The best recipes with smoked sausage Main courses

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Baked, grilled or pan-fried, this Polish smoked sausage (wieners, shpikaczki) is excellent in any form. Add it to your menu when planning what to make for lunch.

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Spicy hot dog with smoked sausage and onion marmalade

Trust me: this is no ordinary hot dog. Jeffrey places the sausage on a thick-crusted baguette, then tops the sandwich with beer-caramelized onions, mustard and pickled peppers. Recipe:
Spicy Hot Dog with Smoked Sausage and Onion Marmalade

Lowcountry boilie with shrimp and crabs

This classic dish is not complete without sausages. Cardea simmers the smoked sausage along with potatoes, crab legs, shrimp and corn—all generously seasoned with seafood spices. Recipe:
Lowcountry Shrimp and Crab Boilie

Delicious salad with canned beans

This delicious salad with raw smoked sausage differs not so much in its composition as in its interesting dressing. For the salad itself you need to take:

a can of canned red beans;
three hundred grams of tomatoes;
150 grams of sausage;
one hundred grams of onions;
a little parsley.

For a delicious sauce you need to prepare:

a teaspoon of sugar;
three tablespoons of liquid from a can of beans;
garlic clove;
a little salt and ground black pepper;
a tablespoon of vinegar and olive oil;
80 grams of sour cream.

You can also change the salad by replacing the red beans with white ones and the onions with red ones.

Indian style corn dogs with mango dipping sauce

Want to know what the secret is? We use pancake mix as the batter for these Indian style corn dogs. And instead of ordinary sausages, there are aromatic sausages, which make the dish even tastier. Recipe:
Indian-Style Corn Dogs with Mango Dipping Sauce

what can you cook from smoked sausage

We all know that the stew bought in the store today is not the same. But let’s not worry about this because preparing stew at home is very simple. In order to make homemade stew, you do not need special equipment, but only an ordinary saucepan and glass jars with a capacity of 0.5 or 0.7 liters.

Stew at home can be prepared from any meat; the process of preparing stewed pork or beef will take 8 - 10 hours. You can prepare homemade chicken stew in 4.5 - 5 hours. We will dwell on its preparation in detail.

To prepare chicken stew, 3 chicken legs were purchased, weighing 1.2 kg. and 1 chicken breast, weighing 0.7 kg. With this amount of product two 700 grams came out. cans of stew.

It is more convenient to use jars for homemade stew with screw-on lids. The pan must be high so that the jars fit completely in it.

So, first, wash the jars and sterilize them in the microwave. This is a very fast and effective way to sterilize jars. Pour a little water into each jar and microwave for 10 minutes at full power.

At this time, rinse the thawed chicken legs and brisket with running water and remove the skin. Trim off excess fat. We separate large bones. Cut into medium-sized pieces and place them in a pan:

Then we need to salt and season the prepared pieces with spices. It all depends on your taste, but I advise you not to get too carried away, you need to know the moderation in everything. Our homemade stew recipe used a universal mixture of spices for meat and salt.

Mix everything thoroughly to evenly distribute the salt and spices and put in the refrigerator for 30-40 minutes. But it is not critical; you can immediately proceed to the next stage without leaving it for 30-40 minutes if you are limited in time.

Pour out the remaining water from the jars after sterilization. And place 2 bay leaves and 10 peppercorns on the bottom of each tank. Naturally, the lids for the jars must be thoroughly rinsed with hot water.

We take the chicken meat out of the refrigerator and put it in jars. There is no need to tamp, just press lightly, that's enough. We fill the jars with meat approximately up to the shoulders.

Cover with shells, no need to twist too much. Rotate half of the rotor just to secure the covers. Place a towel on the bottom of the pan. And we put our jars of meat on it.

Pour water into a saucepan, up to the hangers of the cans, cover with a lid and put on maximum heat. After the water boils, reduce the heat to low and leave for 4.5 hours.

We check the jars periodically; if the water has boiled away too much, then top it up to the previous level. After 4.5 hours, we take out the jars, screw them all the way and leave the ready-made homemade stew to cool. Then we put it in the refrigerator. Stew prepared at home can be stored in the refrigerator for up to 6 months. And how delicious it is, there are simply no words. Bon appetit!!!

Due to numerous requests from visitors to our site, today we will consider hot smoking chicken in detail. All stages from salting the chicken to smoking at home will be photographed.

So, what do we need to smoke a chicken? Of course, the chicken itself is better to take a broiler chicken. For salting, let's take the already tested recipe for wet salting for smoking. We used it last time to smoke pork belly, it turned out very tasty. You need to take: 1 glass of salt, 3 liters 200 ml. water, bay leaf, black peppercorns, 3 cloves of garlic, spices for barbecue (you can take spices for cooking chicken, I just didn’t have any) 2 tablespoons.

Place spices, garlic, bay leaves, pepper, and salt into water and bring the brine to a boil. Boil for 2 - 3 minutes and turn off. Cool the brine to room temperature and drop the chicken into it. You need to trim off excess fat in the tail area. And of course, before salting, the chicken must be washed inside and out.

Our brine strength is the same as for salting pork layers, 100 g. salt per 1 liter of water. But the chicken in the brine should be in the refrigerator for 15 - 20 hours. This time is enough for the chicken to be fully salted. We were in brine for 20 hours.

