Sweet desserts in a hurry. Simple recipes for making incredible desserts in a hurry. Simple and complex

Stewed cabbage with potatoes and sausages

Ingredients:

430 g white cabbage;
0.5 pcs. onions;
5 pieces. milk sausages;
1 PC. carrots;
4 things. raw potatoes;
fresh parsley;
sunflower oil;
boiled water;
salt.

Preparation:

Wash and peel all specified vegetables. Cut the potatoes into large pieces, place them in a frying pan with well-heated sunflower oil and fry until an appetizing golden brown appears. Add thin onion half rings and cook until softened. Add coarsely grated carrots. Continue frying for another 6 - 7 minutes. Place the finely shredded cabbage and slightly mashed by hand into the frying pan. Fry the latter along with other vegetables for 8 - 9 minutes.

Pour some boiled water into the frying pan, cover it with a lid, and simmer the ingredients together until fully cooked. Chop the sausages and add to the vegetables. At this stage, salt the dish to taste. Cook it for another 4 - 5 minutes.

Finely chop fresh herbs with a sharp knife. Sprinkle on top. Mix the ingredients and let them sit for 10 minutes. Serve the dish warm for dinner.

Corn dogs

Ingredients:

7 pcs. creamy sausages;
90 g each of corn and wheat flour;
2 tsp. sweet ground paprika;
standard sachet of baking powder (11 g);
1 tablespoon egg;
9 tbsp. l. full fat cow's milk;
a pinch of fine salt;
2 tsp. granulated sugar;
2 tbsp. any vegetable oil.

Preparation:

In a deep plate, mix both types of flour at once. Add milk, raw egg contents and all remaining dry ingredients. Mix the thick dough with a whisk or mixer at the slowest speed.

Carefully place each sausage on a skewer and dip into the resulting mixture. Heat a large amount of vegetable oil in a cauldron. Fry the sausages in the batter until fully cooked. During the process, you need to constantly turn the workpieces so that the dish is evenly fried.

Place the finished sausages on several layers of paper towels so that the latter absorb all the excess fat. Serve this fun treat with sweet or spicy ketchup.

Sausage and potato casserole

Ingredients:

440 g quality sausages;
720 g potatoes;
70 g fatty butter;
1 tbsp. grated semi-hard cheese;
2 tablespoons eggs;
80 ml milk;
salt;
freshly ground allspice.

Preparation:

Peel and wash all the potatoes at once, pour salted water over them and put them on the fire to cook until soft. Drain all the liquid from the prepared root vegetables, add boiled warm milk and softened butter. Using a masher, turn the mixture into a homogeneous puree. Check that there are no lumps left in it.

Cut the sausages into small pieces, approximately equal in height to the baking dish. Grease the container with any fat. Cover the bottom with a smaller portion of the still warm mashed potatoes. Flatten. Arrange the sausages in columns, pressing them into the puree. Distribute the remaining potatoes on top.

In a separate bowl, mix the contents of raw eggs, salt, allspice. Beat the ingredients until smooth and fluffy. Add pre-grated semi-hard cheese to the egg mixture.

Send the resulting fill into the form. Cook the casserole in the oven at 190 degrees for just under half an hour. Cut the still hot dish into pieces, sprinkle with pepper and serve for lunch.

Potato casserole with sausages and cheese

Omelet with tomatoes and sausages

Ingredients:

4 large chicken eggs;
5 - 6 pcs. sausages;
2 pcs. ripe fleshy tomatoes;
fine salt;
refined oil;
spices to taste.

Preparation:

Cut the tomatoes into thin semicircular slices. Peel the sausages from the films and chop into circles. First, fry the tomato pieces in heated refined oil until softened. Add sausages to vegetables and continue cooking for another 2 minutes.

In a separate bowl, beat the contents of raw eggs with salt and selected spices. Pour the mixture into the frying pan with vegetables and sausages. Make the fire minimal.

Cook the omelet with the lid tightly closed for 8 - 9 minutes. Cut it into portions directly in the pan and place on warm plates. Serve the dish with assorted pickled vegetables.

Stuffed cabbage rolls with sausages

Ingredients:

8 leaves of young white cabbage;
4 things. semi-smoked large sausages;
170 g hard or semi-hard cheese;
fresh dill;
vegetable oil;
salt.

