Sausages as a dish for a picnic or an outing, recipes for making sausages at the stake, some combinations of products.

It happens that a picnic or a trip to nature is planned suddenly, when there is absolutely no time to prepare all the necessary products. But fresh air in combination with outdoor activities has the ability to stimulate appetite. So you can’t do without food. And the best way out is sausages. This well-known semi-finished product can be extremely diverse, not to mention the methods of its preparation. So if you take sausages for a picnic, you will not regret it. Moreover, at the stake you can prepare dishes suitable even for the royal table, not to mention your company. 

Sausages as a dish for a picnic or an outing, recipes for making sausages at the stake, some combinations of products.

The assortment of sausages on store shelves is diverse and rich. Depending on the meat from which the sausages are prepared, their taste varies. Chicken sausages have a delicate taste and aroma. Pork tastes more spicy and fatty and more suitable for roasting on a nostril than for cooking. Beef and lamb are no less tasty than everyone else, and are suitable for all types of heat treatment.

sausages are the same. The meat is subjected to fine grinding, after which bacon, spices and salt are added to the meat. Stuffing is kept in order for the meat to ripen, become softer and acquire a better taste, juiciness. After aging, the minced meat is again crushed, seasoned with spices. Then the prepared stuffing is fried and slightly boiled to give a pleasant smell, then it is wrapped, heated and cooled.

Bonfire recipes.

Ordinary sausages.

This method of cooking sausages will provide you with complete freedom of imagination and culinary creativity. Indeed, almost any sauce is combined with sausages cooked according to this recipe. And the selected seasoning will give a special touch to the taste of sausages. So, combining sausages cooked in this way with a variety of seasonings, you can achieve different taste effects.

Cooking method. Remove the casing from the sausages. Plant on the rods so that the twig pierces the sausage along its entire length. When it burns out, fry it on charcoal until golden brown.

Cheese Sausage Recipe.

Such sausages are somewhat reminiscent of the taste of pizza, which is characterized by just such a combination – meat and cheese. Great taste and characteristic cheese aroma will make this dish indispensable not only on a picnic. Moreover, depending on the type of cheese and sausages, the taste of the dish may vary. For example, for chicken or milk sausages, it is better to choose sharp varieties of cheese if you prefer dishes with a pronounced island flavor. Conversely, if you prefer a delicate taste and aroma, take cheese with mild flavor. Cream cheese is good in this case..

Required: 6 sausages, 100 g of cheese, 50 g of butter, 1 tbsp. l mayonnaise, parsley. Remove the casing from the sausages and make shallow cuts at an angle on each side. Put a little butter in the cuts. Then grease the sausages with mayonnaise, roll in grated cheese, plant on twigs (you can skewers, if you have them at hand) and fry over the coals, turning until the cheese is melted and turns into a homogeneous mass. Then sprinkle sausages with chopped herbs and serve.

Sausage and Onion Recipe.

The sharp taste of such a dish will not leave you indifferent to sausages with onions. A wonderful combination of products can make this dish truly a picnic center. Moreover, it goes well with any side dish and all kinds of vegetable snacks.

Requires: 6 sausages, 2 onions, 3 tbsp. l mayonnaise, 3 tbsp. l thick tomato paste. Remove the shell from the sausages and cut into circles. On skewers or on sprigs, alternate slices of sausages and onion rings. Lightly fry the improvised kebab over the coals, then grease with a mixture of mayonnaise with tomato paste, hold it over the hot coals again and can serve it to the table.

Wine sausages recipe.

For gourmets – an exquisite recipe. Sausages with spiced wine, which gives them a special taste, will not leave you indifferent. Such sausages have an unusual delicate taste and are very appreciated among lovers. They are especially well combined with red grape wine. The splendid taste and wine aroma of these sausages gives them extraordinary gourmet appeal..

Required: 6 chicken sausages, 2 cloves of garlic, 1 onion, 100 ml of red wine, salt, pepper on the tip of a knife, 1 tbsp. l butter. Remove the casing from the sausages. Mix the wine with salt and pepper and soak the sausages in this mixture for half an hour. After this, rub the sausages with garlic, put on sticks, lightly grease with butter and fry on charcoal, occasionally sprinkling with the remaining wine.

Baked sausages.

