The time for picnics and country gatherings is in full swing! And, as always, in nature you want to have something to eat. The clean and fresh air gives everyone a wild appetite. The fastest and easiest thing you can cook over a fire is to fry sausages. Sausages cooked over a fire are very easy and quick. There is no need to fuss with meat, soak it in marinade, etc.
Despite the fact that everything is easy and simple, some still wonder how to fry sausages over a fire? Let's figure it out.
Any sausage will do; personally, I prefer pork or dairy. You can also fry sausages or bacon over the fire instead, it will just take a little longer to cook.
Ingredients for campfire sausage recipe
- Any sausages 1 kg
- Barbecue grill
If you want some variety, you can coat the sausages with sour cream (3 tablespoons) mixed with chopped herbs (parsley, dill).
Recipe for cooking sausages over a fire
1. Light a fire. When the wood burns out, you can start frying the sausages. They are usually fried over hot coals left over from the fire.
2. Remove the film, if any, from the sausages. If desired, coat with sour cream (3 tablespoons) mixed with finely chopped herbs.
If the sausages are too large (thick), you can cut them into 2 parts (lengthwise).
3. Place the sausages evenly on the grill. Place the grate over hot coals. Sausages cook very quickly over a fire, so don’t forget to constantly turn the grill so they don’t burn. Fry them until a golden brown crust appears. As they fry, there will be such a delicious aroma that everyone present will definitely have their stomachs growling!
4. Remove the finished fried sausages from the grill and place on serving plates. Serve with any ketchup.
Now you know how to fry sausages over a fire, it’s very easy and simple! And now you will probably cook them at picnics more than once. Bon appetit!
IN Western world sausages that are fried on a fire or grill are called the harsh German word “Brtwurst”. Such delicacies are prepared from minced meat of various consistencies and different recipes. The regional factor is very noticeable. Their only similarity is that they are certainly made from pork, which is wrapped in a natural casing. It's spring, which means grilling time is approaching, which is why we've collected the most interesting Bratwurst recipes for your stomach. The basis was taken from ordinary store-bought pork sausages.
1. Beer houses
A simple recipe that has its origins in German festivals.
Ingredients:
– 4 ;
– 1 large onion (cut into cubes);
– 10 sausages;
– 2 teaspoons red pepper;
– 1 teaspoon garlic powder;
– 0.5 teaspoon black pepper.
Preparation:
1. Preheat grill to medium-high. Lubricate the grate with oil as soon as you feel intense heat.
2. Pour the beer into a saucepan, add the onion and bring to a boil.
3. Immerse the sausages in beer and pour all our spices into the pan. Reduce the heat to medium and cook for about 10-12 minutes. Then we take out the sausages and leave the beer on the fire (you just need to reduce the temperature to a minimum).
4. Fry the sausages themselves on an open grill for about 5-10 minutes. Turn over only once!
5. Serve the beer sausages along with the beer mixture.
2. Spicy with bacon
American style - they can't leave the house without bacon. But it turns out damn delicious! Plus, this recipe is for those who have an oven but no grill.
Ingredients:
– 4 sausages;
– 3 cans of light beer;
– 5 tablespoons of brown sugar;
– 2-3 teaspoons cayenne pepper;
– 6 slices of bacon (cut in half).
Preparation:
1. Pierce the sausages with a fork and place them in a pan with beer. Bring to a boil for high fire, and then reduce to medium and cook for about 15 minutes. Take out the sausages and let them cool.
2. Heat the oven to 220 degrees Celsius. We place a baking sheet down, and place a wire rack on top, on which we will fry the sausages.
3. Mix sugar and cayenne pepper in a large bowl. Meanwhile, divide the sausages into three equal parts. Wrap each piece in half a strip of bacon and secure with a toothpick. Stir the sausages into the sugar-pepper mixture and place them on a baking sheet.
4. Bake for 25-30 minutes. The bacon should be brown and crispy.
3. Slow Wisconsinite
A recipe for very, very patient gourmets. However, the ingredients are incredibly simple, but the result is worth it.
Ingredients:
– 8 sausages;
– 2 cans of beer;
– 1 large onion;
– 3/4 cup of ketchup.
Preparation:
1. Place sausages, beer, onions and ketchup in a saucepan. Set the temperature to low and cook it all for 4 hours. You can watch a couple of films, you don’t really need to keep an eye on the brew.
