What can be cooked from sausages and eggs. Delicious dishes with sausages

Braised cabbage with potatoes and sausages

Ingredients:

• 430 g of white cabbage;
• 0.5 pcs. onion;
• 5 pieces. milk sausages;
• 1 PC. carrots;
• 4 things. raw potatoes;
• fresh parsley;
• sunflower oil;
• boiled water;
• salt.

Cooking:

Wash and clean all declared vegetables. Cut the potatoes into large pieces, send to a frying pan with well-heated sunflower oil and fry until an appetizing ruddy appears. Add thin onion half rings and cook food until softened. Throw in coarsely grated carrots. Continue frying for another 6-7 minutes. Place the finely shredded and lightly mashed cabbage into the skillet. Fry the latter along with other vegetables for 8 - 9 minutes.

Pour a little boiled water into the pan, cover it with a lid, and simmer the ingredients together until fully cooked. Cut sausages, add to vegetables. At this stage, salt the dish to taste. Cook it for another 4-5 minutes.

Finely chop fresh herbs with a sharp knife. Pour on top. Mix the ingredients and let them brew for 10 minutes. Serve warm for dinner.

Corn dogs

Corn dogs

Ingredients:

• 7 pcs. creamy sausages;
• 90 g of corn and wheat flour;
• 2 tsp sweet ground paprika;
• standard bag of baking powder (11 g);
• 1 table egg;
• 9 st. l. fatty cow's milk;
• a pinch of fine salt;
• 2 tsp granulated sugar;
• 2 tbsp. any vegetable oil.

Cooking:

In a deep bowl, mix both types of flour at once. Add milk, contents of raw egg and all remaining dry ingredients. Knead with a whisk or mixer at the slowest speed a thick dough.

Carefully put each sausage on a skewer and dip in the resulting mass. Heat a large amount of vegetable oil in a cauldron. Fry sausages in it in batter until fully cooked. In the process, you need to constantly scroll the workpieces so that the dish is evenly fried.

Put the finished sausages on several layers of paper towels so that the latter absorb all the excess fat. Serve this interesting treat with sweet or spicy ketchup.

Sausage and potato casserole

Sausage and potato casserole

Ingredients:

• 440 g of quality sausages;
• 720 g potatoes;
• 70 g of fatty butter;
• 1 st. grated semi-hard cheese;
• 2 table eggs;
• 80 ml of milk;
• salt;
• freshly ground allspice.

Cooking:

Peel and wash all the potatoes at once, pour salted water over them and send to the fire to cook until soft. Drain all the liquid from the prepared root crops, add boiled warm milk and softened butter. Turn the mass with a pusher into a homogeneous puree. Check that there are no lumps left in it.

Cut the sausages into small pieces, approximately equal in height to the baking dish. Lubricate the container with any fat. Cover the bottom with a smaller portion of the still-warm mashed potatoes. Smooth out. In the form of "columns" set the sausages, pressing them into the puree. Spread the remaining potatoes on top.

In a separate bowl, mix the contents of raw eggs, salt, allspice. Beat the ingredients until smooth and fluffy. Add pre-grated semi-hard cheese to the egg mass.

Send the resulting fill to the form. Cook the casserole in the oven at 190 degrees for a little less than half an hour. Cut the still hot dish into slices, sprinkle with pepper and serve for dinner.

Potato casserole with sausages and cheese

Omelet with tomatoes and sausages

Omelet with tomatoes and sausages

Ingredients:

• 4 large chicken eggs;
• 5 - 6 pcs. sausages;
• 2 pcs. ripe fleshy tomatoes;
• fine salt;
• refined oil;
• spices to taste.

Cooking:

Tomatoes cut into thin semicircular slices. Peel the sausages from the films and chop into slices. First, fry the tomato slices in hot refined oil until softened. Add sausages to vegetables and continue cooking for another 2 minutes.

In a separate bowl, beat the contents of raw eggs with salt and selected spices. Pour the mass into the pan with vegetables and sausages. Keep the fire to a minimum.

Cook the omelette with a tightly closed lid for 8-9 minutes. Cut it into portions directly in the pan and put on warm plates. Serve with an assortment of pickled vegetables.

