Pork sausages for frying recipe. How to fry meat sausages in a pan or on a grill

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 kupats, because these are quite dense sausages, and therefore you can’t cook them just like that - it takes a long time for the heat to reach the middle of kupats. 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 we 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.

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 easiest recipes for making 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 dipped into hot water (75-80 °C) and heated 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.

Step by step recipe How to cook sausages for grilling in the oven consists in following 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.

A real delicacy can be homemade sausages made from various kinds meat. Initially, this dish was invented in order to extend the shelf life of meat during long campaigns of warriors, later it became a real work of culinary art. AT different countries sausages are prepared according to their own recipes, with the addition of various spices and parts of meat carcasses. They are baked in the oven, on the grill, fried, boiled, put under pressure, smoked. Cooking sausages at home is not a difficult task at all, and in return you get a dish that will become a real decoration of the festive and everyday table.

Pork sausages in the gut are prepared by almost all people in the villages for the New Year and Christmas holidays. it a traditional dish among the Slavic peoples, it is mentioned in many poems and fairy tales.

The dish is prepared from the following ingredients:

• boneless pork belly(can be replaced with a non-greasy neck) - 2.5 kg;
• rock salt - 35-40 g;
• ground black pepper - 1.5 tsp;
• red hot peppers- 0.5 tsp (taste);
• garlic - a couple of cloves;
• crushed dry basil - 2 tsp;
• pork small intestines - 4 m.

Pork breast is cleaned of fat and film, finely chopped with a knife. Spices, salt, garlic passed through a press are added to it. To make the meat more juicy, you need to add a little clean liquid to it. The resulting minced meat is recommended to be placed in the refrigerator for about 6-8 hours.

The washed intestines should be put in a container and poured with warm water and vinegar (very little acid is added). Elastic natural films are then washed, checked for damage and soaked in water with the addition of salt for 60 minutes.

When all the products are ready, you can start filling the intestines with minced meat. For this, a meat grinder with a special nozzle or any other suitable device is used. raw sausage after that it is laid out in a container, filled with water and boiled for about 35 minutes. After it is fried, or baked in the oven.

It is important in the process of final preparation to ensure that the shell does not burst, otherwise the product will turn out dry.

beef recipe

Beef is the source useful substances essential for adults and children. Sausages with beef meat will turn out juicy if you add a little pork meat and lard.

In order to make beef sausages for frying, you should stock up:

• beef - about 4 kg;
• pork - about 800 g;
• salt - to taste;
• salted bacon - 350 g;
• garlic - 4-5 cloves;
• pepper and other spices.

The meat must be washed, cleaned of the film and make sure there is no cartilage in it. Pork and beef are chopped with a knife so that the pieces of the main product are about 0.6 cm thick, and pork - 3-4 mm. Minced meat is seasoned with spices and salt.

The heart, prepared in advance, is filled with minced meat (one end must be tied with a thread). It is not necessary to stuff the natural casing very tightly, taking into account the fact that it will shrink during processing.

It is important to ensure that there is no air inside it, otherwise, when heated, the shell will burst and the juice will flow out.

When the shell is filled with meat, you can tie its other end with threads and put it in the pan. To give the appearance of sausages, it is recommended to intercept the shell with threads in several places. Fry the sausages over medium heat, frying on both sides until golden brown.

Homemade chicken sausages

Cook homemade sausages in the gut from minced chicken easy peasy. Tender and juicy, they will become good addition for the second course. Such a dish is an excellent alternative to store-bought products, the quality of which is sometimes very doubtful. There are several options for preparing chicken sausages - with gelatin, in natural and artificial casings, with the addition of mushrooms and other products.

One of the most popular is the recipe for cooking dishes in the oven, from:

• chicken meat - 1.5 kg;
• intestines - 1.5 m;
• salt, pepper;
• mustard;
• soy sauce;
• granulated sugar;
• ground paprika;
• spices;
• Georgian sauce.

Chicken meat should be washed and cut into small cubes. After you need to put it in a deep container and sprinkle with spices. All this must be set aside for pickling for 12-20 hours.

The washed and cleaned intestines should be checked for integrity, then stuffed and tied with thread ends.

If air gets into the shell, you need to carefully pierce it in this place with a needle or toothpick.

The product should be baked on a baking sheet in the oven for about 35 minutes, preheating the oven to 200 degrees. Keep ready-made sausages in the refrigerator can be about 7-10 days, in the freezer up to 3 weeks.

Recipe without guts in foil

chicken sausages or pork (several types of meat can be combined) are easy to cook without using a natural casing, which can be quite difficult to find in stores.

