How to fry chicken sausages. How to cook and properly fry chicken kupaty in a pan? Homemade chicken sausages

On the shelves of stores now there is an extensive assortment of various sausages, sausages, sausages and kupat, which can be purchased both in frozen and in fresh. These meat products can be in a natural or polyethylene casing, with or without spices, as well as smoked or raw. Many housewives know how to fry sausages, but in order for the appetizer to turn out to be truly tender, juicy and fragrant, you need to know some of the features of preparing such a product. In addition, you can make a homemade dish that will be more healthy, natural and very appetizing. After analyzing the different ways of baking sausages, you can choose the most suitable one, which will be not only convenient, but also fast.

in a frying pan

Most for home cooking the method using a frying pan is suitable, frying on such dishes is easy, and finished product has a nice surface finish.

You can bake products from various meats in this way. It turns out delicious if you fry Bavarian sausages in a pan, which are distinguished by their white color, natural casing and veal, lard and seasonings included in the composition. Snacks from such a dish are considered tasty, satisfying, and also free of harmful ingredients. It is recommended to boil Bavarian kupaty first for about ten minutes, and then fry over moderate heat for the same period of time.

In addition to the pan, you can immediately use a frying pan, into which a small amount of liquid is poured and kupaty is placed. After the water has completely evaporated, add vegetable oil to the dishes and cook until browned on all sides. This method is used in order to preserve the delicate surface film of sausages, which bursts easily. Also experienced housewives it is advised not to use a fork, as when piercing a snack, its natural film from the intestines is also easily torn.

How long to fry chicken sausages in a pan? Chicken meat cooks faster than other types, so it will take no more than ten minutes to cook delicious kupat. Pour one tablespoon of sunflower oil into a hot dish, add half a glass of water and place meat product by covering the pan with a lid. After five minutes of simmering over medium heat, turn the sausages over so you can fry them on the other side. A beautiful golden crust will indicate the readiness of the snack.

If there is no time for long baking, then there is an opportunity to reduce it. To do this, using a toothpick or a sharp needle, make several punctures in the outer shell of the sausages, after which they can immediately be baked in butter, remembering to turn over often.

Any meat kupaty should be thawed before cooking. It is better to place them in the refrigerator compartment, placing them on the bottom shelf, and then continue the process when room temperature for about half an hour more. So the product will not lose its palatability and useful properties. And for quick defrosting, it is enough to briefly lower the sausages into warm water, but it should be borne in mind that this method makes the product less juicy and saturated.

Grill

The traditional way of cooking kupat is grilling, not in a frying pan. Before baking, it is recommended to dip the product in boiling water for thirty seconds, and then grease it with fat or oil and fix it on the wire rack. Juicy sausages should be fried on smoldering coals for about half an hour, changing the sides of contact between the coals and the grate so that the crust on the shell can form evenly and the product can be completely boiled.

For cooking in nature, homemade pork kupats are perfect, which are quite simple to cook, having everything necessary products. And it is better to use them with fresh herbs, canned vegetables or fresh bread smeared with mustard. This option is especially suitable for those who live on a farm and are engaged in animal husbandry.

Tender sausages can be appetizingly fried in a grill pan. To begin with, meat products are boiled in boiling water for a couple of minutes, then they are taken out and dipped in paper towels. Then each "sausage" is greased with oil and placed on a hot frying pan. Bake the product for about four minutes on all sides, getting ruddy stripes.

Homemade

In order to cook homemade kupaty in a natural shell, you will need:

• 800 gr. pork;
• 200 gr. beef;
• 200 gr. fat;
• 3 m of natural intestines;
• 2 cloves of garlic;
• 3 onions;
• spices.

We twist the meat, lard, onion and garlic in a meat grinder. Add spices to the minced meat and mix well. We tighten the prepared intestines with a thread on one side, stuff it through the funnel with the resulting meat mixture and tie it again after twenty centimeters. Repeat the process until you run out of ingredients. After that, boil the sausages in boiling water for one minute and let them dry.

Advice! This product can be frozen and stored in the freezer or fried immediately.

To bake kupaty in the oven, heat it up to 180 degrees and place a baking sheet with meat products pre-oiled. We cook the dish for about ten minutes on one side, then turn it over and cook for about the same amount of time. Meat in a natural film should acquire a beautiful golden or red layer, depending on its composition.

