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How to fry raw sausages at home. Homemade sausage - the most delicious recipe

Of all the meat snacks for beer, homemade sausages are, perhaps, one of the most interesting and not "overused" among connoisseurs of beer parties. Steaks, kebabs, burgers and other culinary pranks cannot compete with a dish whose history goes back several centuries. Don't believe me? Ask any German who has smoked his next Oktoberfest from dawn to dusk.

Meat sausages fried on a grill or pan is one of the most delicious snacks to beer, as evidenced by the menu of the world's largest "beer" festival - Oktoberfest. This time we will understand the general intricacies of cooking sausages at home, and also consider the most simple and quick recipe homemade sausages in the intestine in a meat grinder.

Of course, each cook has its own recipes, subtleties and tricks: someone loves dishes from minced meat, someone - from well-ground, someone puts a lot of spices, while others get along with salt and black pepper. Therefore, to begin with, we will simply consider general principles that will help you prepare juicy, satisfying and delicious sausages at home.

Meat selection

Almost any meat is suitable for homemade sausages: chicken, pork, beef, lamb, duck, turkey, etc. It can be used as one type of meat, or mix several types in different proportions, depending on taste preferences. So, fatty pork is often mixed with beef, and poultry is most often used in pure form or with the addition of lard for greater juiciness.

When choosing pork, you need to pay attention to lard: if it is tasty, aromatic and with a thin skin, then the meat from this animal will also be of good quality. When choosing lamb, you need to look at the veins: if they are soft, then the meat will also be quite tender.

If dry meat was chosen for the sausages, with a minimum of fat, then you can add cream or ground lard to make them more juicy.

Cooling

Before starting cooking, it is advisable to chill meat cut into small pieces and a meat grinder in the freezer, which will provide a better grind, and will also help to preserve taste qualities meat. The meat grinder can be placed in the freezer an hour before the start of cooking, or in advance, at night. The meat should not be frozen: it should freeze on the edge, and the center will remain soft.

Grinding

As soon as you pulled out everything you need from the freezer, you should immediately start, and you need to grind as quickly as possible, while loading the meat in small portions. During grinding, you do not need to force the pieces into the neck, as this can disrupt the consistency of the future minced meat. The ideal degree of filling is ¼ of the volume of the neck.

Kneading

After grinding, you should get minced meat with a visible texture. Spices and other additives are added to the finished mass, if they are provided for by the recipe, after which the minced meat must be kneaded with your hands so that it becomes denser and excess air leaves it. You can check the taste of the minced meat obtained by frying a small amount in a pan. Fry until tender, but do not wait for a golden brown crust, as it will slightly "obscure" the main taste of the product. After the "test", you can add the missing ingredients to the minced meat and knead it again.

Shell

Today it will not be difficult to buy a casing for homemade sausages in a store, it can be natural or artificial. Natural - these are specially processed pork, beef or lamb intestines. They can vary in diameter, length, and section of the intestine of the animal. When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy smell, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they can be easier to work with if you're making sausages for the first time. But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

The intestines must be rinsed before use. warm water and soak in 20-25 ° C water for an average of up to 2 hours (freshly canned ones can be soaked for only 5-10 minutes). Then they are washed in water (30-35 about C). Next, the intestines are disassembled into pieces and their quality is checked by passing water through them. If there are holes in the womb, then it is in these places that the intestine should be cut into separate parts.

Artificial casings are also of various types, including cellulose, polyamide, protein. Collagen casings, which are made from protein raw materials and are edible, are well suited for homemade sausages. To prepare the collagen "gut" should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) 35-40 ° C for 2-3 minutes, then rinsed with running water.

Casing filling, sausage shaping

When the minced meat and casing are prepared, you can begin the process of forming homemade sausages. A simple way is to change the nozzle on the meat grinder to a special cone, put the intestine on it. You need to tie a knot only after you start serving minced meat, otherwise an air bubble will form. As for the density, the golden mean should be maintained: a highly densely stuffed sausage can burst at high temperatures, and if the density is insufficient, voids will form. You can find the optimal degree of density empirically 😉

Tip: If you doubt the tightness of the filling or you could not avoid the appearance of air bubbles, then it is better to prick the sausages with a thin needle or toothpick so that steam comes out during cooking.

