In other words, sausages are a real lifesaver if you need to very quickly feed invited guests or hungry household members. Let's talk about how to properly cook sausages and how to do it.

Many people wonder whether to boil sausages or not to boil them? Sausages are positioned as a ready-to-eat product. But it is advisable not to take risks, especially if you want to feed your child and there is no confidence that your child will not be poisoned by this meat product. Especially if the sausages were not purchased in sealed packaging. In addition, raw sausages are not as tasty as boiled ones.

How long to cook sausages?

Sausages need not only boiling in water, but also heat treatment. In order to improve the taste of sausages and completely protect your body from the penetration of pathogenic microbes, you need to learn how to cook sausages in water. To do this, just put the sausages in clean water, place them on the stove, bring to a boil and immediately turn off.

Sausages can be boiled for a few minutes if you are not sure exactly how many days they have been stored. The water for boiling sausages can be slightly heated or very hot - there is no difference. But in the latter case, there is a high probability that the sausage will burst during cooking and will no longer be as tasty. Therefore, to prevent this from happening, you can pierce the sausages in several places in advance or boil them without peeling the casing.

To remove casings from sausages or not to remove them?

The casing is another pitfall in boiling sausages. In fact, sausage casings can also be different - artificial and natural, which can be eaten along with the sausage. You can cook sausages in the casing, but as for the artificial casing, it is advisable to remove it before starting cooking.

If you do not remove the artificial casing, try not to overcook the sausage, otherwise the casing may stick and be difficult to remove.

In fact, there are no specific rules for how to cook sausages, because they will be cooked in any case if you boil them in boiling water. But still, there are some useful tips, following which you will get the juiciest and most delicious sausages.

The first step is to determine what type of sausages you purchased or what kind you want to buy in the nearest supermarket. Usually sausages are sold in plastic or natural packaging. Plastic packaging can be removed from sausages very quickly; just cut it a little with a knife; as for the natural casing, removing it will be a little more difficult. The natural casing is the most environmentally friendly, but after boiling the sausages it can be very difficult to remove it, and eating sausages with the casing is not very pleasant. Therefore, it is better to remove the skin from sausages before cooking them. If the casing comes off along with the sausage, then it is better not to do this at all and cook it like this.

How to cook sausages in a saucepan

To boil sausages, you need to take a small pan of a size so that all your sausages can lie flat on the bottom and not become deformed during cooking. To make it more convenient for you, you can cook the sausages directly in the pan. Having selected the necessary cooking utensils, place all the prepared sausages into it, add water so that it completely covers the sausages. Place the container over medium heat, bring the entire contents to a boil, after which you can reduce the heat slightly and cook the sausages over low heat for a few more minutes. Carefully remove the finished sausages from the pan using special tongs or a regular fork. Place the sausages on a plate with your favorite side dish.

How long to cook sausages?

Let's find out how to cook sausages and how long it takes. After the water in the container boils, you need to cook the sausages for no more than five minutes so that they have an attractive appearance. It is not advisable to pierce the sausages that you cook in the package with a knife, since there is a high probability that the sausage may burst or fall apart. But this already depends on the quality of the finished semi-finished product.

There is no need to salt the water in which the sausages are cooked, since this semi-finished product is already salty. It is not advisable to add any spices, vinegar or oil to the water. If suddenly the sausages are a little over-salted, then you can take a small saucepan, add a lot of water to it, as a result, the excess salt should disappear from the sausages.

To ensure that the natural packaging can quickly be removed from the sausages after boiling, quickly remove them from the boiling water and immediately place them in cold water. As a result of a sharp change in water temperature, the packaging will very quickly move away from the sausages. At the same time, you should not keep the sausages under cold water for too long, so that later you do not have to reheat them again.

Usually this semi-finished product is cooked on the stove - this is a common thing, and they cook much faster. But they can be boiled in other ways; for this you can use almost any kitchen appliance: a multicooker, microwave oven, steamer, pressure cooker, etc.

How to cook sausages in a slow cooker

In many cases, sausages help us out when we need to quickly prepare a meal and don’t have time to prepare a complex dish. After all, the sausages are almost ready to eat, but it is advisable to heat-treat the sausages. Sausages cook very quickly in a slow cooker.

Before cooking sausages in a slow cooker, remove the cellophane packaging from them. If the sausages have a natural casing, then it does not need to be removed. Place all prepared sausages in a slow cooker. Then pour water into the multicooker and cover the lid. In the menu, select the “Steam cooking” function, set the cooking time to 10 or 15 minutes, now you can press the “Start” button. After the multicooker beeps, your sausages will be completely ready.

