Cutlets made from minced meat and boiled sausage. Sausage cutlets
Do you want cutlets, but don’t have time or are too lazy to go to the store for fresh minced meat? No problem - you can replace the minced meat with boiled sausage. It will turn out no less, and maybe even more delicious!
Make sausage cutlets following this recipe. The cutlets will turn out very tasty and satisfying, and the preparation itself will not take much time. In terms of taste, I don’t even know what to compare these cutlets with - you have to try it
Number of servings: 10
A simple recipe for homemade sausage cutlets step by step with photos. Easy to prepare at home in 40 minutes. Contains only 246 kilocalories. Author's recipe for home cooking.
- Preparation time: 8 minutes
- Cooking time: 40 min
- Calorie Amount: 246 kilocalories
- Number of servings: 10 servings
- Occasion: For lunch
- Complexity: Simple recipe
- National cuisine: home kitchen
- Type of dish: Hot dishes, Cutlets
Ingredients for ten servings
- Boiled sausage - 1 Kilogram
- Onion - 1 piece
- Egg - 1 piece
- Garlic - 2-3 cloves
- Breadcrumbs - To taste
- Salt - To taste
- Spices - To taste
Step-by-step preparation
- Cut the boiled sausage into pieces and pass through a meat grinder.
- Grate the onion.
- Then beat the egg.
- We pass the garlic through a garlic press.
- Mix the sausage mince with onion, garlic and beaten egg. Salt and pepper to taste. You can also add any spices at your own discretion. Mix all ingredients thoroughly until a homogeneous mass is obtained.
- From the resulting minced meat we make cutlets and bread them in breadcrumbs.
- Heat vegetable oil in a frying pan. Place the cutlets in hot oil and fry on both sides until they form an appetizing golden brown crust.
- Sausage cutlets are ready! You can serve them with mashed potatoes, rice, pasta, etc. Bon appetit!
Chicken cutlets in French Tender chicken cutlets for lunch. It is so simple. It's so fast.
Products (for 4 servings)
Chicken fillet - 500 g
Chicken egg - 3 pcs.
Mayonnaise - 1 tbsp. spoon
Flour - 1-2 tbsp. spoons
Green onions - 0.5 bunch
Salt - 1 teaspoon
Pepper - 1 pinch
Vegetable oil - 30 g
Step-by-step photo recipe for Chicken cutlets in French
Prepare ingredients for chicken cutlets.
How to cook chicken cutlets in French:
Wash the chicken, dry it and cut it into small cubes 5x5 mm.
Salt, pepper, add eggs and mayonnaise.
Wash and chop the green onions.
Add onion and flour to the minced meat. Mix well.
The minced meat for chicken cutlets should be quite liquid.
Heat a frying pan, pour in vegetable oil. Place cutlets with a tablespoon. Fry until golden brown, about 2 minutes.
Then turn over and fry the chicken cutlets on the other side in the same way.
French chicken cutlets are ready. Serve with your favorite side dish.
Bon appetit!