Sausages are served hot various sauces or side dishes. You can cut the product into pieces or use it as a whole. Kupaty is usually cooked, including their own imagination and experimenting with the composition of spices, seasonings and even herbs. Such an appetizer is always tasty, satisfying and fragrant.

An important advantage meat sausages lies in the possibility of baking them not only at home, but also in nature. And minced meat for cooking can be used based on personal taste preferences, adding and changing its composition. By following the rules of roasting and using the advice of experts, you can get not only savory dish but also satisfaction from the culinary process itself.

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.

Grilled sausages: homemade recipe

One of the most simple recipes cooking delicious sausages. 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.

Grilled homemade sausages are prepared as follows:

1. First of all, pig intestines are soaked in cold water with the addition of vinegar and soda.
2. Minced meat is made from a pork neck and a beef shoulder in a meat grinder. Onions (2 pcs.), Pre-soaked in boiling water for 10 minutes, squeezed garlic (2 cloves), salt and pepper (1 teaspoon each), a sprig of thyme and a teaspoon of cognac are added to it.
3. Prepared intestines are filled with minced meat. In the process of filling, every 15 cm, the intestines are tied with a thread.
4. Ready sausages are pricked in four places with a toothpick and dipped for 20 seconds in boiling water. After this, the products can be fried on a grill or in a pan.

Nuremberg sausages in a pan

You don't have to go to Germany to try a traditional Nuremberg dish. Delicious and juicy grilled sausages are easy to make in your own kitchen, and then fry them in a regular frying pan.

Step by step cooking sausages is as follows:

1. Cooking process tasty snack It starts with chopping meat in a meat grinder. For Nuremberg sausages, you will need 150 g of beef shoulder and 850 g of pork neck.
2. Salted water (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) are added to the minced meat. .
3. 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).
4. 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.
5. Sausages are fried on both sides until golden brown.

In Germany, Nuremberg sausages are 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 a traditional breakfast of a native Bavaria. They are served with fresh pretzel sprinkled with salt, sweet mustard and light 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.

1. Pork shoulder (1 kg) is minced in a meat grinder through a grate with a hole diameter of 3-4 mm.
2. Ready minced meat is cooled in the freezer for 1 hour or to a temperature of -1 ° C inside.
3. A ready-made spice mix for white Munich sausages is added to the chilled minced meat. It usually includes dried parsley, black pepper, nutmeg, lemon peel, coriander.
4. Minced meat is transferred to a blender, and 100 ml of cold water are added. 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.
5. Using a special attachment for a meat grinder, minced meat is stuffed into pork intestines (approximately 2 m with a diameter of 32-34 mm). Then the sausages themselves are formed with a length of 12-15 cm and a weight of 80-90 g.
6. Ready sausages are lowered into hot water(75-80 °C) and warm up until the temperature inside the products reaches 70 °C.
7. 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.

A step-by-step recipe for how to cook sausages for grilling in the oven is to follow these steps:

1. The oven heats up to 225 degrees.
2. In a baking dish, the Crimean onion cut into 4 parts (3 pcs.) And the same number of large tomatoes are mixed. Add salt and pepper to taste, thyme, spices. The form with vegetables is sent to the oven for 15 minutes.
3. 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.
4. The finished dish is laid out on a plate and served with mustard.

Tender grilled turkey and chicken sausages

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.

How to cook homemade sausages in the microwave

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, prepared 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.

German sausages have become famous and popular thanks to the beer festivals that take place regularly in Germany. According to unverified data, there are about 1,500 recipes for German sausages. There are also no less variations of sausage fillings.

Today we will bring to life almost basic recipe German sausages, i.e. without a breathtaking amount of meat additives and complex manipulations in the process of cooking sausages.

German sausages - ingredients

1. thin pork intestines - 2 m (approximately)
2. pork - 300 g
3. beef - 300 g
4. egg - 1 pc.
5. onion - 1 pc (large)
6. white bread - 100 g
7. cumin - 1 teaspoon
8. lard - 50 g
9. sour cream - 1 tablespoon
10. milk - 100 ml
11. garlic - 4 cloves
12. parsley
13. nutmeg
14. ground black pepper
15. salt

Cut pork and beef into pieces and grind into minced meat. There is of course a subtlety in grinding through a meat grinder and a blender. Choose a method convenient for you.

