Homemade pizza is always delicious and simple! This dish can be prepared for any occasion, such as a meeting with friends or Sunday lunch with relatives. In addition, pizza can be prepared with a variety of toppings, ranging from the classic recipe to delicacies, gourmet products and expensive cheeses.
In this article we will look at how to make incredibly tasty and amazing pizza with hunting sausages, cucumbers, mushrooms and soft cheese. We will also find out the nuances of kneading the dough, preparing the filling and much more. Sit back, grab some hot tea or coffee and learn new recipes with us!
Homemade baked goods with sausages and vegetables
Pizza recipe:
- hunting sausages;
- tomatoes – 2–3 pcs.;
- bell pepper – 2 pcs.;
- salt;
- pepper;
- hard cheese – 200 grams;
- a bunch of green onions;
- tomato paste – 150 grams;
- warm water – 1 glass;
- wheat flour - 2 cups;
- dry yeast – 10 grams;
- granulated sugar – 10 grams;
- sunflower oil – 50 grams.
If you wish, you can use not tomato paste, but sour cream, garlic sauce or any other additive.
A set of products for a holiday salad with hunting sausages:
- smoked hunting sausages – 3 pcs.
- boiled potatoes – 3 – 4 pcs.
- red onions – 2 pcs.
- gherkins - a large handful
- dill
- table vinegar – 5 tbsp. spoons
- balsamic vinegar – 1 tbsp. spoon
- olive oil – 4 tbsp. spoons
- ready mustard – 1 teaspoon
- black pepper
Step-by-step preparation
So, at the very beginning of the cooking process, you need to perform the following steps:
- Pour granulated sugar, salt and dry yeast into a small bowl.
- Pour the resulting mixture with water and stir. After this, we give time for the yeast to rise.
- Then sift the flour, pour the yeast mixture into it and add sunflower oil.
- Knead the dough into a viscous and elastic dough, cover it with a towel and put it in a warm place for half an hour.
- We wash the tomatoes under running water, remove the roots and cut into thin slices.
- We clean the bell pepper from the stalk, core and seeds, and then finely chop it.
- Cut the sausages into small slices.
- Chop a bunch of green onions into thin rings.
- We transfer our dough to the table, sprinkle with flour and roll out into a thin layer about 5 mm thick.
- Grease the mold with sunflower oil and distribute the finished dough over its entire area.
- Lubricate it with tomato paste or any other sauce.
- Place a layer of sausages, then tomato slices and pepper slices.
- Salt and pepper our pizza with hunting sausages, sprinkle with grated cheese and put in the oven.
- After about 25-35 minutes, check the baked goods for doneness and decorate with green onions.
This homemade pastry is ready to eat both hot and cold.
Pizza with hunting sausages and pickled cucumbers
Required Products:
- flour – 350 grams;
- yeast – 7 grams;
- sugar – 10 grams;
- chicken egg – 1 pc.;
- milk – 180 grams;
- hunting sausages – 200 grams;
- pickled cucumbers – 200 grams;
- processed cheese – 300 grams;
- dried basil;
- salt;
- paprika.
Pizza with hunting sausages and cucumbers is a rather spicy and interesting dish that will surprise any gourmet.
Properties of Hunter's sausages
Nutritional information | Vitamins | Minerals
How much does Hunter's sausages cost (average price per 1 kg)?
Moscow and Moscow region.
309 rub.
The recipe for miniature and extremely tasty hunting sausages first became known in Poland in 1928. Initially, the production of these sausages was established in many socialist countries, and only a few years later they were heard about in the West. Hunting sausages came to our country eight years after their invention - in 1936, when Anastas Mikoyan, the People's Commissar of the Food Industry, signed an order to begin production of a new meat product for that time - sausage.
Currently, hunting sausages are a very popular product along with other types of smoked sausages. Probably due to its compact size and extraordinary taste. They are not only eaten as an independent product, but also used to prepare a variety of dishes, such as salads, all kinds of snacks, solyankas, pickles, sandwiches and many other hearty dishes. The calorie content of hunting sausages is 463 kcal per hundred grams of smoked product.
When choosing sausages, always pay attention to their surface. The presence of mucus, mold, stains and plaque is not allowed, as these are all signs of a product that is not worthy of attention. High-quality hunting sausages have a natural casing of uniform color. They are dry and dense to the touch.
In accordance with GOST, the composition of hunting sausages should not differ from the composition of classic smoked sausage, which includes meat ingredients such as pork, beef and lard. In addition, table salt, sugar, sodium nitrite, pepper and, without fail, garlic are used. If you suddenly find soy, dyes or carrageenan on the label, do not take such hunting sausages, as this product is definitely of low quality.
