I cook sausages myself, but I am 100% sure that it will be delicious from meat. Sharing the recipe
What does the casing of modern sausages hide behind? Perhaps only experts in some laboratory can find out. And we, mere mortals, have to be content with the information on the packaging. But it’s not a fact that the meat will consist of pulp and fat for juiciness and fat content... So why risk yourself and your loved ones? Make your own homemade sausages.
When I said that sausages are 100% meat, I was lying a little. You can’t get juicy and tasty sausages from meat alone. But I guarantee 100% naturalness of our dish.
Step-by-step recipe with photos
The original sausage recipe contained exclusively chicken fillet. Knowing the properties of this meat, which is famous for its dryness, I decided that it was worth introducing chicken and lean pork in equal proportions. And the result was very impressive. I share the cooking process with you.
We put the chicken fillet and lean pork (I have the loin) into a meat grinder. To obtain homogeneous sausages, I advise you to roll the meat several times so that all the fibers are finely chopped.
Melt the butter. Cool slightly so that it is not hot. Pour the cooled melted butter into the minced meat. Add spices there, and while the oil is warm, knead the minced meat again. As for the set of spices: I took the simplest ones so as not to interrupt the natural taste of the meat.
Grind the onion and garlic into a grater - you should get a fragrant puree. Of course, you can use a knife and chop everything with it. But in this case, the sausages will turn out less uniform.
After mixing the minced meat with onion and garlic, break the egg into it. It will play the role of a connecting component.
I would like to note here that I have already tried to cook sausages without eggs. They turned out not so dense, but at the same time more tender. Therefore, for those who love this particular version of sausages, I recommend skipping this step.
Lastly, add milk at room temperature. We make the last batch of minced meat and start preparing the sausages.
This is where, perhaps, the most interesting begins.
I won't use gut. But I also don’t accept cellophane, that is, cling film - whatever one may say, when heated it releases harmful substances. What to do?
The decision came naturally. The baking sleeve is what I decided to use as the casing. Of course, I didn’t put all the minced meat into my sleeve. No. I cut the sleeve into pieces about 20 cm long (the result was a sheet of approximately 20*30). Place the minced meat on one edge of this sheet. How many? It's up to you to decide. It all depends on how you see your homemade sausages. I usually take about 1.5-2 tablespoons per sausage.
After wrapping the minced meat, twist it and then tie the edges. I used kitchen jute twine. These are the sausages we make.
We send the finished semi-finished product to boil in boiling water. Further actions depend on the expected result. Sausages can be made boiled: just boil the sausages in water until cooked. Or you can boil it for 5 minutes after boiling, and then, like I did, fry it in oil until done. Perhaps the last step does not add any benefit, but it enhances the taste many times over.
I got these sausages. From the outside it is not clear that these are man-made sausages. But in reality... In fact, the sausages turn out to be very tender, tasty, juicy and directly screaming that they contain meat.
The recipe for homemade sausages will appeal to those who are used to choosing only the best for themselves... And even if this best cannot be bought ready-made in the store... But the path to achieving the best homemade sausages turned out to be not as difficult as many might think.
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Recipe in a saucepan
You can also make the dish in a pan; it comes out very tender, but not everyone will like this dietary cabbage, since it will look more like boiled cabbage. However, this dish contains only 109 calories per 100 g, so it will help you lose weight well. For preparation you will need the following products:
- 1 medium-sized head of cabbage;
- 4 tomatoes;
- 1 onion;
- 100 ml water;
- 2 carrots;
- spices (bay leaf, black and red pepper, salt) to taste.
Vegetables should be chopped into strips and placed in a pan. After that, they are filled with water and placed on medium heat. When they are warmed up well, you can reduce the heat and simmer the vegetables for 25 minutes. Then spices are added, mixed well and simmered for another 10 minutes. After this, the dish is laid out on plates, decorated with herbs and served to the table. This dietary cabbage has an unusual taste, so it may not appeal to everyone, but it will help you lose weight noticeably.
If you don't like something in a particular recipe, you can add other ingredients to improve the taste. Some people season it with sugar, but this ingredient increases the calorie content, so it is better to experiment with spices. There is a huge selection in stores, you can add garlic, nutmeg, cloves, coriander. All this will improve the taste characteristics of lunch, you just need to not be afraid of experiments, then the dishes will come out bright, but at the same time low in calories.