How to steam sausages in a slow cooker

Pour enough water into the multicooker bowl. After that, you need to transfer the sausages into the steamer basket, carefully insert this device into the multicooker and close the lid. Now you need to turn on the “Steam” mode. Cook the sausages for twenty minutes. Remove cooked sausages and serve along with any vegetables.

How to cook sausages in the microwave

To cook sausages in the microwave, pour water into a glass container so that the sausages can be completely submerged. The cellophane casing must be completely removed from the sausages, since it will be difficult to remove if it gets too hot. If the sausages have a natural casing, then it must be cleaned in advance.

Place the sausages in a container filled with water. If desired, add bay leaf, pepper and salt to taste. Set the microwave to warm mode. Place the container with sausages in the microwave, then turn on for 5 minutes. Drain the water from the finished sausages and serve.

How to cook spaghetti in sausages

We offer you a non-standard way to cook pasta with sausage. To do this, you need to take the sausages and cut them into three or four parts. Stick the spaghetti into the cross sections of the cut sausages on both sides so that you can end up with “hedgehog” shapes. Carefully lower the prepared “hedgehogs” one at a time into preheated water. Each sausage must be cooked for ten minutes. When the first part of your hairy sausages is cooked, you can add a few more pieces. Place the cooked sausages and pasta on plates and serve.

How to cook milk sausages

To boil milk sausages, first remove the film from them. If the film is natural, then there is no need to remove it. Pour water into a deep saucepan, then put it on the stove to boil. After the water has completely boiled, you can add salt, but this is to taste. When the water boils again, cook the sausages for a few more minutes. Place the cooked sausages on a plate.

How to cook frozen sausages

Frozen sausages are cooked exactly the same as regular sausages. But frozen sausages must be immediately immersed in water, without waiting for it to boil. Make sure the sausages are well cooked. And the film from sausages must be removed after they are cooked and cooled.

Boiled sausages go well with pasta, bread, ketchup or mustard. Sausages are ideal for both a light snack and lunch.

How to cook sausages in cellophane

Sausages in film are cooked in the same way as pre-cleaned semi-finished products. To cook them, place the sausages in a pan of water until they are completely covered by a few centimeters of liquid.

Place the pan over medium heat and bring the entire contents to a boil. After the water boils, cook the sausages for another three minutes. Cook no more than the specified time, otherwise the finished sausages may lose their taste. After cooking, the sausages must be removed from the water and served.

How to steam sausages

This method is most ideal for those people who like to eat fresh sausages directly from the supermarket counter and do not want to boil them in water. Many people believe that after cooking sausages lose their taste. Therefore, it is better to think about your health by steaming this semi-finished product. If you happen to have a double boiler on your household, you can cook sausages in it, it will only take a few minutes.

If suddenly you do not have such a kitchen appliance, then you can prepare a water bath. Take a metal colander or a metal sieve and a deep saucepan. The most important thing is that they do not come into contact with the bottom of the container. Pour some water into the pan itself and place a colander on top so that it does not touch the water. Place the sausages in a colander and cover with a lid. After the water in the container boils, continue cooking the sausages for another five minutes.

How to cook soup with sausages

Compound:

350 grams of sausages,

2 liters of water,

1 handful of small noodles,

1 carrot,

1 clove of garlic,

25 grams of butter,

Recipe:

Boil water or prepare meat broth in advance. Finely chop the peeled onion, cut the peeled carrots into strips or simply grate them. Heat the frying pan with the addition of oil, after which the carrots must be added to the frying pan and fry them for five minutes over not very high heat.

After cooking, all fried vegetables must be transferred to hot broth and continued to cook for seven minutes. Chop the peeled garlic thoroughly (if desired, the garlic can be omitted from the broth).

Cut the sausages, peeled from cellophane, into neat circles. Add a small piece of butter to the pan where you fried the vegetables. Then add the garlic here, then add all the chopped sausages. Continue frying them for another five minutes until lightly browned, then transfer them to the broth.

After you transfer the sausages into the pan, add a small handful of thin noodles. Continue cooking the soup for a few more minutes, stirring all the time until the noodles are ready. A few minutes before the end of cooking, add salt to your taste. Now you can turn off the heat and add chopped dill to the soup. Let the soup brew for a few minutes and you can serve.

You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: chicken, pork or beef.

