What you need to know about liquid smoke

Before we start cooking up some delicious treats, let's take a closer look at liquid smoke. It was invented in order to cook smoked products without processing them.. This flavoring is an aqueous extract of the products of incomplete combustion of wood, which allows you to prepare a dish with such taste as if it had been smoked in a smokehouse without wasting extra time and effort.

As a rule, the concentrate is diluted with water according to the proportion indicated on the label. In brine with this flavoring you can fish, poultry, then fry it in a frying pan or bake it in the oven or convection oven. The taste of such dishes is not much different from those smoked with smoke from a fire. Interestingly, such liquids have been used for several years in the production of various smoked products, since this significantly reduces the time of heat treatment of products. When buying ready-made store-bought smoked meats, you will most likely have a hard time determining how they were prepared: in a smokehouse in a few days or using liquid smoke in a few minutes.

Meat masterpieces with liquid smoke

Chicken wings

They can be cooked in a convection oven or oven. Whichever option you choose, the marinating steps will be the same. First you need to wash them thoroughly by soaking them for 15 minutes in cold water. After this you can marinate.

For the marinade you will need:

• Mayonnaise (3 tbsp);
• salt;
• ground black pepper;
• half a lemon;
• 1 tbsp. l. vegetable oil;
• 1 tsp. liquid smoke.

If you want to make the dish more piquant, you can add your favorite seasonings, spices or herbs. Place all the ingredients along with the wings in a convenient container, stir, and marinate (ideally, let it sit for a day or at least a few hours). Preparing wings is easy: place them on a baking sheet and place in a preheated oven (200 degrees), bake for half an hour. Ready wings with liquid smoke can be served cold or hot - they are delicious in any form. There are many other recipes for liquid smoke wings. Experiment and share your unusual recipes, the main thing to remember is that you cannot get carried away with such food. Liquid smoke is by no means a healthy product and only serves to give products a smoked smell. It can be used for holiday dishes, when you want to surprise guests, or on rare occasions, to treat yourself to something delicious. In some countries, liquid smoke has long been banned, but as long as it is allowed in our country, we will sometimes take it from the kitchen shelf and prepare the next masterpieces.

Appetizing chicken

Chicken with liquid smoke is a delicious masterpiece that is also extremely easy to prepare. You will need a well-fed one, which must be carefully prepared, gutted and only then cooked.

It must be cut along the ridge to make it convenient to process the internal parts, rinse well and marinate, namely: rub with salt, pepper, spices, garlic and leave alone for half an hour. To make the chicken truly delicious, rub it with the following sauce before putting it in the oven:

• 50 g mayonnaise;
• 30 g liquid smoke;
• 4 cloves crushed garlic.

The chicken is cooked in a baking sleeve for 1–1.5 hours in the oven, preheated to 200–250 degrees, while it must be poured with the released juice. How do you know when the chicken is ready? To do this, you need to make an incision on the leg: if the secretion is pinkish in color, continue baking until the juice runs clear. This elementary recipe will be useful for all occasions, and depending on the spices, it will always be unique and tasty.

For those who love smoked lard

Very using liquid smoke. First you need to prepare the brine: take 6 tbsp per liter of water. l. liquid smoke and salt, stir everything well. To give the dish a pronounced taste, add your favorite spices, usually peppercorns, bay leaves, onion peels. By the way, it is the husk that gives the finished lard its characteristic smoked color and notes of spicy aroma.

When the brine is ready, put half a kilogram of lard into the pan, bring it to a boil, and cook over low heat for just under an hour. After cooking, the lard must be dried, grated with red pepper, crushed garlic, and cooled. Store in the refrigerator or freezer.

Smoked rabbit

You can smoke not only chicken, pork and lard using liquid smoke, but also rabbit, geese, ducks and other carcasses. It is not difficult.

