Having prepared homemade sausages for the first time, tender, tasty and nutritious, you will stop buying them in the store, because you quickly get used to good food. Why break the habit? Store-bought sausage products contain so many preservatives that they are sometimes unsafe for health, especially when it comes to baby food. Interestingly, the first meat sausages appeared in Germany in the 15th century, and modern sausages began to be prepared only in the middle of the 19th century. Nowadays, sausages and sausages are classified as fast food - it is no coincidence that they are called bachelor food, which can be prepared in 10 minutes. However, no self-respecting gourmet or supporter of a healthy lifestyle will eat store-bought sausages. However, you don’t have to give up sausage products, you just need to understand how to properly make sausages at home, and you can eat them at least every day.

Cooking delicious sausages at home: starting with minced meat

They are made from any quality meat, but usually they take a mixture of beef and pork, chicken or diet turkey. The meat is well ground and beaten in a blender, mixed with egg, milk, butter, salt and spices - black pepper, nutmeg, turmeric, paprika and aromatic herbs. Sometimes well-chopped onions and garlic are added to the minced meat, and powdered milk may also be present in the recipe for milk sausages.

Sausages are made with pieces of cheese, lard (spicy bacon) or vegetables - kids especially like multi-colored sausages with green peas and carrots. Knead the mass for a very long time and thoroughly, adding water to it, since the wetter the minced meat, the more tender the finished dish. A very important point in the process of preparing sausages is to sufficiently chop the meat and obtain smooth, homogeneous minced meat, which is not always obtained at home if you do not have a good chopper. Some housewives advise passing the meat through a meat grinder at least four times, otherwise you will end up with homemade sausage instead of sausages.

Cooking homemade sausages: cooking recipes

Sausages are rolled from the minced meat - they are wrapped in cling film and the ends are tied with strong threads. Sometimes they are rolled on the table to give them the correct shape. It is recommended to keep the sausages in the refrigerator for a couple of hours and only then cook them in boiling water for 20 minutes or more. Usually a sign of readiness is the changed color of the meat. Instead of cling film, some housewives use bovine intestines, which can be bought at the market or in stores specializing in making homemade sausages. The intestines are filled with minced meat using a pastry syringe or a special attachment for a meat grinder with a tap. The ends of the intestines are tied and punctures are made in the sausages with a needle. Don't stuff the intestines too tightly, otherwise they will crack during cooking, and don't leave any voids so that the sausages look aesthetically pleasing, without cavities inside. There are many ways to cook sausages in the guts, and this process is considered quite labor-intensive, although the result is worth it. The sausages come out just like they came from the store!

A few more ways to prepare delicious sausages

If you want to get not a finished product, but a semi-finished product that can be stored in the refrigerator, cook the sausages at temperatures up to 90 degrees, but the water should not boil. After 50 minutes, the semi-finished product is ready, but try to eat it within five days. In a pinch, homemade sausages can be frozen and taken out as needed.

There is another way to prepare the semi-finished product - quick boiling for 7–8 minutes, after which the film is removed and the cooled sausages are placed in the freezer. The sausages are not only boiled, but also fried and baked in the oven on a baking sheet - it turns out even tastier. They are served with any side dish - cereals, pasta, legumes, vegetables, mashed potatoes and mushrooms.

Many delicious dishes are prepared from homemade sausages - sausages in dough, bigos, pies, omelettes, casseroles, grilled sausages, Berlin curry sausages and much more.

Healthy sausages will diversify your family's diet and decorate the holiday table. Now you can not deny your children their favorite treat, because it is made from fresh ingredients. And if you know how to quickly cook sausages at home, then you will always have delicious food on the table that you won’t have to spend a lot of time on!

You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: chicken, pork or beef.

Homemade sausages are a healthy and tasty alternative to store-bought ones. These sausages can be made from chicken or turkey fillet. Use cling film as a shell. If you wish, you can add shelled pistachios, champignons, sweet peppers or herbs to the sausages, and replace the milk with cream. If you are preparing sausages for small children, then exclude garlic and ground black pepper from the recipe. Sausages can be prepared for future use - just freeze them.

  • Chicken breast fillet - 1 kg;
  • Milk 3.5% - 150 ml;
  • Large egg - 1 piece;
  • Butter - 50 grams;
  • Medium onion - 1 piece;
  • Garlic - 1-2 cloves;
  • Salt, ground black pepper.

