Fried Jaeger sausages in a pan recipe. How to cook kupaty in a pan: recipe

It is very easy to organize a "home picnic" if there is no way to escape to nature, or if there is no desire to stand in traffic jams when getting to the dacha. Then you need tasty treats for this, and not only sweets, but also full-fledged “picnic” dishes, such as chicken sausages. And you can cook them on a grill pan. In addition, you can make vegetable cuts, salads, bake potatoes in the oven and prepare drinks. Agree, such a menu will delight the whole family in inclement weather. But how to cook chicken sausages in a pan? Everything is outrageously simple, now you will see for yourself, even if this is your first sausage experience! By the way, in addition to a picnic destination, these chicken sausages are also suitable for those who, of all varieties of sausage, prefer homemade sausages.

Ingredients for 2 sausages:

Cooking:

• We pass through the meat grinder the washed chicken fillet, as well as lard. Mix the resulting well. Salt it, add spices to your personal taste (for example, nutmeg, white or black pepper, paprika, etc.), mix again. There we add the garlic, passed through the press.
• Now we cut the plastic bottle in half to make a neck with a “spade”, cut off the top. Next, we put the washed intestine on the neck of a plastic bottle, tie the tip with threads. Then, holding the structure, we fill the "shoulder" with minced meat, push it with the back of a spoon or fork. Then we roll the chicken sausage into a ball, tie it. These ingredients will make 2 small sausages, although you can make one ring, but larger.

• We heat a large grill pan (or a regular pan), pour vegetable oil, which we also heat up. We send chicken sausages to the pan. First, fry them over medium heat for about 2 minutes.

• Then cover with a lid, fry over low heat for 10 minutes, turn over and keep chicken sausages for another 10 minutes, also under the lid.

• Please note that chicken sausages will shrink somewhat when frying, and some of the juices will come out of them.

• Ready-made chicken sausages can be served hot or cold. Serve the dish with balsamic sauce, herbs, fresh.

Fry the sausages - over medium heat without a lid.

How to fry hunting sausages

Products
Hunting sausages - 500 grams
Onion - 1 head
Greens - 5 branches each
Sunflower oil - a quarter cup
Water - half a glass

Food preparation
1. Cut the onion into half rings.
2. Cut greens. You can take dill, tarragon, basil, cilantro - any aromatic herbs.
3. Put the sausages in a pot of boiling water for 30 seconds and pull out. This is so that the natural casing of sausages does not crack during frying.

Cooking sausages
1. Pour a quarter cup of sunflower oil into a frying pan. Warm up for 1.5 minutes, fire - medium.
2. Add ready-made hunting sausages to the heated oil. Fry 2 minutes.
3. Turn the sausages over, fry for 2 minutes.
4. Fill the sausages with onions, add half a glass of water, cover with a lid.
5. Reduce the heat and simmer the sausages for 7 minutes.
6. Make medium heat, remove the lid, move the sausages to the edge of the pan - move the onion to the middle. Fry, stirring onion half rings, 5 minutes.
Put sausages with onions on a dish, sprinkle with herbs.

How to fry sausages in bacon

Products
Thin raw sausages - 8 pieces
Sliced ​​raw smoked bacon - 1 pack
Onion - 2 heads
Greens - bunch
Salt - a pinch
Lemon juice - tablespoon
Vegetable oil - a quarter cup

Food preparation
1. Cut two onions into half rings. Salt and sprinkle with a tablespoon of lemon juice.
2. Cut greens - dill, parsley, cilantro.
3. Wrap each sausage tightly with a piece of raw smoked bacon in a spiral. For the recipe, it is better to take ready-made sliced ​​\u200b\u200b- it is quite difficult to cut the bacon so thinly on your own. The ends of the bacon can be fastened with a toothpick, being careful not to pierce the casing of the sausage.

