Grease the baths in a frying pan. Grilled cowboys: recipes and good preparation Grilled sausages

Juicy, tender, incredibly juicy grilled cowbass - just one riddle about them will create a strong appetite. And it’s not at all necessary to run to the nearest store and wait out the sunny weather to lubricate them. Following the recipes collected from our article, savory cowbasks for grilling can be prepared at home. You can fry them directly in a frying pan, bake them in the oven and bake them in a micro-oven, and they will come out no less juicy and juicy, but not richer.

10 secrets for preparing homemade sausages:

Secret No. 1

For homemade sausages, choose minced meat that is lightly acidic. The best way is to go home on your own. Take yalovich and pork pulp (in the case of 60%/40%). For minced meat, you can use a vizka, sew or spatula. Be careful not to bite the sinewy side of your neck. It will take a lot of time to clean them, the minced meat will be rough.

Secret No. 2

During the process of producing German grilled sausages, add extra ice to the minced meat. It seems that it is necessary to cool the minced meat so that it is no longer fresh. It is also noted that this simple culinary technique is more juicy and flavorful.

Our advice: before preparing minced meat, cool the meat in the refrigerator. It is sometimes recommended to cool the parts of the meat grinder.

Secret No. 3

Prepare minced meat for cowbass from fresh, not frozen meat. The meaning is simple: the meat has a bright red color (like cowhide) and a dry, non-sticky surface.

Secret No. 4

The intestines are ready and can be brought to the market. As a rule, stinks are sold purified and vimitimi. We recommend that you take precautions and wash them again at home. Even better - soak them in cold water for 1-1.5 years. You can add a little bit of water to the water.

In the future, take note: the inner membrane is pig intestines. Lamb casing is thinner and more suitable for sausages that you boil rather than grease on the grill.

If you choose artificial casings, choose collagen ones. They are prepared from protein whey, so they can be infused into the skin. Collagen membranes do not require such careful preparation as natural ones. It is enough to soak them in salted cold water for a sliver of bread.

Secret No. 5

If you would like to prepare homemade veal cowboys, buy raw veal fat. Without it, cowboys will come out even more dry.

Secret No. 6

To obtain the minced meat with juices, the tops will help, or the cibula will be greased, adding to the minced meat. Sometimes add thick tomato juice to the minced cow meat.

Secret No. 7

If you are preparing homemade cowboys from veal liver, coat them until ready, so that when you cut into them, the rye juice does not leak out.

Secret No. 8

For grilled sausages, use extra freshly ground seasoning. The stench retains its aroma longer, so the cowboys come out spicy. The most common seasonings and spices for minced meat are black pepper, paprika, red pepper, nutmeg, white pepper (for rabbit meat, chicken and turkey). You can add fresh herbs and dried tomatoes. For example, crushed cilantro goes well with minced lamb.

Secret No. 9

Be careful not to heavily fill the casings with minced meat, otherwise they may burst during thermal processing. The same may be true if you do not pierce the membrane in several places with a toothpick before lubricating it.

Secret No. 10

Before you coat the homemade sausages on the grill, immerse them in hot water for 5-7 minutes. Then dry and place on the baked surface. If you are cooking at home in a frying pan, add a little bit of cow fat instead of olive oil.

Lightly cooked cowbass can be stored in the refrigerator as a prepared drink. And it’s not good to freeze the axis.

Onion marmalade to cowbass

The cibul needs to be cut into slices and coated in a top of butter until soft. Whisk together honey, cognac and wine, balsamic ocet (a couple of drops), a sprinkling of thyme, salt and pepper. Mix all the ingredients and pour the drained mixture onto the greased bowl. Simmer over low heat until soft and caramelized (about 20-30 pieces). The marmalade cibul is ready and has a light brown color.

Grilled cowboys: homemade recipe

One of the simplest recipes for preparing savory sausages for grilling. They can be obtained by someone who does not use a special attachment to grind the meat. It is enough to take the edge of the plastic flap that is cut off, and pull the wrapper over the neck, which then needs to be carefully filled with minced meat.