Cabbage rolls with sausages

Cabbage rolls with sausages

Ingredients:

• 8 leaves of young white cabbage;
• 4 things. half-smoked big sausages;
• 170 g of hard or semi-hard cheese;
• fresh dill;
• vegetable oil;
• salt.

Cooking:

Grate the cheese on a grater with medium-sized holes. Peel the sausages from the skin, cut each into two equal parts. Boil cabbage leaves until half cooked in boiling water. Cut off their thickenings.

Finely chop the dill, mix it with grated cheese. Put the resulting filling in equal portions on prepared and slightly cooled cabbage leaves. Place half a sausage on top. Wrap the blanks in tight, neat envelopes.

Before serving, place ready-made cabbage rolls in a frying pan with well-heated vegetable oil, fry them until lightly browned. In such a treat, you can replace sausages with sausages. It is delicious to complement them with sour cream or any sauce based on tomato paste.

Original cocktail salad with sausages

Ingredients:

• 370 g chicken sausages;
• purple onion;
• 1 standard can of pineapple;
• 2 pcs. carrots;
• salt;
• classic mayonnaise to taste;
• fragrant herbs.

Cooking:

Boil sausages until fully cooked. Cool them quickly and remove the artificial or natural casing, leaving only the meat. Cut sausages into large rounds.

Put the pineapples from the jar in a colander. Wait until all the sweet syrup drains from the fruit. Cut pineapple into cubes. It is even more convenient to immediately buy already crushed canned fruits.

Combine sausages and pineapples in a salad bowl. Sprinkle them with coarsely grated raw carrots. Add the thinnest half-rings of purple onion.

Mix mayonnaise with salt and aromatic herbs to taste. Drizzle dressing over salad ingredients.

Leave the salad to brew for a quarter of an hour. Mix well before serving.

Pizza with smoked sausage and sausages

Pizza with smoked sausage and sausages

Ingredients:

• 1 st. first-class flour;
• 1/2 st. drinking boiled water;
• 3 pcs. juicy tomatoes;
• 4 tbsp. l. sweet ketchup;
• 2 tbsp. l. quality olive oil
• 0.5 tsp table salt;
• 2 tsp instant dry yeast;
• 90 g smoked sausage
• 220 g of hard or semi-hard cheese;
• 5 pieces. sausages;
• olive mayonnaise.

First you need to do a test:

1. Pour a little warm water into a bowl.
2. Mix it with quick yeast.
3. Pour olive oil into the mass, add salt and immediately all the pre-sifted first-class flour.
4. Mix the components thoroughly, cover them with a film or a clean towel and leave for 50 minutes directly on the table.

Punch down the finished dough and roll out according to the chosen shape. Lubricate with sweet ketchup. Sprinkle half of the grated cheese on top.

On the basis, distribute circles of sausages of medium thickness, thin slices of smoked sausage. If desired, make a generous mayonnaise net on pieces of meat product. Lay out the second layer of filling - randomly chopped fresh tomatoes. Drain the juice from the tomatoes into the sink if too much of it stood out during the process of chopping vegetables.

Pour the remaining cheese on the future pizza. Send it to a preheated oven (up to 170 - 180 degrees). Bake the dish for a quarter of an hour. This simple step-by-step recipe can be modified to your liking by adding other favorite vegetables, meat products, sauces to baking.

Thin pizza with sausages and smoked sausage

Soup with bell pepper and sausages

Ingredients:

• 280 g of semi-smoked sausages;
• 3 potato tubers;
• 2 pcs. sweet bell pepper;
• 1 PC. carrots;
• 1 PC. onion;
• 3 pcs. parsley root;
• 3 cloves of fresh garlic;
• 1 l. raw water;
• vegetable oil;
• salt;
• spices.

Cooking:

Wash potatoes, peel and cut into small cubes. Boil water, salt. Put potatoes and whole parsley roots in it.

Sweet bell peppers to get rid of the stalk, clean from seeds, cut into thin short sticks. Chop the onion into half rings, rub the carrots coarsely. Saute vegetables together until soft and lightly browned. Add spices and crushed garlic. Put the roast to the almost ready potatoes in the pan.

