized pieces.
3. I transfer the cooled candy-creamy mass to the dry mixture. Stir 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 along the edges to make a big "candy". I send it to the freezer for 5-6 hours or to 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.

Preparation:

Do not overdo it. Avoid powdering delicious sugar cookies. The dessert should contain a small amount of whole small pieces of confectionery.

1. I grind some of the cookies with a crush or roll them out with a rolling pin.
2. Chopping nuts on a kitchen board. I pour it over the chopped liver, add sugar. Stir and set aside the dry mixture.
3. Melt the butter in a saucepan.
4. I pour the milk. Bring the dessert base to a boil. I add dry mixture and mix thoroughly.
5. I add raisins at the end. I remove the dish from the stove, let the mass cool and soak in the confectionery.
6. I put cling film on the kitchen board and form an oblong sausage. I wrap it up, tie it neatly in the corners.
7. To avoid flattening the cocoa sausage, wrap it with a sushi mat.
8. I send it to the freezer for 4-6 hours.
9. I print the resulting delicacy. I put it on a plate, sprinkle it 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.

Preparation:

1. I chop some of the coconut cookies with a crush, the other I break into medium-sized pieces. I put the dessert blank aside.
2. I pour water into a separate saucepan and. I add cocoa powder and granulated sugar. I turn on the stove over medium heat. Stir and bring the mixture to a boil. The main goals are to completely dissolve the sugar and obtain a homogeneous mass.
3. I take the pot off the stove. I leave it to cool in the kitchen, I don't put it in the fridge.
4. I am preparing a delicate and delicious white cream. I mix coconut flakes, icing sugar and softened and melted butter.
5. I spread the chocolate mass on cooking parchment paper. Add white cream on top. I wrap the treat in a roll. I cover it with cling film.
6. I send the sausage to cool for 60-90 minutes in the freezer.

How to make a fancy 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, which gives the delicacy an unusual taste and reddish color.

Ingredients:

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

Preparation:

1. Fresh carrots are thoroughly washed and cleaned. I grate with the smallest fraction. I put it in a saucepan, add sugar and butter (a little more than half). Carcass over low heat for 15-20 minutes.
2. Peel the apple, grind it on a grater. I shift to carrots, mix thoroughly. Carcass for an additional 5-10 minutes.
3. Grind one hundred grams of cookies in a blender to a light crumbly state. The rest of the ruble is large, along with the nuts.
4. I remove the carrot-apple mixture from the stove. I add the rest of the butter. I stir it. First, I spread the crumbs of confectionery products, then I put the mixture of large pieces (along with the nuts). I interfere again.
5. I gently form a sausage on parchment paper. I wrap it in foil so as not to weather it. I put it on a wide plate and put it in the refrigerator for 6-7 hours.
6. One hour before the cooling is complete, I begin to prepare the chocolate icing. I pour the cream into a small saucepan. I heat it up, but not boil it. I put the bitter chocolate broken into pieces. I turn up the fire. Stir constantly, waiting for the dark ingredient to completely dissolve in the light mass.
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Most people associate the taste of this sweetness with childhood. Mothers and grandmothers sometimes spoiled us with homemade chocolate sausage, which tasted better than store-bought muffins and cakes, but for some reason ended very quickly. Having matured a little, many learned how to cook this simple dessert themselves, especially since this did not require complex devices or culinary skills. Chocolate sausage, in its simplest form, consists of crushed cookies, cocoa and butter. You don't need to bake or whip anything, just be patient and wait until the “sweet cervelat” hardens well. Improved recipes include nuts, candied or dried fruits, alcohol, spices, but the principle of preparation is the same - mix everything, shape and refrigerate.

Who invented the chocolate sausage

Although chocolate sausage organically fits into the picture of the food shortage of the era of mature socialism, it would be wrong to consider it a domestic invention. Similar recipes are found in the cuisines of many countries. For example, in Portugal, this dish is made from dark chocolate, almonds, biscuits and port. Roll the finished sausages in powdered sugar. The French add a little liquor to the confectionery sausage. In Germany, a related dessert is called "Kalter Hund", which literally translates as "cold dog". The name is so-so, but there is reason to believe that it was the Germans who had the idea to mix cookies with condensed milk.