First, we soak the pig intestines in cold water with added soda.
Minced meat is minced from the pork neck and cowhide shoulder. He adds cybul (2 pcs.), first soaked in dill for 10 minutes, squeezed through a fresh-water dish (2 slices), salt and pepper (1 teaspoon each), a spoonful of thyme and a teaspoon of cognac.
Prepare the minced meat to prepare the intestines. During the skin resurfacing process, 15 cm of intestine is tied with thread.
Once the cowboys are ready, crack them open with a toothpick in a few places and place them in boiling water for 20 seconds. After this, the viroba can be greased on a grill or in a frying pan.

Nuremberg cowboys in a frying pan

Traditional Nuremberg grass from Nimecchini. Juicy and juicy grilled sausages can be easily prepared in a dry kitchen, and then coated in a basic frying pan.

The process of preparing a savory snack begins with chopping the meat from the meat cutter. For our recipe for Nuremberg cowbass, you need 150 g of cowhide shoulder and 850 g of pork neck.

When the minced meat is ready, add salted water (4 teaspoons of salt per 100 ml of water), black pepper (½ teaspoon), lemon juice (2 tablespoons) and spices for relish (melenium ginger, nutmeg, cardamom, coriander) .
A special attachment is installed on the meat grinder to stretch lamb intestines (diameter 22-24 mm). Step by step, they are stuffed with meat and small thin cowbasks are formed (20-25 g each, 9 cm long).
Ready cowbasks are heated in hot water (70 ° C) for 10-15 minutes. After which they need to be dried and placed on a grill pan greased with olive oil.

Grease the cowboys on both sides until the crust is golden brown.
In Germany, Nuremberg cowbasks are traditionally served with sauerkraut and potato salad, 6-10 pieces at a time and eaten almost mittevo.

Munich sausages with broth

Munich cowboys are a traditional food of the native Bavarian population. They are served to the table with fresh pretzel, sizzled soll, licorice mustard and light unfiltered beer no later than the 12th birthday. Traditionally, white cowboys are served together with broth, after they have been boiled, or rather heated to a warm temperature. Every now and then the stench will be deprived of the most intense juice in the middle.

Munich cowbasks can also be prepared at home. However, in order to make them juicy, it is necessary to control the temperature of the minced meat and the center of the sausages themselves, and for this you need a thermometer with a metal probe.

Pork shoulder (1 kg) is trimmed with minced meat through a grill with an opening diameter of 3-4 mm.
The finished minced meat is cooled in the freezer for 1 year or down to -1 °C in the middle.
Before the chilled minced meat is ready, add a mixture of spices for white Munich sausages. It usually includes dried parsley, black pepper, nutmeg, lemon zest, and coriander.
The minced meat is transferred to a blender and 100 ml of cold water is added. After this, the whole mass is trimmed until the temperature in the middle of the minced meat reaches 10 °C. It is important to clearly understand your mind. Otherwise the cowboys will come out dry.
Using a special attachment for a meat grinder, the minced meat is stuffed into the pig intestines (approximately 2 m in diameter, 32-34 mm). Then the cowbasks themselves are formed with a thickness of 12-15 cm and a thickness of 80-90 g.
When the sausages are ready, they are immersed in hot water (75-80 ° C) and heated until the temperature in the middle of the bowl reaches 70 ° C.
The cowboys are served hot, straight from the broth.

Cowbasks for grilling in the oven

At any time, without compromising the vagaries of nature, you can cook cowbasks in the oven. The sprouts themselves are prepared at home with pork, turkey, chicken and any other minced meat, which is used to cleanse the intestines.

The oven heats up to 225 degrees.
The baking dish contains a cream cibul (3 pcs.) cut into 4 pieces and a slab of large tomatoes. Add salt and pepper for relish, thyme, and spicy herbs. The form with the vegetables is placed in the oven for 15 minutes.
The temperature regime drops to 175 degrees. Cowbasks for grilling are placed on top of the baked vegetables (pierced with a fork in advance), after which the form is again placed in the oven for 30 minutes.
Place the finished herb on a plate and serve with mustard.

Grilled beefcakes with turkeys and chickens

To prepare tender and juicy sausages, turkey and chicken, you need almost the same ingredients as in previous recipes. The technology for stuffing the shell with meat also differs little from the traditional recipe.