For this you need to stock up:

• pork meat - 1.5 kg;
• chicken fillet - 1 kg;
• garlic - a few cloves;
• hot, fragrant and white pepper;
• nutmeg - 8 g;
• salt - 45 g;
• sugar - 0.5 tsp

Prepared pieces of pork meat must be passed through a meat grinder using a special nozzle with large holes. The chicken is cut with a knife into small cubes. Everything is mixed in a container with spices until smooth and set aside for infusion (from 1 hour to a day).

On the table, cut and lay the foil (fold several square sheets on top of each other). Spread out in foil meat stuffing, wrap, forming sausages. Bake in the oven on the wire rack for 120 minutes at 45 degrees, after 100 minutes at 65 degrees and 10 minutes at 100 degrees. Serve to the table, slightly cooled, with sauce and other dishes.

Homemade chopped sausages

Minced meat in sausage significantly increases the quality of the product and its value, if we are talking about a factory product. All gourmets note that such a dish has a richer meat taste, in contrast to what is prepared on the basis of fine minced meat.

To prepare the dish, stock up:

• pork pulp - 500 g;
• garlic - 1 clove;
• onions (you can do without it);
• mustard;
• salt, black ground pepper;
• fresh fat - 200 g;
• vegetable and animal fat;
• pork intestines - 120 cm.

Rinse the meat with lard under running water, then chop them with a knife so that the pieces of pork are slightly larger than the lard. Spices and minced garlic and onions are added to the prepared meat base. Everything is mixed, infused and then used to fill the intestines.

Finished goods it is recommended to boil in salted liquid for about 20 minutes. Then put the sausages on a greased baking sheet and bake in the oven at a temperature of 190 degrees for about 18 minutes (until a golden crust appears).

From pork and beef

Boiled pork and beef sausage can be cooked in the oven or slow cooker.

The dish is prepared from:

• pork - minced meat and minced meat 1 kg;
• beef - 1 kg;
• water - 120 ml;
• salt.

If desired, a little honey is added to the minced meat, lemon juice, dry mustard and other spices. The meat must be passed through a meat grinder, put in a blender, add water and grind everything until smooth. Put the meat base in a container, add salt and seasonings.

The prepared shell (natural or artificial) should be filled with minced meat using a syringe. Finished products must be put in a saucepan, pour hot water and cook for 25 minutes. You can bake them in a slow cooker or oven.

Raw smoked sausages at home

Raw smoked sausages are the pride of the Germans and an expensive, but such a favorite delicacy of the Slavs. They can be consumed as a separate product or used to prepare other dishes - sandwiches, pizza, etc. Meal is prepared from the best varieties meat, with the addition of special spices and spices.

To prepare a gourmet dish, stock up on:

• veal - 1 kg;
• lean pork - 1 kg;
• lard- 500 g;
• salt - 100 g;
• granulated sugar - 0.5 tsp;
• ground allspice and black pepper - ½ tsp each;
• ascorbic acid - 10 g;
• potato starch - 3 tablespoons;
• cognac - 50 ml.

Pieces of meat are washed, cleaned and cut with a knife into large cubes, each of which is rubbed with salt and then folded into a deep container. When the meat is salted (this will take at least 2 days), it must be passed through a meat grinder with a large nozzle. Salo is cut into pieces, mixed with meat and spices. After they are added right amount starch, cognac, everything is kneaded until smooth and laid out in a sausage casing.

The resulting dishes are wrapped with twine and hung in a special room for several days. After the semi-finished products are prepared in a cold smoked smokehouse for 2 days. When the product is ready, it must ripen in a cold room for 10 days. The shelf life of the correct cooked product at home is up to 120 days.

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. Having analyzed different ways 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 to the dishes vegetable oil 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 into a hot bowl. sunflower oil, 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 taken into account that this method makes the product less juicy and rich.

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 immediately fried.

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 of meat sausages is 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.

Their aroma awakens the appetite, and piquant taste and juiciness will not leave anyone indifferent! When cooked on fire, they seem to caramelize, and in some places acquire a golden, slightly crunchy crust. This time in the article you will find simple recipes delicious sausages for frying and more.

Kupaty from 2 types of meat

A simple recipe for making kupats for a picnic. The dish is based on pork, beef and chicken ventricles. For spiciness, cook with wine.

