How much to cook thin sausages. How to cook frozen sausages

Sausages are as “convenient” a product to cook as they are loved by many. The lifesaver of any housewife - she spent 10 minutes, and the whole family was fed. With them you can go on a hike, on a trip, on a picnic. You can start your morning with them, making a delicious and hearty omelette, or serve for lunch with green peas, stewed cabbage or mashed potatoes. Pan-fried or grilled, they go well with ketchup, mustard or other spicy sauce, as well as with a salad of vegetables and fresh bread. What's not a great dinner?!

How to determine the quality of sausages

Kids love this semi-finished product. And moms know well that a child can refuse a 3-course dinner, but never a sausage in a dough! High-quality sausage contains the protein of real meat. True, according to GOST it should be at least 50%, and according to TU - only 10%. The "rest" is emulsion, flour, starch, additives. Therefore, when choosing sausages, rely on the following characteristics:

• Elasticity (there should be no dents on the sausage when pressed with fingers, and it should not be “loose” to the touch);
• Mark on the package "made according to GOST". If in classic composition added additional ingredient- cheese, mushrooms, unusual seasoning, then they automatically turn from GOST ones into Tush ones;
• Greyish pink or soft pink color(with the exception of Weisswurst - white-gray sausages);
• Casing - preference should be given to natural or cellophane (polyamide casing is cheap, so the composition of such a sausage remains a big question).

If, when boiling the purchased sausages, the broth turned pink, then we can say with confidence that the manufacturers overdid it with the dye. Pets have been and remain the best "barometer" of product quality. If you have a cat or a dog in your house, offer the animal a piece of sausage. A fluffy pet will be happy to treat itself to a quality product, but will refuse a "fake" in which dyes, additives are mixed and there is no meat.

You can try another "sophisticated" way to check the quality of a sausage - drop iodine on it. If it's meaty, it won't turn blue. And if there is a lot of starch in the pseudo-sausage, then ... Well, you already guessed what it will become! In soy products, dairy or hunting products, the color can vary from pale pink to reddish brown.

5 cooking secrets

Well, now let's move from words to deeds - we will cook them! This process is easy, even a bachelor or teenager can handle it. If not for two "buts"! First, sausages are made in a natural, cellophane or polyamide casing. The last two are inedible, so the wrapper must be removed before cooking. Remember that cellophane natural material, and polyamide is a synthetic substance, and it releases harmful compounds during heat treatment.

The second "but" is a way to boil sausages, if you are going to use them in boiled form. There are several secrets, knowing which, you will get a tasty and juicy dish.

• Water temperature
• Cooking time
• Cook without salt and spices
• Do not remove the casing unless it is natural (made from animal intestines)
• Recipe number 1 - steamed sausages

Now let's go through each category in more detail.

1. Some people cook sausages by putting them in boiling water, others believe that they need to start cooking in cold water. Everything would be fine, but during the second, longer boiling, the sausage is too “long” in the water - it gets soaked, digested. Here it is important to take into account the technology for making sausages - the casing stuffed with minced meat passes heat treatment. So why cook for a long time what is already essentially cooked ?!
2. After the water boils, the sausages are placed in the water. You need to cook them for no more than 3 minutes, if it concerns cooking on the stove. With longer boiling, they can burst and lose their appetizing appearance. After turning off the water, you need to get them out and put them on plates, but do not keep them in the broth.
3. Salt, spices, seasonings should not be added to the water - these ingredients are already present in the composition of sausages.
4. Sausages in a natural casing are eaten whole. The cellophane and polyamide casing is carefully cut at one end and then removed before throwing the products into boiling water.
5. Steamed sausages are tastier than those cooked in the classic way. Take a saucepan, pour water into it, and put a grate on top so that it does not come into contact with the liquid. A colander or metal sieve is suitable as a grate. Naturally, if you have a double boiler, then cook in it. You need to achieve the effect of a water bath. Place the sausages on the grill and cover the top of the pan tightly with a lid. When the water boils, you need to wait another 5 minutes for the sausages to “lie down” in a couple. It remains to remove them from the water and serve.

Sausages in a slow cooker

Is there a multicooker in the house? Great. Sausages cooked in a slow cooker will not fall apart, will not lose their shape. In addition, this kitchen unit allows you to keep food cooked in its bowl hot for a long time. It is not worth smearing sausages with sauces and seasonings, but it is necessary to remove the unnatural casing.

1 way. Pour water into the multicooker bowl and place a steaming basket on top. Put sausages on it. Close the multicooker with a lid and set the “Steam cooking” mode on the display. Cooking time 15-20 minutes.

