Treat yourself and your loved ones to delicious and juicy sausages baked in the oven. Plus, this dish is so easy to prepare. Find out the secret of juicy fried sausages, and remember the step-by-step instructions, how to cook sausages in the oven with vegetables so that they turn out very juicy and tasty.

To cook delicious sausages in the oven, you can use both homemade and semi-finished products. If you want to know how to make homemade sausages for frying, read this.
When choosing sausages for baking in the oven, give preference to large sausages made from mixed minced meat. It can be pork and beef, lamb, turkey and pork and others. Don't be afraid to take fatty sausages - they are ideal for baking and frying on the grill or grill.
But thin sausages, such as Bavarian or Nuremberg, are more suitable for frying in a pan. You only need to cook them for a few minutes so as not to dry them out. And just before frying, you should immerse the sausages in hot water for a few minutes - this way you will preserve the integrity of their casing during frying. If the sausages come in a bunch, do not cut it. Cook into rings and cut into portions before serving. This is another trick on how to fry juicy sausages at home.
Choose sausages for frying in the oven according to your taste. We will give just a few recommendations to make it easier for you to decide which ones:
— hunting sausages made from mixed minced pork and beef with spices: a universal choice for frying, grilling or baking;
— tender: may be a bit dry, but at the same time low-calorie and suitable for diet and children's menus;
— aged beef sausages: an excellent choice for frying, especially on the grill and grill. Juicy sausages with a pronounced meaty taste;
— : classics of German cuisine. Quite fatty and juicy, since they contain minced pork and lard with spices. Ideal for grilling and grilling. You can cook grilled sausages in the oven on a grill with BBQ sauce - it will turn out very tasty, juicy and aromatic;
— lamb or lamb kupaty: they turn out juicy both when baked and when frying in a pan and on the grill. It is better to serve them with berry sauces, the recipe for which you will find.
Before cooking sausages in the oven, pre-fry them, especially if they are quite fatty. To prepare a hearty and tasty dinner in a hurry, we recommend a recipe for sausages in the oven with a vegetable side dish. Place the sausages on top of the bed of vegetables. Season with spices to taste and drizzle with olive oil. Bake until the sausages and vegetables are done. The vegetable side dish will be soaked in juices and the finished dish will turn out very juicy and aromatic.
Our advice: brush the cooked sausages with a spicy sauce made from hot pepper, sugar, liquid smoke or smoked paprika - they will be covered with an appetizing glossy crust and imbued with a smoky aroma.
Before serving ready-fried or baked sausages in the oven, they need time to rest and distribute the meat juices.

How to cook Munich sausages
To preserve the tenderness and juiciness of Munich sausages, prepare them as follows. Place a pot of water on the stove. Without bringing to a boil, add pepper, nutmeg, bay leaf and a little salt to the water. Without letting the water boil, heat the spices until fragrant. Place the sausages in hot water and cook for 3-4 minutes. Remove and dry thoroughly.
Brush the frying sausages with oil and place in a baking dish. Cook for 15 minutes at 180-200 degrees in the oven. Moderately spicy mustard sauce goes well with these sausages, read the recipe for this sauce.
How to cook sausages in the oven even tastier?
We shared the basic recipe for baked sausages in the oven. Make the finished dish even tastier. For example, cook sausages in aromatic broth or beer.
Save time and cook sausages with vegetables in the oven. Start roasting your vegetables in the oven. This could be potatoes, bell peppers, various types of cabbage, beans, coarsely chopped onions, carrots and other seasonal vegetables. When almost done, add the cooked sausages and brush them with garlic butter for extra flavor. Cook for another 15-20 minutes.
Beer and sausage lovers can try this recipe. Place sauerkraut and sausages in an aluminum grill pan. Pour in beer and simmer in the oven until done.
Charmingly try cooking sausages in the oven in tomato sauce with beans. Boil the sausages and mix them with canned large beans; you can use an assortment of multi-colored beans. Top with tomato sauce and some spicy barbecue sauce. Cook in the oven at 160 degrees for 20-25 minutes. available on the T-Bone website.
Another delicious recipe for oven-baked sausages. Place grilled sausages simmered in hot water and fried in a frying pan into a deep baking dish. Sprinkle with coarsely chopped onions and pour in a glass of dry red wine mixed with strong beef broth. Add a sprig of thyme or rosemary for flavor. Cook in the oven for about 25-30 minutes in the oven (180-190 degrees). For this recipe, we recommend T-Bone with aged marbled beef.