Homemade sausages are a healthy and tasty alternative to store-bought ones. These sausages can be made from chicken or turkey fillet. Use cling film as a shell. If you wish, you can add shelled pistachios, champignons, sweet peppers or herbs to the sausages, and replace the milk with cream. If you are preparing sausages for small children, then exclude garlic and ground black pepper from the recipe. Sausages can be prepared for future use - just freeze them.

• Chicken breast fillet - 1 kg;
• Milk 3.5% - 150 ml;
• Large egg - 1 piece;
• Butter - 50 grams;
• Medium onion - 1 piece;
• Garlic - 1-2 cloves;
• Salt, ground black pepper.

Wash the chicken fillet, dry it and cut into pieces.

Mince the chicken fillet, peeled onion and garlic twice.

Add softened butter, warm milk, egg, salt and spices to the minced chicken.

Mix thoroughly.

Spread cling film on the table. Place 2 tablespoons of minced meat on the edge of the film. Form a sausage by wrapping the minced meat tightly in 2-3 layers of film. Cut off excess film. Tie one end of the film with a strong knot.

Tie the other end of the film into a knot, making sure that there is no air left inside the film with minced meat.

Sausages can be made in different sizes. Children will love the little sausages.

Place the sausages in boiling water and cook for 15 minutes.

Place the finished sausages in a colander and let the water drain. Remove the film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients I get about 20 medium-sized sausages. If you make baby sausages for children, you will get twice as many of them.

Serve the chicken sausages hot.

As a side dish for homemade chicken sausages, serve porridge from any cereal, pasta, boiled or fresh vegetables, and herbs.

Recipe 2: Chicken sausages at home

• Chicken breast - 1 piece
• Chicken egg - 1 pc.
• Carrots (medium) – 1 piece
• Onion - 1 pc.
• Garlic - 1 head
• Spices
• Pepper

Wash the chicken breast, remove the skin and remove the bones. Prepare minced meat from the cleaned fillet and add an egg to it.

To the minced meat add finely grated carrots, finely chopped onions and garlic.

Then add salt, pepper and spices to your taste. I use this chicken seasoning mix.

Dilute the resulting mixture with milk (or water) and mix thoroughly.

The next stage is preparing the sausages; for this you need to spread cling film and carefully place the minced meat on it. The more minced meat you put in, the thicker the sausage will be; I usually put out a couple of spoons.

We roll the film with minced meat into a tube several times.

We cut the film and fold the edges like a candy wrapper, you can tie it in a knot or tie it with thread.

These are the sausages you should get, from this amount of ingredients I got 12 small sausages.

The next step is to lower the finished sausages into boiling water and cook for 20 minutes.

Cool the finished sausages and remove the film. Ready! If you wish, you can also fry the sausages until golden brown, or it is very convenient to take them with you on a picnic, or you can freeze them for further storage. Tasty and healthy. Bon appetit!

Recipe 3, step by step: how to make homemade sausages

Making sausages at home is very easy. All you need is a pan, cling film and meat on hand. Everything turns out easy, fast and tasty. Sausages can be made for future use and stored in the freezer, if necessary fry in a frying pan - and you're done!

• Chicken fillet - 500 grams
• Egg - 1 piece
• Butter - 50 grams
• Milk - 100 Milliliters
• Salt - To taste
• Ground black pepper - 2 Pinches
• Ground paprika - 0.5 teaspoons
• Coriander - 0.5 teaspoons

Cut the meat into pieces and pass through a meat grinder or chopper. In the process, add a piece of butter and continue stirring the meat.

Add raw egg, paprika, ground black pepper, ground coriander, salt, milk. Mix thoroughly.

Place cling film on the table, add two tablespoons of minced meat and roll the film like candy.

Try to roll the sausages tightly to remove as much air as possible, then the products will turn out smooth and beautiful. Tie the edges with thread.

Pour cold water over the sausages and bring to a boil, simmer over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil until nicely browned. Serve hot with your favorite sauces!

Recipe 4: Homemade Turkey Sausages Wrapped in Film

A homemade sausage recipe is simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages, which you just need to boil in boiling water.

• minced chicken or turkey – 600 g;
• chicken egg – 1 pc.;
• milk – 100 ml;
• onions - 1 onion;
• salt and pepper to taste

Peel the onions and cut them into large pieces, and then pass them through a meat grinder along with the minced chicken.

Then put the minced meat into a blender bowl, add milk, beat in the egg and beat.

Place in a bowl, add salt and pepper and mix thoroughly.

We will spread the minced meat onto the film using a special pastry syringe or a tablespoon. You can also use a regular milk carton for these purposes, after cutting off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and place our minced meat on it, distributing it evenly in the center.