2 way. Put the prepared sausages on the bottom of the multicooker bowl. Pour in water so that it more than covers the products, slam the lid and set the “Steam cooking” mode. After 15 minutes, the dish will be ready. And although you can keep food hot in a slow cooker for quite some time, but not sausages. Ideally, they should be swollen and look appetizing, but not overcooked.

When the timer of the kitchen miracle works, all you have to do is open the lid, take out the sausages, arrange them on plates with a side dish already prepared in advance and serve. Do not forget about sauces: mustard, mayonnaise, ketchups or those that you cook according to own recipe. Bon appetit!

Everyone knows that it takes several minutes to cook sausages in boiling water, but not everyone knows exactly how long it takes. It is easy to answer this question. In fact, this product is immediately ready for use, but after cooking it becomes tastier and juicier. It is also worth noting that more modern manufacturers sausage products are not distinguished by conscientiousness. Therefore, the cooking process not only improves the taste of sausages, but also makes them safer to eat.

How long do you need to cook sausages?

Boil sausages in boiling water for 5 minutes.

Cooking time does not depend on the type of sausages. They can be Bavarian, Viennese, dairy, chicken or others. It also does not matter in which casing the sausage product is: natural or cellophane. In any case, you need to cook sausages after boiling for no more than 5 minutes.

On a note! In fact, any sausages are allowed for cooking in the shell. But cellophane under the influence high temperatures tend to burst. To prevent this from happening, it is recommended to first pierce it in several places, and only then cook the product. Another option is to remove the casing before cooking the sausages.

Boil the most fresh sausages high grade can be within 2 minutes after boiling water. Cooking time is shortened by quality product completely safe to eat even raw. And two minutes is enough to warm up the sausages, make them more juicy.

How to cook sausages?

The method of cooking sausages is so simple that even children can handle it. To properly prepare them, you need to do the following:

1. prepare not large saucepan, pour water into it and place on fire.
2. If desired, peel the sausages from the shell. Post sausages in water. It should completely cover the sausages. Some put sausages in cold water, others are waiting for it to boil. In fact, there is no fundamental difference.
3. After boiling, reduce the heat, cook sausages in boiling water for 5 minutes.
4. After the specified time, drain the water and transfer the sausages to a plate.

On a note! When cooking sausages, they need to boil for about 7 minutes, since they are larger than sausages.

In addition to boiling in water, there are other ways to cook sausages. One of them involves the use of a microwave. The process of cooking sausages in it is carried out at high power for 3 minutes. In addition, you can cook sausages in a slow cooker.

How long to cook frozen sausages?

Today, frozen sausages are on sale. With the help of freezing, sellers try to extend the shelf life of the product. The principle of cooking frozen sausages does not differ from the preparation of chilled products. However, it will take a little more time to prepare them.

Frozen sausages should be cooked for about 8 minutes.

Before starting the cooking process, you need to place the frozen sausages in a saucepan with cold water for about 30 minutes. It is not necessary that they are completely thawed, a slight defrosting is enough. Then you need to pierce the casing of sausages in several places with a knife in order to avoid deformation during the preparation of the product. Put the pot on the fire and bring the water to a boil. Boil sausages after boiling for at least 8 minutes. If they boil for less time, they may turn out tasteless. When 8 minutes have passed, drain the water, peel the sausages from the shell and put them on a plate.

Video: how long to cook sausages in boiling water?

Today, sausages are considered a popular product that housewives often use when there is no time to cook a full dinner or breakfast. Indeed, to cook sausages, it will take a minimum of time and effort. In addition, many people like sausages - both children and adults. They are successfully combined with pasta, mashed potatoes, vegetables, and can also be used as a separate dish. The main thing is to choose a quality and fresh product.

To properly cook sausages and enjoy them excellent taste you should check out the following videos.

In our fast-paced age, when many people are in a hurry to take their place in the sun, working hard and making a career, the food industry offers us various convenience foods in abundance. Sausages are one of those products. They have become a real lifesaver for our hostesses. Homemade cutlets and casseroles can be left for the weekend, and on weekdays, when there is little free time, you can cook delicious, tender and fragrant sausages for the whole family. But few people know how to cook sausages correctly, and not only the taste of these products, but also their benefits and safety depend on this.

The initial stage - remove the film

So, how to cook sausages? In order to prepare these semi-finished products, you need to do the following: before sending them to a pot of water in which they will be cooked, you need to remove the plastic film from them. Of course, there are people who choose not to. They remove the film when the sausages are cooked. But it is worth considering that cellophane releases harmful compounds during the cooking process, and we do not need them at all. If the sausages are in a natural casing, then, of course, it is not necessary to remove it. It is enough just to wash the semi-finished products in running water. Prepare as usual.