Hello, friends! And again today I want to dedicate my note to a cabbage dish, namely stewed cabbage with the addition of various ingredients to make it tastier and much more satisfying.
In the last post I shared recipes with you; if you haven’t seen them, I recommend taking a look))).
Why do I want to touch on this topic again? It’s all because I myself love this vegetable very much, whether fresh or in any other form. After all, white cabbage is rich in vitamins, micro- and macroelements. People have always said that without potatoes, bread and cabbage, you can’t go anywhere!
This is probably why there are so many different dishes made from this vegetable that truly look royal, and are also tasty, tender and very aromatic.
This is probably the simplest option for stewing fresh cabbage without using meat or any other additional ingredients. In order to prepare such a culinary masterpiece, you only need a couple of ingredients and spices.
This is a traditional classic, one might say basic recipe, which you can later supplement with various products, such as mushrooms, meat, prunes and raisins, or assorted dishes, etc.
Everyone has probably tried to cook this at home, or they probably remember that taste from childhood, like in kindergarten or in the school canteen, because everything is always prepared there according to GOST.
- White cabbage - 0.5 pcs.;
- Carrots - 1-2 pcs.;
- Onions - 2 pcs.;
- Tomato paste - 2 tbsp;
- Black pepper - 1 tsp;
- Salt - to taste;
- Allspice - 5 pcs.;
- Bay leaf - 2 pcs.;
- Cloves - 5 pcs.;
- Sunflower oil - 5 tbsp.
1. Grate fresh peeled carrots on a coarse grater.
3. Then use a sharp knife to chop the cabbage into thin strips.
Cooking cabbage deliciously: how to properly stew different types of cabbage
Stewed cabbage is one of the most popular dishes in Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty, stewed cabbage never gets boring and is very beneficial for our body. It normalizes the functioning of the digestive system, removes toxins and reduces cholesterol levels. How to properly stew cabbage in order to preserve all the vitamins and nutrients?
Stewed white cabbage
When choosing white cabbage for stewing, make sure that the head is dense and does not deform when pressed. It should also be beautiful, without spots, with fresh green leaves.
Now chop the onions, grate the carrots or chop them finely. Heat a small amount of vegetable oil in a frying pan, add the onions first, then the carrots and sauté the vegetables for 5 minutes until they turn golden. Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes, then add a little water to stew the vegetables. Instead of water, you can add tomatoes or slightly sweetened tomato paste. Simmer young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until it becomes soft. Serve it with herbs, sour cream or mayonnaise, cold or hot.
How to stew red cabbage
Red cabbage is no less useful than white cabbage; it is chosen according to the same principle. In addition, good cabbage should have bright purple leaves. You can stew this cabbage without adding other vegetables - it will be delicious. Simply cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Pour 3% vinegar (a couple of tablespoons per head) and simmer in a glass or ceramic bowl with a small amount of oil.
After an hour, when the cabbage becomes soft, season it with ketchup or tomato paste and serve as a side dish.
For a piquant and softer taste, you can add a little sugar, and replace regular vinegar with apple or rice vinegar. And one more secret - many housewives do not add salt immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add wheat flour sauteed in oil at the end of stewing at the rate of 1 tbsp. l. flour for 1 kg of cabbage.
