It is better to choose fresh and young mushrooms for cooking, just like other products. They can be boiled, fried, stewed, added to soups, salads, main courses and served as an independent dish. Mushrooms are usually very easy to cook. But even here there are nuances. For example, should mushrooms be boiled before frying? Let's figure it out.
When can you fry mushrooms raw?
Not all mushrooms, even the freshest ones, are suitable for frying without prior heat treatment. For example, milk mushrooms, morels, stitches, svinushki, oak mushrooms are not suitable for this purpose.
Suitable for frying raw (uncooked):
- boletus mushrooms (ceps), especially from under the spruce forest
- saffron milk caps
- boletus
- boletus
- boletus
- honey mushrooms
- chanterelles
- umbrella mushrooms
- Russula.
Here you also need to take into account the fact that these mushrooms should be collected away from industrial zones, highways, railways, in other words, in environmentally friendly places.
If you picked the mushrooms yourself and are confident that they are environmentally friendly, then feel free to fry them without first boiling them. But if you bought mushrooms that were not known where they were collected, then it is better to boil them before frying.
Processing mushrooms before frying
- Sort the mushrooms by type (each of them requires separate heat treatment).
- Place them in a deep saucepan and cover with water. To prevent them from floating, place a plate with a small weight on top. After about 10 minutes, the stuck leaves and dirt will become soaked and come off easily. Do not keep the mushrooms in water for too long, otherwise they will absorb a lot of water and become less tasty and more crumbly.
- Remove the mushrooms from the water, rinse them again under running water and peel them. Cut off the bottom part from the legs (it may taste bitter).
- Cut them into small pieces and leave the small mushrooms whole. Dry on a paper or cloth towel.
- Place in the pan. When all the moisture has evaporated, pour in the oil, and after a while add the onion cut into half rings or strips, add salt and fry until tender.
Mushrooms have a rich taste, so you don’t need to add spices to them at all. It is acceptable to use a small amount of ground black pepper in mushroom dishes.
When should you boil mushrooms?
Before frying, cook the mushrooms:
- even young and freshly picked, if the summer turns out to be hot and dry: most likely, they will be bitter. Cooking will relieve them of this deficiency;
- old and large;
- purchased fresh, because you don’t know exactly when and where they were collected;
- dried and frozen store-bought mushrooms.
Nowadays these are such dubious GMO times when you are at least suspicious of any factory products. Meat production has especially lost the trust of citizens, so homemade minced sausages, the recipe for which we will look at today, are becoming more popular every day. You can’t even imagine how many products you can create using different cooking methods, taking into account the range of meats and additives.
Production technology
The secret of juicy, tasty homemade sausages is the quality of the meat, the peculiarities of preparing minced meat and adherence to the technological process.
So that all your work does not go to waste due to excessive dryness of the product, we should take into account the following points:
Variety of sausages
Homemade minced sausages have a fairly wide range, but how is such an abundance achieved?
So, having mastered the theory, we can safely begin practice. Today we will learn how to make universal minced meat for hunting sausages. Although the procedure is quite lengthy, the result is beyond praise. You can stock up on these products for future use, because their use is simply limitless. They can be grilled or grilled on skewers; they make excellent soup and cabbage soup. They are an excellent addition to any side dish, whether boiled or fried.
Ingredients
- Pork (neck, shoulder or ham) – 2 kg;
- Veal or beef (back of the leg) – 1 kg;
- Lard (preferably smoked) – 300 g;
- Beef broth – 200 ml;
- Ground black pepper – 1 tsp;
- Ground paprika – 1 tsp;
- Garlic - 1 large head;
- Dried dill – 1 tsp;
- Thyme – ½ tsp;
- Coarse salt – 90-100 g;
- Guts for stuffing - 3.5 m;
Preparation
Now we can use finished products at our own discretion. They can be frozen for future use, smoked, boiled, baked, fried; with such supplies, even the most honorable uninvited guests are not afraid of you.
Liverwurst
Ingredients
- Beef liver – 2 kg + -
- - 3 heads + -
- - 2 tens + -
- — 1/2 kg + -
- Sausage casing— 5 m + -
- - taste + -
- - taste + -
- Spices - to taste + -
Preparation
Many people probably associate liverwurst with USSR times. Back then, this penny thing was amazingly tasty and tender, you won’t find anything like it now. However, you can take a risk and cook it at home. For those who are not particularly oriented, liver is the liver, heart, kidneys, in general, the internal organs of a killed cow, lamb or chicken and other rural animals. 
