What to cook from boiled sausages. Delicious and simple recipes for dishes with sausages. Warm potato salad with sausages for frying and grilling

So tasty, everyone’s favorite, easy to prepare and affordable sausages.. You will most likely think, what can we say about them, about these sausages. After all, it looks like an ordinary sausage that requires heat treatment. But you are wrong. Sausages are not just a simple sausage, they are a real magical material that in the hands of creative individuals can transform and help create the most incredible masterpieces of culinary art.

So, let's look at some of the abilities of sausages that are so simple at first glance.

Sausage pie

Are you already tired of the standard fillings for pies in the form of mushrooms, meat, cabbage? Prepare a sausage pie that will not only be delicious, but also amazingly beautiful.

Roll out the dough thinly, cut it into thin strips (see photo) and start weaving sausages into the pie. Alternate the sausages with strips of dough to create a nice, neat, braided pattern.

Hot dogs are ideal for this pie, as they are slightly longer than standard ones.

Coat the pie with egg yolk and bake. Serve sausage pie with ketchup, mayonnaise and mustard.

Spaghetti with sausages

Judging by the name, you might think that there is nothing special about this preparation. But now we will prove the opposite to you.

Cut the sausages into several pieces. Pierce each sausage piece with pasta and place your creation in boiling water.

The finished dish is very unusual in appearance - a sort of “sausage and pasta”.

Spiral sausages

Do you like to eat not only tasty, but also beautiful? Then you should master the technique of cutting sausages with a spiral.

Pass a knitting needle exactly in the center along the entire length of the sausage, and then make a cut on the sausage in the form of a spiral (see photo).

Now you can carefully remove the knitting needle from the sausage and enjoy your magical creation. Cook spiral sausages and surprise your family.

Sausages in Mummies dough

This option is especially suitable for themed parties and children's birthdays, as well as Halloween.

Wrap each sausage in a strip of dough and bake in the oven. When the sausages have cooled a little, make edible eyes for the mummies in the form of your favorite sauces.

Sausage hearts

This version of sausages would be appropriate for a romantic dinner or breakfast. Delight your lover with a seemingly simple dish, but so tender and filled with your love.

Cut the sausage in half diagonally and fold the slices towards each other. Secure the sausage heart with a toothpick or skewer. Decorate the heart with pieces of olives or cheese. These sausage hearts can be used to decorate any dish: sandwich, salad, side dish, etc.

Cut the sausage lengthwise, but not all the way through. Turn the halves of the sausages in opposite directions and connect their edges (see photo). Secure the ends of the sausage with a toothpick.

Place the resulting heart in a frying pan, and then break the egg inside. Romantic scrambled eggs are ready!

Sausage flowers

A wonderful holiday breakfast option for beloved mothers on Mother’s Day and for all women on March 8th.

Cut the sausage in half, make neat small cuts, form a circle and place it on the frying pan. Break the egg inside. Festive spring scrambled eggs are ready!

Sausages for little gourmets

Do you want to please and surprise your baby? Make him some sausage octopuses. To do this, you just need to make a couple of cuts and now the funny octopus is already smiling at the baby from the plate.

Sausages. Sausages are a popular sausage product that is consumed both independently and in combination with other products, being one of the ingredients of various dishes.

It is believed that sausages in their modern form were created by the Viennese butcher Johann Laner. Even the date of creation of the sausage is known - November 13, 1805. It was called "Frankfurter" because Laner himself was from Frankfurt. The “progenitors” of sausages are mentioned in Homer’s Odyssey.

True, if at first sausages were made from meat, then when they discovered that the buyer would not be able to evaluate the contents of the product, manufacturers began to save money. They began to put not only the skin and tendons of animals into sausages, but also completely replaced the meat component with protein additives. Further - worse. To extend the shelf life and improve the taste, they began to put a lot of chemical components in sausages - dyes and preservatives, which greatly alienated sausages from a healthy diet.

Doctors recommend not to overuse sausages. And if you are a big fan of this product, learn how to determine the quality of the product. Do not buy sausages that are too bright - this indicates the presence of dyes. However, the product should not be too dark - this is an indicator of the presence of preservatives. A good sausage is greyish-pink. Don't buy too many sausages - take one pack to try and cook. The sausage should not shrink or, on the contrary, swell too much. This indicates the presence of a large amount of carrageenan, an additive that provokes allergies.