Immediately add sliced ​​sausages. Cook the soup for another 12-14 minutes over medium heat. Season the dish if necessary. Cover with a lid and leave it to brew on a cooling plate for half an hour.

Homemade shawarma with sausages

Homemade shawarma with sausages

Ingredients:

• 1 sheet of thin Armenian lavash;
• 2 pork sausages;
• 1 large fresh cucumber;
• 2 sheets of Beijing cabbage;
• 1 large tomato;
• 1 st. l. sweet ketchup;
• 1 clove of garlic;
• 3 art. l. classic mayonnaise;
• 1/2 red onion;
• salt;
• frying fat;
• spices for barbecue.

Cooking:

Prepare the sauce step by step:

1. Pass the garlic through a press.
2. Mix mayonnaise with ketchup.
3. Add garlic, salt to taste and spices for barbecue to the base of the sauce.
4. Mix all ingredients thoroughly.

Finely chop the Chinese cabbage and red onion. Cut the fresh cucumber with the skin into strips, the tomato into large cubes. Cut sausages on both sides crosswise and fry in any fat until a beautiful appetizing crust.

Lubricate the pita bread with the resulting sauce. Arrange the prepared vegetables on top. Place both fried sausages. Roll up the shawarma and try it right away. If you have problems with wrapping a dish, you should study thematic schemes, photos and videos on the topic from experienced chefs.

Czech ducks with sausages

Ingredients:

• 830 g short sausages;
• 1 PC. red hot pepper;
• 3 pickled cucumbers;
• 1 head of garlic;
• 3 pcs. onion;
• 2 tbsp. l. salt and vegetable oil;
• sweet mustard to taste;
• 140 ml white wine vinegar;
• 1/2 l of boiled water;
• 1 st. l. granulated sugar;
• 2 bay leaves;
• 1 PC. cloves;
• 12 peppercorns.

Cooking:

Peel and cut the garlic into slices, cucumbers and hot peppers into thin slices. In sausages, make an incision on one side. Lubricate them inside with sweet mustard. Put slices of garlic, pepper, cucumbers into the cut. Place some of the onion rings in the bottom of a large container.

For the marinade, bring water with vinegar to the appearance of the first bubbles, add salt, parsley, peppercorns, cloves, sugar. After the next boil, pour in the oil. Cool the mixture a little.

Put sausages with filling in a container, sprinkling with onion rings. Top with marinade. Refrigerate the completely cooled container for at least a week. Serve for lunch or dinner with boiled chicken eggs.

So that the finished omelette does not settle, it can not be laid out on cold plates. The dishes must be preheated in the microwave.

Also chop a piece of lard. Twist the chicken fillet, beef and lard in a meat grinder.

Add nitrite and ordinary salt, starch, ground black pepper and nutmeg to the minced meat, pour in the cream.

Stir the minced meat, then add a slightly beaten raw egg and, gradually pouring in cold water, beat and chop the minced meat with a submersible blender. Beat for 5 minutes, preferably until emulsified. You can also do this in the bowl of a blender or food processor. To get the desired consistency of minced meat, the technique needs high power.

Fill pork intestines with minced meat in a way convenient for you (using a special nozzle for a meat grinder or a cut plastic bottle). It is not necessary to fill the intestines tightly.

Next, twist or tie the intestines with minced meat at a distance of 8-10 cm to make sausages. Tie the ends of the intestines well. Leave the sausages at room temperature for 1 hour.

Prick the sausages with a needle in several places and put them in a multicooker bowl or pan. Pour cold water, add bay leaf and allspice.

If you cook in a slow cooker, set the "Multi-cook" mode to 80 degrees and 1 hour 15 minutes, close the lid. In a saucepan, you need to cook over low heat at the same temperature and the same time under a covered lid. If there is no thermometer, boil the sausages and make sure that the water does not boil. Cool the finished sausages under a cold shower, allow to cool completely. Then the sausages can be fried or left boiled. Store homemade sausages in the refrigerator for no more than 2-3 days. Before serving, they also need to be fried or lowered for a few minutes in boiling water. Serve extraordinarily delicious homemade sausages to the table with mustard or spicy tomato sauce.
Bon appetit!

sausages. Sausages are a popular sausage product, which is used both independently and in combination with other products, being among the ingredients of various dishes.

