Composition / ingredients
Cooking method
1. Prepare the minced meat. To do this, the meat is washed, dried, cut into pieces and passed through a meat grinder along with onions and garlic. It is worth passing through a meat grinder twice to achieve the maximum pasty mass.
2. Break an egg into the cooked minced meat, pour in milk, add soft butter, salt and pepper, mix. Cut the butter into pieces, spread it into minced meat. Mix it up. The minced meat should be moist enough to make the sausages juicy.
3. We lay a food film on the table and form sausages (2 tablespoons of minced meat for each), twist the sausages (2-3 layers of film are needed) and tie knots on both sides.
4. Pour water into a saucepan, add salt, bring to a boil. We lower the sausages into boiling water and boil them for 15 minutes.
5. Fry the sausages on both sides in a small amount of vegetable oil until browned.
Serve on the table and treat the family. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast - 113 kcal/100g