Preparation:

Grate the cheese on a grater with medium-sized holes. Remove the skin from the sausages and cut each into two equal parts. Boil cabbage leaves in boiling water until half cooked. Trim off their thickenings.

Finely chop the dill and mix it with grated cheese. Place the resulting filling in equal portions onto prepared and slightly cooled cabbage leaves. Place half a sausage on top. Wrap the blanks in thick, neat envelopes.

Before serving, place the finished cabbage rolls in a frying pan with well-heated vegetable oil, fry them until lightly browned. In this treat, you can replace sausages with sausages. It’s delicious to complement them with sour cream or any sauce based on tomato paste.

Original cocktail salad with sausages

Ingredients:

370 g chicken sausages;
purple onion;
1 standard can of canned pineapple;
2 pcs. carrots;
salt;
classic mayonnaise to taste;
aromatic herbs.

Preparation:

Cook the sausages until fully cooked. Cool them quickly and remove the artificial or natural casing, leaving only the meat. Cut the sausages into large slices.

Place the pineapples from the jar in a colander. Wait until all the sweet syrup has drained from the fruit. Cut the pineapples into cubes. It’s even more convenient to immediately buy already chopped canned fruits.

Combine sausages and pineapples in a salad bowl. Sprinkle them with coarsely grated raw carrots. Add the thinnest half rings of purple onion.

Mix mayonnaise with salt and aromatic herbs to taste. Pour the resulting dressing over the salad ingredients.

Leave the salad to brew for a quarter of an hour. Mix the appetizer well before serving.

Pizza with smoked sausage and sausages

Ingredients:

1 tbsp. first-grade flour;
1/2 tbsp. drinking boiled water;
3 pcs. juicy tomatoes;
4 tbsp. l. sweet ketchup;
2 tbsp. l. quality olive oil;
0.5 tsp. table salt;
2 tsp. instant dry yeast;
90 g smoked sausage
220 g hard or semi-hard cheese;
5 pieces. sausages;
olive mayonnaise.

First you need to do the test:

Pour slightly warmed water into a bowl.
Mix it with quick yeast.
Pour olive oil into the mixture, add salt and immediately all the pre-sifted first-grade flour.
Mix the ingredients thoroughly, cover them with film or a clean towel and leave for 50 minutes directly on the table.

Knead the finished dough and roll out into the chosen shape. Lubricate with sweet ketchup. Sprinkle half of the grated cheese on top.

On the base, distribute circles of medium-thick sausages and thin slices of smoked sausage. If desired, make a generous mayonnaise mesh on pieces of meat product. Place a second layer of filling - randomly chopped fresh tomatoes. Drain the juice from the tomatoes down the sink if too much of it was released during the chopping process.

Sprinkle the remaining cheese onto the future pizza. Send it to a preheated oven (up to 170 - 180 degrees). Bake the dish for a quarter of an hour. This simple step-by-step recipe can be modified to your taste by adding other favorite vegetables, meat products, and sauces to the baked goods.

Thin pizza with sausages and smoked sausage

Soup with bell pepper and sausages

Ingredients:

280 g half-smoked sausages;
3 potato tubers;
2 pcs. sweet bell pepper;
1 PC. carrots;
1 PC. onions;
3 pcs. parsley root;
3 cloves of fresh garlic;
1 l. raw water;
vegetable oil;
salt;
spices.

Preparation:

Wash the potatoes, peel them and cut into small cubes. Boil water, add salt. Place potatoes and whole parsley roots in it.

Remove the stem from sweet bell peppers, remove seeds, and cut into thin short pieces. Chop the onion into half rings, grate the carrots coarsely. Fry the vegetables together until soft and lightly browned. Add spices and crushed garlic. Add the roast to the almost finished potatoes in a saucepan.

Immediately add the sausages cut into slices. Cook the soup for another 12 - 14 minutes over medium heat. If necessary, add salt to the dish. Cover with a lid and let it sit on a cooling stove for half an hour.

