Chocolate sausage: What is the chocolate sausage made of?

Chocolate sausage is a cheap, non-baked dessert many people remember from the Soviet Union. A piece of such a delicacy with hot tea gently melts in your mouth. The classic chocolate sausage is made from biscuits and requires minimal cooking time. But today, modern homemakers have come up with many different recipes by adding a variety of delicious additives. Cooking chocolate sausage is not a complicated process and does not require cooking skills. However, spoiling a delicacy is simple if you do not follow essential tips.

TOP 4 recipes for making chocolate sausage at home

What is a chocolate sausage made of?

  • The main ingredient is cookies. It should break well but not crumble.
  • Cakes are grated, chopped with a mixer, or crushed by hand. Sometimes half of the cookies are chopped with a meat grinder, and the rest is broken into pieces.
  • In modern recipes, cookies are replaced with cookies or chips of Lithuanian shakotis (German Baumkuchen).
  • Cookie crumbs are mixed with products that act as candy glue: butter with 82% fat and milk.
  • Milk should be fresh and fat. You can substitute 10% fat cream or boiled condensed milk.
  • When using condensed milk, should reduce the amount of sugar.
  • In addition to the leading products, cocoa, chocolate, nuts, dried fruits, and pistachios are added to the dough.
  • The resulting mass is rolled into a roll in the form of a sausage or small bread and placed in the refrigerator for 2-4 hours.
  • An adequately cooked chocolate sausage does not melt. It keeps its shape well at room temperature for a long time. Therefore, if the mass turns out to be liquid, add cookies if it is thick – condensed milk, milk, or butter.
  • Serve the dessert by cutting it into 0.5-2 cm circles with a sharp thin knife.
  • Chocolate sausage is stored in the refrigerator for no more than 2 weeks.

Chocolate sausage made from cookies with nuts

Make a chocolate cake sausage to brighten your home with a sweet and delicious dessert. However, remember that the roller has high-calorie content, so its frequent use can hurt your figure.

  • Calorie content per 100 g – 569 kcal.
  • Portions – 1 kg
  • Cooking time – 20 minutes


  • Cookies – 500 g
  • Butter – 200 g
  • Milk – 0.5 tbsp.
  • Sugar – 1 tbsp.
  • Cocoa powder – 2 tablespoons
  • Walnuts – 100 g

To make Chocolate Peanut Butter Sausage:

  • Break the cookies into tiny pieces with your hands.
  • Dry the walnuts on a clean and dry pan. Chop them roughly and mix them with cookies.
  • Pour milk into a pot, and add cocoa sugar and chopped butter. Place the pan on the stove and heat it over low heat to dissolve the sugar and butter. At the same time, do not boil.
  • Pour the chocolate milk into the cookie crumbs and mix well to get a thick mass.
  • Wrap the mass in foil, form a sausage, and send it to the refrigerator for 6-7 hours to solidify.

Classic chocolate sausage

Delicious classic chocolate sausage at home – moderately sweet and pleasant dessert. It is a simple recipe even a child can cook because the treatment does not need to be heat treated.


  • Cakes – 400-500 g
  • Cocoa powder – 3 tablespoons
  • Cream – 3 tablespoons
  • Butter – 200 g
  • Sugar – 0.5 tbsp.

Cooking classic chocolate sausage:

  • Break 1/3 of the cookies into small pieces and grind 2/3 until a flour consistency is reached.
  • Heat the cream in a saucepan, and add room temperature butter, cocoa powder, and sugar. Stir the mass constantly and cook until smooth. At the same time, do not let it boil.
  • Take the milk off the heat and put the biscuit crumbs in it. Mix everything well until smooth. If the mass turns out to be very thick, add a spoonful of milk; if too liquid – a little butter crumb.
  • Place the base on plastic wrap and roll it up to form a sausage.
  • Wrap the dessert tightly with a terry towel to prevent deformation and refrigerate for 3-4 hours.
  • Before serving, the classic chocolate sausage is sprinkled with brown sugar.

Chocolate cocoa sausage

Only 15 minutes of free time and the chocolate cocoa sausage will be ready. A sweet dish is revealed for the first time. Candy is suitable for tea or coffee, as well as regular sweets.


  • Cookies – 350 g
  • Butter – 200 g
  • Sugar – 1 tbsp.
  • Cocoa powder – 3 tablespoons
  • Milk – 5 tablespoons
  • Hazelnuts – 1 tbsp
  • Chocolate – 100 g


  • Grind half of the cake with a mixer into a powder and pour into a bowl. Break the rest of the cookies into small pieces.
  • Chop the hazelnuts into large chunks and mix with the cookies.
  • Mix cocoa with sugar and add milk.
  • Put the cocoa milk on low heat and let it boil, stirring occasionally. Remove the pan from the heat and cool. Add the sliced ​​butter and stir.
  • Pour the chopped nuts into a bowl of chocolate and start to form a thick and dense mixture.
  • Grind the chocolate into small pieces and add to the dough.
  • Spread foil on the tabletop and spread the chocolate mass with cookies. Smooth it out and pack the chocolate mass tightly into a sausage shape.
  • Place the finished sausage in the refrigerator to set.
Chocolate sausage
Chocolate sausage

Chocolate sausage made from cookies with condensed milk

Chocolate sausage with condensed milk is an ideal dessert. If desired, you can exclude condensed milk from the composition and replace it with milk. Then the recipe will differ on average in calorie content.


  • Cookies – 200 g
  • Softened butter – 100 g
  • Cocoa powder – 5 tablespoons
  • Thick milk – 1/3 of the jar

To cook chocolate sausage from cookies with condensed milk:

  • Break the cookies with your hands, put them in a mixer and grind them so that the crumb is not perfectly small, but the cookie pieces collide a little larger.
  • Put the biscuit crumbs in a bowl, add the soft butter, and stir.
  • Add cocoa and stir again.
  • Pour in the condensed milk and gently remix everything until a homogeneous mass is formed.
  • Spread foil on the table, put the chocolate mass on it and wrap it in the shape of a “candy,” and give it a sausage shape.
  • Put the dessert in the fridge, so it hardens while it is pliable.


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