Juicy, tender, incredibly tasty grilled sausages - just the mention of them awakens a strong appetite. And it’s not at all necessary to run to the nearest store and wait for good weather to fry them. Thanks to the recipes collected in our article, you can prepare delicious grilled sausages right at home. You can fry them directly in a frying pan, bake them in the oven, or even in the microwave, and they will turn out no less tasty and juicy than cooked over a fire.
10 secrets for making homemade sausages:
Secret No. 1
For homemade sausages, choose only high-quality minced meat. It's best to chop it at home yourself. Take beef and pork pulp (60%/40% ratio). For minced meat, you can use tenderloin, neck or shoulder. Try to avoid stringy cuts. It will take a lot of time to clean them, and the minced meat will be rough.
Secret No. 2
During the production of German grilled sausages, crushed ice is added to the minced meat. They say that this is necessary to cool the minced meat so that it remains fresh for as long as possible. It was also noted that this simple culinary technique makes it more juicy and airy.
Our advice: before you cook minced meat, cool the meat in the refrigerator. Sometimes it is even advised to cool some parts of the meat grinder.
Secret No. 3
Prepare sausage mince from fresh, not frozen meat. It is easy to identify: such meat has a bright red color (if it is beef) and a dry, non-sticky surface.
Secret No. 4
Ready-made intestines can be bought at the market. As a rule, they are sold peeled and washed. We recommend being on the safe side and re-rinsing them at home. Even better - soak them in cold water for 1-1.5 hours. You can add a little vinegar to the water.
For the future, take note: the best casing is pork intestines. Lamb casing is very thin and is better suited for sausages that you will boil rather than grill.
If you use artificial casings, choose collagen casings. They are prepared from protein raw materials, so they can be eaten. Collagen casings do not require such careful preparation as natural ones. Just soak them in salted cold water for a few minutes.
Secret No. 5
If you want to make homemade beef sausages, purchase beef fat separately. Without it, the sausages will come out very dry.
Secret No. 6
Cream or fried onions added to the minced meat will help make the minced meat juicier. Sometimes thick tomato juice is added to ground beef.
Secret No. 7
If you are making homemade beef liver sausages, fry them until they are cooked through so that when you cut them, the pink juices do not leak out.
Secret No. 8
For grilled sausages, use only freshly ground seasonings. They retain their flavor longer, which makes the sausages more spicy. The most common seasonings and spices for minced meat are ground black pepper, paprika, red pepper, nutmeg, white pepper (for rabbit, chicken or turkey meat). You can add fresh herbs and sun-dried tomatoes. For example, finely chopped cilantro goes well with minced lamb.
Secret No. 9
Try not to fill the shells too tightly with minced meat, otherwise they may burst during heat treatment. The same thing can happen if you do not pierce the shell in several places with a toothpick before frying.
Secret No. 10
Before grilling your homemade sausages, soak them in hot water for 5-7 minutes. Then dry and place on a hot surface. If you're cooking in a skillet at home, add a little beef fat instead of vegetable oil.
Lightly cooked sausages can be stored in the refrigerator as a semi-finished product. But it is not advisable to freeze them.
Onion marmalade for sausages
The onion should be cut into half rings and fried in butter until soft. Separately, mix honey, cognac or wine, balsamic vinegar (a couple of drops), a few sprigs of thyme, salt and pepper. Mix all the ingredients and pour the resulting mixture over the fried onions. Simmer it over low heat until soft and caramelized (about 20-30 minutes). The finished marmalade onions should be light brown in color.
Grilled sausages: homemade recipe
One of the easiest recipes for making delicious grilled sausages. Even those who do not have a meat grinder with a special attachment can make them. It will be enough to take the cut edge of a plastic bottle and pull the shell over the neck, which must then be carefully filled with minced meat.
First of all, pork intestines are soaked in cold water with the addition of vinegar and soda.
Minced meat is made from pork neck and beef shoulder in a meat grinder. Add onions (2 pieces), previously soaked in boiling water for 10 minutes, garlic squeezed through a press (2 cloves), salt and pepper (1 teaspoon each), a sprig of thyme and a teaspoon of cognac.
Prepared intestines are filled with minced meat. During the filling process, the intestines are tied with thread every 15 cm.
The finished sausages are pricked in four places with a toothpick and lowered into boiling water for 20 seconds. After this, the products can be fried on a grill or in a frying pan.