It was not possible to establish exactly who was the author of the culinary invention, but the first recipe for confectionery chocolate sausage dates back to the twenties of the last century. In a cookbook published by Bahlsen, a similar dessert was called Leibniz's chocolate sponge cake. The people have always called the cookie pie "Kalter-Hund" and there is an opinion that the roots of the strange name must be looked for somewhere in the quarries. The Germans stacked cookies with chocolate in the shape of a cake, poured it with syrup, and after cooling the dessert for some reason reminded them of a cold dog's nose. The version is unconvincing, but there are even worse incidents in history. The second name for this Kellerkuchen dish is cellar cake. It's easier to explain - refrigerators were rare a hundred years ago, and the dish was cooled in the basement.

Confectionery sausage is a simple dessert, everyone can master its recipe. The main thing is that when finished, the sweetness should look like smoked sausage, solidify well and not crumble. Achieving the effect is not difficult if you adhere to a few rules:

• Use quality, natural ingredients. Do not substitute spread or margarine for butter or chocolate drink for cocoa powder. Whole or condensed milk must also be of good quality.
• Choose sweet and sweet cookies. Shortbread cookies without fruit additives are ideal for chocolate sausages. Biscuits and salty varieties are not suitable.
• The butter should be softened, not melted over a fire.
• Use powdered sugar, not sand - it may not dissolve and will squeak on your teeth. Just grind the sugar in a coffee grinder.
• Do not grind the cookies to a state of small crumbs - the white blotches in the chocolate mass should resemble pieces of bacon in regular sausage.
• It is undesirable to wrap the sausages in foil, since the mass sticks, and it will be difficult to unfold the finished sausage.
• If the cookies are dry, add more butter, milk, condensed milk or sour cream. As a last resort, you can pour in a little boiled water.
• Instead of or with cookies, you can use sweet crackers, waffles, biscuit pieces or cakes baked for a cake.

How to cook homemade sausage at home

You can experiment with the composition and shape of the dessert, prepare not one large, but several small sausages or koloboks, add berries from jam or raisins, choose nuts according to your own taste. The field for culinary fantasies is quite wide, the only thing that is difficult to change is the high calorie content. In 100 g of chocolate sausage, about 460 kcal.

The classic recipe for chocolate sausage from cookies with condensed milk

Chocolate sausage made from cookies and condensed milk is a classic recipe. It is the simplest one and if you are making confectionery sausage for the first time, it is better to start with it. The color of the finished dessert depends on the shade of cocoa, the taste depends on the brand of the cookie, and the texture depends on the amount of condensed milk.

Compound:

• 100 g butter
• 200 g condensed milk (half a can)
• 150-200 g shortbread cookies
• 3-4 tablespoons of cocoa powder

Preparation:

1. Let the oil soften at room temperature.
2. Grind the cookies in any way - with your hands, with a rolling pin, in a blender. Try to leave large chunks that resemble pieces of bacon in the cervelat.
3. Add soft butter and condensed milk to the cookies. Stir with a spatula until smooth.
4. Stir in cocoa gradually and stir all the time so that no lumps form.
5. Roll the sausage and wrap it in plastic wrap or parchment. You can put the mass on film, wrap it up and then give it the desired shape.
6. Refrigerate for 4-5 hours. Unfold and cut into pieces 1 to 2 cm thick.

Old recipe for chocolate sausage with cottage cheese, cookies, dried fruit and cocoa

This recipe uses cottage cheese, nuts, dates, or other dried fruits. If the mass turns out to be too thick, it can be diluted a little with yogurt, sour cream or milk.

Compound:

• 400 g butter biscuits
• 250 g fat cottage cheese
• 100-150 g dried apricots or pitted dates, you can mix several dried fruits
• 100 g butter
• 70 g roasted walnuts
• 50 g icing sugar
• 30 g of cocoa powder (more is possible, then the color will be more saturated)

Preparation:

1. Pour hot water over dried fruits and leave covered for half an hour. Wash under running water and cut.
2. Chop the toasted nuts.
3. Grind the curd in a blender or through a coarse sieve.
4. Detail the cookies and mix with cocoa.
5. Add cottage cheese, nuts, dried fruit, butter and powdered sugar.
6. Knead the dough. The mass should be thick enough to form a sausage.
7. Wrap with cling film and refrigerate for 3-4 hours.