Cooking sausages
1. Pour a quarter cup of vegetable oil into a frying pan (preferably cast iron).
2. Place the pan on the fire (medium), heat the oil for 1.5 minutes.
3. Put sausages wrapped in bacon into hot oil.
4. Fry for about 3 minutes on each side.
5. Move the sausages to the sides of the pan. Place onion half rings in the middle. Fry 3 minutes, stirring.
6. Reduce the fire. Fry sausages with onions for 7 minutes. Turn the sausages over once and stir the onions twice - do this carefully, otherwise the onion half rings will lose their shape.
Put fried sausages around the perimeter of the dish, fried onions in the middle, sprinkle with herbs.

After a long fast, Easter dishes seem especially hearty and tasty. Plentiful hearty food for Easter is one of the principles of hospitable hosts. Diligent culinary housewives are doing their best to prepare for this. The Easter menu is rich in meat dishes. You will not find anything here: home-style boiled pork, chicken rolls, pork baked with herbs, homemade sausage ... By the way, about homemade sausage. Not many people can do it first class. 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:

I finally got to sausage making! True, I started to conduct my first experiments with homemade sausage last year - at first I did it, then, but I really, really wanted to try to cook sausage in a natural casing. I, as an exemplary bore and an exemplary perfectionist, first studied the technology and the recipe. It turned out to be logical that it is difficult to cook a real smoked sausage “like in a store” without a smokehouse, you can’t blind a sausage with a beautiful store-bought color and texture either - you need nitrite salt and strict adherence to the cooking technology at low temperatures, and for ideal sausages there are tricks .
But you have to start somewhere, and for starters, I prepared the simplest sausage from coarsely ground minced meat, which I stuffed into a pork belly and fried in the oven.
Yes, if you can somehow do without a cunning mixture of spices and nitrite salt, then nothing will work without a sausage casing!
Of course, my first impulse was to go to the market and find the right product there. But the search for additional information on the Internet, as well as pictures, completely repulsed my desire to drag THIS home. In a nutshell, it is difficult to find intestines in the meat rows, but you can (ask the butcher, they will definitely bring them the next day), and although the intestines are peeled, they can be called conditionally. It will take a long time and carefully to clean the intestines from mucus, rinse 100 times and, of course, urgently, urgently stuff minced meat into them, because. the product deteriorates, and it is impossible to freeze the intestines - they will tear when stuffed.
And with my lifestyle, it’s a little inconvenient - to cook minced meat in advance, buy intestines for tomorrow, clean, make sausage, then do something further with this sausage - for 2-3 days you will only have to “dance” around it. Therefore, I went the easy way - I ordered ready-made guts (or guts) in an online store.
In general, similar sausage items are sold in different places on the Internet, but I decided to try my luck with the store kolbaskidoma.ru- in a superficial comparison with other similar stores, they turned out to be surprisingly low prices and a wide range. I wandered around the site, put the right product in the basket, clarified some points with the help of feedback (they answer, by the way, quickly and to the point) and two weeks later I was already picking up the parcel.
Looking ahead, I’ll say that the online store kolbaskidoma.ru has natural pork, beef and mutton casings, as well as artificial ones - polyamide (inedible “cellophane”) and collagen (quite edible) casing. Indeed, for each type of sausage and for its further heat treatment and the final result, a certain casing is needed! Moreover, the diameter is important - after all, you can cook thick loaves of boiled sausage or thin Krakow karalki.
Because I had it for the first time, I didn’t make complex experiments and ordered the most popular and universal one (40/42 is the diameter of the future sausage)

When unpacking the casing, this one turned out to be in the form of a skein, white-gray. It was packed in a vacuum bag, and then in a craft envelope with shell markings, tips for use and information about the manufacturer. The smell somehow reminded me of laundry soap (during heat treatment, the smell disappears).
The coolest thing is that this shell has already been completely cleaned, and for safety it is covered with salt. Therefore, it survives several days on the road without loss, and is also perfectly stored in the refrigerator. Just before hour X, you need to unwind the right amount, rinse the gut from the inside and outside with running water to wash off the remaining salt, and soak in a bowl of warm water for 30-40 minutes (lamb intestines are soaked for 15-20 minutes).
If suddenly there are unused, but already soaked intestines, they just need to be covered with salt again, put in the refrigerator and stored for at least a whole year (however, it’s impossible to store so much - they are used much earlier).

