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Sausage pots in Zepter bowl

Sausage pots in Zepter bowl


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A great advantage cooking in Zepter dishes! Whoever owns such a vessel knows exactly what they are talking about. Here is another dish that benefits from cooking in a miracle dish. I boiled the sausage pot without water only in the vegetable juice, without it burning, it catches the pot. The vegetables kept their own aroma without taking over the spicy-smoked taste of the sausages. About the cooking time what could I say ... 25 minutes, record! I wholeheartedly recommend Zepter dishes, they are wonderful, useful, economical and "beautiful".

  • 3 tomatoes
  • 3 bell peppers
  • 1 ardei kapia
  • 3 red potatoes
  • 2 white onions
  • 150 g brown rice
  • 1 sausage (200-300 g)
  • 4 tablespoons olive oil
  • 1 tablespoon sweet paprika
  • salt to taste
  • greenery (green parsley, dill)

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Sausage pots in Zepter dish:

We wash and clean the vegetables (peppers, onions, potatoes). Wash the rice and boil it in salted water. After it boiled, strain the rice.

Finely chop the onion and sauté it in oil, add the sausage slices and sauté for a few minutes. Add 1 tablespoon paprika.

We add the finely chopped vegetables to the onion and the sausage. Let it boil over low heat. We add salt to taste. Stir occasionally ... and in about 25 minutes the pot is ready. Finally add the boiled and drained rice. Mix everything and add finely chopped greens.


3 recipes with sausages

The sausages are delicious in any combination you can enjoy.
We offer you 3 delicious recipes:

Meat roll with sausages:
Ingredient:
slices of pork leg
pork sausages
oil
salt and pepper
garlic, basil, coriander and mustard seeds
Method of preparation:
Wash the slices of meat, wipe them and beat them like schnitzel.
Salt and pepper each slice of meat.
Place the sausage on top. Roll the meat and tie with string.
Sprinkle garlic, basil, coriander and mustard seeds on top, add a little oil to taste and put the dish in the oven.
Meanwhile, sprinkle with a spoon the pieces of meat with the oil from the bowl. Towards the end you can add red wine.

Sweet cabbage with fresh sausages
Ingredient:
1 sweet cabbage of about 1 kg
600 g fresh pork sausages
3-4 tomatoes
1 onion
1 red bell pepper
1 carrot
1 handful of spinach leaves
celery
parsley
dill
50 g ketchup
2-3 bay leaves
150 ml oil
salt
pepper
paprika
thyme
1 cube / teaspoon concentrated smoked ribs
Method of preparation:
Chop the sweet cabbage larger, sprinkle with a little salt and knead a little with your hands to soften.
In a cauldron or bowl of tuci, put the chopped onion to harden in 50 ml of oil, sliced ​​carrots and cabbage, and after a few minutes add diced tomatoes, bell peppers, finely chopped spinach and greens, ketchup. Add a glass of water and simmer until the cabbage is well softened, taking care not to drop any juice, about 30 minutes
Season with salt, pepper, paprika, thyme, concentrate, add the bay leaves and bring to a boil.
Meanwhile, fry the sausages in the remaining oil, then slice them and keep them warm.
Place the hardened cabbage on plates or on a plate, the sausages fried on top and garnish with dill leaves, parsley and thin strips of red and hot peppers.
We wish you good luck!

Tart with vegetables, sausages and cheese
Ingredient:
For the countertop:
300 g flour
60 ml oil
200 ml of milk
15 g of yeast
a little salt
For composition:
an onion
Red pepper
green pepper
a bag of 500 g of frozen vegetables ie carrot and cauliflower
salt
pepper
homemade sausages
oil
Method of preparation:
To prepare the top, mix all the ingredients very well and then knead until it becomes a dough. Then spread the dough in a greased and lined tart pan.
Put oil in a pan over which you put the chopped onion, diced red and green peppers, then the frozen vegetables and sliced ​​sausages over which you put a little water and let it boil until all the water has dropped.
Then place the vegetables and sausages over which you grated the cheese on the counter.
Leave the tray in the oven until the top is done.
Serve hot and enjoy the very good taste!
Good appetite!


