Description
If you ever try these sausages, you will surely be delighted. Only in the stuffing definitely added bulgur Mistral, and inside – filling.
Ingredients
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Bulgur
100 g
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Pork
250 g
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Chicken fillet
250 g
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Paprika sweet
0.5 tsp
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Coriander
0.5 tsp
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Black pepper
1 tsp
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Salt
-
Onion
2 pc
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Walnuts
50 g
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Dill
1 bunch
Cooking
Prepare all the necessary ingredients for minced meat -pork and chicken, and seasonings. For the filling - onions, walnuts and herbs. Two kinds of meat make the dish tastier and also help to form a shell of uniform consistency.
100 gr. bulgur fill it with 1.5 cups of water and boil it. Leave to cool. While the bulgur is cooked, make the stuffing. Onions chop and fry in lard.
The nuts will chop.
Combine onion, greens, nuts, salt and again grind in a blender.
Stuffing the scroll in a meat grinder with a large grille. Add the cooked bulgur, salt and spices. Then skip the resulting meat through a fine grate grinder. If the stuffing is too thick in consistency add a little water.
Many of today's grinders have the nozzle kibbeh. The stuffing out of it in the form of a tube with thin walls.
Install the meat grinder attachment kibbeh and passed through her previously prepared stuffing. Will start to make our blanks. If the nozzle no, form sausages manually. To do this, of meat need to form a ball, make a hole and put in the middle of the stuffing.
Roll meat rolls in breadcrumbs, fry on electrobabe, pre-greased plate with lard. You can deep-fry or on the grill. Bon appetit!
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