Tutyrma and Tunterma are two recipes from Tatar cuisine. Homemade sausage "tutyrma" Tutyrma Tatar homemade sausage recipe

Tatar national cuisine is interesting because most of its dishes can be cooked not only at home on the stove, but also outdoors, in a cauldron or a cauldron. This is due to the fact that this people was once nomadic, therefore the dishes of the Tatars are hearty and nutritious. Let's remember, at least, pilaf. This cuisine is also rich in pastries, which have a variety of shapes and fillings. What to cook from Tatar cuisine? Here are two recipes for you.

Tutyrma - Tatar homemade sausage we cook ourselves

This is a homemade sausage boiled in salted water or baked in the oven. In other words, a natural shell, that is, an intestine stuffed with chopped lamb or beef giblets and round polished rice. Tutyrma is considered a delicacy among the Tatars and is prepared on solemn occasions.

For this recipe you will need:

• liver - 500 g
• heart - 500 g
• rice - 100 g
• egg - 1 pc.
• onion - 2 heads
• fat milk - 300 ml.
• salt, ground pepper
• lamb casing

We start cooking tutyrma by boiling milk and boiling rice until half cooked. In the process, we process offal - we remove veins and films from the liver, and fat from the heart. We cut them into pieces and pass them together with onions through a meat grinder. Add the egg to the minced meat, salt, pepper and mix with the cooled rice. Add milk and mix thoroughly again. The stuffing should be quite liquid.

Then we put the nozzle for making sausages on the meat grinder and stuff the casings with minced meat. We lower the tuturma ring into a saucepan with salted water and cook until tender. Can be baked in the oven, greased on top. With lamb giblets, the dish turns out to be more fatty.

They eat tuturma hot, generously flavored with sour cream. Boiled potatoes with herbs go well as a side dish.

Tunterma - omelette with cereals from Tatar cuisine

If you eat an omelette for breakfast at least once a week, try making it according to this recipe. The ingredients here are quite simple. For three servings you will need: 6 eggs, a glass of milk, a tablespoon of semolina and 100 g of butter.

The process of preparing tunterma is available to anyone and is quite fast. Beat eggs in a suitable bowl, add milk, melted butter, a pinch of salt, and, stirring constantly, slowly pour in the cereal.

We heat the butter in a frying pan, pour the prepared mixture into it and fry the omelette over medium heat until the mass thickens. An appetizing crust should form around the edges. To bring the dish to full readiness, send the omelet for 5 minutes in the oven.

Tunterma is served hot. Cut the Tatar omelet into sectors and sprinkle with herbs.

Bon appetit!

For a long time I wanted to start cooking homemade sausages. As a child, more than 45 years ago, I helped my grandmother stuff homemade sausage. And then I came across a recipe that I wanted to cook myself. Tutyrma is a dish of Tatar cuisine, it is homemade boiled sausage, but I decided to bake it right away, I think it tastes better this way. In cooking, lamb, beef, horse meat or offal (liver) are used, as cereal additives: rice, buckwheat, millet, oatmeal. This sausage can be served as a hot second course or as a cold appetizer. Great for breakfast, snack or picnic.

Buckwheat (buckwheat in bags from "Mistral" (60 gr.)) - 1 bag
lamb (beef, horse meat) - 500 g.
milk (or meat broth) - 150 ml.
onion - 1 pc.
pepper mixture - 1/2 tsp
salt - 2 tsp
garlic powder - 1 tsp
intestines (about 1.5 m.)

To prepare this particular recipe, we take buckwheat.
It is convenient to use buckwheat in bags from "Mistral".
Fill the bag with water, bring to a boil and cook until half cooked for 15 minutes.


If the intestines are salty, then fill them with water in advance, rinse.


We twist the meat, in my case, fatty lamb. Add egg, salt, garlic powder, ground pepper mixture. We mix.


Pour milk (or broth), mix well.
Authentic recipes recommend mixing for 5 minutes.


Add finely chopped onion. For juiciness, I twisted half of the onion into minced meat along with lamb.
We put the cooled boiled buckwheat from the bag.


Mix the minced meat well, it should be watery.

We take the intestines, tie them with a thread from the end. It is convenient to start with the help of a meat grinder attachment. If you do not have such a nozzle, then you can fill with a plastic bottle neck and a pusher, there are many videos on the Internet on how to do this.
We stuff the intestines with minced meat, twisting the sausages every 10-12 cm.
At the end, we also tie with a thread. Don't stuff too tightly or they will burst when cooked. For safety, I pierced several times with a toothpick, my grandmother pierced with a needle.


I got 12 sausages. We put the sausages in a form convenient for baking, pour a little water on the bottom (for 1/3 of the sausages).
We put in an oven heated to t 220 * C., bake until golden brown for 30-40 minutes, focus on your oven.

We serve sausages hot as a main course or cold as an appetizer.
Bon appetit!

Ah, what a miracle - a hot homemade sausage. You will extract it, elastic, from the pan, cut it into plump rounds. You take a bite ... you take a sip of a clear broth, and take another bite. Or you dip it into a spicy seasoning, take a bite, and again the broth ... and this is an absolute joy.
How to cook homemade sausage? It's not very difficult. I'm telling...