Ingredients Countertop 5 eggs 125 g caster sugar 125 g flour 1 tablespoon cocoa 1 vanilla essence Cream 6 teaspoons coffee ness 100 ml coffee liqueur 150 g powdered sugar 500 ml whipped cream 2 sachets gelatin Decor chocolate grated chocolate candies Preparation Beat the egg whites with a salt powder until & hellip

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Toad in the hole - Carnati in aluat

"Toad in the hole" or "Sausages in the dough" is our recipe today and I promise you that it will be loved by everyone! What exactly is "Toad in the hole"? A dish specific to English / Scottish cuisine and they are practically sausages in Yorkshire pudding dough!

What is Yorkshire pudding? It is a dough based on flour, eggs and milk, which is baked in preheated forms, so it becomes fluffy in places and has a crispy crust. When not cooked with meat, add lard, pork or goose to the Yorkshire pudding. A delight!

What did I bake in the delicious dough? Our favorite sausages, of course Homemade sausages "Full of meat" from ELIT! Ever since we discovered them last year, we have totally fallen in love with them! And, since I used them in recipes Sausage soup and cabbage juice (a wonderful recipe cooked by Mr. Don) and Baked pasta with sausages you have written to many of us that you have tried them and you love them!

Why do we recommend you try the "Sausage" homemade sausages from ELIT?

  • they have a high meat content, as their name suggests
  • they are lightly smoked and fit perfectly in any dish
  • can be enjoyed as such, but also as an ingredient in stews, soups, omelets

Toad in the hole - Everything you need to know about the recipe

  • Are you a large family? You can easily double the quantities in the recipe! Baking time remains the same, we just use a larger tray.
  • It is very important to bake the sausages at a high temperature (200 ° C). This way they brown nicely and leave the wonderful fat, in which we will bake the dough.
  • Extra taste and flavor? When you take Toad in a hole out of the oven, while it is still hot, you can grate the cheese! Can you imagine what a delicious lunch or lunch?

Ingredients for 4-6 servings Toad in the hole

  • 6-8 pieces Homemade sausages "Full of meat" ELITE
  • 150g flour
  • 3 eggs husband
  • 200ml milk
  • salt and pepper to taste

Preparation Toad in the hole - Sausages in the dough

  1. Preheat the oven to 200 ° C. Place the sausages in a 15-20cm bowl. Fry them in the oven for 12-15 minutes or until they are nicely browned. We turn them once during baking, to brown them evenly.
  2. Meanwhile, prepare the dough. Put flour in a bowl. We make a hole in the middle. Pour the eggs and mix well with a whisk or mixer. Add the milk gradually, stirring constantly. Season with salt and pepper.
  3. We need to get a dough similar to that for pancakes, without lumps of flour. Let the dough rest until use. Then transfer the dough to a beaked cup.
  4. When the sausages are browned, take the tray out of the oven. We pour the dough around the sausages. Bake again for 25-30 minutes or until the dough is swollen, browned and well bound.

When do we serve Toad in the hole? The answer is simple: ANYTIME! For breakfast, for a family lunch, for brunch. It is easy to prepare and can be a life-saving recipe in many situations! And the sausages from ELIT are indispensable in the fridge, especially these days, when we work and do home school: they are always at hand when we want something fast and good! May you be the best!


Slow Cooker 5.7L HingedLid

Crockpot Express

Frying pan, enameled cast iron, round, 20cm, red

Christine, December 31, 2016

Food without egg, milk or anything else of animal origin means vegan. Meatless food but xu5 something else but vegetarian means.

Alexandru Mosoi, August 14, 2014

I tore your son in the ass and mouth for 8 years

Karoly Mathe, December 25, 2013

imi place, like & share, particip, bravo.

Claudia Delia Anita Pereira, December 15, 2013

without anything of animal origin they are vegan

Dorina Ratiu, December 14, 2013

without anything of animal origin they are vegan

Caracuda Gabriela, December 14, 2013

Doesn't vegetarian mean no egg?

Matei Ionel, December 11, 2013

without anything of animal origin they are vegan

Matei Ionel, December 11, 2013

without anything of animal origin they are vegan

Ichimescu Tatiana, December 11, 2013

thanks for the recipes, they are excellent

Mariann Iordache, December 10, 2013

you can also eat vegetarian ..superrr! and appetizing and good! great appetite!