It is believed that sausages in their modern form were created by the Viennese butcher Johann Laner. Even the date of creation of the sausage is known - November 13, 1805. It was called "Frankfurter" because Laner himself was from Frankfurt. The "ancestors" of sausages are mentioned in Homer's Odyssey.

True, if at first sausages were made from meat, then, having discovered that the buyer would not be able to evaluate the contents of the product, manufacturers began to save money. They began to put not only the skin and tendons of animals into sausages, but also completely replace the meat component with protein supplements. Further - worse. To extend the shelf life and improve the taste, they began to put a lot of chemical components in sausages - dyes and preservatives, which greatly moved sausages away from a healthy diet.

Doctors recommend not to abuse sausages. And if you are a big fan of this product, learn to determine the quality of the product. Do not buy too bright sausages - this indicates the presence of dyes. However, the product should not be too dark - this is an indicator of the presence of preservatives. A good sausage is greyish-pink. Do not buy too many sausages - take one pack for a sample and boil it. The sausage should not wrinkle or, on the contrary, swell too much. This indicates the presence of a large amount of carrageenan - an additive that provokes allergies.

If the product is good, and the manufacturer is reliable, in general, you can afford to enjoy the taste of sausages. Moreover, there are so many who want to have fun! In Bavaria, for example, they love sausages so much that they even installed a bronze statue of this invention (the town of Hasseldorf).

Sausages can be cooked in all known ways - boiled, fried, baked, grilled. They are cut and added to other dishes (for example, casseroles, omelettes) and even stuffed (for example, with cheese).

Season the finished sausages with mustard, ketchup and horseradish. Serve with any side dish - for example, mashed potatoes, buckwheat porridge, stewed vegetables, etc.

Sausage dishes such as sausage rolls and hot dogs are very popular. But, by the way, there are more original and refined recipes - for example, turkey sausages, which are stewed in tomato sauce with vegetables and fruit cider. Other great sausage recipes are battered sausages with tartar sauce, sausages with sweet peppers in tomato sauce, tender sausages with garlic and spinach, sausage and cheese casserole, sausage pasta with green basil and parsley sauce, sausages in spicy sauce , sausages with cauliflower and cumin, pancakes with sausages and cheese, sausages in bacon, scrambled eggs with sausages and tomatoes, sausages in foil with ginger and leek, stewed cabbage with sausages and tomatoes.

You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: chicken, pork or beef.

Homemade sausages are a healthy and tasty alternative to store-bought ones. Such sausages can be prepared from chicken or turkey fillets. Use cling film as a shell. If desired, you can add shelled pistachios, champignons, sweet peppers or herbs to sausages, and replace milk with cream. If you are preparing sausages for young children, then exclude garlic and black pepper from the recipe. Sausages can be prepared for the future - just freeze them.

• Chicken breast fillet - 1 kg;
• Milk 3.5% - 150 ml;
• Large egg - 1 piece;
• Butter - 50 grams;
• Medium bulb - 1 piece;
• Garlic - 1-2 cloves;
• Salt, black ground pepper.

Rinse chicken fillet, dry and cut into pieces.

Pass the chicken fillet, peeled onions and garlic twice through a meat grinder.

Add softened butter, warm milk, egg, salt and spices to minced chicken.

Mix thoroughly.

Spread cling film on the table. Put 2 tablespoons of minced meat on the edge of the film. Form a sausage by tightly wrapping the minced meat in 2-3 layers of film. Cut off the excess film. Tie one end of the film in a tight knot.

Tie the other end of the film in a knot, being careful not to leave air inside the film with minced meat.

Sausages can be made in different sizes. Little sausages will be to the taste of children.

Dip the sausages in boiling water and cook for 15 minutes.