Such sausages differ in juiciness, delicate taste and unique aroma. Wonderful taste gives them the right seasoning. Required: 6 sausages, 50 g butter, 2 tbsp. l hot ketchup, 2 tbsp. l mayonnaise.

You need sausages in the shell. Directly in the shell, following the example of baked potatoes, they must be put in hot coals. Meanwhile, lightly melt the butter, mix it with mayonnaise and ketchup – this is a sauce for our sausages. After 5-10 minutes, remove the sausages from the coals, remove the shell from them and grate with sauce.

BBQ sausages.

Barbecue, this is a typical dish for picnics. But cooking is not always enough time. A sausage kebab is slightly inferior to meat in taste, but it is made much faster and easier. So this dish is perfect for a picnic. Moreover, depending on the taste of sausages, you will get a different taste of barbecue. You can even experiment – string slices of sausages of different varieties onto one skewer.

Required: 6 sausages, 2 onions, 3 tomatoes, 3 cloves of garlic, 2 tbsp. l thick sour cream, salt, pepper to taste. Sausages cut into large circles. Cut the onions and tomatoes into rings, string on the rods or skewers the sausage rings interspersed with onions and tomatoes. Fry over charcoal until golden brown. Prepare the sauce, for which you need to mix sour cream with pepper and salt and add chopped garlic. Lubricate the prepared “kebab” with sauce and hold over the coals so that the sour cream is absorbed a little.

Sausage Recipe in Spicy Sauce.

The sharp taste of the sauce perfectly emphasizes the tenderness of sausage meat. For lovers of “hotter” – a little more. However, you can vary the components of the recipe to your liking – and if you do not like spicy, add less pepper or replace mayonnaise with low-fat sour cream. So everything is in your hands.

Requires: 6 sausages, 1 onion, 3 tbsp. l hot ketchup (it can be replaced with tomato paste seasoned with pepper, salt and sugar to taste), 2 tbsp. l mayonnaise, 1 tsp mustard, 1 tsp lemon juice. Chicken sausages with the most delicate taste are more suitable for this recipe. Fry them on branches over coals until half ready.

Make the sauce. To do this, mix ketchup with mayonnaise, mustard and lemon juice. Chop the onions finely and mix with the sauce. When the sausages are almost ready, dip each in the prepared sauce and fry over the coals for a few more minutes. You can sprinkle the finished dish with chopped herbs.

Deserted sausages.

This recipe for sausages on a picnic is striking in its simplicity and originality. The method of cooking meat in the sand is not new, but the sausages cooked according to this recipe have an unusual taste and exquisite aroma. For such a dish, sausages in a shell are suitable. Required: 6 sausages, 6 cabbage leaves, any sauce to taste.

Before you make a bonfire, sprinkle a layer of sand on the ground about 5 centimeters thick. When the coals are ready, the sand beneath them will heat up. Without cleaning the sausages from the shell, wrap them in cabbage leaves and put them in hot sand. After 15-20 minutes, the sausages will be ready – remove them from the sand and clean. You can eat with any sauce to your taste.

Garlic Sausage Recipe.

Required: 6 sausages, 6 cloves of garlic, 2 onions, 3 tomatoes, 2 Bulgarian sweet peppers. Make a few cuts on the sausages, in which put the finely chopped garlic, and chop the sausages on twigs. Cut the pepper, onion and tomatoes into rings, string them on top of the sausages and fry them over the coals. When they are covered with a crispy crust, the meal is ready.

Grilled sausages recipe.

This dish is very appetizing and famous for its taste. The delicate and slightly spicy taste of seasonings can perfectly shade the exquisite tenderness of chicken sausages, and pork or beef butter will add softness and aroma. Required: 6 sausages, 2 cloves of garlic, 1 onion, 50 g butter, 3 tbsp. l ketchup.

Remove the casing from the sausages. Make cuts on each of them along the entire length. Mix the butter with finely chopped garlic and onions and put the mixture into the cuts on the sausages. Put the sausages on the grill above the coals of the incisions up, and when they are covered with a delicious crust, put ketchup in the cuts and fry for a few more minutes.

Sausage Recipe in Sour Cream.