The rabbit must be thoroughly soaked in water, cut into medium parts, placed in an enamel pan, and filled with warm water so that it barely covers the meat. After boiling, remove the foam, add salt, add carrots, onions, parsley, cilantro, pepper, bay leaf, and liquid smoke (5 tablespoons per kilogram of meat). Cook for 50 minutes. The finished rabbit can be sprinkled with a mixture of garlic and white wine.

The fish is to die for

A universal cooking method for many types of fish

Favorite dish of millions. This is a first-class snack for beer, and it also makes delicious sandwiches. However, not everyone has the opportunity to buy such fish in a store or smoke it in a home smokehouse. But this is not a reason to deny yourself pleasure - the option of smoking fish with liquid smoke - the most popular artificial flavoring we are talking about today - comes to the rescue.

You will need the following ingredients:

• Fish (you can take your favorite variety);
• salt;
• “liquid smoke” additive;
• 1 potato;
• 2 deep containers.

Cooking instructions

1. First you need to wash, clean and gut the fish. It is better to cut a large one along the vertebral ridge into two parts. To ensure that it is well salted, make deep cuts from the inside. Small fish, such as roach, perch, crucian carp, don’t even need to be gutted, just rinse thoroughly. Using liquid smoke, you can smoke as many fish as you like, the main thing is to choose the right size for the salting container;
2. Next, you can start preparing the brine solution, and there is a trick here. Place a medium-sized peeled potato into a saucepan, add water and begin gradually adding salt, stirring constantly. Floating potatoes are a sign that the solution is ready for pickling. Place the fish tightly in the prepared container, fill it with solution and place it in a cool place (cellar or refrigerator) under pressure;
3. The fish should be thoroughly salted, then washed and dried for two to three hours in a draft. Now you can start smoking directly: pour diluted liquid smoke into a container so that all the fish is immersed and can be mixed. Place large fish in the flavoring for three minutes; for small fish, 60 seconds is enough. If you smoke fish that has been disassembled into two parts, dip it in the solution for 10–15 seconds, then hang it by the tail in a cool place for a day;
4. If there is a lot of fish, but there is no large container or little liquid smoke in the house, sprinkle it on the suspended fish using a sprayer - it will turn out no less tasty.

In order to make smoked herring without extra effort, you will need:

• 1 kg frozen herring;
• 50 ml liquid smoke;
• 100 g salt;
• 1 tsp. ground black pepper.

Cooking instructions:

1. Gut the thawed herring, rinse it several times in cold water;
2. Rub the fish on all sides with a mixture of salt and pepper and liquid smoke. Place in an enamel bowl, put pressure on top, marinate for 48 hours;
3. Remove the fish from the refrigerator, rinse generously with water, dry with paper towels, and dry for five hours at room temperature - the herring skin should have a characteristic shine.

The deliciousness of cold smoking

To prepare the next one you need the following ingredients:

• 1 kg of small fish;
• three-liter jar;
• salt;
• ground white and red pepper;
• dried dill;
• 5 tbsp. l. liquid smoke.

Cooking is easy. First you need to prepare the jar: scald it with boiling water and dry it. Then mix white and red peppers, dried dill, pour this mixture into the bottom of a jar, 1 cm thick, put the fish on top in one layer, pour liquid smoke over it. Next, add another layer of seasonings, put in the fish, pour liquid smoke over it - this is how you need to fill the jar. After three days, the fish will be ready, however, to get a truly tasty snack, the jar needs to be turned over every 12 hours. After three days, the fish must be removed from the jar and dried: first with paper towels, then at room temperature for 24 hours.

Video about the pros and cons of liquid smoke

How to make liquid smoke at home

As mentioned above, liquid smoke is prohibited in many countries, so in Russia it is becoming less and less common every year. However, you shouldn’t be upset, because you can prepare liquid smoke yourself. We warn you that it is unlikely to be possible to create a 100% factory-made additive due to the complexity of its manufacture (in production, smoke, as a combustion product, is treated with a special aqueous solution, thereby removing harmful impurities), but anyone can make an analogue.

