This delicious snack with a crispy crust is known all over the world. Who wouldn’t want to have a snack in between or treat friends at a picnic to meat sausages with a crispy crust and stuffed with cheese, ketchup, and spices? Hot or cold, this pastry will not leave either children or adults indifferent, and there’s absolutely no arguing with it: it’s as easy as shelling pears to make.
How to cook sausages in puff pastry
The traditional method involves baking in the oven. Other options for cooking sausages in puff pastry are a slow cooker or a frying pan. A yeast or yeast-free base is suitable for preparing this dish, and you can make the dough yourself or buy it. You need to roll it out, cut it into strips or squares, take the filling and wrap it. All that remains is to bake until done.
How to wrap a sausage in puff pastry
A high-quality meat product should be properly prepared: remove the shell, boil or fry. Before wrapping the sausage in puff pastry, it must be cooled and the rolled out layer cut into strips. The meat product must be wrapped in a spiral, moving from one edge to the opposite (the workpiece should resemble a cocoon). In addition to the classic method, you can make a puff pastry from squares with cuts.
Sausages in puff pastry - recipe with photos
Hearty, delicious baked goods will be equally delicious hot or cold. A thin layer of base and your favorite meat product that you prefer to buy are the minimum necessary products. To diversify the recipe for sausages in puff pastry, you can use additional ingredients or experiment with the main ones, for example, take “Bavarian” with cheese. You can wrap meat sausages whole, and combine them with mayonnaise, pickled cucumber, ketchup, and spices.
Sausages in puff pastry
- Cooking time: 90 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 1430 kcal.
- Cuisine: German.
Why buy when you can make delicious baked goods for all occasions at home? To prepare sausages in puff yeast dough, you will need to spend a little time kneading, although this is not necessary - among the store-bought semi-finished products there will definitely be a package of ready-made ones. If you want to tinker in the kitchen, you can make hearty homemade baked goods with a beautiful golden brown crust.
Ingredients:
- dry yeast – 1 tsp;
- milk – 100 ml;
- flour – 200 g;
- sugar – 1 tsp;
- salt – 1 tsp;
- vegetable oil – 1 tbsp. l.;
- meat sausages – 6 pcs.;
- egg (yolk) – 1 pc.
Cooking method:
- Make the dough: heat the milk, add yeast and sugar. Mix gently, cover with a towel and leave for a quarter of an hour.
- Add salt to the fluffy yeast mass, pour in the vegetable oil, and sift the flour.
- Roll out a thin layer, cut into strips, wrap around the filling.
- Place the preparations on a baking sheet with parchment and leave for 15 minutes. After this, brush with beaten yolk and place in the oven.
Sausages in puff pastry without yeast
- Number of servings: 4 persons.
- Calorie content of the dish: 1910 kcal.
- Purpose: breakfast, lunch, afternoon snack, dinner.
- Cuisine: German.
- Difficulty of preparation: easy.
Each preparation of this delicious pastry is made simpler than a pie or bun. There is no need to bother with kneading; you can buy ready-made sheets of the semi-finished product in advance and put it in the freezer for long-term storage. When you want to make sausages in dough from puff pastry without yeast, all you have to do is take a plate and defrost it. This preliminary step should not be skipped.
Ingredients:
- meat sausages – 8 pieces;
- semi-finished product – 1 package;
- egg yolk – 1 pc.;
- sesame seeds - to taste.
Cooking method:
- Roll out each layer, cut into long strips, wrap the filling completely, pinching the edges on both sides.
- Place all the preparations on a baking sheet, brush with beaten egg yolk, sprinkle with sesame seeds.
- Turn on the oven and bake until done.
Sausage in puff pastry in the oven
- Cooking time: 40 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 3816 kcal.
- Purpose: breakfast, lunch, afternoon snack, dinner.
- Cuisine: German.
- Difficulty of preparation: easy.
Make delicious pastries for dinner, and if you have any left over, take them with you the next day for a snack - that’s what this simple recipe is useful for. With a minimum of available products, sausage in puff pastry in the oven turns out to be a successful snack among the daily menu dishes. If you managed to pickle cucumbers for the winter, find a Korean carrot or a piece of cheese, then the finished baked goods will be so successful that you will want more.