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meals - food, food
breakfast - breakfast
lunch - second breakfast, lunch
dinner - lunch
supper - dinner
appetite - appetite
seasoning - seasoning
mustard - mustard
vinegar - vinegar
salt - salt
pepper - pepper
spice - spice
the first course - first course
the second course - second course
dessert - dessert
soup - soup
porridge - oatmeal
macaroni - pasta
fried potatoes - fried potatoes
mashed potatoes - mashed potatoes
boiled egg - boiled egg
fried eggs - scrambled eggs
meat - meat
beef - beef
pork - pork
mutton - lamb
poultry - bird
cutlet - cutlet
beefsteak - beefsteak
drink - drink
tea - tea
coffee - coffee
milk - milk
cocoa - cocoa
juice - juice
mineral water - mineral water
lemonade - lemonade
wine - wine
vodka - vodka))
cognac - cognac
whiskey - whiskey
cola - cola
sweets - sweets
chocolate - chocolate
candy - lollipop
biscuit - cookies
cake - cake, cake
pie - pie
jam - jam
marmalade - marmalade, jam
sugar - sugar
honey - honey
foodstuff - food product
butcher's - butcher shop
greengrocer's - vegetable store
dairy - dairy store
confection - confectionery department
grocery - grocery department, store
sausage - sausage
salami - dry sausage
cheese - cheese
fish - fish
canned goods - canned food
butter - butter
vegetable oil - vegetable oil
margarine - margarine
bread - bread
dining table - dining table
tablecloth - tablecloth
spoon - spoon
tablespoon - tablespoon
teaspoon - teaspoon
fork - fork
knife - knife
glass - glass
cup - cup
plate - plate
saucer - saucer
pan - pan
frying-pan - frying pan
pot - pot
ladle - ladle, ladle
tin-opener - can opener
bottle-opener - key for bottles
napkin - napkin
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Cabbage cutlets are one of the popular dishes of vegetarian cuisine, along with beet or carrot cutlets. They can be served as a side dish or as an independent dish, seasoned with sour cream, mustard, tomato sauce or mayonnaise. The golden crispy crust and pleasant aroma of baking stimulate the appetite, and the taste is a rather pleasant light dish for dinner or an afternoon snack. If desired, to add piquancy to the cabbage cutlets, you can add one finely grated apple and a small amount of butter.
Preparation of the cabbage cutlets recipe:
1) Separate the white cabbage from the stalk, cut into several parts and boil in salted water until half cooked, approximately 4-5 minutes. Remove the boiled cabbage from the broth and let it drain.
2) Grind the boiled cabbage leaves through a meat grinder and squeeze out the resulting juice.
3) Peel the onion, chop in a meat grinder or grater and add to the cabbage mixture.
4) Add a chicken egg, salt, ground pepper, crushed garlic, finely chopped dill and onion to the minced cabbage. To stir thoroughly.
5) Add semolina into the resulting cabbage mixture, stirring until a homogeneous mass is formed.
6) Divide the cabbage mass into portions, roll in breadcrumbs and fry on both sides until golden brown.
Ingredients for the cabbage cutlets recipe:
white cabbage - 1 kg, medium-sized onion - 1 pc., chicken egg - 1 pc., garlic - 2-3 cloves, salt, pepper - to taste, semolina - 1/2 cup, breadcrumbs - 1 package, dill, onion - 1 bunch, vegetable oil for frying.
Http://www.pechenuka.ru/i/wp-content/uploads/2011/04/kotlety-kapustnye_280_200pech.jpg
NATURAL DRY SAUSAGE.Variant of sausage with paprika and fennel
Sausage with paprika and fennel is very good.
We take the freshest beef, cut it into small pieces, dry salt it:
Take for 1 kilogram of meat:
2 heaped tablespoons salt
1 heaped tablespoon of sugar
1 heaped teaspoon black pepper
Wash and dry the dishes thoroughly.
Rub the meat with the mixture and place it so that the released juice escapes. There are various tricks for this. As one option, you can use two plates - one large one, place a smaller plate in it upside down, and put the meat on it (as shown in the photo). Then the juice goes under a small plate and the meat remains dry.
Sprinkle generously with paprika and fennel, add black pepper.
Let it sit for three to four days in the refrigerator.
Then we pass it through a meat grinder.
Mix it with salted lard, as described above in this sausage recipe, form it into a mat-makisa and dry it according to the sausage drying scheme already outlined in this recipe.
By preparing biltong, basturma and dry-cured sausage with minimal effort, as described above, you will not only delight your family and guests with real, nutritious food, but will also gain fame as a great home cook. And few people receive such fame. Comments: LiveInternet - Russian Online Diary Service
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Potato and fish cutlets Fish cutlets - what's so special about that? Have you ever tried to cook them from smoked fish? This fish will give the dish a unique taste and aroma!
We will need:
Hot smoked pink salmon 500 g
Potatoes 500 g
Egg 2 pcs
Dill 1 bunch
Natural yogurt or sour cream 150 g
A little rice flour
Melted butter
Spices
Peel the potatoes and cook until tender, add salt to taste. Separate the fish meat from the skin and bones, chop the dill.