For the cob, turkey and chicken fillets (300 g each) are trimmed with a knife into strips. Then add salt (1 teaspoon), pepper, finely chopped chasnik (1 piece), rosemary and other spices for relish. Using a meat grinder or a wide-necked bowl, the intestine is cleaned and stuffed with minced meat. The cowboys are ready to be coated in any way or boiled directly in a 10-hwine long saucepan.

Savory grilled cowbass can be prepared not only on a grill, in a frying pan, or in an oven, but also in a microwave oven. For this you need a special grill grate with high legs. Most current models are also equipped with a microfiber stove. If this is not so, then you can give it a rest.

Prepared cowbass for grilling, prepared according to one of the presented recipes, is placed on the wire rack, after which the micro-oven door is closed and the “Grill” mode is set. An hour of preparation equals 10 hvilins. To prevent the microwave oven from becoming muddy, place a plate underneath under the wire rack.

BATH: RECIPES AND PREPARATION

It is not for nothing that the country is called the land of cowbass. There are thousands of names of similar viruses being created over and over again. Thuringian, Frankfurt and Nuremberg sausages are especially popular among the local population. The German cowbass, called the taste of a species far beyond the borders of Germany, may not only be bought in a store, but also distilled in the home.

Particularities of preparation

The basis for this snack is meat. Moreover, in most cases for such purposes, vikorist is used to combine yalovic and pork. Sometimes a little bit of lard is added to the minced meat, which is why German cowboys become fatty.

Another unknown component of this herb and spice. Nimechchina loves spicy appetizers, so they add a lot of seasonings to the minced meat. To cut the meat from the bottom, add milk or tops.

As a shell, you can use purified yowl and pig intestines. They are stuffed with minced meat and tightly tied with thread. To grease the German cowboys (the grill may simply not finish cooking at the right time), you can use an original oven, heated to two hundred degrees, or a heavy-bottomed frying pan.

Classic option

Using the following technology, you can easily prepare a savory appetizer. However, in the distance she will eat both beer and vegetable salads. That's why we often take it with us on picnics. In order for your family to appreciate the strains and aromatic German cowdogs you have prepared, the recipe for which contains a varied set of ingredients, you need to go to the store later.

Required: one kilogram of veal pulp; great cibulina; a sprinkling of pork lard.
The spices in this season will be salt, fresh herbs, nutmeg and ground black pepper. In addition, be sure that at the right moment you have some pig intestines or meat pellets on hand.

Please wash, dry and drain the meat into small pieces. Then mince the two eggs through a meat grinder with pork lard and broccoli at the same time. After all, the minced meat that German cowboys are prepared from every year will come out lower. At masu, add greens, salt and spices to the ruban. Mix everything well to a uniform consistency. Attach a nozzle for preparing cowbass to the meat grinder, attach a thirty-centimeter piece of cleaned pig intestine to it with a thread, fill it with minced meat and tie the other end.

Before serving on the cutting table, the workpieces are subjected to heat treatment. After the eggplants, they are boiled, stewed, baked in the oven, or greased in a frying pan or on the grill.

Version with tops

Cowboys prepared using this recipe will become a wonderful addition to a family dinner or evening. They can be enjoyed with any kind of side dishes and sauces.

Required: 1 kg of pork meat; 1 cibulina great; 250 gr. cowhide vizka; 80 ml vershkov. salt, parsley, black and white pepper. All these spices add a unique taste and aroma.

This recipe includes a meat grinder. Wash the meat first, cut it into small pieces and combine it with chopped broccoli. Add salt, spices and parsley to the masa. Everything is covered with grub and placed in the refrigerator.

After 2 years, add tops to the bowl of meat. Mix everything well and turn it around in the refrigerator. After a year, we’ll fill the intestines with minced meat, not forgetting to tie up fifteen centimeters of skin. Afterwards, leave the sausage in the refrigerator for another couple of years, and then heat-process it and serve it on the table.

Thermal processing options

Most often, such cowboys are cooked on the grill. Let it cook at a low temperature, waiting in advance for the complete burning of the vugilla. The surfaces on which the food is placed should be greased at the back, otherwise the natural membrane may stick to it. Before placing the cowbass on the grill, lower them for a few seconds.

