How delicious to fry chicken sausages. Recipe for spicy homemade pork sausage. To prepare a gourmet meal, stock up

18.05.2021

No purchased sausages will replace homemade kupats. For their preparation, any meat is used: pork, chicken, veal, lamb and turkey. The dish is served with different sauces, potato garnish, fresh herbs and vegetables, pickles and wine.

How to cook semi-finished products

Cooking kupat in the oven is carried out as follows:

If you have prepared the product for the future, defrost ready-made semi-finished products.
Boil water, salt, dip kupaty into it for 1-2 minutes. Take out, pat dry with paper towels.
Lubricate the bottom of the baking sheet with fat or vegetable oil, lay out the kupaty. Pierce with a toothpick in several places so that they do not burst. If you do not want to wash the baking sheet later, put the semi-finished products on the wire rack, and place the container under it so that there is where to drip the fat.
Bake for 25-30 minutes at 200°C. Baste regularly with excess fat. Serve hot.

chicken sausages

Time: 1 hour 40 minutes.
Servings: 10 persons.
Difficulty: medium.

To cook chicken sausages for frying, use pork intestines. Rinse them on the outside in saline, cut into 25 cm pieces, carefully turn inside out and wash thoroughly on the inside. Turn it back and stuff.

Ingredients:

fillet (chicken) - 1.3 kg;
chicken hearts - 0.5 kg;
cream - 0.23 l;
onion - 2 pcs.;
garlic cloves - 3 pcs.;
starch - 1 tbsp. l.;
pork intestines, spices.

Cooking method:

Pass chicken, hearts, onions through a meat grinder.
Add chopped garlic, spices, cream, starch.
Stuff the prepared intestines with minced meat, fix the ends of the semi-finished products with threads.
Place on a greased baking sheet, pierce with a fork.
Bake chicken kupaty in the oven, time - half an hour, temperature - 200 ˚С.

Variant with potatoes

Time: 1 hour 15 minutes.
Servings: 10 persons.

This recipe assumes the use of purchased semi-finished products, but you can cook them yourself from any type of meat.

Ingredients:

kupaty, potatoes - 1 kg each;
sour cream (mayonnaise), ketchup (tomato paste) - 2 tbsp. l.;
spices, vegetable oil.

Cooking method:

Peel the potatoes, cut lengthwise into 4 parts, if the tubers are large, then first in half. Defrost the sausages.
Place all ingredients in a baking dish. To make the dish more delicious, add 1 apple, cut into slices, mustard and honey (1 tbsp each). Tie off the sleeve and shake thoroughly to mix everything.
Bake the dish at 200 degrees in the oven for 40-45 minutes.

Kupaty from turkey

Time: 1 hour 40 minutes.
Servings: 8-10 persons.
Difficulty: accessible for beginners.

Turkey sausages are a dish for diet food lovers.

In addition, when baked in the oven, they do not lose their juiciness, unlike semi-finished products fried in a pan.

Ingredients:

turkey meat - 1.8 kg;
onion, garlic cloves - 3 pcs.;
paprika, pepper, salt, intestines.

Cooking method:

Finely chop the turkey, onion, garlic with a sharp knife. Add spices, mix.
Start the shell with minced meat, tie the ends with a thread.
Bake on an oiled baking sheet at 180 ˚С, time - 40 minutes.

With vegetables in the oven

Time: 1 hour 40 minutes.
Servings: 12 persons.
Difficulty: accessible for beginners.

To cook these kupats in the oven, you can use absolutely any vegetables to your taste. For example, zucchini, sweet peppers, tomatoes, cabbage, eggplant, potatoes, carrots and onions.

Ingredients:

sausages from any meat - 12 pcs.;
vegetables (any) - 2 kg;
sour cream, garlic, spices, oil (lean) - to taste.

Cooking method:

Wash all the vegetables, cut into roughly equal pieces of small size.
Sprinkle with spices, sprinkle with oil, mix.
Put on an oiled baking sheet, place the semi-finished products on top.
Place in the oven for 40 minutes at 180 degrees. During this time, the sausages need to be turned twice.
Then grease the dish with sour cream, using a brush, sprinkle with chopped garlic. Bake again, time - 15 minutes.

pork recipe

Time: 2 hours 10 minutes.
Servings: 11 persons.
Difficulty: medium.