Nuremberg sausages in a frying pan
Traditional Nuremberg dish in Germany. Delicious and juicy grilled sausages are easy to make in your own kitchen and then fry them in a regular frying pan.
The process of preparing a delicious snack begins with chopping the meat in a meat grinder. For our recipe for Nuremberg sausages you will need 150 g of beef shoulder and 850 g of pork neck.
Add 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) to the finished minced meat. .
A special attachment is installed on the meat grinder, onto which lamb intestines are stretched (diameter 22-24 mm). Gradually they are stuffed with meat, and small thin sausages are formed (20-25 g each, 9 cm long).
The finished sausages are heated in hot water (70 °C) for 10-15 minutes. After this, they need to be dried and placed 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 pieces at a time and are eaten almost instantly.
Munich sausages in broth
Munich sausages are the traditional breakfast of the native Bavarians. They are served with a 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 heated to a certain temperature. Thanks to this, they remain incredibly juicy inside.
Munich sausages can also be prepared at home. However, to make them juicy, it is necessary to control the temperature of the minced meat inside the sausages themselves, and for this you will need a thermometer with a metal probe.
Pork shoulder (1 kg) is ground in a meat grinder through a grid with a hole diameter of 3-4 mm.
The finished minced meat is cooled in the freezer for 1 hour or to an internal temperature of -1 ° C.
A ready-made spice mixture for white Munich sausages is added to the chilled minced meat. It usually includes dried parsley, black pepper, nutmeg, lemon zest, and coriander.
The minced meat is transferred to a blender and 100 ml of cold water is added. After this, the entire mass is crushed until the temperature inside the minced meat reaches 10 °C. It is important to strictly observe this condition. Otherwise, the sausages will turn out dry.
Using a special attachment for a meat grinder, the minced meat is stuffed into the pork intestines (about 2 m with a diameter of 32-34 mm). Then the sausages themselves are formed, 12-15 cm long and weighing 80-90 g.
The finished sausages are immersed in hot water (75-80 °C) and heated until the temperature inside the products reaches 70 °C.
Sausages are served hot, straight from the broth.
Sausages for grilling 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 filled with cleaned intestines.
The oven is heated to 225 degrees.
In a baking dish, mix Crimean onions cut into 4 parts (3 pieces) and the same number of large tomatoes. Add salt and pepper to taste, thyme, and herbs. The form with vegetables goes into the oven for 15 minutes.
The temperature is reduced to 175 degrees. Grill sausages are placed on top of the baked vegetables (pierced with a fork first), after which the pan is returned to the oven for 30 minutes.
The finished dish is laid out on a plate and served with mustard.
Tender grilled sausages made from turkey and chicken
To prepare tender and juicy turkey and chicken sausages, you will need almost the same ingredients as in previous recipes. The technology for stuffing the casing with meat is also not much different from the traditional recipe.
To begin, 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 to taste are added to the minced meat. Using a meat grinder or a wide-necked funnel, the cleaned intestine is stuffed with prepared minced meat. Ready-made sausages can be fried in any way or boiled directly in a pan for 10 minutes.
Delicious grilled sausages can be prepared not only on the grill, frying pan or oven, but also in the microwave. To do this, you will need a special grill grate with high legs. In many modern models it is already included in the microwave. If this is not the case, then the grille can be purchased separately.
Prepared sausages for grilling, prepared according to one of the recipes presented above, are laid out on the grill, after which the microwave door is closed and the “Grill” mode is set. Cooking time is 10 minutes. To avoid dirtying the microwave, place a plate underneath the grill.
KUPATY: RECIPES AND PREPARATION TIPS
It is not for nothing that Germany is called the country of sausages. More than one and a half thousand types of similar products are produced there. Thuringian, Frankfurt and Nuremberg sausages are especially popular among the local population. German sausage, the name and taste of which are known far beyond the borders of Germany, can not only be bought in a store, but also made at home.
Cooking features
The basis for the production of this snack is meat. Moreover, in most cases, a mixture of beef and pork is used for such purposes. Sometimes a little lard is added to the minced meat, which makes German sausages fattier.
Another integral component of this dish are spices. In Germany they love spicy snacks, so they add a lot of seasonings to the minced meat. To make the meat more tender, add milk or cream.
The casing is usually cleaned beef or pork intestines. They are stuffed with minced meat and tied tightly with thread. To fry German sausages (a grill may simply not be available at the right time), you can use a conventional oven heated to two hundred degrees, or a thick-bottomed cast-iron frying pan.