That is, as you can see, there are no difficulties at all with the most important ingredient - the sausage casing! It remains only to cook the minced meat and mix the spices.
One of the main rules for preparing minced sausage is that if it is already cooked, it must stand for 12 hours in the cold. Primary fermentation takes place, salt and meat juice are evenly distributed, in addition, salt binds the liquid in the minced meat and it does not separate from the mass.
Therefore, it is reasonable to cook minced meat in the evening, and fill the sausage the next morning - fry part of it for lunch and dinner, and freeze the rest. So pick your time!

There are a million recipes for fried sausages on the Internet, I did this.
For cooking 6 kilograms of sausage (6 pieces) required:

• 2.5 kilograms of pork neck
• 2 kilos pork leg
• 0.5 kilograms of unsalted pork fat
• 2 heads of garlic
• 1 kilogram of onion
• 2.5 tablespoons of salt
• 1 tablespoon ground black pepper

The ratio of meat and fat is easy to remember - fat should be 10% of the total weight of minced meat.
Fried sausage "loves" onions very much - this gives juiciness, and there can be a lot of it - up to 15%! (and if you plan to smoke the sausage, then it is better to replace the onion with water or a "broth" of spices)
And spices, in addition to ground black pepper, you can add any to your taste - cardamom and coriander, red pepper for spiciness, nutmeg (1 stuff per 5 kg of minced meat just right), if the sausage is supposed to be fried, then you can safely add parsley, paprika , lemon zest. In general, if you are too lazy to mix it yourself or you are afraid to screw up the proportions, there are ready-made spice mixtures for sausages.

The best sausage makers know that properly cooked minced meat is 50% of a successful result. Therefore, it is recommended to cut meat for minced meat into medium-sized cubes, scrolling only a small part of it through a small meat grinder. If all the meat is passed through a meat grinder, then the finished product will come out dry (which is good for smoking or drying, and vice versa for frying), and those 10-15% that are crushed by a meat grinder will just bind the meat pieces and add density to the minced meat.
Cutting 4 kilograms of meat into neat small pieces is a real feat! But there is a way out of everything! For home meat grinders (modern and rare Soviet ones) there are special grates with a large mesh - some of the meat, of course, will be crushed, but the bulk will be in the form of neat meat balls.

But the fat needs to be cut! Small cubes with a side of 0.5-0.7 cm. After all, if you pass it through a meat grinder, it will be crushed, the minced meat will be difficult to knead, and when baking, the sausage will flow.

We mix minced meat with chopped bacon, pass garlic through a press, add onion (it can be chopped, chopped with a meat grinder with a fine grate or grated), add salt and ground spices. And then knead well for 10-15 minutes.

Now we leave the container with minced meat in a cool place for the night. At this time, as I said, the primary fermentation and distribution of juices takes place.
If I added nitrite salt to the minced meat, then the minced meat would retain the bright color of raw meat - nitrite salt stabilizes the color and is a preservative. Without nitrite salt, minced meat became lighter after 12 hours, but stopped crumbling and began to keep its shape well.
So, everything is ready for stuffing!

It remains to cut the salted casing into pieces of the desired length (it was more convenient for me to measure the same sausage), rinse and soak for half an hour in warm water - the casing will soften, turn white and become plastic.
Before stuffing, it is convenient to divide the prepared minced meat into portions. For example, 1 meter of pork belly with a diameter of 40/42 holds 400-600 grams of minced meat (I made sausage weighing a kilogram and cut the belly into 1.5 meter pieces).

Stuffing sausage is also an art! Some people successfully use various stuffing devices in the form of plastic bottles, medical syringes, funnels and their own fingers for stuffing, professionals acquire special sausage stuffers, and for home use there are metal and plastic meat grinder nozzles, which are put on the casing (dada, like a condom) , and minced meat is fed through the hole.

