Fried sausages are meat sausages from the chopped ingredients wrapped in a natural cover. Fragrant sausages from different types of meat on a grill, a frying pan, in an oven and still are cooked by a set of ways. There are several receptions which will allow to keep all juice in kupat and to give them an appetizing golden crust.
Preparation of kupat from chicken in house conditions will give a guarantee that this dish will consist only of the best products and will be prepared correctly.
Structure
- broiler fillet – 2 kg;
- lard – 150 g;
- bulb of the average size – 6 pieces;
- garlic – 2 heads or 8 Zubkov;
- salt – a teaspoon;
- mix of spices for meat – 2 tsps;
- greens fresh any – 2 bunches;
- cold water – 100 g.
Step-by-step recipe for sausages from chicken
- To fill in onions before cleaning with cold water, to allow to stand a little that further the peel easily departed, and onions didn't provoke a tear.
- Cut on large cubes of all 6 bulbs.
- Clean garlic and to cut largely.
- Carefully to wash out and blot fresh greens with a towel, to allow water to leave. To cut largely all bunch.
- Bird to rinse water and to cut on large pieces of any size. It will also be the main ingredient of a stuffing. It then should be crushed in the meat grinder.
- That fried sausages were juicy and zazharisty, it is necessary to chop small fat and to mix with chicken meat.
- It is necessary to pickle a stuffing to add it taste. In a bowl to put all ingredients and to season with spices with salt. There to pour in waters since fowl can be a little dry. It is good to mix everything a hand.
- Cover a bowl with food wrap and send to the cool place for a couple of hours.
- Install on the meat grinder a nozzle with a long nose for the sausage industry. Cut preparation from a gut on 60-70 cm, to carefully wash out it and put on a nozzle one end. Tie the free end in knot.
- Put gradually in the portions meat stuffing for fried sausages in the meat grinder. As soon as the first sausage is filled, to switch off the device and to twirl the second end. Further to overwind it in the middle on 4-5 stuffed sausages.
- In the same way to fill and tie all guts the prepared forcemeat.
These fried sausages from chicken it is possible to prepare or place in the freezer on storage at once.
Preparation secret
Quite often at home-made and store fried sausages when frying the cover bursts, and all the most tasty follows outside. Sausages turn into dry and rigid pieces of forcemeat.
To keep juiciness and to give a crisp appetizing crust, it is necessary to prevent fast heating of liquid a baking plate a cover and to take off pressure from steam which is formed from heat.
So that not to spoil a product sharp temperature differences, before roasting or roasting fried sausages should be boiled!
- Heat water in a pan, but not allow it to begin to boil, having kept temperature at about 80 wasps.
- Ship fried sausages for 10-15 minutes. Watch that didn't boil.
- Pull out a skimmer on a dish and at once to start frying.
After such processing, fried sausages can be frozen too further to fry.
How to fry
Heat a deep frying pan, pour in oil and lay out fried sausages. Fry on average fire to a pleasant crust.
Make fire on a grill. Wait for coals. Lay out fried sausages on the oiled lattice and fry fragrant sausages until ready, overturning with a side sideways.
In an oven it is even simpler to train them. Lay out fried sausages on the baking tray greased with fat and send to the oven warmed up to 180 wasps for 20-25 minutes.