Sosiji Ppang is a Korean sausage dish made with bread dough. Sosiji means sausage and Ppang means bread. The toppings can be chosen at one's own options. It is easy to make, filling, tasty and easy to adapt to the theme of your party. I added some recipe suggestions, if you want to create your own, feel free to post your pictures in the comment section!

Step 1: Ingredients

Ingredients:

6 hot dog sausages

Dough:

220grams flour (1¾ cup)
120ml milk (½ cup)
40grams butter (3 tbsp)
20grams sugar (2 tbsp)
1 egg
1 pinch of salt
1 teaspoon yeast

Toppings:

green bell pepper
corn
mozzarella
ketchup
mustard
egg wash

Step 2: The Dough

While we melt the butter we put the sugar (or substitute in my case) into a bowl.

Then we add the milk and stir,

then the butter,

the yeast (in my case it's Lievito Madre),

the salt, the cracked and then whisked egg,

and while stirring we trickle in the flour.

Until the dough is smooth and we let it rest for an hour.

Step 3: Preparation

Meanwhile wash the pepper bell and slice it into small pieces. Drain the corn, sausages and mozzarella, mince the latter and squeeze out unnecessary water.

Step 4: Wrapping the Sausages ..

Split the dough into 6 even parts and then roll each one flat into a rectangle shape that fits the length of a sausage. Then wrap the dough around the sausage and lay aside until all are done.

Step 5: Cutting the Wraps

Use scissors to cut the dough at an angle at one end, enough to cut the sausage inside but without cutting the bottom.

After the first cut make furthermore cuts every 5mm and lay each slice to the sides, alternating left and right.

Until you reach the end.

Try to let the end stay in the mid.

Step 6: Garnish and Baking

The original recipe says the corn and bell pepper should be mixed with mayonnaise, but I don't like to bake that, it's not a good flavour afterwards. Add the bell pepper pieces on top along the mid.

Add the corn.

Finish with the mozzarella dices. Do not add the ketchup and mustard yet, it is bad for the taste.

Bake in the stove at 175°C (350°F) for 20 minutes.

Create an egg wash made from 1 egg and a tablespoon of water and paint the dough with it.

Bake for another 5 minutes.

And now you can add ketchup and mustard.

Ready to serve and enjoy!

Step 7: Hot Dog Style

Of course I wanted to try out other toppings and thought I was using typical German ingredients but ended up with a Hot Dog Ppang.

Fried onions.

Sliced pickles.

Cheese.

Ketchup.

Or with even bigger pickle slices,

Sauerkraut,

and then mozzarella.

Or tomatoes and mozzarella.

And so I developed some recipes for themed parties or dinners which I now want to present to you.

Mexikan
French
German
Japanese
Chinese
Greek
Italian
Dessert
Vegetarian
Vegan
Perfection

The last recipe is an improved version of the original recipe which I developed from all the experiences I made. For a gluten-free recipe have a look here.

Step 8: Mexican

I used a tortilla wrap with chili lard to glue the wrap together.

Then cling film around it and into the fridge overnight.

Slice some peppers and red radish.

The wrap does stay together, but it isn't as elastic as the dough and breaks.

Thus we need to put in some cheese at first to glue everything together.

Add slices of radish and peppers.

More cheese.

Finish with salsa or chili jam.

Step 9: French

The centerpiece of the French Party Ppang is my Joergelette.

Wrap the omelette in dough and cut it like a sausage.

Add some tarragon,

sliced onions

and of course cheese.

Add more cheese, you know you want to.

Instead of ketchup use cramaillotte.

Step 10: German

The German Party Ppang is made with precooked white asparagus, it is Spargelzeit in Germany right now.

Add some caraway seeds against flatulences,

the Sauerkraut (lots of),

and finish with cheese.

It isn't German fast food if you can eat it with just one hand.

Step 11: Japanese

The Japanese Party Ppang has surimi crab sticks.

They are a bit smaller, but their layered structure looks fantastic.

Add some sea weed with sesame seeds.

Cheese on top -

and bake!

Step 12: Chinese

The Chinese Party Ppang was made with bok choy,

mung bean sprouts,

and coconut milk.

Cheese on top.

Bonus points if the result looks like a turtle.

Step 13: Greek

The Greek Party Ppang was made with an authentic salami from greek black pigs.

The salami is hard to cut so I used poultry shears.

Still not easy to cut though, I used a knife as well.

Some sliced olives on top.

And some greek sheep cheese.

It has many calories though.

Step 14: Italian

The Italian Party Ppang needs a longer sausage.

Added some rosemary,

some sage,

some basil,

and sliced cherry tomatoes.

Then the minced mozzarella and on top green pesto.

Now the result can be very mouth watering, but in the header I used grated cheese.

Step 15: Dessert

For a Dessert Party Ppang I used a banana instead of a sausage and turned it into a Streuselkuchen .

Wrap the banana with the dough.

And cut like the Ppang, alternating the slices left and right.

On top put other fruits, sliced strawberries or pomegranate seeds.

As topping I used Streusel. Mix sugar, butter/fat and flour in a ratio of 1 : 1 : 2. Since I use sugar substitutes the ratio has to be 2 : 1 : 2 because erythritol is inferior in binding.

Mix until you have fine crumbles of Streusel.

Sprinkle the Streusel over the dessert and bake.

Easiest and fastest cake I ever made.

Step 16: Vegetarian

For the Vegetarian Party Ppang version I used green asparagus and strawberrries.

The strawberries have a texture like meat when they are baked. Since it is vegetarian I simply used cheese as topping.

On top I then layed edible flowers, a link for those can be found in the description of my Blossom Tart.

Step 17: Indian / Vegan

The Indian Party Ppang uses coconut oil instead of butter and chia seeds instead of an egg. To still achieve a yellow dough colour you can use saffron or tumeric.

This is a vegan sausage made from vegetable fats. It doesn't have much taste.

To add piquancy I used my Strawberry Chatney.

As vegan topping I used crumbled bread.

Step 18: Perfection Party Ppang

After trying out so many variations I want to add one final version with improvements from the original recipe because of my experiences. Personally, for me the original dough was too wet to wrap the sausages, either with dry yeast, baker's yeast or Lievito Madre. In my opinion the recipe I used for a bread basket is much better, just adapt the volumes for your needs (divide by 5 for 6 sausages, except the egg):

1000 grams flour
30 grams yeast
25 grams sugar
250 ml milk
150 ml water
60 grams lard
60 grams butter
1 teaspoon salt
1 egg

Roll the dough really flat, you want more of the juicy sausage than the baked dough in your mouth.

Wrap the sausage as even as possible, symmetry adds to the experience.

Create a little room in the middle for more toppings, the dough is flexible.

Don't use mayonnaise, use coconut milk.

Dont lay the toppings on the sausage slices.

The mozzarella needs to be drained or it will melt into a puddle of milk next to your Party Ppang.

Don't spread the egg wash only over the sausage slices, it will run down there anyway.

In fact I think it is unnecessary.

Sprinkle a little black pepper on top. Ready to serve. Let the guest decide how much ketchup or mustard they want. Enjoy your meal. And don't forget to post pictures of your own Party Ppang creations!