Sausages for frying

Sausages for frying are indispensable in the moment of unexpected arrival of guests or when you just want something delicious, and cook laziness. Fast, tasty, not burdensome.

Sausages for frying in the oven

Lubricate the baking dish and put sausages into it. Preheat the oven to 200 degrees and set the sausages to bake for 20 minutes. When the sausages start to separate out the juice in the baking process, they need to water the sausages to form a crusty crust.

Sausages for frying in a multivark

Activate the "Baking" mode and set the timer for 20 minutes. We put the sausages into the bowl of the multivark and cook under the lid. When the timer is triggered, we remove the sausages, they turn out juicy, but the top remains rather pale. To fix this, you can bake the sausages in the same mode for 5-10 minutes, turning the sausages with the other side and not closing the lid.

Sausages for frying on the grill

To fry the sausages you need a fairly low temperature. It's better to wait until the coals burn out. Grate, on which we will fry sausages, grease with grease. Kupaty before frying for a few seconds put in boiling water, so they do not burst, then dry it with a paper napkin. We put sausages for frying so that it was convenient to fry them: if they are not cut individually, but collected one after another, do not cut them, because the fat from them will flow out and they will be dry. To ensure that the skin of the baths does not burst from the heat, we puncture them with a toothpick in several places. The grill during the frying is turned regularly, for uniform frying. While sausages are fried on the grill they can be smeared with sauce to form a tasty crusty crust. The frying time is 15-30 minutes, depending on the size of the sausages.

Sausages for frying yourself

If you do not like store delicacies and prefer to eat what you have prepared yourself, this recipe for sausages for frying will suit you.

Ingredients:

• pork fatty - 1 kg;
• onion - 3 pieces;
• lemon juice - 1 tbsp. a spoon;
• garlic - ½ heads;
• pepper black ground, cinnamon, cloves, hops-suneli, salt - to taste;
• pork intestines.

Preparation

Sausages for sausages is best bought on the market, having previously asked the butcher to thoroughly clean them. Independently, without having the appropriate skill to do this is quite difficult. The guts are turned out and well washed several times, then soak in warm water with vinegar for at least 3 hours. Meat and fat finely cut with a knife (you can use a meat grinder with a large grate), chop the onions and garlic in a meat grinder, mix with meat, add spices, salt. Add the lemon juice, mix well. The gut is tied on one side, stuffed with minced meat (for this use either a special nozzle on the meat grinder, or a plastic bottle cut off from one side, put the gut on the neck), tie the knots after another sausage. Sausages are fried until a nice crusty crust appears.

Lovers of fried sausages will also have to taste roast pork and beef , which is not difficult to cook at all.