How long to fry chicken sausages in the oven. Homemade sausage in the oven
To prepare sausages baked in spicy sauce, you will need:
fresh pork sausage - 1 pc.
red onion - 1 pc.
wine vinegar - 1 tsp
salt - a pinch
fresh ground pepper - to taste
water - 1/4 tbsp.
tomato sauce satsebeli - 2 tbsp.
mustard - 2 tsp
vegetable oil - 1 tbsp. l.
greens - to taste
red basil - to taste
How to cook sausages baked in spicy sauce:
1. To begin with, I want to tell you that chicken sausages can also be taken, it is also better to buy chilled rather than frozen ones. And best of all, if you cook homemade sausages.
2. First of all, you need to pickle the onion. Peel the onion and cut into rings or if large, then half rings. 
3. Put the onion in a bowl and pour cold water so that the whole onion is immersed in water, salt and pepper to taste, add vinegar. Leave to marinate for 15-20 minutes. 
4. Now you need to prepare the sauce. For the sauce, it is not necessary to take satsebeli, you can take any other sauce to your taste, but to be with spices in the composition. Pour vegetable oil into a bowl, add satsebeli sauce and mustard. 
5. Mix well so that the sauce is homogeneous so that all the ingredients are combined. 
6. Put the sausage into a ring shape. Drain the marinade from the pickled onion. Put the whole onion in the middle of the sausage ring. Grease the entire sausage with the sauce, put sprigs of red basil on top. I usually use red basil florets, but if there aren't any, then sprigs can be added. 
7. Preheat the oven to a temperature of 220 degrees. Put the form with the sausage in the oven, on the middle level, I bake with the convention, bake for at least 30 minutes, I bake until golden brown. 
Calories: Not specified
Cooking time: Not indicated
Traditional festive table necessarily includes appetizers and sandwiches. And be sure - meat dishes. Someone cooks boiled pork, someone roasts, and I always make homemade sausages for the holiday. For some reason, it seems to everyone that this is a very complex and time-consuming process that requires special skills and abilities. I hasten to assure you of the opposite: of course, there are some nuances, but in general, cooking is not at all troublesome. The most important - good recipe and your desire to cook for home and guests tasty dish.
Homemade pork sausages baked in the oven - recipe of the day.
Ingredients:
- 1 kg of pork pulp;
- 1.2 - 1.3 m of pork intestines;
- 3-4 cloves of garlic;
- 1 tablespoon of salt - a little incomplete;
- 1 coffee spoon of ground black pepper;
- 1 coffee spoon of ground bay leaf;
- 60-80 ml of cold boiled water.
How to cook with a photo step by step
First, prepare the meat - thoroughly rinse it with cold water, dry it.
If you have meat on the bone, cut it off the bone (you can make an excellent broth from it in parallel). Finely chop the meat - into cubes of about 0.6 - 1 cm.
Put the chopped meat in a bowl, add salt, pepper, Bay leaf and garlic, passed through a press.
Gradually, a couple of times, add water and mix thoroughly.
Water is needed to give sausages more juiciness. When kneading, the water immediately absorbs into the meat.
Sometimes water can take a little more - 100-120 ml. You determine the exact amount yourself, focusing on the consistency of the meat. Of course, you do not need to strive for the meat to "float" in the water, but it should not be dry either. Let's put it this way: wet meat is ideal for sausages.
Now you can form sausages. It is best to use a meat grinder with a special nozzle (they are included with meat grinders).
I pre-soak the intestines for 40-60 minutes in water: although they are sold already cleaned, I still do not risk using them right away. Then we take out the intestine and remove the excess liquid - fold the intestine 2-3 times, grab it tightly with your hand and draw it along the intestine, removing the liquid. If this is not done, when filling the intestines, excess liquid will interfere with your accurate work.
Then we put it on - we pull the intestine onto the protruding part of the nozzle. The remaining free end should be no longer than 30-35 cm. In this case, the sausages are easier to stuff.
We put the minced meat in the funnel of the meat grinder and turn it on. Sausage mince gradually fills the intestine. You just have to tighten it a little, compacting it.
When sausages are about 15 cm long, leave about 2.5 - 3 cm of empty intestine and continue stuffing. So we act until the minced meat and intestines run out.
So that the sausages do not burst during frying, we prick them with a needle every 4-5 cm.