No less popular way of preparing such herbs involves frying them in a frying pan. In order for the dishes to reach the required temperature, it is necessary to cook the bottom. Before placing the cowbasks in the baked oil, make a few holes in them using a toothpick. Lubricate the products over low heat, turning them over periodically. The cooking time depends on the size of the germs.

You can also bake cowboys in an oven heated to two hundred degrees. The products are placed on a deco, coated with olive oil, or covered with foil. At the end of the day, ten minutes before they are ready, they are opened and periodically poured with fat until they have simmered.

For a week-long picnic, one of the shortest options is grilled sausages. It is important to say what these sweet drinks are called. Practice shows that most of them consist of fat, excess meat and a large amount of preservatives. It is recommended that you cook at home. Tim more, it’s not easy to earn money.

How to prepare a finished product?

What kind of meat would you use - pork, cowhide, chicken and lamb. It is cut into small pieces or rolled into the meat slicer through a large wire rack. Then it needs to be salted and left for several days. After this, cut the lard into pieces and add the minced meat together with crushed ice. It is recommended to add a special cibul, a chasnik and your favorite seasonings. Mix everything carefully so that the structure of the pieces remains unchanged. Stuff the carefully cleaned intestine with minced meat, tie it up, hang it up, make a series of punctures and leave for a few years. The drink is ready for consumption.

Sausages with vegetables on the grill “Apetitni”

There is nothing tasty about this herb. You can prepare it in two ways:

• First option. Prepare veal sausages and pork in equal proportions. To remove the bottom structure, it is recommended to turn the salted meat through a meat grinder several times. The lard can be rolled thoroughly once. Gently mix everything with chopped kriga. Cook the sausages in a length of forty pieces. Finally, place the zucchini slices and whole small peppers on the grill. Strava comes out juicy and fragrant.

• Another option. These grilled sausages can be prepared with lamb and fat. Cut the meat into small pieces and leave to soak for a day. Next, cut in the fat and mix everything. The finished product can be cooked directly on the grill for a year, constantly turning.

Small peppers of different colors will be an excellent addition to the aromatic herb. Before cooking, they must be coated with a mixture of olive oil, salt and your favorite seasonings.

Grilled sausages in the oven “Z vognikom”

Don’t forget to go out and enjoy nature. You can cook urchin with a lot of flavor in the oven. For this purpose, prepare sausages, pork and lard in advance by grinding the ingredients through a large meat grinder several times. Then set aside the sausages for about a year. Once the cowbass is ready before frying, you need to grease it first on a grill pan to remove the characteristic browning. Why do you need a bunch of hvylin? Then you can cook them in the oven on the deck with the additions. The dish will come out even more aromatic.

Weekend picnic for guests

Cooking sausages on the grill according to this recipe means finishing it folded. The finished product itself can be made from cut meat. It is necessary to add crushed ice to the minced meat so that the sausages come out juicy. They must be prepared as described above.

The main respect must be given to the original sauce. To prepare ripe tomatoes and bell peppers in equal proportions, cook them on the grill. Next, peel the skins that have burnt under cold water, finely chop with a knife, place in a saucepan and mix thoroughly. Bring the sauce to a boil, add salt and enough topping oil. This is the time to cut up a large bunch of cilantro and assorted greens. Place in the boiling sauce, stir and add the vogon. Try the herb for taste and add your favorite seasonings. Serve the sausages, pour over the sauce and garnish with fresh cilantro.

Khrumky hot dog "Sitniy"

Grilled sausages can be prepared using any kind of minced meat. It is recommended to turn the meat through the middle of the meat grinder several times. It is necessary to add more crushed ice so that the sausages come out juicy.

An excellent addition to them can be a side dish of sauerkraut, prepared in whole cabbages. It is recommended to try it at home, so that you can then take it with you on a picnic.

For this, in a saucepan over a small flame, coat the finely chopped chicken and a few chasnikka. It is not the fault of the pieces to become very brown. It is recommended to lubricate until the cibulette and the chasnik become clear. Take an hour to cut the sauerkraut into shredded strips. Add it to the saucepan, cover it with a lid and let it simmer for fifty minutes. Stir the hodgepodge gradually and thoroughly. When it starts to burn, add a little water. Ten minutes before it’s ready to add all the spices and spices.