The first task, in the solution of which, everything else is nonsense. Find clean guts. For Tashkent, it is quite doable. Many of us cook Uzbek sausage - khasyp.
For example, at the Kuilyuk bazaar, next to the fish pavilion, there is a section where they sell meat. Here you can buy good beef and lamb intestines. They are sold by the meter. About three meters - 1000 sum (about 50 US cents). Feel free to sniff the guts. Washing them is no joke.
At home, rinse the intestines again, scrape with a knife. We are scraping the outer surface. Cut into portions. I cut about 50 cm. Tie the end of each intestine tightly with twine and turn it inside out. Use a narrow, long object to turn inside out. I use a long Chinese stick.
The inner part of the intestine (it will now become outer) is very slimy, as if covered with liquid wax. We also scrape it. At the same time, we remove the jelly-like substance.
Rinse again, and the gut is ready.
The tied ponytail was left inside. It must be isolated so that it does not spoil the appearance of the sausage. Tie it again, gathering the inside of the tail into a ball. It is clearly visible in the photo.
Now minced meat. I had my own finely ground fatty beef. Onions rolled through a meat grinder. And a small handful of washed, inexpensive rice.
The proportions of meat-onion-rice in the amount of 8:5:1
In minced meat, add, without being greedy, salt, black pepper, ground cilantro seeds. Although the Tatars did not have cilantro. This is the Uzbek cuisine that has been absorbed in me since childhood. You can spice and play. But only with those that make sense to cook for 40-45 minutes.
Add broth or boiled water to minced meat. We mix.
Now how to determine this stuffing in the small intestine? It is so slippery that it is quite difficult to hold it in your hands. And then there's stuffing!
I will tell you about one more, probably millionth way, of using a plastic bottle. Cut off the neck of the bottle - a couple of centimeters below the screw thread. Take it upside down in your hands. Pass the intestine into the hole, tied end down. Wrap the edges of the intestine on the bell neck of a centimeter by three. And already further, calmly holding the gut-neck structure with your fingers, scoop up the minced meat with your free hand and send it into the hole.
Periodically stroke the intestine with pressure, releasing air. It is for this that the stuffing must be liquid! It's not hard to fill. The gut should not stretch much in breadth. Next, we tie the sausage under the neck of the bottle, and the raw sausage is ready!
Having processed all the sausages in this way, boil water in a large saucepan. Add salt, pepper, bay leaf.
We lower all the sausages into boiling water and wait for it to boil again. Here at the ready should be a long, thin and sharp, like a needle, stick. I use a thin wooden skewer for Chinese skewers. After boiling, another ten minutes will pass, and your sausage will begin to swell. Here, do not yawn. Quickly pierce each sausage in several places. In this case, the sausage will launch fountains from the holes. As soon as they coped with the internal pressure inside the sausage, it remains only to wait for a happy moment.
We reduce the power of the burner to medium (light boil) and cook for another 40 minutes. The total time from the moment of re-boiling is 50 minutes. At this time, you need: warm up a clear broth just without anything. "Kiri" broth, as they say in our family. Add pepper, salt to it. Finely chop the green onion. Put on the table bowls with homemade sour milk, in tiny bowls - achik spicy seasoning. Peel green garlic from rough leaves and put wax fragrant bars.
After the deadline, you can call everyone to the table. You take out elastic hot sausages on the lagan. But we don’t cut it yet, we put it on the table! In the meantime, spill the hot broth and sprinkle with green onions. And those sitting at the table, as if spellbound, contemplate a dish with homemade sausage. And they don't even try to pull away when you put bowls of broth in front of them.
Well, now, armed with a fork and knife, you can cut sausages into rounds, a centimeter thick. And the holiday will come. And the faces of everyone who took part in the meal will be such that you want to stretch out both hands to all the men present for a kiss. Yes, I would kiss my own hands for such a sausage. Honestly! But I won't do that. I only confess to you for these sinful thoughts, in order to convey a feeling of joy from a well-made dish.
You need to make homemade sausage. Whether Tatar, Uzbek, Czech, German - it doesn't matter. For this is the moment that miraculously transforms a dwelling into a magical Home. A home you always want to return to. And where you can simply be treated to homemade sausage.

... Early morning ... I'm sitting at the computer, updating the site. I try to be in time before the general awakening. Did not make it …
- Have you already written about yesterday's sausage on your Internet?
- No, I didn’t have time, there was a lot of work ...
- Quit your job - write about the sausage!
- Wow! You're always so jealous of my cooking blog! And here you offer yourself? I even take pictures secretly so as not to annoy you!
- No ... I'll tell you so. Don't write about anything. But about the sausage - definitely! This is the right thing.
- Wai, khujain! I won’t have time to write on LiveJournal, I need to leave.
Khujain turned around, picked up a fat cat from the floor, the cat rubbed himself juicy and with a twist on his unshaven cheek, they looked lovingly at each other, and Khujain said:
- Well, okay ... Today we will arrive late with the doll, lunch is not needed. Just cook dinner. So there will be time. Be sure to write. Then tell what the Internet people say.
Wrote. Time to cook dinner. In the evening I will give a report to the Khudzhain that “my” Internet people said about the Tatar sausage :))