Ingredients:
- semi-finished product – 1 kg;
- meat product – 16 pcs.;
- pickled cucumbers, cheese, Korean carrots - to taste.
Cooking method:
- Sprinkle the finished plates with flour, roll them out, cut them into large squares, and make two cuts along them.
- Place filling to taste in the middle of the base. Place one edge of the square with a notch on top, the second on top of the first layer, overlapping, pinch the edges.
- Place on a baking sheet, set the oven temperature to 180 degrees, bake until done.
Sausages in puff pastry in a frying pan
- Cooking time: 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 2260 kcal.
- Purpose: breakfast, lunch, afternoon snack, dinner.
- Cuisine: German.
- Difficulty of preparation: easy.
Although this dish seems high in calories at first glance, who would refuse to try delicious puff pastry sausages? This recipe has a couple of culinary secrets, and the first simple trick involves turning the workpiece more often to prevent it from burning. If you are going to make sausages in puff pastry in a frying pan, then other recommendations indicate that you need to use a lot of deep fat or oil, remembering to reduce the heat.
Ingredients:
- sausages – 12 pcs.;
- semi-finished product – 500 grams;
- vegetable oil – 1 tbsp. spoon.
Cooking method:
- Roll out the finished layer thinly (the dough should not rise during frying), cut into strips.
- Wrap the filling with a slight overlap.
- Heat oil (deep fryer) and fry the appetizer.
- Before serving, sprinkle with chopped herbs.
Sausages in puff pastry in a slow cooker
- Cooking time: 60 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 1520 kcal.
- Purpose: breakfast, lunch, afternoon snack, dinner.
- Cuisine: German.
- Difficulty of preparation: easy.
If you don’t have the strength to cook something special, and the contents of the refrigerator leave much to be desired, then this recipe will do. You will need a pack of semi-finished products and half a kilo of a popular sausage product to make sausages in puff pastry without yeast. The finished baked goods will tempt you with their crispy crust, appetizing appearance and will perfectly cope with the feeling of hunger. You won’t have to bother with cooking either, because sausages in puff pastry in a slow cooker require a minimum of free time.
Ingredients:
- semi-finished product – 300 g;
- meat sausage – 8 pcs.;
- egg – 1 pc.
Cooking method:
- Roll out the defrosted plate (thickness 1-2 mm), cut into strips 5 cm wide.
- Cut the peeled meat sausage lengthwise, wrap each half and place in the multicooker bowl.
- Set the “Baking” mode and wait until done.
Sausages in puff pastry with cheese
- Cooking time: 45 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 2050 kcal.
- Purpose: breakfast, lunch, afternoon snack, dinner.
- Cuisine: German.
- Difficulty of preparation: easy.
The list of ingredients for this recipe is minimal, so baking costs are low. If you buy a ready-made semi-finished product in a store, you can cook sausages in puff pastry with cheese yourself very quickly. In order for the baked goods to have a delicate taste, you need to take Suluguni cheese, cut or grate it, and then mix it with beaten egg white, which will help hold the filling together. The yolk is useful for lubricating the top of the appetizing snack.
Ingredients:
- sausage product - 10 pieces;
- semi-finished product – 1 package;
- cheese – 100 g.
Cooking method:
- Roll out the plates and cut into strips.
- Add sausage, cheese and wrap.
- Place on a baking sheet, turn on the oven, and bake.
Sausages wrapped in ready-made puff pastry
- Cooking time: 40 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 1140 kcal.
- Purpose: breakfast, lunch, afternoon snack, dinner.
- Cuisine: German.
- Difficulty of preparation: easy.
A universal recipe in a hurry - and you can offer guests puff pastries with sausage made from puff pastry. But the traditional option, when strips of the finished semi-finished product are wrapped around a meat product, looks no less appetizing. Sausages in dough made from ready-made puff pastry will come in handy if you are planning a camping trip: children and adults will enjoy eating this pastry even cold.
Ingredients:
- meat sausages – 6 pcs.;
- semi-finished product – 250 g;
- mayonnaise – 2 tsp.
