If you do not know the term "bathing", then do not think that under it lies a mysterious and rare work of culinary art. Kupaty - a simple natural sausages, sold in a shell of pig intestines. Such sausages are delicious both on their own and in the company with any vegetable and cereal side dishes, sauces and beer. More on how to fry the sweets in a pan, in the following recipes.
How correctly to fry the home in a frying pan?
Let's begin with the general moments of preparation, and then we will pass to concrete recipes. Kupaty best fry in a non-stick frying pan with a drop of oil, which will help the shell sausages quickly brown. Separating the sausages from each other, put them on a well-heated frying pan over medium heat and start roasting by turning over to the other side every couple of minutes. Preparation of a medium sized muffin takes from 12 to 14 minutes, but the time varies depending on the amount of meat in the sausage, the heat and the dishes on which you cook them.
Willingness is checked when cutting: inside the sausage there should not be pink unbaked pieces.
If you do not know how to fry the sweets in a frying pan, then the cooking scheme remains the same as described above, but on a real grill the sausages are prepared a little differently. Coals divide into actively smoldering and those that are practically burnt out. First sausages are browned on all sides on the hot side of the grill, and then move to the "cold" bake completely from the inside.
How delicious to fry the swimmers in a frying pan?
Kupaty - a traditional dish of English cuisine. Within its framework, natural sausages are often served with fried onions and gravy on the mashed potatoes . We decided to revive one of the simple classic English recipes further.
Ingredients:
- pork sausages - 4 pcs .;
- onion - 85 g;
- water 85 ml;
- flour - 10 g;
- chicken broth - 155 ml;
- Butter - 15 g.
Preparation
Before frying the swimsuits at home, a small amount of vegetable oil is heated in a frying pan. In hot oil spread sausages so that they do not touch each other. When the sausages are browned to the desired shade from all directions, pour water into the pan, cover everything with a lid and allow the meat inside to be steamed until ready. When all the moisture evaporates, the sausages are transferred to a plate, and onions are fried in their place. Pieces of onions are then sprinkled with flour, mixed and poured into the broth. When gravy thickens it is served to sausages.