When cooking for the dogs, especially when inventing recipes or creating something tasty from leftovers, dough consistencies can vary tremendously. If the dough has a fairly firm texture, it can be rolled out to make biscuits, firmed up if necessary with the addition of a good dusting of flour. Or preferably adding dry ingredients to firm up the mixture before getting to that stage.
Sometimes I like to leave the mixture fairly loose and make “sausages”. It’s a bit of a faff, but the result is usually a success and the balance of nutrients may even be better. That needs further investigation.
Anyway, this is how to make sausage shapes for any loose-ish mixtures (I will link to this method in the relevant recipes).
First, fold and tear a strip of baking parchment (as a guideline, I measure out around 13 cm width). Then fold and tear the strip into rectangular sections.
Roll approximately one tablespoonful of the mixture in your hands to form a loose sausage shape. Place each sausage shape on a section of baking parchment, leaving space (approximately 2 cm) on either side:
Roll up the paper to create a sausage shape, twisting each end tightly like a Christmas cracker:
The sausages can then be baked in the oven (generally for between 30 and 35 minutes, depending on the mixture).
And sliced for treats!