The second option is in case you do not have such a special attachment or even a meat grinder. A cropped top from a plastic bottle will help. It can be fixed in a meat grinder or used as a hand tool by pushing the minced meat through the neck while adjusting the packing density.

Tip: If you want to make one large sausage, then you can immediately lay it in a spiral, if small, then you should leave a sufficient gap between the minced meat portions so that it is convenient to tie or twist the intestine. You can tie it with cotton twine.

Heat treatment

At home, sausages can be fried, boiled and baked, and you can also combine these processing methods. With any method, a certain temperature regime should be observed: in order to keep them juicy, they should be cooked at a temperature of no more than 80 ° C.

In a frying pan, fry over medium heat, first on one side, then, slightly increasing the heat, on the other side. The readiness indicator is the clear juice released when the sausage is punctured. While frying, you can try putting a sprig of rosemary in the pan and periodically pulling it out of the fat and running it over the sausages (this will give the dish a subtle rosemary flavor).

In the oven, you can cook sausages both on an open baking sheet and in foil. In the first case, you should periodically water them with fat or oil so that they are not dry, in the second, unfold the foil towards the end of cooking so that golden brown.

Tip: Instead of vegetable oil for frying and baking sausages, you can use beef fat, it will make the dish more juicy and tasty.

You can cook sausages different ways for example, put them in slowly boiling water, turn off the heat and leave covered for 20 minutes. Cooking is often used before stewing or frying in a pan.

Spices and additives

Recipe for making homemade sausages without guts

If you don't have a natural or artificial casing at hand, you can cook homemade sausages in cling film, foil, parchment, etc. For example, let's take a recipe with minced meat from a mixture chicken fillet and pork with eggs, baked in foil. You can use other combinations of meat and their proportions, as well as add spices and other ingredients of your choice.

Ingredients:

  • Pork (tenderloin) - 1 kg
  • Chicken fillet - 0.7 kg
  • Pork fat - 0.2 kg
  • Eggs - 3-4 pieces
  • Starch - 4 tbsp. spoons
  • Garlic - a few cloves
  • Salt, pepper, spices

Preparation:

1. Beat eggs in a bowl, add spices, chopped garlic (pass it through a garlic press or finely chop it), salt. Then we begin to gradually add starch, stirring constantly and preventing the formation of lumps.

2. Make minced chicken, pork and bacon. If you want a finer grind, use a fine-perforated nozzle. You can also make "chopped" sausages, for which the meat and lard just need to be cut into very small cubes. Put the minced meat or chopped ingredients in a bowl of eggs, mix well until formed homogeneous mass.

 How to cook properly homemade sausage-step by step recipe for all beginners and those who know how, but have forgotten

As a child, a grandmother in the village made sausage herself. Doctoral, of course, did not do, but normal homemade sausage- often. The homemade sausage recipe has long been part of a family tradition. Home-made meat sausage cannot be compared with purchased sausage. Firstly, the quality of the products used can be personally controlled and there will be no need to worry about the freshness of meat and lard, the presence of a sufficient amount of spices and spices and how fresh the sausage itself is!

Real homemade meat sausage is delicious and juicy. A large amount of garlic gives it its characteristic rich garlic aroma, paprika helps to preserve the color of the meat, nutmeg and cognac add peculiar flavor notes. Let's try to cook sausage at home together!

  • Output: 3 kg sausage
  • Preparation: 12 hours (approximate)
  • Preparation: 2 hours
  • Prepares in: 14 hours (estimated)

Ingredients

  • 2-2.5 kg Pork (neck, shoulder blade, back part)
  • 500-700 g Fat (no sprouted)
  • 1 large head Garlic
  • 100 ml Cognac or brandy
  • to taste Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander

Homemade sausage. Recipe


Ground meat


The next important process is the filling.