Cooking method:
- Roll out the plates, cut into strips, grease with mayonnaise.
- Place the meat sausages and wrap tightly.
- Turn on the oven, place a baking sheet with the preparations, bake until golden brown.
Find out other recipes.
Video: Cooking sausages in puff pastry
1. First you need to defrost the sausage dough. We sell complex dough in threes. We cut it at the folds and cut each part into strips 2-3 centimeters wide. Roll out each strip to a thickness of a couple of mm. Why so thin - so that you have a lot of sausage and just enough dough.
2. For the recipe we used very long sausages, so we had to cut them in half. We wrap each sausage in the dough with an overlap. Entrust this task to the children, they will be happy to help you make this yummy treat.
3. Beat the egg with a fork. You can add a little salt or pepper to it.
4. Place the sausages on a baking sheet lined with paper or greased with oil. Brush the top of the sausage with beaten egg. This is necessary for them to brown. You can also sprinkle the dough with sesame seeds.
5. Bake sausages at 220 degrees for 15–20 minutes. The dough should brown, so use your oven as a guide. Why such high baking temperatures? Because puff pastry will not rise at a lower temperature, and the layers will stick together.
Allow the finished sausages time to cool. Now you can eat them. Ketchup, mayonnaise, herbs and fresh vegetables - everything that can give you a real holiday snack, either at home or on the street.
Greetings!
Today I want to cook a dish like sausages in puff pastry.
Delicious baked goods, quick and easy to prepare. Don’t forget that dishes cooked in the oven are healthier than those fried in a frying pan in vegetable oil. Sausages are perfect for breakfast, lunch and dinner for both children and adults. We often take it for a walk, especially if we go further from the city, it’s convenient and relatively inexpensive. If desired, add hard cheese, such as Dutch/Russian or lightly salted cucumber, experiment with what you like best.
In this case, I take puff pastry without yeast, bought in a store. In theory, yeast is also suitable, I tried both options, I didn’t notice any difference, but more often you can find yeast-free on sale. Any sausages will do, whatever you like best, take these, I like smoked ones, it gives an interesting taste.
A recipe for sausages made from ready-made puff pastry, as always with step-by-step photos.
How to cook sausages in dough
Defrost the dough by putting it from the freezer into the refrigerator in advance until completely thawed.
This method is the best.
We take it out of the package and, using a rolling pin (if you don’t have a rolling pin, but want to prepare such a delicious dish, use a regular half-liter bottle, vinegar will do) roll it out to a thickness of 2-3 millimeters.
If the dough sticks to the table or rolling pin, lightly sprinkle with flour.
The result should be a square or rectangle measuring approximately 30 by 40 centimeters (I got one like this), which we cut into strips 3-4 centimeters wide, or according to the number of sausages. Roll out more evenly so that later there are no crooked side strips left.
In this case, I cut into 8 pieces approximately 3.5cm wide.
By the way, there is already rolled out dough on sale, 3-4 mm thick, all that remains to be done is cut into strips of the required width.
We take a raw sausage, remove the film from it and wrap it in dough, so that one strip overlaps the other, overlapping, as shown in the photo.
If you decide to add a cucumber, cut off the butts of the cucumber and cut along the entire length into thin strips, into 8-12 pieces, so that they are as thick as a pencil. Place 1-2 pieces along the sausage and wrap.
1 medium cucumber is enough.
We do the same with the cheese, cut it into thin slices and spread along the entire length. 100 grams is enough.
We take a baking sheet, cover it with parchment paper, if there is no paper, just sprinkle the baking sheet with flour and lay out our sausages.
Now grease with yolk.
Separate the yolk from the white and mix with a fork.
And brush the dough with it.
In principle, you can beat the yolk and white, but I don’t like the color that results.
Place in a preheated oven for 25-30 minutes at a temperature of 180-200 degrees, and bake until light golden brown.
Sausages baked in dough are ready.
We take the sausages out of the oven and wait until they have cooled down sufficiently, since the sausage inside takes a long time to cool down and you can get burned. Serve as an addition to a vegetable dish or simply as a snack with sweet tea.