If the product is good and the manufacturer is reliable, in general, you can afford to enjoy the taste of sausages. Moreover, there are so many people who want to have fun! In Bavaria, for example, they love sausages so much that they even installed a bronze statue of this invention (the town of Hasseldorf).

Sausages can be prepared in all known ways - boiled, fried, baked, grilled. They are cut and added to other dishes (for example, casseroles, omelettes) and even stuffed (for example, with cheese).

Season the finished sausages with mustard, ketchup and horseradish. Serve with any side dish - for example, mashed potatoes, buckwheat porridge, stewed vegetables, etc.

Dishes using sausages such as sausage rolls and hot dogs are very popular. However, there are also more original and refined recipes - for example, turkey sausages, which are stewed in tomato sauce with vegetables and fruit cider. Other great sausage recipes include Battered Sausages with Tartar Sauce, Bell Pepper Sausages in Tomato Sauce, Tender Sausages with Garlic and Spinach, Sausage and Cheese Casserole, Sausage Pasta with Basil and Parsley Green Sauce, Sausages in Hot Sauce , sausages with cauliflower and cumin, pancakes with sausages and cheese, sausages in bacon, omelette with sausages and tomatoes, sausages in foil with ginger and leek, stewed cabbage with sausages and tomatoes.

Sausages are also called “bachelor’s food”, because their preparation takes a maximum of ten minutes, and the dish can be made even by a person very far from cooking. But the simple dish also has its downsides. The main thing is the composition of the purchased product. Sometimes store-bought sausages don’t even smell like meat. But with an excess of all kinds of preservatives and “flavors close to natural.” Such sausages should not be given to children, and it is not recommended to eat them yourself. And after trying homemade sausages, the recipe for which will be given in this article, you will completely refuse the store-bought product. After all, you get used to good things quickly. Do you think you can’t replicate food industry technologies at home? With a good blender and some cling film and string, making sausages will be easy. And most importantly, the result will be tasty and healthy.

Ground meat

The store has a truly huge selection of sausages. You can also find dairy, so-called “Children’s” or “School”, pork, chicken, turkey meat and mixed minced meat. The same variety can be transferred to homemade sausages. The recipe allows you to make them from any meat. And you can fully realize your culinary fantasy. Add your favorite spices to the meat, add milk, add grated cheese, eggs, herbs, garlic and onions, lard. To make the taste of baby food sausages more delicate, dry cream is added to the minced meat. Sausages made from combined minced meat with pork and beef are very tasty and juicy. For diet sausages, take chicken breast or turkey fillet. If you don't want to bother with cutting meat, you can buy ready-made minced meat. But be prepared for the fact that, unlike cutlets and brizoli, sausages require very fine grinding of meat.

Preparation of minced meat

Do you completely trust your blender? After all, he will have to work hard today. Even if you bought ready-made minced meat, you need to grind it even more until it becomes a smooth puree. If you don’t have a blender on your farm, you can still make homemade sausages. The recipe instructs you to pass the minced meat through a meat grinder at least four times. In a word, the mass should be smooth and homogeneous. Otherwise, you won’t end up with sausages, but sausages, which, you see, is also not bad. Add other ingredients to the rolled minced meat. What are the proportions? For a kilogram of meat fillet you need to take one egg, one hundred grams of butter and a glass of whole milk. Salt and grated nutmeg are also required. All other ingredients - pepper (black or red), seasonings, herbs, spices, onions and garlic (but they should also be minced or crushed in a blender), a little cognac, cheese, lard and others - can be added optionally.

Product formation

The recipe for sausages at home instructs us to knead the minced meat for a long time. This will allow the ingredients not only to come together, but also fill the mass with air bubbles. The minced meat should be moist. This way the sausages will come out juicy and tasty. Then you should keep the minced meat in the refrigerator for a couple of hours, or even better, overnight. And only then start shaping the sausages. Both at home and at a meat processing plant, there are two ways to wrap minced meat. These are intestines and cling film. The first method is considered more natural. But in order to form sausages in this way, you will need a special attachment for a meat grinder, with a “tap”. You can get by with a pastry syringe with a large hole. In the end, you can use a tight bag with the tip cut off. And in order to make sausages in cling film, all you need is a hard work surface and thread. Therefore, we will start with this easiest way to form products.