Classic version
Using the technology described below, you can prepare a savory snack relatively quickly. It goes equally well with beer and vegetable salads. Therefore, they often take her with them on a picnic. In order for your family to appreciate the hearty and flavorful German sausages you have made, the recipe of which requires the use of a certain set of ingredients, you need to go to the store in advance.
You will need: one and a half kilograms of veal pulp; a large onion; half a kilo of pork lard.
In this case, salt, fresh herbs, nutmeg and ground black pepper will be used as spices. Also, make sure you have pork intestines or casings on hand at the right time.
Well washed, dried and de-veined meat is cut into small pieces. Then it is passed through a meat grinder twice along with pork lard and onions. Thanks to this, the minced meat, from which German sausages will later be prepared, will be more tender. Chopped herbs, salt and spices are added to the resulting mass. Mix everything well until smooth. A nozzle for making sausages is attached to the meat grinder, a thirty-centimeter piece of cleaned pork intestine is attached to it with a thread, it is filled with minced meat and the other end is tied.
Before serving, the resulting products are subjected to heat treatment. If desired, they can be boiled, stewed, baked in the oven, or fried in a frying pan or on the grill.
Option with cream
Sausages made according to this recipe will be a great addition to a family lunch or dinner. They go well with almost any side dishes and sauces.
You will need: 1 kg of pork pulp; 1 large onion; 250 gr. beef tenderloin; 80 ml cream. salt, parsley, black and white pepper. All these spices will add a unique taste and aroma.
This recipe eliminates the use of a meat grinder. The pre-washed meat is cut into very small pieces and combined with chopped onions. Salt, spices and parsley are added to the resulting mass. All this is covered with cling film and placed in the refrigerator.
After 2 hours, add cream to the bowl of meat. Mix everything well and return it to the refrigerator. After an hour, the intestines are stuffed with the resulting minced meat, not forgetting to bandage it every fifteen centimeters. After this, the sausages are kept in the refrigerator for another couple of hours, and then subjected to heat treatment and served.
Heat Treatment Options
Very often, such sausages are cooked on the grill. This is done at a low temperature, after waiting until the coals have completely burned out. The grate on which the semi-finished products are placed is greased in advance, otherwise the natural casing may stick to it. Before placing the sausages on the grill, place them in boiling water for a few seconds.
An equally popular method of preparing such dishes is frying in a pan. In order for the cookware to better maintain the desired temperature, it must be cast iron and have a thick bottom. Before putting the sausages into hot oil, it is advisable to make several punctures in them using a regular toothpick. Fry semi-finished products over moderate heat, turning them over periodically. Cooking time largely depends on the size of the products.
You can also bake sausages in an oven preheated to two hundred degrees. Semi-finished products are placed on a baking sheet greased with vegetable oil or wrapped in foil. In the latter case, ten minutes before they are ready, they are opened and periodically poured with the rendered fat.
For a Sunday picnic, one of the best options is grilled sausages. It is difficult to say what the highest quality semi-finished products are called. Practice shows that most of them consist of fat, meat residues and a huge amount of preservatives. Therefore, it is recommended to cook at home. Moreover, it is not difficult to do.
How to prepare semi-finished product?
Any meat is suitable for this - pork, beef, chicken and lamb. It is cut into small pieces or rolled in a meat grinder through a large grill. Next, it must be salted and left for several days. Then cut the lard into pieces and add to the minced meat along with crushed ice. It is recommended to add chopped onion, garlic and your favorite seasonings. Mix everything carefully so that the structure of the pieces remains unchanged. Stuff the thoroughly cleaned intestine with minced meat, bandage it, hang it up, make a series of punctures and leave for several hours. The semi-finished product is ready for use.
Sausages with grilled vegetables “Appetizing”
There is nothing more delicious than this dish. You can prepare it in two ways:
- First option. Prepare sausages from beef and pork in equal proportions. To obtain a more tender structure, it is recommended to turn the salted meat several times through a meat grinder with a large grid. The lard can be rolled separately once. Gently mix everything with crushed ice. Sausages are cooked for forty minutes. At the very end, add zucchini slices and whole small peppers to the grill. The dish turns out very juicy and aromatic.