2. Preheat the grill over high heat and lightly oil the grate.
3. Place the sausages on the grill and fry until they are browned. This usually takes 5 minutes.
1. A grill grate is not a fancy thing at all. However, if you are using it for the first time, let it burn well. And only then lubricate it with oil.
2. There is a secret grilling commandment that says, “Only turn food once!”
3. Grilling time is a very relative concept, since the fire is affected by external forces, such as weather, quality of wood, heat of coals, etc.
1. Classic recipe sausages on the fire, when they are simply brought to a crispy crust over the fire, I suggest supplementing them with marinade, in which it is recommended to leave them for literally 20-25 minutes.
2. So, peel the garlic and pass through a press.
3. Combine sour cream, garlic and hot chili sauce. If desired, add a little mustard to taste.
4. Mix everything thoroughly and coat the sausages with marinade, after washing, cleaning and drying them.
5. If desired, you can also add a little dried herbs and other spices to the marinade for a stronger aroma.
6. After a short marinating, the sausages can be placed on a skewer or grill.
7. Sprinkle vegetable oil and send it to the fire.
8. An excellent side dish for such a dish would be vegetables, which need to be washed, sprinkled with vegetable oil and also fried over a fire.
That's the whole simple recipe for sausages on the fire, which can also be supplemented with sauce when serving, fresh herbs and baked potatoes, for example.
Ingredients
- Sausages - 500 Grams
- Hot sauce - 0.5 teaspoons
- Garlic - 1-2 cloves
- Vegetable oil - 2 tbsp. spoons
- Mustard - 1 teaspoon
- Sour cream or mayonnaise - 1 teaspoon
Main ingredients:
Meat, Offal, Sausages
Note:
Do you want to get the same tasty and appetizing culinary masterpiece as in the photo? To do this, you need to carefully read the cooking recipe, which will make it clear how to cook Sausages over a fire at home. Cooking will not cause you much trouble if you follow all the instructions. Agree, the recipe is not only simple, but also quite cheap. But the classic composition of ingredients can be changed to your taste - it’s a matter of your imagination. The main thing is not to forget about the calorie content of foods to maintain a beautiful figure and health. If you end up with a wonderful dish, don’t be lazy to thank the author for it. Sausages on the fire – The best way How to make your life more enjoyable and bring joy to your loved ones!
Description:
At a picnic, sometimes you also want to diversify the delicacy. I suggest taking note of an excellent recipe for cooking sausages over a fire in a spicy marinade, with vegetables as a side dish.
Number of servings:
4
Cooking time:
30 min
time_pt:
PT30M
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It happens that a picnic or an outing is planned suddenly, when there is absolutely no time to prepare all the necessary products. But Fresh air in combination with active recreation has the ability to stimulate appetite. So you won’t be able to do without food. And the best solution in this case is sausages. This well-known semi-finished product can be extremely diverse, not to mention the methods of its preparation. So if you take sausages on a picnic, you won’t regret it. Moreover, over a fire you can prepare dishes suitable even for a royal table, not to mention your company.
The range of sausages on store shelves is varied and rich. Depending on the meat from which the sausages are made, their taste varies. Sausages from chicken meat They have a delicate taste and aroma. Pork is more spicy and fatty in taste and is more suitable for frying rather than boiling. Beef and lamb are no less tasty than all the others, and are suitable for all types of heat treatment.
Regardless of the type of meat, the method of making sausages is the same. The meat is finely ground, after which bacon and salt are added to the minced meat. The minced meat is aged so that the meat ripens, becomes softer and acquires better taste and juiciness. After aging, the minced meat is ground again and seasoned with spices. Then the prepared minced meat is fried and lightly boiled to impart a pleasant smell, then enclosed in a shell, heated and cooled.
Recipes for cooking sausages over a fire.
Regular sausages.
This method of preparing sausages will give you complete freedom of imagination and culinary creativity. After all, almost any sauce can be combined with sausages prepared according to this recipe. And the chosen seasoning will give a special shade to the taste of the sausages. So, by combining sausages prepared this way with a variety of seasonings, you can achieve different flavor effects.
Cooking method. Remove the casing from the sausages. Place it on the rods so that the branch pierces the entire length of the sausage. When it burns, fry it over coals until golden brown.
Recipe for sausages with cheese.
