How to fry raw store-bought sausage in a frying pan. Fried sausage: classic and unusual recipes. Salad with fried sausage

Delicious and everyone’s favorite fried homemade sausage can become a decoration festive table. This dish is very easy to prepare. But not all novice cooks know how to fry homemade sausage in the oven. Making homemade sausage is not very difficult. It requires fresh pork meat and pork intestines.

First way

Ingredients for making fried sausage:

pork meat (pulp from the shoulder, back, neck) - 1 kg.
salt – 30 gr.
ground black pepper – 15 gr.
ground bay leaf - 8 gr.
garlic (large) – 2-3 cloves.
boiled water, slightly warm - approximately 80 grams.
pork intestines (cleaned) - 1 m.

First you need to take cold water, dilute it in half with vinegar, and soak the intestines in it. With this treatment, the intestines will become much softer, they will be easier to process, and the unpleasant odor will be killed.

Rinse the meat well cold water, let drain. Cut the meat into cubes with a diameter of 0.5 centimeters. Place it in a prepared bowl, add salt, pepper, and ground bay leaf.

Add chopped garlic to the meat. Pour in water, but not all at once, but little by little, over a couple of steps. It will add juiciness to the meat. At the same time, we constantly do not stop stirring the product. Set the meat aside, let it sit, and in the meantime start grinding.

The meat grinder must be connected to attachments that are used specifically for intestines. This is the easiest way to fill them. The intestinal skin must be put on the nozzle.

Turn on the meat grinder and the minced meat will begin to fill the intestinal skin. You need to pull up the intestine and distribute the minced meat over it to evenly fill it along its entire length. To prevent the skin from bursting when frying in the oven, you need to pierce the sausage with a needle at about a distance of 5-7 centimeters.

The length of the sausage rings is up to your discretion. You can make it long, or you can divide it into two halves or into smaller rings. To prevent it from bursting during frying, you should not compact it too much. We do not fill the sausage to the very end, but leave a small part of the intestine on both sides so that we can tie the edges, or we tie the ends with a thick thread. Place the sausage prepared in this way in the refrigerator for 4 or 5 hours.

Place the product in a mold and place in a preheated oven. Fry homemade sausage at 180 degrees until golden brown. Sausages are fried for 30 or 40 minutes, 15-20 minutes on each side. But the frying time may vary depending on the properties. The main thing is not to overcook it, otherwise it will turn out dry. You can cook salami sausages or homemade sausage in a steam bath in the oven.

Advice. It is not necessary to take a whole piece of meat to fry sausage. You can use meat scraps left over from cooking others. meat dishes, for example from barbecue. But it is not recommended to take meat from the head, since there it is tough and streaky.

Second method: fried homemade sausage in Ukrainian

Ingredients needed for cooking:

pork meat (with a fat layer of 30-50%) – 1 kg.
garlic (chopped) – 5 cloves.
ground black pepper – 1/4 tsp.
salt – 1 tsp. (with top).
sugar – 1/4 tsp.
pork intestines.

Grind the meat in a meat grinder with large holes. Mix it with salt and spices (pepper and garlic).

Place an attachment with a tube on the meat grinder, which is specially designed for stuffing sausage. Place the intestine, previously soaked in water diluted in half with vinegar and cleared of fat and mucus, onto a tube. Secure with an elastic band.

Make sure that chopped meat distributed evenly throughout the intestine. The edges of the intestine should be tied with a strong thread. Fold the raw sausage into rings and tie it crosswise with strong twine.

Place sausage rings on a greased baking sheet. Make small punctures at equal intervals throughout the sausage ring. Fry homemade sausage in the oven on one side for 25 minutes. Then turn it over to the other side and fry on the other side for another 25 minutes.

If too much fat is released during frying, it must be drained. To cool, the product must be taken to a cool place where the temperature is from 0 to +10 degrees for 7 hours, without removing it from the baking sheet.

Fried Ukrainian sausage in this way can be stored for about two months.

How to fry homemade sausage in a frying pan

Many beginners don’t know how to properly fry homemade sausage in a frying pan. You need to take sunflower oil. Heat a frying pan with oil. Place the product, folded into rings, into a heated frying pan, make punctures at a short distance from each other, along the entire length. Juice will be released from these holes during frying, which will prevent the sausage from bursting during frying.

Fry on both sides until golden brown. Beginner cooks don't know how long to fry a dish? You need about 15-20 minutes on one side, turn over to the other side, fry for the same amount of time.