First, we put on the casing, then we scroll the finished stuffing so that it appears, and then we lower the casing a little and tie the tip (with twine, thread or a knot) - this is how we get rid of the air bubble inside the sausage.
Well, then, gradually feeding the minced meat, we fill the shell - not tightly (otherwise, during heat treatment, the minced meat will expand and the sausage will burst), but not flabby either. From personal experience, I’ll say that doing this together is very convenient, quick and easy - one adds meat to the meat grinder and turns the handle (presses the button), and the second slowly removes the casing into the nozzles, forming a sausage, and twisting the “snail”. But you can do it in one, it will take a little longer. The main thing, as when sticking wallpaper, is that there are no bubbles))
The second end of the sausage also needs to be tied with a knot and let it lie down for 10 minutes and dry.

The most “terrible” thing when cooking homemade sausage at any stage is a burst shell. Therefore, there are several ways to prevent this. I already wrote about one - you don’t need to stuff it too tightly (the shell can burst either during stuffing, or during further cooking, when the stuffing starts to expand from the temperature).
To minimize such troubles, the sausage needs to be pierced in several places. Professional sausage makers use a special tool with several needles, and at home you can take an ordinary thick needle or a toothpick. This technique is called "striking" (shallow calcination of sausage loaves to remove air, which can remain in the minced meat under the sausage casing with loose stuffing).

And the shell can also be “hardened” - after hatching, place it in very hot (but not boiling!) Water for several minutes - 85 ° C is enough. If the sausages are small, then you can immerse them in bunches of water, and if these are such long "snails" - do it on a large slotted spoon, in a deep-frying basket or with a colander (in every kitchen you can find items suitable for this operation).
After this primary heat treatment, the sausage will turn white, although it will still be raw inside, but it can already be fried or frozen. If she stands for 10 minutes on the table, but the shell will partially restore its "transparency".

Such a sausage is prepared no longer than an ordinary piece of meat - in an oven preheated to 180 ° C for 40-50 minutes - look for a beautiful crust on top (we liked it more fried - then it crunches).
By the way, if you freeze a raw sausage, then you don’t even need to defrost it before frying - put the sausage on a baking sheet right in the ice form and put it in a preheated oven, and bake it just 10 minutes longer.

For friends, I once cooked sausage with potatoes baked in the same oven, which I cut into slices, added salt, pepper, turmeric for color and a little oil and baked on a separate baking sheet.

It is convenient to cut such a sausage right at the common table - someone has a larger piece, someone has a smaller one. All the same, individual sausages are not so good in a friendly cheerful company of friends))

And this sausage was ideally suited to vegetable sauce, which we spotted in one grill bar, tried to cook at home and everything worked out the first time:
Finely and finely cut a couple of celery stalks, bell pepper, red sweet onion, seedless tomato, add your favorite herbs and garlic to taste, salt and pour a generous portion of olive oil, you can add chili pepper for spiciness. Mix thoroughly and season the meat already on your plate.
This sauce is good not only for sausage, but also for any baked meat and various dishes cooked on the grill, you can even just season the potatoes - it’s already delicious!

Enjoy!

And once again for those who read diagonally: I ordered the neck in the online store kolbaskidoma.ru, there you can choose natural and artificial casings with different diameters, pick up a mixture of spices for minced meat, order nitrite salt, and also equip your meat grinder with special large grates and nozzles for stuffing sausages. There are also useful tips on how to work with the casing (preliminary preparation and storage), as well as a bunch of detailed recipes for various sausages and sausages with pictures.

On the shelves of stores now there is an extensive assortment of various sausages, sausages, sausages and kupat, which can be purchased both frozen and fresh. These meat products can be in a natural or polyethylene casing, with or without spices, as well as smoked or raw. Many housewives know how to fry sausages, but in order for the appetizer to turn out to be truly tender, juicy and fragrant, you need to know some of the features of preparing such a product. In addition, you can make a homemade dish that will be more healthy, natural and very appetizing. After analyzing the different ways of baking sausages, you can choose the most suitable one, which will be not only convenient, but also fast.

in a frying pan

The most suitable method for home cooking is using a frying pan, it is easy to fry on such dishes, and the finished product has a pleasant superficial crust.