These sausages are somewhat reminiscent of the taste of pizza, which is characterized by just such a combination - meat and cheese. Excellent taste and characteristic cheese aroma will make this dish irreplaceable not only on a picnic. Moreover, depending on the type of cheese and sausages, the taste of the dish may vary. For example, it is better to choose spicy varieties of cheese for chicken or milk sausages if you prefer dishes with a pronounced spicy flavor. On the contrary, if you prefer a delicate taste and aroma, take cheese with a mild taste. Processed cheese works well in this case.
Required: 6 sausages, 100 g cheese, 50 g butter, 1 tbsp. l. mayonnaise, parsley. Remove the casing from the sausages and make shallow cuts at an angle on each side. Place some butter into the cuts. Then coat the sausages with mayonnaise, roll in grated cheese, place on twigs (you can use skewers if you have them on hand) and fry over the coals, turning, until the cheese melts and turns into a homogeneous mass. Then sprinkle the sausages with chopped herbs and serve.
Recipe for sausages and onions.
The spicy taste of this dish will not leave you indifferent to sausages and onions. A wonderful combination of ingredients can make this dish truly the center of a picnic. Moreover, it goes perfectly with any side dish and all kinds of vegetable snacks.
Required: 6 sausages, 2 onions, 3 tbsp. l. mayonnaise, 3 tbsp. l. thick tomato paste. Remove the casing from the sausages and cut into slices. Place sausage circles and onion rings alternately on skewers or on twigs. Lightly fry the improvised kebab over the coals, then brush with a mixture of mayonnaise and tomato paste, hold over the hot coals again and you can serve.
Recipe for sausages with wine.
For gourmets - an exquisite recipe. Sausages with spicy wine, which gives them a special taste, will not leave you indifferent. These sausages have an unusual delicate taste and are very much appreciated among amateurs. They go especially well with red wine. The excellent taste and wine aroma of these sausages gives them extraordinary properties that are attractive to gourmets.
Required: 6 chicken sausages, 2 cloves of garlic, 1 onion, 100 ml of red wine, salt, pepper on the tip of a knife, 1 tbsp. l. butter. Remove the casing from the sausages. Mix the wine with salt and pepper and soak the sausages in this mixture for half an hour. After this, rub the sausages with garlic, place on sticks, lightly grease with butter and fry over coals, occasionally sprinkling with the remaining wine.
Baked sausages.
These sausages are distinguished by their juiciness, delicate taste and unique aroma. Properly selected seasonings give them wonderful taste. Required: 6 sausages, 50 g butter, 2 tbsp. l. spicy ketchup, 2 tbsp. l. mayonnaise.
You need sausages in a casing. Directly in the shell, following the example baked potatoes, they must be placed in hot coals. Meanwhile, lightly melt the butter, mix it with mayonnaise and ketchup - this is the sauce for our sausages. After 5-10 minutes, remove the sausages from the coals, remove the casing and rub with the sauce.
Sausage kebab.
Shish kebab is a typical dish for picnics. But there is not always enough time to cook meat. And sausage kebab is not much inferior to meat in taste, but it is made much faster and easier. So this dish is ideal for a picnic. Moreover, depending on the taste of the sausages you will get different taste kebab. You can even experiment - string slices of different types of sausages onto one skewer.
Required: 6 sausages, 2 onions, 3 tomatoes, 3 cloves of garlic, 2 tbsp. l. thick sour cream, salt and pepper to taste. Cut the sausages into large slices. Cut the onions and tomatoes into rings, string sausage rings mixed with onions and tomatoes onto rods or skewers. Fry over coals until golden brown. Prepare the sauce, for which you need to mix sour cream with pepper and salt and add chopped garlic. Brush the finished “shish kebab” with sauce and hold over the coals so that the sour cream is absorbed a little.
Recipe for sausages in spicy sauce.
The spicy taste of the sauce will perfectly highlight the tenderness of the minced sausages. For those who like “hot” – more. However, you can vary the components of the recipe to your taste - and if you don’t like it spicy, add less pepper or replace mayonnaise with low-fat sour cream. So everything is in your hands.
Required: 6 sausages, 1 onion, 3 tbsp. l. hot ketchup (it can be replaced with tomato paste, seasoned with pepper, salt and sugar to taste), 2 tbsp. l. mayonnaise, 1 tsp. mustard, 1 tsp. lemon juice. Chicken sausages, which have the most delicate taste, are more suitable for this recipe. Fry them on branches over coals until half cooked.