Homemade shawarma with sausages

Ingredients:

1 sheet of thin Armenian lavash;
2 pork sausages;
1 large fresh cucumber;
2 leaves of Chinese cabbage;
1 large tomato;
1 tbsp. l. sweet ketchup;
1 clove of garlic;
3 tbsp. l. classic mayonnaise;
1/2 red onion;
salt;
fat for frying;
spices for barbecue.

Preparation:

Prepare the sauce step by step:

Pass the garlic through a press.
Mix mayonnaise with ketchup.
Add garlic, salt to taste and barbecue spices to the sauce base.
Mix all ingredients thoroughly.

Finely chop the Chinese cabbage and red onion. Cut the fresh cucumber with the skin into strips, the tomato into large cubes. Cut the sausages crosswise on both sides and fry them in any fat until they have a beautiful, appetizing crust.

Grease the pita bread with the resulting sauce. Place the prepared vegetables on top. Place both fried sausages. Roll up the shawarma and try it right away. If you have problems with wrapping a dish, it is worth studying thematic diagrams, photos and videos on the topic from experienced chefs.

Czech drowners with sausages

Ingredients:

830 g short sausages;
1 PC. red hot pepper;
3 pickled cucumbers;
1 head of garlic;
3 pcs. onions;
2 tbsp. l. salt and vegetable oil;
sweet mustard to taste;
140 ml white wine vinegar;
1/2 liter of boiled water;
1 tbsp. l. granulated sugar;
2 bay leaves;
1 PC. carnations;
12 peppercorns.

Preparation:

Peel the garlic and cut into slices, cucumbers and hot peppers into thin slices. Make a cut in the sausages on one side. Lubricate them inside with sweet mustard. Place pieces of garlic, pepper, and cucumbers into the cut. Place some of the onion rings in the bottom of a large container.

For the marinade, bring water and vinegar until the first bubbles appear, add salt, bay leaves, peppercorns, cloves, and sugar. After the next boil, add oil. Cool the mixture slightly.

Place the sausages with the filling in a container, sprinkle with onion rings. Pour marinade on top. Once the container has completely cooled, refrigerate it for at least a week. Serve for lunch or dinner with boiled eggs.

To prevent the finished omelette from settling, it should not be placed on cold plates. The dishes must be preheated in the microwave.

Surely there is no need to repeat once again that homemade food is much tastier and healthier than the dishes offered by our public catering, since any housewife prepares even the simplest food with soul and thoughts about those who will eat it. After all, hardly anyone would think of adding any artificial colors, flavors and other chemicals that modern industry so diligently treats us to when preparing homemade dishes. This especially applies to sausages and other sausage products. That’s why I want to learn how to cook my favorite foods myself. So we decided to start our research with sausages. We had just purchased chilled chicken and, without thinking for a long time, we decided to cook chicken sausages.

Rather than poison yourself with an industrial hellish mixture of chemicals, it is better to work for the benefit of your stomach and health. And even though such homemade sausages will only vaguely resemble the taste of their store-bought counterparts, there is no doubt about their quality. And for children this is the healthiest and most “reliable” food.

Ingredients

So, to prepare homemade sausages, we have prepared the following ingredients:

chilled chicken (whole) weighing 1.7 kg;
fresh milk - approximately 180 ml;
1 chicken egg;
butter – about 50 g;
salt - two thirds of a teaspoon;
paprika - a teaspoon;
ground black pepper – a third of a teaspoon;
mustard - teaspoon;
vegetable oil - no more than 2 tablespoons.

We used cling film to form the sausages. It took us literally an hour and a half to prepare homemade chicken sausages.

Now about the cooking process itself:

First, we thoroughly wash the chicken and disassemble it into “spare parts” (breast, legs, thighs, wings). Then we put aside the wings (good for broth) and half of the chicken breast (the main chicken lover in our family “staked it out” for making julienne). From the remaining parts of the chicken we remove the place where the most harmful substances are collected - the skin, and from the bones we remove all the pulp (that’s what we need). We use the bones along with the wings for broth.

Now cut the clean pulp (and it turned out to be about 800 grams) into small pieces and, together with butter (softened), transform it into minced meat using a blender (a meat grinder will also work).

Stir the beaten egg and some of the milk into the minced meat.

