How to properly fry sausage recommendations and recipes
Sometimes full meals of first and second courses get boring, you want to try something tasty, fatty and fried.
Everyone has different taste preferences. Some go to a sushi bar, others order pizza at home, and others go to restaurants serving national cuisines. But not everyone can afford such a luxury, and here comes a universal product that, perhaps, most people on the planet love - sausage.
Tasty, juicy sausage can be consumed without pre-processing. But only if we are talking about a classic “doctorate”. But the real delicacy is homemade sausage in a natural casing, which must be fried.
Additional Information
Absolutely uncomplicated, super-fast and easy to prepare, this dish, however, in the Soviet years could be found on the menu of many canteens. Exactly with peas on the side! I invite you to remember the past, especially since “Doctorskaya” from “Okraina” is made according to GOST and its taste will definitely remind you of that same sausage from childhood!
And even a great gourmet and lover of pies, a man in full bloom, dear Carlson, if you remember, agreed to treat himself to sausage... fried... Since there was no cake with whipped cream on hand! And with beer - it was a wonderful dinner - so they told me! Why am I missing in the kitchen?
How to fry homemade sausage
Homemade sausage is ground meat with spices, wrapped in a natural casing. It is made from various types of meat, but spices invariably give the product a special taste. Garlic, cloves, cinnamon, pepper and suneli hops are added to homemade sausage.
As a rule, homemade sausage is made for future use by storing the finished homemade semi-finished product in the freezer. When the need arises, the product is taken out and fried in various ways.
Frying in a pan
Sausage in a frying pan can be prepared in at least three different ways. Cooking time for each method is different. But regardless of the method chosen, the sausage must first be thawed in the refrigerator and then kept at room temperature for another 30 minutes.
If you need to fry the whole sausage, experienced chefs recommend boiling it first. This is done so that the product does not lose its shape during frying, and the natural shell does not burst. After 4 minutes of cooking over medium heat, the sausage can be transferred to a frying pan and fried for another 10 minutes, turning occasionally. However, it is important not to damage the casing when removing the product from the pan, otherwise the finished sausage will become stale.
Another option for frying in a pan involves pre-blanching. You need to put the sausage in a frying pan, pour in a little water and cook the product until the liquid has completely evaporated. When the water has completely evaporated, add oil and fry the sausage on both sides for 10 minutes.
Grilling
The advantage of this method is its speed. The sausage fries very quickly, and also spreads a delicious aroma around. To prepare sausage on the grill, you need to coat the product with vegetable oil on all sides and fry until golden brown. On average, the entire process will take no more than 15 minutes.
Professionals advise first placing the product in boiling water for 1 minute. This will preserve the juiciness of the product and its unique shape.
Roasting in the oven
Boil the sausage in salted water for two minutes, and then wrap the product in foil, forming a pouch. This “ball” is placed on a baking sheet or frying pan and sent to a preheated oven.
The sausage should be fried in foil for the first 10-15 minutes. Then you can open the oven and unfold the “bags”. Pour the culinary masterpiece with the fat that was released during cooking and put it back in the oven. Sausage prepared in this way is especially tender and tasty.
Grill
The traditional way of preparing kupat is to fry it on the grill rather than in a frying pan. Before baking, it is recommended to immerse the product in boiling water for thirty seconds, and then grease it with fat or oil and secure it to the grill. You should fry juicy sausages on smoldering coals for about half an hour, changing the sides of contact between the coals and the grate so that the crust on the shell can form evenly and the product is completely cooked.
For cooking outdoors, homemade pork kupats are perfect; they are quite easy to prepare if you have all the necessary ingredients. It is better to eat them with fresh herbs, canned vegetables or fresh bread, smeared with mustard. This option is especially suitable for those who live on a farm and raise livestock.
You can also deliciously fry tender sausages on a grill pan. To begin with, meat products are cooked in boiling water for a couple of minutes, then they are taken out and dipped in paper towels. Then each “sausage” is greased with oil and placed on a hot frying pan. Bake the product for about four minutes on all sides, obtaining golden brown stripes.