Prepare the sauce. To do this, mix ketchup with mayonnaise, mustard and lemon juice. Onion chop finely and mix with sauce. When the sausages are almost ready, dip each one in the prepared sauce and fry over the coals for a few more minutes. Ready dish If desired, you can sprinkle with chopped herbs.
Desert sausages.
This recipe for making sausages for a picnic is striking in its simplicity and originality. The method of cooking meat in sand is not new, but sausages prepared according to this recipe have an unusual taste and exquisite aroma. Sausages in casings are suitable for this dish. Required: 6 sausages, 6 cabbage leaves, any sauce to taste.
Before building a fire, sprinkle a layer of sand about 5 centimeters thick on the ground. When the coals are ready, the sand underneath them will become hot. Without peeling the sausages, wrap them in cabbage leaves and place them in hot sand. After 15–20 minutes, the sausages will be ready - remove them from the sand and peel them. You can eat it with any sauce you like.
Recipe for sausages with garlic.
Required: 6 sausages, 6 cloves of garlic, 2 onions, 3 tomatoes, 2 bell peppers. Make several cuts on the sausages, put finely chopped garlic into them, and prick the sausages onto the branches. Cut the peppers, onions and tomatoes into rings, string them onto branches on top of the sausages and fry over coals. When they are covered with a crispy crust, the food is ready.
Recipe for sausages on the grill.
This dish is very appetizing and famous for its taste. The delicate and slightly spicy taste of seasonings can perfectly highlight the exquisite tenderness of chicken sausages, and pork or beef butter will add softness and aroma. Required: 6 sausages, 2 cloves of garlic, 1 onion, 50 g butter, 3 tbsp. l. ketchup.
Remove the casing from the sausages. Make cuts along the entire length on each of them. Butter mix with finely chopped garlic and onion and place the mixture into the cuts on the sausages. Place the sausages on the grill over the coals with the cuts facing up, and when they are covered with an appetizing crust, put ketchup in the cuts and fry for a few more minutes.
Recipe for sausages in sour cream.
Sausages prepared in the following way have a delicate taste and aroma. Depending on the sausage composition you choose, you will get different taste qualities of the dish. For example, chicken will become even more delicate in taste, but some may not find it spicy enough. Beef sausages in this sauce will acquire softness and exquisite taste. Sausages with excess pepper and salt are especially good at this treatment. In this case, you should not add either one or the other to the sauce - and the taste of the sausages will become excellent, harmoniously combining the tenderness of sour cream and the spiciness of the minced meat itself.
Required: 6 sausages, 1/2 cup thick sour cream, 2 tbsp. l. flour, yolk of 1 hard-boiled egg, salt and pepper to taste. Mix sour cream with flour, grind the yolk and add it to the sour cream. Salt and pepper to taste. Remove the casing from the sausages, place on branches or skewers and dip in the sauce. Fry over hot coals until the sour cream thickens and acquires a golden hue.
Sausages "Assorted".
This recipe is very original. Sausages prepared in this way acquire a refined taste and pleasant aroma, and vegetables are imbued with the aroma of minced meat. An impressive picnic dish that can be served hot or cold. Required: 6 sausages, 2 onions, 2 carrots, 3 tomatoes, 2 bell peppers, 3 potatoes, 6 cabbage leaves (they can be replaced with burdock leaves).
Remove casings from sausages and place on cabbage leaves. Cut the onions (preferably large ones) into halves and divide them into pieces. Cover the largest sausages. Cut carrots, tomatoes and peppers into slices. Peel raw potatoes and also cut into slices. Place the vegetables on the leaves on top of the sausages and wrap the cabbage leaves in an envelope. Then put everything in the coals. After half an hour, the dish is ready - you can offer your friends and family an assortment of vegetables and sausages on improvised plates - leaves.
Sausages “In a fur coat”.
This recipe is very original and not complicated. It’s not so difficult to take a couple of raw eggs on a hike, and the rest depends on your desire. And if you want to cook sausages “in a fur coat” - go for it. The piquant fresh taste will delight any gourmet. Required: 6 sausages, 2 raw eggs, 1 tsp. sour cream, 1 tbsp. l. tomato paste, 2 tbsp. l. flour, salt, pepper to taste.
Remove the casing from the sausages and string them onto branches. Prepare the batter. To do this, thoroughly mix the whites and yolks of the eggs, add sour cream and tomato paste, salt and pepper to taste, add flour. Mix everything thoroughly until smooth. Dip the sausages into the resulting dough and fry over the coals. As soon as they are covered with an appetizing golden crust, the food is ready.