Pound the finished potatoes with a masher until pureed, add the egg and mix. Then combine the potatoes with fish and dill (leave a little for the sauce), add spices as desired and mix well.
Form cutlets from the potato mixture. Roll them on all sides in rice flour (or breadcrumbs). Fry the cutlets on both sides in melted butter for 5 minutes on each side until golden brown.
For the sauce, combine yogurt with dill and spices as desired, mix and serve with cutlets, along with a side dish of your choice.
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NATURAL DRY SAUSAGE
This is not some kind of surrogate from a store that has been mixed with who knows what
The main intrigue in sausage is always the intestines. There is a lot of fuss with them; because of the intestines, the sausage takes a long time to dry, which at home requires great heroic conditions.
In addition to achieving excellent culinary results with little effort, in this recipe we can do without any guts.
Preparation
The essence of the recipe:
We take marinated meat, pass it through a meat grinder, add chopped salted lard, shape and dry the sausage.
The result is always wonderful.
Of course, there are many other recipes for homemade dry-cured sausage, but they are more complicated.
So a sausage recipe based on marinated meat is what the home cook needs.
PICKING MIXTURE
To salt meat, prepare a salting mixture per 1 kilogram of meat:
1 heaped tablespoon of salt + level tablespoon of salt, total approximately 45-50 grams (many recipes recommend less salt - 1 heaped spoon, 30 grams).
The salt is by no means iodized - you need coarsely ground rock salt. If the salt is iodized, the biltong will have a strong iodine flavor!
1 level tablespoon of ground coriander. You can do more - it depends on the taste. Coriander is the main spice in biltong.
1 heaped teaspoon sugar (for complete aesthetics, brown cane sugar is recommended, but regular sugar will do)
1 teaspoon black pepper (you can add 1.5-2 teaspoons to taste). You can add red pepper to suit your taste.
2 g baking soda
In industrial production, saltpeter (1 g) is added to give the meat a beautiful color, but we don’t need extra nitrates.
The coriander is pre-roasted (do not burn it!) and ground in a coffee grinder.
Or spices to grind them are crushed through the film with a rolling pin.
All spices are mixed.
Here is another version of the mixture - the classic Namibian composition of the salting mixture from Okahandi for 1.5 kg of meat:
salt - 60 g,
pepper - 2 g,
sugar - 15 g,
soda - 3 g,
coriander - 15 g.
You can make very different pickling mixtures. The main thing in them is to accurately observe the prescribed amount of salt and coriander.
Everyone who tries it reports the same impression:
- Tasty! And very similar to smoked...
We marinate the beef as for biltong, and the same 12 hours
After marinating, the meat is ready to prepare the sausage.
We cut it into pieces and pass it through a meat grinder.
Take salted lard. We cut it into thin slices and put it in the freezer. When it freezes, cut it into thin strips and cut the straws into cubes.
You should try to cut the cubes smaller - 2x2x2 mm, but not larger than 3x3x3 mm.
Another option is possible - take a cold cube of lard and cut one of its sides crosswise into small squares, and then cut off the cubes in bulk.
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2000 calorie diet.
Second week
First breakfast: a glass of fruit or vegetable juice, 1 cracker.
Second breakfast: 1 piece of black bread, a little butter and feta cheese (cheese), a glass of tea.
Lunch: vegetarian soup, meat cutlet, carrot salad, jelly.
Afternoon snack: fruits, cookies.
Dinner: kefir, stale bread with jam.
First breakfast: a glass of tea with milk, a piece of black bread with honey.
Second breakfast: 2 pieces of black bread with meat, 2 tomatoes, a glass of tea.
Lunch: borscht, boiled fish, 2 potatoes, green salad.
Milk and lactic acid products
Lean meat
Low fat sour cream
Low-fat cottage cheese
Lean fish
One every other day
Vegetable oil
Butter
Fresh cabbage
Carrots, cucumbers, tomatoes and other vegetables
Rye bread
Afternoon snack: kefir, crackers.
