Sausages in the oven

The one who invented sausages needs to erect a monument - the only thing simpler than this dish can be a boiled egg! But to those who thought of cooking sausages in the oven, we will unanimously say “Thank you!”, because simply boiled or fried sausages quickly become boring. Therefore, even such an everyday dish can simply be transformed into the best snack or real dinner.

Ingredients:
4-6 sausages,
50-100 g of hard cheese,
1 small bunch of fresh dill,
salt, ground black pepper - to taste.

Production:
Peel the sausages from the film, boil them, place them on a plate, let them cool and make a longitudinal cut on each one. It is better to slightly salt the water in which the sausages are cooked. Rinse the fresh dill sprigs under running cool water, shake off the water well, lightly dry, spread on a cardboard towel, and chop. Grate the cheese on a large grater. Generously stuff the sausages with grated cheese and sprinkle with a little ground black pepper. Cover a baking sheet with parchment paper, place sausages on it, place the baking sheet in an oven preheated to 180ºC and bake for 15-20 minutes. The cheese should melt. Remove the finished dish from the oven and sprinkle with fresh dill.

Ingredients:
8-10 sausages,
2 tbsp.
l. mayonnaise, 2-3 cloves of garlic,
fresh parsley,
1-2 processed cheese,
ground black pepper - to taste.

Preparation:
Wash the parsley, shake off excess water, lightly dry and chop. Pass the garlic through a press. Combine these two ingredients, add a little ground pepper. Cut the sausages lengthwise and place a mixture of garlic and fresh herbs into the cut. Spread the sausages with mayonnaise, sprinkle with previously cooled and then grated melted cheese. Place the sausages on a baking sheet lined with parchment paper and bake in an oven preheated to 200ºC for 10 minutes.

Ingredients:
10 sausages (450-500 g),
1.5 cups.
milk, 1 cup.
flour, 1-2 eggs (depending on their size),
vegetable oil,
salt - to taste.

Preparation:
Pour the flour into a bowl, add a pinch of salt, and beat the eggs in a separate container. Combine the whipped mass with flour, pour in half the milk and stir everything well until a homogeneous mass is obtained, without lumps. After that, pour in the remaining milk, stir the resulting batter well again and leave it to stand for about 20 minutes. Meanwhile, cut the sausages in half. In a baking dish, place the sliced sausages sparingly, drizzle vegetable oil on top and stir. Place the pan in an oven preheated to 200ºC for 10 minutes. When the time is up, remove the pan with the sausages from the oven and almost immediately pour the batter over the sausages. Return the pan to the oven and cook the dish for 20-25 minutes, not forgetting to check its readiness from time to time. Serve the finished fragrant dish to the table hot with the freshest herbs and vegetables.

Ingredients:
8 small sausages (for example, “Children’s”),
200 g of yeast dough,
100 g of hard cheese,
50 g of ketchup or sweet, non-spicy homemade adjika,
30 g of butter.

Production:
Roll out the yeast dough into a layer approximately 1 cm wide, cut into squares with a side of 6 or 8 cm. Place the sausages previously coated with ketchup in the center of the cut squares, sprinkle with grated cheese and wrap in an envelope. Place the envelopes on a baking sheet greased with butter and bake for 20 minutes in an oven preheated to 180º C.

Ingredients:
10 sausages,
500 g store-bought puff pastry,
1 egg yolk,
sesame seeds,
vegetable oil,
butter,
a little flour.

Making:
Thaw the puff pastry and roll it out. Cut into strips 1.5-2 cm wide. Add 1-2 tbsp to the egg yolk. l. water and move carefully. Wrap each sausage in a strip of dough, moving diagonally, and place on a baking sheet greased with vegetable oil. Brush the sausages in the dough on all sides with egg yolk, sprinkle with sesame seeds and, placing the baking sheet in an oven preheated to 180º C, bake them for 30-40 minutes. Remove the finished sausages in the dough from the oven and brush with butter.

Try to eat other types of sausages: smoked, with cheese, etc., the taste of the finished dish will only benefit from this.

Ingredients:
8-10 sausages,
8-10 potatoes, boiled in their jackets,
1-2 eggs,
5-6 tbsp.
l. flour, vegetable oil,
butter,
sesame seeds - optional,
salt, ground black pepper - to taste.