Then carefully roll the film, forming a small sausage.

Carefully but gently press the film against the minced meat, this will avoid the appearance of air bubbles. They, of course, will not spoil the taste of the finished product, but the appearance will suffer.

Then carefully compact the minced meat by pressing on it from different ends of the sausage. We twist the end of the film, tie it with cotton thread, tying it with several knots. We do the same with the other “tail”. The result is a neat sausage.

If you do not plan to cook the sausages right away, put them in the freezer.

That's all the wisdom! We made turkey sausage at home. Now all that remains is to boil them in boiling water for 5-7 minutes, and then you can serve them with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take the finished homemade sausages out of the pan, carefully remove the casing, cutting off the “tail” of the film on one side.

Recipe 5: how to cook sausages in cling film

These sausages can be frozen for future use. You can add various seasonings, herbs, and cheese to the minced meat.

• Minced chicken - 400 gr.
• Semolina - 2 tbsp.
• Onion - 1 pc.
• Egg - 1 pc.
• Garlic - 3 teeth.
• Salt - ½ tsp.

Place the minced meat in a bowl, add the egg and mix.

Add semolina, mix.

Peel the onion and chop finely.

Add onion, salt, chopped garlic to the minced meat and mix.

Spread cling film and place 2 tbsp on its edge. prepared minced meat, shape into a sausage with wet hands.

Wrap the resulting sausage in cling film, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken sausages (with photo)

• chicken fillet – 400 gr
• milk - 3.2% - 100 ml
• salt - to taste
• ground black pepper - to taste
• chicken egg - 1 pc.

Wash the chicken fillet well. Let's remove the extra veins. Cut into small pieces.

Salt and add one raw egg. Grind with a blender (or any other food processor).

Pepper the resulting mass to taste and add milk. Add milk and mix well until smooth.

Place 1.5 tbsp on a small piece of cling film. tablespoons of the mixture and gradually wrap it in the sausage, compacting and releasing the air.

We tie it in a knot along the edges, I didn’t tie it and wrapped it well. They don’t fall apart when I cook them.

Cook for 5-7 minutes in boiling water like regular sausages.

To make the sausages look so cute and not boring, you need to fry them on both sides in butter. All! The children will be delighted!

Recipe 7: Beef sausages at home

• beef fillet - 1600;
• cream - 200 ml;
• butter - 100 g;
• beets - 1 piece;
• salt - to taste;
• nutmeg - 0.25 tsp;
• dried dill - 2 tbsp;
• dried garlic - 1.5 tbsp;
• pork - 4 m;
• chicken eggs - 2 pcs

So, cooking homemade beef sausages in detail. Take beef fillet. Take a good piece, there is no time to save money. Wash the meat thoroughly.

Cut the meat into pieces that will fit into a meat grinder to grind the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through a meat grinder 3 times. Yes, exactly 3, we don’t need less, we need a straight homogeneous sausage structure. If you make baths, then 1-2 times will do.

So, the meat after the 1st scroll:

After the 2nd:

After the 3rd:

It is often written that homemade sausages end up gray, bluish, or some unattractive brown color. I solved this issue very simply, with the help of beets. Natural dye that did not affect the taste in any way). So, wash the beets and clean them.

We cut into cubes that are suitable for rolling in a meat grinder.

Scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for sausage mince.

Let's make our dye. We fold ordinary gauze several times, put a couple of spoons of minced beetroot into it and squeeze the juice into the minced meat. I was a little embarrassed and only squeezed out the juice of half the beets; next time I’ll squeeze out the whole beets for an even more intense color, because a decent portion of the juice will come out into the water during cooking.

Add eggs, nutmeg,

dried garlic,

heavy cream,

Take butter at room temperature,

cut it into cubes and put it into minced meat.

Mix the minced meat thoroughly. He's ready! Place it in the refrigerator for at least 12 hours.

After 12 hours, prepare the ingredients for forming the sausages: sausage attachment, casings, twine.

Let's prepare the wombs. They come in a strong saline solution in a bag. We don’t take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But I took it by eye.

We place a container in the sink so that the intestines do not leak out when rinsing. Pour some water into the container. Gently push the end of the intestine apart with your fingers; it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, and rinse the intestines with running water.

To tie sausages we use cotton twine like this. But strong cotton threads will also work. We cut off pieces of 7 centimeters at once, several pieces.

We assemble the meat grinder by putting on a long sausage attachment instead of a meat grinder mesh.

Take the minced meat out of the refrigerator and mix it thoroughly again. This is the structure.