Sausages prepared according to this recipe are somewhat different from the previous ones. Here the meat is not crushed and stuffed into the casings. The pork is beaten back and stuffed with delicious stuffing.

Ingredients:

pork - 0.7 kg;
cheese (hard), ham - 0.1 kg each;
mushrooms (champignons) - 0.2 kg;
juice (lemon), chopped parsley - 2 tbsp. l.;
potatoes - 6 pcs.;
oil (lean) - 3 tbsp. l.;
tomatoes - 4 pcs.;
onion - 1 pc.;
ketchup - 1 tbsp. l.;
garlic cloves - 2 pcs.

Cooking method:

Wash the pork, cut into thin layers, beat off. Sprinkle with lemon juice.
Chop the onion, sauté in oil, add the tomatoes cut into small cubes.
Separately, fry the thinly sliced mushrooms, cut the ham into strips.
Mix onion-tomato fried, ham, mushrooms, grated cheese, chopped garlic and parsley.
Put the filling on the meat layers, roll up, fix with toothpicks. Salt, pepper, fry on both sides.
Peel potatoes, cut into quarters. Put it and sausages on an oiled baking sheet. Lubricate with ketchup, bake at 180 degrees, cooking time - 45 minutes.

Sausages in foil

Time: 1 hour.
Number of servings: 6 persons.
Difficulty: accessible for beginners.

Kupaty baked with vegetables in foil is a complete dish. It should be served with fresh cilantro and tkemali sauce.

Ingredients:

kupaty - 6 pcs.;
pepper (Bulgarian), tomatoes - 2 pcs.;
onion - 1 pc.;
garlic cloves - 3 pcs.;
paprika, oil (vegetable).

Cooking method:

Cover the baking dish with foil, put the vegetables cut into arbitrary pieces on it.
Arrange semi-finished products on top, sprinkle with paprika, drizzle with oil.
Cover with a second layer of foil, fix the edges.
Bake in the oven at 220 ˚С for half an hour.

Video

Pamper yourself and loved ones with delicious and juicy sausages baked in the oven. Plus, this dish is so easy to make. Learn the secret of juicy fried sausages, and remember the step-by-step instructions, how to cook sausages in the oven with vegetables to make them very juicy and tasty.

To cook delicious sausages in the oven, you can use both homemade and semi-finished products. If you want to know how to make homemade sausages for frying, read this.
When choosing sausages for baking in the oven, give preference to large sausages made from mixed minced meat. It can be pork and beef, lamb, turkey and pork and others. Do not be afraid to take fatty sausages - they are ideal for baking and frying on the grill or grill.
But thin sausages, like Bavarian or Nuremberg, are more suitable for frying in a pan. It only takes a few minutes to cook them so they don't dry out. And just before frying, you should lower the sausages into hot water for a few minutes - this way you will maintain the integrity of their shell during frying. If the sausages come in a bunch, do not cut it. Cook in a “ring”, and cut into portions before serving. This is another trick on how to fry juicy sausages at home.
Choose sausages for frying in the oven to your liking. We will give only a few recommendations to make it easier for you to decide which ones:
- hunting sausages from mixed ground pork and beef with spices: a versatile choice for frying in a pan, grilling or baking;
- gentle: they can be dry, but at the same time low-calorie and suitable for diet and children's menus;
- aged beef sausages: an excellent choice for frying, especially on the grill and grill. Juicy sausages with a pronounced meat taste;
— : a classic of German cuisine. Quite fatty and juicy, because it contains minced pork and lard with spices. Ideal for grilling and grilling. You can cook grilled sausages in the oven on a grill with BBQ sauce - it will turn out very tasty, juicy and fragrant;
- lamb or lamb kupaty: they turn out juicy both when baking, and when frying in a pan and grill. It is better to serve them with berry sauces, the recipe of which you will find.
Before you cook sausages in the oven, pre-fry them, especially if they are quite fatty. To prepare a hearty and tasty dinner in a hurry, we recommend sausages in the oven recipe with a vegetable side dish. Lay the sausages on top of the bed of vegetables. Season with spices to taste and drizzle with olive oil. Bake until sausages and vegetables are ready. The vegetable side dish will be saturated with juices and the finished dish will turn out to be very juicy and fragrant.
Our advice: brush the cooked sausages with a spicy sauce of hot pepper, sugar, liquid smoke or smoked paprika - they will be covered with a delicious glossy crust and smoky aroma.
Before serving ready-made fried or baked sausages in the oven, they need time to rest and distribute the meat juices.