Preparation:
Peel the cooled potatoes, grate them on a small grater and add eggs, salt and pepper to the resulting mass. Stir everything thoroughly, add flour and knead the potato dough. Knead the dough as thoroughly as possible. Divide the finished dough into 8-10 parts (depending on the number of sausages). Mash each part into a flat cake, in the center of which place the sausage. Wrap it one hundred percent in the dough, wetting your hands with cool water. The resulting sausages in the dough should be shaped like potato pies. Place them on a baking sheet lined with parchment paper. Grease any such pie with melted butter on top, sprinkle sesame seeds on top if desired, and place in an oven preheated to 200º C for 20-25 minutes. Don’t forget to look into the oven from time to time: if your sausages in the potato dough are browned, it’s time to take them out.

Ingredients:
1 large sheet of narrow pita bread,
4-6 sausages,
100 g of hard cheese,
2-3 pickled cucumbers,
several feathers of green onions,
2 tbsp.
l. mayonnaise, 2 tbsp.
l. vegetable oil, salt, spices - to taste.

Production:
Spread the pita bread and divide it into equal pieces, taking into account the number of sausages and eaters. Cut the pickled cucumbers and cheese into thin cubes. Grease any piece of lavash with mayonnaise. Place a piece of cucumber, cheese, a couple of green onions into the sausages cut lengthwise, season with spices, place on pita bread and wrap in tight rolls. Place the rolls on a baking sheet, sprinkle with vegetable oil, and sprinkle with spices. Place the baking sheet in an oven preheated to 180º C and bake for 20-25 minutes until the rolls are golden brown.

Sausages

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Sausage in cabbage

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Fried sausages in Frankfurt dough

I looked through the fried sausages in batter offered by “Povarenko”, but didn’t find anything like it. During the day, there was a need to quickly prepare something that you could quickly snack on during the working day, and that would be suitable for sweet tea and coffee)))

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Sausages in a parchment casing

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Sausages in crispy batter “Good morning”

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Appetizer “Sausages in a mink”

An attractive snack with the theme “Sausage in dough” will especially appeal to children, and adults will also love it! It looks original on the table, is easy to prepare, so it’s perfect for celebrating the New Year!

Sausages . Sausages are a popular sausage product that is consumed both on its own and in combination with other products, being one of the ingredients in various dishes.

It is believed that the sausages in their modern form were made by the Viennese butcher Johann Laner. The date of creation of the sausage is even known: November 13, 1805. It received the name “Frankfurter”, since Laner himself was from Frankfurt. The “progenitors” of sausages are mentioned in Homer’s Odyssey.

True, if at first sausages were made from meat, then finding that the client would not be able to evaluate the contents of the product, manufacturers began to save money. They began to put not only the skin and tendons of animals into sausages, but also completely replaced the meat component with protein additives. What follows is more terrible. To extend the shelf life and improve the taste, they began to put a lot of chemical components in sausages - dyes and preservatives, which greatly moved sausages away from a healthy diet.

How to cook homemade sausages: 5 best recipes and useful tips

Vera Makarova

It is no secret that choosing high-quality sausages in the store is very difficult: they contain stabilizers, emulsifiers, moisture-retaining components, and many different additives, the purpose of which is very difficult for the average user to understand. In some sausages, the percentage of meat content is not higher than 10%, and even then, it is mostly skin, cartilage and other not the most appetizing components. The rest (at best) is flour, soy and flavorings.

Sausages are the invention of a German butcher from Frankfurt. Having moved to Vienna in 1805, he came up with the idea of mixing minced beef and pork for sausages, which made the golden standard and traditional recipe, and Austria and Germany to this day cannot decide whose national dish it is and where its homeland is.

Let's be honest, they have nothing in common with the sausages we know. In the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia), sausages appeared in 1936, thanks to Anastas Mikoyan, People's Commissar of the food industry. They were divided into two types: premium and first. The high grade included amateur, dairy, pork, butter, Russian and diabetic sausages, the first grade included lamb and beef, Russian and raw.

At the moment, the standards are not so strict, so it is often difficult to realize what you are actually buying. So as not to take risks, we offer 5 very tasty recipes for homemade sausages - they are all frisky, simple and very tasty, and most importantly, you will be convinced that you and your kids are eating natural food.

Ingredients

Pork (or minced pork) - 500 g;
Lard - 500 g;
Veal (or minced meat) - 300 g;
Onions - 3 pcs;
Breadcrumbs - ½ tbsp;
Vegetable oil for frying
Nutmeg - to taste;
Cloves - to taste;
Ground pepper - to taste;
Salt - to taste.

Recipe

1. Grind pork and veal through a meat grinder. If you have ready-made minced meat, add salt, pepper, seasonings and crackers.