Carmen Bibilic, December 10, 2013

Bucur Mihaela, December 10, 2013

Dinu Madalina, December 10, 2013

ff strong and ingenious, bvoi try asarmalutele with mushrooms, just gave me a friend pepper with soy mushrooms and leeks .o madnesseeeee


CHEESE from all over the world - part VII

ITALY & # 8211 pizza, pasta, tiramisu Another traditional cheese producer is Italy, with its Gorgonzola, Mozzarella, Ricotta or Parmigiano. Each region of Italy has its own cheese specialties, some better than others. There are hundreds of Italian cheeses, over 450. Of these, a few of them enjoy immense popularity throughout & hellip


Traditional homemade sausages ->

Granulated Garlic See more Buy Granulated Garlic See more Buy Granulated garlic Our offer See more Special spice for sausages See more Buy Granulated garlic 100 g

Sausages and meat required:

  • 3 kg meat & # 8211 back, leg, rib
  • 2 kg of pork sausages
  • 1 teaspoon large salt
  • spices are optional, but can be used: pepper, allspice, bay leaves
  • 1 kg of lard

We clean the meat of any excess fat. I had a whole, unprocessed leg, so I had enough fat. In order not to lose this fat and to complete the lard, we melted this fat as well as frying the meat. We cut the fat into small cubes and the meat into larger pieces. To start, we put on the fire, in a cauldron, the fat harvested from the meat, cut into cubes, we give it a pinch of salt and we fry it lightly until it starts to melt and it leaves lard. Over these lightly melted scallops, we put the larger pieces of meat and spices, make the desired. I'm not used to spices. Stir and let the meat fry well, over low heat, for about 90 minutes. If you have lean, fat-free meat, fry the meat directly in the kilogram of melted lard. To 1 kg of lard put a teaspoon of large salt.

After the meat is fried, take it out in a bowl. I usually put four alternate layers of meat and sausages, starting with meat at the bottom of the garnish. Therefore, half of the fried meat forms the first layer of meat in the garnish (pot, clay pot, metal bucket, canister). In the same cauldron and in the same lard, fry the sausages cut into pieces. After the sausages are fried, we put half of them over the meat in the garnish. Add the rest of the meat over the sausages and then the other half of the sausages.

If we didn't use all the lard for frying, we put the remaining one in the cauldron and melt it. Using a strainer, pour over the meat and sausage the melted lard from the pot. I usually strain the lard from the cauldron to have a clean and clear lard in the garnish. The lard should cover the meat and sausages well to ensure good preservation. We let some time pass until we walk to the garrison, to enjoy the red of the work. By keeping in lard, the meat acquires a specific taste and a special texture. I keep the meat on the garnish until March, not that it won't last longer, but it's good and eats quickly.


How to prepare Transylvanian homemade sausages

The bone boned by me also had a 1.5 cm layer of fat, so it was not lean meat. I mounted the meat mincer (I chose a larger sieve, so that the pieces remain small and do not turn into pasta) and I quickly chopped the 5 kg of pulp together with 1 kg of bacon.

I don't know from which corner of the garage my mother brought a green enamelled vailing (that is, metal). :)). I laughed when I saw him. This is the sausage vailing of yesteryear, from the 80's. It's also chipped in 2-3 places & # 8211 really shabby chic. In it I placed the minced meat. My mother meticulously cleaned the garlic that I weighed later: 150 g. She chose a porcelain bowl and crushed the garlic with the press in it. He put the weighed salt (90 g) and a tablespoon of cold water in the garlic paste. He rubbed this mega-mujdei well until the salt dissolved.

Meanwhile, I weighed the ground black pepper (35 g) and the paprika (sweet paprika) 90 g. I sprinkled the pepper and paprika over the meat in the bowl. The sausages must have a pleasant reddish color. I know that all kinds of gray-beige sausages are made in the country, which are not at all appetizing. Paprika not only gives color but also flavor!

The mother completed the flavors with the garlic rubbed with salt.