Transfer the cooked sausages to a colander and let the water drain. Remove film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients, I get about 20 pieces of medium-sized sausages. If you make little sausages for children, then they will turn out twice as much.

Serve hot chicken sausages.

Serve porridge from any cereals, pasta, boiled or fresh vegetables, greens as a side dish for homemade chicken sausages.

Recipe 2: homemade chicken sausages

• Chicken breast - 1 pc.
• Chicken egg - 1 pc.
• Carrot (medium) - 1pc
• Onion - 1 pc.
• Garlic - 1 head
• Spices
• Pepper

Wash the chicken breast, remove the skin and remove the bones. We prepare minced meat from the cleaned fillet, add the egg to it.

To the minced meat, add the carrots, finely chopped onion and garlic, rubbed through a fine grater.

Then add salt and pepper and spices to your taste. This is my chicken seasoning mix.

Dilute the resulting mixture with milk (or water) and mix well.

The next stage is the preparation of sausages, for this it is necessary to spread the cling film and carefully lay the minced meat on it. The more minced meat you put in, the thicker the sausage will turn out, I usually spread a couple of spoons.

We turn the film with minced meat into a tube several times.

We cut the film and fold the edges like a candy wrapper, you can tie it into a knot or tie it with a thread.

These sausages should turn out, I got 12 small sausages from this amount of ingredients.

The next step is to dip the finished sausages into boiling water and cook for 20 minutes.

We cool the finished sausages, remove the film. Ready! Also, if desired, you can fry sausages until golden brown or it is very convenient to take them with you on a picnic, or you can freeze them for further storage. Tasty and healthy. Bon appetit!

Recipe 3, step by step: how to make homemade sausages

Cooking sausages at home is very easy. It is enough to have a pan, cling film and meat on hand. Everything is easy, fast and delicious. Sausages can be made for future use and stored in the freezer, if necessary, fry in a frying pan - and you're done!

• Chicken fillet - 500 Grams
• Egg - 1 Piece
• Butter - 50 Grams
• Milk - 100 milliliters
• Salt - to taste
• Ground black pepper - 2 pinches
• Ground paprika - 0.5 teaspoons
• Coriander - 0.5 teaspoons

Cut the meat into pieces and pass through a meat grinder or grinder. In the process, add a piece of butter and continue to mix the meat.

Add raw egg, paprika, ground black pepper, ground coriander, salt, milk. Mix thoroughly.

Lay cling film on the table, put two tablespoons of minced meat and roll the film like a candy.

Try to roll sausages tightly to remove air as much as possible, then the products will turn out to be even and beautiful. Tie the ends with thread.

Pour the sausages with cold water and bring to a boil, cook over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil until a beautiful crust. Serve hot with your favorite sauces!

Recipe 4: homemade turkey sausages in a film

The recipe for sausages at home is simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages that you only have to boil in boiling water.

• minced chicken or turkey - 600 g;
• chicken egg - 1 pc.;
• milk - 100 ml;
• onion - 1 onion;
• salt and pepper to taste

Onions are peeled and cut into large pieces, and then passed through a meat grinder along with minced chicken.

Then put the minced meat in a blender bowl, add milk, beat in an egg and beat.

Put in a bowl, salt, pepper and mix thoroughly.

We will spread the minced meat on a film with a special confectionery syringe or a tablespoon. Also for these purposes, you can use a regular milk bag, after cutting off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and spread our minced meat on it, evenly distributing it in the center.

Then carefully fold the film, forming a small sausage.

Carefully, but carefully, press the film against the minced meat, this will avoid the appearance of air bubbles. Of course, they will not spoil the taste of the finished product, but the appearance will suffer.

Then carefully compact the minced meat, pressing on it from different ends of the sausage. We twist the tip of the film, tie it with a cotton thread, tying it into several knots. We do the same with the other "tail". The result is a neat sausage.

If you do not plan to cook sausages immediately, put them in the freezer.

That's all wisdom! We cooked turkey sausages at home. Now it remains only to boil them in boiling water for 5-7 minutes, and then you can serve them with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take out the finished homemade sausages from the pan, carefully remove the shell, cutting off the “tail” of the film on one side.

