Vederai cereals (sausages)

Category: Culinary recipes
Kitchen: lithuanian
Vederai cereals (sausages)

Ingredients

barley groats 270 gram
fresh lard (I have a cheek) 255 (300) grams
liver, heart, kidneys (I have no kidneys) 450 grams
milk 450-500 milliliters
ground black pepper taste
salt per 1 kg of total mass 12-14 grams
turnip onion 2 pieces
----- -----
pork casings
meat grinder with attachment or sausage syringe

Cooking method

  • Vederai cereals (sausages)Rinse the barley very well.
  • Vederai cereals (sausages)Boil the milk.
  • Vederai cereals (sausages)Pour the milk over the cereal so that it covers it completely. The top of the milk should be about a fingertip. Cover.
  • Vederai cereals (sausages)Put the pan in the oven preheated to 110-120 degrees. Keep the cereal there until it swells to make a crumbly porridge. This will take 30 to 45 minutes. Follow the process. Perhaps the groats you have will swell earlier.
  • Vederai cereals (sausages)Chop the bacon very finely. According to the calculation given to the recipe, lard needs 255 grams. I took more because I had lard with a lot of meat.
  • Vederai cereals (sausages)Peel the onion, wash it and cut it into cubes.
  • Vederai cereals (sausages)We send the lard to the pan and begin to melt it over low heat.
  • Vederai cereals (sausages)
  • Vederai cereals (sausages)As soon as the bacon begins to turn into cracklings, add the onion, stir and continue to fry.
  • Vederai cereals (sausages)We fry until the onion is golden brown, the fat is melted from the bacon and the bacon turns into cracklings.
  • Vederai cereals (sausages)My heart and liver, we cut off the blood vessels and solid parts from the heart, remove veins from the liver. I took all the chicken.
  • Vederai cereals (sausages)We twist the heart and liver with a meat grinder.
  • Vederai cereals (sausages)We wash the bowels under running water, if they were in salt. If the casings are dry, then soak them so that they acquire elasticity. I have salted bowels.
  • Vederai cereals (sausages)
  • Vederai cereals (sausages)We take the dishes and put them on the scales. Pour porridge, onion with cracklings and fat into it. We pour out the liver.
  • Vederai cereals (sausages)
  • Vederai cereals (sausages)We look at the weight. We calculate how much salt is needed, add. Pepper to taste and stir.
  • Vederai cereals (sausages)We moisten the tarsus with water and put the casings on it. I recommend making small sausages, one or two, 10-15 centimeters long, and not stuffing the bowels along the entire length that it has.
  • Vederai cereals (sausages)We start to fill. As soon as minced meat appears in the hole, pull back the bowels and tie the end. We need this in order not to get air.
  • Vederai cereals (sausages)Fill the bowels freely, not tight. About half the volume. If you make one sausage at a time, then just tie the second end, if in two, then tie the end, and twist in the middle to make two sausages.
  • Vederai cereals (sausages)Cover a baking sheet with baking paper, lightly grease it. Place the sausages and place in an oven preheated to 160 degrees. After 5 minutes, thickly prick the sausages with a gypsy needle. After 20 minutes, repeat the procedure. Sausages grow very strongly in the oven, you need to exclude the possibility of rupture.
  • Vederai cereals (sausages)Turn the sausages after 30 minutes. And fry for at least 30-40 minutes.
  • Vederai cereals (sausages)Remove the finished sausages from the oven and let them cool completely.
  • Vederai cereals (sausages)
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

The recipe is spied in the book "Kitchens of the Peoples of the USSR"
The recipe in the book looks like this:
Barley grits are scalded with hot milk and placed in a hot oven over low heat until swelling.
Then add the intestinal fat, kidneys, heart, liver (minced), fried with onions, as well as pepper and salt, mix everything.
Prepared large pork intestines are stuffed with the resulting mass (the ends are tied), put on a greased baking sheet and fried in a moderately heated oven for 1.5 hours, turning from time to time.
Barley groats 90, lard from intestines 50, liver 50, kidneys 50, heart 50, bacon 35, onions 35, pork intestines, black pepper, salt.
Wonderful? They knew how to write. All by touch, your own discretion. How much milk? What is the oven temperature, how much salt? Shine.
But I really wanted to try it. I began to "torment" the Internet. Everywhere I was given exactly this recipe. On one site everything was also only enlarged. And buckets are made more with raw potatoes.... There everything is more detailed.
So, your humble servant, I collected the recipe myself, hopefully making it understandable and detailed.
Everything is sooo tasty and very fast. All processes are sequential and there are no overlaps. If you do, I hope you won't regret it. Recommend!




Vederai - fried large pork intestines stuffed with grated potatoes or barley grits, flavored with lard, sometimes minced with heart, liver, lungs; traditional Lithuanian dish.

