Tasty Semolina Snails Stuffed with Sausage: crispy on the outside and soft on the inside, an easy recipe that wins you over. These little delights feature a very crunchy exterior and an incredibly tender center. They are really easy to prepare and even quicker to eat: one leads to another and they disappear in an instant! By now you will have understood that I have a real passion for semolina flour, which in this preparation gives a rustic and irresistible texture.
These snails are perfect for an aperitif with friends or as a little treat to bring to the table during an informal dinner. The aroma of the sausage paired with the fragrance of freshly baked semolina will create a welcoming atmosphere throughout the kitchen. Making them is real fun, ideal even for those who have little time but don’t want to give up something homemade with love and genuine ingredients.
Come with me and let’s start messing about in the kitchen.
Enjoy the recipe — Giusi.
You might also be interested in:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 3 Hours 35 Minutes
- Cooking time: 20 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for semolina snails stuffed with sausage
- 1 3/4 cups re-milled durum wheat semolina flour (about 8.8 oz)
- 3 tbsp extra virgin olive oil
- 3 tsp fresh baker's yeast ((or 1 tsp active dry yeast))
- 1 tsp salt
- as needed water
Steps for semolina snails stuffed with sausage
Dissolve the yeast in a little warm water. In a bowl put the semolina and the oil. Once the oil has been absorbed, add the dissolved yeast. Add, little by little, the water necessary to bring the dough together and finally add the salt.
Transfer the mixture to a floured work surface and continue kneading until the dough becomes compact and soft. You can perform this step with a stand mixer if you prefer. Put the dough in a bowl covered with plastic wrap and let it rise for at least three hours.
After this time, take the dough, divide it into two pieces and begin to roll it out with the help of a rolling pin on a lightly floured surface.Roll the dough as thinly as possible until you create a rectangle; you won’t have problems because the dough works very well. From the shorter side make a central line and on the longer side make three horizontal strips. Place small pieces of sausage (or whatever you prefer) at the ends and begin to roll up until closed.
Take the two ends and twist them in opposite directions (one end to the right and one to the left) to give shape to your snails.
Bake at 374°F in a conventional oven for 15–20 minutes.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you have shown me all these years.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
