Heart sausage at home. Hearts made of food: men cook for women - simple recipes and little tricks. Ingredients for scrambled eggs Heart

Tasty and aromatic beef heart sausage will definitely suit your taste. By itself, it would be a bit harsh, but if you include pork meat and a little lard in the composition, then the juiciness and tenderness will increase. Don’t forget that the flavors of minced meat can be changed with the help of spices and herbs (dried thyme, oregano, rosemary, ground red and black pepper, etc.).

Ingredients

• 0.5 pcs. beef heart
• 300 g meat with lard
• 50 g lard
• 1–1.5 m guts
• salt and pepper to taste
• 3-4 cloves of garlic
• 1 handful dried thyme
• 30 ml vegetable oil

Preparation

1. Rinse all meat products in water, cut off the skin from the fat. Clean the heart from fat, veins, films, etc., leaving only the purple flesh. Cut the meat, heart and lard into large cubes. Peel the garlic cloves and rinse. If desired, do the same with a small onion.

2. Pass all meat products and garlic through a meat grinder, installing a grid with large holes in it. Add salt, ground black pepper and dried thyme to the resulting minced meat, mix the minced meat thoroughly. Leave in the cold for 3-4 hours, covered with a bag or cling film. During this time, the minced meat will absorb the aromas of herbs and spices.

3. Install a special attachment on the meat grinder, rinse the intestine and pull it onto the attachment, tie the end and pierce it several times with a needle. Fill the intestine with the cooled minced meat, being careful not to pack it tightly so that the sausage does not tear during frying. As soon as air collects in the intestine, pierce it with a needle and release it. Tie the end of the intestine. If you wish, you can divide the circle of workpiece into equal parts, forming portioned sausages.

Sausage with heart is a very tasty meat dish that you will probably succeed even the first time if you carefully follow the steps of the recipe. I advise you to add spicy flavors to the dish: garlic, ground hot pepper, as well as bright spices - dried thyme.

Salted intestines can be purchased at the market or at a butcher shop if you order them in advance. You can also buy them in the online store. Add lard to the sausage based on the fat content of the underbelly (breast): if it is fatty, then add less lard, and vice versa. Be sure to cut off the skin from the undercut.

Many chefs advise adding onions to sausage with beef heart, but do this only if you do not plan to freeze the semi-finished sausage product, since onions give an unpleasant aroma to the meat product when frozen.

So, let's prepare all the necessary ingredients and start cooking.

We will definitely cut off the fat from half the heart - its taste is bitter. Wash, cut off the veins and films from the heart, cut into portions. We will do the same with meat and lard.

Peel the garlic cloves and pass them through a meat grinder, turning everything into minced meat. Season with salt, pepper and ground red pepper and dried thyme. Mix the minced meat thoroughly and leave it in the refrigerator for 2-3 hours to flavor.

Using a special nozzle, fill the washed intestines, tying one end. When the minced meat enters the intestine, we pierce it with a needle, releasing the air. Remember that the intestines should not be filled tightly, otherwise the sausage will burst. Let it be better half empty, but whole! When the minced meat is finished, distribute it throughout the intestine and tie the other end, punching and releasing the air. In this form, sausage with heart can be frozen in the freezer.

But we'll fry it right away. To do this, heat a frying pan with a small amount of vegetable oil, reduce the heat to low and place the sausage in the frying pan. Cover with a lid and fry on one side for about 10 minutes.

After that, turn it over to the other side and fry for the same amount of time.

Place the hot sausage on a dish and serve it with preserved food and hot pickled peppers.

Don't forget the mustard!

Have a nice day!

Today I will tell you how to make a “sausage” from plastic, or the so-called cane technique.
I'll show you how to make sausage with a heart-shaped pattern :)
So, we need plastic of any two colors and black. I took blue fimo with sparkles and blue cernit.

It is desirable that the plastic in the sausage be of the same softness. This will help avoid deformation of the pattern in the sausage and the formation of too large “tails”.
We knead the plastic from which our heart will be and make a cylinder out of it with a diameter of 2.5-3 centimeters.