- Second option. These grilled sausages can be made from lamb and fat. Cut the meat into small pieces and leave to salt for two days. Next, chop the fat and mix everything. You can cook the semi-finished product immediately on the grill for an hour, turning constantly.
Small peppers of different colors will be an excellent addition to a fragrant dish. Before cooking, coat them with a mixture of olive oil, salt and your favorite seasonings.
Grilled sausages in the oven “With a flame”
It's not always possible to get out into nature. You can also cook food that tastes like campfire smoke in the oven. To do this, you need to make sausages from pork and lard in advance, grinding the ingredients through a large meat grinder several times. Then you should leave the sausages hanging for several hours. Once the sausages are ready to fry, you must first fry them on a grill pan to get the characteristic stripes. This will take a few minutes. Then you can cook them in the oven on a baking sheet with the addition of the dish. The dish turns out very aromatic.
Great picnic for guests
Cooking grilled sausages using this recipe is quite complicated. The semi-finished product itself can be made from different meats. Be sure to add crushed ice to the minced meat to make the sausages juicy. They must be prepared as described above.
The main attention should be paid to the original sauce. To do this, grill very ripe tomatoes and bell peppers in equal proportions. Next, peel them from the burnt skin under cold water, chop them finely with a knife, put them in a saucepan and mix thoroughly. Bring the sauce to a boil, add salt and enough butter. At this time, chop the garlic, a large bunch of cilantro and a variety of greens very finely. Place in boiling sauce, stir and turn off heat. Taste the dish and add your favorite seasonings. Serve the sausages with the sauce and garnish with fresh cilantro.
Crispy hot dog “Hearty”
Grilled sausages can be made from any minced meat. It is recommended to turn the meat through the middle grid of the meat grinder several times. You need to add more crushed ice to make the sausages juicy.
An excellent addition to them can be a side dish of sauerkraut, prepared with whole heads of cabbage. It is recommended to make it at home so that you can take it with you on a picnic.
To do this, fry finely chopped onion and a little garlic in a saucepan over low heat. The pieces should not brown too much. It is recommended to fry the onion and garlic until transparent. Meanwhile, cut the sauerkraut into small strips. Add it to the saucepan, close the lid and leave to simmer for fifty minutes. Be sure to constantly stir the hodgepodge. If it starts to burn, add a little water. Ten minutes before cooking, add cumin seeds and any seasonings.
Before serving, cut the hot dog bun to create a pocket. If desired, you can grease the inside and outside with butter to make the surface crispy. Arrange them and grill them for a few minutes on each side. Distribute a little sausage into the resulting pocket and top with hodgepodge again. It is recommended to eat the aromatic and crispy hot dog right away.
Marinated grilled sausages with bacon “Original”
This is a great option for a picnic because the sausages will cook very quickly. To do this, you need to marinate them for ten minutes in a mixture of honey, lemon juice, soy sauce, olive oil and cumin. Each sausage is then wrapped with a slice of bacon. It is recommended to cover its surface completely. Grilled sausages are ready to cook. It is necessary to fry them over the fire for twenty minutes, constantly turning them over. Bon appetit!
Sausages are the most favorite food of children and many adults. Grilling them will take a little time. Some may think that there is nothing easier than cooking a sausage. However, special recipes will prove to everyone that the spicy aroma and taste of the finished grilled delicacy is worth it.
There are several ways to prepare such a dish, thanks to which the picnic menu will always be varied and appetizing. In addition, grills and barbecues are also equipment for preparing healthy food.
Grilled cheese sausages recipe
For this dish you will need:
- 0.5 kg of sausages;
- 200 g of cheese (it is better to take hard cheese);
- lemon;
- 50 g green onions;
- 50 g dill.
First you need to prepare the filling: grate the cheese using a fine grater. Then you need to cut the sausage lengthwise (cut to the middle). The cheese should be carefully placed in the cut pocket. After stuffing, you need to secure the edges of the deli meat with toothpicks, pour marinade of lemon juice and water on top (1 teaspoon of juice and 3 teaspoons of water). Then grill the sausages until golden brown.
To serve, rinse the onion and herbs, remove excess moisture with a napkin, then finely chop. Place the finished sausages on a plate and sprinkle with herbs on top.
Grilled Spicy Sausage Recipe
Meat sausages with a spicy flavor will appeal to many. This is exactly the effect that garlic can provide. So, to prepare garlic sausages you will need the following ingredients:
- 0.5 kg of sausages;
- 2 tbsp. l. mayonnaise or sour cream (diet option);
- garlic (6 medium-sized cloves).