Pieces white bread soak in warm milk (100 ml). The bread should be completely softened in milk. Such an addition to minced meat will make it softer. By the way, you can also add it to minced meat for cutlets.

Finely chop the onion and fry in lard until golden brown. Lard is a fat rendered from lard (most often lard is used).

Squeeze the garlic through the garlic press. Cumin we need to crush in a mortar.

Parsley and a little basil finely mode. It hasn't been cut in the photo yet!

Well, all the ingredients for the filling of sausages are ready and we start mixing the minced meat.

So we mix: ground meat, soaked bread, fried onions, squeezed garlic, crushed cumin, finely chopped greens, an egg.

Mix well and:

• salt
• pepper
• sprinkle with grated nutmeg.

Minced meat for sausages is ready.

The next stage in the preparation of sausages is the preparation of the intestines.

I bought the guts at the market. At home, they were additionally cleaned and washed.

For our sausages, we first need to tie the end of the intestine.

The device that will help us in filling is made of a plastic tube.

We fill the gut with minced meat.

Every 8-10 cm we tie up the intestine with a thread - sausages are obtained.

It is not necessary to stuff them tightly so that they do not burst later.

For the same purpose, before laying on a baking sheet, each sausage must be pierced with a needle in several places.

Before sending the sausages into the oven, they should be blanched for 10-15 minutes in hot water.

We boil the water and let it cool down to a temperature of 80-85 degrees.

Then lower the sausages there for 10-15 minutes.

For even frying, German sausages must be turned over 1 time.

Grease a baking sheet a little with lard and put our German sausages on it. We bake German sausages for 20 minutes at a temperature of 200 degrees.

So our German sausages prepared according to an unpretentious recipe are ready.

Homemade sausage for cooking, frying and barbecue.

I don’t know if you have such a sausage recipe or not, but I don’t have one. The recipe is completely simple. minimum work and natural homemade sausage for cooking, frying and barbecue on your table. This is delicious!

Ingredients:

Chilled pork (shoulder part) - 2 kg.
Pork casings (intestines) completely washed and ready for use - 2.5 m. Diameter 32 mm.
Onion - 1 large head
Garlic - 4-5 large cloves
2 egg whites(natural emulsifier to "bind" minced meat)
Coriander (ground) - 1 tablespoon with a slide
Black pepper (ground) - 1 tablespoon
Salt - 2 tablespoons with a slide
Ice water - 250 ml.

Cooking based on site materials: xaa.su/31Z

Turn the meat, onion and garlic in a meat grinder through a fine sieve, then add all the other ingredients and beat in a blender (gradually adding water) until a homogeneous paste-like mass obtained by the mass, using a special attachment for a meat grinder, fill the casings, forming sausages 20-22 long see Boil water in a bowl, remove from heat and put in ready-made sausages for 25-30 minutes under a closed lid. In no case do not boil, because. the gut may burst. After the specified time, they can be consumed. Additionally, you can fry in a pan until golden brown. You can also grill on the grill.

Chicken thigh sausage.

Every year, returning from Odessa in the summer, I present several new and very attractive recipes. This time chicken sausage and puree soup. But everything is in order. The sausage is made with the skin taken from the thighs.

And then turns into cling film and boil. I know that there are people who do not recognize the use of film. For them, there is an alternative, traditional option - the usual gut. In this case, the kobaska is baked in the oven, so:

Ingredients:

Legs - 1kg.

Bulb onion - 1 kg.

Semolina - 3 tablespoons.

Eggs - 3 pieces.

Salt, pepper - to taste.

In the mass of the listed ingredients, you can optionally add bell pepper, mushrooms, olives, olives and everything that your imagination tells you.

The legs should be large enough with the skin intact and without the joint, as in the photo.

It is not difficult to remove the skin, it is removed simply by hand, and the places with the film must be cut with a knife.

Remove the meat from the bone, peel the onion and twist in a meat grinder.

Add eggs, semolina and salt and pepper to minced meat, mix.

Stuff the skin with minced meat,

Connect the edges.

And carefully wrap it in cling film. When you are going to stuff, immediately put the skin on a film for convenience, I did not immediately realize this.

That's what I did.

Throw sausages into boiling water and cook for 1 hour. After getting them out of the pan, immediately remove the film, then it will be more difficult to do. To make the dish prettier, sprinkle the top of the curry, add a little mayonnaise and spread over the surface.

