How to Make Freecandels

The Germans are very proud of their sausages. This street food has already become national and is sold everywhere, without losing popularity. The products are really tasty, somewhat different from the cutlets, bloody and spitches that are familiar to us.

Famous culinary blogger Vlad Piskunov described in detail the composition and method of cooking these sausages in his blog. He called them meatcandels.



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How to cook sausage at home Ingredients

• 500g mince
• 2 bulbs
• 2 cloves of garlic
• 2 tbsp oat bran
• 1 tsp salt
• 0.5 tsp nutmeg
• 0.5 tsp coriander
• 0.5 tsp cardamom
• 0.5 tsp black pepper
• 30g butter
• 2 tbsp vegetable oil
• 50ml apple cider vinegar
• parsley

Preparation

1. It is better that the mince is from different types of meat. Then the taste will be more interesting and rich. Even if you buy ready-made mince, not meat, put it through the grinder again.
   
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2. Very finely cut the onion or pass it through the meat grinder along with the mince. Cut the parsley finely, squeeze the garlic through the garlic cod.
   
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3. All the spices along with salt pour into the mortar and thoroughly rub them. Then mix the mince, onion, garlic, parsley, spice bouquet and bran.
   
   
   
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4. Put the mince in the fridge for an hour. Then form thin long sausages with a special meat grinder nozzle, a cooking bag or a confectionery syringe. Place the raw sausages in the freezer for 20 minutes.
   
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5. Melt in the pan butter, add vegetable. Roast in this sausage mixture literally for a minute on each side. After that, add vinegar to the contents of the pan. He will give sourness to the dish, strengthen its taste. Put the sausages back in the pan and roast until ready.
   
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Making homemade sausages can also be carried out on pomegranate juice or a sparkling drink from grapes, analogues of apple cider vinegar with sourness.

These are sausageThey do not need to be covered with film, use the intestine, in composition they are somewhat similar to cutlets, but in shape they must necessarily be like a thin sausage.