How to cook Munich sausages
To preserve the tenderness and juiciness of Munich sausages, cook them as follows. Place a pot of water on the stove. Without bringing to a boil, add pepper, nutmeg, bay leaf and a little salt to the water. Without letting the water boil, heat the spices until the aroma appears. Dip the sausages in hot water and boil for 3-4 minutes. Take out and dry thoroughly.
Brush the sausages for frying with oil and place in a baking dish. Cook for 15 minutes at a temperature of 180-200 degrees in the oven. Moderately spicy, mustard sauce is suitable for such sausages, the recipe of which is read.
How to cook sausages in the oven even tastier?
We told the basic recipe for baked sausages in the oven. Make your meal even tastier. For example, boil sausages in aromatic broth or beer.
Save time and cook sausages with vegetables in the oven. Start roasting vegetables in the oven. It can be potatoes, bell peppers, various types of cabbage, beans, coarsely chopped onions, carrots and other seasonal vegetables. When they are almost ready, lay out the boiled sausages and brush them with garlic oil for more flavor. Cook another 15-20 minutes.
Beer and sausage lovers can try this recipe. In an aluminum grill pan, place the sauerkraut and sausages. Pour in beer and simmer in the oven until tender.
Charmingly try to cook sausages in the oven in tomato sauce with beans. Boil sausages and mix them with canned large beans, you can use assorted multi-colored beans. Pour in tomato sauce with hot BBQ sauce. Cook in the oven at 160 degrees for 20-25 minutes. available on the T-Bone website.
Another delicious recipe for oven-baked sausages. Put the grilled sausages poached in hot water and fried in a pan into a deep baking dish. Sprinkle with coarsely chopped onions and pour in a glass of dry red wine mixed with strong beef broth. Add a sprig of thyme or rosemary for flavor. Cook in the oven for about 25-30 minutes in the oven (180-190 degrees). For this recipe, we recommend T-Bone with aged marbled beef.

How to fry kupaty in the oven

The most important rule: to preserve their juiciness, it is important to maintain the integrity of the shell. To do this, put them in hot water and fry in a pan until crusty for a few minutes on each side. Now you can bake kupaty in the oven.
Homemade kupaty recipe in the oven
In this recipe, we will tell you how to cook kupaty in the oven with potatoes. Fold the prepared sausages on a pillow of potato garnish. Since it takes longer to cook, start baking it separately until half cooked. Season with garlic oil, paprika, or herbes de Provence for flavor.
When the potatoes are almost ready, lay out the fried kupaty and cover the form with foil. Bake in the oven for about 30 minutes, and 5 minutes before the readiness, remove the foil so that the dish is browned. Serve juicy kupaty with potatoes with chopped greens and narsharab sauce.
Tip from the T-Bone Academy: cook kupaty on the grill in the oven. It is very easy to do this. Position the rack close to the heating element and place the roasted vegetables under the rack to serve as a side dish. Put the kupaty on the grill and fry for 10-15 minutes. The meat juice will drip onto the vegetables. Let the fried sausages rest for 5-7 minutes before serving.

Greetings to all readers of the site Notebook!

Each housewife has her own quick recipes, maybe this recipe for frying sausages will come in handy. Now in stores there is a huge selection of raw sausages, chicken, beef, pork, I will not list everything. In fact, sausages for frying are raw minced meat in a shell, a semi-finished product that has a very short shelf life. The color of the semi-finished product depends on the presence of dyes and color fixer. That is, the less this muck in the sausage, the more natural its color. Some varieties turn white at all, this is normal! As a rule, raw sausages for frying are sold chilled or frozen. Therefore, a thrifty hostess often has such semi-finished products in the freezer, in case of an emergency.