You can bake products from various meats in this way. It turns out delicious if you fry Bavarian sausages in a pan, which are distinguished by their white color, natural casing and veal, lard and seasonings included in the composition. Snacks from such a dish are considered tasty, satisfying, and also free of harmful ingredients. It is recommended to boil Bavarian kupaty first for about ten minutes, and then fry over moderate heat for the same period of time.

In addition to the pan, you can immediately use a frying pan, into which a small amount of liquid is poured and kupaty is placed. After the water has completely evaporated, add vegetable oil to the dishes and cook until browned on all sides. This method is used in order to preserve the delicate surface film of sausages, which bursts easily. Also, experienced housewives are advised not to use a fork, since when a snack is punctured, its natural film from the intestines is also easily torn.

How long to fry chicken sausages in a pan? Chicken meat cooks faster than other types, so it will take no more than ten minutes to cook delicious kupat. Pour one tablespoon of sunflower oil into a hot dish, add half a glass of water and place the meat product, covering the pan with a lid. After five minutes of simmering over medium heat, turn the sausages over so you can fry them on the other side. A beautiful golden crust will indicate the readiness of the snack.

If there is no time for long baking, then there is an opportunity to reduce it. To do this, using a toothpick or a sharp needle, make several punctures in the outer shell of the sausages, after which they can immediately be baked in butter, remembering to turn over often.

Any meat kupaty should be thawed before cooking. It is better to place them in the refrigerator, placing them on the bottom shelf, and then continue the process at room temperature for about another half hour. So the product will not lose its taste and useful properties. And for quick defrosting, it is enough to briefly lower the sausages into warm water, but it should be borne in mind that this method makes the product less juicy and saturated.

Grill

The traditional way of cooking kupat is grilling, not in a frying pan. Before baking, it is recommended to dip the product in boiling water for thirty seconds, and then grease it with fat or oil and fix it on the wire rack. Juicy sausages should be fried on smoldering coals for about half an hour, changing the sides of contact between the coals and the grate so that the crust on the shell can form evenly and the product can be completely boiled.

For cooking in nature, homemade pork kupats are perfect, which are easy enough to cook with all the necessary products. And it is better to use them with fresh herbs, canned vegetables or fresh bread smeared with mustard. This option is especially suitable for those who live on a farm and are engaged in animal husbandry.

Tender sausages can be appetizingly fried in a grill pan. To begin with, meat products are boiled in boiling water for a couple of minutes, then they are taken out and dipped in paper towels. Then each "sausage" is greased with oil and placed on a hot frying pan. Bake the product for about four minutes on all sides, getting ruddy stripes.

Homemade

In order to cook homemade kupaty in a natural shell, you will need:

• 800 gr. pork;
• 200 gr. beef;
• 200 gr. fat;
• 3 m of natural intestines;
• 2 cloves of garlic;
• 3 onions;
• spices.

We twist the meat, lard, onion and garlic in a meat grinder. Add spices to the minced meat and mix well. We tighten the prepared intestines with a thread on one side, stuff it through the funnel with the resulting meat mixture and tie it again after twenty centimeters. Repeat the process until you run out of ingredients. After that, boil the sausages in boiling water for one minute and let them dry.

Advice! This product can be frozen and stored in the freezer or immediately fried.

To bake kupaty in the oven, heat it up to 180 degrees and place a baking sheet with meat products pre-oiled. We cook the dish for about ten minutes on one side, then turn it over and cook for about the same amount of time. Meat in a natural film should acquire a beautiful golden or red layer, depending on its composition.

Sausages are served hot with various sauces or side dishes. You can cut the product into pieces or use it as a whole. Kupaty is usually cooked, including their own imagination and experimenting with the composition of spices, seasonings and even herbs. Such an appetizer is always tasty, satisfying and fragrant.

An important advantage of meat sausages is the possibility of baking them not only at home, but also in nature. And minced meat for cooking can be used based on personal taste preferences, adding and changing its composition. By following the rules of roasting and using the advice of experts, you can get not only a spicy dish, but also satisfaction from the culinary process itself.