How to fry kupaty in the oven

The most important rule: to maintain their juiciness, it is important to maintain the integrity of the shell. To do this, simmer them in hot water and fry in a frying pan until crusty for a few minutes on each side. Now you can bake the kupaty in the oven.
Homemade kupaty recipe in the oven
In this recipe we will tell you how to cook kupaty in the oven with potatoes. Place the prepared sausages on a bed of potato garnish. Since it takes longer to cook, start baking it separately until half cooked. Season with garlic oil, paprika or a mixture of herbs de Provence for flavor.
When the potatoes are almost ready, add the fried kupaty and cover the pan with foil. Bake in the oven for about 30 minutes, and 5 minutes before cooking, remove the foil to allow the dish to brown. Serve juicy kupaty with potatoes with chopped herbs and narsharab sauce.
Advice from T-Bone Academy: cook the kupaty on a wire rack in the oven. It's very easy to do. Place a rack close to the heating element and place a pan of roasted vegetables under the rack for a side dish. Place the kupats on the grill and fry for 10-15 minutes. Meat juice will drip onto the vegetables. Allow the grilled sausages to rest for 5-7 minutes before serving.

Gastronomic perfection: Bavarian sausages or Munich sausages

When traveling to new countries, it is important not only to discover new sights and traditions, but also to get acquainted with the cuisine and recipes that are typical of this area. The hallmark of Bavaria is Bavarian sausages or Munich sausages. It is not only colorful and fully reflects the unique spirit of this region, but also very tasty.

White Munich sausages are called weisswurst. They have been a traditional Munich delicacy for over a hundred years. When a tourist first comes to these places, he tries to quickly try this dish. Such efforts are not in vain, because the taste of such a culinary creation is at the highest level.

Following tradition, Munich sausages should be fresh, made early in the morning and present among other breakfast dishes. They are usually served with sweet mustard, a special pretzel and light wheat beer.

Every cook in Bavaria considers it his duty to prepare this dish well, but does not divulge the secrets of its preparation. The main condition is that the composition must contain pork and veal.

Sausages in Bavarian style: an excursion into history

Legend has it that this dish appeared in the mid-19th century. It was invented by innkeeper Joseph Moser, who had his own inn not far from Marienplatz.

One day he wanted to cook his signature dish - veal sausages, but he ran out of lamb intestines and had to get out of the situation. He decided to use pig intestines and fill them with minced meat. He also changed the cooking technology - instead of frying them, he boiled the sausages.

The visitors liked the novelty so much that soon the whole city came to eat at Moser’s.

Weisswurst sausages are closely connected with special traditions of their serving. Previously, they were eaten only for breakfast. Now you can try the local culinary masterpiece at any time. In Munich, there is even an exam every year at the Butchers' Guild, which evaluates the quality of Bavarian sausages. Their color, smell, consistency and taste characteristics are analyzed.

Ideal sausages from Bavaria should have a light creamy color, not too hot (spicy) taste and optimal consistency (not loose, but not hard either).

The exam ends with a biological test, which will confirm the quality of the products used in preparation.

Unique Bavarian sausages: what is their composition?

Bavarian sausages are white in color and weigh from 70 to 100 grams. Their length is also strictly defined - 12 - 14 cm, diameter - 3 cm. The peculiarity is that more than 50% of their composition is veal. They also include pork, back fat and skin.

Particular attention is paid to spices. Bavarian sausages must include pepper, salt, lemon, parsley and onion (exclusively fresh), and you can also add mace and ginger. They are white because they do not contain dyes or preservatives. This is an absolutely safe dish for health.

The secret to its beautiful appearance and taste is adding ice to the minced meat. Sausages become more fluffy and tender.

How to cook Bavarian sausages?

Delicious Bavarian sausages can always be purchased at a specialized butcher shop or store. They will be a little more expensive at the butcher shop, but locals prefer to buy them there.

These delicacies are stored in the refrigerator for 2 days. To prepare the dish, you need to follow simple rules:

1. Bring water to a boil in a saucepan.
2. Reduce cooking temperature.
3. After the water has stopped boiling, you should place the sausages in the pan. Close the lid.
4. Wait approximately 10 minutes.

