The history of sausage, the oldest relative of the sausage, has been lost for centuries. We will never know who came up with the idea of putting chopped meat in the gut and cooking or sinking together, but we can say with confidence that this man was clearly not stupid and versed in food.
But the history of the sausage in the form in which we are accustomed to see it, is quite specific. In the not-so-distant 1804, the butcher Johan Georg Laner moved to Vienna, and a year later he began to produce his own products, the first sausages in the world. Later they were called Frankfurt.
In his hometown of Gasseldorf, grateful descendants even erected a monument to sausage. A sign is attached to the base, and anyone can read its story. The Germans are generally very interested in this national dish. For example, in Dusseldorf, one of the restaurants serves sausage dishes coated with a layer of gold. Yes, a thin layer of 585 gold .
Currently, such a sausage product can be freely purchased at the nearest grocery stores, and you can develop your own recipes for homemade sausages, which will be no worse than store sausages , and even much better. For cooking at home, you need a little imagination and a set of products (meat, favorite spices, as well as guts for stuffing with minced meat).
But we will not cook home-made sausages and exotic dishes from sausages, but we will make them something simple, but interesting. For example, shaggy sausages, which are likely to please the most fastidious eaters - your children.
We take any sausage, remove the shell (if any), pierce it through the entire length with dry spaghetti of small length. The result should be something like a long hedgehog. Put in water and cook until tender.
You can slightly modify the recipe: cut the raw sausage across into slices 3-4 cm long and pierce them along with thin pasta. Get funny jellyfish. And if pasta is inserted only on one side and not too lazy to draw eyes, then the similarity will be even greater. Or try to cut the sausage lengthwise into four parts, leaving a few centimeters intact, and cook in this form. The result is octopuses. I am sure that the baby will not refuse to eat such marine inhabitants.
And from a sausage, you can make a camomile. To do this, cut it lengthwise into two parts, and then cut each half crosswise with the petals. Incisions - at a short distance from each other, not reaching the edge, so that this tape does not fall apart. We heat the frying pan, connect the ends, so that we get a circle with the petals out, we chop off with a skewer and lightly fry on the flat side. We drive a quail egg into the middle of the chamomile. When the yolk is set, put on a plate. From greenery, you can make a flower stalk and leaves. Good appetite!
A heart- shaped sausage may be a variation on eggs and sausages . We cut the sausage lengthwise into two parts, not reaching 1-2 centimeters to the edge. We bend the halves so that we get a heart, we chop the edges with a skewer. Then everything follows the same technology: fry, drive in a raw chicken egg, salt, pepper, take out on a plate, rejoice.
But such dishes from sausages can be served to guests in front of the main course or prepared as an appetizer for beer. The husband will be pleased.
We need: savory dryers, sausages, mustard, milk, cheese. Count how many sausages fit on one sausage (note, they will swell a little!), Multiply by the number of sausages and put them to soak in warm milk. At this time, grease each sausage with mustard, grate the cheese and preheat the oven. Put the swollen dryers on the sausage so that there is little space at the edges, sprinkle with cheese and put in the oven. They need to be pulled out when a beautiful golden crust appears.
In conclusion, I want to say that sausage is an amazing product created for experiments. Invent new dishes from sausages to your health and delight your loved ones with your culinary fantasies!