Carefully, like a stocking, we put the casings on the sausage attachment like this. We tie the end of the casings with twine.

We begin to pass the minced meat through a meat grinder. During the first scroll there will be a lot of air bubbles, because initially the sausage cone was empty. Therefore, we make the first sausage tentatively, compacting the meat with our hands. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine. Now we have no air in the cone, the process will go faster.

Carefully pass the minced meat through the meat grinder, holding the casings with your hand and regulating the process of filling and lowering the casings from the nozzle. There is no need to make it very tightly so that the sausages do not burst during cooking.

When the wombs are filled to the length of your palm, twist them several times, as in the photo. And we twist the next sausage. I made batches of 3-4 pieces to make it easier to cook the bunch without cutting it off before cooking. After forming 3-4 pieces, I cut off the casings, repeating the steps that I indicated after the first test sausage.

In the finished batch of twisting, I also tied it with twine and made a knot. If there are air bubbles, pierce them with a regular needle, releasing the air out. No minced meat will leak out during cooking because of this, and the casings, on the contrary, will adhere more tightly to the minced meat.

Now my sausages are ready to cook. I cook them in batches of 3-4 for children, it’s a little expensive for adults and the process is slow). A kilogram of such sausages cost me about 750-800 rubles due to the high cost of beef. These sausages can be frozen and stored in the freezer.

These sausages are easy to cook: place the sausages in boiling salted water, and after boiling, cook for 30-40 minutes.

The sausages will shrink in size as they cook. After cooking, remove the twine.

This is what a sausage looks like in cross section. Quite a decent color, the structure is uniform. Delicious natural sausages, the taste of cooked sausage was given to us by nutmeg and garlic powder.

Recipe 8: homemade pork sausages in the oven

• Lean pork - 1100 grams
• Fatty pork - 600 grams
• Lard - 600 grams
• Mustard powder - 0.5 teaspoons
• Pork intestines - 1 piece (1.5 meters)
• Ice water - 150 Milliliters
• Sugar - 0.25 teaspoons
• Dry garlic - 0.25 teaspoons
• Dry nutmeg - 0.25 teaspoons
• Freshly ground white pepper - 0.25 teaspoons
• Nitrite salt - 15 grams
• Table salt - 30 grams

Cut all the meat and lard into small pieces. After this, put it in the refrigerator until slightly frozen.

Now we will prepare the minced meat itself. Pass the pork and lard through a meat grinder. First, grind on a medium nozzle, and then on a pate grid (fine).

Take out the food processor and, using a processor with blades, process the minced meat. To do this, divide it into portions and add a little ice water.

Attach the sausage attachment to the meat grinder. Rinse the intestine and fill it with minced meat. You will get three segments of 50 centimeters each. Then put the sausages in the refrigerator for 4 hours.

Remove the products and place them in the oven on a wire rack. Bake for an hour at low temperature and another hour at 180 degrees. It is ideal if you have a temperature probe that needs to be installed in the sausage itself. It should be heated to 70 degrees.

After 2 hours, the products can be taken out. Put them in the refrigerator for a day, and then try them!

Sausages are the most favorite semi-finished sausage product among housewives. They can be prepared for breakfast, lunch or dinner, especially when there is minimal time for preparation. Children really like them, and based on them you can prepare interesting dishes in the form of funny animals. Sausages are a very affordable product, you can buy them in every store, the main thing is to make the right choice from the variety of offers. Not many products are so versatile, so everyone should know how to cook sausages correctly and for how long.

How to choose

It is believed that in this matter one should focus on the price category of the product - good sausages cannot be cheap. This is partly true; a natural product with a good composition will have a decent price. Nevertheless, the market offers an abundance of semi-finished sausage products at different prices and not always of poor quality.

Pay attention to the color of the product; overly dark or bright sausages contain many additives, including preservatives. All sausages contain sodium nitrite; it imparts stability to their color; if the product has a rich pink tint, it means you have gone too far with the additive.

In appearance, good sausages should be smooth, uniform in color without darkening. Wrinkling indicates that the sausages have been lying on the display case for a long time without packaging. Ideally, semi-finished products removed from packaging should be stored for no longer than five days. In packaging the period reaches 20 days.

Preparation

Before you cook sausages, you need to prepare them. Preparation varies depending on the shell:

• • the natural casing is left on the product, you just need to wash the sausages and you can start cooking;

• artificial should be removed from the sausages, although not everyone adheres to this, considering that it makes the sausages more juicy.

Advice! To cook a sausage in an artificial casing without it breaking, you should make several small cuts on its surface.

