How to fry chicken sausages. Sausages for frying in the oven with potatoes. Meal is prepared from

18.05.2021

Probably, some of us ate cooked kupaty, bought as a semi-finished product in the store. But many housewives can make them on their own. A little bit of work - and on the table there will be a delicious dish, your own work. What are kupaty? These are raw, juicy, canned sausages in a natural casing that require heat treatment. So today we will consider how to cook kupaty in a pan. This is a nutritious dish with a sharp taste and spicy aroma.

Some general information

Kupaty is a product of Georgian cuisine, so sometimes you can find another name for them - Georgian sausages. According to the filler, two types of this dish are distinguished. In the first case, kupaty are filled with minced meat: a mixture of beef and pork, only beef, only pork. In the second version, this is liver minced meat: lung, heart, liver, etc.

But there is also an obligatory element of two types of kupat. We are talking about spices such as cloves, cinnamon, pepper. When this dish is prepared in Georgia, it always contains barberry berries and suneli hops. How to cook kupaty? The main ways: in a frying pan, on the grill, in the oven. If you decide to pierce them with a skewer, they will lose their juice, and the dish will turn out not very appetizing.

Preparing for frying

In order for the kupats not to burst during frying, they must be lowered into boiling water for literally one minute. Then pat dry with paper towels or air dry. If the sausages are frozen, then defrost them. It is recommended to fry on medium heat (and best of all on lard). If you want to get a crispy crust, then before the end of cooking, increase the fire.

Spreading fried kupaty with tomato sauce or ketchup, we get a dish of a more appetizing look, with a ruddy and spicy crust. If they are pierced on each side with a needle, then this will allow the sausages to remain intact, not to burst. We have considered the basic requirements for how to cook kupaty in a pan, now let's move on to describing the process itself.

The first method of frying kupat

You need to cook the dish correctly, since the natural shell can burst from pressure or a sharp temperature drop. We offer three ways to competently cook sausages in a pan. In the first method, kupat are boiled in a small amount of water, followed by frying them after all the liquid has evaporated.

Pour one tablespoon of vegetable oil and half a glass of water into the pan, spread the kupaty, close the lid and cook for five minutes. Then turn over to the other side and fry for another five minutes. Remove the lid and cook further, turning occasionally. How long to fry kupaty in a pan? 15 minutes until they are golden brown.

Second way

We pre-boil our sausages, and to make them even more fragrant, we do it with spices. For a liter of water, you need to take two teaspoons of salt, bay leaf - four pieces, black and allspice, half a teaspoon of coriander and dill seeds. Cook for five to ten minutes. Then it is advisable to let them cool in the broth. We take it out of the saucepan, blot with paper napkins, fry in butter or vegetable oil. At the moment, we have already considered two ways of how to cook kupaty in a pan.

Third way

A delicious meat dish can also be stewed in a pan, and not just fried. In this case, the sauce, for example, tomato-garlic, will take away excess fat from sausages. The only question is how to do it. To do this, we need three tomatoes, two onions, five cloves of garlic, a five-centimeter piece of ginger root, one chili pepper, herbs, spices and salt.

To begin with, we cut five pieces of sausages into circles of centimeter thickness, fry in a small amount of oil and set aside on a separate plate. Chop garlic and onion, grate ginger root and tomatoes. Fry the onion in a pan, pour in the tomato mass, bring to a boil. Add pepper, ginger, garlic, spices, salt. After boiling the gravy, we send kupaty to the pan and simmer for ten minutes. Before serving, add greens, finely chopped. The question of how to cook kupaty in a pan has been thoroughly studied by us.

Cooking beef and pork kupaty in a pan: recipe

Finally, we present you one of the recipes for making delicious sausages. Despite the fact that some housewives find such a thing very difficult, you will now see that this is not so. Ingredients: pork - 0.8 kg, beef - 0.2 kg, lard - 0.2 kg, pork intestines - three meters, three onions, garlic - two cloves, pepper and salt.

Above, we looked at how to fry kupaty in a pan, now let's focus on cooking minced meat and sausages from it:

We clean the garlic and onions, twist them in a meat grinder together with bacon and meat, cut into pieces.
Add pepper, salt and mix.
We prepare the intestines, tie them on one side with a thread, then fill them with minced meat through the funnel. After 20 centimeters, we tie another thread. And so on - until the end of minced meat.
We lower the kupaty for one minute in boiling water and dry them.
Pour vegetable oil into a frying pan and heat it well.