First you need to prepare the filling. Garlic should be cut into thin slices. Then peel the sausages, make slanting transverse cuts in them not all the way through, put garlic in them. Grease the top of the sausage with mayonnaise. Preheat the grill well, then place the prepared sausages on the grill. When a crust appears on top, the dish is ready.
Traditional BBQ sausage recipe
The classic recipe is liked by many and is suitable for a group of people with different tastes. Even children who are difficult to please will appreciate it. So, in this option you need to prepare the following products: 0.5 sausages, 3 tbsp. l. sour cream, green onions, herbs (parsley, dill).
The sausages must be cleaned, spread with sour cream on top, then placed on a well-heated barbecue grill. When the crust appears, they can be removed. Serve with finely chopped onions and herbs.
It’s up to you to decide which cooking recipe to choose—savory or classic. Any of the proposed options does not require professional culinary skills and a lot of time, as it is prepared on average in 15 minutes. Therefore, such an express dish can replace the most delicious snacks at your picnic.
Today we will be preparing an amazingly delicious recipe for grilled sausages in the oven. Sausages are a fairly simple, even “bachelor” dish; few people think about how to diversify it. However, with the help of a spicy sauce and aromatic side dish, you can create a real masterpiece from sausages using a regular grill in the oven!
Grilled sausages in the oven - recipe
Ingredients:
- sausages;
- Red onion;
- egg;
- gherkins;
- garlic;
- spicy sauce;
- pepper;
- mayonnaise - 150 gr;
- tomato ketchup;
- potato;
- bacon;
- salt;
- cottage cheese;
- dill.
How to cook grilled sausages in the oven with sauce and potatoes:
The sausages themselves are a simple and rather “uninteresting” dish. However, a tasty sauce will help bring out the flavor. The first thing we need is a sauce in which we will dip the sausages. In addition, we will prepare original potatoes as a side dish, and we will have a hearty and very tasty dinner!
Prepare the sauce for the sausages:
- If necessary, red onions can be replaced with onions, but it is the red variety that will better highlight the taste of the sauce for sausages. Chop the onion very finely and scald with boiling water so that it does not become bitter.
- Hard-boil the egg and chop finely. Dry the gherkins from the marinade and cut into cubes; they will acidify our sauce. Peel the garlic cloves white and chop with a garlic press.
- Mix the prepared and crushed ingredients, add a couple of drops of hot sauce, freshly ground pepper, mayonnaise and a few tablespoons of ketchup. Transfer the mixture to a blender and beat thoroughly. During the process, you should try for salt and spiciness; gherkins provide enough salt, but if you don’t have enough, you can add more salt. It is advisable to let the finished sauce sit for about an hour.
Prepare potatoes for a side dish:
- While the sauce is infusing, let's make the side dish. Boil the potatoes in their skins, peel and cut into slices no more than 1 cm thick. Add just a little salt and pepper to taste.
- Place a teaspoon of soft curd cheese on each circle, sprinkle with dill (optional) and wrap with a raw smoked strip of bacon.
- Place the potatoes on the grill at 170 degrees, fry for 5-7 minutes. During this time, the bacon, while frying, will “pull” the potatoes into the lock.
- You can simplify your task by boiling the potatoes until half cooked and wrapping them in 2-3 more slices of whole bacon. This will take less time to cook.
Cooking grilled sausages in the oven:
- Choose the most delicious grilled sausages without any cheese filling. With it, you need to remove the top film and make small cuts along the entire length of the sausage.
- We will grill the sausages in the oven at 170 degrees with indirect frying. Sausages take literally a few minutes to prepare, it all depends on the variety you choose. The deeper the cuts in the sausages, the more evenly they will grill in the oven.
Ready-made grilled sausages with bacon-wrapped potatoes can be complemented with a delicious fresh salad. A spring salad of fresh cucumbers, radishes and cherry tomatoes is ideal for this combination. Cut radishes and cucumbers into equal slices, cut cherry tomatoes in half. Mix the salad in a bowl, season with the prepared sauce, add salt and pepper.
Place the grilled sausages on a plate, next to a side dish of bacon-wrapped potatoes, and serve with the salad. In a separate container we set the sauce to 100, it will go well with grilled sausages and potatoes.