Pour some water into the frying pan, close the lid, and fry until the water has completely evaporated.

Sausage can be served both hot and cold. But in order to cut it into beautiful and even pieces before serving, you should completely cool the dish and then cut it.

How to fry sausage in a slow cooker

Cooking sausage in a slow cooker is quick and easy. To do this, add a small amount to the bowl sunflower oil, put the product there, folded into rings. Turn on the multicooker for 45 minutes, setting it to baking mode. Fry for 25 minutes on one side. Turn over to the other side and cook for another 25 minutes on the other side. A vegetable side dish goes well with the dish.

Incredibly tasty, satisfying and easy to prepare. Moreover, such fried sausage useful because everything is made from natural products at home.

I finally got around to making sausage! True, I started conducting my first experiments with homemade sausage last year - first I did it, then I did it, but I really, really wanted to try making sausage in a natural casing. I, as an exemplary bore and an exemplary perfectionist, first studied the technology and recipe. It turned out to be logical that the real smoked sausage It’s difficult to cook “like in a store” without a smokehouse; you can’t just create a sausage with a beautiful store-bought color and texture - you need nitrite salt and strict adherence to the cooking technology at low temperatures, and for perfect sausages there are some tricks.
But you have to start somewhere, and first I prepared the simplest sausage from coarsely ground minced meat, which I stuffed into a pork belly and fried in the oven.
Yes, if you can somehow manage without a tricky mixture of spices and nitrite salt, then nothing will work without a sausage casing!
Of course, my first instinct was to go to the market and look for the right product. But searching for additional information on the Internet, as well as pictures, completely discouraged my desire to drag THIS home. In a nutshell, it is difficult to find intestines in the meat aisles, but it is possible (ask the butcher, they will definitely bring you the next day), and although the intestines are cleaned, they can be called conditionally so. It will take a long time and thoroughly to clean the intestines from mucus, rinse them 100 times and, of course, urgently, urgently stuff minced meat into them, because... the product spoils, and you can’t freeze the intestines - they will tear when stuffed.
But with my lifestyle, this is slightly inconvenient - prepare minced meat in advance, buy intestines for tomorrow, clean, make sausage, then do something further with this sausage - you’ll only have to “dance” around it for 2-3 days. So I took the simple route - I ordered ready-made intestines (or wombs) from an online store.
In general, similar sausage items are sold in different places on the Internet, but I decided to try my luck with the store kolbaskidoma.ru— a superficial comparison with other similar stores turned out to have surprisingly low prices and a wide range. I wandered around the site, added the desired product to the cart, clarified some points with the help of feedback (by the way, they responded quickly and to the point) and two weeks later I was picking up the parcel.
Looking ahead, I will say that the online store kolbaskidoma.ru has natural pork, beef and lamb casings, as well as artificial ones - polyamide (inedible “cellophane”) and collagen (completely edible) casings. Indeed, for each type of sausage and for its further heat treatment and the end result needs a certain shell! Moreover, the diameter is important - after all, you can prepare thick loaves of boiled sausage or thin Krakow cutlets.
Because This was my first time, I didn’t do complicated experiments and ordered the most popular and universal one (40/42 is the diameter of the future sausage)

When unpacking the casing, this one turned out to be in the form of a skein, white and gray in color. It was packed in a vacuum bag, and then in a craft envelope with shell markings, tips for use and information about the manufacturer. The smell reminded me of laundry soap (the smell disappears when heated).
The coolest thing is that this womb has already been completely cleaned and covered with salt for preservation. Therefore, it survives several days on the road without loss, and is also perfectly stored in the refrigerator. Just before hour X you need to unwind the required amount, rinse the casing inside and out with running water to wash off any remaining salt, and soak in a bowl of warm water for 30-40 minutes (lamb intestines are soaked for 15-20 minutes).
If suddenly there are unused, but already soaked intestines left, you just need to cover them with salt again, put them in the refrigerator and store them for at least a whole year (however, you can’t store that much - they are used much earlier).

That is, as you can see, there are no difficulties at all with the most important ingredient - the sausage casing! All that remains is to prepare the minced meat and mix the spices.
One of the main rules for preparing minced sausage is that once cooked, it must be kept in the cold for 12 hours. Primary fermentation occurs, salt and meat juice are evenly distributed, besides, salt binds the liquid in the minced meat and it does not separate from the mass.
Therefore, it is wise to prepare the minced meat in the evening, and the next morning stuff the sausage - fry some for lunch and dinner, and freeze the rest. So choose your time!

