Minced meat sausages in the Tatar style. Tatar sausage tutyrma from offal - step-by-step photo recipe on how to cook at home

Meat and lard

Description

Tutyrma– a national dish of Tatar cuisine, which is a very appetizing and tasty sausage. This homemade delicacy is usually prepared from beef offal, but you can also try making tutyrma from horse meat and pork. Tatar housewives prepare such a wonderful sausage product at home for absolutely all feasts. Even on ordinary days, Tatars cannot do without such a delicious sausage.

Before using, Tatar-style tutyrma is usually boiled until tender, after which it is turned into sliced meat and sent to the table. In this step-by-step recipe with photos, we suggest first boiling the meat product and then baking it in the oven. Believe me, it turns out much tastier this way!

To properly prepare tutyrma with your own hands, it is not enough to stock up only on meat ingredients. This delicious homemade sausage must also include cereal. It can be buckwheat, millet and rice. Today we will use the latter option and make Tatar tutyrma with rice. And some housewives prefer to cook the delicacy with potatoes.

So, let's get to cooking!

Ingredients

Steps

First, prepare all the by-products that are proposed to be used in this recipe for preparing homemade tutyrma. Then rinse the ingredients very well and place on a napkin that can absorb moisture well.

After that, lay out the remaining necessary components on the desktop. We recommend cooking the rice grains in advance until half cooked, so as not to be distracted by this during the cooking process. Broth and eggs must be chilled.

Next, take the prepared beef heart and trim off the fat. The separated parts can be immediately placed in the freezer for storage, since they will not be needed to prepare tutyrma. Cut the cleaned offal into small pieces and place in a bowl..

Peel the liver from the film and also cut into approximately the same pieces as in the photo below.

Now all that remains is to bring the beef lung to the desired state. To begin with, all tracheas, as well as other unnecessary parts, should be separated from the offal. Then the lung must be chopped into small pieces and placed in a separate container.

When all the meat ingredients are prepared, mix them in one deep container. After this, peel the onion and cut it into large slices. Place the prepared vegetable in a bowl with chopped offal.

Twist the beef through the large grill of a meat grinder, and pass the onions through a grill with small holes. Stir the resulting mixture.

Then add eggs, ground pepper and salt to the ground beef. You can add any spice if you wish..

Following the spices, add pre-cooked rice to the mixture. Attention! The cereal must be cooked until half cooked!

Finally, pour the broth over the mixture. This will make the meat preparation liquid, and this is exactly the result you need to achieve. Mix the prepared minced beef by-products very well.

Now prepare the pork intestines. Soak them in warm water, and then clean and rinse thoroughly.

When the natural intestines are ready, put the sausage attachment on the meat grinder and pull the intestine over it.

Then gradually and carefully form the sausages as shown in the photo below. There is no need to stuff the minced meat tightly.

Be sure to tie the resulting delicacy with thread on both sides and place it in a container.

Then tie the semi-finished meat products to a wooden rolling pin and fill with plenty of water. Place the food on the stove and cook for forty minutes.

Remove the cooked sausage from the water, dry with a towel and coat with vegetable oil. After that, place it on a baking sheet lined with parchment paper and put it in the oven. Bake the homemade delicacy for forty-five minutes. If necessary, remove the tutyrma from the oven earlier.

Place the baked sausage on a plate and cool. It is recommended to serve the sausage chilled and with herbs.

Homemade Tatar tutyrma is ready. In the photo below you will see how a deli beef product should look in cross-section.

Bon appetit!

I’ve been wanting to start making homemade sausages for a very long time. As a child, more than 45 years ago, I helped my grandmother stuff homemade sausage. And then I came across a recipe that I wanted to make myself. Tutyrma is a dish of Tatar cuisine, it’s homemade boiled sausage, but I decided to bake it right away, I think it’s tastier this way. In preparation they use lamb, beef, horse meat or offal (liver), as cereal additives: rice, buckwheat, millet, oatmeal. This sausage can be served as a hot main course or as a cold appetizer. Very convenient for breakfast, snack or picnic.

Buckwheat (buckwheat kernels in bags from "Mistral" (60 gr.)) - 1 bag
lamb (beef, horse meat) - 500 g.
milk (or meat broth) - 150 ml.
onion - 1 pc.
pepper mixture - 1/2 tsp.
salt - 2 tsp.
garlic powder - 1 tsp.
intestines (about 1.5 m.)

