Kupaty is prepared in a frying pan if something so tasty and aromatic is created at home. After all, in the original this sausage should be made on open fire using the grill. However, on gas stove This meat product turns out no worse. The main thing is to carefully follow the rules of heat treatment.
How to form and fry kupats in a frying pan
Required components:
- chicken fillet - 900 g;
- garlic cloves - 3-4 pcs.;
- cleaned pork intestines - optional;
- ground allspice, sea salt, favorite spices - add to taste;
- Refined sunflower oil - optional (for frying).
Forming sausages
Before frying the kupats in a frying pan, they should be beautifully shaped. It is worth noting that such a meat product can be made not only from beef or pork, but also from chicken fillet. It needs to be washed, separated from the skin and bones, and then finely chopped. Next, you need to add grated garlic cloves to the minced meat, fragrant ground pepper, fragrant and spicy seasonings, and All components should be mixed, and then placed tightly in cleaned pork intestines and tied with threads. In this case, it is recommended to give the product a horseshoe shape.
Heat treatment of meat dishes
Chicken kupats do not take very long to cook in a frying pan. After all, white poultry meat does not require long-term heat treatment. It is because of these properties that we decided to use in creating have a delicious lunch this type of product.
Many housewives are in the process of preparing of this dish make a huge mistake by placing sausages in natural casings on a hot pan. 90 times out of 100 it’s so sharp heat treatment Kupatov ends with the pork intestine first swelling and then bursting. As a result, the filling comes out, the dish burns and turns out not as tasty and beautiful as we would like. That is why it is very important to fry the kupats correctly in a frying pan. For this chicken sausages It is recommended to boil first and then cook in oil.
Thus, you need to take a small bowl, pour some drinking water into it and bring to a boil. After this, it is necessary to place all the formed products into a strongly seething liquid and hold for 3-5 minutes. It is worth noting that this time directly depends on what kind of meat you used to prepare the sausages (if it is beef or pork, then a little longer).
When the kupats have boiled a little, they should be removed using a slotted spoon and dried well using paper napkins. Then you can safely start frying the dish. But here a new question arises: how long to fry kupaty in a frying pan? This should be done until the chicken sausages in the pork casing are well browned on all sides. To do this, you need to put the saucepan on the fire, add oil to it and heat it up very high. After this, the gas needs to be reduced and the boiled products placed in the bowl. They should be fried for 17-23 minutes on each side.
How to serve correctly
Chicken kupaty should be presented to the table along with aromatic and hot sauce, as well as salad from raw vegetables. In this case, the sausages should be as hot as possible.
On store shelves there is now a wide range of different sausages, small sausages, frankfurters and kupats, which can be purchased both frozen and in fresh. These meat products can be in natural or polyethylene casings, with or without the addition of spices, as well as smoked or raw. Many housewives know how to fry sausages, but in order for the appetizer to turn out truly tender, juicy and aromatic, you need to know some of the features of preparing such a product. In addition, you can do homemade dish, which will be more healthy, natural and very appetizing. Having analyzed different ways When baking sausages, you can choose the most suitable one, which will be not only convenient, but also fast.
In a frying pan
Most for home cooking The method using a frying pan is suitable; frying in such a pan is easy, and finished product It has a pleasant surface crust.
You can bake products from this method various meats. It turns out delicious if you fry it in a frying pan. Bavarian sausages, which are distinguished by their white color, natural shell and the content of veal, lard and seasonings. Snacks from such a dish are considered tasty, satisfying, and also do not contain harmful components. It is recommended to first boil Bavarian kupaty for about ten minutes, and then fry over moderate heat for the same period of time.
In addition to the pan, you can immediately use a frying pan, into which a small amount of liquid is poured and the kupats are placed. After the water has completely evaporated, add it to the bowl. vegetable oil and cook until browned on all sides. This method is used to preserve the delicate surface film of sausages, which easily bursts. Also experienced housewives It is advised not to use a fork, since when the snack is pierced, its natural film of intestines is also easily torn.
How long does it take to fry chicken sausages in a frying pan? Chicken meat cooks faster than other types, so it will take no more than ten minutes to prepare delicious kupat. Pour one tablespoon into a hot bowl sunflower oil, add half a glass of water and place meat product, covering the frying pan with a lid. After simmering for five minutes over medium heat, turn the sausages over so you can sear the other side. Beautiful golden brown crust will indicate the readiness of the snack.
If there is no time for long baking, then it is possible to reduce it. To do this, use a toothpick or a sharp needle to make several punctures in the outer shell of the sausages, after which you can immediately bake them in oil, remembering to turn them over often.
Any meat kupaty should be thawed before cooking. It is better to place them in the refrigerator, placing them on the bottom shelf, and then continue the process when room temperature about another half hour. This way the product will not lose its taste qualities And useful properties. And for quick defrosting, it is enough to briefly immerse the sausages in warm water, but it should be borne in mind that this method makes the product less juicy and rich.
