Homemade sausages without casing - frikandels
Beef sausages, visually reminiscent of a cigar and without a casing, are the Belgian national dish. The composition of frikandels is similar to our cutlets, but with some features. They are very similar to cevapchichi, but I personally like the taste much better.
Long sausages hold their shape well and can be easily fried on a grill or frying pan, after which the fricandels are poured with red wine and simmered a little over low heat.
Ingredients for 13-14 pcs. frikandels:
Cooking will take one and a half hours (including the 1 hour required for ripening the minced meat):
1. To make the minced meat more homogeneous, pass it through the meat grinder again along with the onion and garlic.
2. Finely chop the parsley.
3. Place minced meat, crackers, herbs, coriander in a bowl convenient for kneading and grate nutmeg. Stir and salt the composition.
4. Now you need to beat the minced meat 10 times, lifting it up and slapping it forcefully on the bottom of the bowl.Allow the minced meat to mature in a cool place for 1 hour.
5. Place a special attachment on the meat grinder and squeeze out a sausage the size of a cigar. Instead of a nozzle, you can use a pastry bag.
6. Place the beef sausages on a board covered with film. Place the pieces in the freezer for half an hour - when frozen, they hold their shape better when fried.
7. Fry the fricandels on both sides in a mixture of butter and vegetable oil. Next, pour half the amount of wine over them and simmer until it evaporates. For the next batch of homemade sausages, wash the pan and repeat the procedure.
And now, juicy and aromatic frikandels or homemade sausages without casing are ready. All that remains is to pour them with hot sauce or soft sour cream (your choice) and serve. Try it, bon appetit!
Fried meat tubes will not leave anyone indifferent at your table!
Long sausages hold their shape well and can be easily fried on a grill or frying pan, after which the fricandels are poured with red wine and simmered a little over low heat.
Will need
Ingredients for 13-14 pcs. frikandels:
- a) minced beef - 500 g,
- b) onion - 90 g,
- c) garlic - 3 cloves,
- d) nutmeg - 1 g,
- e) coriander - 3 g,
- e) breadcrumbs - 60 g,
- g) parsley - half a bunch,
- h) red wine - 40 ml.
Step-by-step recipe for making homemade sausage without casing
Cooking will take one and a half hours (including the 1 hour required for ripening the minced meat):
1. To make the minced meat more homogeneous, pass it through the meat grinder again along with the onion and garlic.
2. Finely chop the parsley.
3. Place minced meat, crackers, herbs, coriander in a bowl convenient for kneading and grate nutmeg. Stir and salt the composition.
4. Now you need to beat the minced meat 10 times, lifting it up and slapping it forcefully on the bottom of the bowl.Allow the minced meat to mature in a cool place for 1 hour.
5. Place a special attachment on the meat grinder and squeeze out a sausage the size of a cigar. Instead of a nozzle, you can use a pastry bag.
6. Place the beef sausages on a board covered with film. Place the pieces in the freezer for half an hour - when frozen, they hold their shape better when fried.
7. Fry the fricandels on both sides in a mixture of butter and vegetable oil. Next, pour half the amount of wine over them and simmer until it evaporates. For the next batch of homemade sausages, wash the pan and repeat the procedure.
And now, juicy and aromatic frikandels or homemade sausages without casing are ready. All that remains is to pour them with hot sauce or soft sour cream (your choice) and serve. Try it, bon appetit!
Fried meat tubes will not leave anyone indifferent at your table!
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