To prepare this particular recipe, we take buckwheat.
It is convenient to use buckwheat kernels in Mistral bags.
Fill the bag with water, bring to a boil and cook until half cooked for 15 minutes.

If the intestines are salty, then fill them with water in advance and rinse them.

We twist the meat, in my case fatty lamb. Add egg, salt, garlic powder, ground pepper mixture. Mix.

Pour milk (or broth) and mix well.
Authentic recipes recommend stirring for 5 minutes.

Add finely chopped onion. For juiciness, I rolled half the onion into minced meat along with the lamb.
Add cooled boiled buckwheat from the bag.

Mix the minced meat well, it should be runny.

We take the intestines and tie them with thread at the end. It is convenient to stuff using the attachment on a meat grinder. If you don’t have such a nozzle, you can stuff it using the neck of a plastic bottle and a masher; there are many videos on the Internet on how to do this.
We stuff the intestines with minced meat, twisting the sausages every 10-12 cm.
At the end we also tie it with thread. Do not pack tightly or they will burst when cooked. To be on the safe side, I pierced it several times with a toothpick; my grandmother pierced it with a needle.

I got 12 sausages. Place the sausages in a baking dish convenient for baking, pour a little water on the bottom (for 1/3 of the sausages).
Place in an oven heated to 220* C, bake until golden brown for 30-40 minutes, use your oven as a guide.

Serve the sausages hot as a main course or cold as an appetizer.
Bon appetit!

Tatar national dish, which is soft, very juicy and aromatic sausages stuffed with various fillings. Beef or offal are used as fillings. They add rice, millet, buckwheat or oatmeal, as well as onions, eggs, pepper, salt, milk or shulpa. For the casing, the intestines of large or small ruminants are used, but it is best to take beef or horse intestines. The intestines are pre-processed, the mucous membrane is scraped off with a knife and washed thoroughly, one end of the intestine is tied with a thread, then turned inside out and filled with filling.

Fatty beef (pulp) is turned with onions through a meat grinder, egg, pepper, salt are placed in the minced meat and all this is thoroughly mixed. Add a small amount of milk or cold broth, raw or boiled pre-washed rice. The filling should be liquid. Next, 2/3 of the processed intestine is filled with the prepared filling and the open end is tied. You should not fill the tutyrma completely, as during cooking the cereal will become soft and the intestine may rupture. The stuffed intestine is tied to a rolling pin, placed in a pan of boiling salted water and cooked for 30-40 minutes. If desired, the finished tutyrma can be cut into portions and fried with fat in a frying pan or in the oven. The dish is served hot with ayran, cold katyk or meat broth.

For 1 kg of meat: 100 g of rice, 100 g of onion, 300-400 g of cold broth, salt and pepper to taste.

Tutyrma with offal

Process the by-products (liver, heart, lungs), chop finely, add onion and mince. Add pepper, salt, egg and mix everything thoroughly, then dilute with milk or cooled broth, add rice (buckwheat) and, after mixing, fill the intestine and tie. The filling for tutyrma should be liquid. Cook in the same way as tutyrma with beef. You can cook tutyrma with only one liver and cereal. Tutyrma made from offal is considered a delicacy and is served as a second course. Usually it is cut into circles and beautifully placed on a plate. Serve tutyrma hot.

Oh, what a miracle this is - hot homemade sausage. You take it, elastic, out of the pan, cut it into thick round pieces. You take a bite... you take a sip of the clear broth, and take a bite again. Or you dip it into the spicy seasoning, take a bite, and then the broth comes back... and this is absolute joy.
How to cook homemade sausage? It's not very difficult. I'm telling...

The first task, when solved, everything else is nonsense. Find clean guts. Quite doable for Tashkent. Many people here prepare Uzbek sausage - khasyp.

For example, at the Kuylyuk Bazaar, next to the fish pavilion, there is a section where they sell processed meat. This is where you can buy good beef and lamb intestines. They are sold by the meter. About three meters - 1000 sum (about 50 American cents). Feel free to smell the guts. Washing them is no joke.

At home, rinse the intestines again and scrape them with a knife. We are scraping the outer surface. Cut into portions. I cut about 50 cm. Tie the end of each intestine tightly with twine and turn it inside out. To turn it inside out, use a narrow, long object. I use a long Chinese stick.

