Sausages, thin boiled sausages made of meat and cream, have been known since time immemorial.
They were made from pork and goat meat, smoked, dried, added a crumb of cheese and even paprika.
And they also made it from soy, no, not from the notorious soy meat, but from boiled beans with smoked pork fat.
Sausages are a favorite treat for children, and for a hostess a convenient product that can be prepared in a matter of minutes, or, conversely, turned into a colorful dish.
How and how much to cook sausages - general principles of cooking
• Sausages are boiled in large quantities of water without the addition of salt and spices, since this semi-finished product is salty in itself, with a sufficient content of spices.
• The artificial shell is removed from the sausages before boiling, and the natural shell is left and cleaned after cooking.
• How to cook sausages in a pan, on the stove. Prepared for boiling sausages put in a pan with water and put on fire for boiling. When the water begins to boil intensively, turn down the heat and continue cooking. There should be enough water, it should cover sausages by at least five centimeters. If boiled sausages coated with a natural shell were boiled, dip them in cold water for a minute, then the shell would be easier to remove. Cooking sausages in this way takes no more than five minutes.
• How to cook sausages in the microwave. In a special glass container, put in a row cleaned from the outer shell of the sausage (you need to remove both artificial and natural shell). Pour water so that it covers them completely and put in the microwave. Cooking sausages in this way takes five minutes, with a longer cooking, they can burst.
• How to cook sausages in a slow cooker, steamed. On a special steaming basket, put sausages without a shell. Pour the amount of water specified in the instructions into the multicooker bowl, place sausages on top and close the lid tightly. Steam sausages in a slow cooker in the "Steam" mode for twenty minutes.
• How to cook sausages in a slow cooker. Put sausages in the capacity of the multicooker, you can not remove the natural shell with this cooking method, pour enough water, as for cooking in a pan and cover the multicooker with a lid, set the mode on the control panel: “Steam cooking”. The timer for boiling sausages in this mode is set for fifteen minutes.
• How and how much to cook frozen sausages. Before boiling, frozen convenience foods need to be thawed. They, like chilled ones, are laid in cold water, but the shell is not removed at the same time, whatever it may be. The only difference in cooking is cooking time. So how much to cook sausages if they are frozen? Such semi-finished products cook longer than chilled, and the degree of readiness is determined by puncture with any sharp object. If the object easily enters the sausage and it is elastic, but soft, then everything is ready.
• You can cook a variety of dishes from boiled sausages, which you can eat on your own and with the appropriate side dish.
How to cook sausages with spaghetti - "Funny jellyfish"
Ingredients:
• chicken, non-frozen sausages - 1 kg;
• a pound of spaghetti;
• a small leaf of lavrushka;
• 70 grams of 72% butter.
Cooking method:
1. Remove the casing from the sausages, cut them in half across and on each half from the side of the cut, make two longitudinal cuts a third of the length.
2. Break the spaghetti into pieces, ten centimeters long.
3. Each half-cut sausage half-cut through, but not through, four such pieces.
4. In boiling water, dip the lavrushka, salt, you can add spices to your taste, and dip the sausages “stuffed” with vermicelli. After boiling, reduce heat slightly and cook until spaghetti is cooked.
5. Drain the water, transfer the "jellyfish" on a plate to the side dish and pour them with melted butter. Ketchup draw eyes, nose and mouth.
How to cook original sausages for children to garnish - "Octopuses"
Ingredients:
• a pound of creamy chilled sausages;
• low-fat mayonnaise;
• mild ketchup.
Cooking method:
1. For sausages, remove the shell and cut each half to lengthwise, into several parts.
2. Dip the prepared semi-finished products in boiling water and boil for five minutes after boiling the water again. In ready-made sausages, the cut part will unfold, and will resemble the tentacles of an octopus.
3. "Put" slightly cooled octopuses with "tentacles" on the plate to the side dish, and draw funny faces with mayonnaise and ketchup.
Boiled sausages in apple and wine sauce
Ingredients:
• 300 grams of fresh pork sausages;
• 300 ml of red, dry wine;
• a small head of sweet onion;
• two small sweet apples;
• 80 grams of butter, natural;
• 250 ml of vegetable broth or chicken broth;
• 50 grams of sugar;
• a third of a teaspoon of cinnamon powder.
Cooking method:
1. In a deep frying pan, bring the wine to a boil, put sausages into it and cook on low heat for ten minutes.
2. Rub the onion finely with a grater, remove the core with seeds and peel from apples, cut them into thin strips or small slices.
3. Dilute the wine in which the sausages were brewed, add sugar, ground cinnamon, butter, chopped apples and onions. Bring to a boil and cook the sauce until the apples are completely softened and the sauce thickens.
4. Put the sausages boiled in wine onto a dish, and pour in apple sauce. After cooking, sausages can be fried to give a blush in butter.
How to cook sausages in creamy mushroom sauce
Ingredients:
• 900 grams of creamy sausages;
• 100 grams of fresh mushrooms, preferably champignons;
• white onions - 1 medium-sized head;
• 270 ml of dry wine, white;
• 40 grams of butter 72% fat;
• one and a half tablespoons of wheat flour;
• 30 ml of wine brand "Sherry";
• 150 ml, 10-15% cream.
Cooking method:
1. Put the mushrooms, cut into small slices or slices, into the pan.
2. From the sausages, remove the outer shell, cut each into three parts and put in a pan to the mushrooms.
3. Add the whole onion, pour in the wine and, having covered with a lid, boil over a minimum heat for ten minutes, not letting the wine boil. Strain the broth, and leave for future use.
4. In a deep thick-walled pan, melt the butter, add the flour, mix thoroughly until smooth and immediately pour the broth with the "Sherry" diluted in it. Cook, stirring constantly until thickened. You can dilute excessively thick sauce with boiled milk.
5. Add ground black pepper to the sauce, add salt, taking the sample, put the mushrooms and sausages previously boiled in wine. While constantly stirring, gently enter the cream. Warm for two minutes, not allowing the sauce to boil.
Boiled sausages baked with cheese
Ingredients:
• boiled sausages, beef - 6 pcs.;
• 150 grams of Russian cheese;
• mild ketchup;
• brewed home or purchased mustard.
Cooking method:
1. Boiled chilled sausages not completely cut along, and into the cut lay a small, thin piece of cheese.
2. Transfer the sausages stuffed with cheese into a frying pan, sprinkled with fat, and put in the oven for 10 minutes to bake.
3. Cool a little, place on a dish lined with lettuce leaves, and on top decorate with mustard and ketchup.
How and how much to cook sausages - tricks and useful tips
• If there are a lot of eaters and everyone does not mind eating sausages, do not take a huge pan. It is enough that the sausages do not lie too tight in boiling water, but the smaller it is, the tastier the result.
• If you started sausages with mashed potatoes, do not pour the water in which the potatoes were cooked. Drain it, wrap the pot and potato tightly, and boil 3-4 minutes of sausage in the water in which it was boiled, then lay them on top of the potatoes and let stand for another couple of minutes.
• A separate interesting cooking method is found in old recipes of Eastern and Southern European cuisines. For him, it is necessary to boil, periodically changing, a certain amount of cabbage leaves. The broth sticks, and sausages are cooked in it. Then they are wrapped in cabbage leaves and dried on the grill. It turns out peculiar cabbage rolls, if of course they can be called that.