Recipe Stewed cabbage without oil. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Stewed cabbage without oil.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 37.6 kcal | 1684 kcal | 2.2% | 5.9% | 4479 g |
| Squirrels | 2 g | 76 g | 2.6% | 6.9% | 3800 g |
| Fats | 0.2 g | 56 g | 0.4% | 1.1% | 28000 g |
| Carbohydrates | 6.9 g | 219 g | 3.2% | 8.5% | 3174 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 2.7 g | 20 g | 13.5% | 35.9% | 741 g |
| Water | 87.2 g | 2273 g | 3.8% | 10.1% | 2607 g |
| Ash | 0.883 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 167.2 mcg | 900 mcg | 18.6% | 49.5% | 538 g |
| beta carotene | 1.039 mg | 5 mg | 20.8% | 55.3% | 481 g |
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 5.3% | 5000 g |
| Vitamin B2, riboflavin | 0.063 mg | 1.8 mg | 3.5% | 9.3% | 2857 g |
| Vitamin B4, choline | 12.05 mg | 500 mg | 2.4% | 6.4% | 4149 g |
| Vitamin B5, pantothenic | 0.027 mg | 5 mg | 0.5% | 1.3% | 18519 g |
| Vitamin B6, pyridoxine | 0.091 mg | 2 mg | 4.6% | 12.2% | 2198 g |
| Vitamin B9, folates | 8.558 mcg | 400 mcg | 2.1% | 5.6% | 4674 g |
| Vitamin C, ascorbic acid | 23.69 mg | 90 mg | 26.3% | 69.9% | 380 g |
| Vitamin E, alpha tocopherol, TE | 0.183 mg | 15 mg | 1.2% | 3.2% | 8197 g |
| Vitamin H, biotin | 0.133 mcg | 50 mcg | 0.3% | 0.8% | 37594 g |
| Vitamin K, phylloquinone | 110.3 mcg | 120 mcg | 91.9% | 244.4% | 109 g |
| Vitamin RR, NE | 0.9094 mg | 20 mg | 4.5% | 12% | 2199 g |
| Niacin | 0.69 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 329.62 mg | 2500 mg | 13.2% | 35.1% | 758 g |
| Calcium, Ca | 60.65 mg | 1000 mg | 6.1% | 16.2% | 1649 g |
| Silicon, Si | 55.618 mg | 30 mg | 185.4% | 493.1% | 54 g |
| Magnesium, Mg | 21.65 mg | 400 mg | 5.4% | 14.4% | 1848 |
| Sodium, Na | 16.21 mg | 1300 mg | 1.2% | 3.2% | 8020 g |
| Sera, S | 41.06 mg | 1000 mg | 4.1% | 10.9% | 2435 g |
| Phosphorus, P | 42.1 mg | 800 mg | 5.3% | 14.1% | 1900 g |
| Chlorine, Cl | 48.92 mg | 2300 mg | 2.1% | 5.6% | 4702 g |
| Microelements | |||||
| Aluminium, Al | 638.1 mcg | ~ | |||
| Bor, B | 233.8 mcg | ~ | |||
| Vanadium, V | 7.44 mcg | ~ | |||
| Iron, Fe | 0.765 mg | 18 mg | 4.3% | 11.4% | 2353 g |
| Yod, I | 1.83 mcg | 150 mcg | 1.2% | 3.2% | 8197 g |
| Cobalt, Co | 3.703 mcg | 10 mcg | 37% | 98.4% | 270 g |
| Lithium, Li | 0.842 mcg | ~ | |||
| Manganese, Mn | 0.2081 mg | 2 mg | 10.4% | 27.7% | 961 g |
| Copper, Cu | 94.59 mcg | 1000 mcg | 9.5% | 25.3% | 1057 g |
| Molybdenum, Mo | 11.538 mcg | 70 mcg | 16.5% | 43.9% | 607 g |
| Nickel, Ni | 15.922 mcg | ~ | |||
| Rubidium, Rb | 44.9 mcg | ~ | |||
| Selenium, Se | 0.306 mcg | 55 mcg | 0.6% | 1.6% | 17974 g |
| Strontium, Sr | 1.06 mcg | ~ | |||
| Fluorine, F | 21.25 mcg | 4000 mcg | 0.5% | 1.3% | 18824 g |
| Chromium, Cr | 5.52 mcg | 50 mcg | 11% | 29.3% | 906 g |
| Zinc, Zn | 0.5435 mg | 12 mg | 4.5% | 12% | 2208 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.115 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.1 g | max 100 g | |||
| Glucose (dextrose) | 3.206 g | ~ | |||
| Sucrose | 1.297 g | ~ | |||
| Fructose | 1.967 g | ~ | |||
| Essential amino acids | 0.457 g | ~ | |||
| Arginine* | 0.112 g | ~ | |||
| Valin | 0.07 g | ~ | |||
| Histidine* | 0.034 g | ~ | |||
| Isoleucine | 0.062 g | ~ | |||
| Leucine | 0.079 g | ~ | |||
| Lysine | 0.076 g | ~ | |||
| Methionine | 0.026 g | ~ | |||
| Methionine + Cysteine | 0.048 g | ~ | |||
| Threonine | 0.056 g | ~ | |||
| Tryptophan | 0.014 g | ~ | |||
| Phenylalanine | 0.068 g | ~ | |||
| Phenylalanine+Tyrosine | 0.133 g | ~ | |||
| Nonessential amino acids | 1.07 g | ~ | |||
| Alanin | 0.088 g | ~ | |||
| Aspartic acid | 0.208 g | ~ | |||
| Glycine | 0.058 g | ~ | |||
| Glutamic acid | 0.344 g | ~ | |||
| Proline | 0.071 g | ~ | |||
| Serin | 0.071 g | ~ | |||
| Tyrosine | 0.06 g | ~ | |||
| Cysteine | 0.024 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 2.227 mg | ~ | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 29.5% |
The energy value of stewed cabbage without oil is 37.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Stewed sauerkraut
If you do not make homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. A slimy and slightly viscous brine is also normal. Good cabbage has no stains, it has a sour-salty fresh taste, it is better if it is taken straight from the barrel. And one more important point - the larger the cabbage is cut, the more vitamins are preserved in it.
