What to cook with sausages and corn. Delicious dishes with sausages

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Compound:
eggplant – 750 gr.
salt – 1 tbsp. l.
garlic – 2-3 cloves
oregano – 1 tsp.
olive oil – 3 tbsp. l.
white wine vinegar – 0.5 cups
dry white wine – 0.5 cups
cayenne pepper - to taste

Preparation:
Wash the eggplants, remove the stem and cut into pieces 0.5 centimeters thick. Add salt. Leave for 30 minutes.
Peel the garlic and chop finely. Add oregano. Mix.
Wash the eggplants with cold water...

Compound:
bell pepper – 5 kg.
white cabbage – 1.5 fork
carrots – 5 pcs.
garlic – 3-4 heads
for brine:
water – 2.5 l.
sugar – 1-1.5 tbsp. l.
salt – 0.5 cups
vinegar 6% – 0.5 bottles
vegetable oil – 1 cup
bay leaf

Preparation:
Wash the bell peppers and remove the backing with seeds. Finely chop the cabbage. Wash the carrots, peel and grate. Chop the garlic. Combine cabbage,...

Catfish goulash "Kalmyk style"

Compound:
som – 1.5 kg.
tomato paste – 30 gr.
flour – 30 gr.
sour cream – 50 gr.
onion – 100 gr.
vegetable oil – 50 ml.
salt – 20 gr.
fish broth – 0.5-1 cup
bay leaf – 1-2 pcs.

Preparation:
Clean the catfish, wash it, remove the bones and cut into small pieces. Add salt. Spice up. Fry until golden brown in a frying pan with hot vegetable oil.
Prepare the sauce. Chop onions...

"Shima"

Compound:
for test:
flour – 1 kg.
egg – 2 pcs.
salt – 1 tsp.
for the gravy:
lamb – 300 gr.
fat – 150 gr.
onions – 3-4 pcs.
garlic – 1 head
tomato – 2-3 pcs.
vinegar - 2 tbsp. l.
salt - to taste
spices - to taste
for seasoning:
egg – 2-3 pcs.
butter – 50 gr.

Preparation:
Prepare the dough. Combine salt, eggs and flour. Mix.
Roll the dough into a ball. Cover with a kitchen towel. ABOUT...

Compound:
for noodles:
flour - 3 cups
water – 1 glass
salt – 1 tsp.
for the sauce:
beef – 350 gr.
butter – 3 tbsp. l.
onions – 2 pcs.
carrots – 4 pcs.
radish – 0.5 pcs.
bell pepper – 4 pcs.
tomato paste – 4 tbsp. l.
potatoes – 4 pcs.
garlic – 8 cloves
meat broth - 5 cups
salt - to taste
black pepper - to taste
parsley - to taste

Preparation:
Prepare...

Compound:
beef tenderloin – 400 gr.
starch - 1 tbsp. l.
wheat flour – 0.5 cups
egg white – 2 pcs.
vinegar – 2 tsp.
vegetable oil – 100 ml.
for the sauce:
starch – 1 tsp.
sugar – 2.5 tbsp. l.
garlic – 1 head

Preparation:
Wash the tenderloin, boil and cut into strips.
Prepare the batter. Combine proteins, flour, starch and a little boiled water. To stir thoroughly.
Fry the meat until golden brown...

Compound:
goose meat – 1 kg.
sauerkraut – 2 heads
onion – 100 gr.
tomato paste – 2 tbsp. l.
fat – 150 gr.
water – 2 glasses
rice – 50 gr.
small tomato – 5 pcs.
sugar – 1 tsp.
ground red pepper - to taste
salt - to taste

Preparation:
Prepare minced meat. Chop the onion and sauté. Wash the goose meat and let the water drain. Grind the meat and onions through a meat grinder. Rinse the rice. Pour 100 ml. ...

Compound:
cabbage – 1-1.2 kg.
potatoes – 800 gr.
onions – 2 pcs.
vegetable oil – 4 tbsp. l.
milk – 0.25 cups
sour cream – 1 glass
flour - 1 tbsp. l.
black pepper - to taste
salt - to taste

Preparation:
Cut the cabbage in half, remove the stem and place in a pan of boiling salted water. To cover with a lid. Cook for 10-15 minutes. Catch the head of cabbage from the water. Cool slightly and divide into leaves.
Ready...

We are sure that what to cook from sausages and corn is exactly the culinary masterpiece that has been haunting you. However, what to cook from sausages and corn is one of the most unique recipes in our catalog - watch and remember, to learn how to cook well you need to study and study again!

WITH The oldest evidence indicating that corn was cultivated in Mexico dates back to 3400–2300 BC. BC e., but the wild ancestors of this culture are more than 80 thousand years old. Modern breeders still cannot achieve successes similar to those achieved by the Incas in breeding early-ripening and cold-resistant forms of corn.

