Cooking spicy dishes of sausages

The history of the sausage, the elder relative of the sausage, is lost in the centuries. We will never know who came up with the idea to put chopped meat into the gut and cook or knead it all together, but it's safe to say that this man was obviously not stupid and knew the food.

But the history of the sausage in the form in which we are accustomed to see it, is quite specific. In a not so distant 1804, Butcher Johan Georg Laner moved to Vienna, and a year later began the production of his production, the world's first sausage. Later they were called Frankfurt.

In his hometown of Hasseldorf, grateful descendants even set up a sausage statue. A sign is affixed to the base, and everyone can read its history. The Germans are very interested in this national dish. For example, in Düsseldorf one of the restaurants serves sausage dishes covered with a layer of gold. Yes, a thin layer of 585 gold .

At present, such sausage products can be purchased at nearby grocery stores, and you can develop your own home-made sausage recipes that will not be worse than store sausages , and even much better. For cooking at home, you need a little imagination and a set of products (meat, favorite spices, and guts for filling with minced meat).

But we will not cook homemade sausages and exotic dishes from sausages, but we will make of them something simple, but interesting. For example, shaggy sausages, which for sure like the most fastidious eaters - your kids.

We take any sausage, remove the shell (if any), along the entire length we pierce it through dry spaghetti of small length. The result should be something like a long hedgehog. We put it in water and cook until done.

You can slightly modify the recipe: cut raw sausage across into pieces 3-4 cm long and pierce them along thin macaroni. Get funny jellyfish. And if you insert pasta only on one side and do not be too lazy to draw eyes, the similarity will be even greater. Or we try to cut the sausage along into four parts, leaving a few centimeters whole, and in this form to weld. The result is an octopus. I am sure that the baby will not refuse to refresh himself with such marine inhabitants.

And even from sausages you can make a daisy. To do this, cut it along into two parts, and then each of the halves is cut across the petals. The notches are a short distance from each other, not reaching the edge, so that this tape does not fall apart. We heat the frying pan, connect the ends, so that the circle turns out petals to the outside, chop the skewer and lightly fry it from the flat side. In the middle of the chamomile we drive a quail egg. When the yolk grabs, lay out on the plate. From the green you can make a flower stem and leaves. Enjoy your meal!

Variations on the theme of eggs and sausages can be a heart of sausages. Cut the sausage along into two parts, not reaching 1-2 centimeters to the edge. We bend the halves so that the heart turns out, we chop the edges with a skewer. Further all on the same technology: we fry, we drive a raw chicken egg, salt, pepper, we take out on a plate, we are pleased.

But such dishes from sausages can be served before the main dish or cook them as a snack for beer. The husband will be pleased.

We will need: unsweetened drying, sausages, mustard, milk, cheese. Count how many dryers fit on one sausage (note, they will swell a little!), Multiply by the number of sausages and put them to soak in warm milk. At this time, grease each sausage with mustard, grate the cheese and heat the oven. Swell the swollen drying on the sausage so that around the edges there is little space, sprinkle with cheese and put in the oven. They need to be pulled out when a beautiful ruddy crust appears.

In conclusion, I want to say, sausage is an amazing product, created for experiments. Invent new dishes from sausages to health and please your culinary fantasies of relatives!