And you can do it like this

The most delicious homemade sausage

We make a dumpling with our own hands. The most delicious homemade sausage

Such a homemade, self-cooked sausage from chicken meat and with small slices of ham it is quite capable of becoming great alternative store product and is very suitable, for example, for feeding a child, or for the whole family, if there is no desire to drink a product with an unknown amount of preservatives and other additives.


Ingredients needed to make sausage: 400 grams chicken breast, 200 milliliters of cream, 150 grams of ham, two egg whites, one teaspoon of sweet red paprika and half a teaspoon of hot paprika, one teaspoon of salt, one clove of garlic, half a teaspoon of ground black pepper and the same amount of ground cumin.


All components, with the exception of ham, should be put in a blender and ground until completely smooth. Ham must be cut into cubes half a centimeter in size on each side, add them to the rest of the mass and mix thoroughly.
Put the resulting mass on a sheet of parchment, roll it up in the shape of a sausage and twist it very tightly, and in several layers, and pull it with twine or thread. Put the sausage in a suitably sized pot, cover completely with water and cook for 25 minutes. Cool the sausage on a wire rack and place in the refrigerator overnight.

published by Sergey Kuznetsov on the MIRTESEN website

Home cooked sausage

step by step photo cooking recipe

We will cook homemade boiled minced pork sausage. Depending on how you grind the bacon, it will look like "Doctor's" or "Amateur". For "Amateur" homemade sausage lard will need to be added in pieces. And also, you can take smoked bacon or brisket in this recipe. Pork - optional meat ingredient in the recipe, it can be substituted ground beef, chicken or turkey fillet. Such boiled sausage can be given to children if some spices are excluded from the recipe.

Ingredients:

• Pork - 1 kg,
• Salo (or meat layers from the brisket) - 300 gr.
• Onion - to taste (I have 3 medium onions),
• Garlic - 2 cloves,
• Raw egg - 1 pc.,
• Gelatin - 1 tbsp. l.,
• Black pepper - 0.5 tsp,
• Nutmeg - 1 tbsp.,
• Semolina - 1 tbsp.,
• Salt - 1 tbsp. l. (no top)
• Sunflower oil - 1 tbsp. l.

How to cook homemade boiled sausage in a baking bag:

Wash the meat thoroughly, cut off all the veins and films, cut into pieces. Using a blender, finely chop the pork for sausage with onion and garlic until creamy.
You can use a meat grinder, as well as add larger pieces of pork or chicken to the chopped minced meat, then you will get homemade ham sausage.
AT minced pork beat in the egg, mix.

Then add: gelatin, black pepper, nutmeg, semolina, sunflower oil and salt. Again, mix the sausage mass thoroughly so that all the spices are evenly distributed in the minced meat.

Today I do not use the Belobok ham mold, in which I usually like to cook pressed homemade sausage, but I take an ordinary baking bag (sleeve). I decided to try how you can cook homemade sausage without a special tool.

Put the minced meat for the sausage tightly in a bag, roll it up and tighten it with a rope (string) in several places (so that the sausage is pulled tight).

Boil homemade sausage after boiling for 2 hours over low heat (but so that it boils). A tightly tied bag for baking with minced meat must be placed in a saucepan so that the water covers it.

You can not follow the process of cooking sausages at the stove, but cook homemade boiled sausage in a slow cooker on the "Stew" or "soup" mode, the cooking time in a slow cooker is 2 hours.

The second way: cook the pork sausage in the evening on the specified mode for 1 hour, then the multicooker will switch to the heating mode until the morning. Pour boiling water over the sausage before cooking. In the morning, take homemade sausage in a baking bag out of the multicooker and cool.

After the cooking time is up, remove the bag of sausage from the water, cool for at least 5 hours in the refrigerator (or better overnight) and you can try!

Enjoy your meal!

You can cook homemade sausages different ways, not necessarily using guts - this is the most complex and painstaking option, requiring a lot of time. We will tell, first of all, about the options for making homemade sausages more simple ways. As for the methods of bringing to readiness, the options can also be different: boiling, frying in a pan, baking in the oven, frying on charcoal, etc.

Making sausage with your own hands has advantages in terms of the fact that you can make sausage exactly to your taste, with your favorite spices, desired fat content, etc.

Recipe for spicy homemade pork sausage

You will need: 125 g lean pork, 60 g potatoes, 15 g lemon, 2 g garlic, ½ egg yolk, a pinch each nutmeg, cinnamon, flour, pepper, salt.