Video with recipe for grilled sausages
Sausages are versatile sausages. With their help, you can quickly and easily prepare delicious, satisfying dishes.
Budget-friendly dishes made from delicious sausages will help you on weekdays. All you need to do is buy sausages and use the recipes below. Sausages can be prepared in various ways: boiled, baked or fried. This semi-finished product allows you to prepare more complex dishes - casserole or stew. Let's look at simple ways to prepare sausages that will delight your family and guests.
How to cook sausages
Due to lack of time, housewives sometimes need to quickly and satisfyingly feed their family. A simple, universal scheme for boiling sausages will help you out:- We clean the sausages from the existing cellophane film. If the sausages are packaged in a natural casing, they do not need to be peeled.
Pour into the container as much clean cold water as necessary to cover the sausages with water by about 1-2 cm.
Place the container on the fire.
After the water boils, immerse the cleaned sausages in the pan and reduce the gas.
Cook for 3-5 minutes after the water boils.
Cooking times are indicated on the sausage packaging. You can check their readiness yourself by piercing the sausage with a fork. Ready-made and properly cooked sausages should be soft. There is no need to salt the sausages; this semi-finished sausage product includes flavoring additives and salt, among other things. To prevent the sausages from bursting during cooking, it is recommended to pierce them with a fork several times.
Sausage recipes in the oven
There are many recipes for oven-baked sausages. How can you easily and quickly prepare them, what can you combine them with, and what sauce can you serve them with? Let's look at a few simple recipes.A simple recipe for cooking sausages in dough in the oven is popular. Take ready-made yeast dough. Roll out and cut into small strips. We form “sausages in yeast dough”, grease the top with yolk, sprinkle with sesame seeds. Bake in the oven until golden brown.
Sausages in dough. Cook at home!
Sausages and potatoes in the oven are a hearty and appetizing dish that even a beginner can prepare. If you don’t have time to stand at the stove for a long time, you can cook potatoes and sausages in the oven at home:
1. Wash and peel the potatoes. Cut into pieces and place in a deep bowl. Salt and sprinkle with vegetable oil. If desired, you can add a little mayonnaise or sour cream. Grease a baking tray with oil and place potatoes. 2. Peel the sausages and cut along the edges. You can make cuts along the surface of the sausage.
3. Place the baking sheet on the bottom shelf of the oven, and place a wire rack on top to place the sausages on. Sprinkle them with vegetable oil.
4. After 15 minutes, remove the sausages, as they will be ready earlier. Stir the potatoes and bring to readiness.
Fried sausage recipes
You can simply fry any sausages in a frying pan after pouring a few drops of vegetable oil into it. When frying, they must be turned over periodically.A fairly common dish among novice cooks is scrambled eggs with sausages. To prepare it, you need to place the sausages in a heated frying pan, greased with sunflower oil. After a few minutes, turn over and beat in the eggs. Next, cover the pan with a lid and fry the dish for about 10 minutes.
There is a unique recipe for fried sausages "Romashki" that you will surprise your family with, despite the ease of preparation. 1. Cut the sausages into two halves lengthwise and make deep transverse cuts.
2. Roll the sausage into a ring, bringing the edges together and secure with a toothpick.
3. Grease a frying pan with vegetable oil (you can add a little butter), heat it up and fry the sausages a little.
4. Beat one egg into the center of each “flower” and add salt to taste.
5. When the egg is fried, carefully remove the “flower” with a spatula and place it on a plate, or on a piece of bread.
To decorate a dill dish, make appetizing “daisy” cuttings and grass, and leaves can be cut from cucumber. Children will especially like the dish and will be happy to try it.
Sausages in a slow cooker
Unlike boiling sausages in a saucepan, cooking them in a slow cooker does not require monitoring the cooking process. If the sausages have cellophane film, you need to remove it. The natural shell does not require removal. Place the sausages in a steamer basket or multicooker. Pour water into the container and close the lid. In the program menu, select the “Steaming” mode and set the cooking time to 10-15 minutes. Countdown from the moment the water boils. Take the finished sausages out of the slow cooker and serve with vegetables or a side dish.Gorgeous sausages in the REDMOND multi-pressure cooker
Choose any of the cooking methods and delight your family members. The main thing is not to eat sausages raw. Despite the fact that they are considered a finished product, it is better to cook sausages correctly and tasty.
The editors of the site hope that our article will help you quickly prepare an unusual dish from ordinary sausages.
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