In addition, you should consider the cut sausages: the color of the lard is an indicator of freshness here. Grayish inclusions indicate that the product has expired. If the edges of hunting sausages are darker than the middle, then this product is not naturally smoked, but processed with liquid smoke.
Ideally, the aroma of hunting sausages should be spicy-smoked, with hints of garlic and spices. If the smell of the sausage is too intense, it may be that artificial flavors have been added to it. As for packaging, vacuum packaging is a good choice, because this way the sausages do not lose freshness longer. But those sold by weight can lose up to five percent of their original weight and become tougher and drier over time, so make sure the meat product you purchase is fresh. The shelf life for hunting sausages in vacuum packaging is up to 30 days, while for loose sausages it is half as long.
And don’t forget that you shouldn’t get too carried away with this aromatic smoked product, because due to the increased caloric content of hunting sausages and considerable fat content, there is a possibility of not only gaining extra pounds, but also exacerbation of chronic gastrointestinal diseases.
Cooking method
Our actions are:
- Add salt, sugar, sunflower oil to hot water, boil the resulting mixture, and then give it time to cool.
- Gradually add the yeast and mix thoroughly.
- Add one egg to the mixture.
- Add flour to the remaining ingredients, add milk and knead the yeast dough.
- The dough should be soft and tender, reminiscent of thick sour cream in consistency.
- Cover the bowl with the dough with cling film and set aside for several hours.
- Line a baking sheet with parchment paper and preheat the oven.
- Cut the sausages into thin slices.
- Shredding cucumbers.
- Roll out the dough and give it the required shape.
- Transfer it to a baking sheet and sprinkle with grated processed cheese.
- Add sausage, cucumbers and some spices on top of the cheese.
- Then sprinkle the remaining cheese and put the pizza in the oven for half an hour.
Cut the finished pastries and place them on plates. Bon appetit!
Pizza with hunting sausages: recipe with photos
Ingredients:
- water – 500 ml;
- yeast – 40 grams;
- whole grain flour – 450 grams;
- egg – 1 pc.;
- salt;
- hunting sausages – 250 grams;
- champignons – 200 grams;
- basil sprig;
- cherry tomatoes – 125 grams;
- Parmesan cheese – 250 grams;
- vegetable oil;
- pepper;
- ketchup.
Pizza with hunting sausages, the photo of which is above, turns out to be quite tender, tasty and aromatic.
How to cook pasta with hunting sausages:
1. 30 minutes before the start of cooking, let's take care of the eggplants. Cut them into small cubes, without peeling the skin, about 2x2 cm in size, put them in a bowl and cover with salt. After the specified time, we wash the eggplants - their specific bitterness will go away along with the salt. If you like the taste of eggplant, then you can skip this procedure.
Place the chopped pieces in a frying pan in well-heated vegetable oil. Fry, stirring, over medium heat for 7-8 minutes.
To prevent eggplants from absorbing a lot of oil when frying, you can scald them with boiling water before cooking.
2. When the eggplants are lightly fried, pour the mashed tomatoes into them. Reduce heat to low, cover with a lid and simmer for 10 minutes.
Instead of canned food, you can use fresh tomatoes (we will need about 4 medium ones). After peeling them and cutting them into small cubes, grind them to a puree using a blender.
3. After the specified time, add salt/pepper to our tomato-eggplant sauce, season with dry aromatic herbs, add chopped garlic cloves and simmer for another 5 minutes.
You can take any ready-made mixture of herbs for the recipe (Italian, Greek, Provençal - they are all great) or make it yourself from your favorite spices.
4. Cut the hunting sausages into medium circles and place them in the sauce. Since they are already ready, there is no need to simmer for a long time - just warm them well for 1-2 minutes.
Instead of sausages, you can take any meat products - ham, frankfurters or sausage (preferably smoked, Odessa or Krakow).
5. Coarsely chop the spinach and add it to the rest of the ingredients. Cook everything together for another 2-3 minutes. Instead of spinach, use chard or baby beet leaves.
6. While preparing the sauce, boil the pasta. To do this, bring water to a boil in a deep saucepan, add some salt and put the pasta in it. Cook for 5 to 10 minutes. For more precise cooking times, see the packaging.
7. Drain the finished pasta and place it in the hot sauce. Stir and heat everything together for 1-2 minutes.
8. Pasta with hunting sausages can be served sprinkled with finely grated Parmesan or chopped herbs.
Bon appetit!!!
Sincerely, Marina Mazhaeva.
Step-by-step preparation
What you need to do first:
- Mix yeast with water.
- Pour the flour into a deep bowl, add salt, beaten egg and yeast mixture.
- Mix everything thoroughly and put the finished dough in the refrigerator for 35–45 minutes.