I hope you liked this recipe.
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When you hear the phrase “sausage in dough”, fast food immediately appears before your eyes. Most often, such baked goods are sold on the streets or roadside cafes. Of course, it would be a stretch to call this food healthy. It's another matter if you make it at home. Then you can choose the freshest and best quality sausages. And as a result, you can be sure that you received a tasty and, most importantly, safe dish. How to cook sausages in the oven in puff pastry, read below. Such food, of course, turns out to be very filling and high-calorie, so you shouldn’t get carried away with it. But sometimes you can pamper your family, because it’s very tasty.
Ingredients:
- ready-made yeast-free puff pastry – 450 g;
- sausages – 8 pcs.;
- chicken egg for greasing - 1 pc.
Preparation
We take the yeast-free puff pastry out of the freezer in advance, defrost it naturally, and then roll it out into a layer about 7 mm thick. Cut the dough into strips about 2 cm wide. Clean the sausages from the casings. Place a sausage on each edge of the dough strip and wrap it around it. Place the resulting pieces on a baking sheet and coat the top with beaten egg. Bake for about a quarter of an hour at 220 degrees.
Sausages in puff pastry in the oven
Ingredients:
- Korean carrots – 150 g;
- pickled cucumbers – 200 g;
- premium sausages – 8 pcs.;
- ready-made yeast puff pastry – 450 g;
- cheese – 110 g.
Preparation
We cut the pickled cucumbers lengthwise into several pieces. Cut the cheese into slices. Roll out the pre-thawed puff pastry dough thinly. Then we cut it into strips up to 4 cm wide. We wrap each sausage, together with cheese, carrots and cucumbers, in strips of dough. Place the products on a baking sheet and bake for 25 minutes at moderate temperature.
Sausages in puff pastry without yeast in the oven
Ingredients:
- mini sausages – 900 g;
- yeast-free puff pastry – 400 g;
- egg – 1 pc.;
- cheddar cheese – 200 g.
Preparation
Cut into small pieces. Cut the sausages lengthwise into ¾ lengths. Insert a piece of cheese. On a floured table, roll out a sheet of puff pastry. Cut it lengthwise into 7 strips. We cut each strip crosswise into 4 rectangles. Break the egg into a bowl, add a tablespoon of water and stir thoroughly. Place the sausage on the narrow end of a piece of dough. Wrap and place on a baking sheet. Brush the top with egg and crush with sesame seeds. Bake for about 15 minutes at 220 degrees. You can serve these sausages in dough with ketchup, mayonnaise or mustard.
Sausages in prepared puff pastry in the oven
Ingredients:
- – 450 g;
- sausages – 7 pcs.;
- chicken egg – 1 pc.
Preparation
Defrost the dough naturally and lay it out on the table. We cut it into squares with a side of 5 cm. Now we count how many pieces we have, and cut the sausages into the same number of pieces. Place a piece of sausage on each square and connect the corners tightly. Place the finished buns on a greased sheet, brush with beaten egg and bake for about 20 minutes.
Sausages in puff pastry in the oven - recipe
Ingredients:
Preparation
Defrost the puff pastry, roll it out a little and cut it into 4 pieces. Apply onion sauce to the dough. Distribute grated cheese on top and place sausage on top. We fasten the edges. We make cuts on top and coat with sauce. Place the sausages in the dough in the prepared pan, brush with egg and bake at moderate temperature for about 20 minutes. Bon appetit everyone!
The gravy will make any side dish more interesting and tasty. Buckwheat, rice, pasta or even regular mashed potatoes will become more satisfying, tastier and more appetizing if you flavor them with a suitable sauce. Fortunately, there are a lot of such recipes. You can make meat, vegetable, cream or tomato gravies depending on what you have in the refrigerator.
To prepare meat sauce for side dishes, you can use pork, veal, beef and even lamb. It is ideal to use breast or fillet in chicken sauce, as these parts of the chicken are the most tender. As for mushroom sauces, the easiest way to prepare them is from champignons, but the most aromatic and delicious are the sauces made from seasonal forest mushrooms.