Homemade Fried Sausage Recipe
You can find a huge number of recipes for fried sausage, but for beginners, the simplest option for preparing a delicious delicacy is suitable. To do this you will need:
- Pork neck, 2-3 kg.
- Pork ham, 2 kg.
- 500 g lard.
- 5-6 heads of onions.
- Head of garlic.
- Salt, pepper, spices.
- Intestines (wombs).
In fact, it is not necessary to use spices; they are added according to the desire and taste of consumers. Onions, garlic and ground black pepper are enough.
Guts are difficult to obtain on the market, and if they are found, the process of preparing them takes a very long time. They need to be cleaned of mucus, rubbed with salt and washed several times, and all this must be done so as not to damage the integrity. Therefore, many housewives simply order prepared casings from the online store.
Preparation
Experienced chefs say: properly prepared sausage mince is half the success. Therefore, minced meat needs to be given special attention and all recommendations and subtleties must be followed.
Almost all housewives cut meat into pieces and put it in a meat grinder. However, professionals categorically do not recommend doing this: the minced meat will turn out dry, and the finished product will be too hard.
It is best to grind only 20% of the meat and finely chop the rest. Of course, cutting several kilograms of meat is problematic, but there are special attachments for meat grinders with a larger grid. If there is none, the pieces will have to be cut by hand.
The main life hack that will allow you to get a tasty, juicy product is cutting lard. This ingredient should never be ground in a meat grinder, otherwise the juice will leak out of the sausage when frying.
You need to mix the chopped meat and lard, add chopped onions, your favorite spices, salt, and squeeze out the garlic. Knead the minced meat for 15-20 minutes, and then put it in a cool place for several hours. During this time, all components bond with each other, as a result, the minced meat does not crumble and holds its shape well.
The final stage is stuffing. It is better to do this using a special attachment for a meat grinder. The intestines are pulled onto plastic, and the minced meat is gradually fed from the meat grinder. You need to stuff it tightly, after tying a knot at the tip of the intestine. During stuffing, you need to make sure that there are no air bubbles, otherwise the sausage will burst during frying.
When the semi-finished product has dried, it is necessary to make several shallow punctures to remove the remaining air. After this, the sausage needs to be placed in hot water for a few minutes. Such manipulations will help preserve the natural shell. When the product has cooled, you can put it in the freezer or start cooking.
First way
Ingredients for making fried sausage:
- pork meat (pulp from the shoulder, back, neck) - 1 kg.
- salt – 30 gr.
- ground black pepper – 15 gr.
- ground bay leaf - 8 gr.
- garlic (large) – 2-3 cloves.
- boiled water, slightly warm - approximately 80 grams.
- pork intestines (cleaned) - 1 m.
First you need to take cold water, dilute it in half with vinegar, and soak the intestines in it. With this treatment, the intestines will become much softer, they will be easier to process, and the unpleasant odor will be killed.
Rinse the meat well in cold water and let drain. Cut the meat into cubes with a diameter of 0.5 centimeters. Place it in a prepared bowl, add salt, pepper, and ground bay leaf.
Add chopped garlic to the meat. Pour in water, but not all at once, but little by little, over a couple of steps. It will add juiciness to the meat. At the same time, we constantly do not stop stirring the product. Set the meat aside, let it sit, and in the meantime start grinding.
It is necessary to connect attachments to the meat grinder that are used specifically for intestines. This is the easiest way to fill them. The skin of the intestines must be put on the nozzle.
Turn on the meat grinder and the minced meat will begin to fill the intestinal skin. You need to pull up the intestine and distribute the minced meat over it to evenly fill it along its entire length. To prevent the skin from bursting when frying in the oven, you need to pierce the sausage with a needle at a distance of about 5-7 centimeters.
The length of the sausage rings is up to your discretion. You can make it long, or you can divide it into two halves or into smaller rings. To prevent it from bursting during frying, you should not compact it too much. We do not fill the sausage to the very end, but leave a small part of the intestine on both sides so that we can tie the edges with them, or we tie the ends with a thick thread. Place the sausage prepared in this way in the refrigerator for 4 or 5 hours.