Dinner: a glass of tea, 2 pieces of low-fat cheese, radishes.
Third week
First breakfast: a cup of coffee, a piece of black bread with honey.
Second breakfast: kefir, a piece of black bread with butter, a soft-boiled egg, radishes.
Lunch: mushroom soup, steak or cutlet, vegetable salad, glass of juice.
Afternoon snack: fruit, crackers.
Dinner: a glass of milk, a stale bun, cottage cheese.
First breakfast: a glass of milk with honey, crackers. Second breakfast: a glass of tea, 2 pieces of bread with lean sausage, 2 tomatoes.
Lunch: broth, stewed mushrooms or vegetables, 2 baked apples.
Afternoon snack: fruit, biscuit.
Dinner: a glass of tea, a piece of bread with fish, an apple.
Fourth week
First breakfast: a cup of tea, crackers with honey.
Second breakfast: 2 pieces of black bread with butter and low-fat cheese, 2 apples.
Lunch: broth, a portion of chicken with vegetables, 2 tablespoons of mashed potatoes, green salad, jelly.
Afternoon snack: carrot juice, biscuit.
Dinner: a glass of low-fat kefir, liver.
First breakfast: a glass of milk, rye bread with butter. Second breakfast: soft-boiled egg, bread, butter, tea, apple. Lunch: a cup of low-fat broth, beans with tomato, 2 boiled potatoes with green parsley, an apple. Afternoon snack: kefir, crackers. Dinner: radishes, 2 sandwiches with pate.
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How to replace fast food.
1. Hot dog
A hot dog or sausage in a bun with sauces of mustard, mayonnaise and ketchup is popular. Sometimes, in rare “elite” eateries they add cabbage salad to it. The mixture is simply deadly in terms of calories and harm, and even cabbage will not help make it safer.
However, you can find a completely healthy alternative - this is a bun made from whole grain bread with a piece of boiled beef or chicken breast with the addition of mustard sauce, unsweetened yogurt and spices (garlic, herbs and pepper). And if you add a leaf of lettuce or a sprig of basil, it will be a wonderful snack at work. Pair this sandwich with a cup of green tea and lemon.
3. Hamburger and cheeseburger
Hamburger or cheeseburger - a white bun with a cutlet, cheese, sausage, ham (usually the most inexpensive variety), in the best versions - with herbs or a slice of cucumber or tomato. Usually generously supplied with sauces or spices.
There are a lot of calories in this building due to bread and processed foods; the cheese there is usually the cheapest and richest. But you can replace this “work” with a very tasty and healthy dish.
Take bran bread, layer lettuce with slices of cucumber and tomato. Between them place a layer of mozzarella or oltermani, boiled red fish fillet or chicken breast, and a thin piece of boiled beef. Combine all the layers and you will have a hearty and healthy sandwich.
8. Shawarma
Shawarma or shawarma, everyone calls it differently, as well as how it is prepared - it is usually fried meat stuffed into a loaf or pita bread mixed with vegetables - pork, lamb or chicken with skin. All this is generously sprinkled with mayonnaise and spices with monosodium glutamate.
However, you can find an excellent alternative to it - these are pieces of fish or chicken fillet rolled into pita bread (without skin), grilled or steamed with the addition of vegetables and lemon juice, seasoned with black pepper and herbs.
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♦ MIXED MINT CUTLETS ♦ (Serge Markovich)
________________________________
Ingredients:
0.5 kg pork
0.5 kg beef
1 tsp. salt
1 tsp. soda
1 tsp. ground black pepper
1 tsp. paprika (or red pepper)
vegetable oil for frying
Preparation:
First you need to mince pork and beef.
And do this twice.
Next, add salt, soda, spices and knead the minced meat very well, like bread, for at least 15 minutes.
Then put it in a container and slam it on top with your hand so that there are no air bubbles left in the minced meat.
We put it in the refrigerator for at least a day (or better for 3 days, after which the minced meat will be perfect).