We cut our cylinder in half lengthwise.

We take one half of the cylinder and turn it into another, only flattened cylinder so that the cross-section is like an ellipse. The length of the resulting “cylinder” should remain the same.

Cut it in half lengthwise along the wide side.

We add up the resulting parts as in the photographs:

Give the resulting figure the shape of a heart in cross section.

Roll out the black plastic thinly.

Carefully wrap the resulting black sheet around our heart. To make the hollow between the halves of the heart look beautiful, black plastic can be carefully “tucked” into it with something like the blunt side of a knife.

Now we take the plastic that will make up the background, and by rolling thin sausages and plates out of it, we begin to fill the space that will be our background.
The more carefully this is done and the fewer empty spaces left, the better and more accurate our sausage will turn out :)

Now we need to give our sausage the desired size. To do this, we press its upper end with the glass with one hand, and with the other we gently squeeze the sausage, starting from the middle and gradually moving up and down. Attention: the sausage must not be rolled, otherwise the pattern inside it may become deformed. You can only squeeze it and carefully pull it out.

When the sausage has reached the desired size, you can roll it a little, but with a low range of motion - only to correct its shape.

We cut off the “tail” and this is what we get:

You can cut thick slices from the resulting sausage, pierce holes in them and use them as ready-made beads. Or you can cut it thinly and stick it around a round bead. It can be molded from unnecessary remnants of various plastics, or you can, in order to save material and reduce the weight of the finished product, stick it to a ball of foil. Only the ball needs to be rolled very tightly to avoid the fragility of the bead.
The plates must be fitted tightly to each other so that the pattern is not distorted.
When the plates are stuck on the bead, you need to gently roll it in your palms, changing the rolling direction after 2-3 “turns” to smooth out the seams. If you roll the bead too hard, the pattern on it may curl into a spiral.

That's all, in general:)
I hope I explained everything clearly :)

A woman is a traditional homemaker, housewife, wife and mother. The culinary origins are genetically embedded in her. However, it is common knowledge that men are also excellent cooks, capable of reaching the top in the art of cooking. In the daily bustle and chronic time pressure, home cooking often becomes a luxury that businessmen and businesswomen cannot afford. And a romantic breakfast in bed completely disappears into the illusory world of melodramas and commercials. But I still want romance! The same business women, having watched enough of the same melodramas and commercials, want (and often openly demand) attention, morning coffee not from the nearest machine and hearts-hearts-hearts!

Of course, it is difficult for a modern man - a resident of a metropolis (and a small town too) - to imagine himself baking cakes with roses or preparing a multi-ingredient salad in the shape of a heart. Frozen semi-finished products and prepared food departments in supermarkets are our everything! But…

Several times a year a man Maybe please your beloved with a romantic breakfast prepared by yourself. Valentine's Day February 14, March 8, birthday, meeting day, first date day, first kiss day, engagement day, wedding day - your soulmate will unobtrusively remind you of all the necessary dates. We offer several absolutely simple and accessible ways to confess your love without words. She will appreciate it.

Attention! All the dishes presented in the article were prepared by a man, a city resident, who knows how to heat up the lunch his wife prepared and cook store-bought dumplings. In the end, “heartfelt” cooking turned out not as beautiful as in the photos on restaurant menus, but honest, homely and dear. Perhaps your culinary masterpieces will be more impressive. Forward!

What you will need:

• heart shape for salads and side dishes (such an iron mold);
• a heart cookie cutter (the same, but smaller, also called a “dough cutter”);
• pan;
• a piece of cardboard;
• wooden stick (for sushi, for example);
• 2 small elastic bands or threads;
• a lot of love and a little patience!

1. Fried egg-heart

Carefully place the metal heart shape for salads and side dishes on a preheated frying pan, drop a little oil and crack a raw chicken egg into the shape. Do not move the form after this. Add salt.

Attention! If the pan is Teflon coated, take extra care not to scratch the surface. Otherwise, no hearts will save you from the wrath of the owner of the frying pan.

