What to cook with sausages and corn. Delicious dishes with sausages

WITH The oldest finds indicating that maize was cultivated in Mexico date back to 3400-2300. BC e., but the wild ancestors of this culture are more than 80 thousand years old. Modern breeders still have not been able to achieve the same successes that the Incas achieved in breeding the early maturing and cold-hardy form of corn.

The Indians used for food not only corn grains, but also other parts of the plant: pollen (from which they made soup) and panicles.
The ancient Peruvians, unlike the Mexicans, did not make flour from it and did not bake tortillas, but cooked and fried whole grains.
Since time immemorial, the inhabitants of the main island of the Caribbean have prepared dishes from corn.

The largest producer of corn today is the United States, and it is perceived throughout the world as the national American product. It is impossible to imagine American cinemas without popcorn, and corn whiskey, "bourbon", has become popular everywhere.

Canned and frozen corn is used in a wide variety of foods. Remember at least salads. Without corn, many of them would not be as tasty and healthy. And how good it is as a side dish for meat and poultry!
So it turns out that without corn it is impossible to cook almost any festive dish.

But corn is not only tasty, but also extremely healthy product. It contains a large amount of carbohydrates, proteins, fats, vitamins A and C, as well as mineral salts of potassium, phosphorus, calcium, and so on.

Salad with corn, chicken and bell pepper

2 small chicken breasts
1 red bell pepper
30-40 g green onions
1-2 tbsp. tablespoons of chopped dill or parsley
mayonnaise, black pepper, salt to taste

Instructions: Wash the chicken breasts, add cold water, salt and boil until tender. Then chill, fillet and cut into small cubes. Put the corn in a colander and dry. Peel the bell peppers from the core and seeds, rinse and chop into thin strips. Wash, dry and chop green onions. Combine all prepared foods, add black pepper and herbs. Season with mayonnaise, salt, mix well and put in a salad bowl.

Salad with corn, rice and eggs

1 can canned corn
1 cup long grain rice
1 box (200 g) crab sticks
4 eggs
mayonnaise, black pepper
salt to taste

Instructions: Rinse the rice well in running water, then pour cold salted water, cook until tender. Then put it on a sieve or colander, pour over with cold water and dry. Hard-boiled eggs, chill, peel and cut into small cubes. Cut the crab sticks into thin slices or strips, then mix with the eggs. Open a can of corn, carefully drain the liquid. Add dried corn to eggs and crab sticks. Add salt to taste, season with mayonnaise, mix well and put in a salad bowl.

Salad with corn, mushrooms and cucumbers

1 can (350 g) canned corn
0.5 pack (225 g) frozen mushrooms
4-5 small fresh cucumbers or 2 long salad cucumbers
1-2 tbsp. tablespoons of chopped parsley or dill
100-150 g mayonnaise
2 tbsp. sour cream, black pepper, salt to taste

Instructions: Put the mushrooms in a boiling salted hearth, cook until tender (10-12 minutes), drain in a colander and dry. Then cut them into thin strips. Wash the cucumbers, dry them (if you wish, you can cut off the skin) and cut into small cubes or grate on a coarse grater. Put the corn in a colander and dry. Mix corn with mushrooms, cucumbers, herbs, add salt and pepper to taste. Season with mayonnaise and sour cream, stir and put in a salad bowl.

Meat soup with corn, peas and beans

600 g beef bones
500 g beef (pulp)
0.25 pack frozen green peas
0.25 pack frozen corn
0.25 pack of frozen green beans
1 onion
1 carrot
1 parsley root
salt to taste

Instructions: Rinse the beef bones, dry and chop. Pour cold water over them and put on fire. When the water boils, reduce the fire, carefully remove the formed foam. Salt the broth and cook for 2.5-3 hours. After 1 hour after the start of cooking, put the washed meat, peeled and sliced ​​parsley into the soup. The resulting foam must be removed periodically. Thoroughly eat the finished broth, put the meat in a separate bowl, remove the bones. Put the broth on the fire again, add peeled and sliced ​​carrots and onions. Cook for 10-12 minutes, then add corn, peas and beans. Continue to steam for another 3-5 minutes, then remove from heat. Put a piece of meat into plates and pour hot soup over it.

