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How to cook homemade sausages in a pan. Practical advice on how to fry homemade sausage in the oven

Every person has such moments when the usual food gets bored and the body requires "something tasty". Someone orders pizza or rolls at home, someone gets together and goes to the nearest cafe to eat a couple of cakes. But in the absence of money, not everyone can afford such delicacies, so simple snacks for example, grilled sausage in different variations. In addition, sometimes even this dish can become the main one.

With cheese

If your goal is just a light snack, then check out this simple recipe.

We will need:

  • boiled sausage;
  • oil (for frying);
  • bread.

Preparation

First, fry the main ingredient in a skillet. When one side is browned, turn over, then place a piece of cheese on top. Close the lid and wait for it to melt and lightly brown. It is best not to set the fire too high, otherwise the food will burn. Put the prepared grilled sausage with cheese on top of the bread, you can add fresh cucumber- and voila! Your stomach will be satisfied.

With egg

This option is perfect for breakfast or a light snack. Perhaps many will compare the recipe with the usual one, but here everything is a little more interesting.

You will need:

  • Boiled sausage (larger in diameter).
  • Chicken eggs.
  • Greens (for decoration).

Preparation

Cut the base into slices of medium thickness. Fry the sausage on one side. In most cases, it will begin to "rise" along the edges, forming a kind of container. Break the egg in the center, try to make sure that it does not flow out. Cover, put on low heat and wait for the protein to cook. Serve the fried sausage with egg, garnish with a sprig of parsley, along with the vegetables. Even the most capricious children will like the usual breakfast in an unusual way.

Viennese

This recipe will completely replace the meat component of the main course, and besides, cooking it is as easy as shelling pears.

You will need:

  • Boiled sausage.
  • Eggs (for breading).
  • Flour (for breading).
  • Breadcrumbs (for breading).

For the sauce:

  • boiled egg;
  • sour cream - 100 g;
  • cucumber pickle - 1 tbsp. l .;
  • mustard - 1 tsp;
  • greens;
  • salt, pepper - to taste.

Preparation

Cut the sausage into 1-1.5 cm slices.Then pour everything for breading into different plates: flour, breadcrumbs and beaten eggs. Preheat a skillet and add 1 cm of oil to make a mini fryer. Send the main ingredient first to flour, then to eggs, then to breadcrumbs, and immediately to preheated dishes. Fry on both sides until tender.

The sauce is very easy to mix. All ingredients are placed in one container and mixed well. Pre-cut the egg, also do with herbs.

The recipe fried sausage is ready! Serve with mashed potatoes or other suitable side dish. Be sure to use a gentle dressing, because it will add freshness and decorate the dish with spice and smell. Bon Appetit!

Puffs with grilled sausage and cheese

The recipe is perfect for baking lovers. What could be better than satisfying delicious snack hand-made?

You will need:

  • Puff pastry (available at the store).
  • Boiled sausage.
  • Eggs.

Preparation:

  1. Prepare the dough first. Roll it out slightly with a rolling pin to make it thinner. According to the standard, the shape of the product is a square, this is exactly what is perfect for a recipe.
  2. Cut the sausage into thin slices, fry each piece on both sides. Then put the ingredient on the dough sheet in an even layer, removing excess fat.
  3. Grate cheese on a coarse grater. Sprinkle liberally on the grilled sausage. Now you need to carefully roll up the dough to make a strong roll.
  4. Cut the resulting "sausage" into pieces 5 cm thick. Put the puffs on a baking sheet so that there is some distance between them. Cover with whipped yolk on top - this will add rosiness. Send for 20-25 minutes in the oven, preheated to 180 degrees.

Delicious puffs are ready! Can be served with tomato or sour cream sauce... They will become a favorite delicacy of your household, because the appetizer is hearty and incredibly tasty.

As you know, even the most simple dishes can be spoiled if you do not know some of the subtleties.

  • Boiled sausage is best suited for frying. It has a less pronounced taste and a more suitable consistency. Smoked after heat treatment becomes either too salty or too harsh.
  • You need to cook fried sausage over medium heat. Otherwise, it can burn very quickly or stick to the dishes.

I really love homemade sausage... I remember when, as a child, my parents slaughtered a pig and our whole family made sausages. It's much easier now. After all, you can buy not only minced pork, but also ready-made for cooking raw sausage... It only needs to be fried. But this is not complete without small cooking secrets. I share a proven recipe with step-by-step photos of how to properly prepare homemade sausage in a pan.

So, we need:

  • raw pork sausage- 1 ring;
  • water - 2-3 tbsp. spoons;
  • vegetable oil - 2-3 tbsp. spoons;
  • parsley for decoration.

If you decide to make the sausage yourself, then you will have to sprinkle the minced pork with spices and salt, mix and stuff the intestine with minced meat, tying it on the sides with a thread. You can just buy the already stuffed raw sausage in the meat department, which you just need to cook properly. I chose the second option and bought a semi-finished product.

