Tare da shish kebab na al'adun gargajiya a cikin wasan kwaikwayo, sausages kuma suna da kyau, wanda za a iya soyayyen a kan ginin. Bugu da ƙari, za a iya shirya su a gida a kan ginin. Ba zai zama mai ban sha'awa ba, sai dai idan ƙanshin hayaƙi bai isa ba.
Da ke ƙasa za mu gaya muku yadda ake yin sausages don dafa abinci a kan abincin ko barbecue a gida.
Yadda za a dafa naman sausages na gida don gishiri - girke-girke
Sinadaran:
- alade - 2,1 kg;
- man alade mai naman alade - 400 g;
- tafarnuwa - 2-3 shugabannin;
- black barkono barkono - 15 g;
- Ground hatsi coriander - 10 g;
- dried kabeji - 5 g;
- Basil Basil - 5 g;
- Dried thyme - 5 g;
- oregano -5 g;
- gishiri;
- Guts na aladu - 5 m.
Shiri
Za'a iya sayan naman alade don sausage na gida wanda aka rigaya an shirya, shirya sosai, ko tsaftace ta kansu. Don yin wannan, farko juya su cikin waje kuma ka tsabtace su da gefe na wuka don samun gine-gizen fili ba tare da mai da kullun ba. Haka ya kamata a yi daga gaba. Lokaci-lokaci za mu wanke hanji a lokacin aikin tsaftacewa, sannan mu cika ta da ruwan sanyi kuma mu bar minti talatin ko arba'in.
Don yin nama mai naman, an wanke naman alade kuma aka bushe, kuma daga mai, zamu yanke fata. Mun yanke shi duka a kananan yanka kuma bari ta ta wurin mai naman nama. Muna ƙarawa da hakorar hakora da gwaiza da gishiri, gishiri, barkono baƙar fata da coriander, mu ma kakar wasa tare da Basil, chaber, thyme da oregano da sauransu. Idan ana so, ana iya saka katako a kan mai sika kamar babba ko ƙananan, wanda ya haifar da tsari daban-daban.
Idan nasihin nama ya sanye shi da ƙuƙwalwar kullu na musamman don yin sausages - lafiya, kuma za mu yi amfani da shi don shayarwa. Mun sanya shi a maimakon wuka da kuma raguwa da kuma kirkira shi a kan yatsun filastik na filastik na gut, yana riƙe da gefensa tare da kirtani. Yanzu mun sanya dan kadan a cikin rami na na'urar da aka shirya da kayan aiki kuma muna juya shi tare da naman mai nisa, motsawa gaba. Bayan wucewa, zai cika gut kuma ya motsa shi daga bututu. Kusan kowace goma sha biyar zimmu muka rataye gut a wurare guda biyu tare da zane don raba samfurori daga juna.
Kafin cin abinci a kan ginin , sausages soki katako a wurare biyar zuwa bakwai a bangarorin biyu.
Gurasa na kaji don ƙoshi da hannayensu a gida
Sinadaran:
- nama mai kaza (ɓangaren litattafan almara) - 2.1 kg;
- man alade mai naman alade - 650 g;
- tafarnuwa - 2-3 shugabannin;
- black freshly ƙasa barkono - 10 g;
- farin ƙasa barkono - 5 g;
- Ground coriander hatsi - 5 g;
- paprika mai dadi mai dadi - 10 g;
- Basil Basil - 5 g;
- mustard foda - 10 g;
- orange kwasfa - 10 g;
- gishiri;
- Guts na aladu - 5 m.
Shiri
Don shirya shirye-shiryen kazaji na kaza don ƙosarwa za mu yi amfani da dukkan naman alade iri ɗaya. Dangane da nau'in da kake da su, dole ne kawai a yi suyi kafin a yi amfani da su a ruwa ko ma a tsabtace su.
Yayin da hankalin hanzari suna cikin ruwan sanyi, muna shirya abin sha. A wannan yanayin, ɓangaren litattafan kaza ya fi tausayi da
Mun haɗu da mai, yankakken kaza da tafarnuwa, kara gishiri don dandana, nau'i biyu na barkono barkono da mai dadi mai dadi, kakar tare da Basil Basil, mustard foda, kwasfa na fata da kuma haɗuwa sosai a hankali. Muna ba da naman mintina goma sha biyar ko minti ashirin don farawa da fara fara sausa.
Kamar naman alade, dole ne a soke sausaji kaza a wurare da dama kafin dafa abinci.