Cornflake soup

1 liter of water
1 glass of milk
2 tbsp. tablespoons of cream
2 egg yolks
30 g butter 1 cup unsweetened cornflakes
salt to taste

Instructions: Pour the corn into boiling salted water, boil (5-7 minutes), then pour in milk and cook for about 30 minutes. Then catch the corn with a slotted spoon, rub it through a sieve and lower it back into the soup. Bring to a boil, then reduce heat and season the soup with egg yolks, cream, butter and salt. Pour the prepared soup into bowls and put the cornflakes in them.

Fresh Corn Soup

1.5 packages (675 g) frozen corn
2 glasses of water
2 cups milk
1 glass of cream
1 onion
1 tbsp. a spoonful of wheat flour
30 g butter
50 g green onions
grated nutmeg
ground black pepper, salt to taste

Instructions: Pour corn into boiling salted water, boil (5-7 minutes), then put in a colander, dry and mince. Peel the onion, wash, chop finely and brown in hot butter with flour. Put fried onions, corn in a saucepan, season with salt, pepper, nutmeg (optional), pour in milk and cream and bring to a boil. When serving, sprinkle the soup with washed and finely chopped green onions.

Rice with corn, green peas and sausages

1 cup cooked loose rice
1 can canned or 0.5 pack (225g) frozen corn
0.5 pack (225g) frozen green peas
300 g sausages or sausages
3 tomatoes
100 g cheese
vegetable oil
ketchup or tomato paste
ground black pepper
salt to taste

Instructions: Heat oil in a frying pan, add green peas, corn, rice and heat everything over low heat without frying. Cut the sausages or sausages into thin slices. Wash the tomatoes, dry and cut into slices. Grate the cheese on a fine grater. Add sausages or sausages and tomatoes to rice, corn and peas. Pour over with ketchup or tomato paste (it must first be diluted in 2-3 tablespoons of water) and, stirring, heat over low heat for 10-12 minutes. 2-3 minutes before being ready, cover with cheese, mash and cover.

Corn pancakes with apples and pumpkin

0.5 cups cornmeal
0.5 cups wheat flour
50-60 g butter
1.25 teaspoons of baking powder or 0.25 teaspoons of baking soda
0.5 tsp salt
2 tbsp. tablespoons of sugar
2 apples
200 g peeled pumpkin pulp
0.5 cups butter for frying

Instructions: Wash the apples, dry, peel, core and seeds, and then grate with the pumpkin on a coarse grater. Pour corn and wheat flour, baking powder or salt, salt, sugar, apples and pumpkin into a deep bowl and mix well. Whisk the milk together with the melted butter, cooled to room temperature, until a persistent foam forms. Pour milk and butter into the flour mixture and mix everything thoroughly to get a lump-free batter. Pour vegetable oil into a deep frying pan (its layer should be at least 1.5 cm). Place a skillet over medium heat and heat the oil to keep it hot but not smoke. Fry the pancakes in it, scooping up the dough with a tablespoon and carefully dipping it into the oil. Each side must be fried for at least 3-4 minutes, until golden brown. Serve hot.

Corn baked with cheese

1 box (450g) frozen corn
3-4 carrots
300 g cheese
1 tbsp. a spoonful of vegetable oil
3-4 tbsp. tablespoons of mayonnaise
ground black pepper
salt to taste

Instructions: Pour the corn into a colander, pour boiling water over it and dry it. Wash the carrots, cook until tender, then peel and grate on a coarse grater. Mix chopped carrots with corn, transfer to a fireproof dish, oiled, smooth, salt and pepper to taste. Grate the cheese on a coarse grater and cover it with corn and carrots. Top with mayonnaise and smooth it out. Place the dishes in an oven preheated to 160-180 ° C and bake for 15-20 minutes.