Some fans eat it raw without heat treatment; this is acceptable, but it is fraught with unpleasant consequences in the form of indigestion. You can cook prepared sausages in a saucepan, slow cooker, double boiler, or even in the microwave.

In a saucepan

This method is the most accessible and therefore the most widespread. To cook sausages, you need to choose a container of a suitable size so that they can fit on the bottom in a horizontal position, this will prevent deformation of the shape.

Pour water and boil it. There is no need to add salt, since the semi-finished product already contains it. The sausages are immersed in boiling water, so the question of cooking time comes down to how long to cook the sausages in boiling water. After boiling, they should be cooked for 3-5 minutes depending on the size. After which the boiled product should be removed from the water and served immediately without waiting for cooling.

In the microwave

Sausages can be cooked in the microwave in two ways:

1. 1. The first involves the use of water. To do this, you need a spacious container with a lid where the sausages are placed and filled with water. It is important that the sausages are completely hidden under water. After which the dishes are placed in the microwave at full power and the product is cooked after boiling for 3-5 minutes.

• The second method is dry. All you need is a suitable plate on which the sausages are placed, and it goes into the microwave. This is a very fast method; within 1-2 minutes the sausages will be ready. At the same time, they turn out very juicy and especially tasty.

In addition, the semi-finished sausage product can be cooked in a slow cooker; several modes are suitable for this: steaming, baking or stewing. Otherwise, the process is completely similar to cooking in a saucepan.

A steamer works well for cooking. It is believed that semi-finished sausage prepared in it will retain the greatest amount of taste and benefits. Steamed product will be cooked in 10 minutes.

In addition to the usual sausages, on store shelves you can find sausages filled with cheese and other ingredients. As a rule, they have already undergone complete heat treatment and are ready for consumption. But still, they should be reheated to improve the taste.

Sausages are versatile sausages. With their help, you can quickly and easily prepare delicious, satisfying dishes.

Budget-friendly dishes made from delicious sausages will help you on weekdays. All you need to do is buy sausages and use the recipes below. Sausages can be prepared in various ways: boiled, baked or fried. This semi-finished product allows you to prepare more complex dishes - casserole or stew. Let's look at simple ways to prepare sausages that will delight your family and guests.

How to cook sausages

Due to lack of time, housewives sometimes need to quickly and satisfyingly feed their family. A simple, universal scheme for boiling sausages will help you out:
- We clean the sausages from the existing cellophane film. If the sausages are packaged in a natural casing, they do not need to be peeled.

Pour into the container as much clean cold water as necessary to cover the sausages with water by about 1-2 cm.

Place the container on the fire.

After the water boils, immerse the cleaned sausages in the pan and reduce the gas.

Cook for 3-5 minutes after the water boils.

Cooking times are indicated on the sausage packaging. You can check their readiness yourself by piercing the sausage with a fork. Ready-made and properly cooked sausages should be soft. There is no need to salt the sausages; this semi-finished sausage product includes flavoring additives and salt, among other things. To prevent the sausages from bursting during cooking, it is recommended to pierce them with a fork several times.

Sausage recipes in the oven

There are many recipes for oven-baked sausages. How can you easily and quickly prepare them, what can you combine them with, and what sauce can you serve them with? Let's look at a few simple recipes.

A simple recipe for cooking sausages in dough in the oven is popular. Take ready-made yeast dough. Roll out and cut into small strips. We form “sausages in yeast dough”, grease the top with yolk, sprinkle with sesame seeds. Bake in the oven until golden brown.

Sausages in dough. Cook at home!

Sausages and potatoes in the oven are a hearty and appetizing dish that even a beginner can prepare. If you don’t have time to stand at the stove for a long time, you can cook potatoes and sausages in the oven at home:

1. Wash and peel the potatoes. Cut into pieces and place in a deep bowl. Salt and sprinkle with vegetable oil. If desired, you can add a little mayonnaise or sour cream. Grease a baking tray with oil and place potatoes. 2. Peel the sausages and cut along the edges. You can make cuts along the surface of the sausage.

3. Place the baking sheet on the bottom shelf of the oven, and place a wire rack on top to place the sausages on. Sprinkle them with vegetable oil.

4. After 15 minutes, remove the sausages, as they will be ready earlier. Stir the potatoes and bring to readiness.

Fried sausage recipes

You can simply fry any sausages in a frying pan after pouring a few drops of vegetable oil into it. When frying, they must be turned over periodically.