Recipe 1

Made from natural cigarette smoke. For this method we need a cigarette, a smoking person and a frozen glass. You need to smoke a cigarette and release the thick smoke into a frozen glass. Harmful resins and impurities will remain on the walls of the frozen glass, and the smoke will be quite thick. It can be immediately poured onto the products that need to be smoked, or into a prepared container.

Recipe 2

The second option is fundamentally different from the first, but it allows you to achieve the taste of factory-made liquid smoke. It is a mixture of mayonnaise, curry seasoning, garlic and soy sauce. By soaking fish or meat in this marinade, you will do without flavoring. In addition, this is a great idea for those who lead a healthy lifestyle.

Recipe 3

This method tastes closest to the original additive. To prepare it you will need rice, a mixture of green and black tea, and a little sugar. Everything needs to be wrapped in two layers of foil and when stewing or frying, simply place it under meat or fish. This creates a thick smoke, which perfectly smokes the meat and gives the dish a completely new taste.

Bon appetit

As you can see, liquid smoke is a panacea for lazy cooks and those who do not have a smokehouse. It is worth noting that if you really love smoked meats, but often buy them in a store with the hope that they were smoked in a large factory smokehouse, we hasten to disappoint you - 50% of the smoked meats that come to us from store shelves were prepared using liquid smoke. So why not try to create your own smoked masterpiece, while also saving money?! If you have already prepared something using this flavoring, we are waiting for your comments and wish you bon appetit!

Making fires and having picnics in the middle of a metropolis is not an easy task, since it is prohibited to do this in parks, and in other places it is simply impossible, there is asphalt and concrete all around. Therefore, city dwellers have to be resourceful in order to make the kebabs fragrant, as if they had just been thoroughly fried over a fire, and add special smoking substances and flavorings, or, more simply, liquid smoke. Let's look at what you can do with liquid smoke at home.

What does liquid smoke consist of?

Liquid smoke is used not only to make the kebab fragrant, but also for smoking fish and meat products. Often, having bought cold or hot smoked mackerel in a store, you can see an inscription on the packaging that the product is prepared without or with artificial flavors and additives. This means that the fish was smoked with or without liquid smoke, as required by the recipe.

Liquid smoke allows you to achieve high consumer results. Due to its price and the excellent taste it imparts to products, this natural flavoring is increasingly used on an industrial scale.

A dietary supplement called liquid smoke obtained by burning wood, after which the resulting product is subjected to filtration. Thorough cleansing is necessary to prevent contamination of food with health hazards. carcinogens.

Recently, in the preparation of this seasoning, carbonyl chemicals and dyes are increasingly used. They do this to prevent the same harmful carcinogens and resins that are formed during natural combustion from entering the human body.

Available in the form of a dry powder, an aqueous solution (sprays and aerosols), alcohol-based or oil-based.

Components included in liquid smoke:

• water from 15 - 90%;
• phenols from 0.2 to 3%;
• acids from 3 to 10%;
• carbonyl compounds from 2.5 to 5%.

The harm of liquid smoke

Disputes about the benefits and harms of using liquid smoke to improve the taste of food have been going on between nutritionists and doctors for quite some time. The scales tip towards opponents of this method of preparing delicacies, since the studies that have been carried out have revealed that the substances included in its composition can cause acute allergic reactions.

Now, this issue has reached the borders of Europe. The Food Safety Agency has taken control of this production and conducts regular studies on the dangers of liquid smoke for living organisms.

With all this, many experts are inclined to believe that liquid smoke is less harmful than leaving food in a smokehouse for a long time.

Since there is not enough information about the dangers or benefits of this flavor, should be used with caution.