Corn with eggplant in a pot

1 box (450g) frozen corn
3-4 carrots
1 large eggplant
300 g cheese
4 tbsp. tablespoons of vegetable oil
1-2 cloves of garlic
3-4 tbsp. tablespoons of mayonnaise
ground black pepper
salt to taste

Instructions: Wash the eggplants, dry, remove the stalks. Then cut the eggplants lengthwise into thin (no more than 5 mm) strips and fry them in heated oil (1.5-2 tbsp. Tablespoons) until golden brown. Pour the corn into a colander, pour boiling water over it and dry it. Peel the carrots, wash and grate on a coarse grater. Then fry until golden brown in a pan with heated oil (0.5-1 tbsp. Spoon). Mix carrots and eggplant with corn, transfer to a ceramic refractory pot, greased with the remaining oil, add mashed garlic, salt and pepper to taste, mix well and smooth.
Grate the cheese on a coarse grater and cover it with corn and carrots. Top with mayonnaise and smooth it out. Put the dishes in an oven preheated to 160-180 degrees and bake for 15-20 minutes.

Cabbage casserole with sausages
head of cabbage
4-5 sausages
3 medium onions
1 carrot
3 small apples
2 eggs
cheese
3-4 tbsp. tablespoons of flour
butter or margarine
greens
salt pepper
breadcrumbs

Shred cabbage, rub it with salt, cut onions, apples and carrots on a coarse grater, cheese - on a fine one, cut sausages into slices.
Fry onions with carrots, add cabbage, salt, pepper, simmer min. 10, add apples and simmer for another 20 minutes.
Smear the drain on a frying pan with high sides. butter, sprinkle with breadcrumbs and put part of the stewed cabbage, then a layer of sausages, cheese. Then again cabbage, sausages, cheese. The top layer is cabbage.
Mix the sour cream with flour and eggs, pour in the cabbage, sprinkle with cheese and bake in the oven until the cheese is browned.

Vegetable casserole with sausages
1 kg of potatoes, 1 liter of a jar of peas, 4 onions, 0.5 kg of sausages, 2-3 tomatoes and peppers each, herbs to taste. For the sauce: 200 ml of sour cream, 200 g of cheese, 1 egg, 1 glass of water, 2 tablespoons of flour, salt, pepper to taste.

First you need to fry the potatoes cut into thin strips in vegetable oil.
Fry dairy veal sausages.

In a separate frying pan, fry the onions until half cooked, add green peas and simmer for five minutes over low heat.

Put a layer of fried potatoes on a greased baking sheet, then a layer of peas with onions and sausages. Top with chopped tomato slices and green (red) bell pepper. Place in the oven for 10 minutes.

Separately prepare the sauce by mixing sour cream, an egg, grated fat cheese and flour diluted in a glass of water. Pour the sauce over the casserole and put it back in the oven for a couple of minutes until the sauce thickens.

Before serving, sprinkle the casserole with chopped herbs (parsley, basil, dill).

You can eat it with ketchup or soy sauce, as you like.

Rice casserole with sausages
Ingredients: 2 tbsp. round grain rice, 4 eggs, 2 large onions, 1 bunch of dill, 8 pcs. sausages (I have sausages with cheese), 3 tbsp sour cream, 50g. hard cheese, salt, pepper, your favorite spices to taste.

Boil the rice, let it cool.
Dice the onion and fry in vegetable oil until transparent. Leave to cool.
Divide the eggs into whites and yolks. Beat the whites into a fluffy foam and mix with the cooled rice.
Add finely chopped dill to the rice. Stir the mixture gently from bottom to top. Salt and pepper. Add your favorite spices.
Mix the yolks with the cooled fried onions.
Cut the sausages in half lengthwise.
Put half of the prepared rice in a greased dish.
Top - a mixture of onions with yolks.
Then spread out the sausage halves.
Add the remaining rice and flatten.
Brush with sour cream, sprinkle with grated cheese.
Bake in an oven preheated to 180C for ~ 35 min.
Cool slightly and cut into portions. The casserole keeps its shape well.