  1. If your home electric meat grinder has a special attachment, great! Everything is simple there: you remove the knives and the grate from the meat grinder, pull the intestine over the nozzle, tie the end of the intestine on a knot or cotton thread and drive the minced meat through the meat grinder. The intestine fills automatically and contracts as it fills from the device.


  2. Attention: the filling is not very tight. The sausage should yield easily when pressed. Fill tightly - it will burst during cooking.
  3. If there are no adaptations, use a wire ring or a circle near the scissors. And fill with your hands. We did just that 20-25 years ago.
  4. Make sure there are no holes in the gut. If you find a hole, it makes sense to cut the intestine in this place.
  5. Here you go. The sausage is full. Now it must be refrigerated overnight.


  6. In the morning. Check the sausages for holes in the casing.
  7. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton "iris" -type thread. So it is more convenient to cook and fry the sausage.


  8. Further, an important point: the sausage shell must be pierced. In many places. Take a needle or toothpick. And prick the casing on both sides with an interval of 4-5 cm. If you can see voids filled with air under the casing, pierce them.


    Pierce the shell

    Cooking

  9. Pour water into a large enough saucepan or cauldron - at a level of 10-15 cm. Boil. Gently put a sausage ring in a saucepan and cook from boiling for 3-5 minutes. If everything is done correctly, the sausage will not burst.
  10. Remember - Gasekovsky Baloun could not drive away from himself that unforgettable vivid picture of how he pierces a tlachenka so that air comes out of it: otherwise it will burst during cooking.
  11. Cook all the sausages in turn.


  12. After cooking, take out the sausage and let it cool and dry.

  13. Frying

  14. The lard set aside the day before - those same 100-150 grams, must be melted in a frying pan to the state of dry cracklings. Eat greaves immediately! Drain the fat into a ceramic dish and cool.


  15. Preheat the oven to 220-240 degrees.
  16. Grease the sausages with grease from the cracklings, put on baking trays, put in the oven and fry, turning occasionally.


  17. Fry until the sausage is lightly browned. This usually takes from an hour to an hour and a half. Readiness is determined by color. Ruddy - ready. Don't let it burn!


    The sausage can be eaten immediately, or you can store it in the refrigerator, reheating it as needed. In villages, sausage was placed in ceramic dishes and poured with lard. So it was stored for a very long time.

  18. Homemade sausage is incredibly tasty.

  19. Here are a few of these recipes, but there it all depends on your taste.

    Homemade sausage from offal and meat

    • Pork - neck or fat flank - 0.5 kg
    • By-products - lungs, heart, kidneys - 0.2 kg each
    • Allspice - 5g
    • Cumin - 10g
    • Garlic - 2-3 cloves
    • Pork blood - 100g.
    1. Boil meat and well-washed offal without cutting in salted water.
    2. Then cut into small pieces and mince, add spices to this mass, salt to taste and add blood, also passed through a meat grinder, so that there are no lumps. Blood is added to make the minced meat viscous.
    3. Fill the intestines with the minced meat, tie at both ends and leave for 30-40 minutes so that all the ingredients are well saturated.
    4. After that, we send it to a saucepan with boiling water and when you notice that the minced meat begins to boil under the shell, you need to pierce the intestine with a thin needle in several places.
    5. Cook until tender for 20-30 minutes, then stretch and place on a tray to dry, you can bake in the oven.

    Homemade pork and beef sausage with garlic and onions

    • Pork - 1.0kg
    • Beef - 0.5kg
    • Raw onions - 0.1kg
    • Fried onions - 0.1 kg
    • Ground black pepper - to taste
    • Garlic - 3 cloves
    • Salt to taste.

    Grind the meat, mix all the ingredients, fill the shell and let it brew for a while, then cook in the usual way.