Homemade sausages in cling film: recipe

For convenience, here too you can put the minced meat in a plastic bag with a corner cut off or a pastry syringe. Unwind five to six centimeters of cling film and cut it off. Place the piece on a flat surface and smooth it out. Place some minced meat in a strip in the center. With some skill, you can use an ordinary tablespoon in this method. We select the edges of the film and close the minced meat. Gently but persistently press to release air bubbles. This is necessary so that during cooking the sausage does not swell and its casing does not burst. This will not affect the taste of the dish, but it will spoil the aesthetic pleasure. Having wrapped the sausage, we roll it on a wooden board for a while to give the product the shape of an even stick. Then we wrap the ends of the cling film like a candy wrapper. To prevent them from opening during heat treatment, we wrap them several times with strong thread. Before cooking, the recipe for homemade sausages in film requires keeping them in the refrigerator for a while. And if you don’t plan to use them right away, hide the products in the freezer.

Formation of sausages in the intestines

This natural casing for sausages and sausages is sold in markets. The intestines are kept there in a concentrated saline solution. Therefore, first we need to rinse them by simply placing them on the tap. The recipe suggests making delicious homemade sausages from lamb intestines. But pork will also do. Having washed the intestine, we attach it to the faucet, but not to the water supply, but to a special attachment to the meat grinder. Or we fill it, as in the method with cling film, through a syringe or bag. However, there is a nuance. The intestines should be stuffed loosely with minced meat so that the meat has room to “grow”. But then the finished semi-finished products need to be pierced in several places with a needle to allow air to escape. If the intestine is long, you can make a whole garland of sausages out of it, intercepting sections at equal distances with a harsh thread. This method is more labor-intensive, but it gives the cook several advantages. Now we can cook sausages in the gut on the grill, fry in a pan or bake in the oven.

How to cook products

Exactly the same as a store-bought product - in salted water. The recipe for sausages at home does not indicate cooking time. It all depends on the type of meat, on the shell and on the thickness of the product. If you made thin chicken sausages in cling film, then just let them boil for five to seven minutes. But thick sausages made from minced pork or beef should be cooked in the intestine for about half an hour. Cooking time for sausages in the oven, frying pan and grill may also vary.

Homemade sausages in dough: recipe

Are you an ardent fan of fast food and can't do anything about it? At least make your hot dog less harmful. For this dish, one of two types of dough is used: puff pastry and yeast dough (both rich and plain). Let's first consider a recipe for sausages in dough at home using the first type. Puff pastry is sold frozen in the store. Cooking it is long and difficult. And since a hot dog is a fast food dish, let's use a store-bought product. We will only have sausages at home. Carefully unroll the dough layer. Cut a narrow strip from it, twice as long as the sausage. Use a rolling pin to shape the dough into a flat shape. Use this ribbon to wrap the sausage in a spiral. Needless to say, you need to remove the film from the meat product. Place our sausages on a baking sheet lined with parchment paper or greased with vegetable oil. Brush the top of the dough with egg. Bake in a preheated oven for about twenty minutes at 180 degrees.

Other ways to make homemade sausages: ideas

You can cut the products into pieces and make a delicious omelet or scrambled eggs with them. If you bake homemade sausages in dough in the oven, the recipe advises sprinkling them with grated cheese five minutes before the end of the process. You will get an appetizing rosy cap on a platter. Homemade sausages are also delicious as a budget barbecue. Try grilling them with vegetables - it will be very tasty. Sausages are also suitable for first courses. They need to be added to soups, after being fried with onions and carrots. The national German dish bigos also uses sausages as one of its components.

Sausages baked with bacon
Ingredients:
sausages - 3 pcs.
hard cheese - 80 g
bacon - 3 slices
ready mustard - 1 tsp.

Cooking method:

Cut the cheese into cubes. Cut the sausages, coat the cut with mustard, add a block of cheese, wrap each sausage with a slice of bacon, secure everything with a skewer and bake in the oven. Serve on green salad leaves.

Sausages in puff pastry
. Ingredients:
500 g puff pastry
8-9 sausages
optional:
pickled cucumbers
Korean carrots
cheese

Recipe:
Cut the cucumbers lengthwise into several pieces.
Cut the cheese into thin slices.
Roll out the dough to about 3 mm thick, cut into strips 30-35 cm long and 3-4 cm wide.
Wrap the sausage in a strip of dough.
You can wrap the sausage with cucumber, cheese or carrots.
Grease a baking tray a little with oil or line it with baking paper.
Place the sausages.
Place in an oven preheated to 180 degrees and bake for 20-25 minutes.

