You will need
- - blender;
- - food film;
- - Turkey fillet 0.5 kg;
- - onions 1 PC.;
- - 100 ml cream;
- - chicken egg 1 PC.;
- - butter 50 g;
- - ground black pepper;
- - vegetable oil for frying;
Turkey fillet wash, remove the streaks and film and dry with paper towel. Then cut into small pieces. Onions also clean and chop in small pieces.
In the large often chop the onion and Turkey until tender consistency. Then add the egg, salt, pepper and cream and mix the ingredients with your hands.
The formed sausages. To do this, a cutting Board, cover with cling film and put in 1.5 tablespoons of cooked minced meat. Using the clingfilm roll up and seal the stuffing, forming a long and narrow sausage. Wrap the meat with several layers of film and the edges of the tie thread or just in a knot.
In a pot of boiling salted water drop shaped sausages and cook for 15 minutes over high heat. Then remove the cooked sausage. Separate them from the film and can bring to the table for the kids. Adult fry each sausage in a frying pan with vegetable oil on all sides until Golden brown.
Serve sausages you can with any garnish, and fresh or steamed vegetables.
Advice 2: How to prepare homemade sausages
Sausages are loved by many for a delicate texture and milky flavor. Homemade sausages can be a lot of finesse on your table. To prepare them is easy. The main thing - to make the stuffing and prepare the shell.
You will need
- 1 kg of meat;
- 1 egg;
- butter 100 g;
- salt 21 g per 1 kg of meat;
- 50 ml milk;
- nutmeg 1 g;
- ground pepper;
- boiled water;
- thin lamb intestine;
Prepare stuffing. It can be pork, beef, mixed or chicken. Meat for home sausage should be crushed. To do this, pass it through the grinder 4 times. Add egg, milk, butter, salt and spices. Butter cut into pieces of 0.5 cm. Nutmeg create a feeling of familiar taste of cooked sausage.
Stir the stuffing long as necessary adding water. The secret is that the stuffing was moist, but not dry, then the sausage is juicy. Put in the fridge overnight.
Prepare the casing for frankfurters. Ideally, it is a lamb intestine. On sale they come in a purified form. So keep them in a concentrated salt solution, leaving only rinse with water, put on the spout of the faucet, put a bowl to get away.
If no gut, it is possible to prepare a shell of artificial material. Take the sleeve for baking. Cut into strips with a width of 8 cm and a length up to 50 cm Connect the edge to make a long tube. Pinch the edges between two metal lines, departing on each side, 3 mm. Walk lighter to solder the edges.
Stuff the shell with minced meat. One end tie a knot, pull the other pastry syringe. You can cut the taper of the neck of a plastic 1.5 liter bottle. Serve the stuffing in a shell, avoiding the formation of air bubbles inside the future sausages. Don't fill too tight, otherwise the shell can not withstand the load. Thread push the boundaries of the shell after each of the following sausages. The second end also tie a knot.
The needle on the shell make lots and lots of punctures. This is necessary in order to make sausage out air and when cooked, the shell is not swollen.
Cook sausages, but do not overcook. Need to get a semi-finished product. For this purpose there is a special technology. Cook the sausages at a temperature of 70 - 90 degrees for 50 minutes. Do not let water boil. You want the stuffing has reached readiness without boiling.
Store sausages in the refrigerator for 5 days. Before eating them you can fry and can be reheated in boiling water.