Important! There is no need to increase the temperature; you need to make sure that the water does not boil. If this is not followed, the sausages may burst.

There are also special rules for eating a dish correctly:

Rule 1 is to eat with your hands, biting the sausage on one side, then dipping it into the sweet mustard and sucking out the filling. It is important to leave the shell intact.

Rule 2 – using a fork and knife. But even here, not everything is so simple. First you need to cut the sausage in half, and then use a fork to separate the meat part from the casing.

Rule 3 - again using a knife and fork, but now, having cut it in half, you need to alternately cut each half lengthwise and eat the meat.

Rule 4 – cut the sausage diagonally and eat it completely.

Munich sausage recipe

Every cook jealously guards the recipe for such sausages. Most often, these culinary secrets are passed down from generation to generation and are considered family heritage.

But the public still knows the basic recipe for the dish, a kind of culinary “backbone” that can be filled with its own tricks and tricks.

To prepare traditional Bavarian sausages, you need the following ingredients:

Veal – 750 g

Pork – 250 g

Egg white – 1 pc.

Lemon zest - from one lemon

Parsley to taste

Pork fat – 250 g

Onion to taste

Spices – salt, pepper, grated ginger, cardamom

Crushed ice – 150 g

Cleaned pork intestines

The cooking algorithm is as follows:

1. First you need to beat off the pork and veal.
2. Protein, zest, spices and onion are added.
3. Add chopped parsley and ice.
4. Carefully stuff the intestines.
5. Cook the sausages for 15 minutes according to the rules described above.

Where to try Bavarian sausages in Munich?

It's very easy to discover this delicacy in Munich. All you have to do is enter a restaurant or pub. But there is a rating of the best establishments where Bavarian sausages will give you culinary delight.

These include the Lowenbrau beer garden on Nymphenburger Straße 2. Tourists and locals give the highest marks to the preparation and service.

You can also go to Bergmannstr, 33 to the Augustiner beer garden or to the Hofbrauhaus, a famous beer garden at Platzl, 9.

Discovering “delicious” Bavaria with Bavarian sausages or Munich sausages is the right decision, because after that you will want to discover new local recipes.

The famous Munich sausages captivated consumers not only with their taste, but also with their strange appearance - they are completely white. The unusual color for sausages is explained by the fact that such sausages are not fried, but boiled (with the possibility of subsequent frying) in order to prevent the small pork intestine from bursting. The sausages themselves have a simple composition, which includes a mixture of meat with fat and simple ones.

Munich sausages - recipe

Typically, the meat component of sausages includes a mixture of minced pork, veal and a small amount of fat with pork skin. Original additions like ground cardamom, ginger and lemon zest are added to the meat mixture.

Ingredients:

• veal - 580 g;
• pork - 310 g;
• lard - 310 g;
• ice - 300 g;
• pork skin - 240 g;
• lemon zest - 1 teaspoon;
• a pinch of white pepper;
• a pinch of ground ginger and cardamom;
• parsley - 20 g;
• pork intestines.

Preparation

Before cooking Munich sausages, prepare the pork intestines by thoroughly cleaning and rinsing them.

Boil the pork skin in a liter of lightly salted water for about 15 minutes, then cool and twist. After twisting the veal and pork, beat them in a blender with half the crushed ice, zest and spices into a homogeneous paste-like minced meat. Beat the rest of the ice separately and mix with the minced meat, adding the twisted skin and herbs. After cooling the minced meat for at least an hour, distribute it in the intestine using a special attachment for a meat grinder. Form the sausages by twisting the intestines at equal distances, try to distribute the minced meat so that the sausages are not packed too tightly and do not burst during cooking.

Munich sausages are boiled for half an hour at a constant temperature of 80 degrees. After cooking, place them in ice water until completely cooled.

Ingredients:

Preparation

After twisting both types of meat, place the resulting minced meat in a blender along with the other ingredients, then blend, gradually pouring in about 900 ml of ice water. Adding liquid while beating will help emulsify the mince.

Place the sausages in water at a temperature of 80 degrees and boil for 15 minutes. Next, bake the Munich sausages in the oven for about 20 minutes at 190 degrees.