How to fry kupaty in a pan, you already know. As soon as a golden crust appears on them, remove from heat - and you can serve it on the table, with mashed potatoes and vegetable salad, for example. Enjoy your meal!

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 of the 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:

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. 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.
Prepared intestines are filled with minced meat. In the process of filling, every 15 cm, the intestines are tied with a thread.
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:

The process of preparing a delicious snack begins with chopping meat in a meat grinder. For Nuremberg sausages, you will need 150 g of beef shoulder and 850 g of pork neck.
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. .
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 are traditionally served with sauerkraut and potato salad, 6-10 at a time, and 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.

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.
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.
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.
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.
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.

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

The oven heats up to 225 degrees.
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, herbs. 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 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.

On the shelves of stores now there is an extensive assortment of various sausages, sausages, sausages and kupat, which can be purchased both frozen and 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

The most suitable method for home cooking is using a frying pan, it is easy to fry on such dishes, and the finished product has a pleasant superficial crust.

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 are advised not to use a fork, since when a snack is punctured, 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 the meat product, 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, placing them on the bottom shelf, and then continue the process at room temperature for about another half hour. So the product will not lose its taste 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 easy enough to cook with all the 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 with 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 a spicy dish, but also satisfaction from the culinary process itself.

Semi-finished products sometimes help out even the most experienced housewives, who 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 pcs.;
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

To prepare 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, cut it finely and brown it in vegetable oil until golden brown. 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.

In the picnic season, the topic of choosing products for cooking on the grill becomes relevant. Some people fry traditional meat kebabs, or bake vegetables or mushrooms, others cook fish or seafood on the grill. However, there is still an alternative to all options - fragrant, spicy kupaty cooked on the grill.

Kupaty is minced meat with fat, spices and sometimes vegetables, stuffed into a natural intestine, decorated in the form of sausages.

How to cook and how much to grill kupaty, we will tell in our article.

Sausages are best fried at a low temperature. Therefore, you must wait until the coals are completely burned out, or, if possible, set the grate higher than for meat.
The grate must be greased so that the kupats do not stick and their shell is not damaged.
Before putting the sausages on the grate, they need to be dipped in boiling water for a second so that the shell sits tighter, does not release juice and does not burst. Then wipe the kupaty with a napkin.
Of course, you should not cut the sausages if they are made in a single string. Just lay them in a spiral on the grate. Otherwise, fat will flow out of them, and they will turn out dry.
When frying on coals, you can prick each sausage in two places with a toothpick. This is done so that the shell does not tear from the heat.
Turn the wire rack often while roasting so that the sausages cook evenly.
While kupaty are fried, they can be greased with sauce. Several times during frying, but in a thin layer. This will help form a crispy crust.
It doesn't take long to fry. Depending on the size, the cooking time is 15-30 minutes. Otherwise, the kupats will dry out.

To make sausages juicy, with a meaty aroma and taste, cook minced pork and beef.
To make meat easier to cut with a knife, it should be slightly frozen. And to freeze faster, chop the meat into pieces 5-7 cm thick. In this form, after 15 minutes it will be ready for cutting.
Do not skip the hour-long exposure of the finished minced meat in the refrigerator! During this time, all additional ingredients will fully reveal their aroma and taste.
Plunge the onion with boiling water before slicing. Then it will not interrupt the taste of meat.
After cleaning and washing the pork intestine, soak it in the marinade and leave for an hour in the refrigerator. To prepare the marinade, take half a liter of water, a chopped onion, a teaspoon of soda, two bay leaves and a tablespoon of vinegar.
To make it easier to fill the gut with minced meat, use a plastic bottle. Cut it closer to the neck, tie the intestine to it and fill it.
To prevent sausages from bursting, dip them in boiling water for a few seconds before frying.