Pasta casserole with sausages
Ingredients:
125 g pasta
2 onions
1 tbsp. l. tomato puree
2-3 sausages
250 g cheese
30 g butter
salt, pepper to taste
fresh herbs
mayonnaise

Cooking method:
Boil the pasta. This can be done in advance. Then prepare the sauce. Fry finely chopped onions in butter. When it's lightly browned, add 1 tbsp. a spoonful of tomato puree, diluted in 3 tbsp. spoons of boiled water. Boil the sausages separately, chop them finely and simmer with the sauce. Season with salt and pepper to taste. Grate hard cheese, such as Dutch or Swiss, on a coarse grater. Grease a baking dish or a regular frying pan with high sides with butter (so that the casserole does not burn, the dish can be sprinkled with breadcrumbs for reliability) and put in layers of pasta, sauce with sausages, a lot of grated cheese, alternating these products until they will not end. Sprinkle cheese on top of the casserole. Preheat the oven to 180 degrees and bake the pasta in it for about 15 minutes. Serve the dish, garnished with fresh herbs. With such a pasta casserole, a salad of fresh cucumbers and tomatoes with onions goes well. Tip: You can pour mayonnaise mixed with tomato ketchup on top of the casserole, it will become more juicy and appetizing.

Royal chicken with sausages
Ingredients:
large chicken about 3 kg
garlic 2 cloves
medium zucchini
onions 80 g
eggplant 200 g
sausages in a natural casing 200 g
cream 80 g
olive oil 10 tbsp l.
8 slices bread
eggs 2 pcs.
thyme, salt, pepper to taste

For onion marmalade:
butter 80 g
onions 60 g
sherry 1/4 cup

Cooking method:
We wash the gutted chicken thoroughly. Prepare saute from eggplants and half a zucchini, that is, simmer them over low heat. Meanwhile, in the second frying pan, stew the finely chopped heart, stomach and liver of the chicken with the second half of the zucchini, onions, salt and pepper. Finely chop the sausages, mix them with the contents of both pans, add bread, thyme, chopped garlic, eggs. Mix the whole mass and stuff the chicken with it, which we then sew up. We spread it on a baking sheet, bake at a temperature of 140 degrees, pre-watered with olive oil. After 10 minutes, we take out the chicken and carefully pour the resulting juice. We put back in the oven and bake for another two hours. During this time, we prepare onion marmalade. To do this, put chopped onions in a pan and pour 20 g of water. When all the water has evaporated, add the butter and sherry. We boil this whole mixture well. Cut the finished chicken into slices, each of which is abundantly poured with a thick sauce. Serve the royal chicken hot.

Roast with bacon and sausages
Ingredients:
800 g young potatoes
75 g bacon
2 onions
4 tomatoes
2 tbsp. l. vegetable oil
sausages 300 g

Method of preparation: Peel the potatoes, cut into slices and boil for 10 minutes in salted water. Cut bacon into thin strips, onion into slices, sausages into circles. Cut the tomatoes into 4 pieces. Heat the oil in a large skillet, fry the bacon and sausages in it until golden brown and remove from the pan. Put onion wedges and potatoes in a frying pan. Broil for about 5 minutes. Season with salt and pepper. Add tomatoes and fry for another 5 minutes. Rinse the greens with water, pinch the leaves and put them on the potatoes with the fried bacon and sausages.

Penne with sausages and bell peppers
Ingredients:
8 sausages
1/4 cup olive oil
1 large onion, finely chopped
4 cloves of garlic, finely chopped
2 bell peppers, thinly chopped
1/4 cup chopped parsley
2 tbsp. l. sherry
2 cups tomato juice
salt
450 g penne pasta

Method of preparation: Brown the sausages in a heavy-bottomed pan. When ready, transfer to a platter. In the same skillet, heat the oil over medium heat. Add the onion and garlic and saute until tender. Add parsley and pepper and cook for a few more minutes, then add sherry. Pour in tomato juice and salt to taste. Put the sausages back in the pan and simmer for 20 minutes. While the sausages are cooking, boil the pasta and dry well. Transfer the pasta to a larger dish. Place the sausages and peppers on top of the pasta.