Carefully transfer the finished egg to a plate and separate it from the mold with a sharp knife. You can serve with herbs and cherry tomatoes. A contrasting combination of colors will smooth out small flaws in the appearance of the dish.

If you still want to hide not the most beautiful places, try to disguise them with ketchup, but be careful: an awkward movement and you can ruin everything.

2. Fried egg in bread

The same salad and side dish mold can be used as a die cutter. It is better to take bread cut in production. Excellent bread for toasting.

Place a bread “frame” on a preheated frying pan, greased with oil, and quickly pour the egg into it. Don't forget to add salt. It is necessary to monitor the fire: the bread should not turn into a firebrand from below. Otherwise, after demonstrating the finished dish, you will have to eat it at lightning speed in front of the amazed beauty.

If the appearance of the finished hot sandwich seems too calm and inexpressive to you, you can try to liven it up with herbs, ketchup, green peas, olives - the artist lives in each of us!

3. Egg in sausage

Remove the long sausage from the cellophane casing (if there is one) and cut lengthwise, leaving 1.5 - 2 cm at one end.

Bend the sausage into a heart shape. At the junction of the two parts of the sausage, you can trim the edges a little.

If the heart does not want to hold its shape, secure the junction with a toothpick. Place the heart on a preheated and greased frying pan and quickly pour the egg into the heart.

If a little egg has leaked outside the heart, carefully cut off the excess with a knife (this should no longer be done in a frying pan!). Don't forget to remove the toothpick before serving. Any side dish.

4. Tomatoes-cucumbers

The shape of some vegetables, fruits and berries is such that making hearts out of them is a matter of minutes. For example, cherry cream tomatoes. They are not round, but slightly elongated, oblong.

The tomato needs to be washed and cut diagonally. One half of the tomato will be smooth, without flaws, the second will have a “butt”. A cute heart is assembled from two smooth parts of a tomato.

Similarly, you can make a heart from a cucumber: cut 2 slices diagonally and fold the heart.

The whole process will take 2 minutes.

Excellent hearts can be made from strawberries of the appropriate shape.

5. Bread with jam and canapés

What to do with the bread heart left over from making a hot egg sandwich? It's all in! A little butter, strawberry or raspberry jam - here you have a sweet sandwich. If you have any decorative sprinkles for baking in the house (bows, flowers, butterflies, balls), feel free to sprinkle them.

You can experiment with colored jam. The photo shows green apple jam in a tube (for children). It’s called “Risovashka” - very convenient for inscriptions and all that.

You can use a cookie cutter to make hearts out of bread for croutons.

Fry the bread in a frying pan with a little oil. Chop some more hearts out of cheese and sausage – and you’re ready for canapés.

6. Boiled egg heart

This is the most difficult manipulation and will require a little more time. You need an oblong piece of cardboard, folded in half lengthwise. The height of each side of the structure is approximately equal to the height of the egg. Juice packaging cardboard works well. You will also need a wooden stick (for example, for sushi), 2 rubber bands or threads to secure the entire structure.

Place a raw chicken egg in boiling salted water and cook for 5 minutes. Remove with a spoon and place under running cold water for a few seconds. Do not let the egg cool for too long, otherwise it will become less elastic. Gently break the shell with a spoon and peel the egg. It's hot, but you have to try to do it quickly.

Place the hot, peeled egg in a cardboard folded in a V shape (it is better to line it with cellophane for sterility), place a stick on top along the egg and press it slightly into the egg. Secure the entire structure on both sides with rubber bands or threads.

Place in the refrigerator for 20-30 minutes.

Remove the egg and carefully cut into slices.

It’s better to make 2-3 eggs so that you can choose the most beautiful heart for your beloved.

Administrator

Cooking is an inherently creative process.

The secret of a chef's success is often in an unusual combination of products and in the spectacular presentation of a dish. In addition, recipes for traditional Königsberg dishes are of considerable interest. Marzipans, bed bugs... There is room for your imagination to run wild!