Dear colleagues and friends, I present to you a favorite recipe of the promised five. Queen Russian waters pike-the basis of those fancy sausages. Filets, lean and tender-the decoration of any dish, but the presence of many small bones scares fish lovers. Why pike often make tasty burgers. In order for the beef was juicy and not dry, add the lard or butter. But we cook not just delicious sausages, but also useful. For this, instead of fat, we will add red fish, rich in omega 3, which reduce cholesterol in blood and improve the heart and blood vessels. These sausages are also beneficial to children and the elderly.
|Cooking time 20 minutes||Number of servings 12|
Filets to check for large bones, remove them. Trim salmon, cut into small pieces. Pike twice mince with onions and garlic.
The stuffing will go any trimming of red fish, better belly with abdomen.
To the mince add the chopped salmon, salt, spices, chopped dill, water and soy sauce TM Kikkoman All Purpose. Mix well.
Add water as necessary, the meat should not be very liquid.
Intestine to rinse off the salt and soak in boiled water for 20 minutes.
Sausage attachment meat grinder, stocking, pull the shell and start to fill it with mince, forming sausages of the same.
There are about 12 sausages and a length of about 15 cm.
So that the sausages were browned before cooking brush them with a mixture of vegetable oil with soy sauce TM Kikkoman All Purpose. They are usually grilled directly on the grate of the grill. they can stick to the grate and the shell can burst. So I prefer to cook them in the grill for cooking fish. Cooking time is about 10-12 minutes on both sides, heat above average.
Sausage is well served with the Greek tzatziki sauce. For this marinated or pickled cucumber, finely chopped, mix with natural yoghurt, add a pinch of ground white pepper.