- We wash the champignons under running water, cut them into thin slices and fry in a frying pan until half cooked.
- We divide cherry tomatoes into several parts.
- Grate Parmesan cheese on a coarse grater.
- Cut the hunting sausages into medium pieces.
- Roll out the dough on the table, sprinkle it with flour and form low sides.
- Grease a baking sheet with vegetable oil and transfer the dough onto it. After this, distribute ketchup over its entire surface.
- Then add the filling and sprinkle with seasonings and cheese.
- Place in the oven to bake for 25-35 minutes until done.
Before serving, decorate the pizza with a sprig of basil or other fresh herbs.
Pizza recipe with sausages and arugula
Required Products:
- ready-made yeast dough – 450 grams;
- hunting sausages – 250 grams;
- Dutch cheese – 200 grams;
- arugula – 20 grams;
- tomatoes – 3 pcs.;
- chicken breast – 150 grams;
- a mixture of Italian herbs;
- garlic sauce – 75 grams.
In this recipe we will use ready-made dough, which can be purchased on the shelves of any supermarket.
Hunting sausages
Hunting sausage recipes
A total of 16 recipes published
Sausages in dough in a frying pan
Busy housewives quite often use various sausages to prepare their dishes, but not always.
Ingredients
- Kefir – 125 ml
- Hunting sausages – 250 g
- Refined sunflower oil - 4 tbsp. l.
- Wheat flour - 1 tbsp.
- Soda - 0.25 tsp.
- Salt - 0.25 tsp.
Puff pastries - 5 forms with different fillings. Video
Puff pastry is always simple, convenient, quick and tasty! But you’re already tired of the usual puff pastries, so we offer you 5 new ones.
Ingredients
- Mustard beans (Dijon) - 7 tsp.
- Dark raisins – 50 g
- Mashed potatoes – 200 g
- Hunting sausages – 350 g
- Chicken thigh - 2 pcs.
- Chicken fillet – 200 g
- Mayonnaise - 2 tbsp. l.
- Pickled cucumbers - 3 pcs.
- Tomatoes - 2 pcs.
- Provencal herbs - 2 tbsp. l.
- Hard cheese – 70 g
- Hard cheese - 100 g
- Curd mass - 200 g
- Puff pastry without yeast - 80 g
- Puff pastry without yeast - 100 g
- Puff pastry without yeast - 100 g
- Puff pastry without yeast - 80 g
- Puff pastry without yeast - 100 g
- Chicken eggs - 1 pc.
- Chicken eggs - 1 pc.
- Chicken eggs - 1 pc.
- Chicken eggs - 1 pc.
- Chicken eggs - 1 pc.
Warm salad with new potatoes, bacon and sausages
Today we will prepare a hearty, tasty salad of new potatoes with smoked meats. The salad turns out very satisfying, tasty and...
Ingredients
- Bacon - 50 g
- Mustard beans (Dijon) - 1 tbsp. l.
- Young potatoes - 6 pcs.
- Hunting sausages – 200 g
- Extra virgin olive oil - 2 tbsp. l.
- Pickled cucumbers - 4 pcs.
- Ground black pepper - 1 pinch
- Salt - 1 to taste
Kefir pizza in a frying pan
Pan pizza is a great alternative to regular pizza. You don't need to spend a lot of time preparing it. Dough.
Cooking method
Once we have defrosted the dough, we can start preparing the filling:
- Cut the sausages into portions.
- Divide the chicken fillet into small pieces and fry them in a frying pan until half cooked.
- Cut the tomatoes into thin slices.
- Grate the cheese on a medium grater.
- Grease the dough with garlic sauce and transfer it to a baking dish pre-lined with parchment paper.
- Lay out a layer of sausages, then chicken breast and only then tomato slices.
- Sprinkle the filling with spices and grated Dutch cheese.
- Place the pizza with hunting sausages in the oven for 25–35 minutes until cooked.
As soon as the baked goods are completely ready, remove them from the mold and cover with a towel. After about 10-15 minutes, when the pizza has cooled, it can be served.
Summing up
As you can see, preparing a salad from hunting sausages is quite simple. It usually takes no more than 20 minutes to prepare. You can also experiment with ingredients in the dish. Many people also add corn or green peas. Judging by reviews on the Internet, many people like to cook only vegetable salads with sausage, without croutons or beans.
There are several features of preparing a salad. So, to get the creamy taste of the sausages, they should be fried in butter for 3-5 minutes on both sides. Also, if crackers are added to the salad, it should be served immediately after preparation, before they soften. If the salad is prepared in advance, for example, for the table, then croutons can be added immediately before the start of the feast. In general, the versatility and ease of preparation of the dish is its main feature.