There are a million recipes for fried sausages on the Internet, this is what I did.
For cooking 6 kilograms of sausage (6 pieces) required:

2.5 kilograms of pork neck
2 kilograms of pork ham
0.5 kilograms of unsalted pork lard
2 heads of garlic
1 kilogram of onion
2.5 tablespoons salt
1 tablespoon black ground pepper

The ratio of meat and lard is easy to remember - fat should be 10% of the total weight of the minced meat.
Fried sausage really “loves” onions - it gives it juiciness, and there can be a lot of it there - up to 15%! (and if you plan to smoke the sausage, then it is better to replace the onion with water or a “broth” of spices)
And you can add any spices, in addition to ground black pepper, to your taste - cardamom and coriander, red pepper for spiciness, nutmeg (1 piece per 5 kg of minced meat is just right), if the sausage is going to be fried, then you can safely add parsley, paprika , lemon zest. In general, if you are too lazy to mix it yourself or are afraid of messing up the proportions, there are ready-made spice mixtures for sausages.

The best sausage makers know that properly prepared minced meat is 50% successful. Therefore, it is recommended to cut the meat for minced meat into small cubes, turning only a small part of it through a small meat grinder. If you pass all the meat through a meat grinder, then finished product it will come out dry (which is good for smoking or drying, but vice versa for frying), and the 10-15% that is ground in a meat grinder will bind the meat pieces together and add density to the minced meat.
Cutting 4 kilograms of meat into neat little pieces is quite a feat! But there is a way out of everything! For home meat grinders (modern and rare Soviet ones) there are special grates with a large mesh - some of the meat, of course, will be crushed, but the bulk will be in the form of neat meat balls.

But the lard needs to be cut! Small cubes with a side of 0.5-0.7 cm. After all, if you pass it through a meat grinder, it will be crushed, the minced meat will be difficult to knead, and when baking the sausage will leak.

Mix minced meat with chopped lard, pass garlic through a press, add onion (it can be chopped, minced using a meat grinder with a fine grid or grated), add salt and ground spices. And then knead thoroughly for 10-15 minutes.

Now leave the container with minced meat in a cool place overnight. At this time, as I already said, primary fermentation and distribution of juices occurs.
If I added nitrite salt to the minced meat, the minced meat would retain its bright color raw meat- nitrite salt stabilizes color and is a preservative. Without nitrite salt, after 12 hours the minced meat became lighter, but stopped crumbling and began to hold its shape well.
So everything is ready for stuffing!

All that remains is to cut the salted casing into pieces of the required length (it was more convenient for me to measure the same sausage), rinse and soak for half an hour in warm water - the casing will soften, turn white and become plastic.
Before stuffing, it is convenient to divide the prepared minced meat into portions. For example, 1 meter of pork casing with a diameter of 40/42 holds 400-600 grams of minced meat (I made sausage weighing a kilogram and cut the casing into 1.5 meter pieces).

Stuffing sausage is also an art! Some people successfully use various devices for stuffing in the form of plastic bottles, medical syringes, funnels and their own fingers, professionals acquire special sausage syringes, and for home use there are metal and plastic attachments for meat grinders, on which the casings are put on (dada, like a condom) , and minced meat is fed through the hole.

First we put on the womb, then we scroll ready minced meat so that it appears, and then we lower the casing a little and tie the end (with twine, thread or a knot) - this way we will get rid of the air bubble inside the sausage.
Well, then, gradually feeding the minced meat, we fill the casing - not tightly (otherwise, during heat treatment, the minced meat will expand and the sausage will burst), but not flabby either. From personal experience I will say that it is very convenient, quick and easy for two people to do this - one adds meat to the meat grinder and turns the handle (presses the button), and the second one slowly removes the casing into the attachments, forming a sausage and twisting the “snail”. But you can cope with one, it will take a little longer. The main thing, like when sticking wallpaper, is that there are no bubbles))
The other end of the sausage also needs to be tied in a knot and let it lie for 10 minutes and dry.