Onion sausages.
The delicate and spicy taste of this dish will not leave you indifferent. Onion rings on sausages baked over a fire will highlight the taste of minced meat. Required: 6 sausages, 3 onions, 2 tbsp. l. tomato paste, 1 tbsp. l. sour cream, 6 cabbage leaves or burdock leaves, salt and pepper to taste.
Remove the casing from the sausages. Mix tomato paste with sour cream, salt and pepper to taste, and dip sausages in the resulting sauce. Peel the onion and cut into large rings. Thread the onion rings onto the sausages and place the sausages on the cabbage leaves. Roll the leaves into an envelope, place them in the coals and bake for 10–15 minutes. Then unfold the leaves and you can serve the sausages on these “plates” made of leaves. Moreover, in cabbage leaves the sausages will turn out more juicy, but in burdock leaves they will be crispier and sharper.
Sausages “On a picnic”.
This recipe is easy to prepare “in the field,” that is, on a picnic. It won’t take much time, but it will perfectly quench and emphasize your closeness to nature. Required: 6 sausages, 3 boiled potatoes, greens, 6 tbsp. l. mayonnaise, 6 large leaves cabbage
Remove the casing from the sausages and cut into slices. Peel the boiled potatoes in their jackets and cut into thin slices. Finely chop the greens. Place sausages and potatoes on cabbage leaves, pour mayonnaise and sprinkle with herbs. Roll up the leaves and place them in hot coals. After 10–15 minutes, the sausages are ready and you can serve them.
Recipe for sausages with lemon and carrots.
This recipe is distinguished by its original taste. The fresh, sour taste of lemon goes well with minced meat sausages. Sausages prepared according to this recipe will not leave you indifferent. Required: 6 sausages, 1 lemon, 3 carrots, 2 onions. To prepare sausages according to this recipe, you will need skewers or thin branches on which you can string sausages and other products.
Remove the casing from the sausages and cut into slices. Cut the carrots and onions into rings. Alternately thread sausages and vegetables onto skewers. Squeeze the juice out of the lemon, cut the lemon itself, without peeling, into rings and thread onto skewers. While grilling sausages over charcoal, sprinkle them with lemon juice. If the dish seems a little bland, add salt and pepper to taste. When the sausages are covered with an appetizing crust, the dish is ready to eat.
Recipe for sausages with mushrooms.
This recipe is perfect for a picnic. But you will have to boil the mushrooms in salted water in advance. Moreover, porcini mushrooms or boletus are best combined with sausages. This recipe will not leave you indifferent. You can choose any sauce to go with it, but of course, cheese, sour cream and mushroom sauces go best with this dish according to your taste.
Required: 6 sausages, 100 g of boiled mushrooms, 1 onion, salt and pepper to taste. Remove the casing from the sausages and cut into slices. Cut the mushrooms into large slices; small mushrooms can be left whole. Chop the onion into rings. Mix onions, sausages and mushroom slices onto skewers or twigs. Fry over coals until an appetizing golden crust appears. Season with salt and pepper if necessary.
Recipe for sausages with peppers and cucumbers.
This recipe is more suitable for the beginning of summer. Sausages with peppers and cucumbers are juicy and delicate in taste. Try it, you will like it. Required: 6 sausages, 6 tbsp. l. mayonnaise, 2 bell peppers, 2 cucumbers, 2 tbsp. l. tomato paste or thick ketchup, salt and pepper to taste.
Remove the casing from the sausages and cut into slices. Core the peppers and cut into thin rings. Peel the cucumbers and also cut into rings. Salt and pepper the slices of peppers and cucumbers. Then string sausages, peppers and cucumbers alternately onto skewers or twigs, brush the sausages with tomato paste and fry over coals. When they are toasted, remove the dish from the coals. This dish can be eaten both hot and cold.
Sausages “In a fur coat” made from cucumber.
This dish is not only very tasty, but also looks extremely appetizing. It is valued for its delicate juicy taste and the fact that it can be consumed both hot and cold. A wonderful addition - mayonnaise - gives this dish a particularly piquant taste. Sausages “in a fur coat” made from cucumbers will not leave you indifferent. And for a children's meal, mayonnaise can be replaced with sour cream, so the taste of the sausages will be more delicate and soft. Required: 6 sausages, 6 cucumbers, salt, pepper, 6 tbsp. l. mayonnaise, 3 boiled potatoes.