How to cook homemade pork sausage. Boil the potatoes until cooked, twist together with pork and garlic in a meat grinder 2 times, pepper, season with cinnamon, nutmeg, salt, add the yolk and mix thoroughly. Form sausages from minced meat about 5 cm long and about 3 cm wide, breaded in flour and fry in a pan with oil. Serve sausages with lemon.

Homemade sausage can be eaten not only as a second course with a side dish, but also cut into pieces and put on sandwiches, just like store-bought.

From beef you can cook very tasty sausages with onions.

Recipe for Cherkasy beef sausages

You will need: 500 g of beef, 2 onions, 1.5 cups of sour cream tomato sauce, 2 tbsp. vegetable oil, pepper, salt.

How to cook beef sausages. Twist the meat through a meat grinder 2 times, salt and pepper. Fry the onion and add to the minced meat along with 1 tbsp. milk or water, mix thoroughly, form sausages 1.5 cm in diameter and 8-10 cm long, fry in a pan with oil, pour sauce and boil, serve with fried potatoes.

You can cook sausages from mixed minced meat.

Recipe for pork and beef sausages

You will need: 800 g of beef, 200 g of pork, 250 g of water / milk, 250 g of tomato sauce, 200 g of onion, 50 g of garlic and flour, pepper, salt.

How to cook sausages from beef and pork. Twist the meat in a meat grinder, pepper, salt, pour in water, add finely chopped onion, mix. Form sausages of the desired size, roll in flour, fry until cooked. When serving, sprinkle the sausages with finely chopped garlic and pour over with spicy tomato sauce.

If you still want to cook sausages traditional way- having filled pork intestines with minced meat, the preparation of minced meat will differ little from the methods described above, the difference will only be to prepare the intestines and then observe certain subtleties of preparing such a sausage:

• Before cooking, the intestines must be thoroughly washed inside and out;
• Do not stuff the intestines too tightly with minced meat, because. during the cooking process, such sausages can crack, and delicious meat juice will flow out;
• Before heat treatment, it is always necessary to prick the intestines with a needle in several places to avoid tearing the casing of sausages.

You can cook homemade sausage from any meat, including chicken.

Recipe for homemade chicken sausages

You will need: 1.5 kg chicken breast, 300 g fresh lard, 200 g of cream, 125 g of white wine, 50 g of vodka, 2 m of pork intestines, 2 onions, 5 cloves of garlic, a pinch of nutmeg, peppercorns, spices to taste, pork fat.

How to cook homemade chicken sausages. Twist the chicken with bacon and onions through a meat grinder, pass the garlic through the press, crush the pepper, season the minced meat with it, adding nutmeg. Beat the minced meat, lifting and throwing it on the table so that the mass becomes more magnificent. Pour cream, vodka and wine into minced meat, mix gently from bottom to top. Stuff the intestines with minced meat, bandaging them every 12 cm, prick with a needle. Next, the sausages can first be boiled for 5-7 minutes, then fried on both sides in a pan and, covered with a lid, bring to readiness over medium heat.

Pork intestines can be bought in the form already prepared for stuffing, or you can prepare it yourself: soak in cold water, then rinse the outside and inside, turning it inside out, and clean off everything superfluous.

How to make homemade sausage even tastier

• It is believed that you can make homemade sausage even more delicious without twisting the meat in a meat grinder, but chopping it finely with a knife;
• You can cook homemade sausages in the oven: wrap raw sausages with foil, put on a baking sheet and bake for 45 minutes, pouring oil or water into the mold, then remove the foil and brown the sausages for another 10-15 minutes;
• Use different combinations of products: so, to minced meat you can add nuts, prunes, cheese and other products to taste;
• To make the taste of sausages more saturated, after preparing the minced meat and seasoning it with spices, keep it in the refrigerator for several hours or a day - the meat will be saturated with the aroma of spices;
• You can cook homemade sausages on the grill or in;
• If the meat used for sausages is very lean, add lard or a piece of fatty pork to it - they need to be twisted together in a meat grinder or finely chopped with a knife;
• For a golden crust, if the sausage is baked in the oven, coat it with vegetable oil;
• To give the sausages a smoked flavor, you can add a little liquid smoke to the minced meat.