    Homemade sausage made from poultry meat

    • Poultry - 1 kg
    • Lard - 0.3-0.5kg
    • Ground pepper - to taste
    • Garlic - 2 cloves
    • Salt to taste.
    • Milk - 150-200ml
    • White loaf crumb - 100-150g
    • Protein from 3 eggs
    • Fried onions in oil - 100g
    1. Soak the loaf crumb in boiled and cooled milk.
    2. Add finely chopped poultry meat and lard (can be twisted in a meat grinder), refried onions and all the other ingredients.
    3. Knead thoroughly, so that a homogeneous mass resembling thick sour cream is obtained.
    4. We fill the shell and cook in the same way.
    5. The finished sausage is laid out on paper to cool and so that the excess fat is absorbed.
    6. For long-term storage, homemade sausage is placed in ceramic, earthenware or glass dishes and poured with pork lard.
    7. After cooling, they are placed in a refrigerator or cellar.

Well, and a video, so that everything is absolutely correct .. Good luck to you all ..

When I was little, for significant holidays, my grandmother in the village had a wood-burning stove and cooked homemade pork sausage. Pigs in household were always grown, and the sausage was very often - tasty, aromatic. An excellent homemade meat appetizer.

At one time, the hardest part of making homemade sausage was finding the casing. However, now it is sold canned or frozen in large supermarkets. In addition, you can negotiate with merchants at the local bazaar, they will gladly bring you what you need for your money.

Gathered to cook sausage for grandma's recipe... There was a time when status was measured by the presence of sausage on the table. But, as it turned out, happiness lies not in the sausage, but in its quality. And homemade sausage is quality! Natural shell, natural pork meat and, spices and inspiration, it's natural too.

In the Bulgarian villages, a very tasty homemade sausage is prepared - "nadinitsa", a hand-made fried sausage in which minced meat is mixed with traditional Bulgarian spices - fenugreek.

A similar Georgian sausage - kupaty, is prepared from small intestines stuffed with minced pork and beef, with the addition of finely chopped onions, garlic, pomegranate seeds, salt, pepper and suneli hops. Kupaty is fried on coals in a whole shell. Homemade sausage is prepared wherever pigs, cows, sheep and even chickens are bred. If there is meat on the farm, then the owners are preparing sausage, and if there is poultry meat, it turns out delicious. By and large, a simple technology - a shell of cleaned intestines, minced meat with spices and heat treatment.

The homemade sausage you were looking for!

Ingredients (3 kg sausage)

  • Pork (neck, shoulder blade, back) 2-2.5 kg
  • Spinal fat 500-700 gr
  • Garlic 1 head
  • Pork small intestines 5 m
  • Cognac or brandy optional
  • Salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander taste
  1. You need to understand that homemade sausage is very satisfying and tasty dish... The sausage is well stored, especially if the ready-made sausage cooked at home is placed in a ceramic pot and filled with melted lard.
  2. In any case, the sausage for the holiday should be prepared the day before, and the final heat treatment should be performed immediately before the feast. Then the sausage will be the most delicious. Although, I have not yet seen a person who will refuse a sandwich with cold sausage or warmed up.

    Sausage spices: salt, oregano, thyme, pepper, basil, coriander

  3. Pork small intestines, no matter where you bought them, must be thawed in the air and rinsed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape out the intestines with the back of the knife, remove mucus from the intestines.

    Pork small intestines - natural shell

  4. Pork can be used from any part of the carcass. Considering that the sausage is made with the addition of lard, the fat content of the meat does not matter. Neck, shoulder blade, back part are perfect. Thoroughly clean the meat of bones and cartilage - they must not be allowed to enter the product.

    Pork meat can be used from any part of the carcass: neck, shoulder blade, back

  5. Homemade sausage, in principle, can be prepared from minced meat minced with a meat grinder. But my grandmother always cut meat and bacon with a knife. The size of the slices is like a medium-sized cherry. This, of course, is a somewhat laborious process, but in this case the sausage turns out to be especially tasty.

    Lard, preferably not salted and not frozen

  6. Spine fat, preferably not salted and not frozen, should be freed from the skin. Cut off a piece of lard weighing about 100 grams and set aside for now. Cut the remaining bacon into slices half as small as the meat. The ratio of meat to lard should be about 1: 6 - this is very approximate. It is worth considering that if pork is used with a lot of fat, it is worth reducing the amount of added fat.