Cookies, chocolate and sour cream recipe

In this recipe, the amount of butter depends on the fat content of the sour cream - the higher it is, the less butter you need to add.

Compound:

• 400 g shortbread cookies
• Half a glass of sour cream
• 80-100 g butter
• 50 g toasted walnuts
• 50 g icing sugar
• Half a bar of dark chocolate (50 g)
• Vanilla sugar

Preparation:

1. Roast and chop the nuts
2. Melt the chocolate and butter in a water bath. Stir and try not to overheat.
3. Crush the cookies.
4. Add powdered sugar and vanilla to sour cream, mix.
5. Combine all ingredients and knead until smooth.
6. Shape the sausages, wrap them in plastic wrap and refrigerate for several hours.

Recipe with milk, cocoa and candied fruits

Unlike the recipe for chocolate sausage with condensed milk, this cooking option includes whole milk. The dessert will turn out to be bright if you pick up multi-colored candied fruits.

Compound:

• Half a kilo of butter biscuits
• Butter -200 g
• Half a glass of milk
• 50 g multi-colored candied fruits
• 50 g toasted walnuts or almonds
• 4 tablespoons caster sugar
• 3 tablespoons cocoa powder
• Vanilla sugar bag

Preparation:

1. Grind the fourth part of the cookies not very finely, about 0.5 cm each. Grind the rest finely.
2. Chop large candied fruits and nuts.
3. Toss the cookies, candied fruits, and nuts. Add cocoa powder.
4. Heat milk with butter, dissolve icing sugar and vanilla sugar.
5. Pour milk into dry mass and knead the dough.
6. Form a sausage, wrap it in plastic wrap and refrigerate for several hours.

Recipe with yolk and no nuts

There are no nuts in this recipe. Homemade chocolate sausage is prepared according to the usual scheme, but the cookies need to be crushed well for the texture to be tender and stringy.

Compound:

• Shortbread cookies - 400 g
• Butter - 300 g
• Milk - about a third of a glass
• Powdered sugar - 2 tablespoons
• One raw yolk

Preparation:

1. Crush the cookies.
2. Combine warm milk, soft butter, icing sugar and yolk.
3. Add cocoa gradually and stir.
4. Add the mixture to the cookies and mix well. You should get a viscous mass.
5. Shape the sausage by wrapping it in plastic wrap.
6. Twist the ends of the plastic over and place the sausage in the refrigerator for a few hours.

Recipe with condensed milk, chocolate and nuts

The chocolate sausage, the recipe for which we offer, has a rich taste. This dessert can be served almost immediately; it is not necessary to refrigerate it.

Compound:

• Can of condensed milk (400 g)
• Cookies with baked milk - 250 g
• 150 g toasted walnuts or hazelnuts
• Butter - 125 g
• Dark chocolate bar (100 g)
• Cocoa powder - 2 tablespoons

Preparation:

1. Grind the cookies not too finely.
2. Roast the nuts and chop them with a knife.
3. Break the chocolate, add butter and melt in a water bath with constant stirring.
4. When chocolate combines with butter, pour in condensed milk and add cocoa. Stir until smooth and remove from heat.
5. Pour cookies and nuts into the slightly cooled mass. Knead the dough with a spatula.
6. Divide the dough in half, place on plastic wrap and wrap to form sausages.
7. Dessert will be ready after cooling, but it is better to keep it in the refrigerator so that the ingredients have time to "make friends".

Recipe with prunes, bananas, nuts and liqueur (cognac)

According to this recipe, you can make not only sausage, but also a real quick cake - the only difference is in the shape and decoration of the dessert.