• Pork with fat - 1.5 kg
• Beef - 1 kg
• Wine light - 100 ml
• Salo - 200 gr
• chicken ventricles- 300 gr (optional)
• Nutmeg- 0.5 tsp
• Black pepper - 0.5 tsp
• Salt - 1 tsp
• Garlic - 3 cloves

Cooking:

1. Chop the meat and chop with a meat grinder with a large grill along with chopped garlic, peeled and chopped ventricles and chopped lard. You can skip several times for a more uniform texture.
2. Combine spices and mix with minced meat, then with wine.
3. If necessary, rinse and clean the intestines by running the blunt side of the knife over them, and then rinsing again with hot water.
4. Stuff the intestines with the resulting minced pork and beef, twisting regularly and send to the refrigerator for 1 hour.
5. Pre-boiled kupaty for a couple of minutes in meat broth(if desired), fry.

beef snail

Pretty simple recipe for homemade beef sausages. Good after baking in the oven and for roasting on the grill.

• Beef with fat - 1.5 kg of beef
• Onion - 3 pieces medium
• Milk or cream - 3 tbsp
• Salt - 0.5 tsp
• Other spices - to taste
• guts
• Small piece of lard at room temperature

How to cook:

1. Wash the meat thoroughly and cut into pieces.
2. Peel, chop and chop the onion along with the beef.
3. Mix everything thoroughly, add spices, mix again.
4. Add cream, mix and leave the minced meat in the refrigerator to brew for 2-3 hours.
5. We stuff the intestines with minced meat, regularly twist or form into a snail at regular intervals.
6. Cooking on a grill grate, greased olive oil. We also pre-lubricate the snail with lard.

Homemade pork sausages on beer for frying

In minced meat for homemade sausages for juiciness and more rich taste milk or cream is often added. We offer a recipe using beer.

• Pork - 3 kg
• Bacon - 70-80 gr
• Onion - 2 pieces small
• Garlic - 3-4 cloves
• Cumin - 1 tsp
• Light beer - 4-5 tablespoons
• Salt - 1 tsp
• Ground black pepper - to taste

How to cook pork sausages:

1. Rinse and chop the pork, chop the bacon and chop the onion. Pass the garlic through a press.
2. Scroll all these ingredients through a meat grinder with large holes. Forming into a common lump, beat off in a plate, as when cooking cutlets.
3. Mix with salt, pepper, other spices and beer.
4. Tightly stuff the intestines with minced meat, twist periodically.
5. Let soak in the refrigerator for several hours. Cut into sausages and cook on fire.

Sausages in marinade

A beautiful glossy surface, as if caramelized, is obtained by frying wieners and sausages in sauce.

For “marinade” for 8 pcs

• Soy sauce - 3 tbsp
• Dijon mustard - 1 tbsp
• Black pepper - a pinch
• Garlic - 2-3 small cloves
• Orange juice- 2 tsp
• Curry - on the tip of a knife
• Zira - on the tip of a knife

Cooking:

1. Mix all spices thoroughly.
2. In a separate bowl, stir in the mustard. soy sauce followed by orange juice.
3. Add spices to the mixture and mix thoroughly.
4. We leave the sausages (in a natural casing) in the marinade for 15-20 minutes.
5. Then fry, turning regularly so that they are not only fried on each side, but also notches are obtained.
6. At the same time, each time do not forget to smear the sauce with a brush.

Classic Sausage Sauce Recipe

Any sausages or sausages cooked on fire are much tastier when fried in sauce.

For 10 pieces:

• Olive oil - 1.5 tbsp
• tomato paste or tomato ketchup- 3 tbsp
• Garlic - 3-4 cloves
• Ground black pepper - a pinch
• Mustard powder - 0.5 tsp (optional)
• Cloves - a pinch (optional)

Cooking:

1. For spicy sauce in tomato paste Stir in vegetable oil until smooth. There shouldn't be splits.
2. Continuing to mix, add mustard powder. We pass the garlic several times through a press, add it to the sauce along with pepper and cloves.
3. Lubricate the sausages with sauce and immediately cook on fire.

Homemade chicken sausages

There is no equal in terms of superior taste and chicken delicacies! Chicken sausages are very good for grilling and frying in a pan.

• Chicken breasts - 2 kg
• Bacon - 200 gr
• Cream - 100 ml
• Wine light - 100 ml
• Garlic - 2-3 large cloves
• Salt - 1 tsp without a slide
• Black pepper - 0.5 tsp
• Nutmeg - pinch
• Saffron - a pinch
• Pork intestines

How to cook chicken sausages:

1. Rinse and chop the chicken meat, finely chop the bacon, chop the garlic. Make minced meat.
2. Beat the finished minced meat in a container or on the table, tossing it up.
3. We introduce spices and mix, then cream and mix again, and then wine and mix again.
4. We clean and wash the intestines, stuff them with minced meat.
5. Ready-made chicken sausages are lightly cooked on the grill, lightly brushed with oil or lard.