The worst thing when preparing homemade sausage at any stage is a burst casing. Therefore, there are several ways to prevent this. I already wrote about one - you don’t need to stuff it too tightly (the shell may burst either during stuffing, or during further cooking, when the minced meat begins to expand from the temperature).
To minimize such troubles, the sausage needs to be pierced in several places. Professional sausage makers use a special tool with several needles, but at home you can use an ordinary thick needle or toothpick. This technique is called “grinding” (shallow calcination of sausage loaves to remove air that can remain in the minced meat under the sausage casing if the stuffing is loose).

The shell can also be “hardened” - after hatching, place it in very hot (but not boiling!) water for several minutes - 85°C is enough. If the sausages are small, then you can immerse them in water in bunches, and if they are such long “snails,” you can do this on a large slotted spoon, in a deep-frying basket, or using a colander (you can find items suitable for this operation in every kitchen).
After this initial heat treatment, the sausage will turn white, although the inside will still be raw, but it can already be fried or frozen. If it stands on the table for 10 minutes, the shell will partially restore its “transparency”.

This sausage takes no longer to prepare than a regular piece of meat - in an oven preheated to 180°C for 40-50 minutes - watch for the beautiful crust on top (we liked it browned - then it crisps).
By the way, if raw sausage If you freeze it, then you don’t even need to defrost it before frying it - just put the sausage in ice form on a baking sheet and put it in a preheated oven, and bake it just 10 minutes longer.

For friends, I once cooked sausage with potatoes baked in the same oven, which I cut into slices, added salt, pepper, turmeric for color and a little butter and baked on a separate baking sheet.

It’s convenient to cut such sausage right at a common table - for some a larger piece, for others a smaller one. Still, individual sausages are not so good in a friendly, cheerful company of friends))

And it goes perfectly with this sausage. vegetable sauce, which we spotted in one grill bar, tried to cook at home and it worked the first time:
Finely chop a couple of stalks of celery, bell pepper, red sweet onion, seedless tomato, add your favorite herbs and garlic to taste, salt and water generously olive oil You can also add chili pepper for spiciness. Mix thoroughly and season the meat already on your plate.
This sauce is good not only for sausage, but also for any baked meat and different dishes cooked on the grill, you can even just season the potatoes - it’s already delicious!

Enjoy!

And once again for those who read diagonally: I ordered the womb from the online store kolbaskidoma.ru, there you can choose natural and artificial casings with different diameters, select a mixture of spices for minced meat, order nitrite salt, and also equip your meat grinder with special large grates and attachments for stuffing sausages. There's also useful tips how to work with the shell ( preliminary preparation and storage), as well as a bunch detailed recipes different sausages and sausages with pictures.

We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the necessary ingredients and casing?

We are already tired of receiving endless questions “Where to get it?”, “How to make it?”, “How to fry” from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary experts, and the Internet will help us -a shop for sausage makers “Eat Sausages”.

Where to buy sausage intestines?
- Where can I get intestines for homemade sausage?
- Where can I get the right womb?
- What caliber of shell is needed?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages without them bursting?
- What recipes do you recommend?
- How to stuff the minced meat into the casing?

Summer is the time for kebabs, barbecues and sausages.
With kebabs everything is already simple and clear, with barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, which you can’t do without, is the intestinal casing and attachment.

To prepare the sausages we need:
Equipment: a meat grinder with a sausage attachment (tsun) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal membrane, meat, salt, spices (spice).

The cooking process is not complicated, but many housewives and cooks do not prepare such tasty and traditional dishes precisely because of the absence of either the tarsus or the intestinal membrane.

Where can I get intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings do not just lie on the counter. Butchers do not sell intestines - they buy ready-made half carcasses and simply cut them up. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and with their trade, which is not easy, and is simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them “under the counter.” Believe me - these will be homemade intestines with mucus residues that will not be calibrated in size (diameter). Whatever they bring, that's what they'll bring. For a true cook, such purchases provide little pleasure.
If professional butchers and sausage makers from factories are reading me, they may grin, remembering that the production where they work is full of guts. I agree with them! But removing the intestines from production is banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings “I Eat Sausages”, get acquainted with the assortment and place an order. The assortment allows you to purchase guts and tarsus and spices, starter kits, and the necessary components that you need to please your household with delicious, traditional and natural food.

Which shell should you choose?
The question is not simple. The choice of the type and type of intestinal lining is determined solely by the type of product you want to receive. We will help you make your choice!
For sausages such as "Hunter" or homemade sausages, lamb casings or artificial protein casing in sleeves are suitable.
For sausages (kupat), a caliber pork casing is suitable, and for raw smoked or dry-cured products, beef casing.
For full-size sausages, an artificial protein casing or natural beef or lamb casing is suitable.
“I Eat Sausages” and I will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!

