Sausages and mashed potatoes are a delicious dinner for the whole family. Sausages in a potato coat. Step-by-step recipe with photos Mashed potatoes and sausages what to add

Sausages in a potato coat are nothing more than potato zrazy with a sausage inside. The recipe for sausages in potato skins is very simple and affordable.

Potato dough for pies is prepared according to the same principle as dough for or meat. If you have sausages and yesterday’s mashed potatoes in the refrigerator, which no one wants to eat anymore, then in 40 minutes you can easily turn these products into delicious sausages in a potato coat. An important point is that the higher quality sausages you use for these pies, the tastier they will turn out.

Now let's see how to cook sausages in a potato coat - recipe with photos.

Ingredients:

• Sausages - 8 pcs.,
• Butter - 30 gr.,
• Potatoes - 7-8 pcs. medium size,
• Eggs - 1 pc.,
• Spices - to taste
• Salt - to taste
• Wheat flour - 0.5 cups,
• Vegetable oil.

Sausages in a potato coat - recipe

The process of preparing sausages in potato coats will consist of three stages. At the first stage, you need to prepare the potato dough, at the second - mold it and at the third - fry them in vegetable oil in a frying pan.

Wash the potatoes. Peel off the skin. Cut into several pieces. Place in a saucepan. Fill with water. Add some salt. Boil until tender for 20 minutes over low heat. Drain the water. Add butter. Remember mashed potatoes.

Let the mashed potatoes cool to room temperature. Place the required amount of mashed potatoes into a bowl. Beat an egg into it.

Stir. Add spices. Stir again.

Enter wheat flour.

Mix the potato dough thoroughly until smooth.

Sausages in a potato coat. Photo

Sausage in dough is probably the most popular dish in school and student canteens.

I suggest cooking sausages in potato dough in a frying pan, which will diversify your lunch or dinner. These sausages are easy to prepare, and they turn out filling and tasty.

Let's start by making mashed potatoes. To do this, peel the washed potatoes, rinse with water and cook in salted water until tender. Then drain the liquid and mash the potatoes into a puree.

Cool the puree until warm. Add flour and egg and mix. The result is a homogeneous, fairly dense mass that sticks a little to your hands and holds its shape. The amount of flour depends on what kind of potatoes you have: watery or not.

Divide the potato dough into equal pieces. Sprinkle the work surface a little with flour and flatten each piece into a flat, thin cake. Place a sausage in the middle (you can boil the sausages first) and connect the edges of the dough, forming a pie.

Roll the finished products in flour on all sides.

Place the sausages in potato dough in a frying pan with heated oil. Fry over low heat until browned. You can cover the pan with a lid.

Then place the sausages on a paper towel.

Sausages in potato dough are ready. Serve immediately with your favorite sauce or vegetable salad.

Sausages in mashed potatoes will be suitable as a carry-on item when you have to go on the road. They keep warm in the bag for a long time and do not take up much space in the bag.
Sausages in puree turn out to be nourishing, tasty and hold their shape well. So if you have at least yesterday’s mashed potatoes and a couple of sausages in the refrigerator, then you can prepare such a simple dish!

Preparation:

1. Peel the potatoes, wash and boil. Cool the finished potatoes, after draining the water, and crush them as for mashed potatoes.
2. Add 2 eggs, semolina, flour and salt to the puree. Mix all this well.
3. Place the resulting mass on a floured surface, roll out and cut into 6 equal rectangles.
4. Peel the sausages from the casing and wrap them in potato rectangles. Roll each sausage in the puree in breadcrumbs.
5. Grease the mold (or baking sheet) in which the dish will go into the oven with vegetable oil and place the sausages in the puree there.
6. Melt the butter in a frying pan and beat with 1 egg. Pour the resulting mixture over the sausages in mashed potatoes and bake them in an oven preheated to 180-200 degrees for about 15-20 minutes until a golden brown crust forms.

Sausages and mashed potatoes are potato patties with sausages inside. The recipe, although simple, is a little labor-intensive. When making potato cutlets, you will have to tinker a little. This differs from other similar recipes in that you don’t need to add anything to the mashed potatoes. This means that the remaining mashed potatoes can be used for their intended purpose, as a side dish.

What’s convenient is that I boiled more potatoes, mashed them without dividing the potato mass, made cutlets as long as there were enough sausages, and used the remaining crushed potatoes as mashed potatoes.