Grill
The traditional way of preparing kupat is to fry it on the grill rather than in a frying pan. Before baking, it is recommended to immerse the product in boiling water for thirty seconds, and then grease it with fat or oil and secure it to the grill. You should fry juicy sausages on smoldering coals for about half an hour, changing the sides of contact between the coals and the grate so that the crust on the shell can form evenly and the product is completely cooked.
For cooking outdoors, homemade pork kupaty is perfect; it’s quite easy to prepare if you have everything. necessary products. It’s better to eat them with fresh herbs, canned vegetables or fresh bread smeared with mustard. This option is especially suitable for those who live on a farm and raise livestock.
Appetizing to fry tender sausages You can also grill it in a frying pan. To begin with, meat products are cooked in boiling water for a couple of minutes, then they are taken out and dipped in paper towels. Then each “sausage” is greased with oil and placed on a hot frying pan. Bake the product for about four minutes on all sides, obtaining ruddy stripes.
Homemade
In order to prepare homemade kupaty in a natural casing, you will need:
- 800 gr. pork;
- 200 gr. beef;
- 200 gr. lard;
- 3 m of natural guts;
- 2 cloves of garlic;
- 3 onions;
- spices.
Grind the meat, lard, onion and garlic in a meat grinder. Add spices to the minced meat and mix well. We tighten the prepared intestines with a thread on one side, stuff them through a funnel with the resulting meat mixture, and after twenty centimeters we tie them up again. We repeat the procedure until we run out of ingredients. Then cook the sausages in boiling water for one minute and let them dry.
This product can be frozen and stored in freezer or fry immediately.
To bake kupaty in the oven, preheat it to 180 degrees and place a baking tray with meat products, pre-lubricated with oil. We cook the dish on one side for about ten minutes, then turn it over and cook for about the same amount of time. Meat in natural film should acquire a beautiful golden or red layer, depending on its composition.
Sausages are served hot with various sauces or side dishes. The product can be cut into pieces or consumed whole. Kupaty is usually prepared using one’s own imagination and experimenting with the composition of spices, seasonings and even herbs. This snack is always tasty, filling and aromatic.
An important advantage of meat sausages is the possibility of baking them not only at home, but also outdoors. And minced meat for cooking can be used based on personal taste preferences, adding and changing its composition. By following the rules of roasting and using the advice of experts, you can get not only savory dish, but also satisfaction from the culinary process itself.
Today it is not easy to find on store shelves delicious sausage of appropriate quality. The composition of most products leaves much to be desired. Therefore, you should prepare them yourself for your family. Very tasty and easy to make homemade sausage from chicken.
To make the product especially juicy and tasty, you need to take not only chicken, but also lard. Ingredients: 1.5 kg of chicken meat, 2.5 m of pork intestines, 280 g of fresh lard, salt, 1 tbsp. heavy cream, garlic and seasonings to taste.
- Meat is cut off from any parts of the carcass and finely chopped.
- Chicken meat, along with lard, salt, garlic and spices, turns into minced meat. After thorough kneading, cream is poured into the mass, and it is sent to a cold place for a couple of hours.
- To stuff the intestines, a special attachment for a meat grinder is used. Do not fill the workpiece too tightly.
- Knots are tied every 55-65 cm.
- All that remains is to pierce the intestine with a needle every 8-9 cm and cook it for 25 minutes in salt water.
Before eating, you can fry the sausage in any oil.
Dietary - chicken breasts
To reduce calories finished sausage, you should use only poultry fillets. Ingredients: half a kilo of breast, 90 ml of milk, 2 egg whites chicken eggs, clove of garlic, pinch of ground paprika, small. spoon of salt and the same potato starch.
- The fillet pieces are crushed using a blender. The resulting mass is salted, sprinkled with starch, chopped garlic and spices.
- After adding milk and proteins, the ingredients are thoroughly kneaded again. The last product is needed so that the dish does not fall apart when slicing.
- The minced meat is laid out on parchment paper and is distributed along the entire length of the sheet. A sausage is formed and tied tightly with thread on both sides. They wrap the bag lengthwise and crosswise so that the product does not lose its shape.
- Cook the sausage in boiling water for 40-45 minutes.
- All that remains is to put it in the refrigerator for a couple of hours.
To make the sausage have an appetizing color, you can add beet juice to it at the stage of mixing the minced meat.
With added pork
It is better to take lean meat without excess fat. Ingredients: 1.5 kg of pork and 800 g of chicken, a large spoon of salt, a whole head of garlic, 120 ml of milk, a pinch of mustard seeds, coriander and black pepper, a piece of butter, 3 m of intestine. How to properly prepare chicken sausage at home is described below.
- Meat and chicken are cut into cubes, salted, sprinkled with spices, passed through a meat grinder and left overnight in the cold to marinate.
- In the morning, crushed garlic and cooled boiled milk are added to the mixture. It is left for another couple of hours.
- All that remains is to fill the shells with the resulting mixture, tie them in rings, pierce them in several places with a needle and cook in salt water for 45 minutes. The product should not boil during the process.