Now you need to pierce each sausage in several places. You need to do this so that they do not burst during the cooking process. Agree that bursting semi-finished products are an unappetizing sight.

Cooking water

How to cook sausages correctly? First we prepare water for them. Someone first boils it in a saucepan, and only then puts sausages there, and someone puts semi-finished products in a bowl, pours cold water and puts it on fire. You can do this and that, but the first method is preferable, since in this case there is a minimum loss useful substances contained in these products. After boiling, you do not need to cook sausages for 20 minutes. In order for them to be ready, 2-3 minutes are enough. There is no need to add salt to the water, as these semi-finished products already contain enough salt and spices. After the specified time, drain the water, serve sausages on the table hot. You can serve them as a side dish and boiled potatoes, and stewed cabbage, and pasta. The perfect addition there will be sauce: sour cream, cheese, tomato, mayonnaise, adjika or mustard.

We cook sausages in the microwave or double boiler

But what if you cook sausages, for example, in a microwave or double boiler? There is nothing easier! Microwave Recipe: Set a bowl of water and sausages for 3 minutes at the highest power level, and that's it! Just make sure that the liquid completely covers the sausages. Recipe for a double boiler: put sausages, naturally, peeled from the film, in a bowl and put in a double boiler for 10 minutes. Cooked in this way, they turn out to be unusually tasty and juicy.

Conclusion

In this article, we talked about how to cook sausages. As it turns out, even this simple task can cause difficulties for some people. Cook sausages correctly, enjoy their delicate taste!

Sausages are an easy-to-cook and versatile semi-finished meat product. You do not know how to cook sausages so that they turn out to be appetizing and juicy? Prepare them in minutes and treat the kids or serve them on the table as an addition to mashed potatoes, vermicelli or any porridge.

How to cook sausages - general principles of cooking

Before boiling sausages, consider the following rules:

• Remove before boiling semi-finished meat artificial film. Do not remove the natural shell, remove before eating.
• Choose a pot that is the right size for the sausages. Pour water into it so that the sausages are completely covered with liquid. Do not take too large a pan if you have a lot of people who want to try the dish. Sausages should lie not tightly, but not very loosely in boiling water.
• After cooking, immediately remove the sausages from the pan. If you leave in hot water- they will boil over and this will have a bad effect on palatability Oh. It is not necessary to rinse under cold water. But the artificial film will be removed faster if the sausages are held a little in cold water.
• Do not salt the cooking water. Do not add oil or spices.
• Do not specifically defrost sausages before cooking.

How to cook sausages on the stove

1. Pour water into a saucepan and place on the stove.
2. Boil water at maximum heat.
3. Place sausages in boiling water. The liquid covers them completely.
4. Bring the water with sausages to a boil and turn on the fire.
5. Cook semi-finished products for no more than five minutes, otherwise they will burst and lose their appetizing and attractive appearance. Before cooking, you can pierce the artificial film with a fork in several places.
6. Remove the sausages carefully from the pan with a fork or tongs so as not to damage their delicate structure. After cooling, peel the film and serve.

How to cook sausages in a slow cooker

Sausages cooked in a slow cooker are ideal for hot dogs. Remove the film from them before cooking. Your next steps are:

• pour into container kitchen appliance water;
• put sausages in water;
• turn on the "Baking" or "Stew" function. Time - 4-5 minutes;
• after the appliance has finished working, take out the sausages and use them for making hot dogs.

How to cook sausages - an interesting recipe "Funny Jellyfish"

Prepare foods:

• 0.5 kg spaghetti;
• Bay leaf;
• 1 kg of chicken or cream sausages;
• 70 g butter.

Cooking process.

1. Remove the casing from the sausages. Cut each sausage across into two or three pieces.
2. Break the spaghetti into pieces 10 centimeters long.
3. Stick the spaghetti into the cross sections of the cut sausages on both sides. You will get funny "hedgehogs".
4. Boil the mind and put the bay leaf in boiling water. Salt to taste and place the "hedgehogs" in boiling water. You can add your favorite spices.
5. After the secondary boil, cook each sausage for 8-10 minutes, during which spaghetti will cook.
6. Drain the water and put the "hedgehogs" on a plate. Top with melted butter and feed the household.

Sausages will not lose their taste with any method of boiling. You can quickly prepare juicy sausages at home and at work. If you want to keep them hot for a long time - pour oil in a saucepan, put in the oven, heated to 80 degrees and hold there until all the household members gather at the table for dinner.