Wash the chicken fillet, dry it and cut into pieces.

Mince the chicken fillet, peeled onion and garlic twice.

Add softened butter, warm milk, egg, salt and spices to the minced chicken.

Mix thoroughly.

Spread cling film on the table. Place 2 tablespoons of minced meat on the edge of the film. Form a sausage by wrapping the minced meat tightly in 2-3 layers of film. Cut off excess film. Tie one end of the film with a strong knot.

Tie the other end of the film into a knot, making sure that there is no air left inside the film with minced meat.

Sausages can be made in different sizes. Children will love the little sausages.

Place the sausages in boiling water and cook for 15 minutes.

Place the finished sausages in a colander and let the water drain. Remove the film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients I get about 20 medium-sized sausages. If you make baby sausages for children, you will get twice as many of them.

Serve the chicken sausages hot.

As a side dish for homemade chicken sausages, serve porridge from any cereal, pasta, boiled or fresh vegetables, and herbs.

Recipe 2: Chicken sausages at home

  • Chicken breast - 1 piece
  • Chicken egg - 1 pc.
  • Carrots (medium) – 1 piece
  • Onion - 1 pc.
  • Garlic - 1 head
  • Spices
  • Pepper

Wash the chicken breast, remove the skin and remove the bones. Prepare minced meat from the cleaned fillet and add an egg to it.

To the minced meat add finely grated carrots, finely chopped onions and garlic.

Then add salt, pepper and spices to your taste. I use this chicken seasoning mix.

Dilute the resulting mixture with milk (or water) and mix thoroughly.

The next stage is preparing the sausages; for this you need to spread cling film and carefully place the minced meat on it. The more minced meat you put in, the thicker the sausage will be; I usually put out a couple of spoons.

We roll the film with minced meat into a tube several times.

We cut the film and fold the edges like a candy wrapper, you can tie it in a knot or tie it with thread.

These are the sausages you should get, from this amount of ingredients I got 12 small sausages.

The next step is to lower the finished sausages into boiling water and cook for 20 minutes.

Cool the finished sausages and remove the film. Ready! If you wish, you can also fry the sausages until golden brown, or it is very convenient to take them with you on a picnic, or you can freeze them for further storage. Tasty and healthy. Bon appetit!

Recipe 3, step by step: how to make homemade sausages

Making sausages at home is very easy. All you need is a pan, cling film and meat on hand. Everything turns out easy, fast and tasty. Sausages can be made for future use and stored in the freezer, if necessary fry in a frying pan - and you're done!

  • Chicken fillet - 500 grams
  • Egg - 1 piece
  • Butter - 50 grams
  • Milk - 100 Milliliters
  • Salt - To taste
  • Ground black pepper - 2 Pinches
  • Ground paprika - 0.5 teaspoons
  • Coriander - 0.5 teaspoons

Cut the meat into pieces and pass through a meat grinder or chopper. In the process, add a piece of butter and continue stirring the meat.

Add raw egg, paprika, ground black pepper, ground coriander, salt, milk. Mix thoroughly.

Place cling film on the table, add two tablespoons of minced meat and roll the film like candy.

Try to roll the sausages tightly to remove as much air as possible, then the products will turn out smooth and beautiful. Tie the edges with thread.

Pour cold water over the sausages and bring to a boil, simmer over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil until nicely browned. Serve hot with your favorite sauces!

Recipe 4: Homemade Turkey Sausages Wrapped in Film

A homemade sausage recipe is simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages, which you just need to boil in boiling water.

  • minced chicken or turkey – 600 g;
  • chicken egg – 1 pc.;
  • milk – 100 ml;
  • onions - 1 onion;
  • salt and pepper to taste

Peel the onions and cut them into large pieces, and then pass them through a meat grinder along with the minced chicken.

Then put the minced meat into a blender bowl, add milk, beat in the egg and beat.

Place in a bowl, add salt and pepper and mix thoroughly.

We will spread the minced meat onto the film using a special pastry syringe or a tablespoon. You can also use a regular milk carton for these purposes, after cutting off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and place our minced meat on it, distributing it evenly in the center.

Then carefully roll the film, forming a small sausage.

Carefully but gently press the film against the minced meat, this will avoid the appearance of air bubbles. They, of course, will not spoil the taste of the finished product, but the appearance will suffer.