Now we tie sausages with cotton threads. First, we release the air that has got inside a little - we simply pull the sausages from the ends with our hands. But it is impossible to stuff sausages very tightly - the intestine may burst. If it bursts now - it doesn’t matter, you can fix it by bandaging it and turning one sausage into 2 small ones. But if it bursts during frying, there’s nothing you can do to help. Either the sausage will fall apart completely, or the juice will flow out and it will become dry. Gradually tightly, securely tie all the ends of the sausages.
Stuffed sausages are placed in a saucepan, covered with a lid and kept in the cold for 5-6 hours.
Such sausages can be fried on the grill, but in the oven they turn out to be very tasty. We spread the sausages in a baking dish, pre-greased a small amount vegetable oil. We also grease the sausages on top with vegetable oil - then they will brown properly.
We send the baking dish to the oven, heated to 200-220 degrees, for 40-50 minutes. This time will be enough for the sausages to be fully cooked.
These sausages are good both hot and cold.
And what delicious sausages are obtained - you will lick your fingers!
Tips & Tricks:
Be sure to buy the intestines well prepared - cleaned and washed. Usually these are the ones that are sold in supermarkets, but I can’t say anything with complete certainty about the guts that are offered in the markets.
Pork pulp is selected from the shoulder, back or neck. In principle, any part of the carcass will do, only without veins. Meat from the head and lower leg should not be taken - it is tough (and, therefore, the sausage will be tough). 
Pork should be moderately fatty. If you cook sausage from lean meat, it will turn out dry, and if it is too fatty, then it will already be sausages from lard, not meat.
If you don't have ground bay leaves, make your own. To do this, first dry the bay leaf thoroughly (on a battery - in winter, in the sun - in summer) and grind it in a coffee grinder. You can, of course, knead the well-dried leaves with your hands and roll them with a rolling pin, but then small pieces will remain that will prevent you from enjoying the sausage.
As I already wrote, you can cook such sausages on the grill. In this case, I advise you not to cut them, then it will be possible to fry them as a whole, because it will be more convenient to turn over the sausages. 
Such sausages can be prepared in advance: they are perfectly stored in freezer.
Author - Natalia Tishchenko
Semi-finished products sometimes help even the most experienced housewives, which do not always have free time to stand at the stove for a long time, making lunch or dinner. Today we will tell you how to cook sausages for frying in the oven.
Sausage recipe for roasting in the oven
Ingredients:
- red dry wine- 185 ml;
- raw sausages- 6-7 pieces;
- onion - 225 g;
- vegetable oil;
- - 45 ml;
- spices.
Cooking
Lubricate the pan with vegetable oil, heat it up, lay out the sausages and fry them for several minutes. We clean the onion and cut into thin half rings. Next, brown them lightly in olive oil in another pan. Pour dry red wine into the mold, spread the onion and sprinkle it with spices to taste.
We spread the fried homemade sausages on top and send the dish to the oven for about 35 minutes.
Sausages for frying in the oven with potatoes
Ingredients:
- young potatoes - 315 g;
- - 3 pcs.;
- natural yogurt- 135 ml;
- spices;
- cheese - 85 g.
Cooking
For cooking fried sausages, first of all, we light the oven and leave it to warm up to a temperature of 185 degrees. We wash the potatoes, peel and cut into large slices. Then spread in a mold and sprinkle with spices to taste. Distribute homemade sausages on top, pierce them with a needle and pour over yogurt. We tighten the dish with foil and put in the oven for 40 minutes. After that, remove the foil, generously sprinkle the dish with grated cheese and bake again until it melts.
Sausages for frying in the oven with vegetables
Ingredients:
Cooking
We process the onion and carrot, finely chop and brown on vegetable oil until ruddy. We clean the eggplant and pepper, coarsely chop, and chop the tomatoes into slices. Peel the potatoes, chop them into strips and fry them separately in vegetable oil. Now we shift all the vegetables into a baking dish, sprinkle with spices to taste, sprinkle with oil and mix. We make several punctures in the sausages and spread them between the vegetables. We send the dish to the oven heated to 190 degrees and bake for 35 minutes.
Juicy, tender, incredibly tasty grilled sausages - just the mention of them wakes up a strong appetite. And it is not necessary to run to the nearest store and wait for good weather to fry them. Thanks to the recipes collected in our article, delicious grilled sausages can be prepared right at home. You can fry them directly in a pan, bake them in the oven and even in the microwave, and they will turn out to be no less tasty and juicy than on a fire.
10 secrets of making homemade sausages:
Secret #1
For homemade sausages, choose only high-quality minced meat. It is best to chop it at home yourself. Take beef and pork pulp (60% / 40% ratio). For minced meat, you can take a tenderloin, neck or shoulder blade. Try not to take stringy cuts. It will take a lot of time to clean them, besides, the minced meat will be rough.