The Indians used not only corn grains for food, but also other parts of the plant: pollen (they made soup from it) and panicles.
The ancient Peruvians, unlike the Mexicans, did not make flour from it and did not bake tortillas, but boiled and fried whole grains.
Since time immemorial, the inhabitants of the main island of the Caribbean have also been preparing dishes from corn.

The largest producer of corn today is the United States, and throughout the world it is perceived as a national American product. It is impossible to imagine American movie theaters without popcorn, and corn whiskey, bourbon, has become popular everywhere.

Canned and frozen corn is used to prepare a wide variety of dishes. Just remember the salads. Without corn, many of them would not be as tasty and healthy. And how good it is as a side dish for meat and poultry!
So it turns out that almost no holiday dish can be prepared without corn.

But corn is not only tasty, but also an extremely healthy product. It contains a large amount of carbohydrates, proteins, fats, vitamins A and C, as well as mineral salts of potassium, phosphorus, calcium and so on.

Salad with corn, chicken and sweet peppers

2 small chicken breasts
1 sweet red pepper
30-40 g green onions
1-2 tbsp. tablespoons chopped dill or parsley
mayonnaise, ground black pepper, salt to taste

Instructions: Wash the chicken breasts, cover with cold water, add salt and boil until tender. Then cool, remove the fillet and cut it into small cubes. Place the corn in a colander and dry. Peel the sweet pepper from the core and seeds, rinse and chop into thin strips. Wash the green onions, dry and chop. Combine all prepared products, add black pepper and herbs. Season with mayonnaise, salt, mix well and place in a salad bowl.

Salad with corn, rice and eggs

1 can canned corn
1 cup long grain rice
1 package (200 g) crab sticks
4 eggs
mayonnaise, ground black pepper
salt to taste

Instructions: Rinse the rice well in running water, then add cold salted water and cook until tender. Then place in a sieve or colander, pour over cold water and dry. Hard boil the eggs, cool, peel and cut into small cubes. Cut the crab sticks into thin slices or strips, then mix with the eggs. Open the can of corn and carefully drain the liquid. Add dried corn to eggs and crab sticks. Add salt to taste, season everything with mayonnaise, mix well and put in a salad bowl.

Salad with corn, champignons and cucumbers

1 can (350 g) canned corn
0.5 package (225 g) frozen mushrooms
4-5 small fresh cucumbers or 2 long salad cucumbers
1-2 tbsp. tablespoons chopped parsley or dill
100-150 g mayonnaise
2 tbsp. tablespoons sour cream, ground black pepper, salt to taste

Instructions: Place the champignons in a boiling salted pan, cook until tender (10-12 minutes), drain in a colander and dry. Then cut them into thin strips. Wash the cucumbers, dry (you can cut off the skin if desired) and cut into small cubes or grate on a coarse grater. Place the corn in a colander and dry. Mix corn with mushrooms, cucumbers, herbs, add salt and pepper to taste. Season with mayonnaise and sour cream, mix and place in a salad bowl.

Meat soup with corn, peas and beans

600 g beef bones
500 g beef (pulp)
0.25 packages frozen green peas
0.25 packages frozen corn
0.25 packages frozen green beans
1 onion
1 carrot
1 parsley root
salt to taste

Instructions: Wash the beef bones, dry and chop. Pour cold water over them and put on fire. When the water boils, reduce the heat and carefully remove the resulting foam. Salt the broth and cook for 2.5-3 hours. 1 hour after the start of cooking, add washed meat, peeled and sliced parsley root to the soup. The resulting foam must be removed periodically. Carefully eat the finished broth, place the meat in a separate bowl, remove the bones. Put the broth back on the fire, add peeled and sliced carrots and onions. Cook for 10-12 minutes, then add corn, peas and beans. Continue steaming for another 3-5 minutes, then remove from heat. Place a piece of meat into plates and pour hot soup over it.

Corn flake soup

1 liter of water
1 glass of milk
2 tbsp. spoons of cream
2 egg yolks
30 g butter 1 cup unsweetened corn flakes
salt to taste

Instructions: Pour the corn into boiling salted water, boil (5-7 minutes), then pour in the milk and cook for about 30 minutes. Then remove the corn with a slotted spoon, rub through a sieve and put back into the soup. Bring to a boil, then reduce heat and season the soup with egg yolks, cream, butter and salt. Pour the finished soup into bowls and put corn flakes in them.

Fresh corn soup

1.5 packages (675 g) frozen corn
2 glasses of water
2 glasses of milk
1 cup cream
1 onion
1 tbsp. spoon of wheat flour
30 g butter
50 g green onions
grated nutmeg
ground black pepper, salt to taste

Instructions: Pour the corn into boiling salted water, boil (5-7 minutes), then drain in a colander, dry and mince. Peel the onion, wash, finely chop and brown in heated butter along with flour. Place fried onions and corn in a saucepan, season with salt, pepper, nutmeg (optional), pour in milk and cream and bring to a boil. When serving, sprinkle the soup with washed and finely chopped green onions.