Then carefully compact the minced meat by pressing on it from different ends of the sausage. We twist the end of the film, tie it with cotton thread, tying it with several knots. We do the same with the other “tail”. The result is a neat sausage.

If you do not plan to cook the sausages right away, put them in the freezer.

That's all the wisdom! We made turkey sausage at home. Now all that remains is to boil them in boiling water for 5-7 minutes, and then you can serve them with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take the finished homemade sausages out of the pan, carefully remove the casing, cutting off the “tail” of the film on one side.

Recipe 5: how to cook sausages in cling film

These sausages can be frozen for future use. You can add various seasonings, herbs, and cheese to the minced meat.

  • Minced chicken - 400 gr.
  • Semolina - 2 tbsp.
  • Onions - 1 pc.
  • Egg - 1 pc.
  • Garlic - 3 teeth.
  • Salt - ½ tsp.

Place the minced meat in a bowl, add the egg and mix.

Add semolina, mix.

Peel the onion and chop finely.

Add onion, salt, chopped garlic to the minced meat and mix.

Spread cling film and place 2 tbsp on its edge. prepared minced meat, shape into a sausage with wet hands.

Wrap the resulting sausage in cling film, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken sausages (with photo)

  • chicken fillet – 400 gr
  • milk - 3.2% - 100 ml
  • salt - to taste
  • ground black pepper - to taste
  • chicken egg - 1 pc.

Wash the chicken fillet well. Let's remove the extra veins. Cut into small pieces.

Salt and add one raw egg. Grind with a blender (or any other food processor).

Pepper the resulting mass to taste and add milk. Add milk and mix well until smooth.

Place 1.5 tbsp on a small piece of cling film. tablespoons of the mixture and gradually wrap it in the sausage, compacting and releasing the air.

We tie it in a knot along the edges, I didn’t tie it and wrapped it well. They don’t fall apart when I cook them.

Cook for 5-7 minutes in boiling water like regular sausages.

To make the sausages look so cute and not boring, you need to fry them on both sides in butter. All! The children will be delighted!

Recipe 7: Beef sausages at home

  • beef fillet - 1600;
  • cream - 200 ml;
  • butter - 100 g;
  • beets - 1 piece;
  • salt - to taste;
  • nutmeg - 0.25 tsp;
  • dried dill - 2 tbsp;
  • dried garlic - 1.5 tbsp;
  • pork - 4 m;
  • chicken eggs - 2 pcs

So, cooking homemade beef sausages in detail. Take beef fillet. Take a good piece, there is no time to save money. Wash the meat thoroughly.

Cut the meat into pieces that will fit into a meat grinder to grind the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through a meat grinder 3 times. Yes, exactly 3, we don’t need less, we need a straight homogeneous sausage structure. If you make baths, then 1-2 times will do.

So, the meat after the 1st scroll:

After the 2nd:

After the 3rd:

It is often written that homemade sausages end up gray, bluish, or some unattractive brown color. I solved this issue very simply, with the help of beets. Natural dye that did not affect the taste in any way). So, wash the beets and clean them.

We cut into cubes that are suitable for rolling in a meat grinder.

Scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for sausage mince.

Let's make our dye. We fold ordinary gauze several times, put a couple of spoons of minced beetroot into it and squeeze the juice into the minced meat. I was a little embarrassed and only squeezed out the juice of half the beets; next time I’ll squeeze out the whole beets for an even more intense color, because a decent portion of the juice will be released into the water during cooking.

Add eggs, nutmeg,

dried garlic,

heavy cream,

Take butter at room temperature,

cut it into cubes, send it to mince.

Mix the minced meat thoroughly. He's ready! Place it in the refrigerator for at least 12 hours.

After 12 hours, prepare the ingredients for forming the sausages: sausage attachment, casings, twine.

Let's prepare the wombs. They come in a strong saline solution in a bag. We don’t take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But I took it by eye.

We place a container in the sink so that the intestines do not leak out when rinsing. Pour some water into the container. Gently push the end of the intestine apart with your fingers; it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, and rinse the intestines with running water.

To tie sausages we use cotton twine like this. But strong cotton threads will also work. We cut off pieces of 7 centimeters at once, several pieces.

We assemble the meat grinder by putting on a long sausage attachment instead of a meat grinder mesh.