Secret #2
During the production of grilled German sausages, crushed ice is added to the minced meat. It is said that this is necessary to cool the minced meat so that it stays fresh for as long as possible. It is also noticed that this simple culinary technique makes it more juicy and airy.
Our advice: before you cook minced meat, cool the meat in the refrigerator. Sometimes it is even advised to cool some parts of the meat grinder.
Secret #3
Prepare minced meat for sausages from fresh, not frozen meat. It is easy to determine it: such meat has a bright red color (if beef) and a dry, non-sticky surface.
Secret #4
Ready guts can be bought at the market. As a rule, they are sold peeled and washed. We recommend to play it safe and re-wash them at home. Even better - soak them in cold water for 1-1.5 hours. You can add a little vinegar to the water.
For the future, take note: the best casing is pork intestines. The lamb skin is very thin and is more suitable for sausages that you will boil rather than grill.
If you are using artificial casings, choose collagen ones. They are prepared from protein raw materials, so they can be eaten. Collagen shells do not require such careful preparation as natural ones. Just soak them in salted cold water for a few minutes.
Secret #5
If you want to make homemade beef sausages, buy beef tallow separately. Without it, the sausages will come out very dry.
Secret #6
To make minced meat juicier, cream or fried onions added to minced meat will help. Sometimes in Ground beef add thick tomato juice.
Secret #7
If you are cooking homemade sausages from beef liver fry them until fully prepared so that when cut, pink juice does not flow out of them.
Secret #8
For grilled sausages, use only freshly ground seasonings. They retain their flavor longer, which makes the sausages more spicy. The most common seasonings and spices for minced meat are black ground pepper, paprika, red pepper, nutmeg, white pepper(for rabbit, chicken or turkey meat). You can add fresh herbs and sun-dried tomatoes. For example, finely chopped cilantro goes well with minced lamb.
Secret #9
Try not to fill the shells too tightly with minced meat, otherwise they may burst during heat treatment. The same can happen if the shell is not pierced in several places with a toothpick before frying.
Secret #10
Before grilling homemade sausages, dip them for 5-7 minutes in hot water. Then dry and spread on a hot surface. If you are cooking at home in a pan, add some beef fat instead of vegetable oil.
Lightly cooked sausages can be stored in the refrigerator as a semi-finished product. But it is undesirable to freeze them.
Onion marmalade for sausages
Onion should be cut into half rings and fried for butter until soft. Separately, mix honey, cognac or wine, balsamic vinegar(a couple of drops), a few sprigs of thyme, salt and pepper. Mix all the ingredients and pour the resulting mixture fried onion. Simmer over low heat until soft and caramelized (about 20-30 minutes). Ready marmalade onions should be light brown in color.
Grilled sausages: homemade recipe
One of the most simple recipes cooking delicious sausages for grill. Even those who do not have a meat grinder with a special nozzle can make them. It will be enough to take the cut edge plastic bottle and pull the shell over the neck, which subsequently needs to be carefully filled with minced meat.
First of all, pig intestines are soaked in cold water with the addition of vinegar and soda.
Minced meat is made from a pork neck and a beef shoulder in a meat grinder. It is added onion(2 pcs.), pre-soaked in boiling water for 10 minutes, garlic squeezed through a press (2 cloves), salt and pepper (1 teaspoon each), thyme sprig and a teaspoon of cognac.
Prepared intestines are filled with minced meat. In the process of filling, every 15 cm, the intestines are tied with a thread.
Ready sausages in four places they are pricked with a toothpick and lowered for 20 seconds into boiling water. After this, the products can be fried on a grill or in a pan.
Nuremberg sausages in a pan
Traditional Nuremberg dish in Germany. Delicious and juicy grilled sausages are easy to make in your own kitchen, and then fry them in a regular frying pan.
Cooking process tasty snack It starts with chopping meat in a meat grinder. For our recipe for Nuremberg sausages, you will need 150 g of beef shoulder and 850 g of pork neck.
IN minced meat salted water is added (4 teaspoons of salt per 100 ml of water), black pepper (½ teaspoon), lemon juice (2 tablespoons) and spices to taste ( ground ginger, nutmeg, cardamom, coriander).
A special nozzle is installed on the meat grinder, on which lamb intestines are pulled (diameter 22-24 mm). Gradually they are stuffed with meat, and small thin sausages are formed (20-25 g each, 9 cm long).