Compound:

Potatoes ~ 0.5 kg
Sausages ~ 100 gr.
Egg – 1 pc.
Breadcrumbs ~ 100 g
Flour ~ 50 g
Salt to taste
Vegetable oil for frying

All proportions are approximate. Basically it all depends on the number of sausages. I used mini sausages, they are more convenient, but you can cut regular ones into two or three parts. Sausages can be pre-boiled. But this is not necessary.
Potato For this dish it is better to take starchy, crumbly one.
I simply boiled and mashed the potatoes, without adding anything to it except salt (during cooking).
You can use mashed potatoes. For example, yesterday.
Egg one thing is used, here as they say, do not subtract - do not add. If you don't have enough sausages, roll them in the egg twice so that it's all gone. If there is a lot, add another one after the first one is finished.
Breadcrumbs It takes a lot, so it is advisable to have a supply.
If desired or in the absence of breadcrumbs, you can roll in flour alone.
When cooking, I will make one such cutlet.
Flour can be replaced with a batter mixture.

Preparation:

If the potatoes have just been boiled, mash them and cool. We remove the sausages from the casing and, if desired, boil them. Beat the egg in a cup. Pour flour and breadcrumbs into plates. It is convenient to use a foam base for flour, which after cooking you can not wash, but simply throw away.
Place all prepared ingredients on the table.

We make cutlets like this. Take a handful of mashed potatoes with your hand and knead it into a flat cake. Place the sausage on top.

And carefully cover the sausage with potato mixture. If there is not enough puree, add it. Let's form a cutlet like this.

The cutlet is very tender, so carefully roll it in flour and place it in a bowl with the egg.

Carefully turn it over, wetting it on all sides with our simple leison. Transfer to breadcrumbs and just as carefully roll completely in breadcrumbs. Things like this happen

Since we did not add an egg to the mashed potato for binding, the procedures described above must be done necessarily, and as carefully as possible, otherwise the cutlet may fall apart during frying.
Fry the prepared cutlets in a frying pan or deep-fry, whichever is more convenient for you. I cooked in the deep fryer.

Therefore, after frying, I laid it out on paper napkins to remove excess oil.

Sausages in mashed potatoes are a prime example of how you can make an original hearty dish from ordinary ingredients. The formed “pies” are brought to readiness by frying in a frying pan or baking in the oven. Including cooking the puree, it will take about 60 minutes to prepare.

To make the prepared pies a size convenient for frying (baking), you can use mini sausages or cut regular ones in half. It is advisable to use crumbly potatoes with a high starch content for mashing; it is easier to make a “dough” from it.

Ingredients:

• potatoes – 0.5 kg;
• sausages – 100 grams;
• flour – 50 grams;
• chicken egg - 1 piece;
• vegetable oil - for frying;
• breadcrumbs – 100 grams (optional);
• salt - to taste.

Since nothing is added during cooking except salt, the remaining puree after wrapping the sausages can be used for its intended purpose.

Recipe for sausages and potatoes

1. Peel the potatoes, wash them, cut them into pieces, and boil them in salted water.

2. Drain the liquid completely, grind the pieces into a puree so that there are no lumps left.

3. Cool the puree until it is warm enough to work with your hands (doesn’t bake into your fingers).

Attention! If the puree is cold, you won't be able to wrap the sausage in it.

Beat the egg in a cup, pour flour and breadcrumbs onto plates. The sausages can be lightly boiled (about 30 seconds in boiling water), but this is not necessary.

4. Wrap sausages in mashed potatoes. To do this, mash a handful of puree into a flat cake, put a sausage on top and carefully cover it with potato mixture. You can make both closed cutlets (covered on all sides) and open cutlets, in which pieces of sausage peek out from both sides.

5. Carefully roll the pieces in flour, moisten them in the egg, then roll them in breadcrumbs (or again in flour if there are no breadcrumbs).

6. Fry sausages in potato dough in a frying pan or deep fryer with vegetable oil until golden brown. Place the finished “pies” on paper napkins to remove excess oil.

Another option is to place the preparations on a baking sheet greased with vegetable oil. Drizzle the remaining eggs evenly over the top. Bake in the oven for 20-25 minutes at 200°C.

7. Ready-made sausages in potatoes can be served either hot or cold. This is the advantage of the dish.