Oktyabrinka
Angela, what a wonderful recipe, again beautifully designed, everything is clear and it seems very simple to do. bookmark and I will definitely try to do it. Thank you very much, I love this sausage.
Tumanchik
The budget sausage is always great !!! To bookmarks took!
DonnaRosa
: hi: It would be correct to name it as it is called in Lithuania. Vederai Vedar Hey.
Even if Ingeborgu DabkUnaite is called DabkunAite, it is still better to call it correctly.
Popular with grated potatoes + cracklings (inside).
ang-kay
Oktyabrinka, Tumanchik, Thank you. Use it for health)
Caprice
Must be delicious
But I would do with buckwheat
Wildebeest
What? Angela, are you with some interesting sausage again?
My bowels ran out, and it's too far to follow them.
We'll have to bookmark it for now.
Zhannptica
DonnaRosa, here you cook and lay out Vedarei with potatoes for us, while we will eat Vederay with a yach

have memorized tightly ((, not a word to the author for the recipe, for example, I, in principle, do not wonder HOW IT is called there, I see a perfectly cooked dish and a well-laid out master class !!!!
AngelaI'm sorry, but I have no strength to read such comments !! We came to the culinary forum, not to the calligraphy forum, enough already. Sori .. boiled .....




Added on Monday, 26 Dec 2016 03:28

I will definitely cook it !!!
DonnaRosa
Zhannptica,

Do not boil, do not let off steam over trifles.

The dish has a name, as you name it. Jeanne, it seems?


Added Monday, 26 Dec 2016 05:20 AM

Quote: Caprice

Must be delicious
But I would do with buckwheat
Poles prepare this dish exactly as indicated in the recipe. Although, it is quite possible that it would be tastier with buckwheat.
ang-kay
Jeanne, thank you, my dear.
Quote: Wildebeest
are you with an interesting sausage again?
Svetik, I try. The most interesting was. Although it was already clear from the composition that it was delicious.
Quote: Caprice
But I would do with buckwheat
Irene, yes it is as your heart desires. This is also my first cooking experience with a yoke. But I didn’t regret it. An authentic recipe is with her, because, as far as I know, buckwheat does not grow in Lithuania, but barley is cultivated.
Sibiryachka38
Angela, and here I say thank you very much. Along with the "liver" sausage, I made a bucket. Only instead of yachka I added buckwheat. This is unrealistically tasty, I did not wait for the sausage to cool down, I ate hot. It is something!!! Vederai cereals (sausages) Girls, do it! This is so delicious! Thank you
ang-kay
Sibiryachka38, Svetlana, great sausages came out. I have no doubt that it is delicious with buckwheat, but also try it with yachka. Delicious too)
ANGELINA BLACKmore
Angel, wow ... I want a cereal sausage))) Thank you, You. I'll buy chicken giblets and make them one of these days.
ang-kay
Do It. Delicious. The most necessary.
ANGELINA BLACKmore
Angel, it's me again)) I bought everything for the sausages. I reread the recipe and the question arose - "In 30 minutes turn the sausages. And fry for at least 30-40 minutes more "- from the beginning of baking or from the second acupuncture?
ang-kay
Natasha. The answer is in the question.
Quote: ANGELINA BLACKmore
And fry for at least 30-40 minutes
ANGELINA BLACKmore
Angel - I'll ask you this - fry for 30 minutes before turning?
ang-kay
Natasha, we are frying for only an hour.
ANGELINA BLACKmore
Well, now everything is clear ... And then stupid and wretched to cheat Ms. to chew everything ...
Thank you. I went to prepare food. Then I'll write Che navayala.
ang-kay
It seems to me. that everything was clear.Fried for 30 minutes on one side, turned it over and another 30-40 minutes. Not?
ANGELINA BLACKmore
ME was confused by the time indicated for the punctures))) That's all.
ang-kay
It happens)
ANGELINA BLACKmore
Well ... minced sausage is ready for stuffing. Right now, I'll find a gypsy needle and start)) Dumb .... I'm all afraid that they will burst in the oven. I know I don't have to fill it tight. We will try))
ang-kay
Hope it works out)
ANGELINA BLACKmore
Quote: ang-kay

Hope it works out)
Angel, everything worked out. It was a little fried (I wrote that the oven burns and I need to buy a mini oven. Although I put it at a minimum of 150 * C)))))) But it's not critical. Today we will taste, at lunchtime))
ang-kay
I hope you enjoyed the tasting.
ANGELINA BLACKmore
Quote: ang-kay

I hope you enjoyed the tasting.
Angel - sausage is beyond praise. Maman is so in general delighted)))
ang-kay
ANGELINA BLACKmore, Natasha, that's great)
ANGELINA BLACKmore
I didn't take pictures because of the frying. I’ll buy a mini oven, cook it again and take a photo. Next time it will be with buckwheat. For the first time I decided to make an authentic version.
ang-kay
I think it is possible with rice and millet
ANGELINA BLACKmore
Quote: ang-kay

I think it is possible with rice and millet
Agree. Groat sausage is cereal. Everyone will do it in their own way.
Sibiryachka38
Angela, thanks again for the sausage! This time I did it with a cell. I was in the store, buying cereals and my gaze rested on the yachts. Immediately I thought of the sausage. Well, I never thought what I would do with the yachka, because I never had one and did not plan to buy it. And here, such a reason, how not to make an authentic version. In general, I did not understand which is tastier - with buckwheat or with yachts. In short, you need to do with what you have, because it will still be delicious! Thank you!!!
ang-kay
Svetlana, it's great that I liked the authentic version too. It's nice that sausages have taken root in the home menu.

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