A fairly common dish among novice cooks is scrambled eggs with sausages. To prepare it, you need to place the sausages in a heated frying pan, greased with sunflower oil. After a few minutes, turn over and beat in the eggs. Next, cover the pan with a lid and fry the dish for about 10 minutes.

There is a unique recipe for fried sausages "Romashki" that you will surprise your family with, despite the ease of preparation. 1. Cut the sausages into two halves lengthwise and make deep transverse cuts.

2. Roll the sausage into a ring, bringing the edges together and secure with a toothpick.

3. Grease a frying pan with vegetable oil (you can add a little butter), heat it up and fry the sausages a little.

4. Beat one egg into the center of each “flower” and add salt to taste.

5. When the egg is fried, carefully remove the “flower” with a spatula and place it on a plate, or on a piece of bread.

To decorate a dill dish, make appetizing “daisy” cuttings and grass, and leaves can be cut from cucumber. Children will especially like the dish and will be happy to try it.

Sausages in a slow cooker

Unlike boiling sausages in a saucepan, cooking them in a slow cooker does not require monitoring the cooking process. If the sausages have cellophane film, you need to remove it. The natural shell does not require removal. Place the sausages in a steamer basket or multicooker. Pour water into the container and close the lid. In the program menu, select the “Steaming” mode and set the cooking time to 10-15 minutes. Countdown from the moment the water boils. Take the finished sausages out of the slow cooker and serve with vegetables or a side dish.

Gorgeous sausages in the REDMOND multi-pressure cooker

Choose any of the cooking methods and delight your family members. The main thing is not to eat sausages raw. Despite the fact that they are considered a finished product, it is better to cook sausages correctly and tasty.

The editors of the site hope that our article will help you quickly prepare an unusual dish from ordinary sausages.
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Sausages, thin boiled sausages made from meat and cream, have been known since time immemorial.

They were made from both pork and goat meat, smoked, dried, and added crumbs of cheese and even paprika.

They were also made from soybeans, no, not from the notorious soybean meat, but from boiled beans with smoked pork lard.

Sausages are a favorite treat for children, and for the housewife, they are a convenient product that can be prepared in a matter of minutes, or, conversely, turned into a colorful dish.

How and how much to cook sausages - general cooking principles

Sausages are boiled in a large amount of water without adding salt and spices, since this semi-finished product is itself salty, with a sufficient content of spices.

The artificial casing is removed from the sausages before boiling, but the natural casing is left and removed after cooking.

How to cook sausages in a saucepan on the stove. Place the sausages prepared for boiling in a saucepan with water and bring to a boil. When the water begins to boil intensely, reduce the heat and continue cooking. There should be enough water; it should cover the sausages by at least five centimeters. If you boiled sausages covered with a natural casing, immerse them in cold water for a minute, then the casing will be easier to remove. Cooking sausages this way takes no more than five minutes.

How to cook sausages in the microwave. In a special glass container, place the sausages, peeled from the outer casing, in one row (you need to remove both the artificial and natural casing). Fill with water so that it covers them completely and put in the microwave. You need to cook the sausages this way for five minutes; with longer cooking they may burst.

How to cook sausages in a slow cooker, steam. Place sausages without casing on a special steaming basket. Pour the amount of water specified in the instructions into the multicooker bowl, place the sausages on top and close the lid tightly. Steam sausages in a multicooker in the “Steam” mode for twenty minutes.

How to cook sausages in a slow cooker. Place sausages in the multicooker container; you don’t have to remove the natural casing with this method of cooking; pour in enough water, as for cooking in a saucepan, and cover the multicooker with a lid; on the control panel, set the mode to “Steaming”. The timer for boiling sausages in this mode is set to fifteen minutes.

How and how long to cook frozen sausages. Frozen semi-finished products do not need to be thawed before boiling. They, like chilled ones, are placed in cold water, but the shell is not removed, no matter what it is. The only difference in cooking is the cooking time. So how long should you cook sausages if they are frozen? Such semi-finished products are cooked longer than chilled ones, and the degree of readiness is determined by piercing them with any sharp object. If the object fits easily into the sausage and it is elastic but soft, then everything is ready.

You can prepare many different dishes from boiled sausages, which can be eaten on their own and with an appropriate side dish.

How to cook sausages with spaghetti – “Funny jellyfish”

Ingredients:

Chicken sausages, not frozen – 1 kg;

Half a kilo of spaghetti;

A small leaf of bay leaf;

70 grams of 72% butter.

Cooking method:

1. Remove the casing from the sausages, cut them in half crosswise and make two longitudinal cuts a third of the length on each half from the cut side.