Sausages prepared in the following way have a delicate taste and aroma. Depending on which composition of sausages you choose, you will get different tastes of the dish. For example, chicken will become even more delicate in taste, but to some they may not seem sharp enough. Beef sausages in this sauce will acquire softness and exquisite taste. Sausages with an excess of pepper and salt are especially good in such processing. In this case, you should not add either one or the other to the sauce – and the taste of sausages will become excellent, harmoniously combining the tenderness of sour cream and the pungency of the minced meat.

Required: 6 sausages, 1/2 cup thick sour cream, 2 tbsp. l flour, yolk 1 hard-boiled eggs, salt, pepper to taste. Mix sour cream with flour, grind the yolk and add it to the sour cream. Salt and pepper to taste. Remove the shell from the sausages, put on twigs or skewers and dip in the sauce. Fry over hot coals until sour cream thickens and becomes a golden hue.

Assorted sausages.

This recipe is very original. Sausages prepared in this way acquire a refined taste and pleasant aroma, and vegetables are saturated with the aroma of minced meat. A spectacular picnic dish that can be served both hot and cold. Required: 6 sausages, 2 onions, 2 carrots, 3 tomatoes, 2 bell peppers, 3 potatoes, 6 cabbage leaves (they can be replaced with burdock leaves).

Remove the casing from the sausages and place on cabbage leaves. Onions (preferably large) cut into halves and divide into parts. Largest overlay sausages. Cut carrots, tomatoes and peppers into circles. Peel the raw potatoes and cut into circles as well. Put vegetables on leaves on top of sausages and wrap cabbage leaves with an envelope. Then put everything in the coals. In half an hour the dish is ready – you can offer your friends and family assorted vegetables and sausages on improvised plates – leaves.

Sausages “In a fur coat”.

This recipe is very original and not complicated. It’s not so difficult to take a couple of raw eggs on a hike, and the rest depends on your desire. And if you want to cook sausages “in a fur coat” – go for it. A piquant fresh taste will please any gourmet. Required: 6 sausages, 2 raw eggs, 1 tsp. sour cream, 1 tbsp. l tomato paste, 2 tbsp. l flour, salt, pepper to taste.

Remove the shell from the sausages and string them on twigs. Make a batter. To do this, carefully mix the egg whites and yolks, add sour cream and tomato paste, salt and pepper to taste, pour in the flour. Mix everything thoroughly until smooth. Sausages dip in the resulting dough and fry over the coals. As soon as they are covered with a delicious golden crust – the meal is ready.

Onion sausages.

The gentle and pungent taste of this dish will not leave you indifferent. Onion rings on sausages baked on a fire, emphasize the taste of minced meat. Requires: 6 sausages, 3 onions, 2 tbsp. l tomato paste, 1 tbsp. l sour cream, 6 cabbage leaves or burdock leaves, salt, pepper to taste.

Remove the casing from the sausages. Mix tomato paste with sour cream, salt and pepper to taste, dip sausages in the resulting sauce. Peel and chop the onions into large rings. String onion rings on sausages and lay sausages on cabbage leaves. Fold the leaves with an “envelope”, lay in coals and bake for 10-15 minutes. Then expand the leaves and you can serve sausages on such “plates” of leaves. Moreover, in the leaves of cabbage sausages will be more juicy, but in the leaves of burdock – more roasted and sharp.

Sausages “On a picnic”.

This recipe is easy to prepare “in the field”, that is, on a picnic. It will not take much time, but it will perfectly satisfy the hunger and emphasize the proximity to nature. Required: 6 sausages, 3 boiled potatoes, greens, 6 tbsp. l mayonnaise, 6 large cabbage leaves.

Remove the shell from the sausages, cut into circles. Peel the potatoes boiled “in their skins” and cut into thin slices. Finely chop the greens. Place sausages, potatoes on cabbage leaves, cover with mayonnaise and sprinkle with herbs. Roll the leaves and put in hot coals. After 10-15 minutes, the sausages are ready, you can serve.

Recipe sausages with lemon and carrots.

This recipe is distinguished by its original taste. Fresh sour lemon flavor goes well with minced meat sausages. Sausages prepared according to this recipe will not leave you indifferent. Required: 6 sausages, 1 lemon, 3 carrots, 2 onions. To cook sausages according to this recipe, you will need skewers or thin branches on which you can string sausages and other products.