Compound:

• Shortbread cookies - 300 g
• Butter - 300 g
• Powdered sugar - half a glass
• Cocoa powder - 3 tablespoons
• A third teaspoon of fine salt
• Vanilla sugar and cinnamon - teaspoon each, a pinch of grated nutmeg
• Liqueur or cognac - 2 tablespoons
• Roasted walnut or hazelnut kernels - 200 g
• Prunes - 200 g
• Bananas - one large or two small

Preparation:

1. If the prunes are dry, fill them with hot water for half an hour.
2. Cut the peeled banana and prunes not very finely.
3. Grind the cookies, but not into crumbs. Drizzle with liqueur (cognac), add chopped nuts, prunes and spices.
4. Whisk in soft butter with cocoa and powdered sugar, add a pinch of salt and vanilla.
5. Combine cookies with banana, prunes and whipped cream, stir with a spatula.
6. Form the sausages in cling film or place in a cake tin and refrigerate for several hours.

If you decide to make a cake, sprinkle it with powdered sugar, decorate with candied fruits and figurines and jelly.

Prune Recipe, No Oil (Low Calorie)

Such a dessert cannot be called dietary, but the number of calories in it is much lower than in traditional chocolate sausages with butter, sugar or condensed milk. Prunes have a smoked aroma and make the taste very original.

Compound:

• Shortbread cookies - 300 g
• Milk - 100 ml
• Prunes -20-25 pieces
• Cocoa -3 tablespoons

Preparation:

1. Crush the cookies
2. Remove the pits from the steamed prunes and cut them finely enough.
3. Mix cookies, prunes, cocoa. Pour in milk and stir.
4. Form the sausages and wrap them in plastic wrap.
5. Refrigerate for 2-3 hours.

Recipe with chocolate, raisins and nuts

Compound:

• 400 g biscuits
• Bar (100 g) dark chocolate
• 20 g cocoa
• 100 g icing sugar
• 100 ml cream
• 50 g butter
• 100 g raisins

Preparation:

1. Crush the cookies so that they remain fairly large.
2. Boil the cream, add the icing sugar and cocoa.
3. Break up the chocolate and dissolve it in the hot cream. To speed up the process, you can heat it over low heat.
4. When the chocolate has dissolved, add the butter.
5. Mix the washed raisins with the cookies.
6. Pour in chocolate milk, stir.
7. Put the mixture on cling film, shape the sausage and roll it around the table to round it.
8. Send the sausage to the refrigerator for 5-6 hours.

Chocolate sausage "Bounty" with coconut flakes

The roll sausage with coconut flakes is not very sweet - this is a good option for a quick dessert for coffee.

Compound:

• Shortbread cookies - 200 g
• Half a glass of water
• 100 g + 80 g icing sugar
• 2 tbsp. l. cocoa powder
• 1-2 teaspoons of brandy
• Coconut flakes - 80 g
• Butter - 80 g

Preparation:

1. Mash up the cookies.
2. Combine water and 100 ml of powdered sugar in a saucepan. Heat to a boil, add cocoa dissolved in a little warm water. Stir, wait for a boil and pour in the cognac.
3. Pour in the cookies, stir.
4. Mash the coconut flakes with butter and 80 g of icing sugar.
5. Place a layer of cookies soaked in chocolate syrup on plastic wrap.
6. Above - a layer of coconut flakes.
7. Roll up and place in the refrigerator for an hour or two.

Marshmallow recipe

In this recipe, the crushed marshmallow mimics the bacon in cervelat, so it's best to choose the white variety.

Compound:

• Shortbread cookies - 400 g
• Milk - 180-200 ml
• Powdered sugar - 200 g
• White marshmallow - 3 pcs.
• Butter - 180 g
• Cocoa powder - 4 tbsp. l.
• Vanilla sugar - sachet

Preparation:

1. Combine milk, sugar and cocoa and bring to a boil.
2. Remove the cocoa from heat, add butter and stir until dissolved.
3. Grind the cookies as small as possible.
4. Mix cookies with cocoa until smooth, add vanilla sugar.
5. Cut the marshmallows into cubes. To prevent it from sticking to the knife, moisten the blade with water.
6. Combine marshmallows with cookies, mix well.
7. Form a sausage, wrap it with plastic wrap and refrigerate for three hours.

Homemade sweet chocolate sausage is a simple and delicious dessert. Please your loved ones and yourself with this delicacy - remembering childhood is always pleasant.