Branded sausages
Ingredients
2 sausages
2 strips of hard cheese
3–4 slices sweet pepper

Cooking method
Cut the sausages halfway with a sharp knife and insert thin strips of cheese and sweet pepper into the cut. Grill, covered, cut side up, until cheese begins to melt. Serve with grilled slices of bread and cherry tomatoes.

CHEESE PIE WITH SAUSAGES
Need to
3 eggs
250 g mayonnaise
1 cup (160 g) flour
2 teaspoons baking powder
100 g hard cheese
200 g sausages (sausage, ham)
0.5 teaspoon salt
25 g dill
1 bag (10 g) sesame

Knead the dough from mayonnaise, eggs, flour, baking powder and salt. Add finely grated cheese, chopped sausages and finely chopped dill. Place the dough in a greased form. Sprinkle sesame seeds on top. Bake in an oven preheated to 180 degrees for 35-40 minutes.

Meatloaf with omelet and sausages
Ingredients:
Any type of meat (beef, veal, pork)
omelette,
sausages,
spices,
sweet pepper, cut into strips,
olive oil,
culinary thread

We will need a thin, long and very sharp knife, with which we carefully “reveal” the meat. I had a piece for carbonation. We opened the meat into a 2 cm thick plate. It’s labor intensive, but it’s worth it. Salted, peppered, combed, sprinkled with your favorite meat seasonings.
Cook the omelette in a flat frying pan. We fry it on both sides. To turn the omelette over, use either a frying pan lid or a flat plate of the required diameter. We turned the frying pan upside down and let the omelette slide off the plate and onto the frying pan again, but on the other side.
Sweet peppers, scrambled eggs and sausages cut into strips were placed on top of the meat. Wrap tightly and secure with kitchen string. You can sprinkle some more seasonings.
Grease the frying pan with olive oil and lay out the roll. Preheat the oven to 200 degrees and set the meat to cook, covering it with foil or a lid. From time to time we turn the roll over and pour over the resulting juice. Cooking time depends on the size of the roll and the thickness of the meat.
To form a golden crust, remove the foil or lid and baste frequently with the released juice.
To cut the roll into thin slices, you will have to cool the roll and use a knife with a thin but sharp blade.

Frittata with spinach, sausages and feta
Ingredients:
350 g spinach
1 tbsp. l. olive oil,
1 large chopped onion,
220 g sausages
8 eggs
60 ml cream (35% fat),
0.5 tsp. salt,
0.5 tsp. freshly ground black pepper,
150 g feta cheese,
fresh parsley.

Cooking method:

Preheat the oven to 170ºC. Grease a glass baking dish 20x20x5 with butter.

Bring a large pot of salted water to a boil. Add spinach and simmer for 2 minutes until the leaves soften. Drain the water. Chop the spinach, then place on a kitchen towel and squeeze dry.

Heat oil in a large nonstick skillet. Add the onion, cover and cook for 4-5 minutes until softened. Add sausages (cut into pieces) and fry, covered, until golden brown, 5-7 minutes. Remove from heat, let cool.

Beat eggs, cream, salt and pepper in a large bowl. Add spinach, browned sausages, feta, mix everything and transfer to a preheated baking dish.

Bake the frittata for 45-55 minutes. Transfer the pan to a rack and let cool for 15-20 minutes. In order to remove the frittata, you need to turn the form over onto a dish or tray, and then turn the frittata back so that it is the correct shape. cut into 20 pieces.

Can be prepared a day ahead and reheated later.

Sausage dishes/google.by

Sausage dishes/google.by

Sausage dishes/google.by

Sausage dishes/google.by


Sausage dishes/google.by

9 original ones that are not embarrassing to put on the table.

No. 1. Potato casserole with sausages

INGREDIENTS:

5 potatoes
4 sausages
2 eggs
100 g hard cheese
oil
green onions
ground black pepper
salt

COOKING METHOD:

1. Peel the potatoes and boil in salted water. Cool, grate on a coarse grater and add beaten eggs. Salt, pepper, mix.
2. Place the potato mixture on a greased baking sheet. Place finely chopped sausages on top. Sprinkle with finely grated cheese. Bake in a preheated oven for 10-15 minutes.
3. When serving, sprinkle with chopped green onions.