How to fry homemade sausage in a pan

Put the sausage in a frying pan with vegetable oil.

Reduce the fire a little, and pierce the sausage with a toothpick in different places. So, the juice from the sausage will flow out of the holes and the sausage shell will not burst from a large amount of liquid inside.

Fry the sausage on both sides until pleasantly golden.

Add a couple of tablespoons of water to the pan, preferably hot. Under closed lid simmer the sausage until the water evaporates.

Remove the ring onto a paper towel or towel. Dip on top to remove excess fat as much as possible.

The sausage can be served both warm and cold. If you decide to use fried homemade sausage as cold appetizer, then you should let it cool and only then cut.

Serving the sausage cut into small pieces, you can decorate with a sprig of greens.


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

We are already tired of the endless questions "Where can I get it?", "How to do it?" -shop for sausages "I eat sausages".

Where to buy sausage guts?
- Where can I get the guts for homemade sausage?
- Where can I get the right worm?
- What caliber of the shell is needed?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages so that they don't burst?
- What recipes would you recommend?
- How to stuff the minced meat into the casing?

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

To make sausages we need:
Equipment: a meat grinder with a sausage attachment (tarsus) or a sausage syringe, which is much less common in kitchens.
Ingredients: Intestinal membrane, meat, salt, spices (spices).

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

Where to get the intestinal membrane?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings just do not lie on the counter. Butchers do not sell guts - they buy ready-made half carcasses and simply cut them up. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and observe, firstly, for the production of intestines and for their trade, which is not easy, but simply unprofitable for the market. Therefore, they do not trade! You can negotiate with the butchers and ask them to bring the guts and sell them "under the counter." Trust me - these will be handicraft intestines with remnants of mucous membranes that will not be calibrated in size (diameter). What they bring - they will bring them. There is little pleasure for a true culinary expert from such purchases.
If I am read by professional butchers-sausages from factories, they may chuckle, remembering that the production where they work is full of guts. I agree with them! But taking the guts out of production is a banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the "I eat sausages" online store of intestinal casings, familiarize yourself with the assortment and place an order. The assortment allows you to purchase intestines and tarsus and spices, starter kits, as well as the necessary components that you lack to delight your household with delicious, traditional and natural food.

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

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

PORK CASING
Pork intestines are rightfully considered the most widespread and demanded type of natural casings. Thin walls of the womb allow not to peel the casing from sausages or homemade sausages and use it with the product. This method is the most delicious.

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

You can read more about the worm at the link. Examples of recipes using this sausage casings - pork casings 38/40: recipe 1 (Simple German recipe), recipe 2 (turkey sausages), recipe 3 ( Liver paste), recipe 4 ("Ukrainian fried" sausage), recipe 5 ( Chicken sausages"15 minutes"), recipe 6 (Belarusian homemade dried sausage), recipe 7 (grilled pork sausages), recipe 8 (grilled sausages with cheese for a picnic).

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

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

Pork bladders caliber 20/25
This shell is ideal for boiled or dry-cured sausages... Don't forget to use nitrite salt when dry-curing.

BEEF CASING
Beef casings (intestines) are the most durable natural casings. It is in them that homemade dry-cured sausages work best. Since ancient times, people have been preparing sausages at home in beef intestines; this natural casing allows you to smoke and fry homemade sausages. Beef blue has been considered from time immemorial to be an ideal casing for sausages such as ham, brawn, saltison (soltizone, zeldezon), and this natural casing is also considered a classic for boiled sausages (Doktorskaya, Lyubitelskaya).

Beef casings caliber 38/40

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

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

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

You can read more about beef blueberry at the link. Here are examples of recipes for sausages prepared using beef syuga: Recipe 1 (Ham (Saltison) from pork knuckle). This recipe was also a success among professional technologists. Recipe 2 (Homemade marble ham), recipe 3 (Lean beef ham).

LAMB SHELL
Lamb casings or as they are called by butchers - lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. In lamb blue, smoked, boiled sausages, brawn and saltison are excellent. Stuffing capacity of lamb blues - from 1 to 2.5 kg in 1 piece.

Lamb casings caliber 24/26
The best casings (intestines) for thin "Hunter" type sausages. For frying in a pan, they are usually folded into beautiful spirals. You can read more about lamb carp at the link.
Attention! Please note that a fine lamb wand (meat grinder attachment) with a diameter of 18 mm must be used to stuff this womb. Manually - without a pin, it is very difficult to do it.

Examples of recipes for sausages prepared using this casing for sausage - lamb wand: Recipe No. 1 (Grilled mutton sausages), Recipe No. 2 (Festive spiral sausages). Only thin mince- loose on the grate 3-8 mm, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the tarsus when stuffing, "grind" in a meat grinder and the appearance will be non-standard.

