Simple sauces for sausages and sausages cooked at the stake, simple and quick recipes for making sauces in the field.

To diversify the taste of sausages and sausages during their preparation at a picnic or a short trip to the countryside, you can use various sauces that must be prepared before going to the countryside. However, it is quite possible to make some of them directly in nature from improvised means. Below are recipes for sauces that are simple and quick to cook in any conditions. Regular sausages and sausages cooked without additives go especially well with sauces.. 

Simple sauces for sausages and sausages cooked at the stake, simple and quick recipes for making sauces in the field.

Tomato sauce for sausages and sausages.

This sauce goes well with sausages and sausages, giving them a pungency and piquant taste. This is a great seasoning both for boiled sausages and for cooked over an open fire. Requires: 1/2 cup vegetable oil, 1 tbsp. l table vinegar, 1/3 cup tomato paste, 1 onion, 1/2 tsp. sugar, salt, pepper to taste.

chop finely and mix with sauce. You can add finely chopped onion and garlic to the sauce if desired..

Carrot sauce for sausages and sausages.

Requires: 3 carrots, 1/2 cup sour cream, 1/3 cup lemon juice, 1/4 cup vegetable oil, 2 cloves of garlic, 2 tsp each. salt and sugar, 1/2 beets, 1 onion, 2 tbsp. l flour. Grate the carrots and beets, put in a saucepan or a pan with a thick bottom and pour in lemon juice. If the juice is not enough, add water so that the liquid slightly covers the grated vegetables.

Bring the mass to a boil, then pour in the flour, pour in the vegetable oil and bring to a boil again. Remove from heat, cool and mix with sour cream. Add finely chopped onions, chopped garlic, salt and sugar. Put on a small fire and boil for 10 minutes. Then cool – the sauce is ready.

Onion sauce for sausages and sausages.

This sauce can be completely different in taste, depending on which broth you choose. Mushroom broth is excellent with chicken sausages, and chicken with beef sausages. However, having tried, you will be able to independently determine the ideal, in your opinion, combination. Requires: 2 cups of water, 1 cube of broth, 1 tbsp. l flour, 1 tbsp. l vegetable oil, 2 onions, 2 tbsp. l tomato paste, 2 tbsp. l chopped parsley and dill.

Fry flour with butter. Dilute the bouillon cube with 2 cups of boiling water and pour into flour. Chop onions finely and fry in vegetable oil, add tomato paste and fry. Then combine with the broth, boil for 5 minutes and pour finely chopped greens into the hot sauce. The sauce is ready. Cool it and take it with you on a picnic. This is an excellent addition to sausages..

Wine sauce for sausages and sausages.

Wine has long been considered one of the best additions to meat and meat dishes. Wine sauce will emphasize the taste of sausages and sausages, giving them piquancy and original flavor. This is a great addition to bonfires and sausages..

Requires: 1/2 cup red wine, 1 onion, 2 cloves of garlic, 2 tbsp. l butter, 1 tsp. tomato paste, 1/2 cup chopped herbs, salt, pepper to taste. Finely chop the onion and garlic and fry in butter with tomato paste. When the onion becomes soft and translucent, pour the wine into the dishes, salt, pepper and bring to a boil. After removing the sauce from the fire, pour finely chopped dill and parsley into it. Cool.

Beetroot Sauce.

The piquant taste of this sauce will not leave you indifferent. If you prefer a milder taste, add 1-2 tbsp. To the sauce. l sour cream – then the sauce will get a milder taste and will blend in perfectly with chicken sausages. However, this sauce is suitable for sausages and sausages of any kind. Requires: 300 g of beets, 1 cup of water, 1 cube of broth, 2 tbsp. l vegetable oil, 2 tbsp. l lemon juice, salt, pepper to taste.

Grate beets on a fine grater. Mix vegetable oil with lemon juice and 1/2 cup of water. In this mixture, simmer the beets until soft. Bring the remaining water to a boil and dissolve the broth cube in it. When the beets are ready, pour the broth into the dishes, salt and pepper to taste. Bring the sauce to a boil and remove from heat. If you prefer a milder taste, add sour cream to the beets along with the broth, and bring to a boil. Cool. Beetroot Sauce Ready.

Cheese sauce for sausages and sausages.

This sauce has a very original taste and delicate cheese aroma, which makes it indispensable in combination with any sort of sausages and sausages. Required: 100 g of cheese, 1 onion, 100 g of dried salty cookies (crackers), 2 cups of water, 1 cube of broth, 2 tbsp. l vegetable oil.

Dilute the broth with water. Grate the cheese, finely chop the onion. Fry the onion in vegetable oil and pour half the broth into the prepared onion. Bring everything to a boil, then pour the grated cheese and chopped (you can pass through a meat grinder) cookies into the onion. Bring to a boil again, remove from heat and pour in the remaining broth. Stir and cool.

Apple sauce for sausages and sausages.

Such a sauce perfectly emphasizes the taste of sausages and sausages, filling it with new shades. Unripe juicy apples with a sour taste are best for him. Requires: 2 large apples, 100 g sour cream, 3 tbsp. l vegetable oil, salt, pepper to taste, 1 tbsp. l ketchup or tomato paste.

Peel the apples and peel and cut into strips. Heat the vegetable oil and lightly fry the apple slices in it. In fried apples, add sour cream mixed with tomato paste, salted and pepper to taste. Bring the mixture to a boil and cool. The sauce is ready.

Gooseberry sauce.

To make such a sauce you will need a green immature gooseberry. The sauce has a sharp taste that perfectly harmonizes with the taste of sausages and sausages of any grade and composition. Requires: 2 cups gooseberries, 5 cloves of garlic, 3 tbsp. l sour cream or mayonnaise, salt to taste.

Scalp the gooseberries with boiling water and remove the stalks. Pass the gooseberries with garlic through a meat grinder, mix and mix with sour cream. Salt to taste. The sauce is ready. It goes well not only with sausages and sausages, but also with other meat dishes..

So, now a meal in camp conditions will not require you much labor and mental stress. After all, you need to relax in nature, and not at all puzzle over the problem, than to feed the company. Feel free to take sausages and sausages on any trip and on a picnic. Moreover, cooking them is simple.

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

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