From sausages you can cook a variety of different dishes that are easy to prepare, and most importantly it can be done in a hurry. Now we will tell you a few such recipes.
Stewed cabbage with sausage
Ingredients:
- cabbage - 1 head;
- sausages - 5 pieces;
- onion - 1 piece;
- tomato - 2 tbsp. spoons;
- water - 1 glass;
- Lenten oil - 2 tbsp. spoons;
- salt.
Preparation
In a frying pan, we warm up the butter and throw the onions into it, diced into cubes, fry until it is pleasantly golden in color. Add sausages to the onions, cut into small pieces, and fry for another 8 minutes stirring. We pre-shred the cabbage and also send it to the frying pan. Ingredients stew for 15 minutes, stirring. Tomato paste is bred in a small amount of water, pour it into a frying pan, stir and extinguish until the softness of the cabbage. A few minutes before the end of cooking, a dish of salt and pepper. The dish can be served ready for the table.
Sausage Recipe in Puff Pastry
Ingredients:
- sausages - 300 g;
- butter - 250 g;
- salt - 10 g;
- flour - 250 g;
- egg - 1 piece;
- water 130 ml.
Preparation
Prepare the dough: for this salt add to the flour and sift through a sieve. We put in sifted flour 50 grams of soft butter and knead to get crumbs. In the middle we make a notch and fill in cold water. We knead the dough and form into a bowl, make the incisions crosswise and set the dough in the refrigerator for 35 minutes. When the required amount of time has passed, pull out the dough from the fridge and roll it into a 2 cm thick layer. We spread 200 g of cold butter on the dough and bend the edges of the dough so that the oil is in the middle.
The table is sprinkled with flour, roll out the dough and add it to make three layers. We repeat these actions several times. After that, put the dough in the refrigerator for 25 minutes. We pull out, roll out the dough again and send it back to the cold for another 25 minutes. We take the dough, roll it out, cut it into strips and wrap our sausages in them. Lubricate the surface of the dough with egg or milk. Sausages in the dough are sent to the oven, heated to 160 degrees for 20 minutes. The finished dough should have a golden color.
Buckwheat with sausage
Ingredients:
- sausages - 300 g;
- buckwheat groats - 1 glass;
- butter - 50 g;
- onion - 1 pc .;
- salt;
- spice;
- garlic - 1 clove.
Preparation
Buckwheat washed well in running water. Onions are cleaned and finely chopped. Sausages are cleaned from the shell and also cut into pieces (you can leave whole). We turn on the multivark in the "Frying" mode for 15 minutes and put the butter, onions and sausages in the bowl, stir the products periodically. After the end of time, we fall asleep in the bowl of rump, salt, add spices and again turn on the multivark only in the "Buckwheat" mode for 40 minutes. A few minutes before the end of the cooking, we add the garlic passed through the press, this will give a special flavor to the buckwheat.
Omelette with sausage
Ingredients:
- eggs - 3 pieces;
- sausages - 2 pieces;
- white loaf - 2 slices;
- cream or milk - 70 ml;
- hard cheese - 40 g;
- greens - parsley, dill;
- salt pepper;
- vegetable oil.
Preparation
In a large frying pan heated oil. At this time with sausages remove the shell and cut into circles. Eggs are mixed with cream and a little whisk, salt, pepper, add seasonings to taste. We rub the cheese and cut the greens. In the frying pan spread the bread and sausages, fry them on high heat for 1 minute, turn and fry the other side, pour the egg mixture into the pan, top with cheese and greens. Cover and fry for 7 minutes. The omelet is ready, we remove it from the fire, we put it into plates.