There is no time to twist sausages - buy ready-made ones with delivery to your home or dacha (Moscow and Moscow Region).

PORK CASING
Pork intestines are rightfully considered the most widespread and sought-after type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or home-made sausages and to be consumed together with the product. This method is the most delicious.

Pork casing caliber 38/40
Classic natural casing for sausages (intestines), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this casing allow it to be eaten together with the product, fully conveying the taste of smoke and aromatic oil. Ideal for pork sausages for a picnic in nature.

You can read more about the skull at the link. Examples of recipes using this casing for sausage - pork casing 38/40: recipe 1 (Uncomplicated german recipe), recipe 2 (Turkey sausages), recipe 3 (Liver pate), recipe 4 (Ukrainian fried sausage), recipe 5 ( Chicken sausages"15 minutes"), recipe 6 (Belarusian home-dried sausage), recipe 7 (Grilled pork sausages), recipe 8 (Grilled sausages with cheese for a picnic).

Pork casing caliber 40/42
This casing (guts) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of casing.

You can read more about the skull at the link. Examples of recipes for sausages stuffed into this sausage casing - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).

Pork bladders caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying cheese, remember to use nitrite salt.

BEEF CASING
Beef casings (guts) are the most durable type of natural casing. This is where homemade dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines; this natural casing allows homemade sausages to be smoked and fried. From time immemorial, beef sinyuga has been considered an ideal casing for sausages such as ham, brawn, saltison (soltizon, zeldezon), and this natural casing is also considered a classic for boiled sausages (Doctorskaya, Lyubitelskaya).

Beef casings caliber 38/40

You can read more about beef casing at the link. This casing (intestines) is optimal for dry-cured sausages, sudzhuk, and oigos. The most durable shell of all natural ones. Withstands frying sausages without prior blanching. An example of a recipe for sausages prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).

Beef casings caliber 40/43
The most durable type of natural casing (gut). Usually this caliber is filled with sujuk, blood and semi-smoked sausages.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dry-cured homemade sausage), recipe 2 (Dry-cured "Chorizo").

Beef blueberry
IN German cuisine Saltison is stuffed into this shell; in Russian cuisine there is an analogue - gray and red brawn. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.

You can read more about beef blue at the link. Here are examples of recipes for sausages prepared using beef sinyuga: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also successful among professional technologists. Recipe 2 (Homemade marbled ham), recipe 3 (Beef ham, lean).

LAMB SHACKING
Lamb intestines or as butchers call them - lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. Lamb blues make excellent smoked, boiled sausages, brawns and saltisons. The minced capacity of lamb blues is from 1 to 2.5 kg in 1 piece.

Lamb casings caliber 24/26
The best casing (intestines) for thin sausages of the “Hunter” type. For frying in a pan, they are usually rolled into beautiful spirals. You can read more about lamb casing at the link.
Attention! Please note that to stuff this casing you need to use a thin lamb casserole attachment (meat mincer attachment) with a diameter of 18mm. It is very difficult to do this manually - without a lanyard.

Examples of sausage recipes prepared using this casing for sausage - lamb casing: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Festive spiral sausages). Only thin minced meats are stuffed through this chuck (attachment for lamb and sausage casings) - loosened on a 3-8 mm grid; pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the chuck when stuffing, “grind” in the meat grinder and appearance will be non-standard.

Lamb blue caliber 70+
Great for chicken rolls, rolls from chopped knuckle, sausages from chopped pieces of meat, dry-cured sausages such as sudzhuk, flat dried sausages, stepnyatsky kazy, rolls.

An example of recipes for sausage prepared using lamb blue: recipe 1 (chopped pork ham), recipe 2 (royal sausages).

COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casing.
Collagen is a connective tissue protein. All sausage collagen casings are made from beef collagen, obtained from split beef hides. Collagen membranes are closest to natural casings on technological and organoleptic indicators. Collagen is used to make casings of any diameter - sausage casings (18-26 mm), sausage casings (28-34 mm), sausage casings (36-45 mm). These shells are divided into 2 types - straight and annular (completely repeat the appearance of the womb). You can find sausage in a collagen casing like “Belkozin” in absolutely any store in a large assortment, which indicates the popularity of the casing.