For the impatient, you can get by with just a day.
Then we make cutlets and fry them over medium heat.
Pizza burger.
Make this amazing burger and no more fast food!
You will need:
0.7 kg ground beef
250 g smoked sausage
1/2 teaspoon Italian seasoning (mixture of different herbs)
8 slices Mozzarella cheese
8 tablespoons barbecue sauce or any other
Grated Parmesan cheese
4 buns
Thinly sliced red onion
1 green bell pepper
Sliced olives
Sliced fried mushrooms
How to cook:
1. Combine ground meat and Italian seasoning in a bowl. Divide into 4 large portions.
2. Fry the cutlets for a few minutes on each side. Place two slices of cheese and a few pieces of sausage on top of the cutlet. Add a couple of thin slices of red onion, a slice of green bell pepper, olives, and mushrooms. Spoon a little sauce on top, and another slice of cheese.
3. Place in a frying pan and cook, covered, until the cheese melts.
4. Fry the buns in oil in a frying pan until they are golden and crispy. Spread sauce on bottom bun and sprinkle with Parmesan cheese.
5. Combine both halves and serve immediately!
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Tips for the hostess. Very useful little things... relevant and always needed...
Rust will disappear from the stove if you wipe its surface with hot vegetable oil.
If you cut an oilcloth tablecloth, then cover the cut area on both sides with colorless nail polish. The cut will not be visible.
Grease the grater on which you are going to grate the cheese with vegetable oil. This will prevent the cheese from sticking together and make the grater easier to wash.
If your kitchen smells bad, pour a little vinegar into the pan and keep the pan on low heat until the vinegar evaporates.
Grease stains on a kitchen stove can be cleaned by sprinkling salt on the hot stove and wiping with paper. To remove dried stains, use baking soda, then wipe with water and ammonia (a few drops per glass).
To grate a clove of garlic without scratching your hands, we recommend placing a sheet of cellophane on the grater and rubbing the garlic through it. This method has another advantage: all the chopped garlic remains on the film without clogging the grater.
Wipe a new tablecloth with a mixture of vinegar and milk (half and half), this will protect it from cracks.
The grater will become sharp again if you rub it with sandpaper.
A little salt placed in a tightly sealed bread box will protect the bread from mold.
You can easily and simply replace mayonnaise with sour cream by adding the mashed yolk of a hard-boiled egg and a teaspoon of mustard.
If you put a slice of carrot or lemon under the lid of a jar of mustard or on a cut of sausage, both products will retain their freshness for a long time.
Wet heavily soiled areas in the oven with ammonia and leave overnight - in the morning, wipe off the dirt using a regular washcloth.
If the knives of the meat grinder are dull: dry the crackers and scroll them through the meat grinder. As a result, you will get breadcrumbs for the cutlets, and the knives will be sharpened.
If a “foreign” smell appears in the thermos, it’s not a problem: put a couple of spoons of rice in it, fill it with water and shake well several times. Then rinse with hot water.
If you add a little milk to the sour cream, it will not curdle in the gravy.
Soaking in vinegar, kvass, sour milk, cucumber, cabbage or beet brine is a reliable way to make tough meat soft.
To prevent the cabbage rolls from burning in the pan when stewing, place a lid of a smaller diameter than the pan with the handle facing up on the bottom of the pan. Place cabbage leaves on the lid and cabbage rolls on them.
To prevent cutlets, fish, meat or pancakes from sticking to the pan, you need to rub the preheated pan with raw egg white.
To cook delicious milk porridge, you must remember that whole grain cereals (rice, millet, pearl barley porridge) swell and boil in milk more slowly than in water. Therefore, it is better to boil them in water, and then, adding hot milk, bring them to readiness.
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Meat cutlets with beets Cutlets are one of the most popular dishes. It seems that the traditional recipe is difficult to decorate in any way. But try adding beets to the minced meat - the cutlets will turn out juicy and tasty and inexpensive!
