These sausages are so tasty that they do not need beer! According to different recipes you will get completely different-looking products, different in taste and aroma..

Step-by-step recipe for homemade sausages for beer
how быстро и вкусно приготовить колбаски к пиву
Ingredients amount
sausage guts 3m
the blame 110 ml
pork 800 g
vegetable oils 30 ml
parsley 20 g
beef 1200 g
Luke 2 pcs.
garlic 8 teeth
thyme 5 g
cardamom 5 g
coriander 5 g
black pepper 5 g
marjoram 5 g
salt 100 g
Time for preparing: 60 minutes Calories per 100 grams: 203 Kcal

How to cook sausages for beer:

  1. Marjoram, dry garlic, black pepper, thyme, coriander and cardamom pour in a mortar;
  2. All these spices must be in their original form in order to grind them with a pestle into a homogeneous mixture, which gives off an incredible aroma;
  3. Rinse the meat, dry it and clean it of fat, if there is a desire;
  4. Cut into small pieces and scroll through a meat grinder. You can also grind it with a blender;
  5. Put in a bowl, add spices, salt to taste, pour in wine;
  6. Onions clean, wash and coarsely chop;
  7. Similarly, grind in a blender or using a meat grinder;
  8. Add to the stuffing, adding it all chopped and pre-washed parsley;
  9. Knead minced meat by hand, making it uniform;
  10. You can beat off to remove from the mass of the air and the sausages were completely cast;
  11. Put a nozzle for sausages on a meat grinder, strain the washed intestine;
  12. Fill the hole and make sausages of the desired size;
  13. Tie the end and you can cut the product;
  14. Heat the butter in a pan, put the sausages and fry them until ready from all sides.

Czech sausages for beer

  • 1300 g pork;
  • 3.5 m intestine;
  • 230 ml of wine;
  • 800 grams of beef;
  • 1 loaf;
  • 170 ml of cream;
  • 500 g pork breast;
  • 340 ml of milk;
  • ground cloves;
  • nutmeg;
  • salt.

Time – 1 hour and 10 minutes + 8 hours.

Calories – 209.

How sausages are made:

  1. All three types of meat thoroughly washed, pat dry;
  2. Coarsely chop and mince with a large grate attachment; meat перемолоть
  3. Received minced salt, add cloves and nutmeg;
  4. Stir well, cover with foil and put into the fridge for eight hours;
  5. From the loaf remove the whole soft part, pour it with milk and let it brew; add батон
  6. Then knead it all to get a homogeneous mush;
  7. Add loaf pulp with milk to minced meat, mix; minced meat
  8. Turn on the mixer and start whipping everything until smooth, gradually pouring in the cream;
  9. Rinse the gut, inflate and put on the meat grinder;
  10. Fill it with minced meat, dressing every 15 cm; to fill колбаски
  11. Ready sausages pierce a toothpick in several places;
  12. Spread them into a mold or on a baking sheet covered with paper;
  13. Bake at 190 degrees until ready. sausages с мясом

Bavarian sausages for beer

  • 250 grams of beef;
  • 1,200 g pork;
  • 90 ml of cream;
  • 140 g onions;
  • black pepper;
  • white pepper;
  • salt;
  • parsley;
  • guts.

Time – 50 minutes + 7 hours.

Calories – 222.

Step by step preparation:

  1. Pork and beef cleaned with fat with a sharp knife;
  2. Wash the pieces of meat, dry and put on a chopping board;
  3. Cut into maximally small pieces and chop the minced meat with the sharpest knife;
  4. Remove the rind of the onion, rinse it and chop it with a float;
  5. Add it to the stuffing with spices and mix;
  6. Wash the parsley, finely chop and mix it in mincemeat;
  7. Knead the whole mass, cover and put in the fridge for two hours;
  8. After that, pour cream into the meat, mix until smooth and remove for another hour;
  9. Rinse intestines, fill them with minced meat, dressing in the right places;
  10. Remove the finished sausages for a few hours in the fridge;
  11. After that, cut them in portions and put them in a saucepan;
  12. Pour water and boil until tender in fifteen minutes.

Spicy kupaty to beer

sharp колбаски

  • ½ head garlic;
  • 3 onions;
  • 1200 g of fat pork;
  • 15 ml of lemon juice;
  • cinnamon;
  • salt;
  • black pepper;
  • hops-suneli;
  • carnation;
  • guts.

Time – 1 hour and 10 minutes.

Calories – 223.