Before serving, cut the bun for the hot dog, crushing the intestine. You can coat the center and side of the eggplant with top butter so that the surface is crispy. Spread them and coat them on the grill with a sliver of skin on the side. At the kishen, divide the three pieces of sausage and the animal - again hodgepodge. The aromatic and crunchy hot dog is recommended immediately.

Marinated grilled sausages with bacon “Original”

This is a wonderful option for a picnic; sausage shards can be cooked quickly. For this you need to marinate them for ten minutes in a mixture of honey, lemon juice, soy sauce, olive oil and mince. Then the skin of the sausage is covered with a little bacon. It is recommended to cover the entire surface. Grilled sausages are ready for cooking. Lubricate them on the fire with a length of 20 pieces, gradually turning them over. Delicious!

Robimo kupati, kovbaski, sausages and kovbasi in the home.
How to earn cowboys? Where to get the required ingredients and shelling?

We were already tired of the endless food that we had to ask: “Where should I get it?”, “How to make it?”, “How to lubricate it” for those who do not work in the meat industry, we decided to develop a topic that would be relevant to all food nnya culinary specialists, and the Internet will help us. - a store for cowboys "Im cowboys".

Where are the guts for the cowboys?
- Where to get the intestines for homemade cowbass?
- Should I take the right womb?
– What caliber of shell is required?
- Where should I take the attachment for the cowbass?
- Where can I get nitrite salt?
- How to lubricate the cowboys so that the stench doesn’t fade?
- What kind of recipes would you like?
- How to stuff minced meat into the shell?

Summer is the time for kebabs, barbecue and cowbass.
With kebabs everything is already simple and sensible, with barbecue it’s still not complicated, but with cowbaska one can feel both the obviousness of ownership and the right.
And the most important thing, which you absolutely cannot do without, is the intestinal lining and attachment.

To prepare cowboys, we need:
Equipment: a meat grinder with an attachment for a cowbass or a cowbass syringe, which is often found in kitchens.
Ingredients: Gut membrane, meat, salt, spices.

The cooking process is not complicated, but many home cooks and cooks do not prepare such savory and traditional herbs themselves through the presence of either turmeric or intestinal lining.

Where should I take the intestinal membrane?
This is the most convenient food. If you go to the market, you will see that pig or lamb casings should not just lie on the counter. Butchers don’t sell intestines - they are ready to buy guts and simply sell them off. In order to trade intestines on the market, it is necessary to eliminate a lot of permissions from veterinary services and focus, first of all, on the selection of intestines and on trading them, which is not easy, and for the market it is simply unprofitable. So don’t trade! You can get in touch with butchers and ask them to bring guts and sell them for “substances”. Believe me - there will be intestines of handicraft made from excess mucous membrane, which will not be calibrated in size (diameter). Whatever you bring, so you bring it. There is not enough food for a regular cook from such purchases.
If you read the professional butchers from the factories, they may laugh, guessing what is in the production plant, where they work intestines all the time. I'll get along with them! Ale wine of intestines from virobnitstva is a banal theft. 3-5 meters for friends. So-so!
The best solution is to go to the online store of intestinal membranes “Im Kowbaski”, get acquainted with the assortment and make an order. The assortment includes additions and cauliflowers and spices, starter kits, and essential ingredients that you don’t need in order to please your household with tasty, traditional and natural hedgehogs.

Yaku obolonku vibrate?
Eating is not easy. Choose the type of intestinal lining, including the type of product you want to remove. We will help you make your choice!
For cowbasks like "Mislivskih" or homemade sausages, use lamb casing or piece of protein casing in sleeves.
For cowbass (kupats) use pork casing caliber, and for dry-smoked or dry-cured products, caliber cow-cheek casing.
For full-size cowbass, use either a piece of protein casing or natural cowhide or lamb blue.
I and “I'm cowboys” know about the types and types of shells and we have already prepared solutions that will help you smarten your table!

It doesn’t take long to spin cowboys - buy ready-made ones with delivery to your home or to your dacha (Moscow and Moscow region).

Pig wrap
Pig intestines are rightfully considered the largest mass and most popular type of natural casing. The thin walls of the worm make it possible not to peel the casing from sausages or homemade cowbass and to digest it simultaneously with the product. This method is the most delicious.

