Bavarian sausages are the most famous dish of German cuisine, which you can easily cook yourself at home. And how to correctly and quickly do it, we'll tell you now.
Recipe for Bavarian sausages
Ingredients:
- pulp of beef - 2 kg;
- pork pulp - 450 g;
- sugar - 1 tbsp. a spoon;
- sea salt, large - 1 tbsp. a spoon;
- mustard in seeds - 1 tbsp. a spoon;
- Acid ascorbic acid - pinch;
- Pork Chain - 1 m.
Preparation
Prepare first thing natural shell. For this, we rub the pork cake with salt, rinse it, put it in a cup, close it with a lid and leave it for 30 minutes. After that, the film is rinsed again in cold water. Flesh of pork and beef is processed, cut into small cubes and we remove meat into the freezer for 30 minutes. Further we twist everything separately through a meat grinder. Now we combine meat in a deep bowl, pour sugar, sea salt, throw mustard seeds and a little ascorbic acid. Thoroughly mix and fill with this mass of prepared chereva, letting out the air and folding about every 10 cm. Smooth the sausage in the smoker at a temperature of 85 degrees for about 2 hours, and then cool it, wrap the sausage in parchment and put it in the refrigerator. You can store this product for no more than 2 weeks.
Recipe for homemade Bavarian sausages
Ingredients:
- minced beef - 500 g;
- minced pork meat - 500 g;
- bulb - 2 pieces;
- nutmeg ground nut - pinch;
- garlic - 5 denticles;
- white bread - 150 g;
- fresh parsley - 1 bunch;
- egg - 1 piece;
- milk - 150 ml;
- spices ;
- beef curl - 100 g;
- smalets - 50 g.
Preparation
To prepare Bavarian sausages, white bread is soaked in milk. Bulb clean, little shred and