Modern life is so dynamic that a person, imprisoned in the grip of burning deadlines and multitasking, often does not have time to stand at the stove. This is where modern miracle helpers come to his aid: microwaves, multicookers, double boilers, mixers and blenders. And in addition to them, semi-finished products, promising tasty and healthy dinner. Sausages are among them.

Sausages are thin boiled sausages in a natural or artificial casing, which include finely chopped meat and cream. This product owes its origin to Johann Laner. At one time, he moved from Frankfurt to Vienna, which is probably why these two cities still dispute the right to the homeland of sausages. So, sausages appeared in the 19th century and immediately became the property of the German national cuisine. And those sausages that we are used to are the result of the work of Anastas Mikoyan in 1936.

What are sausages

On the counter of a modern store there are now a lot of sausages of the different kind. Russian production knows classic and Russian sausages. The classic ones include: Frankfurt, Vienna, Munich. Among the Russian ones the most popular are: doctoral, creamy, dairy, amateur, veal, Bavarian, with cheese, children's. This product May be different sizes and colors. But if the color is an indicator of the composition and quality of the product, then the time and method of preparing the sausage depends on the size of the product.

Sausage casings

Also, these sausages differ in the type of casing in which they are packed. In the common people, it is also called "skin". "Skin" can be natural and artificial, and the storage time of the product and the technology of its preparation depend on its type.

natural casings

The natural type of packaging includes intestinal casings, they are used extremely rarely, because. the shelf life of products in such packaging is only five days. Intestines are not convenient for production - they can tear, they need to be prepared in a special way, they themselves are not stored for a long time and, moreover, their diameter is uneven. Most often in such a shell you can find white Munich or Alpine sausages. Sometimes individual poultry farms also produce poultry sausages in a natural casing.

Artificial casings made from natural materials

It is also common to call natural packaging products in a protein casing, but in fact it is an artificially made casing from a high-grade raw material obtained from the middle layer of cattle hides, i.e. natural. It can be both edible and unsuitable for food, depending on the thickness and production technology. Products are stored in such a shell for five days. However, it is more convenient for production than natural shell. In such packages you can find Viennese, Bavarian, veal sausages.
Also, sausages are produced in cellulose packaging. This casing is made on the basis of natural cellulose material. Its use reduces the price of the product, moreover, it has a good level of permeability and can be used in the production of smoked sausages. But the shelf life in these "skins" is only 2-3 days. In this package you can find any Russian sausages.

Artificial casings

And the last type of packaging is a polyamide, completely artificial shell. It protects products very well from external influences and extends the shelf life. Products in such packaging can be stored for 15-60 days. The material is completely safe in contact with the product. In this package you can find any Russian sausages.

Products without casings
IN Lately stores sell sausages made using a technology that makes it possible to produce products without a casing. They are sold in vacuum plastic packaging. Stored in a closed pack from 8 to 12 days. In this form, milk, doctor's, children's and cream sausages can be produced.

How to choose sausages

In order not to miscalculate when choosing sausages, you should know a few rules for choosing sausage products of this type:

Sausages must be pale pink in color (this does not apply to veal, hunting, amateur, Munich and Alpine). Pale pink color - an indicator of freshness (drying, the product darkens) and the absence of dye.

Smooth skin. If the product is wrinkled, it means that it is not fresh and dried up. There may be protrusions on products in intestinal and protein packaging due to the properties of the packaging material.

The product should be resilient and easy to restore shape after pressing with a finger.

On a fresh product there should be no smudges and stains. If they are, then the products are either of poor quality or stale.

Pay attention to the packaging - it should not contain liquid.

Sausages are now produced in accordance with GOST and TU. It is better to give preference to products manufactured in accordance with GOST, because. institutes and experts worked on its creation, fulfilling the state order. TU is approved at the production site and may include products that affect the quality and taste of the product. So, for example, not beef and pork, but minced chicken can be used.

Pay attention to the composition: in the first place there will be the product, which in percentage most.

How to prepare sausages for cooking

Often, before immersing sausages in boiling water, the question arises: is it necessary to remove the casing from the sausage? Now that we understand which packaging is truly natural and which is artificial, we can answer this question. Natural intestinal packaging, of course, can not be removed. A protein shell artificially recreated from natural product, also do not remove. On other issues, opinions may differ.
Some people believe that it is necessary to remove the “skin” from artificially packaged sausages, if only because the product is saturated during cooking. harmful substances from the shell. In fact, the material designed for Food Industry, does not impregnate products with harmful substances, as we said above. For some reason, consumers can safely cook meat in a film, vegetables in culinary sleeve or even poached eggs in cling film, but as soon as it comes to sausages, this kind of casing immediately becomes harmful.
Cellulose packaging can not be removed. It is easy to pierce and remove the finished sausage product after boiling. In addition, some sausages when cooked without a casing are bent and lose their appearance. But before cooking, it is better to pierce the “skin” so that there is no excess pressure inside the package and the sausage does not burst.
But the polyamide packaging is best removed - piercing it and separating it from the sausage after heat treatment will be a difficult task.

