What is the baths. Preparation

If you have never tried to cook homemadesausages or sausages, maybe it's time for experiments? When cooking at home, you can be more confident in the quality of the product, without thinking about its ingredients and the nuances of cooking.

For example, try the original dish - the bath. Preparing them has only one difficult point - it's cleaning the intestines. In general, they are guts stuffed with stuffing - minced meat and fat, so they turn out well, very nutritious. There are a variety of dishes from the bath, and in every recipe for cooking, the bathing has its own nuance that gives the finished dish special taste qualities. And in order that you could pick up something for yourself, we will give a few recipes for the bath.

Recipe for baby №1

The following products are required for preparation: 10 meters of pig intestines, 3 kilograms of pork, namely the hip part, dried onions, 2 kilograms of fat, a little cognac, water, salt and a few cloves of garlic. You need to add the following spices and seasonings: pepper fragrant and black, barberry, thyme, coriander and cumin, to make fragrant baths. Preparing with just that much spice is very important.

Swine cecum very carefully rinse both outside and inside, and then for half an hour leave in water. They should get a nice pink color.

Pork and fat should be cut into small porkpieces, thus it is impossible finely to cut. Then start mixing the meat with the fat, salt, peppers, garlic, onions, cumin, coriander, cognac. And, if minced turns dryish, add water. Mix everything thoroughly.

Now you need to fill the resulting mixture of gut. For this, the mixture is scrolled in a meat grinder, and at the outlet you attach a special nozzle (from the neck of a simple plastic bottle), on the other end of which you put on the gut. Twist and regularly drive the meat away from the end so that it does not accumulate and does not tear the bowel. For packing it is necessary to use intestines according to the meter length. Do not over-tighten - guts can tear. When all the minced meat is consumed, tie the ends with a cotton string (and only to it).

Processing almost ready-made swimsuits can be variously: boil, fry, smoke. Bon Appetit!

The recipe for cooking

Products: 200 grams of fat, 200 grams of beef, 800 grams of pork, about 100 grams of wine, 2 onions, 90 grams of barberry, 3 cloves of garlic, a bunch of cilantro, pork intestines, salt, 1.5 teaspoons of thyme, cinnamon, cloves, suneli, nutmeg.

Onions, lard and meat turn in a meat grinder along withgreens and garlic denticles. In order to get delicious sweets, cooking should begin this way: immediately grind, and not chop. The resultant mass is mixed with salt, spices and wine, adding at the end barberry. The main thing is that the forcemeat is not liquid.

The intestines for the beginning to be washed well outside, and thenfrom the inside, rub it with salt and rinse it off. Then take the first gut and pull one end of it with a string of cotton. Mince put in a watering can with a wide neck and, putting on it not the tied end of the intestine, pour mincemeat into the gut (they need to be done 30 cm). From the end of the other leave about 1 cm and then tie it with the same thread, with the two ends of the bathing tied together.

All the baths for a few seconds to lower inboiling water, only then start to fry. In this case, in several places it is necessary to pierce them with a needle so that they do not splinter. To fry them follows on sunflower oil, on the average all over again, and then - on more intense fire to a beautiful ruddy crust.

To the plate you have not onlytasty, but also beautiful bathing, cooking them must be completed, decorated with dill and parsley. Also need to sprinkle with pomegranate juice and decorate with pomegranate seeds.

You can choose one option or try two at a time. In any case, the taste will be excellent.

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