Remove the shell from the sausages, cut into circles. Cut carrots and onions into rings. Alternately string sausages and vegetables onto skewers. Squeeze the juice from the lemon, the lemon itself, without peeling, cut into rings and string on skewers. In the process of frying sausages on charcoal, sprinkle them with lemon juice. If the dish seems somewhat unflavored, salt and pepper to taste. When the sausages are covered with a delicious crust, the dish is ready to eat.

Mushrooms sausage recipe.

This recipe is great for picnic cooking. But you have to boil the mushrooms in salted water in advance. Moreover, porcini mushrooms or butterfish are best combined with sausages. This recipe will not leave you indifferent. You can choose any sauce for it, but of course, cheese, sour cream and mushroom sauces are best combined with such a dish to taste.

Required: 6 sausages, 100 g of boiled mushrooms, 1 onion, salt, pepper to taste. Remove the shell from the sausages and cut into circles. Cut the mushrooms into large slices, you can leave the small mushrooms whole. Chop the onion with ringlets. On skewers or twigs, string together the onions, sausages and slices of mushrooms. Fry over the coals until a delicious golden crust appears. If necessary, salt and pepper.

Recipe sausages with pepper and cucumbers.

This recipe is more suitable for the beginning of summer. Sausages with pepper and cucumbers are juicy and delicate in taste. Try it, you will like it. Requires: 6 sausages, 6 tbsp. l mayonnaise, 2 bell peppers, 2 cucumbers, 2 tbsp. l tomato paste or thick ketchup, salt, pepper to taste.

Remove the shell from the sausages and cut into circles. Peel the core and cut into thin rings. Remove the peel from the cucumbers and also cut into rings. Salt and pepper slices of peppers and cucumbers. Then, on skewers or twigs, string alternately sausages, peppers and cucumbers, grease the sausages with tomato paste and fry over the coals. When they are fried, remove the dish from the coals. This dish can be eaten both hot and cold.

Sausages “In a fur coat” from cucumber.

This dish is not only very tasty, but also looks extremely appetizing. It is appreciated for its gentle juicy taste and the fact that it can be consumed both hot and cold. A wonderful addition – mayonnaise – gives this dish a particularly piquant taste. Sausages “in a coat” of cucumbers will not leave you indifferent. And for a children’s meal, mayonnaise can be replaced with sour cream, so the taste of sausages will be more delicate and soft. Required: 6 sausages, 6 cucumbers, salt, pepper, 6 tbsp. l mayonnaise, 3 boiled potatoes.

Pick up large cucumbers, you can even overripe, with yellow peel. They should be more than sausages both in length and in thickness. However, if it is difficult, then sausages can be cut into slices. So, peel the cucumbers, remove the core and leave the walls thin enough. Chop potatoes finely and mix with mayonnaise, salt, pepper.

Then grease each cucumber inside with mayonnaise, put sausages in the cucumbers and string on skewers. Fry over charcoal for 10-15 minutes. Then the sausages are ready. You can eat this dish as a kebab, directly from the skewer, or cut into thin slices, cool and use as a cold snack.

Gourmet sausages.

This recipe is juicy and tender. This is a vitamin and very tasty dish that does not require a lot of time for you to prepare. It is also wonderful that greens will give sausages a very special aroma and taste. Requires: 1/2 cup chopped dill, 1/2 cup parsley, 6 large cabbage leaves, 6 tbsp. l mayonnaise, 6 tbsp. l sour cream, 6 sausages, 1/2 cup finely chopped fresh cabbage, salt, pepper to taste.

Mix chopped greens with shredded cabbage, mayonnaise and sour cream, salt and pepper. Remove the shell from the sausages and make a longitudinal cut on each of them to about half. In the cuts, put the greens mixed with mayonnaise and sour cream. Then wrap each sausage in a cabbage leaf and fry in charcoal. When they are ready, you can pour them with tomato sauce or serve in their original form.

Grape sausages recipe.

This recipe has a very unusual and original taste. The grapes used to make this dish give the sausages a very special taste. Required: 6 sausages, 2 clusters of unripe grapes, 3 tbsp. l mayonnaise, 2 tbsp. l hot ketchup, salt, pepper to taste.

Remove the shell from the sausages and cut into circles. Mix ketchup with mayonnaise, salt and pepper, if necessary. Lubricate each sausage with a mixture of ketchup and mayonnaise, string on the rods interspersed with grapes. Squeeze juice from the remaining grapes, which will sprinkle the sausages in the cooking process. When they get crusty ready.