Pies, pastries, rolls, cookies - among all this variety, we often forget about simple and uncomplicated desserts. Many people believe that if a dish is prepared quickly and without complicated methods, it is not worthy of a festive table. I disagree! And as a refutation, I will cook today the familiar, albeit forgotten, chocolate sausage made from cookies and cocoa. As a child, I often made it with my mother and was very proud of the fact that I was entrusted with the most responsible thing - to crumble cookies. And today my daughter copes with it with ease. Such is the continuity. Family ties and traditions on the march. And at the same time - a great way to introduce children to cooking and let them feel their importance.

Chocolate biscuit and cocoa sausage is a dessert that cooks very quickly. Just 5 minutes of pleasant effort, and we will get a good portion of a sweet treat, which is not ashamed to offer guests.

On a note:

• you can take any cookie, but the best option is a simple sugar type "Chess", "For tea";
• if desired, you can add nuts to the chocolate sausage - very tasty!

Ingredients

• butter 120 g
• sugar cookies 300 g
• cocoa powder 2 tbsp. l.
• sugar 3 tbsp. l.
• milk 150 ml

How to make a cookie and cocoa chocolate sausage

1. 
   Prepare the necessary foods: butter, cocoa, cookies, milk and sugar.
2. 
   Break the cookies into pieces with your hands, or place them in a bag and run them well with a rolling pin. It is important that the mass contains both very small crumbs and larger pieces.
3. 
   Put butter, sugar and cocoa in a saucepan.
4. 
   Pour in milk.
5. 
   Put on fire and bring to a boil. It will look like liquid chocolate. It is not necessary to boil and wait until the mixture thickens.
6. 
   Pour the contents of the pot into the cookies.
7. 
   Mix well. The mixture should be soft but not runny. If necessary, you can adjust the consistency by adding a small amount of milk or, conversely, cookies.
8. 
   Put everything in a plastic bag and form a not too thick oblong sausage. Be sure to seal carefully, otherwise voids may remain inside.
9. Place in refrigerator. The minimum time is 3-4 hours, but better at night. So a simple and uncomplicated dessert is ready - a chocolate sausage made from cookies and cocoa.

Sweet sausage made from cookies and cocoa is a dessert that is prepared very simply from available products, without the use of heat treatment. For its preparation, you can use cookies, which, for some reason, did not like homemade ones. It is only necessary to enrich the taste of the raw material with candied fruits, dried fruits or nuts.

Today, quite a few options for confectionery sausages are known, and housewives continue to experiment with ingredients, coming up with new combinations. But the classic recipe for sweets, which appeared in the Soviet Union, when store shelves could not boast of a wide assortment, includes the simplest and most affordable products:

• 400 g cookies;
• 200 g butter;
• 200 g granulated sugar;
• 90 g cocoa powder;
• 1 egg;
• 50 ml of milk.

Sweet sausage recipe step by step:

1. Twist all the cookies in a meat grinder, but you can also leave some of it broken into pieces of about 0.5 cm. This, as they say, is a matter of taste.
2. In a saucepan, melt the butter a little, then add sugar, cocoa powder to it and add milk. Heat a saucepan until the butter is completely liquid and all the sugar crystals are dissolved in it.
3. Then remove the frosting from the stove and let it cool quietly for ten minutes. Shake the egg with a whisk or fork until the yolk and white become homogeneous, and pour into the cooled glaze.
4. Mix cookies and frosting. From the resulting viscous mass, mold a sausage, pack it and cool until it solidifies. This may take overnight in the refrigerator.

A cling film, baking parchment, foil or a regular plastic bag can act as a wrapper for the formed sausage. In the latter case, the mass must be laid on its bottom and distributed in the form of a long cylinder.

Cooking recipe like in childhood

Many people associate this delicacy with childhood. Even now, when you can buy a variety of sweets in stores, many people prefer to cook confectionery sausage because, firstly, it is delicious and, secondly, children can be involved in the cooking process. It will be both feasible and interesting for them.

For a recipe, as in childhood, you need to take:

• 500 g cookies;
• 100 g butter;
• 100 ml sour cream;
• 30 g sugar;
• 30 g cocoa powder.

We prepare confectionery sausage as follows:

1. Use a blender or meat grinder to make crumbs from shortbread cookies.
2. Put the rest of the ingredients in a saucepan, mix, and boil over medium heat.
3. Pour the icing into a bowl with cookie crumbs, mix everything well. If suddenly the mass is too dry, you can eliminate this by adding sour cream.
4. Sculpt a sausage, wrap it in foil and put it in the refrigerator until it solidifies.