Choose large cucumbers, maybe even overripe ones, with yellow skin. They should be larger than sausages both in length and thickness. However, if this is difficult, then the sausages can be cut into slices. So, peel the cucumbers, remove the core and leave fairly thin walls. Finely chop the potatoes and mix with mayonnaise, salt and pepper.
Then grease the inside of each cucumber with mayonnaise, place sausages in the cucumbers and thread them onto skewers. Fry over coals for 10–15 minutes. After which the sausages are ready. You can eat this dish like shish kebab, straight from the skewer, or cut into thin slices, cool and serve as a cold appetizer.
Sausages “For gourmets”.
This recipe is juicy and tender. This is very tasty dish, which will not require you to spend a lot of time preparing. It’s also wonderful that the greens will give the sausages a very special aroma and taste. Required: 1/2 cup chopped dill, 1/2 cup parsley, 6 large cabbage leaves, 6 tbsp. l. mayonnaise, 6 tbsp. l. sour cream, 6 sausages, 1/2 cup finely chopped fresh cabbage, salt and pepper to taste.
Mix chopped greens with shredded cabbage, mayonnaise and sour cream, add salt and pepper. Remove the casing from the sausages and make a longitudinal cut about halfway through each one. Place greens mixed with mayonnaise and sour cream into the cuts. Then wrap each sausage in a cabbage leaf and grill over coals. When they are ready, you can water them tomato sauce or serve in its original form.
Recipe for sausages with grapes.
This recipe has a very unusual and original taste. The grapes used to prepare this dish give the sausages a very special taste. Required: 6 sausages, 2 bunches of unripe grapes, 3 tbsp. l. mayonnaise, 2 tbsp. l. hot ketchup, salt and pepper to taste.
Remove the casing from the sausages and cut into slices. Mix ketchup with mayonnaise, salt and pepper if necessary. Lubricate each circle of sausage with a mixture of ketchup and mayonnaise, string it onto the rods interspersed with grapes. Squeeze the juice from the remaining grapes, which you will use to drizzle over the sausages during cooking. When they are covered with a crispy crust, they are ready.
Recipe for sausages with apples.
This recipe has an original fresh taste. This dish is not difficult to prepare and amazes with its taste. Required: 6 sausages, 3 unripe apples, 3 tbsp. l. sour cream, salt to taste.
Remove the casing from the sausages and cut into slices. Cut the apples into halves, core and cut into thin slices. Dip apple slices in sour cream, add salt and string on twigs interspersed with sausages. Fry over coals until golden brown. You can eat it with or without any sauce you want.
Sausages "Children's".
Required: 6 sausages, 1/2 cup of kefir or yogurt, salt, pepper to taste, 1/2 cup of chopped dill and parsley, 1 apple, 6 cabbage leaves. Remove the casing from the sausages and make several vertical cuts on them. Peel and core the apple and cut into thin slices. Place the sausages on cabbage leaves, cover with apple slices, pour over kefir and sprinkle with herbs. Salt and pepper to taste. Roll the leaves into an envelope and bake over coals for 10–15 minutes. This dish can be eaten both hot and cold.
Sausages "Noodles".
Required: 6 sausages, 2 cups chopped herbs, 1/2 cup mayonnaise, 2 tbsp. l. hot ketchup, 6 cabbage leaves, salt and pepper to taste. Remove the casing from the sausages and thin strips lengthwise. Mix mayonnaise with ketchup, salt and pepper. Place the sausages on cabbage leaves, sprinkle with herbs (dill and parsley) and pour over mayonnaise. Wrap the leaves and place them in the coals. After 10–15 minutes, you can remove the sausages from the coals, the dish is ready.
Sausages "Student"
This recipe is truly suitable for students; it does not require any special expenses, but the taste of this dish is truly magnificent. Required: 6 sausages, 3 slices of black bread, 2 onions, 3 tbsp. l. vegetable oil, salt, pepper to taste, 6 cabbage leaves or burdock leaves.
Remove the casing from the sausages and cut into slices. Cut the bread into small cubes. Peel the onion and cut into rings, mix it with vegetable oil. Place sausages and bread on cabbage leaves, sprinkle with onion, salt and pepper and bake over coals for 10-15 minutes. This dish makes a great picnic snack.
Spicy Sloe Sausages.
