Description
This recipe, like "Stuffed chicken leg" (http://www.povareno k.ru/recipes/show/69 965/) also saw the program: "All is well" on the Ukrainian channel STB. Wanted immediately cook, but still hands did not reach to this recipe. Yesterday, finally, prepared and "treat& quot; all! And a few words about these sausages. I noted in appointments "for the children". Those who can tell me what type for children spices too much, I will answer. Of course, it's not for very young children. Well, for older children, you can put less spices and it will still be useful in any, even the most expensive sausages or sausage. And now a few words for weight watchers and for this reason do not consume pork (from which the sausage cooked). I also lose weight, but without cruel diets. I realized that this is the most effective. Losing weight relatively slowly, but steadily. Eat everything, but slowly. And pork in the winter in our latitudes is necessary. It contains a lot of easily digestible zinc and selenium, which and vitamin C support the immune system. And as this is important during flu and SARS are clear to everyone. So, 2-3 sausages in the morning can "leverage& amp;quot; safely!
Ingredients
-
Pork
850 g
-
Beef
150 g
-
Water
100 ml
-
Vegetable oil
30 ml
-
Salt
-
Sugar
0.5 tsp
-
Nutmeg
-
Coriander
-
Cardamom
-
Ginger
-
Black pepper
-
Lemon juice
1 Tbsp
-
Cheese
100 g
-
Intestine
Cooking
I took the ready-made stuffing from a trusted manufacturer. If they don't have, prepare the stuffing by yourself. The stuffing should be cold.
Combine pork and beef, add COLD water, vegetable oil, lemon juice, salt, sugar, spices. Mince your favorite spices or a spoon, or hands, but not to heat.
RUB cheese on a coarse grater. Cheese is an ingredient not mandatory, but I wanted to add.
Add cheese to meat and stir.
Colon rinse, if necessary – clean. I was already clean. In General, these sausages it is best to take the lamb cheruvu, because it is thin. But, if there is a special attachment for meat grinder. I'm the kind of nozzles do not have and for filling sausages using a plastic bottle. And it'll fit only pork casings.
Here are our formed sausages.
Now they need to cook in hot but not boiling water. On TV they said that the water should be about 70 degrees. I just warmed the water to the point where it will be hot to lower the finger. Laying in hot water sausages, cover and cook for so on low heat 15 minutes. Pre-puncture is not necessary!
And here is the same white color! This is the secret! White color is simply the color of coagulated protein in the meat. No dyes - just natural color of meat.
Sausages drop into cold water. Through this technique, the sausages will not shrink and will retain all the juiciness inside.
This is our ready-made prefabricated. You can fry them at home on the grill or outdoors on the coals. You can throw in the freezer and you'll always be able to impress unexpected guests.
Sausages fry without oil on the grill. I have a pan grill. A small amount of sugar will give us a beautiful brown podzharistoy.
In the background you can see not-yet-fried white sausages.
Here's the "second batch" fried a little harder. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.