Meat with broccoli and sausages
Ingredients:
1 small onion

salt, ground black pepper
1 teaspoon mustard
dried thyme on the tip of a knife
1 pork neck steak (approx. 150 g)
smoked sausages 3 pcs.
1/2 apple
1/2 pack frozen broccoli mixture

Method of preparation: Peel the onion, cut into thin half rings and sauté in 1/2 teaspoon of vegetable oil. Season with salt and pepper, stir in mustard and thyme.
Rinse the steak with cold water, dry and cut into a pocket. Fill it with the onion mixture, chop off the edges. Apple, cut through the core, cut into rings. Fry the meat in the remaining vegetable oil (4 minutes on each side) along with the apple rings. Season with salt and pepper. As a side dish, prepare the frozen broccoli mixture as described on the package. Fry the sausages separately until golden brown. Mix sausages with cabbage and serve as a side dish with meat.

Vienna sausages with vegetables and millet
Ingredients:
500 g potatoes
200 g celery root
2 large carrots
2 stalks of leeks
1 tea a spoonful of marjoram
4 tbsp. spoons of butter
2 tbsp. millet spoons
1 pinch of cumin
1.5 l of broth
4 Viennese sausages

Method of preparation: Wash, peel and cut the potatoes, celery and carrots into small cubes. Heat the oil in a large wide-bottomed saucepan and fry the chopped vegetables in it. Rinse the millet and mix with the caraway seeds and marjoram to the vegetables. Pour in the broth and cook for 25-30 minutes over low heat. Wash the leeks, dry, cut into thin rings and add to the soup. Bring to a boil 1 time, put the Viennese sausages (whole or cut into pieces) and leave on the fire for another 5 minutes. Season the soup with salt and pepper to taste before serving. First put the sausages on the plates, then pour the soup and, if desired, decorate the dish with a sprig of fresh herbs.

Bavarian sausages
Ingredients:
1 kg of white cabbage
salt
3 tbsp. tablespoons of vegetable oil
400 ml broth
360 g grilled sausages
1 bay leaf
2 teaspoons of cumin
200 ml beer
2-3 st. wine vinegar
2 tbsp. spoons of starch
ground black pepper
sugar

Method of preparation: Prepare and chop the cabbage. Sprinkle with salt and mash. Heat 2 tbsp in a saucepan. tablespoons of vegetable oil and fry the cabbage. Pour in 100 ml of broth and simmer covered for 20 minutes. Fry the sausages in the remaining oil, adding the bay leaf. Put the sausages and place in a warm oven. Pour the remaining broth into the fat from frying the sausages. Add cumin, beer and vinegar. Thicken the sauce with starch. Season with salt, pepper and a pinch of sugar. Remove bay leaves. Put the cabbage on a dish and pour over the beer sauce. Put sausages on top. Can be served with potatoes.

Rice with vegetables and sausages
Ingredients:
1 pod of red bell pepper
1 stalk of green onions
1 onion
1 clove of garlic
2 sausages
200 ml broth
1 teaspoon vegetable oil
60 g rice for risotto
salt, ground black pepper
turmeric on the tip of a knife
1 sprig thyme
40 g frozen green peas

Method of preparation: Coarsely chop the pepper. Chop the onion and garlic. Cut the sausages into pieces. Boil the broth. Fry the sausages in vegetable oil and lay out. Saute pepper in the remaining fat. Add onion, garlic and rice. Fry lightly and season. Stir in the sausages. Add turmeric to the broth. Pour half of the rice and bring to a boil. Simmer covered for 15 minutes, adding broth. Chop the thyme. Chop the green onion and mix it with the green peas 5 minutes before the end of cooking. Sprinkle with thyme before serving.

Salad with cheese and sausages
Ingredients:
200 gr. sausages,
200 gr. cheese
60 gr. cucumbers,
1 onion
some corn or peas (canned)
0.5 lemon
35 gr. vegetable oil,
mustard,
pepper and salt.