Stewed sauerkraut has a brighter and piquant taste, but before cooking it is washed in a colander with running water to remove excess acid.
Before stewing, sauté onions cut into half rings in oil, then mix them with cabbage and add a little water, seasoning with salt and black pepper.
After 45 minutes, add tomato paste, a little sugar and spices such as caraway or cumin to the cabbage. Simmer for another 5 minutes and remove from heat.
Stewed cauliflower
Cauliflower contains a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is indicated for nervous overload. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious spots, and that the leaves are fresh and green.
Divide the head of cabbage into inflorescences, wash them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for several minutes, add salt, add tomato paste and water, then simmer for 15–20 minutes.
Season the cabbage with fresh herbs - parsley, basil or dill.
Recipe for “Diet stewed cabbage”:
1. Chop the cabbage and mash it a little.
2. Grate the carrots on a coarse grater.
3. Finely chop the onion.
4. Move cabbage, carrots and onions, add a little water. Simmer over low heat.
5. After 20 minutes, when the cabbage becomes a little softer, add tomato paste, spices and leave to simmer until ready (another 20 minutes).
I add salt just before turning off the cabbage so that the salt is not digested.
Bon appetit everyone, and be healthy!
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Stewed Brussels sprouts
Brussels sprouts are extremely rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green, dense heads that are strong and small, as large ones can be a little bitter.
Brussels sprouts are good for stewing because they have a very pleasant taste and delicate aroma. However, there is a little secret in preparing this type of cabbage - you need to first boil it for 5 minutes, adding a lemon wedge to the water.
After this, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leeks. Then the cabbage is seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle the finished cabbage with grated cheese.
Stewed broccoli
Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in the fight against tumors, and broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head is bright green, with dense, fresh leaves without damage.
Wash the broccoli, disassemble it into florets, remove the rough parts and place in a frying pan with well-heated oil. If the oil is not hot enough, the cabbage will turn out soft and brown. Simmer the broccoli for 20 minutes, seasoning it with salt and any spices.
Stewed cabbage without oil
I really hope that you will like my recipe and you will definitely prepare a simple and delicious dish for your family using it. I think that such cabbage will also be tasty; if necessary, you can cook stewed cabbage without oil.
I would add a little garlic for myself, cabbage loves it. I really liked this recipe, now I often cook this delicious dish. I'll try to add fresh herbs, bell peppers and other vegetables in the summer. Stewing cabbage without oil is quite unusual, but very healthy.
Stew cabbage correctly: tips and tricks
Now you will be surprised how simple and easy it is to stew cabbage and feed a large family with a tasty, satisfying, appetizing and cheap dish.
Ingredients: white cabbage - 1 kg, onions - 2 pcs., tomato paste - 2 tbsp. l., vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaf - 1 pc., salt and pepper - to taste.
- Wash the cabbage and onions.
- Finely chop the cabbage.
- Place the cabbage in a bowl, add a glass of water and place on low heat.
- Pour 1 tbsp into the cabbage. l. vegetable oil.
- After 20 minutes, chop the onion into small cubes.
- Fry the onion in 1 tbsp. l. vegetable oil.