Pig casing caliber 38/40
A classic natural casing for cowbass (guts), suitable for all methods of cooking - brushing, boiling, baking and grilling. The thin walls of this casing allow you to eat the product at once, transmitting the taste of the smoke and aromatic oil to the surface. An ideal option for pork sausages for a picnic in nature.

The report on the hearts can be read as ordered. Attach recipes using the following wrappings for cowbass - pork casing 38/40: recipe 1 (Easy German recipe), recipe 2 (Cowbass with turkeys), recipe 3 (Pichnikovy pate), recipe 4 ("Ukrainian greased" cowbass), recipe 5 (chicken cowbass "15 hvylin"), recipe 6 (Biloruska home-dried cowbass), recipe 7 (grilled cowbass pigs), recipe 8 (grilled cowbass with cheese for picnic).

Pig casing caliber 40/42
This shell (guts) is ideal for greasing, baking, drying, grilling and boiling. This caliber is a classic in the production of bass in most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of worm.

The report on the hearts can be read as ordered. Attach recipes for kovbass filled with qiu wrapping for kovbass - pork wrapping 40/42: recipe 1 (Bulgarian kovbaski on the grill), recipe 2 (Smoked chicken kovbasa with cheese), recipe 3 (Kovbasa liverna).

Pig bulbs caliber 20/25
This wrapping is ideal for boiled or dry-cured cowbass. When drying, do not forget to use nitrite salt.

Yalov'yach obolonka
Yalovich casing (guts) is the most valuable type of natural casing. They themselves are best served with homemade dry-cured cowbass. In cowhide guts, people have been cooking cowbass at home for a long time, this natural casing allows you to smoke and grease homemade cowbass. Yalovich sinyuga is popular as a perfect coating for kovbass like shank, saltison, saltison (soltizon, zeldezon), at the same time natural casing is considered classic for boiled kovbass (Doctorska, Amatorska).

Chereva Yalovich caliber 38/40

You can read the report about the yalovich's casing as ordered. Qia obolonka (guts) is optimal for dry-cured kovbas, sudzhuk, oigosu. The most valuable shell is made from natural ingredients. Vitrimu is lubricated cowbass without front blanching. Butt of the recipe for cowbass, prepared with vikoristany given casings for cowbass - cowbass 38/40: recipe (Grilled cowbass with lamb).

Chereva Yalovich caliber 40/43
The most valuable type of natural membrane (gut). Call this caliber to stuff sujuk, blood and smoked cowbass.
The axis of recipes from the cured of this casing for cowbass - cow cherries 40/43: recipe 1 (Homemade cured cowbass), recipe 2 (Coriated "Chorizo").

Sinyuga yalovicha
In German cuisine, saltison is stuffed into this shell, in Russian cuisine there is an analogue - seltsi serii, chervoniy. In the classic Russian version of the recipe, seltsi are chilled with horseradish or mustard, as a wonderful appetizer before bitter liqueurs and burners.

You can read more about the Yalovichi blueberry in the meantime. The axis of the butt recipes for cowbass, prepared with veal shinyuki: recipe 1 (Shinka (saltison) with pork knuckle). This recipe is a success among professional technologists. Recipe 2 (Homemade marmur shred), recipe 3 (Yalovich shred, pisna).

BORANNYA OBOLONOKA
Lamb intestines or as butchers call them - lamb casings are excellent for preparing homemade sausages or sausages, grilled sausages. Lamb blue is excellent for smoked, boiled cabbage, saltisoni and saltisoni. Stuffing capacity of lamb blues - 1 to 2.5 kg per piece.

Lamb casings caliber 24/26
The finest shell (guts) for thin cowbass of the "Mislivski" type. To grease the pan, turn it around in hot spirals. You can read more about the lamb's casing in the meantime.
Respect! Please note that to stuff this worm, you need to use a thin nozzle for a lamb worm (nozzle for a meat grinder) with a diameter of 18 mm. I’ll do it by hand - without a hammer, it’s even easier to work with.

Below are some recipes for kowbass prepared with this special casing for kowbass - lamb worms: Recipe No. 1 (Grilled kowbass with lamb), Recipe No. 2 (Svyatkov's spiralized kowbass). Thin minced meat is stuffed through a whole casing (attachment for lamb and sausage casings) - loosened on a sieve of 3-8 mm, pieces of lard should be no more than 5 mm, otherwise the minced meat will be stuck in the casing during stuffing, "grind" "to be" in the meat cutter and outside the look will be non-standard.