2. Break the spaghetti into pieces ten centimeters long.

3. Pierce each cut sausage half lengthwise, but not through, with four of these pieces.

4. Dip the bay leaf into boiling water, add salt, you can add spices to your taste, and lower the sausages “stuffed” with noodles. After boiling, reduce the heat slightly and cook until the spaghetti is ready.

5. Drain the water, transfer the jellyfish to a plate with a side dish and pour melted butter over them. Use ketchup to draw eyes, nose and mouth.

How to cook original sausages for children as a side dish - “Octopuses”

Ingredients:

Half a kilo of chilled creamy sausages;

Low-fat mayonnaise;

Mild ketchup.

Cooking method:

1. Remove the casing from the sausages and cut each half lengthwise into several pieces.

2. Dip the prepared semi-finished products into boiling water and boil for five minutes after the water boils again. In finished sausages, the cut part will unfold and resemble octopus tentacles.

3. “Put” slightly cooled octopuses with “tentacles” on a plate for a side dish, and use mayonnaise and ketchup to draw funny faces.

Boiled sausages in apple wine sauce

Ingredients:

300 grams of fresh pork sausages;

300 ml of red, dry wine;

A small head of sweet onion;

Two small sweet apples;

80 grams of butter, natural;

250 ml vegetable broth or chicken broth;

50 grams of sugar;

A third of a teaspoon of cinnamon powder.

Cooking method:

1. Bring the wine to a boil in a deep frying pan, place the sausages in it and simmer over low heat for ten minutes.

2. Finely grate the onion, remove the core with seeds and peel from the apples, cut them into thin strips or medium-sized slices.

3. Dilute the wine in which the sausages were cooked with broth or broth, add sugar, ground cinnamon, butter, chopped apples and onions. Bring to a boil and cook the sauce until the apples are completely softened and the sauce thickens.

4. Place the sausages boiled in wine on a plate and pour over the apple sauce. After cooking, the sausages can be fried in butter to give a golden brown color.

How to cook sausages in creamy mushroom sauce

Ingredients:

900 grams of creamy sausages;

100 grams of fresh mushrooms, preferably champignons;

White onion – 1 medium-sized head;

270 ml dry wine, white;

40 grams of butter 72% fat;

One and a half tablespoons of wheat flour;

30 ml of Sherry brand wine;

150 ml, 10–15% cream.

Cooking method:

1. Place mushrooms cut into small slices or slices in a saucepan.

2. Remove the outer casing from the sausages, cut each into three pieces and place in the pan with the mushrooms.

3. Add the whole onion, pour in the wine and, covering with a lid, simmer over low heat for ten minutes, without letting the wine boil. Strain the broth and reserve for later use.

4. Melt the butter in a deep, thick-walled frying pan, add flour, stir thoroughly until smooth and immediately pour in the broth with the sherry diluted in it. Cook, stirring constantly until thickened. If the sauce is too thick, you can dilute it with boiled milk.

5. Add ground black pepper to the sauce, add salt, testing, add mushrooms and sausages previously boiled in wine. Stirring constantly, carefully add the cream. Heat for two minutes, without letting the sauce boil.

Boiled sausages baked with cheese

Ingredients:

Boiled sausages, beef – 6 pcs.;

150 grams of “Russian” hard cheese;

Mild ketchup;

Brewed homemade or store-bought mustard.

Cooking method:

1. Cut the boiled chilled sausages not all the way along, and place a small, thin piece of cheese into the cut.

2. Place the sausages stuffed with cheese into a frying pan, poured with fat, and bake in the oven for ten minutes.

3. Cool slightly, place on a plate lined with lettuce leaves, and top with mustard and ketchup.

How and how much to cook sausages - tricks and useful tips

If there are a lot of eaters and everyone would like to eat sausages, you should not take a huge pan. It is enough that the sausages do not lie too tightly in boiling water, and the less it is, the tastier the result will be.

If you make sausages with a side dish of mashed potatoes, do not throw away the water in which the potatoes were boiled. Drain it, wrap the pot with the potatoes tightly, and in the water in which they were boiled, boil the sausages for 3-4 minutes, then place them on top of the potatoes and soak for another couple of minutes.

A separate interesting cooking method is found in old recipes from Eastern and Southern European cuisines. To do this, you need to boil, periodically changing, a certain amount of cabbage leaves. The broth is added and the sausages are cooked in it. Next, they are wrapped in cabbage leaves and dried on the grill. The result is a kind of cabbage rolls, if of course you can call them that.