2. Finely chop the bacon and cook.

3. Finely chop the onion and fry in vegetable oil.

4. Mix all the ingredients and form sausages: you can stuff small pork intestines or use special cling film (unlike ordinary film, it is heat-resistant).

Ingredients

Chicken breast or leg fillet - 500−700 g;
Egg - 1 piece;
Milk - 100 ml;
Onion - 1 piece;
Salt, pepper - to taste;
Dried or fresh herbs - to taste.

Recipe

1. Cut the chicken into small pieces and grind in a blender until smooth.

2. Salt, pepper, add milk, egg and onion evenly.

3. Beat all the ingredients together well, beat a little into a large bowl and let the minced meat sit for 20 minutes.

4. Form the sausages using heat-resistant cling film.

Ingredients

Homemade Vienna sausages - 5 pcs;
Curry powder - 2 tbsp. l;
Ketchup - 250 gr;
Onions - 2 pcs;
Olive oil - 1 tbsp. l;
Honey - 1 tbsp. l;
Worcestershire sauce - to taste;
Balsamic vinegar - 2 tbsp. l;
Pepper - to taste.

Recipe

1. To make this dish, sausages must first be boiled for approximately 15 - 20 minutes. Then cut them slightly and fry in vegetable oil until perfectly crisp.

2. Finely chop the onion and fry separately. Add ketchup to the onion, then curry, pepper, honey, Worcestershire sauce and balsamic vinegar. Cook over low heat until done.

3. Before serving, cut the sausage into pieces and pour over the sauce. Potatoes are suitable as a side dish.

Ingredients

Pork - 1.5 kg;
Lard - 1 kg;
Ground pepper - to taste;
Salt - 1 tbsp. l;
Nutmeg - ½ tbsp. l;
Thyme - 3 tsp;
Sage - 3 leaves.

Recipe

1. Grind the pork and lard and mix with spices and salt.

2. Fill the casings with minced meat or form sausages using heat-resistant film.

3. Leave the cooked sausages in the refrigerator for a day - after this you can cook, freeze or store further in the refrigerator, preferably no longer than 5 days.

Beef -½ kg;
Chicken - ½ kg;
Egg - 1 piece;
Milk - 1 tbsp;
Butter - 100 g;
Salt - to taste;
Nutmeg - to taste;
Guts.

Recipe

1. We pass the meat through a meat grinder a couple of times or grind it very very much in a blender: the tenderness of the finished sausages will depend on the degree of grinding.

2. Add other ingredients to the minced meat, mix thoroughly and leave in the refrigerator overnight (that is, in the dark) .

3. Using a culinary syringe, stuff the intestines: it is important not to overfill them, and do not leave empty spaces. Make several holes in the finished sausages to remove air. Boil sausages for 35 minutes in salted water.

Useful tips

1. If you cook sausages at home as a semi-finished product, freeze them. Before that, boil in water to 90 degrees, without bringing to a boil for 50 minutes.

2. It is recommended to keep the formed sausages in the refrigerator for a couple of hours and only then cook them.

How to cook sausages?

How to cook sausages

Due to lack of time, housewives from time to time have a need to quickly and satisfyingly feed their family.
The usual, universally applicable scheme for boiling sausages will help you out: – 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, cool water as is needed to cover the sausages with water by approximately 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.

Sausage recipes in the oven

There are a huge number of recipes for oven-baked sausages. How to quickly and easily prepare them, what to combine them with and what sauce to serve them with? Let's look at a few easy recipes.

The usual recipe for making 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 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 into the sides. You can create cuts along the surface of the sausage.

3. Place the baking sheet on the bottom shelf of the oven, and place a mesh on top to place the sausages on. Sprinkle them with vegetable oil.

4. After 15 minutes, take out the sausages, because 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, having previously poured a few drops of vegetable oil into it. When frying, you need to twist them from time to time.

A fairly common dish among novice cooks is scrambled eggs with sausages. To make it, you need to place the sausages in a heated frying pan, greased with sunflower oil. After a couple of minutes, turn over and beat in the eggs. Then cover the pan with a lid and fry the dish for about 10 minutes.

There is a unique recipe for fried sausages “Romashki”, which you will amaze your family with, despite the ease of preparation. 1. Cut the sausages into two halves lengthwise and create 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 lightly fry the sausages.

4. Drive 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 design a dill dish, you can create appetizing “daisies” with cuttings and grass, and leaves can be cut from cucumbers. Children will especially like the dish and will be happy to try it.

Sausages in a slow cooker

Choose any of the manufacturing methods and please your family members. Most importantly, do not eat sausages raw. Despite the fact that they are considered a finished product, it is better to cook sausages correctly and tasty.