Ana shirya sausages na gida Shirin sausages a gida shi ne kasuwanci mai rikitarwa, amma iyararsu zai iya kwatanta da dandano irin waɗannan sausage da aka sayar a cikin shaguna. An shirya, a matsayin mai mulki, ba tare da addittu masu haɗari da masu kiyayewa ba, ta amfani da kayan yaji. Domin harsashi mafi yawan lokuta sukan kame dabbobi, wanda ake sarrafawa sosai. Bayan wankewa, an bushe su kuma an cire ruwan danshi daga ciki, tun da kasancewa ko da wani adadin ruwa zai iya haifar da darkening na abin sha. Ana dafa shi da hatsi, da dafa, dafa da kuma kyafaffen.
Sinadaran:- Chicken hanta 800g
- Albasa 2 kwakwalwa.
- Buckwheat groats 200 g
- Ruwa 2 tbsp.
- Bay ganye 2 inji mai kwakwalwa.
- Black barkono foda 1 tsp.
- Pepper baki da Peas 10 inji mai kwakwalwa.
- Fat ne sabo ne 150 g
- Sunflower mai tsabta sunflower man fetur 50 ml
- Salt 2 tsp.
- Gwanuka 20g
- Mataki na 1 Don shirya tsiran alade kana buƙatar ɗaukar hanta kaji, buckwheat, 2 kofuna waɗanda ruwa, albasa, man alade, man fetur, barkono fata, barkono fata fata, ganye bay, gishiri da guts.
- Mataki na 2 Gurasar Buckwheat da launin ruwan kasa a cikin gurasar frying.
- Mataki na 3 Sanya groats a cikin wani sauya, zuba shi da ruwan zãfi kuma bari ta gyara, to sai ku zubar da ruwa, ku zubar da kofuna biyu tare da kofuna biyu na salin ruwa mai salted, motsawa, ku rufe kwanon rufi kuma ku dafa har sai lokacin farin ciki, sa'annan ku sa alade a cikin tanda.
- Mataki na 4 Cool da porridge.
- Mataki na 5 Kashe kwararan fitila, a yanka su a rabi, sa'annan kowannensu ya tsalle cikin rami.
- Mataki na 6 Gasa man kayan lambu a cikin kwanon frying kuma toya albasa har sai launin ruwan kasa.
- Mataki na 7 Kashe mai a cikin kananan cubes.
- Mataki na 8 Kiyaye, yayyafa ta cikin babban grate, kara nama, hada tare da porridge, albasa da man alade, barkono da gishiri.
- Mataki na 9 Dama ƙasa sosai. Idan ya juya sosai lokacin farin ciki - ƙara kadan nama broth.
- Mataki na 10 An kula da ƙugiyoyi kuma sunyi ruwan sanyi.
- Mataki na 11 Cire wuka da grate daga mai sika da kuma sanya a kan ɗakin ƙarfe na musamman don cika sausage. Guts don cire daga ruwa, danne kuma a yanka a cikin tsawon tsawon 25-30 cm Daya daga ƙarshen kowane hanji ya kamata a daura da wani lokacin farin ciki. Dole ne a saka maƙasudin ƙarancin hanji a kan ɗumbun ƙarfe har ya tsaya a ƙarshen iyakar.
- Mataki na 12 Gut yana cike da nama mai nisa ba ma da tsayi da kuma daura a wani gefe. Ya kamata ku sami sausage 5.
- Mataki na 13 Rike ƙarshen sausage tare don yin zobba.
- Mataki na 14 Kashe kowane tsiran alade tare da maciji na bakin ciki a wurare da dama (saboda haka ba ta fashe a lokacin dafa) da kuma tafasa a cikin yalwaccen ruwa salted tare da peppercorns da bay bayin minti 20.
- Mataki na 15 Cire sausages, bushe kuma toya har sai launin ruwan.