Bon appetit!

No. 2. Cabbage casserole with sausages

INGREDIENTS:

head of cabbage
4-5 sausages
3 medium onions
1 carrot
3 small apples
2 eggs
cheese
3-4 tbsp. spoons of flour
butter or margarine
greenery
salt pepper
breadcrumbs

COOKING METHOD:

1. Shred the cabbage, rub it with salt, chop the onions, apples and carrots on a coarse grater, cheese on a fine grater, cut the sausages into slices.
2. Fry onions and carrots, add cabbage, salt, pepper, simmer for min. 10, add apples and simmer for another 20 minutes.
3. Coat a frying pan with high sides with drains. butter, sprinkle with breadcrumbs and add part of the stewed cabbage, then a layer of sausages and cheese. Then again cabbage, sausages, cheese. The top layer is cabbage.
4. Mix sour cream with flour and eggs, pour in cabbage, sprinkle with cheese and bake in the oven until the cheese is browned.

Bon appetit!

No. 3. Vegetable casserole with sausages

INGREDIENTS:

1 kg potatoes
1 liter can of peas
4 onions
0.5 kg sausages
2-3 tomatoes and peppers each
greens to taste

For the sauce:
200 ml sour cream
200 g cheese
1 egg
1 glass of water
2 tbsp flour
salt
pepper to taste

COOKING METHOD:

1. First you need to fry the potatoes cut into thin strips in vegetable oil.
2. Fry the milk veal sausages.
3. In a separate frying pan, fry the onion until half cooked, add green peas and simmer for about five minutes over low heat.
4. Place a layer of fried potatoes on a greased baking sheet, then a layer of peas with onions and sausages. Top with sliced ​​tomatoes and green (red) bell peppers. Place in the oven for 10 minutes.
5. Prepare the sauce separately by mixing sour cream, egg, grated fat cheese and flour diluted in a glass of water. Pour the sauce over the casserole and return to the oven for a couple of minutes until the sauce thickens.
6. Before serving, sprinkle the casserole with chopped herbs (parsley, basil, dill).
7. You can eat it with ketchup or soy sauce, as you like.

Bon appetit!

No. 4. Rice casserole with sausages

INGREDIENTS:

2 tbsp. short grain rice
4 eggs,
2 large onions
1 bunch of dill
8 pcs. sausages (I have sausages with cheese)
3 tbsp sour cream
50 gr. hard cheese
salt
pepper
favorite spices to taste

COOKING METHOD:

1. Boil the rice and let cool.
2. Cut the onion into cubes and fry in vegetable oil until transparent. Leave to cool.
3. Divide the eggs into whites and yolks. Beat the whites into a fluffy foam and mix with the cooled rice.
4. Add finely chopped dill to the rice. Gently stir the mixture from bottom to top. Salt and pepper. Add your favorite spices.
5. Mix the yolks with the cooled fried onions.
6. Cut the sausages in half lengthwise.
7. Place half of the prepared rice in a greased pan.
8. On top is a mixture of onions and yolks.
9. Then arrange the sausage halves.
10. Add the remaining rice and smooth it out.
11. Grease with sour cream, sprinkle with grated cheese.
12. Bake in an oven preheated to 180C for ~ 35 minutes.
13. Cool slightly and cut into portions. The casserole holds its shape well.

Bon appetit!

No. 5. Pasta casserole with sausages

INGREDIENTS:

125 g pasta
2 onions
1 tbsp. l. tomato puree
2-3 sausages
250 g cheese
30 g butter
salt, pepper to taste
fresh herbs
mayonnaise

COOKING METHOD:

1. Boil the pasta. You can do this in advance. Then prepare the sauce. Fry finely chopped onion in butter. When it is slightly browned, add 1 tbsp. a spoonful of tomato puree diluted in 3 tbsp. spoons of boiled water. Boil the sausages separately, chop them finely and simmer with the sauce. Salt and pepper to taste. Grate hard cheese, such as Dutch or Swiss, on a coarse grater. Grease a baking dish or a regular frying pan with high sides with butter (to prevent the casserole from burning, you can sprinkle the pan with breadcrumbs for safety) and place layers of pasta, sausage sauce, and a lot of grated cheese in it, alternating these products until will not end. Sprinkle cheese on top of casserole. Preheat the oven to 180 degrees and bake the pasta in it for approximately 15 minutes. Serve the dish after garnishing with fresh herbs. This pasta casserole goes well with a salad of fresh cucumbers, tomatoes and onions. Tip: you can pour mayonnaise mixed with tomato ketchup on top of the casserole, it will become more juicy and appetizing.

