Cooking Lessons: how to cook sweets-semi-finished products

Help for the uninitiated: bathing is a traditional meat dish of Caucasian, in particular, Georgian cuisine. They do it in different ways: from a fresh liver, and then they are Imeretian sweets, or from pork. It will be Georgian sweats in their pure form.

Pig and liver livestock - the general rules of cooking

Interested in how to cookhalf-finished products, we will first inform the general rules. Pork and a bit of bacon are crushed thoroughly through a meat grinder or knife. Mix with a lot of onion. As spices and spices necessarily add barberry, black and red pepper. The last two ingredients should not be regretted. The main principle of how to prepare sweets-semi-finished products is to make them as sharp as possible. Therefore, in addition to pepper, put a lot of garlic in the product. Herbs, cinnamon, coriander, thyme - all this should also be part of the components. The meat mass is carefully kneaded to full uniformity, salted and stuffed into a sausage shell. If you want to learn how to prepare half-finished sweets in Imeretian manner, know that for them, in addition to the already mentioned seasonings and spices, this ratio of products: for every 100 g of product - 70 g of pork liver and 30 g of fat. Liver mixture is also stuffed into pig's guts.

We prepare bathing houses

Suppose you decided to surprise your home with hot meat sausages.

• If you take the features of cooking from the verybeginning, then, having killed a pig or a boar, having divided the carcass, you need to process the intestines. This, perhaps, is the most unpleasant stage in the process of how to prepare sweets-semi-finished products. The bowls are washed outside in running water, they turn out (under the pressure of water) and are also washed out, cleaned with a scraper. After that, they need to be put in a concentrated salt solution for 2-3 hours, to finally remove the residue of dirt and odor. After the specified time, drain the water, guts for the last time in running water, leave to drain. Then cut them into billets with a length of 35-45 cm. If you do not want to mess with the "dirty" work, the sausage shell can be bought in the meat departments of food stores.
• Now forcemeat. Those who study how to cook sweets (semi-finished products) are encouraged to take the following ratio of products: pork - 1 kg, lard 100 g (if meat is not very fatty), salt - to taste, cinnamon - as well as seasonings, spices, pepper . Bulb - 1-2 pieces, garlic - 3-4 teeth. Meat, fat, onions are cut into small pieces (no more than 1 cm), garlic chokes. All ingredients are well mixed. Do not forget, your sausages should get very fragrant and very sharp. Of course, if you follow Georgian traditions. But if you like a mild taste, pepper should not be zealous.
• We fill our semi-finished products-soap: One end of the sausage casing should be carefully tied with a stiff string. The free edge is attached to a special device, after which the intestines are filled. Make sure that the stuffing is evenly distributed, and the bowels are not very swollen. Then tie the end and remove from the nozzle.
• Culinary processing. When semi-finished products are ready, they need to be punctured with a fork or toothpick in several places. Then bake in the oven or fry in a frying pan in oil until cooked. Another way - to plant on the skewers and fry as a shish kebab, evenly turning. Or cook on the grill.

Believe me, such fried sausages are solike you and your loved ones, that you will have to cook them very, very often. And serve them with potatoes, salad, ajika, ketchup or tomato sauce. Be sure to sprinkle with herbs (parsley, dill). Eat for health!

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