Recipe 5: how to cook sausages in cling film

These sausages can be frozen for future use. You can add various seasonings, herbs, cheese to minced meat.

• Minced chicken - 400 gr.
• Semolina - 2 tbsp.
• Onion - 1 pc.
• Egg - 1 pc.
• Garlic - 3 tooth.
• Salt - ½ tsp

Put the minced meat in a bowl, add the egg and mix.

Add semolina, mix.

Peel the onion and finely chop.

Add onion, salt, minced garlic to minced meat and mix.

Spread the cling film, put 2 tbsp on its edge. prepared minced meat, shape sausages with wet hands.

Wrap the resulting sausage in cling film, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken fillet sausages (with photo)

• chicken fillet - 400 gr
• milk - 3.2% - 100 ml
• salt - to taste
• ground black pepper - to taste
• chicken egg - 1 pc.

Wash the chicken fillet well. We will remove the extra veins. Cut into small pieces.

Salt and add one raw egg. Grind with a blender (any other food processor).

Pepper the resulting mass to taste and add milk. While adding milk, mix well until smooth.

On a small piece of cling film lay out 1.5 tbsp. tablespoons of the mass and gradually wrap it in a sausage, compacting and releasing air.

We tie the edges into a knot, I did not tie it and wrapped it well. Mine don't fall apart when cooked.

Cook for 5-7 minutes in boiling water like regular sausages.

To make sausages look so cute and not boring, they need to be fried on both sides in butter. All! Children will be delighted!

Recipe 7: homemade beef sausages

• beef fillet - 1600;
• cream - 200 ml;
• butter - 100 gr;
• beets - 1 pc;
• salt - to taste;
• nutmeg - 0.25 tsp;
• dried dill - 2 tbsp;
• dried garlic - 1.5 tbsp;
• pork - 4 m;
• chicken eggs - 2 pcs

So, cooking homemade beef sausages in detail. We take a beef fillet. Take a good piece, there is no time for saving. Wash the meat well.

We cut the meat into pieces that will crawl into the meat grinder to scroll the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through a meat grinder 3 times. Yes, exactly 3, we don’t need less, we need a straight homogeneous sausage structure. If you make kupaty, then 1-2 times will do.

So the meat after the 1st scroll:

After 2nd:

After 3rd:

It is often written that homemade sausages end up gray, gray, or some unattractive brown. I solved this question very simply, with the help of beets. Natural dye that does not affect the taste in any way). So, my beets, clean.

We cut into sticks that are suitable for scrolling in a meat grinder.

We scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for minced sausage.

We make our dye. We fold ordinary gauze several times, put a couple of tablespoons of beetroot minced meat in it and squeeze the juice into the minced meat. I was a little embarrassed and squeezed out only the juice of half the beets, next time I will squeeze the whole one, for an even more intense color, because a decent part of the juice will come out when cooked into water.

Add eggs, nutmeg,

dried garlic,

heavy cream,

Take butter at room temperature

cut it into cubes, send it to minced meat.

Carefully knead the minced meat. He's ready! We send it for at least 12 hours in the refrigerator.

After 12 hours, we prepare the ingredients for the formation of sausages: a nozzle for sausages, casings, twine.

Let's prepare the guts. They come in a strong saline solution in a bag. We don’t take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But she took a look.

We put a container in the sink so that the intestines do not leak during washing. Pour some water into the container. Gently spread the end of the intestine with your fingers, it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, rinse the stomach with running water.

For tying sausages, we use cotton twine like this. But strong cotton threads are also suitable. We immediately cut off pieces of centimeters by 7, a few pieces.

We assemble the meat grinder, putting on a long sausage nozzle instead of a meat grinder mesh.

We take the minced meat out of the refrigerator, mix it well again. Here is such a structure.

Carefully, like a stocking, we put the casings on the sausage nozzle like this. Tie the end of the neck with twine.

We begin to pass the minced meat through a meat grinder. When you first scroll, there will be a lot of air bubbles, because initially the sausage cone was empty. Therefore, we make a trial of the first sausage, tamping the meat with your hand. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine. Now we have no air in the cone, the process will go faster.

