Description
The recipe for this dish was posted on the website in 2008 by user inn@ called "Sevastopol sausages" and is illustrated with me in the framework of "Coloring". Everyone has a favorite dish: someone loves chocolate, someone cheese, but for me there's nothing better than homemade sausage. Sevastopol sausages reminded me of the taste of sausage, which was prepared by my grandmother Anastasia. Here we go...
Ingredients
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Pork
1 kg
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Fat
200 g
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Carrots
1 piece
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Garlic
5 tooth
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Salt
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Black pepper
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Vegetable oil
Cooking
These are products that we need.
Slice the meat as chops, beat off a kitchen hammer from both sides.
Garlic RUB on a fine grater, removing the germs (if any). I increased the amount of garlic than the original recipe.
I made 2 choices of toppings. First: as suggested in the recipe, cut cubes carrots and bacon.
Second: carrots rubbed on a small grater, fat ran through the meat grinder, added grated garlic, pepper, salt.
The formed sausages. In the first option: RUB the meat with garlic, salt, pepper, laid on the edge of the bacon and carrots, a collapsible roll. In the second variant: simply grease the layer of meat in our stuffing, and a collapsible roll.
Fasten the rolls with toothpicks.
Fry in vegetable oil.
Put in the pot, fill with boiling water, simmer for about 30 minutes, if desired you can add 1 tsp of tomato paste. Much difference in taste in my proposed choices. More beautiful, in my opinion, with bacon cubes. But the kids rejected it: "Fu - does the fat", but the second filling eaten with gusto (I have a right to a small women's secrets).
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