Condensed milk

A cream that combines bulk ingredients can be prepared not only from ordinary cow's milk, but also from condensed milk. In this case, you don't even need to use the stove, so it's just right to do such sweet cooking with the children, and before that you need to measure:

• 600 g of shortbread cookies;
• 370 g of condensed milk;
• 200 g of soft creamy consistency of butter;
• 100 g cocoa powder;
• 100 ml warm water.

Preparation:

1. Turn a pound of cookies into a fine powder, break the rest with medium pieces.
2. In another container, stir cocoa powder and warm water, add condensed milk and soft butter. Stir the cream well with a whisk or mixer.
3. Pour all the cookies into a container with cream, carefully mix the mass and form one or several oblong sausages. Wrap the blanks in foil, and after four hours in the freezer, the sausages are ready to serve.

The finished product can be rolled in cocoa powder, nut crumbs, coconut flakes or powdered sugar. The final boning will add a realistic resemblance to a real sausage.

With added nuts

Walnuts are indicated in the recipe for this sweet sausage, but they can be replaced with any others to your liking (peanuts, pine nuts, hazelnuts, almond petals). Ordinary sunflower seeds will look just as impressive on the cut.

Nuts and other essential foods are used in the following proportions:

• 200 g shortbread cookies;
• 100 g butter;
• 90 g granulated sugar;
• 80 g of walnuts;
• 50 g cocoa powder;
• 45-50 ml heavy cream (can be replaced with milk).

How to make sweet sausage:

1. Lightly fry the walnuts in a hot dry skillet to enhance their taste and aroma. Then chop them with a knife or a blender, but so that large inclusions are preserved in the nut mass.
2. Grind half of the total number of cookies into dust, and the other half into larger pieces. At this stage, the hostess's assistants will be a rolling pin, a knife and a blender.
3. Pour nuts and cookies into one container, which is suitable in size.
4. In a large saucepan (so that the cookie and nut mixture will also fit), combine the cocoa, cream and sugar. Put the mixture on medium heat and (very important!), Stirring relentlessly, bring to a homogeneous liquid state and boil.
5. Set aside the boiled cocoa paste from the stove, cool a little and put the diced butter in it, stir to completely dissolve.
6. Now mix the cookies with nuts into the chocolate cream in parts. Form a sausage from a thick viscous mass, wrap it in cling film and send it to the cold until it solidifies.

Banana Plain Chocolate Sausage

This chocolate sausage is made from run-of-the-mill biscuits for a delicious dessert, thanks to the tart acidity of the prune and the creamy sweetness of the banana. In addition, this delicacy is immediately out of the refrigerator and slightly thawed will be perceived differently by the taste buds.

Ingredients used in the creation of the dessert:

• 300 g simple shortbread cookies;
• 300 g butter;
• 200 g of nuts;
• 200 g of prunes;
• 1 banana;
• 100 g granulated sugar;
• 90 g cocoa powder;
• 30 ml of brandy or liquor;
• 5 g nutmeg;
• 5 g cinnamon;
• 10 g vanilla sugar.

Sequencing:

1. Cut each prune into two or three pieces. Chop the nuts with a kitchen knife. Crumble the cookies with your hands and sprinkle with brandy, then mix with dried fruits, nuts and spices (cinnamon and nutmeg), mix the resulting mixture.
2. Pour cocoa powder into sugar. Beat the soft butter with a mixer more luxuriantly, gradually adding sugar and cocoa. Chop the banana (it is better to take not overripe) in medium cubes.
3. Combine all the ingredients of the cake with butter cream. Spread cling film on the table, put the resulting mass on it. Form a sausage, wrap it in foil and let the dessert freeze in the cold.

How to make with toffee?

This version of the confectionery sausage will appeal not only to children, but also to adults. The finished treat will have the recognizable aroma of Chamomile chocolates, but if the sausage is prepared exclusively for children, the “adult” ingredient can be omitted.

What you need in the cooking process:

• 200 g shortbread cookies;
• 150 g of toffee candies;
• 150 g butter;
• 100 g cocoa powder;
• 15-30 ml of brandy.