As you have already seen, the recipe for making homemade sausages from minced meat is somewhat complicated, but not particularly complicated. The main thing is to find time and be armed with desire, and then your table will always be full of meat delights to the delight of your children and husband....or wife.
Every housewife has a recipe and secret of a signature dish with which she is ready to surprise and delight her guests, family and friends. Someone bakes meat in the oven, seasoning it with all kinds of spices, and someone cooks potatoes so that your mouth waters just from the smell. But today we will tell you how to cook homemade sausage so that you won’t be pulled away from the table by your ears, because you will lick your fingers, and the best review is an enthusiastic “extra!”
1. Homemade sausage without casing
As it turns out, to make homemade sausage, it is not necessary to use intestines for the casing; it is enough to use a simple and very original recipe, which will make the task set for the housewife easier.
Ingredients:
Pork - 1 kg;
Garlic - 5 cloves;
Dry cream - 5 tbsp;
Salt - 1 tbsp;
Sugar - 1 tsp;
Eggs - 1 pc.;
Ground pepper to taste;
Dried herbs to taste.
Cooking method:
Wash the pork;
Squeeze out excess moisture;
Grind through a meat grinder (choose a large mesh);
Add garlic, dried herbs and dry cream to the resulting mass;
Stir and grind again until smooth;
Add an egg to the minced meat;
Salt and pepper;
Knead the minced meat with your hands;
Spread parchment;
Transfer the minced meat onto it, forming a sausage no larger than the width of the pan in which you will cook;
Wrap sausage in parchment;
Fasten the ends so that you get a candy;
Wrap the resulting candy in foil;
Form the same sausages from the remaining minced meat;
Pour water into a deep saucepan;
And place the sausages in it so that the water completely covers them;
Put under oppression;
Cook over low heat for about 1.5 hours;
Remove the finished sausage from the water;
Leave to cool in foil to room temperature;
Place the cooled sausage in the refrigerator overnight;
In the morning, remove the sausage from the refrigerator;
Remove foil and parchment;
Roll sausage in dry herb and spice mixture;
Serve as a separate dish (hot, cold or fried) or with a side dish.
Note: This sausage, wrapped in parchment, can be stored for at least two weeks.
2. Assorted sausages
Are you going for an outing, a picnic or a vacation with friends somewhere in the country or on the river bank? Then this recipe is one hundred percent worth adopting for all those who want not just a tasty, but also a satisfying meal. Homemade “assorted” sausage is an excellent option to prepare at the same time a universal dish that is perfect for outdoor recreation and for a sudden feast.
Ingredients:
Pork – 500 g;
Beef – 500 g;
Chicken fillet – 500 g;
Lard - 200 g;
Cleaned intestines - 2 m;
Garlic - 2 cloves;
Milk - 200 ml;
Semolina - 2 tbsp;
Nutmeg - 1/3 tsp;
Salt - 30 g;
Marjoram - 1/2 tsp;
Mixture of peppers to taste;
Butter - 20 g.
Cooking method:
Wash the meat;
Dry thoroughly;
Pass pork, beef and lard through a meat grinder;
Cut the chicken fillet into small cubes;
Chop the garlic;
And add to the meat;
Salt and pepper;
Add spices, milk and semolina;
Mix the minced meat thoroughly;
Cover with cling film;
Place in the refrigerator for 12 hours;
Rinse the intestines thoroughly with cold water;
Remove the minced meat from the refrigerator;
Let sit for about an hour until it comes to room temperature;
Mix the minced meat well again;
Carefully stuff the intestines (not tightly);
Tie into small sausages or rings;
Poke each sausage with a needle (to release air during cooking and baking);
Grease the sausages with butter;
Place on a baking sheet lined with parchment paper;
Place in an oven preheated to 200 degrees for 30 minutes;
Fry them on one side first;
Then turn it over and put it back in the oven for 30 minutes to fry on the other side;
Serve the finished sausage hot or cold.
3. Homemade turkey sausage
For those who do not like pork or beef, there is an excellent alternative - turkey, from which you can prepare excellent homemade sausage, not inferior in quality and taste to the classic one.
Ingredients:
Turkey fillet - 2 kg;
Lard - 300 g;
Garlic - 1 head;
Ground nutmeg - 1 tsp;
Ground coriander - 1 tsp;
Mixture of peppercorns - 1 tsp;
Cognac - 100 ml;
Cleaned intestines - 2 m;
Salt - 2 tsp;
Thyme sprigs.