You will need: 500 g minced meat
1 beet
1 egg
1 onion
1 small potato
salt pepper
vegetable oil for frying
Preparation:
The beets, boiled until tender, need to be grated and mixed with minced meat. Then add peeled and grated raw potatoes, eggs, chopped or minced onions and spices.
Then you need to mix the minced meat thoroughly, form cutlets and fry them in vegetable oil until completely cooked. To make the cutlets even tastier, you can add a few sprigs of chopped mint to the minced meat.
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cutlets
Watch how easy and quick everything is to prepare - and it turns out delicious! The recipe is very simple...
An interesting culinary fact: cutlets are not “just” cutlets, because the dish that we (that is, in the Russian-speaking environment) know as “cutlets” is something completely different in other cultures and countries! namely a piece of meat, and not a product made from minced meat (minced meat).
Cut the meat (beef = pork = poultry) across the grain, then beat thoroughly and again cut into small pieces with a sharp knife. Add salt, ground black pepper, egg, crushed garlic, mix thoroughly.
Grate the cheese on a fine grater. Add cheese to the minced meatballs and mix. Form minced meat into cutlets, breaded in breadcrumbs.
Fry the cutlets in vegetable oil on both sides until golden brown, then cook under the lid over low heat until done.
: Before frying, it is advisable to keep the cutlets in the refrigerator for 1-2 hours.
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Secrets of making delicious cutlets
1. Bread for minced meat should be soaked in cold boiled water (in some cases, you can also soak it in wine or a mixture of wine and water), but in no case in milk (soaking bread in milk deprives the cutlets of juiciness due to the interaction during frying milk and meat proteins).
2. You cannot add eggs to minced meat cutlets, otherwise the cutlets will lose their juiciness (eggs are added to minced meat cutlets as a binder only in catering, so that more water and bread can be added to the cutlets - without eggs, the minced meat with not enough meat will fall apart); Eggs must be added as a binder to minced fish cutlets, also when preparing minced cutlets from vegetables or cereals.
3. When making cutlets, it is very useful to place a piece of ice and a piece of butter in the middle of each cutlet for juiciness.
4. The molded cutlet must be rolled in a loose egg - lezone (or, even better for preserving juices, first a little in flour and then in the egg) - when frying, the egg will create an impenetrable shell and retain all the juices inside the cutlet (if desired, after rolled in egg, you can bread the cutlets in ground breadcrumbs);
5. Cutlets (or meat) should be placed only on a pre-heated frying pan (20-30 seconds after the cook has a strong alarm that the frying pan is already too overheated) and with a sufficiently thick layer of oil (a small amount of oil impedes heat transfer from the frying pan to the cutlet or meat, as a result of which the product loses its juiciness, because due to poor thermal contact the crust forms slowly, especially on the side surface).
6. First, over high heat, fry the cutlets once on each side until a crispy crust is obtained, and then reduce the heat, cover the pan with a lid and leave on low heat for another 10-15 minutes. The finished cutlets are immediately served to the table.
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Tips for making good cutlets:
1) Bread for minced meat should be soaked in cold boiled water (in some cases it can be in wine or a mixture of wine and water), but in no case in milk (soaking bread in milk deprives the cutlets of juiciness due to interaction during frying milk and meat proteins).
2) You cannot add eggs to minced meat cutlets, otherwise the cutlets will lose their juiciness
(eggs are added to minced meat cutlets as a binder only in catering, so that more water and bread can be added to the cutlets - without eggs, the minced meat with not enough meat will fall apart);
Eggs must be added as a binder to minced fish cutlets, also when preparing minced cutlets from vegetables or cereals.
3) When making cutlets, it is very useful to place a piece of ice and a piece of butter in the middle of each cutlet for juiciness.