Blue lamb caliber 70+
Perfect for chicken rolls, minced knuckle rolls, shredded kowbass, sudzhuk-type dry-cured kowbass, flat-dried kowbass, stepnyatsky-style goat, rolls.

Below are some recipes for kowbass prepared with lamb shank: recipe 1 (Ruban pork shank), recipe 2 (Tsar's kowbass).

COLLAGEN COVER
Collagen casings are the closest type of casing to natural casings.
Collagen is a protein of rich tissue. All cow's collagen casings are made from cowhide collagen, trimmed from split cowhide skins. Collagen shells are the closest to natural shells in terms of technological and organoleptic properties. Use collagen to reduce any diameter of the casings - sausage (18-26 mm), sausage (28-34 mm), cowbasin (36-45 mm). The membranes are divided into 2 types - straight and ringed (replicating the current appearance of the worm). You can find cowbass in collagen okra of the “Belkozin” type in any store with a great assortment, so we can talk about the popularity of the obol.

Collagen casing for sausages
The outer shell is a seamless sleeve of a ring shape, which ripples from the high-quality split of the skin of the great horned thinness. In fact, this is an ideal option for making sauerkraut that looks like a ring, a dumpling and arch-shaped loaves. This type of casing is an analogue of natural cauldrons and bovine and pig casings, and has certain advantages over them, such as caliber stability and bacterial purity.

Collagen casing for cowbass

Sausage protein casing
This shell is a piece analogue of a lamb's worm. To top it all off, use a sausage attachment.
Prepared with cowberry collagen. It is cut with thin walls, so as to repeat as much as possible the ring shape of the natural casing.

POLYAMIDE Wrapping
The polyamide casing for cowbass is made from oriented rich-spherical polyamide, which is impermeable to gases and vologi. This is the most important type of gloom. Allows you to increase the term of attribution of any cowbass.

CELLULOSEN WRAPPING
Pulp-based cow-bass casing undergoes steaming, dimopenetration, and production in industry for over 40 years.
Apply vikoristannya to this shell, we all miraculously remember in the Radyansky GOST cowbass (the vision of the Trishar shell on the Doctor's and Amateur cowbass).

Sosichna cellulose wrapper

What about the restaurant's axis???? What does the restaurant have on offer?

We read that it’s too far to go by “do not expand”:

It turns out that in a restaurant you can earn some kind of sausage without having to comply with the regulations. In other words. Like a cook, he is attentive to the need to add nitrite salt to the recipe - so do you fall asleep in the bath??? Who is in control?

Sausages are a universal type of sausage. With this help you can easily and simply prepare savory, succulent herbs.

Budget-friendly deals on delicious sausages will help you on a daily basis. All that is required is to add sausages and quickly follow the recipes below. You can prepare sausages in different ways: boil, bake or grease. This product allows you to prepare folded dishes - casserole or stew. Let's take a look at some simple ways to prepare sausages that will delight your family and guests.

Yak cook sausages

Due to the shortage of time, Mr. Inoda realizes the need to quickly and thoroughly indignate his family. A simple, universal scheme for cooking sausages will help you out:
- Clean the sausages using cellophane spittle. Since the sausages are packaged in a natural casing, they can be cleaned.

Pour enough clean cold water into the container to cover the sausages with water by approximately 1-2 cm.

Let's put the tank on fire.

After the water boils, put the sausage in a saucepan and change the gas.

Cook 3-5 hvilins after boiling water.

It’s time to prepare instructions for packaging sausages. You can check its readiness yourself by piercing the sausage with a fork. Prepare and properly cooked sausages will be tender and soft. There is no need to salt sausages, this sausage drink includes flavor additives and strength, among other things. To prevent the sausages from bursting during cooking, it is recommended to pierce them with a fork several times.

Dukhatsi's sausage recipes

There are no recipes for oven-baked sausages. How easy is it to prepare it, what kind of sauce can it be eaten with, and what kind of sauce can it be served with? Let's take a look at a bunch of awkward recipes.