Work algorithm:

1. Grind the cookies into dust and mix them with cocoa powder.
2. Remove the wrappers from the toffee and put them together with the butter in a saucepan. Heat the mixture over medium heat, remembering to stir constantly. Once the mixture is smooth, pour in the cognac.
3. Combine butter and toffee cream with cookies and cocoa. With quick circular movements, combine all the ingredients, as the cream sets quickly, and sculpt the sausage.
4. Wrap the workpiece and put it in the freezer for two hours, or just leave it on the refrigerator shelf overnight.

A quick and easy recipe

Compared with other versions of this dessert, then such a sausage is prepared very quickly, and it consists of only four components, which should be taken in the following proportion:

• 300 g crumbs of shortbread cookies;
• 90 g cocoa powder;
• 150 g butter;
• 150 g of boiled condensed milk.

Quick and easy cooking method:

1. Remove the oil from the refrigerator in advance and leave overnight at room temperature. It should have a soft, creamy texture by the time it is cooked.
2. Beat the butter of a delicate creamy consistency with a mixer with boiled condensed milk into an airy cream. Separately pour in the biscuit crumbs and cocoa powder and stir. Combine cream and loose ingredients.
3. Carefully stir or knead the mass, form an oblong cylinder out of it and, after solidification in the refrigerator, can be served with tea.

You can cook a confectionery sausage not only in the form of a cylinder, you can form candy balls from the mass, and each of them, for example, can be dipped in chocolate icing or hidden inside a nut. A large sausage can be prepared with boiled condensed milk, thick jam or jam filling. Do not be afraid to experiment and then, perhaps, you will be able to invent your own unique recipe for sweet sausage.

And other confectionery products of the Soviet era, we offer to replenish the culinary notebook with another recipe from childhood. Chocolate sausage made from cookies does not require long baking, it is very simple and fast to prepare (if you do not take into account the time required for the dessert to harden).

For the preparation of sweet sausages, any nuts, dried fruits and other additives at your discretion are suitable. You can also vary the portion of cocoa powder, resulting in either a light "ham" or rich dark "smoked" sausage.

Ingredients:

• shortbread cookies - 200-220 g;
• cocoa powder - 3 tbsp. spoons;
• butter - 100 g;
• milk - 30 ml;
• sugar - 5 tbsp. spoons;
• walnuts or any other nuts - a handful.

Chocolate cookie sausage recipe with photo

1. Grind about ½ part of the shortbread cookies with a blender to the smallest possible crumb. We break the remaining portion with our hands, preserving large fragments - these pieces of cookies will create a decorative pattern contrasting in color, which will just give the finished dessert a visual resemblance to sausage.
   
2. Place a block of butter in a small ladle / saucepan, add sugar and, stirring, melt over low heat. There is no need to boil the mixture - as soon as the sugar grains are completely dissolved, turn off the heat.
   
3. Pour cocoa powder into the hot oily liquid, thanks to which the dessert will turn dark and acquire the taste of chocolate.
   
4. Next, pour in milk at room temperature. Mix vigorously, achieve uniformity.
   
5. Pour the resulting liquid mixture of chocolate shade to the chopped liver. Add walnuts, lightly chopped with a knife.
   
6. Stir the mass, thoroughly saturating the components with sweet chocolate liquid. Our task is to get a homogeneous dense "gruel" with an even distribution of nuts and cookie fragments.
   
7. We spread the mass on cling film. Ramming, we form a dense oblong bar. We wrap the resulting chocolate sausage from the cookies with cling film and put it in the refrigerator. After 20-30 minutes, when the soft mass has already slightly hardened, we take out our almost finished dessert and roll it several times on the table, giving the chocolate bar a more "regular" round look.
   
8. We return the sweet sausage from the cookies to the refrigerator shelf. It will take 5-6 hours for the chocolate mass to fully harden, but this time can be shortened by placing the product in the freezer. Having cut the ready-made dessert into thin circles, we serve our delicacy for aromatic tea / coffee.
   
9. Chocolate cookie sausage is completely ready! It is necessary to store the dessert in the refrigerator and take it out only before tea drinking, so that the hardened mass does not have time to melt.
   

Bon Appetit!