Ready sausages are heated in hot water (70 ° C) for 10-15 minutes. After that, they need to be dried and put on a grill pan greased with vegetable oil.
Sausages are fried on both sides until golden brown.
In Germany Nuremberg sausages traditionally served with sauerkraut And potato salad 6-10 pieces at a time and are eaten almost instantly.
Munich sausages in broth
Munich sausages are traditional breakfast a native of Bavaria. They are served with fresh pretzel sprinkled with salt, sweet mustard and bright unfiltered beer no later than 12 noon. Traditionally, white sausages are served with broth, where they were boiled, or rather warmed up to a certain temperature. Thanks to this, they remain incredibly juicy inside.
Munich sausages can be cooked at home. However, to make them juicy, it is necessary to control the temperature of the minced meat and inside the sausages themselves, and for this you need a thermometer with a metal probe.
Pork shoulder (1 kg) is minced in a meat grinder through a grate with a hole diameter of 3-4 mm.
Ready minced meat is cooled in the freezer for 1 hour or to a temperature of -1 ° C inside.
Added to chilled beef ready mix spices for whites Munich sausages. It usually includes dried parsley, black pepper, nutmeg, lemon peel, coriander.
Minced meat is transferred to a blender, and 100 ml are added cold water. After that, the entire mass is crushed until the temperature inside the minced meat reaches 10 ° C. It is important to strictly observe this condition. Otherwise, the sausages will turn out dry.
Using a special attachment for a meat grinder, the minced meat is stuffed into pork intestines (approximately 2 m in diameter, 32-34 mm). Then the sausages themselves are formed with a length of 12-15 cm and a weight of 80-90 g.
Ready sausages are dipped into hot water (75-80 °C) and heated until the temperature inside the products reaches 70 °C.
Sausages are served hot, straight from the broth.
Grilled sausages in the oven
At any convenient time, without adjusting to the vagaries of nature, you can cook sausages in the oven. The products themselves are prepared at home from pork, turkey, chicken and any other minced meat, which is used to fill the cleaned intestines.
The oven heats up to 225 degrees.
In a baking dish, the Crimean onion cut into 4 parts (3 pcs.) Is mixed and the same amount large tomatoes. Add salt and pepper to taste, thyme, spices. The form with vegetables is sent to the oven for 15 minutes.
The temperature regime drops to 175 degrees. Grilled sausages are laid out on top of the baked vegetables (pre-pierce with a fork), after which the form is again sent to the oven for 30 minutes.
The finished dish is laid out on a plate and served with mustard.
Tender grilled sausages from turkey and chicken
To prepare tender and juicy turkey and chicken sausages, you will need almost the same ingredients as in previous recipes. The technology of stuffing the shell with meat is also not much different from the traditional recipe.
To start, turkey and chicken fillets (300 g each) are chopped into pieces with a knife. Then salt (1 teaspoon), pepper, finely chopped garlic (1 clove), rosemary and other spices are added to the minced meat to taste. Using a meat grinder or a funnel with a wide neck, the cleaned intestine is stuffed with prepared minced meat. Ready-made sausages are fried in any way or boiled directly in the pan for 10 minutes.
Delicious grilled sausages can be cooked not only on the grill, pan or oven, but also in the microwave. To do this, you need a special grill-grill with high legs. In many modern models, it is already included in the microwave package. If this is not the case, then the grille can be purchased separately.
Prepared sausages for the grill, cooked according to one of the recipes presented above, are laid out on the grate, after which the microwave door closes and the “Grill” mode is set. Cooking time is 10 minutes. In order not to stain the microwave, it is necessary to substitute a plate from below under the grate.
KUPATY: RECIPES AND COOKING TIPS
Germany is not in vain called the country of sausages. More than one and a half thousand items of similar products are produced there. Thuringian, Frankfurt and Nuremberg sausages are especially popular among the local population. German sausage, whose name and taste are known far beyond the borders of Germany, can be not only bought in a store, but also made at home.
Cooking features
The basis for the production of this snack is meat. Moreover, in most cases, a mixture of beef and pork is used for such purposes. Sometimes a little fat is added to the minced meat, due to which german sausages become fatter.
Spices are another integral part of this dish. In Germany they love spicy snacks, so a lot of seasonings are added to minced meat. To make the meat more tender, add milk or cream to it.
As a casing, peeled beef or pork intestines are usually used. They are stuffed with minced meat and tied tightly with threads. To fry German sausages (the grill may simply not be at the right time), you can use conventional oven, heated to two hundred degrees, or a thick-bottomed cast iron pan.