Another express option is a sauce made from vegetables, which includes onions, carrots, spices and tomato paste (tomato juice). Flour or starch is often used for thickness. It is these ingredients that make the consistency of the finished gravy thick, viscous and enveloping. There are also a lot of options for preparing a side dish based on dairy products. For such recipes, sour cream, cream or even milk are suitable, as well as some vegetables (onions, carrots), your favorite spices and, of course, flour or starch for thickness.
Preparing inventory
Even before you start cooking, prepare all the necessary equipment: a knife, a grater, a cutting board, a frying pan or a saucepan with a thick bottom, a small saucepan. It is also necessary to prepare food in advance. Wash and chop the meat or vegetables (depending on the recipe you will use), grate the carrots, chop the onion, measure out the spices and broth. The gravy itself should be served along with the side dish on plates for second courses.
Take out your notebooks and write down recipes for the most delicious gravies for side dishes for every taste.
Recipe 1: Meat sauce for pasta
Any pasta will become much tastier and more interesting if you generously season it with this sauce.
Ingredients
- Meat (any) - 250-300 g;
- Carrots - 1-2 pcs;
- Onions - 1-2 pcs;
- Flour - 1 tbsp. l;
- Tomato paste - 1-2 tbsp. l;
- Garlic - 2 cloves.
Cooking method
First, prepare all the products: wash and cut the meat, chop the vegetables. In a frying pan using a small amount of oil, fry the meat and simmer until half cooked. Then add chopped onions and carrots and sauté for 4-5 minutes.
Add the flour and mix thoroughly so that there is no lump, then add water until it covers the food. Next, add tomato paste and garlic, cook covered for 10-15 minutes. The finished gravy should be allowed to sit and thicken for another 10 minutes.
Recipe 2: Creamy pasta sauce
This is a simple recipe that can be prepared in just a few minutes. Write it down.
Ingredients
- Tomatoes - 400 gr;
- Heavy cream - 100 ml;
- Onion - 1 piece;
- Garlic - 1 clove;
- Olive or sunflower oil 1-2 tbsp. l;
- Basil, oregano, salt, sugar, black pepper - to taste.
Cooking method
Chop the onion and garlic, fry them in a frying pan until golden brown. Add crushed tomatoes (without seeds or skin), season with spices and simmer until some of the liquid evaporates.
After this, pour in the cream and add a piece of butter, bring to readiness over low heat (5-6 minutes).
Recipe 3: Pork Gravy
This recipe is ideal for any side dish: potatoes, rice, buckwheat porridge, and other cereals.
It's very easy and quick to prepare.
Ingredients
Pork - 350-400 gr;
Carrots - 1 piece;
Onions - 2 pcs;
Tomato paste - 2 tbsp. l;
Sunflower oil - 1-2 tbsp. l;
Flour - 1 tbsp. l.
Greens, salt, pepper - to taste
Cooking method
The meat needs to be washed and cut into small pieces, fried in a frying pan and poured with water to simmer. Vegetables need to be chopped and sauteed in a separate frying pan for several minutes, then add flour and mix thoroughly, pour in tomato paste diluted in water. Mix the contents of both frying pans, add spices and simmer covered for 10-15 minutes. After cooking, this gravy should still be allowed to brew for 15 minutes.
Recipe 3: Chicken Gravy
This sauce turns out very tender and is perfect for both potatoes and rice or buckwheat.
Ingredients
- Chicken breast - 1 piece;
- Onions - 1-2 pcs;
- Salt, pepper, a little water - to taste
- Sour cream or mayonnaise - 100 ml;
- Vegetable oil - 1-2 tbsp. l.
Cooking method
The meat needs to be washed and cut into small cubes, fry in a frying pan until it turns light. At the same time, you need to chop the onion and add it to the chicken, simmer for a few more minutes under the lid with the addition of water.
You need to bring the meat almost until cooked, then pour in mayonnaise or sour cream, add plenty of pepper and salt, cover with a lid and cook until cooked for 3-4 minutes.
Recipe 4: Tomato sauce
A classic version of gravy that requires a minimum of ingredients, very little time and basic culinary skills.