Gently pass the minced meat through the meat grinder, holding the casing with your hand and adjusting the process of filling and lowering the casings from the nozzle. It is not necessary to make it very tightly so that the sausages do not burst during cooking.

When the shells are filled to the length of the palm, we twist them several times, as in the photo. And we twist the next sausage. I made batches of 3-4 pieces, so that it would be more convenient to cook a bunch, not cut off before cooking. After the formation of 3-4 pieces, she cut off the casings, repeating the steps that she indicated after the first trial sausage.

In the finished batch of twisting, I additionally tied it with twine, made a knot. If there are air bubbles, we pierce them with a regular needle, releasing air out. No minced meat will leak out during cooking because of this, and the casings, on the contrary, will fit more tightly to the minced meat.

Here are my sausages ready for cooking. I cook them for 3-4 pieces for children, adults are a little expensive and the process is slow). A kilogram of such sausages came out to me at about 750-800 rubles due to the expensive cost of beef. These sausages can be frozen and stored in the freezer.

Such sausages are cooked simply: we send sausages into boiling salted water, after boiling we cook for 30-40 minutes.

During the cooking process, the sausages will shrink in size. After cooking, remove the twine.

This is what the sausage looks like. Quite a decent color, the structure is homogeneous. Delicious natural sausages, the taste of boiled sausage was given to us by nutmeg and garlic powder.

Recipe 8: homemade pork sausages in the oven

• Lean pork - 1100 grams
• Pork fat - 600 Grams
• Salo - 600 Grams
• Mustard powder - 0.5 teaspoons
• Pork intestines - 1 Piece (1.5 meters)
• Ice water - 150 milliliters
• Sugar - 0.25 teaspoons
• Dry garlic - 0.25 teaspoons
• Dry nutmeg - 0.25 teaspoons
• Freshly ground white pepper - 0.25 teaspoons
• Salt nitrite - 15 grams
• Salt - 30 grams

Cut all meat and fat into small pieces. After that, put it in the refrigerator until slightly iced.

Now we will prepare the minced meat itself. Pass pork with bacon through a meat grinder. First, grind on the medium nozzle, and then on the pate lattice (fine).

Take out the combine and, in the processor with knives, scroll the minced meat. To do this, divide it into portions and add a little ice water.

Attach the sausage attachment to the meat grinder. Rinse the intestine and fill it with minced meat. It will turn out three segments of 50 centimeters. Then put the sausages in the refrigerator for 4 hours.

Take out the products, send them to the oven on the wire rack. Bake for an hour at a low temperature and another hour at 180 degrees. Ideally, if you have a temperature probe that needs to be installed in the sausage itself. It should be heated to 70 degrees.

After 2 hours, the products can be delivered. Put them in the refrigerator for a day, and then try!

Made from minced boiled meat. They are eaten only after undergoing preliminary heat treatment, and their appearance resembles shortened thick sausages. In today's post, you will find some simple

Lentil soup

This tasty first course will be a good option for a family dinner. It turns out quite fragrant, nutritious and healthy. To feed your household with lentil soup, you will need:

• 3 sausages.
• 200 grams of lentils.
• 3 potatoes.
• 2 cloves of garlic.
• Celery.
• 2 small onions.
• 2 medium carrots.
• 2 large spoons of tomato paste.
• 1.5-2 liters of filtered water.
• Salt, vegetable oil and fresh parsley.

This is one of the simplest sausage first courses. Its preparation should begin with frying. To do this, pre-chopped onions are sent to the pan and lightly browned. Then grated carrots and chopped celery are laid out there. Seven minutes later, the sautéed vegetables are loaded into a pot of boiling water, potatoes and lentils. All this is salted and boiled until all the ingredients are soft. Shortly before turning off the stove, pieces of fried sausages and tomato paste are added to the soup. The finished dish is sprinkled with chopped parsley and insisted under the lid.

cabbage pie

Fans of homemade baking will not disregard another interesting sausage dish. To prepare it you will need:

• 80 grams of buckwheat flour.
• 150 milliliters of kefir.
• 160 grams of wheat flour.
• Bulb.
• 40 grams of bran.
• 100 milliliters of tomato juice.
• 150 grams of sauerkraut.
• 3 sausages.
• 3 teaspoons of kitchen salt.
• 3 art. l. fine crystalline sugar.
• 2 large spoons of vegetable oil.
• Ground hot pepper.