Cooking method:
Cut turkey fillet and lard into small pieces;
Salt, pepper, add nutmeg, coriander and cognac;
Grind the garlic in a mortar or pass through a press;
Add to meat;
To stir thoroughly;
Leave the minced meat to marinate for about 3 hours;
Rinse the intestines with cold running water;
Carefully fill the intestines with minced meat (not very tightly) using a nozzle;
Fix the edges tightly (knot or tie with a rope);
Place in the refrigerator for about half an hour;
Poke each sausage with a skewer;
Place in an oven preheated to 200 degrees for 10 minutes first;
Fry on one side;
Then turn over and fry for another 10 minutes on the other side;
Then reduce the temperature to 180 degrees;
Periodically pour the rendered juice over the sausage;
Bake until golden brown on all sides;
Cool the finished sausage and serve.
4. Homemade chicken sausage with vegetables
Another very original and unusual recipe for homemade sausage consists of chicken and vegetables. This dish will appeal to all those who care about their figure and health, as well as children.
Ingredients:
Chicken fillet - 2 kg;
Frozen green peas - 100 g;
Sun-dried tomatoes - 1 handful;
Salt to taste;
Ground black pepper - 1 pinch;
Garlic - 1 clove.
Cooking method:
Rinse the fillet;
Dry;
Cut into medium pieces;
Pass part through a large mesh in a meat grinder;
Cut some into small pieces;
Thaw vegetables (you can use fresh ones);
Cut the tomatoes into small cubes;
Chop the garlic and add it to the mince together with the tomatoes;
Salt and pepper;
Mix well;
Add peas;
And mix again;
Place minced meat on parchment;
Form into a sausage;
Then wrap the resulting sausage in foil (several layers);
Place in an oven preheated to 150 degrees for 45 minutes;
Cool the finished sausage directly in the foil;
Then put it in the refrigerator for about an hour;
Serve after cutting.
5. Buckwheat sausage with chicken liver
Buckwheat sausage with chicken liver is an excellent option for those who like hearty, but not fatty food. This dish can be prepared either in a more dietary version (boiled) or in a classic version - baked or fried.
Ingredients:
Buckwheat - 100 g;
Chicken liver - 600 g;
Lard - 200 g;
Large onion - 2 pcs.;
Milk - 50 ml;
Salt, pepper to taste;
Guts.
Cooking method:
Sort out the buckwheat, rinse;
Cook crumbly porridge;
Cool;
Cut the onion and lard into small cubes;
Fry in a pan;
Grind the liver in a blender (paste consistency);
Mix buckwheat with lard and onion;
Add milk;
Salt and pepper;
Mix well;
Add to liver;
Stir again;
Stuff the intestines with the resulting minced meat;
Make several punctures in the sausages;
Boil in lightly salted water with bay leaf for about 15 minutes;
Before serving, fry in a frying pan until golden brown or bake in the oven.
Continuing the theme - several ingenious ones that are not inferior in taste to meat ones.
Classic homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.
It is better to buy meat and lard from the market. You can also find intestines there. If you're lucky, they'll already be processed and ready to use. You just need to rinse and soak them in water for 20 minutes. Afterwards, you need to thoroughly inspect their insides and, if necessary, remove everything unnecessary.
You need to stuff the intestines with minced meat using a meat grinder and a special attachment. It can be found in the kitchen departments of most stores. However, you can also use a regular plastic bottle, with a gut attached to the neck.
Before filling with mince, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.
If you fill it too tightly, the shell may burst during heat treatment, so stick to the golden mean.
When the intestine is full, remove it from the nozzle and tie it tightly. After this, make several punctures with a needle so that steam escapes from the sausage during cooking.
Homemade sausage can be boiled, fried and stewed.
1. Homemade sausage without casing
- 1 kg pork;
- 5 cloves of garlic;
- 5 tablespoons of dry cream;
- 1 tablespoon salt;
- 1 teaspoon sugar;
- 1 chicken egg;
- ground pepper, dried herbs - to taste.
Preparation
Rinse the pork and grind with a meat grinder, blender or food processor until smooth.
Add garlic, dry cream, salt, sugar to the mixture. Mix everything and roll the resulting minced meat again.
Break the egg into the minced meat, add ground pepper to taste.
Knead the resulting mass well with your hands, like dough.
Spread parchment paper on the table and place the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should completely fit into the container.
Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie it loosely, the fat will leak out and the sausage will be dry.
Wrap the resulting “candy” in foil, squeezing the tails tightly. Make the same sausages from the remaining minced meat.
Pour water into a saucepan and place the sausages there. The sausage must be completely in the water, so you need to put pressure on it. An ordinary plate is suitable for this role.
Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unwrapping.