Take the minced meat out of the refrigerator and mix it thoroughly again. This is the structure.

Carefully, like a stocking, we put the casings on the sausage attachment like this. We tie the end of the casings with twine.

We begin to pass the minced meat through a meat grinder. During the first scroll there will be a lot of air bubbles, because initially the sausage cone was empty. Therefore, we make the first sausage tentatively, compacting the meat with our hands. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine. Now we have no air in the cone, the process will go faster.

Carefully pass the minced meat through the meat grinder, holding the casings with your hand and regulating the process of filling and lowering the casings from the nozzle. There is no need to make it very tightly so that the sausages do not burst during cooking.

When the wombs are filled to the length of your palm, twist them several times, as in the photo. And we twist the next sausage. I made batches of 3-4 pieces to make it easier to cook the bunch without cutting it off before cooking. After forming 3-4 pieces, I cut off the casings, repeating the steps that I indicated after the first test sausage.

In the finished batch of twisting, I also tied it with twine and made a knot. If there are air bubbles, pierce them with a regular needle, releasing the air out. No minced meat will leak out during cooking because of this, and the casings, on the contrary, will adhere more tightly to the minced meat.

Now my sausages are ready to cook. I cook them in batches of 3-4 for children, it’s a little expensive for adults and the process is slow). A kilogram of such sausages cost me about 750-800 rubles due to the high cost of beef. These sausages can be frozen and stored in the freezer.

These sausages are easy to cook: place the sausages in boiling salted water, and after boiling, cook for 30-40 minutes.

The sausages will shrink in size as they cook. After cooking, remove the twine.

This is what a sausage looks like in cross section. Quite a decent color, the structure is uniform. Delicious natural sausages, the taste of cooked sausage was given to us by nutmeg and garlic powder.

Recipe 8: homemade pork sausages in the oven

  • Lean pork - 1100 grams
  • Fatty pork - 600 grams
  • Lard - 600 grams
  • Mustard powder - 0.5 teaspoons
  • Pork intestines - 1 piece (1.5 meters)
  • Ice water - 150 Milliliters
  • Sugar - 0.25 teaspoons
  • Dry garlic - 0.25 teaspoons
  • Dry nutmeg - 0.25 teaspoons
  • Freshly ground white pepper - 0.25 teaspoons
  • Nitrite salt - 15 grams
  • Table salt - 30 grams

Cut all the meat and lard into small pieces. After this, put it in the refrigerator until slightly frozen.

Now we will prepare the minced meat itself. Pass the pork and lard through a meat grinder. First, grind on a medium nozzle, and then on a pate grid (fine).

Take out the food processor and, using a processor with blades, process the minced meat. To do this, divide it into portions and add a little ice water.

Attach the sausage attachment to the meat grinder. Rinse the intestine and fill it with minced meat. You will get three segments of 50 centimeters each. Then put the sausages in the refrigerator for 4 hours.


Sausage dishes/google.by


Sausage dishes/google.by


Sausage dishes/google.by


Sausage dishes/google.by


Sausage dishes/google.by

9 original ones that are not embarrassing to put on the table.

No. 1. Potato casserole with sausages

INGREDIENTS:

5 potatoes
4 sausages
2 eggs
100 g hard cheese
oil
green onions
ground black pepper
salt

COOKING METHOD:
  1. Peel the potatoes and boil in salted water. Cool, grate on a coarse grater and add beaten eggs. Salt, pepper, mix.
  2. Place the potato mixture on a greased baking sheet. Place finely chopped sausages on top. Sprinkle with finely grated cheese. Bake in a preheated oven for 10-15 minutes.
  3. When serving, sprinkle with chopped green onions.

Bon appetit!

No. 2. Cabbage casserole with sausages

INGREDIENTS:

head of cabbage
4-5 sausages
3 medium onions
1 carrot
3 small apples
2 eggs
cheese
3-4 tbsp. spoons of flour
butter or margarine
greenery
salt pepper
breadcrumbs

COOKING METHOD:
  1. Shred the cabbage, rub it with salt, chop the onions, apples and carrots on a coarse grater, cheese on a fine grater, cut the sausages into slices.
  2. Fry onions and carrots, add cabbage, salt, pepper, simmer for min. 10, add apples and simmer for another 20 minutes.
  3. Coat a frying pan with high sides with drains. butter, sprinkle with breadcrumbs and add part of the stewed cabbage, then a layer of sausages and cheese. Then again cabbage, sausages, cheese. The top layer is cabbage.
  4. Mix sour cream with flour and eggs, pour in cabbage, sprinkle with cheese and bake in the oven until the cheese is browned.

