Bulgarian sausages in bacon

Category: Meat dishes
Kitchen: bulgarian
Bulgarian sausages in bacon

Ingredients

Boneless pork 600 gr.
Boneless beef 400 gr.
Onion 200 gr.
Soda 1 tsp
Mineral water 100 g
Salt 1 tbsp. l (to taste)
Spices (paprika, coriander, ground black pepper) 1 tbsp. l.
Smoked bacon thinly sliced 350 g

Cooking method

  • Wash and dry the meat. Grind together with onions in a meat grinder.
  • Bulgarian sausages in bacon
  • Add salt, soda, spices to the minced meat (I had a good quality barbecue spice mixture), mineral water, knead well and beat off. Knead the minced meat for 15-20 minutes. After that, grease the surface of the minced meat with vegetable oil and put it in the refrigerator for a day. (minimum 4 hours).
  • Bulgarian sausages in bacon
  • After the time has elapsed, get the minced meat, it will have a viscous consistency and keep its shape well, make the sausages 11 cm long. Wrap the sausages with strips of bacon.
  • For minced meat from 1 kg of meat, according to my observations, 350 g of bacon is used.
  • Bulgarian sausages in bacon
  • Place the prepared sausages in a mold and bake in the oven.
  • In the open spaces of the Internet found this advice: in order for the sausages in the oven to turn out as cooked on a wire rack, you need to cover the baking dish with foil and warm it up well in the oven.
  • Bulgarian sausages in bacon
  • Then add the sausages and bake.
  • Can be grilled.
  • The sausages are very tasty with a haze aroma. Very tasty to wrap in pita bread or pita bread.
  • Bon Appetit.

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Bulgarian sausages in bacon

lungwort
Oh, how great! I thought that the sausages would have to be placed in a shell, but here it is so simple. I really liked the recipe. Will be good in the summer on the grill. Thank you.
RusAnna
Lungsten, they are good without a barbecue. His brother cooked on the grill and liked it very much. Unusual.
Ikra
RusAnna, a very interesting recipe! Thank you. I ate something like that at the Bulgarians, it was delicious. Now there is an opportunity to try to do it yourself. Bookmarked it!
RusAnna
If you cook, please write whether they are similar to the original or not.
Ikra
By all means! Most interesting
Merri
Anna, thanks, a very interesting recipe!
RusAnna
Thanks good luck
Asya Klyachina
I liked it - Tasty and fast, though I was too lazy to turn the minced meat myself, I bought it ready-made from beef and added spices for the barbecue. Usually, beef turns out a little dry, but here it is juicy because of the bacon. By the way, I had some kind of uncooked smoked bacon. And according to your recipe, everything went into business.
RusAnna
Asya Klyachkina, glad you liked it. Fresh meat makes it even tastier.
Elena8
Anya, thanks for the recipe. So I sit and think to cook such a new and interesting one for the New Year, and here is the recipe. Thanks again, took it to your bookmarks.
RusAnna
Enjoy cooking.
ledi
I've been looking at this recipe for a long time. The only thing I doubt about is how about the chopped onion, I know when the onion and minced meat stand (sometimes there is not enough dough for dumplings or something else and leave it "for tomorrow") it has an unpleasant smell of minced meat, musty or sour-onion .. I don't know how to explain I think everyone knows this smell. will he then spoil the rolls?
RusAnna
Vera, understood what you mean. But in this recipe, onions do not spoil anything, probably because of the soda. Cook boldly.
Frunchik
RusAnna, thank you for the recipe! Such delicious sausages turned out !!! Juicy!
My child, who does not eat meat in any form, ate a whole sausage
I will cook them again and again.
RusAnna
Frunchik, thank you. By myself I know how hard it is to accumulate a lead.
ledi
and I forgot to report. everything turned out delicious, everyone really liked the sausages. Only with the bacon did I suffer, I could not cut it thinly.I bought fresh raw at the market, mixed it up and it is difficult to cut it thin. Thanks for the recipe!
IvaNova
virgins, tell me - should the mineral water be with gas, without it, or does it matter?

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