Then we supplement the resulting mixture with spices, seasonings and, thoroughly kneading until smooth, gradually add milk, making sure that the minced meat is not too liquid. It should stay calmly on the spoon and not spread. Leave the finished sausage mince alone for 30 minutes to allow it to steep.

Cut a piece of cling film (we used a size of 25 cm x 35 cm), lay out a maximum of 2 tablespoons of minced meat in the form of a strip and carefully wrap it, giving it the shape of a sausage.

This is perhaps the most difficult thing in preparing sausages, since you need to try to compact the minced meat more tightly, avoiding the formation of voids. We tie the edges of the film with knots. Ready.

We got 12 sausages from all the minced meat, although not all of the same size in thickness and length. But this is not the point.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many people are partial to such a sausage product as sausages. Children and adults love them; they are quick and easy to cook. Although this dish is simple, it has its own nuances of preparation. There are several options for how to cook a meat product deliciously: on the stove, in a double boiler, in a slow cooker and in the microwave.

In a saucepan on the stove

Time: 4-6 minutes.
Number of servings: 3 persons.
Difficulty: easy.

Cooking sausages in a saucepan with or without casings requires very little effort and time. You can take frozen or fresh. Immerse only in boiling water. Serve with pasta, boiled potatoes or vegetable stew.

Ingredients:

sausages – 6 pieces;
water – 400 ml;
salt - to taste.

Cooking method:

Fill the pan with water.
Wait for it to boil, add salt.
Place sausages. If their shell is natural, then you don’t have to remove it. If not, then you need to remove the film in advance. It is recommended to pierce the product with a shell with a fork several times to prevent it from bursting.
After 4-6 minutes, remove from heat and cool slightly.
Serve with your favorite side dish.

Microwave in water

Time: about 5 minutes.
Number of servings: 3 persons.
Difficulty: easy.

A simple recipe for how to cook milk sausages using a microwave oven will be useful for novice housewives. Soft, appetizing semi-finished products are seasoned with ketchup, mayonnaise, mustard or other.

Ingredients:

milk sausages – 6 pcs.;
bay leaf, salt, peppercorns - to taste;
fresh herbs – 1 bunch;
water – 2 l.

Cooking method:

For cooking you will need a special glass bowl or heat-resistant glass container.
Fill the container with water (the liquid should cover the meat products). Place the sausage product, first remove the casing.
Add laurel and spices.
Place the dishes inside the microwave. Select the cooking mode: “Cooking meat” (4-5 minutes) or “Reheating” (3-4 minutes).
Remove the container from the oven. Take out the boiled semi-finished product, place it on a plate, add sauce and herbs.

Recipe in a slow cooker

Time: 5 minutes.
Number of servings: 2 persons.
Difficulty: easy.

Another simple way to cook sausages deliciously is to cook using a slow cooker. To make the sausage product tasty, you should adhere to the rules of the culinary process: choose the desired cooking mode and duration.

Ingredients:

sausages – 4 pcs.;
water – 1.5 l;
spices - to taste.

Cooking method:

Remove the film from the semi-finished product (if it is artificial).
Fill the multicooker bowl with water.
Place sausages inside and add spices.
Start the cooking mode: “Baking” or “Stewing” for 4-5 minutes.
Place the finished dish on a plate. Serve with porridge, mashed potatoes or spaghetti.

In a steamer

Time: 8-10 minutes.
Number of servings: 3 persons.
Difficulty: easy.

For those who prefer the most healthy nutrition possible, this recipe is suitable. You can cook delicious sausages using a double boiler. This unit is easy to use and allows you to quickly prepare a semi-finished product.

Ingredients:

sausages – 6 pcs.;
water – 700 ml;
bay leaf, pot of pepper - to taste.

It’s no secret that choosing high-quality sausages in a store is very difficult: they contain stabilizers, emulsifiers, moisture-retaining components, and many different additives, the purpose of which is very difficult for the average consumer to understand. In some sausages, the percentage of meat content is not higher than 10%, and even then, it is mainly skin, cartilage and other not the most appetizing components. The rest (at best) is flour, soy and flavorings.

Sausages are the invention of a German butcher from Frankfurt. Having moved to Vienna in 1805, he came up with the idea of mixing minced beef and pork for sausages, which created the gold standard and classic recipe, and Austria and Germany still cannot decide whose national dish it is and where its homeland is.