The inside of the intestine (it will now become external) is very slimy, as if covered with liquid wax. We also scrape it. At the same time, remove the jelly-like substance.

Rinse again and the intestine is ready.

The tied ponytail remained inside. It needs to be isolated so that it does not spoil the appearance of the sausage. Tie it again, gathering the inside of the ponytail into a ball. It is clearly visible in the photograph.

Now the minced meat. I had finely ground fatty beef myself. Onions rolled through a meat grinder. And a small handful of washed inexpensive rice.

Proportions meat-onions-rice in volume 8:5:1

Without being greedy, add salt, black pepper, and ground cilantro seeds to the minced meat. Although the Tatars did not have cilantro. This is what the Uzbek cuisine imbibed in me from childhood says. You can play with spices. But only with those that make sense to cook for 40-45 minutes.

Add broth or boiled water to the minced meat. Mix.

Now how can this minced meat be transported into the small intestine? It is so slippery that it is quite difficult to hold it in your hands. And then there’s stuffing!

I’ll tell you about one more, probably millionth, way to use a plastic bottle. Cut off the neck of the bottle - a couple of centimeters below the screw thread. Take it in your hands with the neck down. Pass the intestine through the hole, tied end down. Wrap the edges of the intestine over the socket of the neck for about three centimeters. And then, holding the gut-neck structure calmly with your fingers, scoop up the minced meat with your free hand and send it into the hole.

Periodically stroke the intestine with pressure, releasing air. This is why the minced meat must be liquid! It's not hard to fill. The intestine should not stretch much in breadth. Next, we tie the sausage under the neck of the bottle, and the raw sausage is ready!

Having processed all the sausages in this way, boil water in a large saucepan. Add salt, pepper, bay leaf.

Place all the sausages in boiling water and wait for them to boil again. Here a long, thin and needle-sharp stick should be at the ready. I use a thin wooden skewer for Chinese kebabs. Once boiling, another ten minutes will pass and your sausage will begin to puff up. Don't yawn here. Quickly pierce each sausage in several places. At the same time, the sausage will release fountains from the holes. Once you have dealt with the internal pressure inside the sausage, all that remains is to wait for the happy moment.

Reduce the burner power to medium (light boiling) and cook for another 40 minutes. The total time from the moment of re-boiling is 50 minutes. At this time you need to: heat the clear broth without anything. “Kiri” broth, as they say in our family. Add pepper and salt to it. Finely chop the green onion. Place bowls with homemade sour milk on the table, and in tiny bowls - spicy seasoning achik. Peel the green garlic from rough leaves and place in waxy, aromatic sticks.

After the deadline, you can call everyone to the table. Remove the elastic hot sausages onto the lagan. But we don’t cut it yet, we put it on the table! Meanwhile, pour the hot broth and sprinkle with green onions. And those sitting at the table, as if spellbound, contemplate a dish with homemade sausage. And they don’t even try to move away when you put bowls of broth in front of them.

Well, now, armed with a fork and knife, you can cut the sausages into round pieces about a centimeter thick. And the holiday will come. And the faces of everyone who took part in the meal will be such that you will want to extend both hands to all the men present for a kiss. Yes, I would kiss my own hands for such sausage. Honestly! But I won't do that. It is I who confess my sinful thoughts only to you in order to convey the feeling of joy from a well-created dish.

You need to make homemade sausage. Whether Tatar, Uzbek, Czech, German - it doesn’t matter. For this is the moment that miraculously transforms a home into a magical Home. A home you always want to return to. And where you can simply be treated to homemade sausage.

... Early morning... I'm sitting at the computer, updating the site. I'm trying to get there before everyone wakes up. Did not make it …
- Have you already written on your Internet about yesterday’s sausage?
- No, I didn’t have time, there was a lot of work...
- Quit your job and write about sausage!
- Wow! You are always so jealous of my cooking LJ! And here you offer it yourself? I even take pictures secretly so as not to annoy you!
- No... I'll tell you this. Don't write anything about anything. But about the sausage - definitely! This is the right thing.
- Wow, hujain! I won’t have time to write on LJ anymore, I need to leave.
Khujain turned around, picked up the fat cat from the floor, the cat rubbed his unshaven cheek with relish and wryness, they looked at each other lovingly, and Khujain said:
- Well, okay... We’ll come back with Lyalka late today, we don’t need lunch. Just cook dinner. So there will be time. Be sure to write. Then you'll tell me what the internet people say.
I wrote it. Time to cook dinner. In the evening I will give a report to Khujain about what “my” Internet people said about Tatar sausage :))