Sinyuga lamb caliber 70+
Perfect for chicken rolls, rolls of chopped shank, sausages from minced meat pieces, dry-cured sausages such as sudzhuk, flat dried sausages, steppe-style kazy, rolls.

An example of recipes for sausages made using lamb blueuga: recipe 1 (minced pork ham), recipe 2 (royal sausages).

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

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

Collagen casing for sausages

Sausage annular protein membrane
This shell is an artificial analogue of a lamb's belly. Usually they use a sausage attachment for filling.
Made from Beef Collagen. Differs in thin walls, maximally repeating the circular shape of the natural shell.

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

CELLULOSE CASING
Cellulose sausage casing differs in vapor and smoke permeability, has been used in industry for over 40 years.
We all remember very well examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doktorskaya and Lyubitelskaya sausages).

Sausage cellulose casing

But in the restaurant ???? What's going on in the restaurant?

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

It turns out that in a restaurant you can make any sausage-sausage not obeying the regiment. In other words. how did the chef consider it necessary to add nitrite salt to the recipe - so he will pour it into the kupat ??? Who controls it?

Homemade sausage is not only delicious, but also highly nutritious product that no other can match. Due to the fact that only meat, bacon and spices are present from the ingredients in homemade sausage, such a dish and taste is excellent, and you can get enough of it for a long time. In stores and on the market, semi-finished products of such sausages are most often sold, which must either be fried or boiled. And then on your table there will be delicious and healthy homemade sausage.

We do not cook homemade sausage at home, as it is both long and troublesome. Much easier to buy already ready-made semi-finished product and cook it at the right time. We tried both frying and boiling sausage, but we liked the boiled sausage more, as it turns out to be more juicy and soft. Despite the fact that homemade sausage fried on both sides in a pan looks much more appetizing and prettier, recently we have been boiling sausage more and more often. Below there will be a description of both methods of cooking sausage, and you can choose the one that you like best.

How to fry homemade sausage

Depending on the manufacturer of homemade sausages, it can have different shapes - rings or individual sausages. In order to fry the sausage well, you need a frying pan that does not burn at the bottom, a little vegetable oil and time. The pan needs to be heated, pour a little oil and after it has warmed up, put the homemade sausage on it. On average, sausage is fried over low heat for about twenty minutes on one side, and then turned over to the other side.

In the process of heat treatment, lard and lard emit a lot of liquid vapor, and they can tear the sausage gut. In order for the sausage to remain intact, it is recommended to pierce it in several places with a needle or sharp toothpick before frying. But due to this, all the "juice" comes out of the sausage and it becomes drier. It turns out that when frying sausages become more beautiful, but less juicy. Even adding water to the pan and steaming it under the lid does not help. That is why we began to boil the sausage - it is not so beautiful, but much juicier, since no liquid flows out of it during cooking.

How to boil homemade sausage

You can boil homemade sausage as simply in water, but then part of the sausage juice will flow into the water, and you will get less delicious sausage... It tastes better if you put a sausage ring in a plastic bag and tie it up. With this method of cooking, the juice that comes out of the sausage does not dissolve in water, but remains in the bag. And the sausage is essentially boiled in its sausage juice. This sausage is much tastier than boiled in water and juicier than fried in a pan.

Moreover, you can not pour out the sausage juice, but add it when cooking first courses or cooking porridge, pasta etc. The composition of the juice flowing from homemade sausage during cooking resembles, and every housewife will find rational use for it. Boiled sausage, like fried sausage, is good both hot and from the refrigerator. But you need to remember that it is difficult to cut hot sausage into neat thin pieces. Cold sausage it is cut much easier, and then it can either be heated in microwave oven, or fry in a pan.

Fry the sausage rings on each side over medium-high heat.

Fry small pieces of boiled sausage over high heat, stirring constantly.

How to fry boiled sausage

Products
Cooked sausage doctor's - 7-10 pieces 1.5-2 centimeters thick
Sunflower oil - 1 tablespoon

How to fry boiled sausage
1. Cut the sausage into rings.
2. Put the frying pan on high heat.
3. Wait until the pan warms up, add oil and put the sausage in 1 layer.
4. Fry the sausage for 1.5 minutes, then turn it over and fry for another 1.5 minutes.

The sausage is ready - serve with garnish and sauces.

Fusofacts

Doctor's sausage is a finished product that can be consumed without heat treatment. However, if there is a goal to serve the sausage hot and decorate it with a crust, frying is used.

If the sausage has a large diameter, very few pieces will fit in the pan. To fit more, cut each sausage circle in half.

When frying, sausage circles can curl up - to prevent this from happening, either cut the sausage into thick circles (from 1 centimeter), or make petal cuts along the edges - then the sausage will remain flat.

Rolled fried sausage pieces can be used by serving scrambled eggs in them, green pea, tomato ketchup etc.