Bavarian sausages are the perfect snack to accompany beer. They are nourishing, tasty and piquant; eating them is a pleasure. But what is sold in modern stores bears little resemblance to real sausages. And therefore, in order to fully enjoy the taste, it is better to prepare such a dish yourself at home.

What kind of dish is this?

Bavarian sausages, sometimes called Munich or German sausages, are a traditional dish of the national cuisine of Bavaria (this is an area in Germany). They appeared a long time ago and almost immediately became a popular snack for beer. And today they are common not only in Germany, but also in many other countries.

What will you need to prepare?

Bavarian sausages are quite easy to prepare if you have the necessary tools and ingredients on hand.

Components

Sausages are made, of course, from meat, and usually a mixture of beef and pork is used, sometimes lard is added, it makes the snack fattier. Spices are also an integral part, and a lot of them are added, since in Germany and especially in Bavaria they love spicy dishes. If desired, you can add milk or cream, this ingredient will make the meat more tender.

The casing used is natural, usually pork or beef intestines, cleaned of course.

Adaptations

Since the meat will be minced, you will definitely need a meat grinder, and a special one with an attachment for preparing sausages and frankfurters (it looks like a small funnel on which the casing is put on).

How to cook?

So, how to cook Bavarian sausages? We offer you two options.

Option one

This recipe is classic; the sausages will be hearty and savory.

List of required ingredients:

• 1.5 kilograms of veal;
• 500 grams of pork fat;
• 1 large onion;
• a pinch of nutmeg;
• greens to taste;
• ground black pepper and salt to taste;
• pork intestines (for casing).

Preparation:

The meat must be washed well and cleaned of veins, if any. Next, cut it into small cubes.

Peel the onion and cut into slices.

Pass the meat through a meat grinder along with the onion, preferably twice, so that the sausages turn out tender and not stringy.

Add greens to the minced meat (they must first be washed and chopped), salt, nutmeg and pepper, mix everything well.

Now attach the sausage attachment to the meat grinder. Cut the intestines into several equal parts about 20-30 centimeters long. Take the first part, tie one end with thread or rope, fill the resulting tube and tie the other end. Prepare the rest of the Bavarian sausages in the same way.

Option two

This option involves adding cream or milk, so the sausages will be more tender. And the wine will make them especially aromatic.

Ingredients:

• 1 kg pork;
• 500 grams of beef;
• 300 grams of pork belly;
• a glass of milk;
• a glass of cream;
• 200 ml dry white wine;
• several pieces of loaf;
• a pinch of ground cloves;
• a pinch of nutmeg;
• salt to taste;
• intestines.

Preparation:

Pass pork, brisket and beef through a meat grinder.

Soak the loaf in milk, and when it softens, add it to the minced meat along with cream, wine, salt and seasonings, mix everything thoroughly, or better yet, pass it through a meat grinder again.

Now fill the intestine with minced meat, dividing it into parts and tying the ends with thread.

These sausages are best fried.

Heat treatment

You can prepare Bavarian sausages in different ways:

• Frying in a frying pan. And it’s better to fry not in oil, but in lard or fat.
• Grilling is the perfect way! The sausages will turn out very juicy and have an appetizing crust.
• In the oven. Why not? Just grease a baking sheet with fat or lard, coat the sausages with it, place them at some distance from each other and bake until cooked, that is, until golden brown.
• Cooking. Yes, it’s quite possible to boil sausages. A kind of dietary option.
• If desired, you can cook the appetizer over coals by putting the sausages on skewers or placing them on a grill.
• Stewing is also allowed, and it is advisable to stew it in some kind of spicy sauce.

How to submit?

This appetizer is served, of course, with the foamy drink that many people love - beer. In addition, they must certainly come with some kind of sauce, preferably spicy. It could be mustard or, for example, ketchup. And in Bavaria, sausages are often served with pretzels, and this combination turns out incredibly tasty and harmonious!

As for serving, it is best to place all the sausages on one large dish and place a bowl of sauce next to it. This appetizer can be eaten with your hands, but careful and pedantic gourmets will prefer to eat with forks and from their own plates, so don’t forget about them.

Some useful tips to help make Bavarian sausages even more delicious:

If you are using meat that is not very fatty, be sure to mix it with lard, as the appetizer should turn out to be quite fatty.