A popular simple recipe for cooking sausages in the oven. The yeast dough is ready. It is volatile and can be cut into small pieces. It is formed into “sausages in yeast dough”, greased with a paste and sprinkled with sesame seeds. It bubbles in the oven to a rosy color.

Sausages in dough. Ready to go home!

Sausages with potatoes in the oven are a rich and appetizing herb that you can cook on the cob. Since the stove does not last long, you can cook potatoes and sausages in the oven at home:

1. Vimity and peel the potatoes. Narizuvati|narizati| scrape and place in a deep bowl. Season with salt and sprinkle with olive oil. For the eggplant you can add a little mayonnaise or sour cream. Grease the deco with olive oil and apply the potatoes. 2. Peel the sausages and cut along the edges. You can make cuts on the top of the sausage.

3. Place the deco on the lower side of the oven, set the oven on the animal, as you need to bake the sausages. Sprinkle them with rose oil.

4. After 15 minutes, the sausages will be removed, the stink fragments will be ready earlier. Stir the potatoes and bring them to readiness.

Recipes for greased sausages

Any sausages can be simply greased in a frying pan by first pouring a little bit of olive oil into it. When frying, you need to turn them over periodically.

Add more food to the middle of the cob dishes - eggs and sausages. To prepare this, you need to place the sausages in a heated frying pan, greased with olive oil. Turn over a bunch of quills and beat in the eggs. Next, cover the frying pan with a lid and grease the herb with about 10 minutes.

Є a unique recipe for greased “Romashki” sausages, which you serve to your family, regardless of the ease of preparation. 1. Cut the sausages into two halves and make deep cross cuts.

2. Grill the sausage in a ring, seal the edges and secure with a toothpick.

3. Grease the frying pan with olive oil (you can add a little bit of olive oil), heat it up and grease the sausages a little bit.

4. Beat one egg into the center of the skin and add salt until relished.

5. When the egg is softened, carefully remove the egg with a spatula and place it on a plate, maybe on a piece of bread.

To decorate the crop, you can use live bait and grass to create appetizing “daisies”, and the leaves can be cut from the stem. It is especially suitable for children, who are happy to eat it.

Sausages in a multicooker

When boiling sausages in a saucepan, cooking them in a multicooker does not require monitoring the cooking process. If the sausages stain the cellophane liquid, you need to remove it. The natural husk does not require any processing. Place the sausages in a steamer or multicooker. We pour water into the container and close it with a lid. In the program menu, select the “Steaming” mode and set the cooking time to 10-15 hours. About an hour after the water boils. When the sausages are ready, remove from the multicooker and serve with vegetables and a side dish.

Gorgeous sausages in a multi-cooker REDMOND

Choose any of the cooking methods and please the members of your family. Golovne, do not eat the sirimi sausages. They don’t care about those who care about the product we’re preparing, better than a sausage, cook it properly and relishly.

The editors of the site believe that our article will help you quickly prepare unusual herbs from original sausages.
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If you don’t have a cottage or a private cabin where you have a barbecue, use a grill pan. The products on it come out with a characteristic lubricant and a pleasant smell of hedgehogs cooked on fire.

Products can be changed. Pepper is less suited to be meaty, although it is also extremely bad. And before the vegetables you can serve any sauces you like. We have sour cream with brine and greens, pressed with a fork. You can just use sour cream. It’s even more delicious with spicy tomato sauces.

To cook sausages with vegetables on a grill pan, we need the products listed in the list.

Choose young and thin-skinned zucchini, with immature flesh. There is no need to peel it, just cut it into 1.5 centimeter rounds.

The cibul is cut into circles.

Pepper is cut into 4-6 pieces.

All vegetables are transferred to a deep bowl, poured with olive oil (not pine oil) and thoroughly mixed with your hand - so that the oil covers all the ingredients.

Grease on a well-heated grill pan.

We had to grease it in a bunch of times, because all the vegetables didn’t fit in one go. If it works out this way for you, then don’t mix the ingredients, then you can speed up the hour of mixing. It is acceptable to grease the zucchini first, then the peppers, etc.

Grease until the products are easily cooked and have characteristic lubricants. For our relish, crunch the guilty bits of vegetables.

The vegetables and sausages are ready, placed on a dish and served with whatever sauce you like.