If you prefer homemade semi-finished products of your own preparation, cook homemade sausage yourself. To do this, you need to have a few kilograms of fresh meat and a sausage casing, in other words, chereva (cleaned intestines). On our website there are detailed step-by-step recipes describing the process, believe me, it's quite simple! Nowadays, it is not a problem to purchase a shell, I order it myself in an online store.

In addition, during the picnic season, cook sausages for frying on a grill on a fire or barbecue, and even with baked potatoes and grilled vegetables - mmmmm, that's it!

Ukrainian cuisine is famous for its recipes for various types of krucheniki, homemade sausages and homemade lard. In the villages, when cattle were slaughtered, many meat dishes were prepared, trying to preserve or preserve the meat as much as possible. Often cooked different sausages. They put them in jars and filled them with lard. This method of cooking made it possible to preserve the meat for a long time. It was an analogue of homemade canned sausage. In some regions, when weddings are celebrated, a large amount of meat products are cooked at home. At the moment, the distribution network sells ready-made raw sausages for frying, prepared industrially. As a rule, a large amount of salt and spices are added to them. In this issue, we will tell and show how to cook such sausages for frying in a pan, in the oven or in a slow cooker. There is nothing difficult to cook such a semi-finished product on the grill on the grill. And for starters, we want to show you the recipe for making homemade sausage.

Sausages for frying at home

The recipe is very interesting. Meat for minced meat is not twisted in a meat grinder, but finely cut. Sausage does not resemble a cutlet. Such sausages are prepared for frying in a natural casing (intestine), and the minced meat includes two types of meat, pork and beef. Fat in a step-by-step photo recipe is not used at all. There is enough fat in pork, and for tenderness and taste, a little cream is added to the minced meat. This component will allow homemade sausages to be juicy and tasty.

how to cook sausages for frying in the gut

To prepare sausage, we need to take the pulp of pork and beef in equal proportions, onions, garlic, salt and spices. Also take milk cream 10-20% fat. If there is no cream, you can use boiled cold water. For molding, take a natural gut. Now the casing is sold in processed form. The hostess only needs to rinse it under running water to calm down. In fact, the intestine has already been cleaned, soaked and withered.

pork pulp - 700 g,
beef, pulp - 700 g,
onion - 4 pcs.,
garlic - 5 cloves,
milk cream 10-20% - 150 ml,
salt - 1.5 teaspoons without a slide,
ground black pepper, spices - to taste,
mustard with grains - 2 teaspoons,
natural shell (gut) - 4 m.

Rinse the beef pulp under running water. Remove pellicles and hard tendons. Cut the processed pulp into small cubes. The meat must be very, very finely chopped with a knife. I deliberately do not use a meat grinder so that the sausage does not turn into a cutlet.

Rinse the pork flesh and cut into small cubes. Pork is quite fatty meat. I did not cut off small pieces of fat on the pulp. Just chopped the pulp with a knife into small cubes. Combine the chopped pulp in a bowl.

Onion cut into small pieces. Add the chopped onion to the minced meat.

Add garlic squeezed through a press, salt, ground black pepper and spices to your taste to the minced meat. It is better not to hammer the meat with strong spices. Put only those that will not greatly interrupt the taste of meat. We are not trying to hide the meat taste, but only emphasize the taste of the sausage. Add a few teaspoons of sweet mustard with grains. It will bring out the flavor of the meat.

Add 150 ml of milk cream to the minced meat. Mix the mass until smooth. If you don't have cream, no big deal. Cream can be replaced with ordinary water, only boiled cooled water must be used. Raw water makes the meat tough. Such sausage will be less fat, but more useful.

Now you need to rinse the intestine and fill it with minced meat. There are several ways. I will use a sausage attachment for an electric meat grinder. Install the spiral into the meat grinder. Put a sausage attachment on the spiral. Put on the disk and twist it so that the nozzle does not hang out. The meat grinder knife is not used. Feeding the prepared minced meat into the meat grinder, the spiral rotates and feeds the sausage minced meat into the nozzle. Pull the gut over the nozzle, collecting it with an accordion on the nozzle. Tie the edge of the intestine with a knot. Turn on the meat grinder and, feeding the minced meat into the nozzle, form the sausage. Remember that the gut, although strong enough, is very easily torn. Do not stuff the shell too tightly with minced meat.