Collagen casing for sausages
The shell is a seamless ring-shaped sleeve made from high-quality split cattle hide. In fact, this perfect option for the production of sausages in the form of rings, half rings and arched loaves. This type of casing is an analogue of natural rounds and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.

Collagen casing for sausages

Sausage ring protein casing
This casing is an artificial analogue of lamb casing. For filling, a sausage attachment is usually used.
Made from beef collagen. It is distinguished by thin walls that maximally replicate the ring shape of the natural shell.

POLYAMIDE SHELLS
Polyamide casings for sausages are made from gas- and moisture-impermeable, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.

CELLULOSE CASING
Cellulose sausage casings are vapor and smoke permeable and have been used in industry for more than 40 years.
We all remember very well examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor’s and Amateur sausages).

Sausage cellulose casing

But in the restaurant???? What's going on in the restaurant?

Let’s read further what fits under “does not apply”:

It turns out that in a restaurant you can make any sausage without obeying regulations. In other words. as the cook considered it necessary to add nitrite salt to the recipe - so he will add it to the baths??? Who controls it?

I really love homemade sausage. I remember when, as a child, my parents slaughtered a pig and the whole family made sausages. Now everything is much simpler. After all, you can buy not only minced pork, but also raw sausage ready for cooking. It just needs to be fried. But it’s not complete without little cooking secrets. I am sharing a proven recipe with step-by-step photos of how to properly prepare homemade sausage in a frying pan.

So we need:

raw pork sausage - 1 ring;
water - 2-3 tbsp. spoons;
vegetable oil - 2-3 tbsp. spoons;
parsley - for decoration.

If you decide to make the sausage yourself, then you will have to sprinkle the minced pork with spices and salt, mix and stuff the intestine with minced meat, tying it on the sides with thread. You can just buy already stuffed raw sausage in the meat department, which you just need to cook correctly. I chose the second option and bought a semi-finished product.

How to fry homemade sausage in a frying pan

Place the sausage in a frying pan with vegetable oil.

Reduce the heat a little and pierce the sausage with a toothpick in different places. This way, the juice from the sausage will flow out of the holes and the sausage casing will not burst due to the large amount of liquid inside.

Fry the sausage on both sides until nicely golden.

Add a couple of tablespoons of water, preferably hot, to the pan. Simmer the sausage with the lid closed until the water evaporates.

Remove the ring to a paper napkin or towel. Dip on top to remove as much excess fat as possible.

Sausage can be served either warm or cold. If you decide to use fried homemade sausage as cold snack, then you should let it cool and only then cut it.

When serving the sausage, cut into small pieces, you can garnish it with a sprig of herbs.

Sausage products have been known to the world for a very long time: back in 500 BC, Chinese and Greek chronicles mentioned this delicacy!

Sausage is the most popular product among the modern consumer and not knowing how to fry sausages for frying in a pan, like other types of sausages, is blatant culinary ignorance. Well, let's correct the mistakes in home cooking education and comprehend the best, original and delicious recipes cooking fried sausage.

How to fry sausage in a frying pan and how long

Frying sausage is a seemingly very simple task. Well, what could be so difficult about frying round thin slices of boiled sausage until golden brown on both sides over medium heat in a frying pan with added oil?

This entire kitchen epic will take no more than 5-7 minutes. In the same way we can fry hunting sausages and smoked sausage. However, the range of sausage products today is so extensive that both recipes and cooking time directly depend on the type of product.

For example, to fry homemade sausages for frying in a frying pan, we first need to either boil them with spices for 5-10 minutes, or blanch them in a frying pan under a lid for 5 minutes with a small addition of water. And only then can we start frying the sausages.

Why is pre-boiling necessary? This way we can be sure that the skin on the sausages will not burst during frying, and the sausage itself will be 100% baked from the inside.

If you fry pre-boiled sausages, then you need to cook them for 2-3 minutes on each side over high heat until the sausage acquires a red, crispy crust.
If you decide to blanch the kupaty in a frying pan, then wait over medium heat until the added liquid has evaporated, and only then add heat, pour in the oil and bring the sausage until red and crunchy, turning constantly.

As for blood sausage, frying it is completely simple: throw the sausage into a frying pan and fry over medium heat until an appetizing crust forms. The blood sausage filling has already been heat-treated, so we only need to finish cooking the top layer.

