Description
Frikandel are small, very tasty sausages, but without the shell. They are about the size of a Cuban cigar. These sausages are very popular in the Netherlands, Belgium and Germany, now also in the Volga region. Cooking them is very easy and fun. Recipe friendly found at the famous culinary blogger Vlad Piskunov, for which he thanks a lot.
Ingredients
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Minced Turkey
250 g
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Minced meat
250 g
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Red onion
0.5 piece
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Garlic
2 tooth
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Parsley
3 sprig
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Bran
2 Tbsp
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Salt
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Nutmeg
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Coriander
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Cardamom
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Black pepper
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Butter
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Vegetable oil
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Dry red wine
50 ml
Cooking
Scroll through the meat grinder with a small lattice twice. If you use ready-made stuffing, then still pass it through a meat grinder again. The stuffing you can use any, but better if it is made of several types of meat.
Onion grind into crumbs or scroll it along with the meat grinder.
The parsley and crush the garlic.
Spices along with salt grind in a mortar. Spices you can use any on your taste, I used in General, a classic set of spices for sausages.
To the mince add chopped onions, garlic, parsley, spices and bran.
Minced knead well and put into the refrigerator for 1 hour.
For a grinder to put a special nozzle for sausage or use regular cooking bag to squeeze out long and thin sausages. To put them in the freezer to potoropilis (can be frozen for later use).
In a pan melt the butter and pour in vegetable, quickly fry the sausages on both sides. Then splash into the pan the wine, "roll" it into sausages and fry them until cooked (wine must evaporate completely).
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