4) The molded cutlet must be rolled in a loose egg - lezone (or, even better for preserving juices, first in a little flour and then in the egg) - when frying, the egg will create an impenetrable shell and retain all the juices inside the cutlet (if desired, after rolled in egg, you can bread the cutlets in ground breadcrumbs);
– partial breading: only in egg or only in flour, or in flour and then in egg;
– full breading (Viennese breading): flour – egg – crackers;
– sometimes double breading is used: flour – egg – crackers – egg – crackers);
– chicken, fish, cereal and vegetable cutlets, after dredging in flour and very generously in egg, can be breaded in fresh, not too small bread crumbs or in fresh bread, cut into thin (3-4x6-8 mm) and fairly long strips (this breading requires quite a lot of oil in the pan).
5) Cutlets (or meat) should be placed only on a pre-heated frying pan (20-30 seconds after the cook has a strong alarm that the frying pan is already too overheated) and with a sufficiently thick layer of oil (a small amount of oil impedes heat transfer from the frying pan to the cutlet or meat, as a result of which the product loses its juiciness, because due to poor thermal contact the crust forms slowly, especially on the side surface).
6) First, over high heat, fry the cutlets once on each side until a crispy crust is obtained, and then reduce the heat, cover the pan with a lid and leave on low heat for another 10-15 minutes.
The finished cutlets are immediately served to the table.
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Territory of beautyMillions of overweight people in the world are asking one pressing question - How to lose weight quickly? There is one simple and wonderful way that will help you quickly lose weight in just 1 month. There are a lot of quick ways and super-diets, but few of them are correct and work really quickly. All you need to do for this magical method is to stop consuming foods containing sodium! Yes Yes. If you haven’t figured out what the secret is yet, then read on. Sodium is found in many foods. If you remember the formula for table salt - Sodium Chloride. That is, in other words, you need to give up all foods with salt and sodium! Carefully read the ingredients of products and if one of these words is there, then discard it. Also stop sprinkling salt on your food.
Why can a person lose weight so quickly and greatly at home in just a month just by giving up salt? Yes, maybe, and not only by 10, that’s just the minimum. The reason for losing weight is that sodium has the property of strongly retaining fluids in our body. Liquid accumulates almost everywhere. As soon as the consumption of salt and foods with salt and sodium is eliminated from your diet, you will immediately begin to quickly lose weight. And in a month, minus 10 kg is guaranteed.
List of prohibited harmful products: all flour, rolls, white and brown bread, cheese, semi-finished products and processed meat (sausages, cutlets, ham, etc.), all canned food, and many others. Wherever the composition contains either salt or sodium.
You can also start eating foods containing potassium and magnesium. They will flush out all the excess sodium from the body. Your daily diet should include: rice, whole grain bran, dried apricots, various nuts (almonds, hazelnuts), unroasted seeds (flaxseed, pumpkin).
This way to lose weight quickly works flawlessly! You will see the first serious results in a week. And, in a month you are guaranteed to lose 10 kg and, most likely, you will definitely continue this smart diet. Perhaps this is the best weight loss diet ever invented. And, most importantly, you can lose weight at home without even resorting to physical activity. Just sit at home and lose weight to your health with this super diet. Effective and works 100% at home.
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Lentil soup. Measure 300 grams of red lentils into a jug () 1 10 easy lentil dishes. Lentil soup. Lentil salad. Delicious lentils. Lentils with sausages. Lentil burgers.
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You can prepare a lot of interesting dishes from boiled sausage. Don't limit yourself to just pizza or sandwiches. Make it... cutlets?! And not simple ones, but with cheese. And let everyone be surprised! After all, we are used to seeing cutlets made from raw meat or minced fish, less often from vegetables. But sausages are excellent semi-finished products that are very easy to experiment with. And if you also use cheese, perhaps in any case it will be a win-win option. Boiled sausage cutlets with cheese are very tasty, unusual in taste and very filling. Both family members and guests will appreciate the original taste of the dish and your culinary skills! And no one will guess what the cutlets are made from.
How to make sausage and cheese cutlets
Main ingredients:
- boiled sausage - 200 g;
- semi-hard cheese - 200 g;
- egg - 1 piece;
- sour cream - 1 tbsp;
- parsley - 0.5 bunch;
- dill - 0.5 bunch;
- salt - a pinch;
- flour - 4 tbsp.
additionally:
- egg - 1 piece;
- breadcrumbs - 3 tbsp;
- refined vegetable oil - 2 tbsp.