    Chop meat and lard

  7. In a large bowl, combine chopped meat and lard. Salt and pepper - you can even a little more than it's worth. Add dry fragrant greens: basil, oregano and thyme. Add ground coriander to taste. Stir the meat very thoroughly so that all the spices are evenly distributed. By the way, I don't add bay leaves.

    In a large bowl, combine chopped meat and lard

  8. Peel the head of garlic and chop the cloves very finely with a knife, as small as possible. You can use a kitchen appliance to chop the garlic or a grater, but in this case there will be a lot of garlic juice, I don't like that. Add chopped garlic to minced meat and stir. Next, I add to the minced meat a little good brandy- 2-5 tbsp. l. This is optional. Try it, but you don't need to add a surrogate or bad-smelling alcohol, this will affect both the aroma of the homemade sausage and the taste. If you are not sure, it is better to skip this point. At the very end, you need to mix the minced meat very thoroughly.

    Add spices and garlic to the meat

  9. Then comes the turn of the most important process - the sausage starts. The prepared shell will start minced meat.

    Minced meat ready for filling

  10. If in a home auger meat grinder there is a special nozzle for the filling - in the form of a plastic tube, the process is greatly simplified. Everything is simple there. The cruciform knife and grate are removed from the meat grinder, and a nozzle is inserted instead. The intestine-shell is pulled over the nozzle, and the tip of the intestine is tied on a knot or tied with cotton thread. It is important that the thread should be free of synthetic fibers, they will instantly burn when frying.
  11. Minced meat is started in a meat grinder, as in cooking. The casing fills automatically and shrinks as it fills from the nozzle.

    Casing on a special nozzle, ready for filling

  12. Attention: do not fill very tightly. When squeezed, the casing should be easily pressed. If the shell is tightly filled, it is guaranteed to burst when boiling or frying.

    Stuff the shell with minced meat

  13. It must be ensured that there are no holes in the shell. If you find a hole, it is imperative to cut the shell in this place and tie it with a thread. The end result is not a whole long sausage, but two or more sausages that can be linked together in a chain.

    Stuffed sausage with tied ends

  14. This completes the preliminary stage of cooking. Homemade sausage is filled with minced meat and should be sent to the refrigerator overnight. Minced meat should mature for at least 4-5 hours.

    Tie the sausage with thread and refrigerate

  15. Immediately before the start of cooking, it is necessary to carefully examine the casing again, to identify and tie up tears and noticeable holes. After that, it is worth rolling the sausages into spirals (rings) and tying them with cotton thread. So it is more convenient to cook and fry the sausage.
  16. Further, an important point: the sausage casing must be pierced in many places. It is convenient to do this with a toothpick or a large needle. Prick the casing on both sides with an interval of 4-5 cm. If air-filled voids are visible under the casing, they must be pierced. Remember in Hasek - Baloun could not drive away from himself that unforgettable vivid picture of how he pierces the "tlachenka" so that the air comes out of it: otherwise it would burst during cooking.

    The sausage casing needs to be pierced in many places.

  17. Pour 15 cm of water into a large enough saucepan, frying pan or cauldron. Put the sausage ring in the pan so that it is immersed in the water and bring the water to a boil. Boil from the beginning of boiling water - 4-5 minutes. If everything is done correctly, the sausage will not burst.

    Boil the sausage from the beginning of boiling water - 4-5 minutes

  18. Cook all the sausages prepared the day before in turn. After cooking, remove the sausages from the boiling water, put them on plates and let cool.

Sausage products have been known to the world for a very long time: as early as 500 BC, Chinese and Greek chronicles mentioned this delicacy!

Sausage is the most popular product among the modern consumer and ignorance of how to fry sausages in a pan, like other types of sausages, is blatant culinary ignorance. Well, we will correct the mistakes in the chef's home education and comprehend the best, original and delicious recipes for making fried sausages.