Bon appetit!

No. 6. Royal chicken with sausages

INGREDIENTS:

large chicken about 3 kg.
garlic 2 cloves
medium sized zucchini
onions 80 g.
eggplants 200 g.
sausages in natural casing 200 g
cream 80 g.
olive oil 10 tbsp. l.
bread 8 slices
eggs 2 pcs.
thyme, salt, pepper to taste

for onion marmalade:
butter 80 g.
onions 60 g.
sherry 1/4 cup

COOKING METHOD:

1. Wash the gutted chicken thoroughly. We sauté the eggplants and half the zucchini, that is, simmer them over low heat. Meanwhile, in a second frying pan, simmer finely chopped chicken heart, stomach and liver with the other half of the zucchini, onions, salt and pepper. Finely chop the sausages, mix them with the contents of both frying pans, add bread, thyme, chopped garlic, eggs. Mix the whole mixture and stuff it into the chicken, which we then sew up. Place it on a baking sheet and bake at 140 degrees, pre-watering it with olive oil. After 10 minutes, remove the chicken and thoroughly pour the resulting juice over it. Place back in the oven and bake for another two hours. During this time, prepare onion marmalade. To do this, put chopped onions in a frying pan and pour in 20 g of water. When all the water has evaporated, add butter and sherry. Boil this entire mixture thoroughly. Cut the finished chicken into slices, each of which is generously poured with thick sauce. Serve the royal chicken hot.

Bon appetit!

No. 7. Roast with bacon and sausages

INGREDIENTS:

800 g new potatoes
75 g bacon
2 onions
4 tomatoes
2 tbsp. l. vegetable oil
sausages 300 g.

COOKING METHOD:

1. Peel the potatoes, cut into slices and boil for 10 minutes in salted water. Cut the bacon into thin strips, the onion into slices, and the sausage into circles. Cut the tomatoes into 4 parts. Heat vegetable oil in a large frying pan, fry bacon and sausages in it until golden brown and remove from the pan. Place onion slices and potatoes into the pan. Fry for about 5 minutes. Salt and pepper. Add tomatoes and fry for another 5 minutes. Rinse the greens with water, pluck the leaves and place on the potatoes along with the fried bacon and sausages.

Bon appetit!

No. 8. Penne with sausages and sweet peppers

INGREDIENTS:

8 sausages
1/4 cup olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 bell peppers, thinly sliced
1/4 cup chopped parsley
2 tbsp. l. sherry
2 cups tomato juice
salt
450 g penne pasta

COOKING METHOD:

1. Brown the sausages in a heavy-bottomed frying pan. When they are ready, transfer them to a plate. In the same skillet, heat the oil over medium heat. Add onion and garlic, cook until soft. Add the parsley and pepper and cook for a few more minutes, then add the sherry. Pour in tomato juice and salt to taste. Place the sausages back into the pan and simmer for 20 minutes. While the sausages are cooking, cook the pasta and drain well. Transfer pasta to a larger platter. Place sausage and peppers on top of pasta.

Bon appetit!

No. 9. Meat with broccoli and sausages

INGREDIENTS:

1 small onion
1 teaspoon vegetable oil
salt, ground black pepper
1 teaspoon mustard
dried thyme on the tip of a knife
1 pork neck steak (about 150 g)
smoked sausages 3 pcs.
1/2 apple
1/2 package frozen broccoli mixture

COOKING METHOD:

1. Peel the onion, cut into thin half rings and sauté in 1/2 teaspoon of vegetable oil. Season with salt and pepper, add mustard and thyme.
2. Rinse the steak with cold water, pat dry and cut into a pocket. Fill it with the onion mixture and pinch off the edges. Cut the core out of the apple and cut it into rings. Fry the meat in the remaining vegetable oil (4 minutes on each side) along with apple rings. Salt and pepper. As a side dish, prepare frozen broccoli mixture as directed on package. Separately, fry the sausages until golden brown. Mix sausages with cabbage and serve as a side dish for meat.

Bon appetit!