Cooking lessons: how to cook sweets-semi-finished products

Help for the uninitiated: bathing is a traditional meat dish of the Caucasian, in particular, Georgian cuisine. They are made differently: from a fresh liver, and then they are Imeretian sweets, or from pork. It will be Georgian sweats in pure form.

Pig and poultry swine - general rules of cooking

Interested in how to prepare sweets-semi-finished products, we will first inform the general rules. Pork and a little bacon are crushed thoroughly through a meat grinder or knife. Mix with a lot of onion. As spices and spices necessarily add barberry, black and red pepper. The last two ingredients should not be pitied. The main principle of how to prepare sweets-semi-finished products is to make them as sharp as possible. Therefore, in addition to pepper, put a lot of garlic in the product. Herbs, cinnamon, coriander, thyme - all this should also be part of the components. The meat mass is carefully kneaded to the full homogeneity, is salted and stuffed into the sausage casing. If you want to learn how to prepare a half-finished fudge in the Imeretian manner, know that for them, in addition to the already mentioned seasonings and spices, this ratio of products: for every 100 g of product - 70 g of pork liver and 30 grams of fat. Liver mixture is also stuffed into the pig's guts.

We prepare bathing houses

Suppose you decided to surprise your home with hot meat sausages.

• If you take the peculiarities of cooking from the very beginning, then, having killed a pig or a pigsty, having divided the carcass, you need to process the intestines. This, perhaps, is the most unpleasant stage in the process of how to prepare the bathing-semi-finished products. The bowls are washed outside in running water, they turn out (under the pressure of water) and are also washed out, cleaned with a scraper. After that, they need to be put in a concentrated salt solution for 2-3 hours, to finally remove the residue of dirt and odor. After the specified time, drain the water, wash the intestines in the running water for the last time, leave to drain. Then cut them into billets with a length of 35-45 cm. If you do not want to mess with the "dirty" work, the sausage shell can be bought in the meat departments of food stores.
• Now forcemeat. Those who study how to cook sweets (half-finished products) are encouraged to take the following ratio of products: pork - 1 kg, fat 100 g (if the meat is not very fat), salt - to taste, cinnamon - as well as seasonings, spices, pepper . Bulb - 1-2 pieces, garlic - 3-4 teeth. Meat, bacon, onions are cut into small pieces (no more than 1 cm), garlic chokes. All ingredients are well mixed. Do not forget, your sausages should be very fragrant and very sharp. Of course, if you follow Georgian traditions. But if you like a mild taste, pepper should not be zealous.
• We fill our semi-finished products so that one end of the sausage casing needs to be carefully tied with a stiff string. The free edge is attached to a special device, after which the intestines are filled. Make sure that the stuffing is evenly distributed, and the bowels are not very swollen. Then tie the end and remove from the nozzle.
• Culinary processing. When semi-finished products are ready, they need to be punctured with a fork or toothpick in several places. Then bake in the oven or fry in a frying pan in oil until cooked. Another way - to plant on the skewers and fry like a shish kebab, evenly turning. Or cook on the grill.

Believe me, these fried sausages are so popular with you and your family that you will have to cook them very, very often. And serve them with potatoes, salad, ajika, ketchup or tomato sauce. Be sure to sprinkle with herbs (parsley, dill). Eat for health!