Ingredients
Tomato paste, juice or tomatoes - 150-160 g;
Vegetable oil - 4 tbsp. l;
Flour - 1 tbsp. l;
Salt, pepper, bay leaf, bouillon cube - to taste;
Sugar - 1-2 tbsp;
Onions - 1 piece;
Water - 250 ml.
Cooking method
Chop the onion, fry it in oil and add tomato paste diluted with water.
Dissolve the bouillon cube in a small amount of water, mix with flour and pour the mixture over the onions. Season to taste with salt, pepper, spices and simmer covered for several minutes. The finished sauce must be allowed to thicken, and then pour it over pasta, cutlets, potatoes or other side dishes.
Recipe 5: Buckwheat Gravy
Ingredients
- Onions - 2 pcs;
- Carrots - 2 pcs;
- Tomato paste - 2-3 tbsp. l;
- Sugar - 1 tbsp. l;
- Salt, pepper, aromatic herbs - to taste;
- Cream or full-fat sour cream - 1 tbsp. l.
Cooking method
Finely chop the vegetables and fry them in a frying pan.
Tomato paste should be diluted in water or broth, pour it over the vegetables and add spices to taste. Simmer the resulting mixture under the lid for 10 minutes, and then add sour cream or cream and remove from heat. The buckwheat sauce is ready.
Recipe 6: Meat gravy
The meat sauce is very satisfying and will perfectly complement any side dish, be it potatoes, rice, buckwheat or pasta.
Ingredients
Meat (any) - 800 gr;
Onions - 4-3 pcs;
Flour - 1-2 tsp;
Ketchup - 3-4 tbsp. l;
Salt, pepper, bay leaf - to taste.
Cooking method
Rinse the meat, cut into cubes and fry in a saucepan with a thick bottom. When it is browned, add the chopped onion and fry for a few more minutes. After this, season the mixture generously, pour in 1-2 cups of water, add flour and make sure that no lumps form. Simmer the sauce for 50 minutes, then turn off the heat and leave the gravy to infuse.
Recipe 6: Mushroom Gravy
This aromatic sauce goes perfectly with potatoes, cereals and even pasta.
You can take any mushrooms, for example, champignons, but if you have seasonal forest ones, the result will be even tastier.
Ingredients
- Mushrooms - 400 gr;
- Onions - 1-2 pcs.;
- Cream (fat content more than 20%) - 1 glass;
- Flour - 1 tbsp. l.;
- Butter - 60-70 g;
- Salt, pepper - to taste.
Cooking method
Boil the mushrooms until tender, then finely chop and fry in a frying pan. Add finely chopped onion, flour and cream to them. Make sure that no lumps form, simmer for about 10 minutes. Season with spices to taste and leave the sauce to infuse.
Recipe 7: Sauce for cutlets
This sauce is prepared literally in a couple of minutes after you finish frying the cutlets.
To make the gravy tastier, instead of regular sunflower oil, it is better to use the fat and juice that remains after frying.
Ingredients
- Fat after frying cutlets;
- Onion - Half a head;
- Flour - 1 tbsp. l.;
- Tomato paste - 3-4 tbsp. l.;
- Water - 200 ml;
- Salt, pepper - to taste.
Cooking method
Fry finely chopped onion in the fat and juice that remains after frying the cutlets. Add flour, spices, tomato paste and water, mix thoroughly. Wait for the mixture to boil. After this, simmer over low heat for about 10 minutes and let it brew.
Recipe 8: Gravy for rice
Even the simplest boiled rice will become a real work of culinary art if you prepare a delicious gravy for it.
This will require a little time, a few simple products and a little skill.
Ingredients
Beef - 400 gr;
Carrots - 1 pc.;
Onions - 1 pc.;
Tomato paste - 1-2 tbsp. l.;
Flour - 1 tbsp. l.;
Vegetable oil for frying;
Hot water - 1 glass;
Salt, pepper, herbs - to taste.
Cooking method
The meat must be washed, cut into cubes and fried until cooked. Remove it from the pan and fry finely chopped onion and carrots in the same fat in which the meat was cooked. Add tomato paste, flour, water to the vegetables and simmer for a few minutes. Place the meat in the resulting sauce, stir and add your favorite spices. Simmer for a few minutes until the vegetables are ready.