Cooking method:
Cut the onion and cucumbers into half rings, cut the cheese into cubes, chop the sausages finely.
Prepare the sauce: mix oil, lemon, mustard, salt, pepper.
Add corn or peas.

Salad with cheese and sausages, radish
Ingredients:
1/2 bunch of radishes
1/2 bunch green onions
150 g hard cheese
200 g salami
4 smoked sausages
100 g each of red and green leafy salads
4 tbsp. wine vinegar
8 tbsp. tablespoons of vegetable oil
salt
ground black pepper

Method of preparation: Wash radishes and onions thoroughly and dry on a paper towel. Cut the radish, cutting off the "tail" and the place of attachment of the leaves, cut into thin slices (you can cut it on a grater for shredding cabbage). Peel and chop green onions if necessary. After cutting off the crust, cut the cheese first into cubes, then into cubes. Peel the salami and cut into thin slices, sausages - on wheels. Sort the lettuce leaves, wash, dry and break into smaller pieces. Combine all prepared and chopped ingredients in a salad bowl and mix. Sprinkle the salad with wine vinegar and season with vegetable oil. Season with salt and black pepper to taste.

Rolls with sausages and olives
Beef pulp 8 slices
Garlic 1 wedge
Sausages 200 g
Onion, turnip, parsley
Butter or margarine 40 g
Red wine 1/4 l
Tomato sauce 1 tbsp l
Olives 100 g
Flour, salt, pepper

Beat off slices of meat, grate them with garlic, salt and pepper, put finely chopped sausages, onions and parsley on them. Wrap the meat, transport with a thread, roll in flour, fry until golden brown. Add tomato sauce, simmer for 1 hour. Add olives 10 minutes before cooking.

Sausages in spicy sauce
Pork sausages 450 g
Dry mustard quarter teaspoon
Cinnamon, nutmeg
Corn flour 2 tsp
Unrefined granulated sugar 1 tbsp. l
Soy sauce
Vinegar
Dry cider 150 g
Mushrooms 100 g
Pineapple 2 circles
Parsley

Arrange the sausages on a small, flat, non-metallic dish. In a small bowl, combine all dry ingredients. Add sauce, vinegar and cider. Mix well. Sprinkle the sausages with mushrooms, pour over the sauce. Put pineapple slices between the sausages. Close with a lid or film, piercing it with a knife so that it does not rise. Heat at full power for 13-14 minutes, at medium power for 16-17 minutes. When half the time has passed, turn the sausages over and stir in the sauce. Let it dry before serving, add salt and spices. Sprinkle with parsley.

Lasagne with beef and sausages
12 dry layers of lasagna
225 g spicy Italian sausages, shells removed
225 g ground beef
1 medium onion, diced
800 g canned tomatoes
2 tbsp. tablespoons of tomato puree
1 tsp salt
1 tsp sugar
1/2 teaspoon dry herbal mixture
425 g ricotga (or gouda) cheese
1 medium egg
15 g fresh parsley, chopped
225g half-fat grated mozzarella cheese

Boil the lasagna according to the instructions on the package, but do not salt the water; discard in a colander and rinse with cold water. Place again in a saucepan and cover with cold water. Prepare the meat sauce: Saute the sausages, ground beef, and onions in a 4-liter saucepan over high heat, stirring frequently and dividing the sausages into small pieces. Place the mixture in a bowl and drain off the fat. Place the tomatoes along with the juice and the next 4 ingredients. Bring to a boil over high heat, crushing the tomatoes with the back of a spoon. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally. Set aside. Preheat oven to 190 degrees. Combine ricotta, egg, and parsley in a medium bowl. Pat the lasagne dry on clean tea towels. Place half of the lasagna in a 33x20 cm refractory serving dish so that the layers overlap slightly. Top with the ricotta mixture. Sprinkle with half the mozzarella. Top with half the meat sauce. Top with the remaining lasagna and meat sauce and sprinkle with the remaining mozzarella on top. Cover with foil; bake for 30 minutes. Remove the foil and bake for another 15 minutes, until the sauce is bubbling and the crust is browned. Let sit for 15 minutes to make it easier to cut the lasagne into portions.