How to identify a product prepared using liquid smoke

Doctors recommend reducing the amount of foods in your diet that were prepared using liquid smoke. But it is often difficult to distinguish such fish and meat delicacies from those prepared according to traditional recipes. Here's what you need to pay attention to:

• Uneven color of meat or fish.
• Very bright color, orange or golden.
• Unnatural fade of the product.

Most often, small fish are treated with liquid smoke: capelin, mackerel; chicken and minced meat.

How to replace liquid smoke at home?

If you nevertheless decide to cook your favorite dishes, but do not have the energy and time to smoke the product for real, there are many recipes, which will help replace liquid smoke, but the result will be no worse than using it.

1. Curry. To prepare, you will need a pack of mayonnaise, curry seasoning, soy sauce and garlic. All this is mixed and whipped until a mass similar to sour cream is obtained with 15% fat content. The result will be a spicy and sour marinade, similar in taste to liquid smoke. Meat or fish must be kept in this marinade for 3 hours, after which the product will become soft and juicy in taste.
2. Tea and rice . Prepare rice, sugar, green and black tea in equal quantities. All this is mixed and wrapped in foil. Holes are pierced on the top of this package. When you fry meat or fish, place this structure down. Under the influence of temperature, the cooked mass will begin to ooze and evaporate aromatic odors, which will permeate your dish.
3. Liquid smoke from a regular cigarette. What do you need? A pack of cigarettes, a glass and a refrigerator are at hand. Place the clean glass in the freezer to cool. Then any smoking person exhales cigarette smoke into the cooled glass. Harmful compounds settle on the walls of the chilled glass, and the remaining clean smoke is hidden in any airtight container. This method of producing liquid smoke is closest in composition to the one you can buy in a store, but it will also contain harmful resins, although in smaller quantities.

And yet, it is better to spend time and effort to get a high-quality and safe product. And if you bought it in a store, then it is better to buy it from trusted manufacturers.

How to use store-bought liquid smoke?

What can you do with liquid smoke in its classic version? It's easy to use and any adult can do it. To begin with, it would be a good idea to read the instructions on the bottle of seasoning.

To prepare one whole smoked chicken you will need:

• Salt;
• Liquid smoke;
• Mayonnaise;
• Garlic.

Let's start cooking:

1. The chicken carcass must be washed with warm water and the remaining feathers that sometimes remain after processing must be removed.
2. After mixing everything you have prepared: salt, liquid smoke, mayonnaise and garlic, which must be passed through a garlic press, you need to rub the chicken well with the resulting sauce.
3. Keep the carcass in this solution for about 3 hours, no more, otherwise the meat will become very soft and acquire a strong flavor of seasonings.

In order to smoke fish At home, using liquid smoke, you will need to take either a whole carcass without a head, or its individual pieces without bones. For one kilogram of fish you will need 40 - 50 grams. liquid smoke:

1. Mix salt, pepper, liquid smoke and soak the fish in this brine.
2. Put her under pressure. In this form, it should be smoked for about 3 - 4 days, this will depend on the size of the carcass.
3. When the fish has been salted, it must be removed from the brine and dried; this is best done by hanging it for 11 - 12 hours.

In this article, we looked in detail at what can be done with liquid smoke to make delicious smoked chicken, fish or other delicacies.

Video recipe: cooking from liquid smoke

In this article, chef Kirill Pozdnyakov will tell and show what can be prepared from liquid smoke at home, how to make delicious smoked mackerel without extra effort:

What is “liquid smoke” and how to prepare it yourself - this will be discussed in our article today.

The cooled walls of the glass condense all harmful heavy volatile organic compounds onto themselves, purifying the bulk of the smoke. Purified smoke either poured into some container, or simply applied to the desired product.

The main thing in preparing liquid smoke is safety. In addition, although the first two methods are quite simple, the latter is harmful to health and can cause cancer. So it’s not all that simple, and you have to pay for the pleasure of eating smoked meats.

The resulting liquid smoke is, on the one hand, a cheap substitute for real smoking, which takes little time to prepare. The carcinogens and resins present in it are relatively safe for humans due to their low concentration.