- At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
- Mix fried onions with cabbage.
- Salt, pepper, add vinegar.
- After 10 minutes, fry the flour in 1 tbsp. l. oils
- Add flour to cabbage and stir.
- The total stewing time for cabbage is 40 minutes.
- Remove bay leaf before serving.
Serve the cabbage with mashed potatoes, rice, buckwheat or pasta, and complement the dish with a cutlet or goulash. Isn't it delicious?
Cooking in a cauldron
Dietary stewed cabbage turns out very tasty if you cook it in a cauldron. To do this you will need the following products:
- 0.5 medium-sized heads of cabbage;
- 1 carrot;
- 1 onion;
- 100 ml water;
- 1 bell pepper;
- 100 ml tomato paste;
- 20 ml vegetable oil;
- spices (black and red pepper, salt, bay leaf) to taste.
Vegetables should be chopped into strips, placed in a cauldron, filled with water and simmered over low heat for 15 minutes. The mass must be stirred constantly so that it does not burn. Then tomato paste is poured into it, everything is mixed well and simmered for another quarter of an hour. Then spices and vegetable oil are added. If there is liquid left in the cauldron, you need to add heat and evaporate it. After 5 minutes you can serve. This stewed cabbage will help you lose a few extra pounds when losing weight. Moreover, the rest of the household will also like it, because it turns out very tasty. Surely your relatives will take extras and ask you to cook them more than once.
Stewed Brussels Sprouts with Ginger Sauce
Cabbage goes well with spicy seasonings - this is how it is prepared in eastern countries.
Fry a glass of finely chopped onions in 1 tbsp. l. sesame oil until onion is soft, about three minutes. Now add 2 tsp to it. grated fresh ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.
Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut them into halves and place them in a frying pan with the onion and ginger. Pour ⅓ cup chicken broth over the vegetables and simmer for another 5 minutes.
Place the finished cabbage on a flat dish, pour over soy sauce and sprinkle with any fresh herbs. A healthy and flavorful side dish for meat and fish is ready!
How to cook stewed cabbage with mushrooms
Treat yourself to this Russian dish and all your tasters will be satisfied. After all, it’s easy and quick to prepare. After all, such a vegetable delicacy will not only be healthy, but also satisfying, because mushrooms are not inferior in calories to meat. Get ready for your guests or beloved family to simply lick their fingers.
We will need:
- cabbage - 1 kg
- onion - 1 pc.
- carrots - 1 pc.
- mushrooms - 300 g
- water - 1 tbsp.
- tomato paste or tomatoes
- salt, pepper and bay leaf to taste
Cooking method:
1. Take a large cauldron or use a frying pan. Pour vegetable oil into the bottom. Place finely shredded cabbage. And fry under a closed lid for 10 minutes over medium heat.
Important! Don't forget to stir periodically!
2. Meanwhile, in another bowl, fry the diced onion. Fry until soft. Next, add the carrots and continue frying until all the vegetables are golden brown.
3. After these steps, add any boiled mushrooms to the frying pan with the onions and carrots; these could be champignons, butter mushrooms, honey mushrooms or oyster mushrooms, for example. Cut them into small pieces with a kitchen knife in advance. Fry for a couple of minutes.
Interesting! You can take fresh chopped mushrooms, but then you will have to fry them until done for longer than boiled ones.
4. Simmer this delicious dish by adding a little water, 1 glass. Leave to simmer with the lid closed for 20 minutes. 10 minutes before readiness, add a couple of tablespoons of tomato paste and a bay leaf. Salt and pepper to taste.
3. This is such a wonderful and aromatic cabbage dish. Bon appetit!
Stewed cauliflower with tomatoes and bell peppers
This dish will surprise you with its pleasant taste and ease of preparation. Even a beginner in cooking can handle it!
Cut 3 onions into half rings and fry them in vegetable oil with 2 cloves of chopped garlic. Next, add 5 bell peppers, chopped into strips or cubes, grated carrots to the onion, and then fry the vegetables for 5 minutes.
Pour boiling water over 5 tomatoes, peel them, cut them into cubes and add them to the vegetables. Salt and pepper the dish, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower, disassembled into inflorescences. Simmer for another 10 minutes and serve with boiled potatoes.