This recipe is distinguished by its sour-spicy taste and will definitely appeal to lovers of oriental cuisine. The excellent taste and original aroma of such sausages are emphasized by seasonings. Required: 1 glass of sloes, 6 sausages, 3 tbsp. l. sour cream, salt, pepper to taste, 2 tbsp. l. chopped parsley and dill.
Remove the casing from the sausages. Remove the seeds from the slightly unripe sloe berries and chop the pulp. Mix chopped thorns with finely chopped dill and parsley, salt and pepper, mix with sour cream. Brush the mixture onto the sausages placed on the rods and fry over the coals.
“Spicy” sausages.
This recipe is for you if you prefer a spicy, spicy flavor with lots of pepper. Required: 6 sausages, 6 cabbage leaves, 1 horseradish root, 1/2 cup chopped herbs, 3 tbsp. l. mustard, 3 tbsp. l. mayonnaise, 3 tbsp. l. tomato paste, salt, pepper to taste.
Remove the casing from the sausages and chop finely. Chop the greens. It is advisable to grate the horseradish root on a coarse grater in advance. Mix mustard, mayonnaise and tomato paste, add grated horseradish root, chopped herbs, salt and pepper to taste.
Add chopped sausages to the resulting mass, arrange in heaps on cabbage leaves and bake in coals for 10–15 minutes. Before baking, you can pour raw eggs over the mixture (for 6 sausages – 3 eggs) and bake. Then you will get an original baked omelette.
Recipe for sausages with coriander and cumin.
This recipe has an original taste and will not leave even avid gourmets indifferent. Required: 6 sausages, 2 tbsp. l. cumin, 6 heads of coriander, 6 tbsp. l. chopped green onions and parsley, 1/2 cup sour cream, 6 cabbage leaves, salt and pepper to taste.
Remove the casing from the sausages, make deep horizontal cuts on each of them, into which add cumin seeds mixed with finely chopped green onions. Mix sour cream with finely chopped parsley and coriander, add salt and pepper to taste. Then place the prepared sausages on cabbage leaves and bake in the coals.
Based on materials from the book “Picnic Dishes.”
Kolosova S.
Picnic season is officially open, hooray! Beautiful warm weather, everything is blooming around, which means it’s time to get ready for nature! Today I will have homemade sausages on the grill - it’s very simple and crazy delicious recipe. Sausages on a picnic are quick and tasty. Well, let's go to the kitchen to cook!
Every supermarket sells already cleaned and washed sausage intestines. Therefore, during the picnic season, I recommend purchasing them in advance. For sausages we need:
1-1.5 kg pork shoulder (back, neck), 200 g lard, 2 onions, salt to taste, a mixture of peppers, a pinch of coriander, a pinch of nutmeg, a pinch of red paprika or a little fresh chili pepper, 4-5 cloves garlic, spices and herbs to taste, 50 ml cognac.
Cut the meat, lard, and onion into large pieces. Add salt, spices, cognac and mix well. Place in a bag, seal it tightly and leave to marinate for 30 minutes.
Rinse the intestines under running water and leave in water for a few minutes.
Grind the marinated meat and onions through a large sieve in a meat grinder.
If you do not have a special attachment for sausages, you can easily do this using plastic bottle, cutting off the middle and thereby making a funnel. Fill the intestines with minced meat and form sausages. Do not stuff it too much, otherwise the intestine may crack. Carefully pierce air bubbles with a toothpick. Here is a useful link to the master class. I made sausages up to 10-12 cm long. We put the sausages in the refrigerator to cool and get ready for a picnic!
For a grill, barbecue or fire, the main thing is a good edge temperature. Then our sausages will be juicy and rosy. Purchase the required amount of coal or firewood in advance. Don't forget that May is windy weather, so the edge burns out quickly! When the edge is ready, we prepare our sausages - we will make several punctures using a toothpick. Place the sausages on the grill and fry on both sides, turning occasionally. This will take a maximum of 15-20 minutes.
Drum roll and sausages are ready! I invite you to a picnic! By the way, mine will go very well with sausages. You can serve sausages with salad fresh vegetables, sliced vegetables, herbs or baked potatoes.
My friends and I always have picnics on the river bank, where it’s clean and there aren’t too many sunbathers. The proximity of a reservoir and the sound of a running waterfall provide an excellent opportunity to cool off in the heat. And of course, the landscape around plays a big role. I always take a camera with me, because in the winter it will be so cool to sit and look at these summer photographs, look at the delicious sausages and taste their aroma.