How to fry hunting sausages in a frying pan

Even in its nominal form, hunting sausages are always tasty and satisfying. And if you also fry them until crispy in hot oil and serve with the original sauce, then oh best snack don't even think about it!

Take 8 pieces of sausages and cut each into 3 parts. If you are planning to have a lot of guests, then take plenty of sausages, because they run out at lightning speed.
Place the frying pan on a slightly warmer heat and pour it into the container. vegetable oil odorless (6 tablespoons).
As soon as the oil begins to emit smoke, place the sausages in a frying pan in 1 layer and fry on one side for 1-2 minutes, and then on the other side for the same amount. Fry all the sausage pieces and remove them to a paper napkin.

Now let's prepare the sauce:

Mix 2 tablespoons of mayonnaise, 2 tablespoons of sour cream and 2 minced garlic cloves until completely mixed.
Add salt and pepper to the resulting sauce to taste, and if you wish, you can add finely chopped dill to the sauce.

Place a bowl of sauce in the center of the serving dish, and place sausages and French fries around the edges, which you can make using step by step recipe from our article:

How to deliciously fry boiled sausage

The easiest way to prepare sausage is to fry several pieces of Doctorskaya in hot oil in a frying pan until golden brown.

We want to offer you original version very tasty and delicious dish, which can be prepared at home in just 15 minutes!

Ingredients

Milk sausage – 8 thin slices;
Selected chicken egg – 1 pc.;
High-grade wheat flour – 1 tbsp;
Breading (crumbs) – 80-100 g;
Hard cheese – 4 slices;
Sunflower oil – 50 ml;
Salt – 1 small pinch;
Black pepper – ¼ teaspoon.

How to fry sausage in a frying pan

First, let's prepare the batter. To do this, beat the egg and flour until smooth, add a little salt and pepper and beat everything again.
For our recipe, it is best to choose not the thickest sausage, but a medium one, so that the slices are not very large. So, cut 8 thin (7 mm) slices from the sausage loaf.
The cheese pieces should also be small, literally 5x5 cm and 5-7 mm thick.
Now put the frying pan on heat and pour oil into it. Set the temperature to medium or slightly higher.
We assemble the “sandwich”: put a piece of cheese on 1 slice of sausage and cover it with another piece of sausage on top. So we should have 4 “sandwiches”, each of which needs to be dipped in batter, then rolled in breadcrumbs and placed on a hot frying pan.

Fry the breaded sausage for 3 minutes on each side until a thick golden brown crust forms.

How to fry homemade sausage in a frying pan

There are two traditional way fry sausages at home in a frying pan: with and without pre-boiling. Both of these options are worthy of praise - the sausages turn out juicy and golden brown, so let’s look at both recipes step by step.

Option #1

We take 6 pieces of homemade sausages, put them in a pan, add salt (1-1.5 tsp), peppercorns (½ tsp), bay leaf (1 leaf) and fill everything with water.
Over medium heat, without letting the water boil too much, boil the sausages for 10-15 minutes, then remove them to a dish and dry.
Now put a frying pan on the fire, pour in vegetable oil (3-4 tbsp) and heat it thoroughly over medium heat.
After the oil begins to smoke, place the sausages in a container and fry them on all sides until golden brown, about 10-15 minutes.

Option No. 2

Wash sausages (4 pcs.) under cold water, dry with napkins, rub with oil and leave to lie.
Meanwhile, heat a greased frying pan over medium heat and place our sausages into it.
Fry the kupats for 15 minutes on one side, then turn them over and fry the same amount on the other side.

How to fry blood sausage in a frying pan

Place a frying pan on the burner and heat it at medium temperature, adding butter and vegetable oil to the container.
While the frying pan is heating up, peel the onions, cut all the heads into rings and place them in hot oil.
With constant stirring, fry the onion until light brown and have a pleasant aroma, then remove the frying to a plate.
Now put the bloodwort cut into circles into an empty frying pan and fry the pieces until golden brown - 7-10 minutes.
Place the side dish on the serving plates, and on the edge - the sausage, mixed with fried onions.

Keep it simple and tasty addition Any cook can add any side dish in a matter of minutes - the main thing is to stock up on the necessary ingredients and take note of our step-by-step recipe with blood sausage.

Now that you have many recipes on how to fry sausage in a frying pan, you certainly won’t have any problems with a quick lunch, dinner, or even breakfast.