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with corn
for 10 pieces
Raw smoked sausage or salami – 10 slices
To fill in:
Eggs – 2 pcs.
Canned corn – 1/2 can
Cheese – 100 g
Greens – to be allowed
Mayonnaise – 2-3 tablespoons
1. Boil eggs, peel and grate on a coarse grater or mash with a fork.
2. Grate the cheese as well.
3. Finely chop the greens.
4. Combine eggs, cheese, greens, add mayonnaise, corn and mix.
5. Cut the sausage into thin slices. If possible, ask for cutting in the store. This will make it thinner.
6. Put the filling on each piece of sausage and roll up. As the rolls unroll, secure with toothpicks.
More options:
- Finely chop the carrots in Korean style and wrap in a piece of smoked sausage.
- You can wrap a filling of cheese, garlic and mayonnaise in a thin slice of milk sausage.
Doctorate sandwiches
for 8-10 pieces
Baguette – 8-10 pieces
Doctor’s sausage – 100-150 g
Carrot – in Korean – 100 g
Garlic – 1 clove
Mayonnaise or sugar – 2 tablespoons
Hard cheese – 100 g
Black ground pepper – to taste
1. Cut the sausage into small cubes. Chop carrots in Korean.
2. Fine cheese with garlic.
3. Combine sausage, cheese and carrots, add mayonnaise or sugar (you can mix 1:1).
4. Put the sausage mass on the prepared slices of white bread. The smaller the pieces of baguette, the better the appetizer.
5. Put the whites on a baking sheet, bake for 10 minutes in an oven at 180 degrees. 6. Pepper the finished sandwiches a little.
Cutlets with milk sausage
milk sausage – 250 g
Hard cheese – 100 g
Sour cream – 2 tablespoons
Egg – 1 pc.
More – 2 tablespoons
For breading:
Breadcrumbs – 2 tablespoons
More – 2 tablespoons
Egg – 1 pc.
Vegetable oil – 3-4 tablespoons
1. Grate the cheese. Cut the sausage into small cubes.
2. Mix cheese, sausage, flour and egg.
3. Prepare the products for breading: break the egg separately in a bowl and stir it, put the flour in another bowl and crackers in the third.
4. With wet hands form small patties, roll them in flour, then dip in egg and bread. Put in a frying pan with hot oil and fry on low heat until golden brown on both sides.