The next day, remove the parchment and foil and roll the sausage in the herbs. Choose dry fragrant herbs such as oregano, rosemary, parsley, dill.
Homemade sausage is stored in parchment for 2 weeks. You can eat it either cold or hot, after frying it.
ocekovbasa.com.ua
- 1 kg of fatty pork neck;
- 1 tablespoon salt;
- ground black pepper and other spices - to taste;
- 6 cloves of garlic;
- 2 bay leaves;
- small intestines.
Preparation
Cut the neck into very small pieces: this way the taste of the sausage will be subtler than using a meat grinder. Salt, pepper, add your favorite spices (for example, cumin, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Stir the mixture well, cover with a plate and put in the refrigerator for a day. Then add a little water and stir again. Ideal minced meat should be juicy and viscous to the touch.
Fill the intestines with minced meat and tie them. Place the resulting sausages in boiling water and cook over medium heat for 5–7 minutes. Remove them from boiling water, dry them and let cool. After the sausage, you can bake for 40 minutes in the oven at 200 ° C or fry until cooked for 30 minutes.
3. Chicken sausage
kitchenmag.ru
- 1 ½ kg chicken fillet;
- 200 g lard;
- 1 teaspoon salt;
- ground pepper, paprika, coriander, nutmeg - to taste;
- 2 cloves of garlic;
- 150 ml milk or cream;
- small intestines.
Preparation
Rinse and dry the lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.
Pour in a little cream or milk. The quantity varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave the minced meat for 10-15 minutes.
Fill the sausages with minced meat and refrigerate for several hours, or better yet, overnight. Afterwards, fry the sausage until golden brown or bake in an oven preheated to 170°C for an hour.
xcook.info
- 500 g liver;
- 250 g lard;
- 1 head of garlic;
- 2 large onions;
- salt, pepper and other spices - to taste;
- 1 tablespoon starch;
- 3–4 eggs;
- 3 tablespoons of semolina;
- 100 ml milk;
- small intestines.
Preparation
For sausage, you can use any sausage: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.
Finely chop the onion and fry in a frying pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.
Fill the previously prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200°C for 40 minutes: this will make it especially tasty.
xcook.info
- 1 glass of buckwheat;
- 500 g pork fillet;
- 300 g lard;
- ½ tablespoon salt;
- ground pepper - to taste;
- 5 cloves of garlic;
- intestines.
Preparation
Rinse the buckwheat and cool. Rinse the meat and lard and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, and finely chopped garlic in a deep bowl. Make sausages using intestines, an attachment and a meat grinder.
Bring the water to a boil, place the sausage in it and cook for 30-35 minutes.
You can store the sausages in the refrigerator for 2 weeks. Before eating, fry them until golden brown.
If you like minced meat dishes, then this simple recipe for making homemade sausages is just what you need. Meat sausages are an excellent alternative to the usual homemade cutlets. Without much difficulty, an excellent hot dish of minced meat will delight your family. To prepare such sausages, I do not use a special casing in the form of intestines. I suggest making homemade sausages from minced meat in cling film. These sausages taste very good, soft, tender and very juicy. You can add your favorite spices according to your taste and discretion.
This dish is perfect for a family menu for any occasion. They are good both hot and cold. And very often I prepare these homemade sausages for grilling at a picnic. I boil them at home, but I fry them on the grill, on the grill. And quickly and very tasty. Try it!
By the way, even when boiled, cold homemade sausages are very tasty, so if you are too lazy, you may not even get to the barbecue outdoors!
Pork 500 gr. Chicken breast 500 gr. Lard 200 gr. Onions 2 pcs. Garlic 4 teeth. Egg 2 pcs. Milk 150 gr. Salt to taste Freshly ground pepper mixture to taste Ground coriander to taste Paprika to taste Nutmeg to taste Butter for frying sausages
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Peel the onion and garlic and also pass through a meat grinder to the meat.
Rinse the meat, dry it and, together with the lard, pass it through a meat grinder twice or grind it in a blender.
Then add eggs, spices, salt, pour in milk and mix everything well.
Cover the minced meat with cling film and refrigerate for 2-3 hours (overnight is possible).
Lightly beat the cooled minced meat to fill it with air.
Place 2 full tbsp. prepared minced meat onto baking film, roll into a sausage shape, tie on both sides with a thick thread. Do this with all the minced meat.
Place the sausages in salted boiling water and cook for 20-25 minutes.
Then remove the meat sausages, let cool completely, remove the film.
Fry the now cooled sausages in butter on all sides until browned.
Serve the sausages hot, with any side dish, garnished with herbs, or chilled, cut into pieces, as an appetizer.
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