Let's be honest, they have nothing in common with the sausages we know. Sausages appeared in the USSR in 1936, thanks to Anastas Mikoyan, People's Commissar of the food industry. They were divided into two types: premium and first. The highest grade included amateur, milk, pork, cream, Soviet and diabetic sausages, the first grade included lamb and beef, Russian and raw.

According to GOST, the main types of sausages had to contain at least 50% meat.

Nowadays the standards are not so strict, so it is often difficult to understand what you are actually buying. To play it safe, we offer five delicious recipes for homemade sausages - they are all quick, simple and very tasty, and most importantly, you will be sure that you and your children are eating natural food.

Vienna sausages

Ingredients

Pork (or minced pork) - 500 g;
Lard - 500 gr;
Veal (or minced meat) - 300 g;
Onions - 3 pcs;
Breadcrumbs - ½ tbsp;
Vegetable oil for frying
Nutmeg - to taste;
Cloves - to taste;
Ground pepper - to taste;
Salt - to taste.

Recipe

1. Grind pork and veal through a meat grinder. If you have ready-made minced meat, add salt, pepper, seasonings and crackers.

2. Finely chop the bacon and cook.

3. Finely chop the onion and fry in vegetable oil.

4. Mix all the ingredients and form sausages: you can stuff small pork intestines or use special cling film (unlike regular film, it is heat-resistant).

Simple chicken sausages for kids

Ingredients

Chicken breast or thigh fillet - 500−700 g;
Egg - 1 pc;
Milk - 100 ml;
Onions - 1 piece;
Salt, pepper - to taste;
Dried or fresh herbs - to taste.

Recipe

1. Cut the chicken into small pieces and grind in a blender until smooth.

2. Salt, pepper, gradually add milk, egg and onion.

3. Beat all the ingredients together well, beat a little into a large bowl and let the minced meat sit for about 20 minutes.

4. Form the sausages using heat-resistant cling film.

Homemade sausages in curry sauce (Currywurst)

Ingredients

Homemade Vienna sausages - 5 pcs;
Curry powder - 2 tbsp. l;
Ketchup - 250 gr;
Onions - 2 pcs;
Olive oil - 1 tbsp. l;
Honey - 1 tbsp. l;
Worcestershire sauce - to taste;
Balsamic vinegar - 2 tbsp. l;
Pepper - to taste.

Recipe

1. To prepare this dish, sausages must first be boiled for about 15 - 20 minutes. Then cut them a little and fry in vegetable oil until beautifully crusted.

2. Finely chop the onion and fry separately. Add ketchup to the onion, then curry, pepper, honey, Worcestershire sauce and balsamic vinegar. Cook over low heat until done.

3. Before serving, cut the sausage into pieces and pour over the sauce. Potatoes are suitable as a side dish.

Sausages in English

Ingredients

Pork - 1.5 kg;
Lard - 1 kg;
Ground pepper - to taste;
Salt - 1 tbsp. l;
Nutmeg - ½ tbsp. l;
Thyme - 3 tsp;
Sage - 3 leaves.

Recipe

1. Grind the pork and lard and mix with spices and salt.

2. Fill the shells with minced meat or form sausages using heat-resistant film.

3. Leave the cooked sausages in the refrigerator for a day - after that you can cook, freeze or store further in the refrigerator, preferably no longer than five days.

Milk sausages according to Soviet recipe

Beef -½ kg;
Chicken - ½ kg;
Egg - 1 pc;
Milk - 1 tbsp;
Butter - 100 gr;
Salt - to taste;
Nutmeg - to taste;
Guts.

Recipe

1. We pass the meat through a meat grinder several times or grind it very tightly in a blender: the tenderness of the finished sausages will depend on the degree of grinding.

2. Add the remaining ingredients to the minced meat, mix thoroughly and leave in the refrigerator overnight.

3. Using a culinary syringe, stuff the intestines: it is important not to overfill them, but also not to leave empty spaces. Make several holes in the finished sausages to remove air. Boil sausages for 35 minutes in salted water.

Useful tips

1. If you cook sausages at home as a semi-finished product, freeze them. Before that, boil in water to 90 degrees, without bringing to a boil for 50 minutes.

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