On the other hand, it is criminal to discount the negligence with which manufacturers approach the creation and sale of liquid smoke. The imperfection of the law that regulates the content of carcinogens in this flavor has led to the widespread spread of counterfeits and harmful products.

So, you need to be extremely careful when purchasing or preparing liquid smoke in any form, otherwise the consequences will not be long in coming.

How to smoke lard (using liquid smoke)

Liquid smoke is an opportunity to prepare a real smoked dish at home without the use of special smokehouses, lighting fires and other tricks. Tempting, isn't it? But how safe is it?

Harmful or not?

It is widely believed that liquid smoke is some kind of strange chemistry. And therefore it is terribly harmful.

But actually it is not. And naturally smoked products are much more dangerous to health.

The product is a condensate of real smoke produced by burning different types of wood. There are no additional chemical compounds in its composition. On the contrary, it is devoid of many of the harmful components found in natural fire smoke.

Why is this so?

When wood is burned, the compounds polycyclic aromatic hydrocarbons (PAHs) are formed. They are the main threat to human health, as they are strong carcinogenic compounds.

Once ingested, these substances have been shown to significantly increase the activity of the p53 protein. This protein is also known as the “cellular conscience gene.” It prevents cells from degenerating into malignant ones. Its activity increases significantly when the body has received an excess of carcinogens and is now forced to defend itself against them.

So, in ordinary smoke that is produced by burning wood, there are many of these harmful compounds.

At the moment of natural smoking, they all penetrate into the smoked product. And they penetrate very successfully, since they are fat-soluble compounds. Therefore, the fattier the smoked piece of meat, poultry or fish, the more carcinogens it eventually accumulates.

With liquid smoke things are a little different. This product is obtained by condensing smoke with water. And polycyclic aromatic hydrocarbons are extremely poorly soluble in water. Therefore, the final product contains negligible amounts of them.

The officially permitted daily dose of PAHs is 47 nanograms. This amount is present in several bottles of the product. Since daily consumption of such a gigantic amount of flavoring is impossible, the answer to the question “is liquid smoke harmful or not?” - no, it’s not harmful.

How can it be used?

There is no one precisely verified instruction for the use of liquid smoke. There are a lot of recipes.

However, there are several main use cases.

Preliminary liquid salting of meat

This method is used when preparing beef, pork, and turkey. The meat is soaked in a brine containing liquid smoke. This makes it not only fragrant, but also softer.

For 1 liter of water take 3-4 tablespoons of salt, 1-2 tablespoons of liquid smoke, a little sugar (optional), any spices to taste.

Pour brine over the meat and soak for several hours. Then it is prepared in the usual way, for example, baked.
This method is also good for preparing homemade boiled smoked lard.

Marinades for meat and fish

This is one of the most common methods of cooking meat of any kind and fish in one piece.
Prepare a marinade from liquid smoke, lemon juice, and spices. Onions are often added. Generously coat pieces of meat or fish with marinade. Place in the refrigerator for 2-3 hours. Next, cook in the oven or any other method.

Cooking cold smoked fish at home

Additions to sauces

Liquid smoke makes it possible to enhance the flavor of many sauces. Its most common use is for barbecue sauce. It goes well with cheese sauces and bechamel.

Add 1 teaspoon to each bowl.

Here are some more options on how to use liquid smoke:

• You can drizzle side dishes, such as rice, instead of soy sauce;
• use in small quantities when stewing and frying vegetables;
• add to minced meat (no more than 1 tablespoon).

What is liquid smoke, is it harmful or not: conclusions

This is condensation from ordinary wood smoke. In terms of its impact on health, it is less harmful than conventional smoking, since the process of condensing smoke with water removes most of the carcinogens from its composition.