Well, the most important trick for delicious homemade sausages: first make one small sausage from a small amount of ingredients and try it by simply frying the minced meat cutlet until cooked - this will allow you to “correct” the ratio of ingredients and achieve optimal taste.

Everyone loves juicy and tasty sausages, but it is not always possible to fry them on a fire or barbecue. Our article will teach you how to fry kupaty in a pan so that it turns out no less tasty than if you cooked them in open fire Outdoors. All it takes is a little time and patience - and a wonderful dinner will be ready!

Is it possible to fry kupaty in a pan

Not all hostesses decide to fry kupaty, because these are quite dense sausages, and therefore you can’t just cook them like that - it takes a long time for the heat to reach the middle of kupaty. However, this does not mean that they cannot be fried.

Although most often such sausages are baked, fried on an open fire and coals. You can make them at home, just fry them in a pan.

It’s really impossible to just take and fry sausages - inside they will remain raw and unsuitable for eating.

How to fry kupaty in a pan

Usually these juicy sausages are cooked in two ways - in a frying pan or in a saucepan, and then fried in a pan. There is no fundamental difference - to whom it is more convenient. We will describe step by step both methods, and you can choose the one that will be more successful for you.

First way

1. We put a convenient saucepan on the fire, where our kupats will fit.
2. Pour enough water and turn on medium heat.
3. We wait for the liquid to boil, after which we dip the sausages into the water, piercing them in several places with a toothpick.
4. We boil kupaty on average for about a couple of minutes: 2-3 minutes for small sausages and 4-5 minutes for large ones.
5. Take the sausages out of the water.
6. We put a frying pan on the fire, pour a little vegetable oil into it and heat it up.
7. We spread the pre-boiled kupaty in oil and fry on both sides until cooked.

Second way

1. We put a frying pan on the stove, pour odorless vegetable oil into it and heat it properly.
2. We lower kupaty on a hot bottom and fry on both sides until a golden crust appears.
3. After that, pour a glass of purified hot water into the pan.
4. Stew the sausages until fully cooked, periodically turning them from one side to the other.
5. Large kupaty should be stewed under the lid, and before that, pierce them with a fork so that they boil better.

How long to fry kupaty in a pan

It takes no more than 15 minutes to cook kupats in a frying pan of medium size and thickness: about 5 minutes for pre-boiling the sausages in a saucepan and 10 for additional frying.

Small kupaty can be immediately fried in a pan, adding a little water to it at the end, as described above in the second cooking option. In this case, kupaty is prepared as follows: first, 5 minutes are fried on both sides, and then boiled in water in the same pan for no more than 10 minutes.

In some recipes, small kupaty are offered to be fried in vegetable oil in a pan - almost like deep-fried. In this case, it is not necessary to boil the sausages - they will be perfectly baked in boiling oil.

But this method is certainly not the most economical, because it will take a lot of oil for frying. But you can cook such sausages quite quickly - no more than 10 minutes.

How to fry kupaty in a pan: a recipe with vegetables

Ingredients

• - 1 PC. + -
• — 2 small root vegetables + -
• Kupaty - 3-4 pcs. + -
• - 1 clove + -
• Cider - 0.5 tbsp. + -
• Green onion - a few feathers + -
• — 1-2 pcs. + -
• chicken broth- 150 ml + -
• - taste + -
• - for frying + -
• - taste + -

How to cook fried kupaty at home

1. First, fry our kupaty in a pan. To do this, put the dish on a strong fire, pour enough vegetable oil, wait for it to boil and send the sausages pierced with a toothpick for 5-7 minutes to fry.
2. After the appearance of a beautiful golden crust, we shift the kupaty from the pan and put them on disposable paper towels.
3. In the meantime, we chop the onion for frying, peeling it from the husk and finely chopping it into a cube.
4. Fry the onion in oil in a pan for about 7-8 minutes, after which we squeeze the garlic into the frying, passing it through a press.
5. After a couple of minutes, we chop the carrots, having previously cleaned the root crop and washed it under running water. Cut the carrot into circles and add to the pan to the onion and garlic.
6. Fry the vegetables over low heat, stirring them with a spatula, for about 5 more minutes.
7. Now pour the fruit cider into the pan, put the kupaty back on the bottom, add the tomatoes and pour in the chicken broth.
8. On low heat, cook the dish for another 15 minutes, stirring a little.
9. We chop the washed greenfinch into ready-made kupaty, salt and pepper the treat to your taste.