Rice with corn, green peas and sausages

1 cup boiled fluffy rice
1 can canned or 0.5 package (225 g) frozen corn
0.5 package (225 g) frozen green peas
300 g sausages or sausages
3 tomatoes
100 g cheese
vegetable oil
ketchup or tomato paste
ground black pepper
salt to taste

Instructions: Heat oil in a frying pan, add green peas, corn, rice and heat everything over low heat without frying. Cut sausages or sausages into thin slices. Wash the tomatoes, dry and cut into slices. Grate the cheese on a fine grater. Add bratwurst or sausage and tomatoes to rice, corn and peas. Pour in ketchup or tomato paste (it must first be diluted in 2-3 tablespoons of water) and, stirring, heat over low heat for 10-12 minutes. 2-3 minutes before readiness, add cheese, stir and cover with a lid.

Corn fritters with apples and pumpkin

0.5 cups corn flour
0.5 cups wheat flour
50-60 g butter
1.25 teaspoons baking powder or 0.25 teaspoons baking soda
0.5 tsp salt
2 tbsp. spoons of sugar
2 apples
200 g peeled pumpkin pulp
0.5 cups milk vegetable oil for frying

Instructions: Wash the apples, dry them, remove the skin, core and seeds, then grate them together with the pumpkin on a coarse grater. Pour corn and wheat flour, baking powder or salt, salt, sugar, apples and pumpkin into a deep bowl and mix everything well. Beat milk together with melted butter and cooled to room temperature until a stable foam forms. Pour the milk and butter into the flour mixture and mix everything thoroughly to form a lump-free batter. Pour vegetable oil into a deep frying pan (its layer should be at least 1.5 cm). Place the skillet over medium heat and heat the oil until hot but not smoking. Fry the pancakes in it, scooping the dough with a tablespoon and carefully dropping it into the oil. Each side needs to be fried for at least 3-4 minutes, until golden brown. Serve hot.

Corn baked with cheese

1 package (450 g) frozen corn
3-4 carrots
300 g cheese
1 tbsp. spoon of vegetable oil
3-4 tbsp. spoons of mayonnaise
ground black pepper
salt to taste

Instructions: Pour the corn into a colander, pour boiling water over it and dry. Wash the carrots, cook until tender, then peel and grate on a coarse grater. Mix chopped carrots with corn, place in a fireproof bowl, greased with oil, smooth, add salt and pepper to taste. Grate the cheese on a coarse grater and sprinkle it over the corn and carrots. Place mayonnaise on top and smooth it out. Place the dish in an oven preheated to 160-180°C and bake for 15-20 minutes.

Corn with eggplants in a pot

1 package (450 g) frozen corn
3-4 carrots
1 large eggplant
300 g cheese
4 tbsp. spoons of vegetable oil
1-2 cloves of garlic
3-4 tbsp. spoons of mayonnaise
ground black pepper
salt to taste

Instructions: Wash the eggplants, dry them, remove the stems. Then cut the eggplants lengthwise into thin (no more than 5 mm) strips and fry them in hot oil (1.5-2 tablespoons) until golden brown. Place the corn in a colander, pour boiling water over it and dry. Peel the carrots, wash and grate on a coarse grater. Then fry until golden brown in a frying pan with heated oil (0.5-1 tablespoon). Mix carrots and eggplant with corn, transfer to a ceramic refractory pot, greased with the remaining oil, add mashed garlic, salt and pepper to taste, mix everything well and smooth.
Grate the cheese on a coarse grater and sprinkle it over the corn and carrots. Place mayonnaise on top and smooth it out. Place the dishes in an oven preheated to 160-180 degrees and bake for 15-20 minutes.

If you're thinking about what to cook for lunch, pay attention to the sausage and corn salad. It's easy to prepare. At the same time, it will delight you with its taste, because we will pre-boil the sausages and prepare the mayonnaise ourselves!

If desired, the main ingredients can also be seasoned with store-bought mayonnaise. But homemade is both healthier and tastier. And if you have an immersion blender, you can prepare it in a matter of minutes.

Ingredients

4 sausages
4 eggs
140 g canned corn
0.5 bunch of parsley
1 bay leaf
0.5 tsp all-purpose seasoning
For mayonnaise:
1 egg category C2 (small)
6 tbsp. refined sunflower oil
0.75 tsp apple cider vinegar
pinch of sugar
0.5 pinches of salt

1. Remove the sausages from the casing, poke them with a fork or knife in two or three places so that they do not lose their shape during cooking. Place them in a small ladle/saucepan, cover with water, add a bay leaf and place over medium heat. Cook after boiling for 5 minutes.

2. Separately, set the eggs to boil. After boiling, wait 7-10 minutes, remove from heat and fill with cold water.

3. Peel the eggs and cut into cubes.

4. Wash the parsley, dry and chop.

5. Place the corn in a colander and allow excess moisture to drain. Add to eggs with herbs.

6. Cut the boiled sausages into quarters of rings.

7. Add spices. Mix all ingredients.