Cooking sausages:

  1. Peel the garlic, remove tails from each lobule and cut them into slices;
  2. Onion to peel, coarsely chop all three heads;
  3. Wash the meat, dry it and cut into small pieces;
  4. Mix together all three ingredients, skip them in a meat grinder;
  5. Salt the resulting mass, mix for uniform distribution;
  6. Smash cinnamon into pieces and pour in a mortar with black pepper and cloves;
  7. Grind all three spices in a uniform dust, add hops-suneli and mix;
  8. Pour in citrus juice, mix well and mix the whole mass with minced meat;
  9. Stuffing gut, tying it for every 10 cm;
  10. Warm up the grill for cooking sausages, lay them out and fry until ready.

How to cook hard boiled quail eggs, how to cook so that the eggs are cleaned well, read the article.

Take note of the recipe for strawberry pie from frozen berries. A selection of recipes here.

Cauliflower in batter – read a selection of recipes.

Sauce options

To make sausages tasty, they must be supplemented with some unusual sauce. Of course, there will be those who will choose mustard, mayonnaise or ketchup, or even mix everything together. But let’s think more modern, let’s make homemade sauces, and not buy ready-made!

Cheese

For this light and nourishing sauce at the same time, prepare again 0.5 cups of sour cream or yogurt, 3 tbsp. spoons of cottage cheese, 2 tbsp. spoons of mayonnaise with a slide, 1 tbsp. a spoonful of tomato sauce, a little salt, black pepper and dill.

For this sauce, all the ingredients need to be mixed. Dill for this you need to wash and finely crumble, and put the curd through a sieve or grind to a uniform blender.

Hot sauce with horseradish and chili

These extreme lovers can add this sauce to spicy sausages. But before doing so, we advise you to think well!

Take ½ cup sour cream, 10 g horseradish, 2 slices of garlic, ½ chilli pod, 50 ml mayonnaise, a little curry, salt and black pepper.

Horseradish must be cleaned, grated or grated or finely chopped with a sharp knife. Similarly, you need to do with garlic and chili. If you want it to be very hot, pepper seeds can be left inside. In the opposite case, of course, you need to get rid of.

The resulting components are mixed, add sour cream, mayonnaise, salt, black pepper and curry. Mix everything thoroughly and refrigerate in an airtight container for at least one hour..

Yogurt and pickled cucumbers

For it you will need about 0.5 cups of classic thick yogurt (Greek is ideal), 1 cucumber, 1 piece of garlic, 1 tbsp. a spoon of tomato sauce, a few sprigs of any greens and salt.

Cucumber necessarily need to chop or use a grater. Crush the garlic, rinse and chop the greens. Mix these three ingredients, salt them, add tomato sauce and yogurt. Mix well and let it brew for at least half an hour..

Walnut

And the last sauce that we offer you today is a nut-based sauce. It has a very special taste, and because of this, many may be afraid to cook it. But if you take the risk, believe me, you will not regret it..

You will need half a glass of spicy tomato paste, 30 g of prunes, 50 g of nuts and half a lemon. These ingredients will be enough to make a special sauce..

First you need to rinse the prunes, then chop them finely and put them in a bowl. Boil some water, pour dried fruit over it. Let stand for ten minutes, then pat dry with napkins. Dry nuts in a dry frying pan, cool and finely chop. Lemon wash, remove the zest with a special grater.

Next, mix the nuts, prunes, lemon zest, tomato paste and sauce ready. It can be insisted for half an hour, and then served with sausages.

The tradition of serving sausages to the table

To make your family or guests literally pounce on the sausages served to the table, you need to make sure that the presentation is as appetizing as possible..

The most classic serving option is a large cutting board. Arrange sausages, in the center or somewhere on the edge, you can put a bowl with a prepared sauce. Also nearby you can lay out some pickles. It can be pickled onions, carrots, cabbage, cucumbers, etc.

You can serve sausages on a large flat dish. Next to them spread out a variety of vegetables cooked on the grill. It can be eggplant plates, zucchini rings, tomatoes, peppers and some fresh greens. Vegetables can also be served fresh.

In addition to vegetables and pickles, sausages can be supplemented with cheese, baked potatoes in spices, or simply fresh, crispy ciabatta / baguette, which you just got from the oven or oven.

Useful tips

To make sausages for beer really tasty, we very much insist on making minced meat on our own. Do not buy minced meat, because you do not know what is included in its composition, and this can significantly affect the quality and overall taste of future sausages..

If you decide to cook sausages only from beef, then be sure to supplement the meat with beef fat, otherwise the finished products you get very dry.

For the most delicious sausages, use fresh spices. We mean that they need to be taken in its original form. That is, instead of ground black pepper, take peas, instead of ground cloves, take whole buds, and instead of ground cinnamon, choose sticks. In this form, the spices are most fragrant and give the dishes an incredible taste.!

Be sure to prepare such sausages for beer, even if you do not expect guests. Make a beautiful presentation and a delicious dinner along with a good mood.!