Then remove the chicken from the brine and rinse with running water. We hang it for a couple of hours to drain excess moisture from the glass. Ideally, the chicken should be kept in a draft to dry it out. But we didn't have time for this. Wipe the chicken with a napkin.

The chicken was cut into two parts before smoking. This was done only to save space in the smokehouse. After this, we tie both parts with twine. We pour about 2 - 3 handfuls of alder sawdust into the smokehouse. We put a tray to drain the fat, hang the chicken, and close the smokehouse lid.

We put the smokehouse on maximum heat, after 10 minutes we reduce the heat to moderate. I have an electric stove. The maximum position was 4, the rest of the smoking took place at 3. Hot smoking chicken at home lasts 1.5 hours.

Then we take the smokehouse out into the fresh air and open it. The chicken acquired a characteristic brownish-golden color. In some places the meat has pulled away from the bone, this tells us that the product is ready. The home-smoked chicken tasted simply wonderful. Bon appetit!!!

A recipe for making homemade sausage was previously published on our website. It was cooked in the oven. But I always wanted to make my own homemade smoked sausage. The only thing that always stopped me was the difficulty of getting the intestines to stuff the sausage. But an alternative option was found. It turns out that just recently a package of “maggi for the second” spices for homemade sausages appeared in stores; these packages also contain the natural casing we need. This will allow us to make sausage without using intestines.

To prepare homemade smoked sausage, we purchased 2 packages of spices, 1 kilogram of minced meat (50 to 50 pork and beef), we also need twine for tying , since the sausages will be hung in the smokehouse.

Next, simply mix the spices from two bags with 1 kg. minced meat. Mix well to evenly distribute the spices; no need to add salt. Everything you need is already in the spice bag.

Next we need to stuff the sausage casing with minced meat. To do this, you need a meat grinder with a special attachment. But I didn’t have one. So I simply cut the neck off a 1.5 liter plastic bottle and used it as a funnel. The diameter of the neck is just right for the size of the sausage casing.

We tie the casing for homemade sausage on one side with twine. On the other side we insert a funnel from a plastic bottle. Press with your fingers and gradually stuff with minced meat. Don't forget to make holes with a needle to allow air to escape. As soon as the sausage is filled to the end with minced meat, the other end must be tied with twine or thick thread.

Next, the resulting sausages need to be tied; how to do the tying correctly can be seen in the video on our website. All that remains is to hang the sausages in the smokehouse for hot smoking and put it on the fire.

We will smoke on alder sawdust. Over moderate heat for 1.5 hours. During this time, homemade sausage will be completely ready and will acquire a golden brown color. Don't be alarmed if the sausage may break through in some places; it will not affect the taste in any way. The binding will prevent the sausages from falling apart.

We take the smoked homemade sausage out of the smokehouse and let it cool a little. It can be eaten with a side dish or like regular cold sausage, cut into slices and placed on bread. Bon appetit!!!

To prepare hot smoked mackerel, we need:

The mackerel itself, you can take 3-4 medium fish. Fresh frozen fish, purchased at the store. Salt and pepper. Special seasoning for fish (in a bag), or seasoning for grilling.

Defrost the fish. Remove the entrails and gills. Rinse thoroughly. Rub the outside and inside with salt and pepper and seasoning. Place the fish in a container and put it in the refrigerator for 5 hours.

Before smoking, place the fish on a paper towel and let it dry for 30 minutes.

To hot smoke mackerel, we need 2 handfuls of alder sawdust or (sawdust from fruit trees, apple, plum, etc.). If the sawdust is dry, you must first soak it in water.

Pour sawdust into the bottom of the smokehouse. We place the fish on the smokehouse grate so that they do not touch each other. Cover the smokehouse with a lid and put on fire. The fire should be medium. After 10 minutes, open the lid and release the smoke from the smokehouse (this will rid the fish of bitterness). Cover again and wait another 15 minutes. That's it, now the hot smoked mackerel is ready. You can remove the smokehouse from the heat and take out the hot smoked fish.

Bon appetit!

Baked potatoes stuffed with sausages and stewed cabbage

Looking for an interesting variation on meat and potatoes? Combine main dish and sides: Stuff potatoes with sausage, cheese and cabbage, then bake until cheese is melted. Recipe:
Baked potatoes stuffed with sausages and stewed cabbage Categories:

Main courses / Meat / Grill, barbecue / Simple recipes for grilling / Grilled meat / Baking / Savory pies / Savory pies and rolls / Appetizers / Meat appetizers / Soups / Meat soups / Recipe collections

Appetizing salad “Meat abundance”

This salad can be called truly masculine. For it you need to take the following ingredients:

one hundred grams of boiled beef;
one hundred grams of boiled sausage;
one hundred grams of raw smoked sausage;
the same amount of hard cheese;
one hundred grams of any ham;
one hundred grams of sour cream with a fat content of 15 percent;
50 grams of green olives;
two tomatoes;
any greens to taste.

All meat ingredients should be cut into strips of approximately the same size. It is better to choose fleshy tomatoes that have little juice. They also need to be cut into elongated bars. Olives are cut into rings. All ingredients are mixed, seasoned with salt and pepper, and sour cream is added. Sprinkle with chopped herbs.