Bon appetit!

No. 3. Vegetable casserole with sausages

INGREDIENTS:

1 kg potatoes
1 liter can of peas
4 onions
0.5 kg sausages
2-3 tomatoes and peppers each
greens to taste

For the sauce:
200 ml sour cream
200 g cheese
1 egg
1 glass of water
2 tbsp flour
salt
pepper to taste

COOKING METHOD:
  1. First you need to fry the potatoes cut into thin strips in vegetable oil.
  2. Fry the milk veal sausages.
  3. In a separate frying pan, fry the onion until half cooked, add green peas and simmer for about five minutes over low heat.
  4. Place a layer of fried potatoes on a greased baking sheet, then a layer of peas with onions and sausages. Top with sliced ​​tomatoes and green (red) bell peppers. Place in the oven for 10 minutes.
  5. Prepare the sauce separately by mixing sour cream, egg, grated fat cheese and flour diluted in a glass of water. Pour the sauce over the casserole and return to the oven for a couple of minutes until the sauce thickens.
  6. Before serving, sprinkle the casserole with chopped herbs (parsley, basil, dill).
  7. You can eat it with ketchup or soy sauce, as you like.

Bon appetit!

No. 4. Rice casserole with sausages

INGREDIENTS:

2 tbsp. short grain rice
4 eggs,
2 large onions
1 bunch of dill
8 pcs. sausages (I have sausages with cheese)
3 tbsp sour cream
50 gr. hard cheese
salt
pepper
favorite spices to taste

COOKING METHOD:
  1. Boil the rice and let cool.
  2. Cut the onion into cubes and fry in vegetable oil until transparent. Leave to cool.
  3. Divide the eggs into whites and yolks. Beat the whites into a fluffy foam and mix with the cooled rice.
  4. Add finely chopped dill to the rice. Gently stir the mixture from bottom to top. Salt and pepper. Add your favorite spices.
  5. Mix the yolks with the cooled fried onions.
  6. Cut the sausages in half lengthwise.
  7. Place half of the prepared rice in a greased pan.
  8. On top is a mixture of onions and yolks.
  9. Then arrange the sausage halves.
  10. Add the remaining rice and smooth it out.
  11. Grease with sour cream, sprinkle with grated cheese.
  12. Bake in an oven preheated to 180C for ~ 35 minutes.
  13. Cool slightly and cut into portions. The casserole holds its shape well.

Bon appetit!

No. 5. Pasta casserole with sausages

INGREDIENTS:

125 g pasta
2 onions
1 tbsp. l. tomato puree
2-3 sausages
250 g cheese
30 g butter
salt, pepper to taste
fresh herbs
mayonnaise

COOKING METHOD:
  1. Boil the pasta. You can do this in advance. Then prepare the sauce. Fry finely chopped onion in butter. When it is slightly browned, add 1 tbsp. a spoonful of tomato puree diluted in 3 tbsp. spoons of boiled water. Boil the sausages separately, chop them finely and simmer with the sauce. Salt and pepper to taste. Grate hard cheese, such as Dutch or Swiss, on a coarse grater. Grease a baking dish or a regular frying pan with high sides with butter (to prevent the casserole from burning, you can sprinkle the dish with breadcrumbs for safety) and place layers of pasta, sausage sauce, and a lot of grated cheese in it, alternating these products until they will not end. Sprinkle cheese on top of casserole. Preheat the oven to 180 degrees and bake the pasta in it for approximately 15 minutes. Serve the dish after garnishing with fresh herbs. This pasta casserole goes well with a salad of fresh cucumbers, tomatoes and onions. Tip: you can pour mayonnaise mixed with tomato ketchup on top of the casserole, it will become more juicy and appetizing.

Bon appetit!