How and how much to fry sausage in a pan

Frying sausages is seemingly quite simple. Well, what can be difficult in frying round thin slices of boiled sausage until blush on both sides over medium heat in a frying pan with the addition of oil?

The whole kitchen epic will take no more than 5-7 minutes. In the same way, we can fry hunting sausages and smoked sausage... However, the range of sausage products today is so extensive that both recipes and cooking time directly depend on the type of product.

For example, to fry homemade sausages for frying in a pan, we need to start them either boil them with spices for 5-10 minutes, or blanch them in a pan under the lid for 5 minutes with a little water. And only then can we start frying the sausages.

What is pre-cooking for? Thus, we can be sure that the skin on the sausages will not burst during frying, and the sausage itself will be 100% baked from the inside.

  • If you are frying pre-boiled sausages, then you need to cook them for 2-3 minutes on each side over high heat until the sausage acquires a red, crispy crust.
  • If you decide to blanch the kupaty in a frying pan, then over medium heat we wait until the added liquid has evaporated, and only then add heat, pour in oil and bring the sausage red hot and crunch, constantly turning it over.

As for the blood sausage, its frying is quite simple: we throw the sausage into a pan and fry it over medium heat until it forms appetizing crust... The filling of the blood sausage has already been heat-treated, so we only need to prepare the top layer.

How to fry hunting sausages in a pan

Hunting sausages in their nominal form are always tasty and satisfying. And if you also fry them until crispy in hot oil and serve with original sauce- then you shouldn't even think about the best snack!

  • We take 8 pieces of sausages and cut each into 3 pieces. If you have a lot of guests, then take the sausages with a margin, because they end with lightning speed.
  • We put the frying pan on heating on the fire a little more than average and pour odorless vegetable oil into the container (6 tablespoons).
  • As soon as the oil begins to emit smoke, put the sausages in a frying pan in 1 layer and fry on one side for 1-2 minutes, and then on the other side for the same amount. Fry all the sausage pieces and take them out on a paper napkin.

Now let's prepare the sauce:

  • Mix 2 tablespoons of mayonnaise, 2 tablespoons of sour cream and 2 garlic cloves, ground to a gruel, until mixed.
  • Add salt and pepper to the resulting sauce to taste, and if you wish, you can add finely chopped dill to the sauce.

We place a bowl with sauce in the center of the serving dish, and put sausages and fries around the edges, which you can make using the step-by-step recipe from our article:

How to deliciously fry boiled sausage

The easiest way to cook sausage is to fry a few pieces of Doctor's in hot oil in a frying pan until you get a confident blush.

We want to offer you original version a very tasty and appetizing dish that can be cooked at home in just 15 minutes!

Ingredients

  • Milk sausage - 8 thin slices;
  • Selected chicken egg - 1 pc .;
  • High-grade wheat flour - 1 tbsp;
  • Breading (crackers) - 80-100 g;
  • Hard cheese - 4 slices;
  • Sunflower oil - 50 ml;
  • Salt - 1 small pinch;
  • Black pepper - ¼ teaspoon.

How to fry sausage in a pan

  1. First, let's prepare the batter. To do this, beat the egg and flour until smooth, add a little salt and pepper and beat everything again.
  2. For our recipe, it is best to choose not the thickest sausage, but medium, so that the slices are not very large. So, cut off 8 thin (7 mm) slices from the sausage loaf.
  3. Cheese pieces should also be small, literally 5x5 cm and 5-7 mm thick.
  4. Now we put the frying pan on heating and pour oil into it. Set the temperature to medium or slightly higher.
  5. Putting together a "sandwich": put a piece of cheese on 1 slice of sausage and top with another piece of sausage. So we should get 4 "sandwiches", each of which must be dipped in batter, then rolled in breadcrumbs and put on a hot frying pan.

Fry the breaded sausage for 3 minutes on each side until a dense golden brown crust forms.

How to fry homemade sausage in a pan

There are two traditional ways fry sausages at home in a pan: with pre-decoction and without cooking. Both of these options are worthy of praise - the sausages are juicy and ruddy, so we will consider both recipes step by step.