Casing for sausages and kupat

Today it is not difficult to buy a casing for homemade sausages in a store; it can be natural or artificial. Natural - these are specially processed pork, beef or mutton intestines. They can vary in diameter, length, intestinal section of the animal. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy smell, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you are cooking sausages for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

Before use, the intestines should be rinsed with warm water and soaked in water at 20-25 C for an average of up to 2 hours (freshly canned can be soaked for only 5-10 minutes). Then they are washed in water (30-35 C). Next, the intestines are disassembled into segments and their quality is checked by passing water through them. If there are holes in the stomach, then it is in these places that the intestine should be cut into separate parts.

Artificial casings are also of various types, including cellulose, polyamide, protein. For homemade sausages, collagen casings are well suited, which are made from protein raw materials and are edible. To prepare the collagen "gut" should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) 35-40 C for 2-3 minutes, then rinse with running water.

Grilled sausages - the best recipes

Kupaty - a classic Georgian recipe

The classic recipe for these Georgian sausages involves the use of garlic, cinnamon, cloves, cumin and pepper. Pomegranate seeds added to minced meat give the finished dish an interesting taste and texture. Usually kupats are made 15-20 cm in length. Fried sausages on coals or a pan, served hot.

Ingredients:

500 g pork
50 g bacon,
1 onion
6 garlic,
60 g pomegranate (grain),
1 g suneli hops,
pig intestines,
1 tablespoon parsley (chopped)
100 g tkemali sauce,
to taste - black peppercorns, cinnamon, cloves, salt

Cooking method

Cut the pork pulp into small pieces, add the onion and pass through a meat grinder. Cut the bacon into small cubes. Add crushed garlic, pomegranate seeds, cinnamon, cloves, suneli hops, black pepper to the minced meat, add a little water or broth, mix thoroughly.

Fill the cleaned and washed intestines with minced meat, but not very tightly so that the kupaty do not burst during frying. Sausages should be about 15 cm long. Tie their ends with threads and connect.

Put kupaty on a skewer 2 pieces per serving and fry over hot coals. They can also be fried in a pan by adding fat. Kupaty is served with chopped onion and parsley. Serve tkemali sauce separately.

Chicken kupaty with truffles

Finely chop 500 grams of chicken flesh, 100 grams of lean pork, 400 grams of fresh lard, 150 grams of goose liver scraps rubbed through a sieve, 100 grams of truffles. Add 12 grams of salt, a pinch of pepper, a little nutmeg and a small glass of champagne. Mix, divide into parts of 80-90 grams. Shape into flat ovals. Put a slice of truffle on each oval, put it in a sausage casing. Dip kupaty in melted butter, grill or bake in the oven. Lay out in a ring, serve with a clear white or brown sauce and any vegetable puree.

How to cook homemade grilled sausages - recipe

Ingredients:

pork - 2.1 kg;
fresh pork fat - 400 g;
garlic - 2-3 heads;
ground black pepper - 15 g;
ground coriander seeds - 10 g;
dried savory - 5 g;
dried basil - 5 g;
dried thyme - 5 g;
oregano - 5 g;
salt;
pork intestines - 5 m.

Cooking

Pork intestines for homemade sausages can be purchased ready-made, properly prepared, or you can clean them yourself. To do this, it is necessary to turn them inside out initially, carefully clean them with the back of a knife in order to obtain almost transparent intestinal walls without fat and third-party impurities. The same should be done on the front side. We periodically wash the intestines during the cleaning process, and then fill it with cold water and leave for thirty to forty minutes.

To prepare minced meat, we wash the pork, dry it, and cut off an additional skin from the fat. We cut everything into small slices and pass through a meat grinder. We add peeled and pressed garlic cloves to the twisted base, add salt, ground black pepper and coriander to taste, season the mass with dried basil, savory, thyme and oregano and knead thoroughly. If desired, the grate on the meat grinder can be installed both large and small, resulting in a different structure of products.

If your meat grinder is equipped with a special nozzle for making sausages - great, we will use it to stuff them. We install it instead of a knife and a grate, string a gut on a plastic elongated tube of the nozzle, tying its edge with a thread. Now we put a little bit of cooked minced meat into the through hole of the device and turn it with a meat grinder, moving it further. When exiting, it will fill the intestine and move it from the tube. Approximately every fifteen centimeters we tie up the intestine in two places with a thread to separate the products from each other.

Before grilling, we pierce the sausages with a toothpick in five to seven places on both sides.