How to cook sausages on the stove

Cooking sausages on the stove in large numbers water, laying them in already boiling water. You can fill the product with cold water, but then more useful substances will be boiled out of them. It is not necessary to add salt to the water, it is enough in the product itself, especially in the summer. After the water boils again, the time is set (5-10 minutes), after which the sausages can be served on the table.

How to cook sausages in the microwave

Sausages in the microwave are prepared in two ways: in water and without water.
For cooking in water, we first prepare the product - we clean it from the shell and pierce it with a needle in several places. Can be cut around the edges. IN transparent saucepan For microwave oven lay out the product and fill it hot water. Cover the container with a lid. Set the power to high and cook for three minutes.
In order to cook a sausage without water, it must be peeled and pierced or cut at the ends. This is done so that the product does not crack. Sausages should be cooked for two minutes at a power of 400 kW. It would be nice to add a little water to make the products juicy.
Keep in mind that not every dish is suitable for the microwave.

How to boil sausages in a slow cooker

Products are peeled, if necessary, and filled with hot water so that it covers it completely. Close the lid of the device and select the "steam" mode. Cook 5 min. With the same parameters, you can use the "stew / soup" mode.

How to steam sausages

Of course, it is most useful to steam sausages, especially if they are in a natural “skin”.

We prepare the product - we clean it from the shell, if necessary, pierce it in several places and put it on a bowl greased with oil. Pour water into the steamer and install the bowl. Turn on the steamer and cook for 10 minutes.

How to cook frozen sausages

Sometimes, in order to extend the shelf life, the hostesses freeze this product. To cook such a product, it is not necessary to defrost it first. Sausages are poured with cold water and brought to a boil. Then the time is set to 10 minutes. After cooking, the packaging is removed, because. it can be difficult to remove from a frozen product.

Interesting ways to cook sausages

Finnish sauce with sausages

• Sausages 300 grams
• Bulb 1 pc.
• Garlic 1 clove
• Cream 15% 150 ml.
• Thick tomato sauce 3 tbsp
• Flour 1 tbsp
• Vegetable oil for frying
• Salt, pepper to taste

Clean sausages from packaging and cut into slices. Chop onion and garlic as finely as possible. In a heated frying pan, with the addition vegetable oil Saute onion and garlic until caramelized.

Then put the sausages in the pan and lightly fry them. The next step is to add flour and mix. Add tomato sauce, stir again and heat through. Pour in the cream and, stirring constantly, so that all the ingredients of the sauce, except for the sausages, dissolve, bring to a thickening. Season to taste.

You can serve this dish with any kind of pasta, rice, potatoes or buckwheat.

Sausages in bechamel sauce with mushrooms

• Sausages 300 grams
• Champignons 150 grams
• Onion bulb 1 pc.
• Flour 1 tbsp
• Butter 50 grams
• Milk 1 tbsp.
• Salt, pepper to taste

Cut mushrooms into slices, onions into small cubes, sausages into slices. Boil champignons and sausages in a saucepan with a small amount water.

Melt half the butter in a frying pan and fry the onion until caramelized.
Cook bechamel in a deep frying pan. To do this, melt the remaining butter and fry the flour in it. Add milk, starting with 1 tbsp, doubling the amount each time. Warm up until thick.
When the bechamel thickens, combine all the other ingredients with it and bring it back to a density, stirring constantly.
You can serve the sauce with rice, potatoes, buckwheat or any kind of pasta.

Pasta boiled with sausages

If you want to save time, you can boil sausages and pasta together right in one pan (their cooking time is the same - 5-10 minutes). And if you have Small child, then you can serve spaghetti with a sausage product in an original way: in the form of hedgehogs, hairy sausages or octopuses.

To prepare hairy sausages(don't let the name fool you: they look very nice :)), you need to pierce the sausage with spaghetti sticks across or along, but so that the spaghetti protrudes beyond the product on only one side.

For octopuses: cut half of the sausage into eight pieces lengthwise and pierce with spaghetti sticks, the remaining whole part, also lengthwise.