In a deep bowl, combine kefir, bran, a tablespoon of granulated sugar, 1 tsp. table salt, vegetable oil and two types of flour. All mix well and leave to proof. After half an hour, the finished dough is placed in a heat-resistant form. Topped with a filling made from sausages fried with sauerkraut, tomato juice, hot pepper, sugar and salt residue. All this is sent for final heat treatment. This dish is prepared from sausages in an oven heated to 180 degrees for fifty minutes.

Potato salad

This interesting and moderately satisfying appetizer consists of almost nothing but vegetables. Therefore, it turns out not only tasty, but also very useful. To create it you will need:

• 2 large potatoes.
• 2 pork sausages.
• Medium beet.
• Red bulb.
• Small apple.

This sausage dish is whipped up not with purchased mayonnaise, but with a specially prepared sauce, which includes:

• 3 tablespoons of refined vegetable oil.
• A small pod of hot pepper.
• A tablespoon each of balsamic vinegar and coarse mustard.
• Salt (to taste).

You need to start cooking this dish from sausages with heat treatment of root crops. To do this, they are washed, poured with cool water and boiled until soft. Ready vegetables are cooled, peeled and cut into cubes. Then they are combined with apple slices, chopped onions and circles of boiled sausages. The salad is dressed with a sauce made from mustard, vegetable oil, balsamic vinegar, salt and hot pepper.

Borsch

For those who do not know what to cook for dinner, we can advise you to cook a budget first course of sausages. Borsch made in this way is no worse than the one that contains ordinary meat. To feed your family with this original first course, you will need:

• 6 sausages.
• 600 grams of beets and carrots.
• Parsley root.
• 5 bulbs.
• 5 teaspoons of flour.
• Celery root.
• 6 large spoons of tomato paste.
• 4 cloves of garlic.
• A teaspoon of vinegar diluted with water.
• 10 glasses of meat broth.
• A small piece of pork fat.
• Sour cream, salt, herbs, parsley and red pepper.

In a frying pan and fry onions, carrots, beets and roots on it. After a few minutes, tomato paste and flour are added to the vegetables. All mix well and simmer over low heat. Then the finished dressing is laid out in a saucepan filled with boiling broth. Vinegar, lavrushka, a pinch of red pepper and salt are also sent there. Shortly before readiness, crushed garlic and chopped sausages are loaded into a common dish. Hot borscht is poured into plates, seasoned with sour cream and sprinkled with herbs.

Macaroni baked with sausages and cheese

This tasty and high-calorie second course will surely appeal to connoisseurs of simple and satisfying food. It does not require additional side dishes and can replace a full lunch or dinner. To prepare a similar dish with sausages and pasta, you will need:

• 3 liters of pure water.
• 400 grams of pasta.
• 60 g feta.
• 250 grams of sausages.
• 100 g parmesan.
• 300 grams of mozzarella.
• 150 g of tomato paste.
• Large bulb.
• 400 grams of tomatoes.
• 2 cloves of garlic.
• Large spoonful of olive oil.
• Salt and aromatic spices (to taste).

Process description

In a frying pan greased with olive oil, spread the chopped onion and crushed garlic. All this is fried until soft. Then diced sausages and tomato paste are added to them. Literally after a couple of minutes, crushed tomatoes, salt and spices are poured into the total mass. All mix well and stew under the lid. After another five minutes, pasta is loaded into the pan, previously boiled until half cooked in three liters of salted water.

The resulting mixture is transferred to a heat-resistant bowl. Top it all with feta, parmesan, mozzarella and chopped herbs. At this stage, the future pasta casserole is put into the oven. Cook it at 180 degrees for half an hour. Serve it warm, pre-cut into portions. If desired, the casserole is poured with any spicy sauce.