Place the product in a mold and place in a preheated oven. Fry homemade sausage at 180 degrees until golden brown. Sausages are fried for 30 or 40 minutes, 15-20 minutes on each side. But the frying time may vary depending on the properties. The main thing is not to overcook it, otherwise it will turn out dry. You can cook salami sausages or homemade sausage in a steam bath in the oven.
Advice. It is not necessary to take a whole piece of meat to fry sausage. You can use meat trimmings that are left over from preparing other meat dishes, such as kebabs. But it is not recommended to take meat from the head, since there it is tough and streaky.
Features of cooking kupats in a frying pan and in the oven or how to fry kupats
Meat lovers can hardly complain about monotony. There is a great variety of dishes, from which everyone can choose what they find most delicious. Spiced meat sausages – kupaty – deserve special attention. They can be boiled, baked, grilled or pan-fried. The last option is the most popular. Having such a preparation in the refrigerator, you can literally turn it in half an hour into a real delicacy that no one will remain indifferent to.
Do I need to defrost kupats and how to prepare them for frying?
Frozen kupaty last longer, and therefore it is in this form that this product can be found most often. They must be defrosted before cooking.
- If you want to preserve the juiciness and structure of the meat, then transfer the kupaty from the freezer compartment of the refrigerator to its main compartment. This way the defrosting process will go as smoothly as possible, thanks to which all the taste properties of the product will remain unchanged.
- A faster way is to defrost the kupats at room temperature. This usually takes several hours. This option is optimal.
- Express defrosting involves immersing baths in warm water. This way they can be cooked quite quickly, but often in this case the product loses its taste.
Special attention should be paid to the fact that you should not cook a frozen product without first defrosting it, just as you should not use a microwave. The fact is that the natural shell most often does not withstand sudden temperature changes and bursts.
What are kupaty
Before you start cooking, you need to understand what kupats are and why they are so popular. These are small sausages stuffed with minced meat richly flavored with spices. Georgia is considered the birthplace of the meat product, however, the sausages are so tasty and nutritious that they have won many fans and connoisseurs far beyond the borders of their homeland.
Georgians prepare kupaty in a specific way: they are placed on coals and periodically sprinkled with fresh pomegranate juice. Alas, it is not always possible to implement this method of frying. In addition, getting freshly squeezed, undiluted pomegranate juice can be problematic. But this did not stop lovers of meat culinary masterpieces, who came up with many options for frying kupats in a frying pan, on the grill or baking them in the oven.
Easter dish (fried sausage) - Cooking secrets:
No frost and warm water.
If the sausage was prepared in advance by the housewife herself, or was purchased in advance and left in reserve in the refrigerator, it must be defrosted properly. Do not try to defrost it in cold or, especially, hot water. The expanded fibers of the meat will contract and push out all the juices, so the sausage will be tough and dry. Even preliminary boiling before frying will not save it. The sausage must defrost completely and always naturally without external heat.
Frying pan and heat.
To everyone’s surprise, I will say that the most delicious fried homemade sausage is obtained if you put it in a cold frying pan. Don't be surprised, but this is true. If the pan is hot along with the oil and the heat is at maximum, the casing often bursts and the sausage falls apart. If you are lucky and it does not burst (apparently the filling with minced meat is too weak), then under the influence of instant high temperature the juice will flow out through the smallest holes. Again, the sausage will be dry inside. Therefore, pour a few tablespoons of vegetable oil into a cold frying pan and add sausage for frying.
Liquid.
As soon as the frying pan heats up, the first white sausage will begin not to fry, but to lightly simmer. This is because excess juice gradually flows out and evaporates. When there is no excess juice left in the sausage, it will begin to fry. It's time to turn it over to the other side. There is no need to add additional liquid.
Crispy crust.
The most delicious fried homemade sausage is juicy on the inside with a crispy crust on the outside. This can only be achieved if you do not cover the pan with a lid during frying, and after the excess liquid has evaporated, periodically after 3 minutes turn the sausage from one side to the other. Thus, the crust is uniform, golden and crispy.
Good day, my dear friends. Have you ever eaten kupaty? Until recently, I didn't know what it was. From minced meat or meatloaf in the oven. Now my men’s diet has been replenished with a new delicious dish. And that makes them very happy