No. 6. Royal chicken with sausages

INGREDIENTS:

large chicken about 3 kg.
garlic 2 cloves
medium sized zucchini
onions 80 g.
eggplants 200 g.
sausages in natural casing 200 g
cream 80 g.
olive oil 10 tbsp. l.
bread 8 slices
eggs 2 pcs.
thyme, salt, pepper to taste

for onion marmalade:
butter 80 g.
onions 60 g.
sherry 1/4 cup

COOKING METHOD:
  1. Wash the gutted chicken thoroughly. We sauté the eggplants and half the zucchini, that is, simmer them over low heat. Meanwhile, in a second frying pan, simmer finely chopped chicken heart, stomach and liver with the other half of the zucchini, onions, salt and pepper. Finely chop the sausages, mix them with the contents of both frying pans, add bread, thyme, chopped garlic, eggs. Mix the whole mixture and stuff it into the chicken, which we then sew up. Place it on a baking sheet and bake at 140 degrees, pre-watering it with olive oil. After 10 minutes, remove the chicken and thoroughly pour the resulting juice over it. Place back in the oven and bake for another two hours. During this time, prepare onion marmalade. To do this, put chopped onions in a frying pan and pour in 20 g of water. When all the water has evaporated, add butter and sherry. Boil this entire mixture thoroughly. Cut the finished chicken into slices, each of which is generously poured with thick sauce. Serve the royal chicken hot.

Bon appetit!

No. 7. Roast with bacon and sausages

INGREDIENTS:

800 g new potatoes
75 g bacon
2 onions
4 tomatoes
2 tbsp. l. vegetable oil
sausages 300 g.

COOKING METHOD:
  1. Peel the potatoes, cut into slices and boil for 10 minutes in salted water. Cut the bacon into thin strips, the onion into slices, and the sausage into circles. Cut the tomatoes into 4 parts. Heat vegetable oil in a large frying pan, fry bacon and sausages in it until golden brown and remove from the pan. Place onion slices and potatoes into the pan. Fry for about 5 minutes. Salt and pepper. Add tomatoes and fry for another 5 minutes. Rinse the greens with water, pluck the leaves and place on the potatoes along with the fried bacon and sausages.

Bon appetit!

No. 8. Penne with sausages and sweet peppers

INGREDIENTS:

8 sausages
1/4 cup olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 bell peppers, thinly sliced
1/4 cup chopped parsley
2 tbsp. l. sherry
2 cups tomato juice
salt
450 g penne pasta

COOKING METHOD:
  1. Brown the sausages in a heavy-bottomed frying pan. When they are ready, transfer them to a plate. In the same skillet, heat the oil over medium heat. Add onion and garlic, cook until soft. Add the parsley and pepper and cook for a few more minutes, then add the sherry. Pour in tomato juice and salt to taste. Place the sausages back into the pan and simmer for 20 minutes. While the sausages are cooking, cook the pasta and drain well. Transfer pasta to a larger platter. Place sausage and peppers on top of pasta.

Bon appetit!

No. 9. Meat with broccoli and sausages

INGREDIENTS:

1 small onion
1 teaspoon vegetable oil
salt, ground black pepper
1 teaspoon mustard
dried thyme on the tip of a knife
1 pork neck steak (about 150 g)
smoked sausages 3 pcs.
1/2 apple
1/2 package frozen broccoli mixture

COOKING METHOD:
  1. Peel the onion, cut into thin half rings and sauté in 1/2 teaspoon of vegetable oil. Season with salt and pepper, add mustard and thyme.
  2. Rinse the steak with cold water, pat dry and cut into a pocket. Fill it with the onion mixture and pinch off the edges. Cut the core out of the apple and cut it into rings. Fry the meat in the remaining vegetable oil (4 minutes on each side) along with apple rings. Salt and pepper. As a side dish, prepare frozen broccoli mixture as directed on package. Separately, fry the sausages until golden brown. Mix sausages with cabbage and serve as a side dish for meat.

Bon appetit!

Every housewife at least once in her life has had a situation where she needs to prepare food in the shortest possible time, but there is practically no food in the refrigerator. In this case, sausages will come to the rescue: sausages or wieners. Sausage dishes are very easy to prepare, quick, but at the same time tasty and appetizing. Let's consider several options for their preparation.

Option one: vegetables with sausages

Having some vegetables on hand can make delicious sausage dishes. Their recipes are quite simple - even a novice cook can master them. You will need:

  • A couple of sausages.
  • One tomato.
  • Several cauliflower inflorescences.
  • A couple of eggs.
  • Salt and spices with herbs.

