Fried sausages – a dish of Georgian cuisine. These are the home-made sausages made from meat or an offal which demand additional heat treatment. Once they were a daily dish of poor people, and over time became a delicacy. Now it is possible to buy semi-finished products of fried sausages in shops, but sausages of a home cooking are much more tasty.
It is required to you
- For fried sausages from an offal:
- 1 kg of beef giblets (liver
- heart
- lung);
- 20 g of pork guts;
- 1-3 pods sharp green or paprika;
- 4-8 garlic gloves;
- 1 average bunch of cilantro;
- 1/2 tsps ground coriander
- utskho-sunel;
- coriander;
- salt;
- ground black pepper;
- fat for frying.
- For fried sausages from pork:
- 260 g of fat pork;
- 25 g of onions;
- 10 g of wine vinegar;
- 5 g of dry pork guts;
- 10 g of pomegranate or 15 g of a barberry in grains;
- garlic;
- spices to taste;
- salt;
- black sprinkling pepper.
Instruction
1. Wash pork guts outside and from within with flowing cold water. It is recommended to use corn flour as a srub. Then put guts for an hour in soda solution that the specific smell disappeared. Put 3-4 tablespoons of soda on liter of water. After that once again carefully wash up guts and check whether there are no holes in them. If is, then it will be necessary to tie up fried sausages in this place.
2. Wash up meat or an offal. heartand lungsScald a liver, boiled water. Then crush with onions. Pay attention that meat and an offal for fried sausages should be cut small if to pass them via the meat grinder, the taste at sausages will be absolutely other.
3. If for preparation you took low-fat meat, then add the salted pork fat cut in small cubes. Then put pounded garlic, cilantro, cinnamon, a carnation, a black sprinkling pepper, a barberry and other spices. Salt, pepper and carefully knead forcemeat. If it turns out very dry, add a little water.
4. Fill forcemeat the prepared guts. For this purpose it is possible to use an ordinary watering can or a special nozzle on the meat grinder. Fill guts not really densely. They shouldn't burst during heat treatment. Length of one sausage equals 25-30 cm. Tie up the ends and connect to the help of a twine. Then cut ready fried sausages and connect among themselves the ends at each sausage that "horseshoe" turned out.
5. Boil water in a pan, salt and lower in it fried sausages literally for one-two minutes. Then traditionally sausages string on a stick and suspend in the dark cool place. After such primary heat treatment they can be stored up to two weeks.
6. Then fried sausages fry on a brazier (lattice, a skewer) or a frying pan. What way of preparation you will choose, surely after boiling (just before frying) pierce sausages a fork or a toothpick (8-10 times) that there was an excess liquid. And then fry from all directions on a brazier or in a frying pan with the kindled fat.