Any boiled sausage can be baked in the oven (baking is one of the most healthy methods of cooking). Bake in the oven can be ready-cooked sausages and sausages produced by large meat companies, raw small sausages-semi-finished products that are prepared and sold by local catering enterprises (kitchens, etc.), as well as various home-made sausages. Homemade sausages are often prepared according to traditional recipes by non-sluggish inhabitants of villages and small settlements for the rational profitable use of meat of domestic animals.
Those who love sausages with a certain content (that is, such, in the quality and safety of which he is sure), we suggest tinkering with the independent manufacture of sausages. For this purpose, special nozzles for meat grinders, as well as prepared cleaned and washed guts of domestic animals (meat rows in the markets) can be found on sale. An easier way is to cook and bake homemade sausage in foil.
Homemade chicken-potato sausage, baked in the oven
Ingredients:
- chicken meat (breast, chicken leg);
- potatoes;
- garlic;
- spices dry ground (saffron, red, fragrant and black pepper, cloves, coriander, cumin, grated nutmeg, etc.) you can use ready mixes of ground spices without salt and glutamate sodium;
- Madeira strong or fruit brandy, sherry, light vermouth;
- fresh greens (parsley, coriander) - optional component;
- salt.
Preparation
Cook chicken meat in a small amount of water with a bulb and ordinary spices for broth. We cool the meat in the broth to room temperature, remove and remove it from the pits, and also separate the skin and cartilage. We use only pure meat - we pass it through a meat grinder with an average nozzle. Season with spices and salted to taste, add also Madera (or brandy). Now you can add finely chopped garlic and chopped greens.
In the remaining chicken broth, cook cut into small cubes potatoes, it is important not to digest. Once the potatoes are ready, throw it back in a colander and mix it with minced meat. Gently mix.
Now you can do, actually, sausage. We clean and wash the intestines, and fill it with a meat grinder with a nozzle, twisting the gut and tying the sausages with twine at a convenient distance from us. Or we spread the filling in foil and form the sausage in foil (so it can be baked in the oven for 20-25 minutes at medium temperature). The preferred diameter of the sausages in the foil is about 4-6 cm. Before the foil is unfolded, the sausage is slightly cooled, then unfolded and cut into slices. Sausages in natural guts before baking should be punctured with a fork or toothpick in several places.
A tray or a form in which we will bake sausages should be greased. Sausages in guts of medium thickness will be baked for 35-40 minutes. Sausages with potatoes are stored in the refrigerator and used for no more than 3 days.
Of course, the filling for home-made sausages can be from meat and fat of other animals and birds and, of course, without potatoes. Such sausages are stored much longer, in many respects it depends on the amount of salt, as well as the presence of spices, fat and gelling substances in the filling.
Homemade blood sausage is sold ready-to-eat, but it can be baked in the oven to improve taste and to increase confidence in its readiness.
Home-made blood sausage in the oven
Preparation
Using a sharp knife with a thin tip and a narrow blade, we'll sausage small pieces of garlic and bake in the oven for about 20 minutes. Baking tray, of course, you need to grease.
Of course, in the same way you can cook not only blood sausage, but, for example, sausages, sausages and other cooked sausages.