Pancakes with sausages
(for 8 servings)
1 cup flour
1 1/2 tsp salt
1/2 tsp. marjoram and paprika
1 tsp baking powder
2 eggs
1/3 cup milk
2 tbsp. l. sherry
1 cup small sausages, diced
1 cup canned peas

We will prepare all the products. Sift flour with salt and baking powder. Whisk the yolks until creamy, add milk, sherry and beat again. While whisking, add flour. Whisk the whites into a stiff foam and mix into the dough. Lastly, put the chopped sausages and peas into the dough, mix. Heat the oil to 190 degrees and, taking the dough with a tablespoon, lay out the dough in the form of pancakes. Fry on both sides until appetizing. Place ready-made pancakes on a platter and serve with tomato sauce, vegetables or sour cream.

SAUSAGE STUFF
4 sausages, 4 cabbage leaves, half each red and yellow pepper, 50 g of cheese, egg, crackers, vegetable oil for frying.

Separate the leaves from the cabbage, put them in boiling salted water, cook until tender. Take out, dry, cut off or beat off hard parts if necessary.

Along each sausage, make longitudinal cuts in which to place vegetables cut into thin strips (red and yellow peppers, boiled carrots, garlic, onions, etc.).
Wrap the stuffed sausage with plastic cheese (or put a slice of cheese next to it), place on a cabbage leaf, wrap, dip in an egg, roll in breadcrumbs. Fry over medium heat until golden brown.

Potatoes with sausages in pots
Ingredients:
For one pot:
1/2 onion
potatoes 2-3 pieces sausages 1-2 pieces
sour cream (mayonnaise) 2 tbsp. l.
mushrooms 2 tbsp. l., salt

How to cook:
Cut the potatoes into strips, fry them a little in vegetable oil to brown them. Pour some water on the bottom of the ceramic pots, then put the potatoes, salt them, sausages fried with onions on it, then mushrooms, also fried with onions. Put a tablespoon of sour cream or mayonnaise on top and put it in the oven for about an hour at a temperature of 150 degrees C.

Sausages baked with bacon
Ingredients:
sausages - 3 pcs.
hard cheese - 80 g
fatty bacon - 3 slices
ready-made mustard - 1 tsp

Cooking method:

Cut the cheese into cubes. Cut the sausages, brush the cut with mustard, put a block of cheese, wrap each sausage with a slice of bacon, secure everything with a skewer and bake in the oven. Serve on green lettuce leaves.

Sausages in puff pastry
... Ingredients:
500 g puff pastry
8-9 sausages
optional:
pickled cucumbers
korean carrot
cheese

Recipe:
Cut the cucumbers lengthwise into several pieces.
Cut the cheese into thin plastics.
Roll out the dough about 3 mm thick, cut into strips 30-35 cm long and 3-4 cm wide.
Wrap the sausage in a strip of dough.
You can wrap a sausage with cucumber, cheese or carrots.
Lightly grease the baking sheet or cover with baking paper.
Lay out the sausages.
Put in an oven preheated to 180 degrees, bake for 20-25 minutes.

Signature sausages
Ingredients
2 sausages
2 strips of hard cheese
3-4 slices of bell pepper

Cooking method
Slice the sausages in half with a sharp knife and insert thin strips of cheese and bell peppers into the cut. Grill under the lid, cut up, until the cheese melts. Serve with grilled toasted bread and cherry tomatoes.

CHEESE PIE WITH SAUSAGE
Necessary
3 eggs
250 g mayonnaise
1 cup (160 g) flour
2 teaspoons baking powder
100 g hard cheese
200 g sausages (sausages, ham)
0.5 teaspoon salt
25 g dill greens
1 sachet (10 g) sesame seeds

Knead the dough of mayonnaise, eggs, flour, baking powder and salt. Add finely grated cheese, chopped sausages and finely chopped dill. Put the dough in a greased dish. Sprinkle with sesame seeds on top. Bake in an oven preheated to 180 degrees for 35-40 minutes.