The finished sausage is greased butter and cook for another 25 minutes on a baking sheet in the oven.
Chicken boiled sausage
This simplest recipe homemade sausage, which doesn’t even require pork casings. Ingredients: 960 g chicken fillet, 2 selected eggs, 2 large spoons of potato starch, salt, spices and garlic to taste, 120 ml milk.
- Using a blender or food processor, the poultry and garlic are turned into a smooth puree. You can also add lard to the fillet to taste.
- Salt, spices, whole eggs, starch and cow's milk. Using a blender, beat the ingredients thoroughly.
- The mass is poured into oiled ceramic molds and baked in a very hot oven 40 minutes.
The finished sausage can be wrapped in film and stored in the refrigerator.
With gelatin in foil
To prepare homemade sausage according to this recipe, you do not need to use intestines or bother with a meat grinder. Ingredients: 1 kg chicken thighs, ½ small. spoons of special seasoning for chicken and ground black pepper, 15 g of high-quality gelatin, 2 large spoons of mayonnaise, small. a spoonful of salt, 7-8 garlic cloves.
- Chicken meat with skin is cut small cubes. It is salted, peppered, seasoned with selected spices and crushed garlic.
- After adding mayonnaise, the minced meat is thoroughly kneaded. All that remains is to pour gelatin into the mixture and mix all the ingredients again.
- The minced meat is divided into 4 parts, each of which is packed in cling film. Neat sausages are formed from the mass. They are wrapped in foil like candy.
- The dish will bake for an hour in a hot oven.
- Next, you will need to put it in the refrigerator overnight.
Sausage can be stored for no longer than 5 days.
Recipe with pork intestines
The milk or cream in the recipe will make the meat soft and tender. This must-have product. Ingredients: 900 g chicken breast and a similar number of chicken thighs, 2 small. spoons granulated sugar and the same amount of paprika, a pinch of dried garlic and coriander, 1 tbsp. heavy cream or milk, 2 large spoons of milk powder, salt, pork intestines, cut into 40-60 cm pieces.
- Thigh and fillet meat is passed through a meat grinder. It is added to powdered milk, salt, selected spices.
- Next, add cream or fresh milk. The ingredients are mixed well.
- The intestine is filled with minced meat using a special meat grinder attachment, not too tightly.
- The preparations are boiled for 20 minutes in salted water.
Instead of a special attachment for a meat grinder, you can use the neck of a plastic bottle.
How to cook in a bottle?
For this recipe, be sure to stock up on plenty. plastic bottle(1.5 l). It will become the basis chicken sausage. Ingredients: whole chicken carcass, onion, sweet bell pepper, bunch of fresh herbs, 3 small. spoons of salt, a pinch of black pepper, 30 g of gelatin.
- The chicken is boiled in water with salt, onion and half the herbs until cooked. Next, the meat is cut from the bones, and the broth is filtered.
- From the total mass 2 tbsp is cast. liquids. When the broth has cooled, gelatin is stirred in it and left for half an hour.
- The remaining greens and sweet pepper are crushed in a blender.
- The resulting mixture is combined with finely chopped chicken. The mass is salted and peppered.
- Warmed gelatin is also poured into it.
- The mass is heated with constant stirring. When it boils, you can remove the pan from the heat and cool.
- The cooled mixture is poured into a bottle without a top. The workpiece is left in the cold under the film for 7 hours.
The finished sausage is taken out of the bottle (the container must be carefully cut) and wrapped in film.
Choose the author's tried and tested recipes for chicken sausage on the website's culinary page. Try variations with mushrooms, with the addition of different types meat and offal, various spicy spices, cream, hard cheeses. Learn the secrets of making sausages that have been used for a long time home kitchen. Create unique treats with your own hands!
Any poultry carcass pulp is suitable for homemade chicken sausage. From the fillet it will turn out to be dietary, from the thighs and legs - with a richer taste. The main thing is that the bird is fresh! Meat is salted and imbued with the aromas of spices better and faster when it is finely chopped.
The five most commonly used ingredients in chicken sausage recipes are:
Interesting recipe:
1. Beat the chicken pulp with a blender or grind it several times with a meat grinder.
2. Season with salt, black pepper, nutmeg, garlic and other favorite spices.
3. Leave to marinate in the refrigerator overnight.
4. Add beaten eggs and cream. Knead thoroughly.
5. Place the sausage mince on the foil. Form a sausage. Wrap tightly and seal ends tightly.
6. Wrap the future sausage in three or four layers of cling film. Tie the edges with thread.
7. Place the prepared sausage in a wide container and add water. Place a small press on top so that the sausage is constantly covered with liquid. Cook over extremely low heat for 1.5-2 hours.
Five of the fastest chicken sausage recipes:
Helpful Tips:
. It is not recommended to cook sausage in plastic forms for cold drinks, because plastic, which is not suitable for heat treatment, will saturate the product with harmful substances.
. Sausage will get an interesting structure and flavor if you add chopped liver or cheese to the minced meat.
