Description of the preparation:
If you want to recall the taste of that Soviet liverwurst, cook a tutyrma. These Tatar sausages, despite the apparent complexity, are made quickly and quite a lot is obtained. They can be frozen and then cooked after thawing. They can not only be fried in a pan, but also baked in an oven at a temperature of 180 degrees, until cooked. But in any case, they must first be boiled.
Prepare all the necessary ingredients for the preparation of Tatar sausages tutyrma.
Rinse thoroughly. Boil water and salt. Boil the rice until cooked, rinse and dry.
Wash your heart, lung, and liver. Dry and cut into small pieces.
Peel, rinse and chop the onion into small pieces.
Pass everything through a meat grinder with a fine grill.
Add starch, salt, pepper and egg to the skipped mass. Mix everything thoroughly.
Pour in milk and mix again until smooth.
Pour boiled rice.
Stir the mass. It turns out pretty liquid, that's fine.
Prepare the mutton worms, I have a caliber of 36-38 cm, according to the instructions. Mine just need to be washed in warm water from the outside and from the inside. Tie one end of the string and fill, not tight. Tie the second edge. I filled it with a meat grinder with a special nozzle. This can also be done using a funnel.
According to the rules, the tutyrma is lowered into boiling, salted water in limbo. But this is quite problematic, therefore, we will do it differently. Pour water into a saucepan, salt and bring to a boil. Then we reduce the fire to a minimum, lower our batyrm and with the help of a spoon we support it in weight. It should not touch the bottom and sides of the pan. Cook the sausage in such a way for 10-15 minutes. She is ready when she will independently float on the surface.
Remove and dry the sausage.
Pour oil into a pan and heat. Fry the tutyrma in a pan on both sides over low heat, under the lid, until cooked. It will take about 15 minutes.
Our Tatar sausage tutyrma is ready. Serve immediately or cold.
Categories: Diet recipes