Classic variant
Using the technology described below, you can relatively quickly prepare savory snack. It pairs equally well with beer and vegetable salads. Therefore, it is often taken with them to a picnic. In order for your family to appreciate the hearty and fragrant German sausages you made, the recipe of which involves the use of a certain set of ingredients, you need to go to the store in advance.
You will need: one and a half kilograms of veal pulp; a large onion; half a kilo of pork fat.
as a spice in this case salt will be used fresh herbs, nutmeg and ground black pepper. Also, make sure you have pork intestines or casings handy at the right time.
Well-washed, dried and freed from the veins, the meat is cut into small pieces. Then it is scrolled twice through a meat grinder along with pork fat and onions. Thanks to this, the minced meat, from which German sausages will subsequently be prepared, will turn out to be more tender. Chopped herbs, salt and spices are added to the resulting mass. All mix well until uniform consistency. A nozzle for making sausages is attached to the meat grinder, a thirty-centimeter piece of peeled meat is attached to it with a thread. pig intestine, fill it with minced meat and tie the second end.
Before serving, the resulting blanks are subjected to heat treatment. Optionally, they are boiled, stewed, baked in the oven or fried in a pan or on the grill.
Cream variant
Sausages made by this recipe, will become great addition To family dinner or dinner. They go well with almost any side dishes and sauces.
Required: 1 kg of pork pulp; 1 onion large; 250 gr. beef tenderloin; 80 ml cream. salt, parsley, black and white pepper. All these spices will give unique taste and aroma.
This recipe excludes the use of a meat grinder. Pre-washed meat is cut very small pieces and combined with chopped onions. Salt, spices and parsley are added to the resulting mass. All this is covered cling film and placed in the refrigerator.
After 2 hours, cream is added to the bowl with meat. Mix everything well and return it to the refrigerator. An hour later, the intestines are stuffed with minced meat, not forgetting to bandage every fifteen centimeters. After that, the sausages are kept in the refrigerator for a couple of hours, and then subjected to heat treatment and served on the table.
Heat treatment options
Very often, these sausages are cooked on the grill. This is done at a low temperature, after waiting for the coal to burn completely. The grate on which the semi-finished products are laid is greased in advance, otherwise it may stick to it. natural casing. Before placing the sausages on the grate, they are dipped in boiling water for a few seconds.
An equally popular way of preparing such dishes is frying in a pan. To better hold dishes desired temperature, it must be cast iron and have a thick bottom. Before sending the sausages into hot oil, it is advisable to make several punctures in them with a regular toothpick. Fry semi-finished products on moderate heat, periodically turning them over. Cooking time largely depends on the size of the products.
Also, sausages can be baked in the oven, heated to two hundred degrees. Semi-finished products are placed on a baking sheet, greased vegetable oil or wrapped in foil. In the latter case, ten minutes before they are ready, they are opened and periodically poured with melted fat.
Cooking time: 1 hour 30 minutes
As an alternative to hot, I want to offer you a very good recipe for homemade sausages with pork and chicken. Juicy, with golden brown… This is an incredibly tasty dish for the whole family.
Preparation description:
This is a fairly simple option on how to cook sausages for frying in the oven, with a minimum of ingredients and spices. But if you wish, you can always supplement this recipe to taste with rights or herbs, for example. There is no doubt about the quality of these sausages! It's always delicious and natural. I highly recommend checking out the recipe.
Ingredients:
- Pork - 1.5 Kilograms (you can beef + a little fat)
- Chicken - 1 Kilogram
- Bulb - 1 Piece
- Garlic - 4-6 Cloves
- Mustard beans - 2 tbsp. spoons
- Salt - 1 to taste
- Pepper - 1 to taste
- Guts - 1 to taste
Servings: 8-10
How to cook sausages for roasting in the oven
1. First of all, cleanse the intestines. Put them in cold, slightly salted water for half an hour, and then rinse thoroughly under running water.
2. Wash and dry the pork and chicken. Pass through a meat grinder. Throw in the onion and garlic. Add salt and pepper to the minced meat to taste, as well as mustard grains. Mix everything properly.
3. When preparing homemade sausages, you can’t do without a special nozzle on a meat grinder (or a food processor, for example). Gently put on the gut.
4. And fill it with minced meat.
5. These are the sausages you get. You can determine their size as you wish.
6. Put them on a baking sheet covered with parchment and greased with a little oil. Make a few punctures with a needle or toothpick so that the sausages do not burst. Send to a preheated oven and bake at 200 degrees for about half an hour (the time depends on the size of the sausages and the desired crust).
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