Here, from 1300 meat, I got such a sausage. The extreme edge of the intestine can also be tied in a knot or pulled with a thread. Sausages do not have to be made in one big loaf. It can be divided into sections during molding. Here you should act on your taste and preferences.

Set the pan on fire. Warm up well. Roll the sausage into a ring and put it in the pan. Fry the sausages on both sides, under the lid. Roasting time is about 30 minutes. Sausage cooks pretty quickly. On each side you need to achieve a light golden crust.

Lay the fried homemade sausages on a dish and serve. A large amount of this dish is more convenient to cook at the same time in two or three pans. This saves time.

This is how a pork and beef sausage looks in a section.

Delicious homemade sausage is always great! The product is completely natural, no dyes were added to the minced meat during preparation, which gives the sausage minced meat a pink tint. This is not entirely correct and is not at all useful. In some recipes, beetroot juice is used in the preparation of sausage. How many hostesses, so many recipes. Depending on the region, the recipe for cooking sausages changes. So, some regions of Ukraine are famous for their sausage recipes. For example, there is the famous Drogobych sausage. This is a special kind of sausage, with pieces of bacon in minced meat.

Another interesting cooking option:

Sausages with cheese baked in the oven

Sausages for frying - 6 pieces,
cheese - 150 g,
garlic - 1 clove is enough,
mayonnaise (can be replaced with sour cream),
greens - optional.

The garlic is crushed, the greens are chopped, the cheese is grated. Everything is mixed and seasoned with sour cream or mayonnaise (you will need a couple of tablespoons). Sausages for frying are cut along the length, minced cheese with spices is laid in the cut. Stuffed sausages for frying are laid out in a greased form and baked in an oven preheated to 190 degrees for 25-30 minutes. Serve hot.

Chicken sausages in a slow cooker

Raw sausage in the gut is laid out in a dry multicooker bowl. It is not necessary to lubricate and add liquid, a lot of juice is released during cooking. I was cooking chicken sausages for frying. They were thin, so 20 minutes was enough for them to cook.

The "baking" mode is turned on for 20 minutes. Cook sausages in a slow cooker with a closed lid.

After the signal, the dish is ready. Chicken sausages are very juicy. True, the top of them turns out to be pale.

You can turn over and bake the other side in the same mode with the lid open. Select the "baking" or "frying" mode, hold for 5-10 minutes and turn off the multicooker.

I repeat, this is not necessary, you can simply put them on a dish with a ruddy side up. The less you cook them, the juicier they get.

Sausage recipe for frying with vegetables

I tried this recipe in a slow cooker, but sausages with vegetables will turn out excellent in the oven!

In order for the kupats to be rosy on both sides, you can simply fry them on the "baking" program for 15 minutes on each side with the lid closed.

But for juiciness and to get a delicious sauce, I use vegetables in this recipe.

Sausages for frying - 6-8 pieces,
tomatoes - 2 pcs.,
carrots - 1 pc.,
onion - 1 pc.,
2 tablespoons sour cream (you can use cream or milk)
70 ml of water.

Finely chop the onion, grate the tomatoes and carrots. I spread a pillow of vegetables in a slow cooker, raw sausages for frying on it, add water and put sour cream. I turn on the "baking" mode for 30 minutes, and close the lid of the multicooker. After 15 minutes, turn over and mix the sauce. I cook until the signal with the lid closed.

In the oven, such sausages do not need to be turned over, there they will cook for 30-35 minutes.

How to cook sausages in a pan

Sausages for frying, chilled or frozen, are laid out on a hot frying pan and fried in it with the addition of butter or vegetable oil until a beautiful golden crust is formed. Then turn over and cook on the other side. If you are preparing a frozen semi-finished product, the cooking time is increased by 10 minutes.

On what to fry - it's up to you: in a dry frying pan, with the addition of some water or in oil (butter or vegetable), as an option, you can wrap sausages for frying with bacon or just add sour cream.

Still raw sausages can be cooked on the grill, barbecue and barbecue. Cooking time will be 10-20 minutes, depending on the diameter of the shell. During the cooking of sausages on an open fire, they are often turned over. They are cooked on a preheated grill (grill, barbecue).