We treat home and guests with hot sausages piping hot. This is an excellent dish for noisy feasts or a delicious dinner with the family.

How to cook kupaty in a pan: a recipe with sour cream

Ingredients

• Kupaty chicken - 3-4 pieces;
• Low-fat sour cream - 5 tablespoons;
• Purified water - 2 tablespoons;
• Allspice black pepper - 2 pinches;
• Sunflower oil - for frying;
• Salt - to taste;
• Dried herbs - to taste.

How to quickly fry kupaty with sour cream

1. We put a frying pan on the fire and first of all fry our chicken kupaty in a small amount of vegetable oil - 2-3 minutes on each side over high heat.
2. After that, we pierce the sausages in several places with a toothpick so that they are better fried.
3. We fill kupaty with sour cream and stir with a small amount of water, add spices, spices, salt and pepper to your taste.
4. We cover the pan with sausages with a lid and simmer the dish over low heat for about 10-12 minutes.

This appetizer is ideal for a side dish of potatoes and rice. You can eat kupaty and how independent dish, if you add separately sharp garlic Sause- it will turn out incredibly tasty and piquant.

Perhaps there is nothing difficult in learning how to fry kupaty in a pan. Although this dish is somewhat high-calorie, it is incredibly tasty and fragrant. It will be an excellent substitute for barbecue or shish kebab, if the cold broke out outside the window and you can’t get out into nature.

We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the right ingredients and casing?

We are already tired of the incoming endless questions "Where to get it?", "How to do it?", "How to fry it" from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary experts, and the Internet will help us -shop for sausages "I eat sausages".

Where to buy intestines for sausages?
- Where can I get intestines for homemade sausage?
- Where can I get the right heart?
- What caliber of shell do you need?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages so that they do not burst?
What recipes do you recommend?
- How to fill minced meat in a shell?

Summer is the time for barbecues, barbecues and sausages.
With kebabs, everything is already simple and clear, with a barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, without which you can’t do without it, is the intestinal membrane and nozzle.

To cook sausages we need:
Equipment: a meat grinder with a sausage attachment (zevka) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal casing, meat, salt, spices (spices).

The cooking process is not complicated, but many housewives and cooks do not prepare such delicious and traditional dishes precisely because of the absence of either the tarsus or intestinal membrane.

Where can I get the intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings just do not lie on the counter. Butchers do not sell guts - they buy ready-made half carcasses and simply butcher them. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and their trade, which is not easy, but simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them "under the counter". Trust me - these will be artisanal guts with mucosal remnants that will not be calibrated in size (diameter). What will bring - such and will bring. There is little pleasure for a true culinary specialist from such purchases.
If professional sausage butchers from factories read me, then they can grin, remembering that the factory where they work is full of guts. I agree with them! But the removal of guts from production is a banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings "I eat sausages", get acquainted with the assortment and place an order. The assortment allows you to purchase both guts and tarsals and spices, starter kits, and the necessary components that you do not have enough to please your household with delicious, traditional and natural food.

Which skin to choose?
The question is not simple. The choice of type and type of intestinal membrane is determined solely by the type of product that you want to receive. We will help you make the right choice!
For sausages such as "Hunting" or homemade sausages, lamb casings or an artificial protein shell in sleeves are suitable.
For sausages (kupat), pork casings of caliber are suitable, and for raw smoked or dry-cured products, beef casings.
For full-sized sausages, an artificial protein casing or natural beef or mutton bung is suitable.
I and Eat Sausages will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!

There is no time to twist sausages - buy ready-made ones with delivery to your home or country house (Moscow and Moscow Region).

PORK CASING
Pork intestines are considered to be the most popular and popular type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or homemade sausages and use it together with the product. This method is the most delicious.

Pork belly caliber 38/40
Classic natural casing for sausages (intestine), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this shell allow it to be eaten along with the product, fully conveying the taste of smoke and fragrant oil. Ideal option for pork sausages for a picnic in nature.

You can read more about the worm at the link. Examples of recipes using this sausage casing - pork belly 38/40: recipe 1 (Easy german recipe), recipe 2 (Turkey sausages), recipe 3 ( Liver paste), recipe 4 ("Ukrainian fried" sausage), recipe 5 (Chicken sausages "15 minutes"), recipe 6 (Belarusian homemade dried sausage), recipe 7 (Grilled pork sausages), recipe 8 (Grilled sausages with picnic cheese) .