Apple Sausage Recipe.

This recipe has an original fresh taste. This dish is not difficult to prepare and impresses with its taste. Requires: 6 sausages, 3 unripe apples, 3 tbsp. l sour cream, salt to taste.

Remove the shell from the sausages and cut into circles. Cut the apples into halves, peel and cut into thin slices. Dip the apple slices in sour cream, salt and string on the rods interspersed with sausages. Fry over charcoal until golden brown. You can eat with any sauce or without it, as you wish.

Sausages “Children’s”.

Required: 6 sausages, 1/2 cup yogurt or yogurt, salt, pepper to taste, 1/2 cup chopped dill and parsley, 1 apple, 6 cabbage leaves. Remove the shell from the sausages and make a few vertical cuts on them. Peel the apple from the peel and core, cut into thin slices. Sausages lay on cabbage leaves, overlay with apple slices, pour kefir and sprinkle with herbs. Salt and pepper to taste. Fold the leaves with an envelope and bake on coals for 10-15 minutes. This dish can be consumed both hot and cold..

Sausages “Noodles”.

Required: 6 sausages, 2 cups chopped herbs, 1/2 cup mayonnaise, 2 tbsp. l hot ketchup, 6 cabbage leaves, salt, pepper to taste. Remove the casing from the sausages and cut into thin strips along. Mix mayonnaise with ketchup, salt and pepper. Sausages lay on cabbage leaves, sprinkle with herbs (dill and parsley) and pour with mayonnaise. Wrap the leaves and put in the coals. After 10-15 minutes you can remove the sausages from the coals, the dish is ready.

Student sausages.

This recipe is really suitable for students, it does not require special expenses, but the taste of this dish is truly magnificent. Required: 6 sausages, 3 slices of brown bread, 2 onions, 3 tbsp. l vegetable oil, salt, pepper to taste, 6 cabbage leaves or burdock leaves.

Remove the shell from the sausages and cut into circles. Cut the bread into small cubes. Peel and chop the onion rings, mix it with vegetable oil. Put sausages and bread on the leaves of cabbage, sprinkle with onions, salt, pepper and bake on coals for 10-15 minutes. This dish will serve as a great picnic snack..

Sausages with the turn “Spicy”.

This recipe is distinguished by its sour-spicy taste and will surely appeal to lovers of oriental cuisine. The magnificent taste and original aroma of such sausages emphasize seasonings. Requires: 1 cup of thorns, 6 sausages, 3 tbsp. l sour cream, salt, pepper to taste, 2 tbsp. l chopped green parsley and dill.

Remove the casing from the sausages. Remove the seeds from the slightly unripe berries of the thorn and chop the flesh. Mix the chopped thorns with finely chopped dill and parsley, salt and pepper, mix with sour cream. Lubricate the sausages on rods with the mixture and fry over the coals.

Hot Sausages.

This recipe will suit you if you prefer a pungent spicy taste, lots of pepper. Required: 6 sausages, 6 cabbage leaves, 1 horseradish root, 1/2 cup chopped herbs, 3 tbsp. l mustard, 3 tbsp. l mayonnaise, 3 tbsp. l tomato paste, salt, pepper to taste.

Remove the shell from the sausages and chop finely. Grind the greens. Horseradish root should be rubbed on a coarse grater in advance. Mix mustard, mayonnaise and tomato paste, add grated horseradish root, chopped greens, salt and pepper to taste.

Add chopped sausages to the resulting mass, spread in slides on cabbage leaves and bake in coals for 10-15 minutes. You can pour raw eggs into the mass before baking (for 6 sausages – 3 eggs) and bake. Then you get the original baked omelet.

Coriander and Caraway Sausages Recipe.

This recipe has an original taste and will not leave indifferent even avid gourmets. Requires: 6 sausages, 2 tbsp. l caraway seeds, 6 coriander heads, 6 tbsp. l chopped green onions and parsley, 1/2 cup sour cream, 6 cabbage leaves, salt, pepper to taste.

Remove the shell from the sausages, make deep horizontal cuts on each of them, into which pour caraway seeds mixed with finely chopped green onions. Mix sour cream with finely chopped parsley and coriander, salt and pepper to taste. Then lay the prepared sausages on cabbage leaves and bake in the coals.

Based on the book Dishes for a picnic.
Kolosova S.

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