However, a certain amount of harmful compounds still remains in this product. Therefore, people who want to eat completely healthy should not include it in their diet. However, it should be understood that any smoking is harmful to the body. And smoking over real sawdust is even more harmful than liquid smoke.

So, if you really want to cook something smoked at home, use it - don't be afraid.

Pork (loin) in brine with onion skins
At the bottom of the pan we put 2-3 handfuls of onion peels, then a piece of pork (you can just lard), fill it with water to cover it, put salt (8 tablespoons per 1 liter of water), spices to taste, 4-5 tablespoons. spoons of “Liquid smoke” and cook for 40-50 minutes. Take it out and dry it. You can grate with garlic and red pepper. The pig acquires a beautiful golden hue and an aromatic smoked smell. Very tasty, keeps well.

Roast pork (you can use beef, lamb, poultry) in pots
Cut the meat into pieces and marinate by adding salt, spices, vinegar (or wine), 2-3 tbsp. spoons of “Liquid smoke”. Let soak for 30-40 minutes. Next, place meat and potatoes in layers in each pot (you can have cabbage, beans, frozen vegetables, onions, add 3-4 liters of broth or water. Cook for 40-50 minutes at a temperature of 2500.

Buzhenina
Pork (1 kg) is stuffed with carrots and garlic, salted, peppered, poured with 4 tbsp. l. "Liquid smoke" To ensure even soaking, the meat is massaged for 3 minutes, then wrapped in foil and baked in the oven until cooked.

Buzhenina-2
Pork (1 kg) is stuffed with garlic and rubbed with a curing mixture. Curing mixture for 1 kg of pork: salt-20g, red pepper-1g, chopped garlic-3g. Fill with brine (for 1 liter of brine: 1 liter of water, 2 tablespoons of table salt and 6 tablespoons of liquid smoke). The meat is kept in a cold place for 12 hours, allowed to drain, wrapped in foil, and the prepared ham is placed with the fatty part facing up. Next, the boiled pork is baked in the oven at 150°C until cooked (about 3 hours). It is advisable to serve chilled.

Smoked pork
Pork (loin) 1 kg, flour for breading 45 grams, fat 60 grams, ground black pepper 0.3 grams, Dutch cheese 150 grams, "Liquid smoke" 3 tbsp. l. The pork loin is beaten, salted, peppered, poured with "Liquid Smoke", left for 2 hours, breaded in onions and fried in fat on both sides, sprinkled with grated cheese and brought to readiness in the oven.

Pork roll
Rub pork belly (fat with meat streaks) with salt, pepper, garlic, roll into a roll, tie tightly with twine and cook for 30 minutes (the liquid should cover the roll) in water with the addition of “Liquid Smoke” (4 tbsp per 1 kg) . Then fry in the oven until golden brown.

Pork pastrami
Pork pastrami is prepared from neck meat. Cut the prepared meat into rectangular layers 2-3 cm thick along the line of muscle separation and make diagonal cuts for better salting and retention of spices; rub with curing mixture (for 1 kg of pork – 100 ml of water, 18-20 grams of salt, 30-40 grams of “Liquid smoke”, 5-8 grams of sugar, 0.5 grams of sodium nitrite, ground black pepper, fresh garlic) and leave for 24 hours to ripen. Next, place the salted semi-finished products on a baking sheet and bake in an oven at 150° (or in foil) until cooked. Cool the pastrami and pack in cellophane or parchment.

Baked pork (you can use beef or poultry) in foil
The meat is stuffed with garlic and carrots. Salt and pepper. Making the sauce - 2 tbsp. spoons of mayonnaise, 2 tbsp. spoons of sunflower oil, 2 tbsp. spoons of “Liquid smoke” - whisk. Pour the sauce over the meat, massage and wrap in foil. Bake for 1 hour in the oven at t0 250-3000. About 15-20 minutes before it’s ready, carefully open the foil, pour the resulting juice over the meat (remove excess), and sprinkle with grated cheese. In the same way, you can bake any fish in foil. Cooking time 25-30 minutes.

