Georgian dish - how to cook and what to eat

Often we use recipes from other peoples for cooking various dishes. Not exception and the baths - small sausages from pork meat, seasoned with various spices. These sausages require a certain culinary processing, first they are boiled, and then fried. But at the same time not every domestic culinary knows how to fry the baths, because this dish came to us from Transcaucasia and requires a certain technique for its preparation.

Very often, the sweets are cooked on the grill or charcoal, without piercing their strong film so that fat and juice do not flow out. However, it will not be superfluous to know how to cook sweets in a frying pan At home.

So, before frying sausages, they need to boil in boiling water for no more than five minutes, and then put in a frying pan with oil heated on it, add finely chopped onions and vegetables. Since the shell for the swims are pork intestines, they must be removed before frying. Usually sausages are cooked so that they do not crack during the frying.

Consider how to properly stuff the baths, how to cook them at home.

This requires a kilogram of pork or beef meat (you can take both types of meat in a ratio of 1: 1), two large onions, five cloves of garlic, a small slice of fat, salt and pepper.

First, the meat needs to be washed and cut very finely, mixed with bacon, previously passed through a meat grinder. The onions are finely chopped and added to the meat. So, the consistency of the stuffing should not be dry, if it happened, you can add a little broth to it. Then garlic, salt and pepper are added to the stuffing, and it is ground in a meat grinder to achieve a homogeneous mass.

Next, the bathing (how to prepare forcemeat, we already know) must be stuffed with minced meat. To do this, take the pig's guts, wash them well, and fill it with prepared minced meat for ten centimeters. After this, it is necessary to tie the knot and continue to fill the gut in the same way.

Thus, the baths are first boiled, and then fried in a frying pan or cooked in a microwave oven. In this case, they can be consumed with a side dish, for example, salad, potatoes or stewed vegetables.

In Georgia, every chef knows what sweets are, how to cook them and with what to serve. Here, the sausages are fried in an open fire for about half an hour, pre-drunk them on a spit. In this case, to make the crust turned golden, sausages are smeared with tomato sauce. Eat them with tkemali sauce, herbs and onions.

To date, a large number of recipes for Georgian sausages are known. Consider the baths how to cook in Imeretian style.

To do this, you need to have a kilogram of porcine intestines, a kilogram of pork offal, dry greens, barberry, several cloves of garlic, three medium bulbs, cloves and cinnamon, as well as "Tkemali" sauce, pepper and salt.

By-products must be cleaned, pour for a few minutes with boiling water and cool. Then finely chop them, add onions, garlic, herbs and spices. Guts stuffed with minced meat and fry in a pan. Ready-made sweets must be poured with sauce and sprinkled with onions, sliced with rings.

Thus, modern cuisine offers a lot of recipes for cooking traditional Georgian dishes, including, and bathing. Especially good this dish is suitable for picnics and barbecue, because, cooked on charcoal, it will have a unique taste that will be remembered by all present for a long time.

At the same meat for sausages can be taken absolutely any. So, it can be lamb, chicken and any other. Pomegranate seeds are often added to the forcemeat to give the sausages special taste and aroma. In any case, prepared with their own hands, the baths will be able to please not only the cook, but also all his friends.