Baked sausages for frying oven recipe

Ingredients:

fry sausages,
oil for greasing the mold

Cooking process:

Prepare very quickly. You grease the form in which you will bake them and lay them close to each other.

Put in an oven preheated to 200 degrees. Bake at the same temperature. Cooking time - 20 minutes. I want to note that no liquid needs to be added, a lot of juice is released from the sausages during baking. I recommend pouring this juice over the sausage during baking to form a golden crust.

I hope you enjoy this collection of quick recipes!

Sincerely, Anyuta.

Homemade sausages made from various types of meat can become a real delicacy. 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. In 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. This is 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 pepper - 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 is then laid out in a container, filled with water and cooked 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 a source of nutrients that are indispensable for adults and children. Sausages with beef meat will turn out juicy if you add a little pork meat and lard to them.

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

Cooking homemade sausages in the gut of minced chicken is as easy as shelling pears. Tender and juicy, they will be a good addition to the main dishes. 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. You can store ready-made sausages in the refrigerator for about 7-10 days, in the freezer for up to 3 weeks.

Recipe without guts in foil

Chicken sausages or pork sausages (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 the meat filling in foil, 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.

It is recommended to boil finished products 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, lemon juice, dry mustard and other spices are added to the minced meat. 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 should 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. The dish is prepared from the best varieties of meat, with the addition of special spices and spices.

To prepare a gourmet dish, stock up on:

veal - 1 kg;
lean pork - 1 kg;
pork fat - 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 that, the right amount of starch, cognac is added to them, 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.

Kupaty in a pan are prepared if such a tasty and fragrant one is created at home. Indeed, in the original, this sausage should be made on an open fire using a grill. However, on a gas stove, this meat product turns out no worse. The main thing in this case is to carefully observe the rules of heat treatment.

How to form and fry kupaty in a pan

Required components:

chicken fillet - 900 g;
garlic cloves - 3-4 pcs.;
peeled pork intestines - at the discretion;
ground allspice, sea salt, favorite spices - add to taste;
refined sunflower oil - optional (for frying).

Formation of sausages

Before frying kupaty in a pan, they should be beautifully formed. It is worth noting that such a meat product can be made not only from beef or pork, but also from chicken fillet. It needs to be washed, separated from the skin and bones, and then finely chopped. Next, grated garlic cloves, allspice ground pepper, fragrant and spicy seasonings must be added to the minced meat, and all components should be mixed, and then put tightly into the cleaned pork intestines and tied with threads. In this case, it is recommended to give the product the shape of a horseshoe.

Heat treatment of meat dishes

Chicken kupaty in a pan do not cook for very long. After all, white poultry meat does not require long-term heat treatment. It is because of these properties that we decided to use this type of product in creating a delicious lunch.

Many housewives in the process of preparing this dish make a huge mistake by placing sausages in a natural casing on a hot dish. In 90 cases out of 100, such a sharp heat treatment of kupat ends with the fact that the pork intestine first swells and then bursts. As a result of this, the filling comes out, the dish burns and it turns out not as tasty and beautiful as we would like. That is why it is very important to properly fry kupaty in a pan. To do this, chicken sausages are recommended to be boiled first, and only then cooked in oil.

Thus, it is required to take a small dish, pour some drinking water into it and bring to a boil. After that, it is required to place all formed products in a strongly bubbling liquid and hold for 3-5 minutes. It is worth noting that this time directly depends on what kind of meat you used to cook sausages (if from beef or pork, then a little longer).

When the kupats are boiled a little, they should be removed with a slotted spoon and dried well using paper napkins. Then you can safely proceed to frying the dish. But here a new question arises about how much to fry kupaty in a pan? This should be done until the chicken sausages in the pork casing are well browned on all sides. To do this, put the saucepan on the fire, add oil to it and heat it up strongly. After that, the gas must be reduced, and boiled products should be placed in the dishes. They should be fried for 17-23 minutes on each side.

How to properly serve

Chicken kupat should be served at the table along with a fragrant and spicy sauce, as well as a salad of raw vegetables. In this case, sausages should be as hot as possible.