The intestines must be thoroughly rinsed, otherwise the finished dish may acquire an unpleasant aftertaste. Wash them with running water outside and inside. If it was not possible to remove all the insides, you can leave the intestines in a bowl of water for a couple of hours. Then they need to be dried, and then they are ready for use.

You can add any seasonings to your taste, but in the end the sausages must turn out quite spicy, otherwise they cannot be called Bavarian.

You can add beer (especially dark beer) to the minced meat; it will give the appetizer additional juiciness and incredible aroma.

Be sure to serve Bavarian sausages hot, otherwise they will not be tasty and juicy!

Now you know exactly what to please your family or guests.

Store shelves now offer a wide range of different sausages, small sausages, frankfurters and kupats, which can be purchased both frozen and fresh. These meat products can be in natural or polyethylene casings, with or without the addition of spices, as well as smoked or raw. Many housewives know how to fry sausages, but in order for the appetizer to turn out truly tender, juicy and aromatic, you need to know some of the features of preparing such a product. In addition, you can make a homemade dish that will be more healthy, natural and very appetizing. After analyzing different methods of baking sausages, you can choose the most suitable one, which will be not only convenient, but also fast.

In a frying pan

The most suitable method for home cooking is using a frying pan; frying in such a pan is easy, and the finished product has a pleasant surface crust.

You can bake products made from various meats using this method. It turns out delicious if you fry Bavarian sausages in a frying pan, which are distinguished by their white color, natural casing and the content of veal, lard and seasonings. Snacks from such a dish are considered tasty, satisfying, and do not contain harmful ingredients. It is recommended to first boil Bavarian kupaty for about ten minutes, and then fry over moderate heat for the same period of time.

In addition to the pan, you can immediately use a frying pan, into which a small amount of liquid is poured and the kupats are placed. After the water has completely evaporated, add vegetable oil to the bowl and cook until browned on all sides. This method is used to preserve the delicate surface film of sausages, which easily bursts. Also, experienced housewives advise not to use a fork, since when the snack is pierced, its natural film from the intestines is also easily torn.

How long does it take to fry chicken sausages in a frying pan? Chicken meat cooks faster than other types, so it will take no more than ten minutes to prepare delicious kupat. Pour one tablespoon of sunflower oil into a hot bowl, add half a glass of water and place the meat product, covering the pan with a lid. After simmering for five minutes over medium heat, turn the sausages over so you can sear the other side. A beautiful golden brown crust will indicate the readiness of the snack.

If there is no time for long baking, then it is possible to reduce it. To do this, use a toothpick or a sharp needle to make several punctures in the outer casing of the sausages, after which you can immediately bake them in oil, remembering to turn them over often.

Any meat kupaty should be thawed before cooking. It is better to place them in the refrigerator, placing them on the bottom shelf, and then continue the process at room temperature for about another half hour. This way the product will not lose its taste and beneficial properties. And for quick defrosting, it is enough to briefly immerse the sausages in warm water, but it should be borne in mind that this method makes the product less juicy and rich.

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

In order to prepare homemade kupaty in a natural casing, you will need:

• 800 gr. pork;
• 200 gr. beef;
• 200 gr. lard;
• 3 m of natural guts;
• 2 cloves of garlic;
• 3 onions;
• spices.

Grind the meat, lard, onion and garlic in a meat grinder. Add spices to the minced meat and mix well. We tighten the prepared intestines with a thread on one side, stuff them through a funnel with the resulting meat mixture, and after twenty centimeters we tie them up again. We repeat the procedure until we run out of ingredients. Then cook the sausages in boiling water for one minute and let them dry.

This product can be frozen and stored in the freezer or immediately fried.

To bake kupaty in the oven, preheat it to 180 degrees and place a baking sheet with meat products, pre-greased with oil. We cook the dish on one side for about ten minutes, then turn it over and cook for about the same amount of time. Meat in natural film should acquire a beautiful golden or red layer, depending on its composition.

Sausages are served hot with various sauces or side dishes. The product can be cut into pieces or consumed whole. Kupaty is usually prepared using one’s own imagination and experimenting with the composition of spices, seasonings and even herbs. This snack is always tasty, filling and aromatic.

An important advantage of meat sausages is that they can be baked not only at home, but also outdoors. And minced meat for cooking can be used based on personal taste preferences, adding and changing its composition. By following the rules of frying and using the advice of experts, you can get not only a savory dish, but also satisfaction from the culinary process itself.