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Creamy Cookie Sausage
Instructions
Cut the prunes and dried apricots into small pieces. Wash the dried fruit thoroughly first and pat it dry – it should be clean but dry. Aim for pieces about the size of a pea, so they spread evenly through the mixture.
Crush about 250 g of the sand cookies into crumbs using a potato masher, a rolling pin or any other convenient method. You can use a blender – it is quicker, but the crumbs come out finer.
Break the second portion of the sand cookies into small pieces. The combination of crumbs and pieces is the "secret" to the characteristic texture you see in the sliced sausage.
Pour 4 tablespoons of cocoa powder into a saucepan. I use a heavy-bottomed pan – it heats evenly, so the chocolate mixture won't burn.
Add 150 g of sugar. Mixing the sugar with the cocoa while dry prevents lumps from forming – this is the "secret" to a smooth chocolate mixture.
Pour in 100 ml of milk. The milk provides the base for dissolving the sugar and cocoa.
Whisk thoroughly until smooth and uniform. At this stage you can still "rescue" any lumps – just whisk vigorously.
Place on the heat and stir constantly. As soon as the chocolate mixture comes to the boil, let it simmer for a few minutes, remembering to keep stirring. Constant stirring is essential – the cocoa mixture burns quickly on the bottom.
Remove from the heat, add the butter and whisk until the butter has melted. The butter gives the chocolate mixture its characteristic creamy aroma and glossy sheen.
Add the cookie crumbs and pieces, the walnuts, the prunes and the dried apricots to the chocolate mixture. Mix everything well – the ingredients should be evenly distributed throughout.
Spread several layers of cling film on the table or another convenient surface. The several layers will help hold the shape during freezing.
Place the chocolate mixture along one edge. Spread it evenly along the edge so it is easy to roll up.
Roll it up tightly into a sausage shape and tie knots at the ends to fix the shape. This quantity of ingredients makes 2 sausages. Place in the freezer for 1 hour or in the refrigerator for 2 hours.
The creamy cookie sausages with walnuts, dried apricots and prunes are ready. Before serving, unwrap the film, cut into slices 1–1.5 cm thick with a sharp knife and serve with tea.
Tips
- 1
Wash the dried fruit thoroughly before chopping – it often has dust and residue on it. Pat it dry with a paper towel before use.
- 2
Mix the cocoa and sugar together DRY before adding the milk – this prevents lumps.
- 3
Lightly toast the walnuts in a dry frying pan for 2–3 minutes before adding them – this brings out their aroma to the full. I use a similar principle in other "no-bake" desserts.
- 4
Before slicing, leave the sausage at room temperature for 5 minutes – the knife will go in more easily and the slices will be neat.
Video
FAQ
What can replace the dried fruit in this recipe? +
The dried fruit gives the recipe its "twist" – without it you get a plain chocolate sausage. Alternatives: raisins (50 g – the classic substitute), dried cranberries (for a touch of tartness), chopped dates (for extra sweetness), dried cherries (with the stones removed), dried berries (blueberries, raspberries). Candied fruit (orange, ginger) also works. The main thing is to keep the total weight of dried fruit at 100 g, so you don't upset the balance of the recipe. Without it the dessert is still tasty, but less "textured".
Which cookies are best to use? +
Plain shortbread-style sand cookies are ideal – types such as "Yubileynoye", "Maria", "Baked Milk" or "K Chayu". These varieties absorb the chocolate mixture well. NOT suitable: cookies with fillings (they spoil the uniformity of our dessert), dry crackers (too dense) or wafers (too brittle). Oat cookies are an interesting alternative and give a "healthier" version. The main thing is to use fresh, good-quality cookies with no off odours.
How long does the creamy sausage keep? +
In the refrigerator – up to 7 days, in the film or in a sealed container. In the freezer – up to 1 month. Before serving, leave it at room temperature for 5–10 minutes for easy slicing. By the second or third day the flavour becomes even richer – the components "get acquainted". It is the perfect "evening" dessert with tea or coffee. It is handy to make a large batch in advance – for family gatherings or the New Year's table.
Can it be made without butter? +
Butter is the key component for a tender texture. Alternatives: good-quality margarine (you get a more "shop-bought" version), coconut oil (for a vegan option), or a mixture of butter and margarine (a compromise). Without a fatty component the sausage will "crumble" and won't hold its shape. Vegetable oil is NOT suitable – it doesn't give the right texture. If you want a "lighter" version, reduce the butter to 100 g and add 100 ml of 33% cream – it comes out less fatty, but similar.
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