Beef rolls
Cut the young beef flesh across the grain, lightly beat it, brush it with a mixture of liquid smoke “Birch Fog” and vegetable oil (for 1 kg of beef – 40-5 grams of smoke and 3-4 tablespoons of vegetable oil) and leave for 20 minutes. Then add salt, sprinkle the inside of each slice with pepper, finely chopped onion and garlic, roll it up and tie it with thread. Roast in the oven on a wire rack.

Smoked chicken
The chickens are placed in a pan, breast side down, and sprinkled with a curing mixture consisting of black pepper and chopped garlic. For 1 kg of chickens they use: black pepper - 4g, garlic - 20g. The chickens are pressed down with a weight, filled with brine and left for 14-16 hours at 4°C. Brine composition: for 1 liter of water take 50 g of salt, 5 g of sugar and 10 tbsp. spoons of \"Liquid smoke\". Apply sauce to surface of chicken. Ingredients of the sauce: for 2 tbsp. spoons of mayonnaise or tomato paste 1 tbsp. spoon of \"Liquid smoke\". Leave for two hours at room temperature and bake in a preheated oven until done. Served both hot and cold.

Smoked ribs
Pork ribs are rubbed with a curing mixture: salt (to taste), finely chopped garlic, ground black pepper with the addition of "Liquid smoke" (4-5 tablespoons per 1 kg of ribs). Next, the ribs are kept in the refrigerator for 16-24 hours. Bake the ribs in the oven until done. When preparing ribs for future use, they are baked until an even golden crust forms over the entire surface. You can serve it hot, but if you let it sit for 1 day, the ribs turn into an excellent snack for beer.

Scar
Pre-washed and cleaned tripe (300g) is spread out and strips of thinly sliced ​​ham (50g) and greens mixed with egg white are placed on it, 1 tbsp is added. "Liquid smoke" The tripe is rolled up, tied with twine and boiled in salted broth until tender.

Smoked sausages
Peel the sausages (sausages) from the casing. Apply the preparation "Liquid Smoke" to the surface. Place the prepared product in the oven or microwave and cook until fully cooked.

Cutlets
The taste of cutlets and chopped steaks will be more piquant if you add “Liquid Smoke” to the minced meat (1 tbsp per 1 kg of minced meat).

Smoked sausages or sausages
Prepare the sauce: 3 tbsp. spoons of mayonnaise or ketchup, 2 tbsp. spoons of "Liquid smoke" - whisk everything thoroughly. Peel the sausages (sausages) from the casing. Pour the sauce over the sausages and cook in the oven or microwave until cooked through.

Royal liver
Pass the liver through a meat grinder, add eggs, semolina, salt and pepper, add vegetable oil. Place in a pan and bake for 10 minutes. Fry carrots and onions. Remove the liver and cut into pieces. Place a layer of vegetables in a cast iron pot, pour in milk mixed with mayonnaise to cover the vegetables and place in the oven for 10 minutes. It turns out very tasty, especially if you add liquid smoke to the dish. Ingredients: liver 1 kilogram, eggs 1 piece, semolina 10 tablespoons, salt, pepper, vegetable oil 2 tablespoons, carrots 3 pieces, onions 3 pieces, mayonnaise 2 tablespoons, liquid smoke 2 tablespoons.

Flavoring of first courses
If you add a few drops of flavoring to pea soup, solyanka, fish soup, etc. during the cooking process, they will acquire a refined smoked taste.

Flavoring of vegetable oil
Pour 150 grams of liquid smoke “Birch Fog” into 0.5 liters of vegetable oil. Leave for 24 hours, stirring occasionally. Let the oil settle. Carefully pour the flavored oil into a clean bowl. If you like dishes using it, add 60 grams of liquid smoke “Birch Fog” to the resulting sludge from oil flavoring and again flavor 0.5 liters of oil with this composition.