Meatloaf with scrambled eggs and sausages
Ingredients:
Any kind of meat (beef, veal, pork)
omelette,
sausages,
spices,
sweet peppers, cut into strips,
olive oil,
culinary thread

We need a thin, long and very sharp knife, with which we carefully "open" the meat. I had a bite for a chop. They opened the meat into a 2 cm thick plate. Time consuming but worth it. Salted, pepper, combed, sprinkled with your favorite seasonings for meat.
Prepare an omelet in a flat skillet. We fry it from two sides. To turn the omelette, use either a pan lid or a flat plate of the required diameter. They turned the pan upside down and let the omelet slide off the plate again onto the pan, but on the other side.
Sweet peppers, scrambled eggs, sausages were laid out on the meat. Wrapped tightly with a roll, secured with culinary thread. Sprinkle with seasoning again.
A frypot was greased with olive oil and a roll was laid out. Preheat the oven to 200 degrees and set the meat to cook, covering it with foil or a lid. From time to time we turn the roll over and pour the resulting juice. Cooking time depends on the size of the roll and the thickness of the meat.
To form a golden crust, remove the foil or lid and often pour over the released juice.
To cut the roll into thin slices, you will have to cool the roll and use a knife with a thin but sharp blade.

Fritata with spinach, sausages and feta
Ingredients:
350 g spinach
1 tbsp. l. olive oil,
1 large onion, chopped
220 g sausages
8 eggs
60 ml cream (35% fat),
0.5 tsp salt,
0.5 tsp freshly ground black pepper,
150 g feta cheese,
fresh parsley.

Cooking method:

Preheat the oven to 170 ° C. Glass baking dish 20x20x5, grease with oil.

Boil a large pot of salted water. Add spinach and simmer for 2 minutes to soften the leaves. Drain the water. Chop the spinach, then discard on a kitchen towel and squeeze dry.

Heat the oil in a large non-stick skillet. Add onion, cover and fry for 4-5 minutes, until tender. Add sausages (cut into pieces) and fry covered until golden brown for 5-7 minutes. Remove from heat, let cool.

Whisk eggs, cream, salt and pepper in a large bowl. Add spinach, toasted sausages, feta. Mix everything and transfer to a preheated baking dish.

Bake fritata for 45-55 minutes. Transfer the form to a support and let cool for 15-20 minutes. In order to take out the fritat, the form must be turned over onto a dish or tray, and then the fritate must be turned over so that it is of the correct shape. cut into 20 pieces.

You can cook the day in advance, and then reheat.

If you are thinking about what to cook for lunch, pay attention to the salad with sausages and corn. It is not difficult to prepare it. At the same time, he will delight you with his taste, because we will boil the sausages beforehand, and we will prepare the mayonnaise ourselves!

If desired, the main ingredients can be seasoned with store-bought mayonnaise. But homemade is healthier and tastier. And if you have a hand blender, it can be cooked in minutes.

Ingredients

• 4 sausages
• 4 eggs
• 140 g canned corn
• 0.5 bunch of parsley
• 1 bay leaf
• 0.5 tsp universal seasoning
• For mayonnaise:
• 1 egg of category C2 (small)
• 6 tbsp refined sunflower oil
• 0.75 tsp apple cider vinegar
• pinch of sugar
• 0.5 pinch salt

1. Free the sausages from the casing, stick them with a fork or knife in two or three places so that they do not lose their shape during cooking. Put them in a small saucepan / saucepan, cover with water, put bay leaf and put on medium heat. Cook after boiling for 5 minutes.

2. Set eggs separately to boil. After boiling, wait 7-10 minutes, remove from heat and cover with cold water.

3. Peel the eggs and cut into cubes.

4. Rinse the parsley, dry and chop.

5. Throw the corn in a colander and drain off excess moisture. Place with the eggs and herbs.

6. Cut the boiled sausages into quarters of rings.

7. Add spices. Stir all ingredients.

Making mayonnaise

8. To do this, combine the pullet egg with apple cider vinegar, refined sunflower oil, sugar and salt.

9. Whisk with a hand blender for 1-2 minutes.