And give it a try. One must hold the dish well and the other must knead the meat paste like cozonac dough. This thing takes about 15 minutes. Care must be taken not to leave lumps of pepper or paprika in the composition. What good flavors they are !!

DO NOT put water in the meat for sausages !! Yes, it is difficult to knead large quantities of minced meat but we do not make fun of homemade dishes! Men are the ones who have to do this job and knead the meat well. The water thing in sausages is to make the kneading work easier but then the sausages come out like woe to their star & # 8230 We want to make smoked and dried sausages that will last well for 12 months in the pantry. I read through the Facebook groups some nonsense about the preparation of the sausages that left me masked. That is, after lengthening the composition with a lot of water (so as not to bother with the kneading), it starts to sting the membrane of the sausages and hangs them on broomsticks through the kitchens, next to the radiators (.) To drain the juice from them. They also tell us that a lot of newspapers and rags have to be put on because a lot of juice will be cracked & # 8230 folks, you don't have a bit of logic. The minced meat is very perishable so it must be kept cold, not near heat sources! You will notice that if the mats are filled with an aqueous composition and then the water evaporates forcibly, you will be left with some withered, wrinkled sausages, which risk spoiling quickly. DO NOT sting the membranes because that's where the bacteria that can damage the sausages will enter! Membranes (mats) have natural pores that will naturally remove moisture from the meat.

Now is the time to test the composition. First time & # 8211 like it. We thought it was salty and peppery enough. Secondo tempo & # 8211 I made 4 small meatballs that I quickly fried in the pan. This is how the taste and aroma of the composition feels best. Alas, how good they were !! They don't need anything anymore.


Homemade sausages, sausages, smoked meat, neck, ham, bacon, chop, pastrami, drum, caltabosi, lebar & # 8211 step by step recipes

Homemade sausages & # 8211 recipes step by step. Household smokers. How to prepare homemade sausages? Sausage recipe, smoked recipes, chop, pastrami, muscle, neck, drum, caltabosi, spicy and smoked lebar.

We started (with Diana) to make homemade sausages or smoked meats at the end of January. Waiting for the big cold, I kept postponing it (after Christmas) and seeing that the "Baptism Angel" brought 17 degrees to Arad, I said that we were still waiting.

For those who cut the pig in the household I wrote two thematic articles that include the basic techniques of slaughter, talking, cutting and the technology of homemade sausages (useful tips and tricks). Part 1 can be found here and part 2 here.

About Homemade sausages, sausages, smoked meats, neck, chop, pastrami, drum, caltabosi, lebar or maios

Finally the temperature dropped below 0 C (at night, it was 3-4C during the day) so we rushed. I bought various meats intending to make mainly cakes, hams, mussels and chops and less sausages.

My spices differ from Diana's in the sense that I went more for the natural taste of meat and smoke. Diana abundantly seasoned her meats with a mix made by her (tested in previous years).

Diana also has a smoker at home, built especially under the barbecue in the yard (on the terrace), especially for homemade sausages. A cubic cubicle with a side of 1m that closes tightly with a door. Perfect for slow smoking! We would like to thank Diana's husband who was & # 8222tocmit & # 8221 twice a day to start the smoke and supervise the work. He worked with oak chips.

We even thought that that good Black Forest ham (Schwarzwald) is smoked with softwoods that give it a pungent touch. We would have liked some cherry or beech but that's what we had & # 8211 with that we smoked. So we armed ourselves with meat, spices and wine and went to visit Diana to make homemade sausages.

Here you see a tutorial on how we do it homemade sausages (in Arad)click here.

You can find the exact quantities (depending on the assortment) at the end of the article, by clicking on the images in the sausage gallery & # 8211 you will be redirected to the corresponding page.


Video: Γεμιστικό για Λουκάνικα Οριζόντιο 5 Λίτρων STOCK. Manual Sausage Stuffer -5 L Horizontal (July 2022).


Comments:

  1. Androgeus

    Thanks for the tip, how can I thank you?

  2. Orland

    In my opinion you are mistaken. I can prove it. Write to me in PM, we will communicate.

  3. Wemilat

    but I like it ... cool ...

  4. Aragrel

    Interesting site, but you should add more information



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