I wanted to prepare homemade sausages. In childhood, more than 45 years ago, helped the grandmother to stuff sausage. And here I got a recipe that he wanted to cook. Tutira - dish of Tatar cuisine is home-cooked sausage, but I decided to bake it immediately, I think it tastes better. Use in cooking lamb, beef, horse meat or offal (offal), as additives cereals: rice, buckwheat, millet, oatmeal. This sausage can be served as a hot main dish or cold as a snack. Very convenient for Breakfast, snack or on a picnic. The idea of the recipe grateful Generic.
|Cooking time 60 minutes||Number of servings 4|
To prepare this specific recipe take the buckwheat.
It is convenient to use unground buckwheat in bags of "Mistral".
Fill the bag with water, bring to a boil and cook until soft 15 minutes.
If the gut salt, pour pre-water wash.
Them meat, in my case, fatty lamb. Add the egg, salt, garlic powder, ground mixture of peppers. Stir.
Pour milk (or broth), mix well.
Authentic recipes recommended to prevent 5 minutes.
Add the chopped onions. For juiciness, the half of the bulbs are twisted in the beef along with lamb.
Put out a bag of cooled boiled buckwheat.
Mix well the mince, it needs to be watery.
Take the guts with the end tied thread. Whether stuff with the nozzle on the grinder. If you do not have a nozzle, it is possible to stuff through the neck of the plastic bottle and tolkushkoy, on the Internet video how to do it.
Intestine stuffed with the stuffing, twisting the sausages at intervals of 10-12 cm.
At the end also tied thread. Not stuffed tight, otherwise when cooking they will snap. To be safe I pierced several times with toothpick, Granny pierced with a needle.
I got 12 sausages. Put sausages in a convenient for baking form, pour on the bottom a little water (1/3 of the sausage).
Put in heated to 220 degree oven, bake until it will turn brown 30-40 minutes, be guided by your oven.
Sausages served hot as a main dish or cold as a snack.