If you do not know what to cook, or do not want to spend a lot of time on complex dishes, then salads from various ingredients are always ready to help - puff and mixed, sweet and salty, classic and extravagant. You can also cook them with sausages.
Sausages: a little history
Initially, sausages began to be called products made from twisted meat in the form of small thin sausages, which must be subjected to additional heat treatment before use. Munich, Hanover, Frankfurt - these names of sausages speak for themselves - Germany is considered their homeland, although this is a controversial issue, since the progenitor of long meat sausages first lived in Frankfurt and then moved to Vienna. Of course, the German quality of such a product was much higher than the current semi-finished products, in which the content of natural meat has been reduced to the minimum allowed by GOST, but you can find its advantages in this - the price of such a product has also become lower and more affordable for the average man in the street.
In our time, it is probably difficult to find a person who would not like sausages, especially for children. But the framework of proper nutrition strictly prohibits the use of any semi-finished products in the daily diet, and homemade sausages, cooked with their own hands, cannot replace store-bought sausages to their liking. This is where incredible and interesting salad combinations of the right products with not entirely healthy sausages come to the rescue.
Warm salad with mushrooms
Warm salads have recently been gaining popularity in everyday life, bypassing their "cold" classic counterparts, since in addition to incredible aromas that come only from a hot dish, a warm salad can combine an appetizer and a side dish at the same time.
For the dish you will need:
- chanterelle mushrooms - 500 grams;
- sausages - 150 - 200 grams;
- wheat flour loaf - 2 slices;
- garlic - 2 cloves;
- vegetable oil for frying - 20 - 30 ml;
- salt, herbs - to taste.
Step by step cooking:
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Rinse the chanterelles thoroughly under running water, but not under strong pressure, so as not to break the delicate mushrooms. Then chop not very finely so that the taste in the salad is more palpable. If the mushrooms are not large, then you can leave them whole. Next, send the chanterelles to a preheated non-stick frying pan and fry until golden brown with the addition of oil.
Image - Free the sausages from the packaging and chop them into rings, place with the mushrooms and bring to a golden crust.
- Peel the garlic, pass through a press, add to the sausages with mushrooms.
- Cut the slices of bread into small squares and you can either fry them in the same pan along with the rest of the ingredients, or, to reduce the amount of calories received at the output, simply dry them in the oven.
- Then mix all the ingredients in a salad bowl, salt, add herbs and you can start eating the salad until it cools.
Hanover salad
Such a cold appetizer stands out for its successful combination of ingredients that are not quite familiar to salads. But many housewives, having made it once, will definitely recommend this recipe to their friends.
For the salad you will need:
- sausages - 300 grams;
- rice - 100 grams;
- canned pineapples - 150 grams;
- hard cheese - 80 grams;
- cheese in brine - 2-3 tablespoons;
- green onions, dill, parsley - 1 small bunch each;
- mayonnaise or sour cream - 100 - 150 grams;
- salt to taste.
Step-by-step cooking:
- It is better to choose steamed long-grain rice, it will be crumbly enough for a salad. Pour it with water in a 1: 2 ratio and put on fire. When the rice is cooked, transfer it to a colander and rinse well, you can also use cold water - this will cool it down faster.
- Take canned pineapples out of the jar and let drain slightly, then cut into small cubes.
- Put rice, pineapples and finely chopped green onions in a deep bowl.
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Free the sausages from the packaging, cook until tender, let cool, cut into rings and add to the rest of the ingredients.
Image - Grate hard cheese, chop dill and parsley and add everything to a cup.
- Mash brine cheese well and mix with mayonnaise / sour cream, season salad and salt to taste.
Fantasy Salad
A very tasty and satisfying salad that combines both the main course and the appetizer. Try to cook for dinner - and your household will certainly appreciate it.
For the salad you will need:
- sausages - 5 - 6 pieces;
- potatoes - 4 medium tubers;
- tomatoes - 2 pieces;
- onion - 1 large head;
- dill or parsley - to taste;
- mayonnaise / sour cream - 100 grams;
- salt and black pepper - to taste;
- butter - 2 tablespoons.
Step by step recipe:
- Wash the potatoes well from the ground, do not peel the peel, boil water in a saucepan and put the tubers in boiling water to simmer over medium heat. After 25 - 30 minutes taste the potatoes for readiness by piercing them with a fork. If the vegetables are ready, then the water must be drained, and the tubers must be left to cool in a cool place, for example, on the balcony.
- While the potatoes are cooling, cook the meat portion. Remove the sausages from the packaging, cut them into medium-sized rings and send them to a well-heated non-stick frying pan. Fry the rings on both sides with the addition of oil over medium heat until golden brown. Then transfer them to a plate lined with paper napkin so that excess fat can be absorbed.
- Wash the tomatoes well, it is advisable to peel them of thin skin to make the salad more tender. To do this, pour boiling water over the tomatoes and the peel can be easily removed. Then cut them into strips or slices - it doesn't matter, cutting out the place where the vegetable stalk was attached.
- Peel the onions, wash, chop finely.
- Wash, dry and chop parsley or dill.
- Then peel the cooled potatoes and chop either into cubes or strips.
- Now you can mix potatoes, tomatoes, sausages and onions in a large cup.
- Season with mayonnaise / sour cream, salt and pepper and mix well. Transfer to a salad bowl, sprinkle with chopped herbs and serve.
Warm salad Perfection
Although it will take a little more effort than for preparing ordinary salads, its name speaks for itself. Firstly, because this salad does not use mayonnaise, which dramatically reduces the amount of harmful carbohydrates and additional calories in the finished dish, and secondly, its taste can really be called perfect - juicy, satisfying and aromatic. He must certainly win over even the most fastidious members of your family. By the way, you can experiment with a set of vegetables - exclude something, and add something.
For the salad, you will need the following products:
- tomatoes - 4 pieces;
- eggplant - 1 large or 2 small;
- Bulgarian pepper - 3 pieces;
- sausages - 7 - 8 pieces;
- onion - 1 large head;
- hard cheese - 200 grams;
- salt, pepper - to taste
- olive oil or any other - 20 ml;
- greens - optional.
Step by step cooking:
- Wash vegetables - bell peppers, eggplants and tomatoes.
- Remove the seeds from the bell pepper by removing the core and cut into half rings.
- Cut the tomatoes into small wedges.
- Cut the eggplants into strips or squares.
- Peel and chop the onions as they like: since it will not be fried, but simply baked in the oven, it is better to chop it finely - finely, because few people like boiled large "caliber" onions.
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Fold the prepared vegetables in a tall form, greased with olive oil, salt, pepper and send to the oven for 40 minutes at a temperature of 170 degrees. Stir the vegetables periodically so that they do not burn.
Image - Clean the sausages from the film, you can bake them in the same way as vegetables, only in a separate form, and then cut into circles, or you can immediately cut and fry in a pan.
- Grate the cheese on a fine grater.
- When all the ingredients are ready, combine the sausages with vegetables, sprinkle with cheese and herbs on top. Bon Appetit!
