A step-by-step recipe for minced sausages: a list of necessary products and a method for preparing a delicious meat dish. Video recipes.
Minced sausages are a very satisfying meat dish that can be served hot or chilled. Such food has a certain similarity to both cutlets and sausages and is distinguished by its high nutritional value and great taste. It can be served with a side dish of rice, potatoes, asparagus, offered to guests as a snack, or taken for a snack on the road or for a picnic.
The minced meat sausage recipe is very simple. According to the technology, there is no need to use a special shell to give the desired shape, because the dish is quickly fried in a pan, and not boiled or baked.
Any meat can be used as a base. Chicken has a more delicate taste. Using beef will slightly increase the cooking time, but the dish will turn out to be less greasy. And sausages from pork will be very juicy. The choice lies with the chef.
It is important that the minced meat is fresh. The finer the grind, the softer the texture will be. Also, coarse minced meat holds its shape worse during heat treatment.
We use milk to soften the taste, and chicken eggs as a connecting link.
The list of flavors depends on the type of meat and personal preference. For pork, take garlic, onions, paprika, black pepper and salt. Such a set will not override the main taste, but it will add interesting notes.
Next, we suggest that you familiarize yourself with a detailed recipe with a photo of minced sausages.
- Calorie content per 100 g - 156 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Minced meat - 400 g
- Onion - 1 pc.
- Croutons - 50 g
- Egg - 1 pc.
- Granulated garlic - 1 tsp
- Milk - 50 ml
- Flour for breading - 3 tablespoons
- Paprika - 0.5 tsp
- Salt, black pepper - to taste
- Dried thyme - 1 sprig
Step-by-step preparation of minced meat sausages without shell
1. Before making minced sausages, add milk and bread crumbs to it. Peel the onions, chop finely and send them to the chopped meat. It is not advisable to come across large pieces, they can spoil the structure of the finished dish a little.
2. Then add paprika, garlic, salt, pepper, chopped thyme and egg.
3. Before you cook minced meat sausages in a frying pan, you need to mix the minced meat very well with your hands. This will allow you to combine all the ingredients into a single plastic mass that will not lose shape during heat treatment. Also, the meat can be left on the table for 30-60 minutes or placed in the refrigerator for several hours so that the meat is well saturated with spicy aromas.
4. Next, pour flour onto a wide plate. We put a container with water next to it. Moisten the palms and shape the small sausages. Roll them in flour.
5. Put it alternately on preheated vegetable oil and fry on all sides. The heat should be moderate so that the sausages cook evenly and do not burn.
6. When all the workpieces are fried, put them in a frying pan or saucepan, fill with water and simmer over low heat until the liquid evaporates completely.
7. Appetizing and satisfying minced meat sausages without shell are ready! Serving options are countless. It can be served on a common dish with lettuce, herbs, fresh vegetables, various sauces or in portions with your favorite side dish.
See also video recipes:
1. Homemade minced sausages
2. Minced pork sausages