Take two sausages or sausages, peel them and cut them into small circles. Place the sausage in a greased frying pan and fry a little. At the same time, boil several cauliflower florets until fully cooked and place it with the sausages. Let the ingredients simmer a little. At this time, cut the tomato into cubes. Place the tomato in the pan and stir. Beat two eggs and pour them into the contents of the pan. After this, the products can no longer be mixed. Salt and sprinkle with herbs. Cook until the egg mixture is cooked through. After this, remove the pan from the heat and place the prepared dish on plates.

Cooking sausages in mushroom sauce

Many housewives prefer to cook sausage dishes in a slow cooker. This method has its advantages. You don't have to spend a lot of time near the stove. You just need to put all the ingredients in the multicooker bowl and turn on the required mode. To prepare this recipe you will need:

  • Three sausages.
  • A couple of champignons.
  • 50 grams of red wine.
  • One onion.
  • Hard cheese.
  • Salt, spices and herbs.

Peel and chop the onion. Cut the sausages into cubes. Also clean, wash and chop a few champignons. Pour 50 g into a glass red wine for filling. Grate the cheese on a fine grater and place in the refrigerator for a while. Place all ingredients in a slow cooker, sprinkle with herbs. Now pour the wine over the mixture. Sprinkle everything with a layer of cheese. Set the “Extinguishing” mode. All that remains is to wait for the signal indicating that the dish is ready.

Let's try sausages in batter

Sausage dishes can be prepared like fried fish in batter. For this option you will need:

  • 4 sausages.
  • One egg.
  • Breadcrumbs or flour.
  • Salt.

Peel the sausages and cut them in half. Beat the egg with a little salt. Prepare the breading in a separate container. Preheat the frying pan and start preparing the sausage dish.

Take their cut parts and dip them in the beaten egg. After this, roll the sausages in flour or breadcrumbs and place in the pan. Fry on one side for 3 minutes. After this, turn the product over. Fry on the other side until a hard crust forms. This cooking option will be ideally combined with fresh vegetables or canned peas.

Another option for what dish to prepare from sausages: casserole

To prepare it you will need:

  • 200 g pasta.
  • One sweet pepper.
  • Two sausages.
  • Grated hard cheese.
  • Tomato sauce.
  • Salt.

Boil your favorite pasta in salted water. At the same time, fry the sausages cut into strips with bell pepper in a frying pan. Place the mixed pasta with sausages and peppers in a baking dish, pour in the ingredients tomato sauce and sprinkle with cheese. Place the pan in a preheated oven and bake until golden brown at 180 degrees. The average cooking time for this sausage dish is 20 minutes.

Sausages in potato dough

Everyone knows delicious dishes made from sausages baked in dough. However, this cooking option has a certain peculiarity. The dough must be made from potatoes. To do this you will need:

  • 4-5 potatoes.
  • One egg.
  • Half a glass of flour.
  • Salt.
  • 3 sausages.

Boil the potatoes and mash them. Add beaten egg and flour to it. Knead the dough and roll out to a thickness of 1 centimeter. Sausages must be peeled and cut in half. If desired, you can use smaller pieces.

Divide the dough into squares and place in the middle of the sausage. Carefully secure the edges and fry the resulting pies in a frying pan greased with oil. After this, place the resulting sausages in the dough on paper so that the fat drains from them.

Classic scrambled eggs with sausages

Sausage dishes are a great option for breakfast. They cook very quickly, at the same time they are quite filling and give you energy for the whole day. To prepare this dish you will need:

  • A couple of eggs.
  • One sausage.
  • Salt and spices.

Peel the sausage and cut into slices. Fry the product in a frying pan greased with oil. Break two eggs directly into the sausage mugs and add salt. Cook the product until the white becomes completely white and the yolk is not yet baked.

Conclusion

There are many ways to cook sausages and sausages. Most people use regular cooking of these products. But the rest of the recipes are not complicated. Try each of them - diversify your diet.

When choosing sausages, give preference only to fresh products with a pleasant smell and beautiful color. Many sausages are produced with the addition of tomato, cheese or mustard. These ingredients change their taste and make the dish special and flavorful.

If you are against purchased semi-finished products, you can prepare sausages yourself and use your own creations to prepare various dishes described above.

Anyone can cook sausages. You don't need any culinary skills for this. Get creative, add new ingredients and delight your family and guests with delicious dishes. Cook with pleasure and good mood! That's when your masterpieces will become even tastier.