Pork belly caliber 40/42
This casing (intestine) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of the casing.

You can read more about the worm at the link. Examples of recipes for sausages stuffed in this sausage casing - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).

Bladder pork caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying, do not forget to use nitrite salt.

BEEF SHELL
Beef casing (intestine) is the most durable type of natural casing. It is in them that home-made dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines, this natural casing allows you to smoke and fry homemade sausages. From time immemorial, beef bung has been considered an ideal casing for sausages such as ham, brawn, saltison (soltizon, zeldeson), and this natural casing is also considered a classic for boiled sausages (Doctor's, Amateur).

Beef casing caliber 38/40

You can read more about beef belly at the link. This shell (intestine) is optimal for dry-cured sausages, sujuk, oygos. The most durable shell of all natural. Maintains frying of sausages without preliminary blanching. An example of a sausage recipe prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).

Beef casing caliber 40/43
The most durable type of natural casing (intestine). Usually, sujuk, blood and semi-smoked sausages are stuffed into this caliber.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dried homemade sausage), recipe 2 (Dried "Chorizo").

bung beef
AT German cuisine saltison is stuffed into this shell, in Russian cuisine there is an analogue - gray, red brawn. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.

You can read more about beef bungee at the link. Here are examples of sausage recipes prepared using beef bungs: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also successful among professional technologists. Recipe 2 (Ham homemade marbled), recipe 3 (Ham beef, lean).

LAMB CASING
Lamb intestines or as butchers call them - lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. In lamb bung, smoked ones are excellent, boiled sausages, brawns and saltisons. Mince capacity of mutton bungs - from 1 to 2.5 kg in 1 piece.

Lamb casing caliber 24/26
The best casing (intestine) for thin sausages of the "Hunting" type. For frying in a pan, they are usually folded into beautiful spirals. You can read more about lamb belly at the link.
Attention! Please note that for stuffing this casing, you must use a thin nozzle for lamb casings (nozzle for meat grinder) with a diameter of 18 mm. Manually - without a forearm, it is very difficult to do this.

Examples of sausage recipes prepared using this sausage casing - lamb belly: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Spiral sausages Festive). Only thin minced meat is stuffed through this lantern (nozzle for lamb and sausage casing) - loosened on a grate 3-8 mm, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the lantern during stuffing, "grind" in a meat grinder and appearance will be non-standard.

Lamb bung caliber 70+
Great for chicken rolls, rolls from chopped shank, sausages from minced meat, dry-cured sausages such as sujuk, flat dried sausages, steppe kazy, rolls.

An example of sausage recipes prepared using lamb bung: recipe 1 (chopped pork ham), recipe 2 (royal sausages).

COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casings.
Collagen is a connective tissue protein. All sausage collagen casings are made from beef collagen obtained from split beef hides. Collagen casings are the closest to natural casings in terms of technological and organoleptic characteristics. Collagen is used to make any casing diameters - sausage (18-26 mm), sausage (28-34 mm), sausage (36-45 mm). These shells are divided into 2 types - straight and annular (they completely repeat the appearance of the casing). You can find sausage in a collagen casing of the "Belkozin" type in absolutely any store in a large assortment, which indicates the popularity of the casing.

Collagen casing for sausages
The casing is a seamless ring-shaped sleeve, produced from high-quality split leather of cattle. In fact, this perfect option for the production of sausages in the form of rings, half rings and loaves of arched shape. This type of casing is an analogue of natural circles and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.

Collagen casing for sausages

Sausage ring protein coat
This shell is an artificial analogue of a sheep's belly. For filling, they usually use a sausage nozzle.
Made from bovine collagen. Differs in thin walls, maximally repeating the annular shape of the natural shell.

POLYAMIDE SHELLS
Polyamide casing for sausages is made of impervious to gases and moisture, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.

CELLULOSE SHELL
Cellulose sausage casing is characterized by vapor and smoke permeability, it has been used in industry for more than 40 years.
We all remember examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor's and Amateur sausages).

Sausage cellulose casing

How about in a restaurant? What's going on in the restaurant?

We read further what fits under "does not apply":

It turns out that in a restaurant you can make any sausage-sausage without obeying the regatta. In other words. how the cook considered it necessary to add nitrite salt to the recipe - so he will put it in kupaty ??? Who controls it?