Recipe 9: Liver sauce
This gravy is a universal product. It is not only very tasty and satisfying, but also healthy.
This liver sauce also goes perfectly with your favorite side dishes.
Ingredients
Liver - 500 gr;
Onions - 2 pcs.;
Sour cream - 350-400 gr;
Dried parsley or dill, flour - to taste.
Cooking method
Wash and cut the liver into small pieces, roll in flour and fry. The onion should be finely chopped, fried until golden brown and added to the liver in a deep saucepan. Pour sour cream over them and simmer over low heat for about 20 minutes, then add salt and pepper and leave to infuse.
Recipe 10: Beef Gravy
Beef sauce is very easy to prepare, goes well with most foods and requires minimal time.
Ingredients
- Beef - 500 gr;
- Onions - 1-2 pcs.;
- Flour - 2 tbsp. l.;
- Tomato paste - 1 tbsp. l.;
- Water - 300-400 ml;
- Vegetable oil - 1 tbsp. l.
Cooking method
Wash and cut the meat into small pieces, fry it in vegetable oil.
Add finely chopped onions to the meat, mix with tomato paste, flour and water. Make sure no lumps form. Add spices. Bring the gravy to a boil, reduce the heat and simmer, covered, until tender. Let it sit for 10 minutes and serve.
Recipe 11: Sauce for mashed potatoes
A universal recipe for when you need to cook very quickly.
The taste will definitely please you.
Ingredients
Chicken fillet - 300 gr;
Onions - 2 pcs.;
Vegetable oil - 1-2 tbsp. l.;
Water - as needed;
Salt, pepper - to taste.
Cooking method
Wash the chicken and cut into cubes, fry in a frying pan until half cooked. Add finely chopped onion and your favorite spices to the meat, as well as a small amount of water, and simmer. Curry is ideal for these products. Simmer the mixture until tender over low heat and let the gravy brew.
Recipe 12: Flour Sauce
This is the easiest and fastest recipe for gravy for pasta or porridge. It can be prepared in literally a few minutes and will help out even in a situation where the refrigerator is completely empty.
Ingredients
Milk or cream - 100 ml;
Flour - 1 tbsp. l.;
Butter - 40-50 g;
Water - 1-2 tbsp. l.;
Salt, pepper, spices - to taste.
Cooking method
Heat the milk in a thick-bottomed saucepan, add spices and butter. In a separate container, mix water and flour so that there are no lumps, pour the mixture into the milk, stir. Cook over low heat, stirring constantly to avoid burning. The amount of flour can be adjusted independently to make the finished sauce thicker or thinner.
A few important secrets to note
Perhaps one of the most important secrets to the success of any gravy is the correct selection of proportions. So, it is recommended to take 1 tablespoon of flour for one glass of liquid. And start from these proportions to achieve the desired consistency, more liquid or thick.
If you are making gravy for cutlets, use the fat and juice that formed after frying the minced meat. Then its taste and aroma will be very rich.
The main problem when preparing sauces with added flour is lumps. To prevent them from forming, it is recommended to mix flour with a small amount of liquid and only then add this mixture to the main ingredients.
Another secret for making delicious homemade gravy for side dishes based on tomato paste is the use of tomatoes. If there is no tomato paste in the refrigerator, you can make it yourself. To do this, you will need tomatoes, peeled and seeded, some herbs, and your favorite seasonings. All this needs to be crushed in a blender and used for its intended purpose.
Chicken goes great with curry and dried garlic, it's a win-win.
When you prepare creamy gravy, remember that you need to add cream or sour cream at the very last stage and do not boil it, but just bring it to a boil, and immediately remove it from the heat and let it sit for a while.
Flour in sauces can be safely replaced with corn starch.
To make meatless gravies richer in flavor, you can use vegetable or meat broth instead of water. An option for the lazy is to dissolve a few bouillon cubes in water.
Now you know everything you need to make the perfect gravy for any side dish. Remember, cook, try and eat with pleasure.
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