Option number 1

  1. We take 6 pieces of homemade sausages, put them in a saucepan, add salt (1-1.5 tsp), peppercorns (½ tsp), lavrushka (1 sheet) and fill everything with water.
  2. On medium heat, not letting the water boil too much, boil the sausages for 10-15 minutes, then take them out onto a dish and dry them.
  3. Now we put a frying pan on the fire, pour vegetable oil (3-4 tablespoons) into it and heat it well over medium heat.
  4. After the oil begins to smoke, we send the sausages into the container and fry them on all sides until golden brown, for 10-15 minutes.

Option number 2

  1. We wash the sausages (4 pcs.) Under cold water, dry with napkins, rub with oil and leave to lie down.
  2. Meanwhile, heat a greased frying pan over medium heat and send our sausages into it.
  3. We fry the kupatas for 15 minutes on one side, then turn over and fry the same amount on the other side.

How to fry blood sausage in a pan

  1. We put a frying pan on the burner and heat it at medium temperature by adding butter and vegetable oil to the container.
  2. In the meantime, the pan is heating up, peel the onions, cut all the heads into rings and send them to the heated oil.
  3. With constant stirring, fry the onion until light brown in color and a pleasant aroma, after which we remove the frying on a plate.
  4. In an empty frying pan, now put the blood bottle cut into circles, and fry the pieces until a confident blush - 7-10 minutes.
  5. Put the garnish on the serving plates, and on the edge - the sausage, mixed with fried onions.

Make it simple and tasty addition to any side dish in a matter of minutes any cook can do it - the main thing is to stock up on the necessary ingredients and take note of our step-by-step recipe with blood pudding sausage.

Now that you have a lot of recipes in your stock on the topic of how to fry sausage in a pan, you certainly won't have problems with a quick lunch, dinner and even breakfast.

After a long fast Easter dishes seem especially satisfying and tasty. Plentiful hearty food for Easter is one of the principles of hospitable hosts. Diligent cook housewives are doing their best to prepare for this. Easter menu is rich meat dishes... What you will not find here: home-style boiled pork, chicken rolls, pork baked with herbs, homemade sausage ... By the way, about homemade sausage. Not many can top-notch. But this is within the power of those who know the basic secrets of frying homemade sausage. Recipe for school children.

Easter Dish (Fried Sausage) - Cooking Secrets:

No frost or warm water.

If the sausage was prepared in advance by the hostess herself, or bought in advance and left in reserve in the refrigerator, it must be properly defrosted. Do not try to defrost it in cold or even hot water. The expanded meat fibers will shrink and expel all the juice, so the sausage will be tough and dry. Even pre-boiling before frying will not save it. The sausage must defrost completely and necessarily in a natural way without external exposure to heat.

Frying pan and heat.

To everyone's surprise, I will say that the most delicious fried homemade sausage is obtained if you put it in a cold frying pan. Don't be surprised, but it really is. If the pan is hot with butter and the fire is at its maximum, the shell often bursts and the sausage falls apart. If you are lucky and it does not burst (apparently the filling with minced meat is too weak), then under the influence of the instant high temperature, the juice will flow out through the smallest holes. Again, the inside of the sausage will be dry. Therefore, a few tablespoons of vegetable oil is poured into a cold frying pan and sausage is placed for frying.

Liquid.

As soon as the pan is warmed up, the first white sausage will not begin to fry, but slightly stewed. This is because the excess juice gradually flows out and evaporates. When there is no excess juice left in the sausage, it will begin to fry. It's time to turn it over to the other side. There is no need to add additional fluid.

Crispy crust.

The most delicious fried homemade sausage is juicy on the inside with a crispy crust on the outside. You can achieve it only if you do not cover the pan with a lid during frying, and after the excess liquid has evaporated, periodically after 3 minutes turn the sausage from one side to the other. Thus, the crust is uniform, golden and crispy.

By following these simple rules, you will cook the most delicious grilled sausage in the world! Bon Appetit!