Grilled chicken sausages

Ingredients:

Chicken (pulp) - 2 kg
Salo (pork) - 100 g
Soy sauce - 6 tbsp. l.
Adjika (dry) - 2 tsp
Onion - 2 pcs
Garlic - 3 tooth.
Salt (without a slide) - 1.5 tsp.
Guts (3 m. caliber = 38/40 mm.)

Addition

Onion - 3 pcs
Greens - 1 bunch.
Soy sauce - 2 tbsp. l.

Cooking method

Divide the chicken meat into two equal parts. We skip one together with lard, onions and garlic through a meat grinder. The second one is finely chopped. We combine both parts, add soy sauce and salt mixed with adjika. Mix well. We put on the nozzle for the formation of sausages on the meat grinder, we put the womb for sausages on it, tying it at the end. We turn on the meat grinder, form the kupatas you like.

We fry our kupaty until cooked on a grate greased with refined vegetable oil so that they do not stick. While our kupaty are fried, we cut onions and greens, mix. Add soy sauce, stir. Put the onion in the finished kupaty, mix and cover with a lid and leave for 5-10 minutes. You can apply.

Grilled minced lamb sausages

Ingredients:

lamb (back) - 40 g
lamb tail fat - 100 g
minced lamb - 500 g
fine salt - 20 g
black peppercorns - 2 g
dry garlic - 6.5 g
hot chili pepper (powder) - 4 g
zira (seeds) - 0.5 g
ice crumb (frappe) - 100 g
lamb casing - 2.1 m

Step by step cooking recipe

Thoroughly rinse the lamb intestine inside and out under the pressure of water.
Cut lamb and mutton fat into cubes 5 by 5 mm.
Combine chopped ingredients with minced lamb, add spices, mix thoroughly. At the end, add ice frappe, mix gently, proceed to the production of sausage.
Tie the edge of the intestine with a tourniquet, stuff the intestine with minced meat (if there is equipment, put lamb intestine on the nozzle, install the nozzle in a vertical sausage stuffer).
Form sausages, 200 g each, tying the intestine with a tourniquet and not cutting (this is done before frying). On ready-made sausages, make punctures (6-8 pcs.). Ready sausages can be frozen.
Before use, fry the sausages on the grill until golden brown. It is recommended to serve sausages with mustard, sauerkraut or mashed potatoes.

Grilled chicken sausages with thyme

Ingredients

1 large onion
4 garlic cloves
1 st. l. fresh thyme
3 slices of bread
500 g minced chicken or turkey
1 egg
1 tsp hot pepper
1 tsp marjoram
4 tbsp. l. flour
salt and pepper to taste

Cooking method

Finely chop the onion. Peel the garlic, pass through the garlic. Wash thyme and finely chop. Crumble bread slices. In a bowl, thoroughly mix all the ingredients - except flour - and season to taste with salt and pepper.

Form sausages, roll each in flour, and then cover all sausages on top with cling film and refrigerate for 30 minutes. Lay the sausages on an aluminum grill tray or plain foil and bake on a preheated grill for about 20-25 minutes, turning from time to time. Serve with fresh baguette, salad and ketchup.

Sausage for grilled sausages

Tomato sauce with cilantro

Ingredients:

8 ripe tomatoes
1 onion
1 bunch cilantro
1 pod of hot pepper,
salt.

Cooking:

Peel hot peppers from seeds, wash tomatoes, cut into pieces. Grind tomatoes and peppers with a blender until puree. Peel the onion, cut into small cubes, wash the cilantro, finely chop. Add onions and cilantro to tomatoes and peppers, salt, mix thoroughly. This sauce will be a great addition to lamb or pork skewers.

White meat sauce

Ingredients:

kefir - 200 milliliters
sour cream 10-20% - 100 grams
cucumber - 1 piece
greens - 1 bunch
garlic - 3-4 cloves
ground black pepper - 0.5 teaspoons
salt - to taste
spices (rosemary, thyme, basil) - 1 pinch

Cooking

Finely chop or grate fresh cucumber, garlic and herbs. Mix kefir with sour cream into a single mass, add chopped, mix. Slowly add salt, pepper and spices. Leave for 10 minutes in the refrigerator. If the sauce turned out to be thick, it can be diluted with an increased proportion of kefir.