The first task, when solved, everything else is nonsense. Find clean guts. Quite doable for Tashkent. Many people here prepare Uzbek sausage - khasyp.
For example, at the Kuylyuk Bazaar, next to the fish pavilion, there is a section where they sell processed meat. This is where you can buy good beef and lamb intestines. They are sold by the meter. About three meters - 1000 sum (about 50 American cents). Feel free to smell the guts. Washing them is no joke.
At home, rinse the intestines again and scrape them with a knife. We are scraping the outer surface. Cut into portions. I cut about 50 cm. Tie the end of each intestine tightly with twine and turn it inside out. To turn it inside out, use a narrow, long object. I use a long Chinese stick.
The inside of the intestine (it will now become external) is very slimy, as if covered with liquid wax. We also scrape it. At the same time, remove the jelly-like substance.
Rinse again and the intestine is ready.
The tied ponytail remained inside. It needs to be isolated so that it does not spoil the appearance of the sausage. Tie it again, gathering the inside of the ponytail into a ball. It is clearly visible in the photograph.
Now the minced meat. I had finely ground fatty beef myself. Onions rolled through a meat grinder. And a small handful of washed inexpensive rice.
Proportions meat-onions-rice in volume 8:5:1
Without being greedy, add salt, black pepper, and ground cilantro seeds to the minced meat. Although the Tatars did not have cilantro. This is what the Uzbek cuisine imbibed in me from childhood says. You can play with spices. But only with those that make sense to cook for 40-45 minutes.
Add broth or boiled water to the minced meat. Mix.
Now how can this minced meat be transported into the small intestine? It is so slippery that it is quite difficult to hold it in your hands. And then there’s stuffing!
I’ll tell you about one more, probably millionth, way to use a plastic bottle. Cut off the neck of the bottle - a couple of centimeters below the screw thread. Take it in your hands with the neck down. Pass the intestine through the hole, tied end down. Wrap the edges of the intestine over the socket of the neck for about three centimeters. And then, holding the gut-neck structure calmly with your fingers, scoop up the minced meat with your free hand and send it into the hole.
Periodically stroke the intestine with pressure, releasing air. This is why the minced meat must be liquid! It's not hard to fill. The intestine should not stretch much in breadth. Next, we tie the sausage under the neck of the bottle, and the raw sausage is ready!
Having processed all the sausages in this way, boil water in a large saucepan. Add salt, pepper, bay leaf.
Place all the sausages in boiling water and wait for them to boil again. Here a long, thin and needle-sharp stick should be at the ready. I use a thin wooden skewer for Chinese kebabs. Once boiling, another ten minutes will pass and your sausage will begin to puff up. Don't yawn here. Quickly pierce each sausage in several places. At the same time, the sausage will release fountains from the holes. Once you have dealt with the internal pressure inside the sausage, all that remains is to wait for the happy moment.
Reduce the burner power to medium (light boiling) and cook for another 40 minutes. The total time from the moment of re-boiling is 50 minutes. At this time you need to: heat the clear broth without anything. “Kiri” broth, as they say in our family. Add pepper and salt to it. Finely chop the green onion. Place bowls with homemade sour milk on the table, and in tiny bowls - spicy seasoning achik. Peel the green garlic from rough leaves and place in waxy, aromatic sticks.
After the deadline, you can call everyone to the table. Remove the elastic hot sausages onto the lagan. But we don’t cut it yet, we put it on the table! Meanwhile, pour the hot broth and sprinkle with green onions. And those sitting at the table, as if spellbound, contemplate a dish with homemade sausage. And they don’t even try to move away when you put bowls of broth in front of them.
Well, now, armed with a fork and knife, you can cut the sausages into round pieces about a centimeter thick. And the holiday will come. And the faces of everyone who took part in the meal will be such that you will want to extend both hands to all the men present for a kiss. Yes, I would kiss my own hands for such sausage. Honestly! But I won't do that. It is I who confess my sinful thoughts only to you in order to convey the feeling of joy from a well-created dish.
You need to make homemade sausage. Whether Tatar, Uzbek, Czech, German - it doesn’t matter. For this is the moment that miraculously transforms a home into a magical Home. A home you always want to return to. And where you can simply be treated to homemade sausage.