Recipe for sausage and cheese cutlets
1. You can use boiled-smoked sausage, but it is better to take high-quality boiled sausage, wieners or frankfurters. Until now, doctor's boiled sausage, prepared according to GOST, is considered the best and even healthiest. We clean the sausage from the casing. Rub with small straws. The smaller the chips, the easier it will be to form cutlets from minced sausage.
2. Use the same grater to grate any hard or semi-hard cheese. Varieties like “Russian” or “Dutch” are good, and delicious cutlets are also obtained with high-quality processed cheese.
3. Wash the greens, dry them and finely chop them with a knife.
4. Combine sausage, cheese, and herbs in one bowl. Break one egg there and add sour cream (the best fat content is 20%).
If the cheese and sausage are not very salty on their own, add a pinch of salt. You can add another clove of garlic to the minced meat to make it more flavorful.
5. Mix all ingredients thoroughly until smooth.
Add wheat flour.
6. Once again thoroughly mix the resulting minced meat until smooth.
7. Break the egg into a separate bowl. Simply beat it with a fork until the white and yolk combine.
8. From the kneaded minced meat we form small cutlets (it is better not to make large ones, since when turned over they are likely to break and lose their presentable appearance).
If sculpting is difficult, you can wet your hands with cold water, but most often this is not necessary.
First place the formed cutlet into the egg. Dip it so that the entire surface of the cutlet is moistened.
9. Pour breadcrumbs onto a flat plate. We remove the cutlet from the egg and roll it in breadcrumbs on all sides. Instead of store-bought breadcrumbs, you can use homemade ones made from white bread in the oven. Or you can completely replace the crackers with flour. By the way, a very interesting taste is obtained when the cutlets are rolled in flour, ground in a coffee grinder from oatmeal.
10. Heat the frying pan well, pour in refined vegetable oil, and let it warm up well.
Place the breaded cutlets in the pan.
11. Fry until golden brown, then carefully turn it over to the other side with a spatula and fry on it, too, until a nice crust forms.
Boiled sausage cutlets with cheese are ready! They turn out satisfying, with an interesting and rich taste. Bon appetit!
Do you want cutlets, but don’t have time or are too lazy to go to the store for fresh minced meat? No problem - you can replace the minced meat with boiled sausage. It will turn out no less, and maybe even more delicious!
Make sausage cutlets following this recipe. The cutlets will turn out very tasty and satisfying, and the preparation itself will not take much time. In terms of taste, I don’t even know what to compare these cutlets with - you have to try it
Number of servings: 10
A simple recipe for homemade sausage cutlets step by step with photos. Easy to prepare at home in 40 minutes. Contains only 25 kilocalories.
- Preparation time: 18 minutes
- Cooking time: 40 min
- Calorie Amount: 25 kilocalories
- Number of servings: 10 servings
- Occasion: For lunch
- Complexity: Simple recipe
- National cuisine: home kitchen
- Type of dish: Hot dishes, Cutlets
Ingredients for ten servings
- Boiled sausage - 1 Kilogram
- Onion - 1 piece
- Egg - 1 piece
- Garlic - 2-3 cloves
- Breadcrumbs - To taste
- Salt - To taste
- Spices - To taste
Step-by-step preparation
- Cut the boiled sausage into pieces and pass through a meat grinder.
- Grate the onion.
- Then beat the egg.
- We pass the garlic through a garlic press.
- Mix the sausage mince with onion, garlic and beaten egg. Salt and pepper to taste. You can also add any spices at your own discretion. Mix all ingredients thoroughly until a homogeneous mass is obtained.
- From the resulting minced meat we make cutlets and bread them in breadcrumbs.
- Heat vegetable oil in a frying pan. Place the cutlets in hot oil and fry on both sides until they form an appetizing golden brown crust.
- Sausage cutlets are ready! You can serve them with mashed potatoes, rice, pasta, etc. Bon appetit!
