Recipe for sausages with tomato paste. Calorie, chemical composition and nutritional value.

STEP-BY-STEP COOKING RECIPE

Spaghetti in tomato sauce will turn out especially tasty if you complement it with smoked sausages (or even replace it with hunting sausages) and season with smoked ground paprika.

The sauce for this spaghetti with sausages can be prepared using good tomato juice or canned pureed tomatoes. Just add these products to the pan with the fried onions and continue cooking according to the recipe.

Preparation time: 5 min.

Cooking time: 15 min.

Number of servings: 2 pcs.

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“Styopa, wide-eyed, saw that a tray was served on a small table, on which there was sliced ​​white bread, pressed caviar in a vase, pickled white mushrooms on a plate, something in a saucepan and, finally, vodka in a voluminous jewelry decanter.
Styopa was especially struck by the fact that the decanter was fogging up from the cold. However, this was understandable - he was placed in a gargle filled with ice. It was covered, in a word, cleanly and skillfully. The stranger did not allow Stepa's amazement to develop to the point of painfulness and deftly poured him half a shot of vodka.

- And you? - Styopa squeaked.

- With pleasure!

With a jumping hand, Styopa brought the glass to his lips, and the stranger swallowed the contents of his glass in one breath. Chewing a piece of caviar, Styopa squeezed out the words:

- What about you... have a snack?

“Thank you, I never have a snack,” answered the stranger and poured a second glass. We opened the pan and it contained sausages in tomato.”

Let's try to cook these same Wolandov sausages in tomato.

You will need:

— Sausages -200-300g. - half a large onion or 1 medium one. - 3-5 medium sweet tomatoes, or, if it’s winter, tomatoes “in their own juice.” - half a glass of tomato juice (better) or the same amount of water (worse) - a teaspoon of paprika - 3-5 cloves of garlic or homemade dry garlic. - a piece of hot pepper (optional) - salt, sugar, black pepper.

We do:

— Cut the onion into cubes and sauté in a spoon or two of oil until translucent.

— While the onions are cooking, cut the tomatoes, place them in a bowl and pour boiling water over them. Hold for half a minute and drain. Rinse with cold water and remove the peel. Chop finely.

Add the tomatoes to the onions, stir and pour in the juice.

— Add paprika, chopped garlic (or dry garlic), hot pepper.

- Bring to a boil, reduce heat and simmer until slightly thickened.

- Time to taste and add salt and sugar. Often ground tomatoes become sour and it is good to correct them with sugar.

— Add the sausages, turn the heat to low and cook covered for 15 minutes. It's good to cut the sausages. This way they take more sauce and it doesn’t flow down them.

“All that’s left is to taste it and grind some black pepper on top.”

This is a classic hot snack, popular in the first half of the twentieth century. Then they somehow forgot about it, most likely due to the fact that sausages became scarce.

But now there is a large selection of this product in stores, so for cooking you only need high-quality sausages.

How to cook “Sausages in tomato and onion sauce” step by step with photos at home

To prepare the dish, you need to take premium quality sausages in a natural casing, onions, tomato paste, vegetable oil, ground black pepper and salt.

Cut the sausages into slices 1 cm thick.

Place the slices in a frying pan with heated vegetable oil and lightly fry.

Peel the onions, cut in half, and then chop each half into thin half rings.

Remove the sausages and sauté the onion in the remaining oil until soft.

Place the sausages back into the pan and add tomato paste, salt and pepper.

Cover the pan with a lid and simmer for 5–7 minutes.

When serving, garnish with vegetable salad or other vegetable side dish (for example, stewed sauerkraut).

• How to cook
• Step by step photos
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Comments

The preparation option is good, I wish I could get some good, healthy sausages in the supermarket.

Fast and tasty! 5++++++!

It will be very tasty if the sausages themselves are tasty. There is also one recipe on the site where sausages are cooked in a similar way for two hours. No matter how many times I’ve planned to do it, I still can’t get around to trying it all. Maybe start with this shorter one?

maybe even in this form the current sausages will become edible)))) It’s appetizing - I’ll try it.

Very, simple, fast and tasty! Just a find for a quick dinner. 5+

And it would seem like ordinary sausages. The view alone is worth it! 5.

Fine ! I'm taking it! 5 +++++++++++ ! Thank you !

That's what I'll do today. I just bought half a kilo of Vienna sausages.

I’ll try to make it without first boiling the sausages, just in the sauce.

super. Thank you - I got it! 55555555!

Just like in Turkey! Only there sausages are 100% soy.

I do this more and more. The girls eat.5.

5+ I looked at your sausages and wanted to eat them.

Guys, it may be a shame to show such recipes on this site... but I still decided to share.

fast and tasty!5!

Delicious!555!

I’ll add it to my piggy bank, the recipe is great without any problems. 5!

I didn’t know that such a delicious dish could be prepared with sausages. I used smoked sausages, I love them, they give an amazing aroma. I take soot from Yadren, so I’m not responsible for other brands. Thanks to the author for such a clear and detailed recipe!

Olga Ivenskaya “Healthy avocado. 40 avocado recipes from appetizers to desserts."

When there is absolutely no time to cook, but you need to feed your family, then good old quick meals come to the rescue. A recipe for pasta with sausages takes pride of place among them. You can prepare them in different ways, each time changing the sauce, set of vegetables and spices. Just 15 minutes, and lunch is ready, tasty, satisfying and budget-friendly.

Today I offer one of the simplest, most popular and interesting recipes - pasta with sausages in tomato sauce. Any sausages are suitable for cooking, especially smoked ones, which will give the dish a subtle smoky aroma.

It is advisable to use hard pasta; they hold their shape better and do not become overcooked. Ideally, take spaghetti or hollow pasta (horns, feathers, etc.), which will absorb part of the sauce, making it especially juicy. You should also not skimp on tomato paste; use a quality product, then the sauce based on it will be rich, with a pronounced tomato aroma, thick and tasty.

How to cook pasta with sausages

1. Heat vegetable oil in a frying pan and fry diced onions. Make sure that the onion does not burn, but it should not crunch either.
2. As soon as the onion becomes soft, add sausages to it, cut crosswise into circles - about 0.5 centimeters thick. Fry for another 1-2 minutes, stirring, until golden brown.
3. I dilute tomato paste in a glass of water and pour it into the frying pan. Add salt and pepper to taste, a couple of pinches of dried basil. Simmer the sausages in the sauce, covered, for 5-7 minutes. At the very end, I add a clove of garlic, passed through a press, let it boil and immediately remove from the heat. The result is a thick tomato sauce with sausages, thick and aromatic, with the aroma of garlic.
4. At the same time, boil the pasta in salted water. The main thing here is not to overcook them, since they will still cook a little in the hot sauce, swelling and absorbing it. I drain the pasta in a colander, then pour it into the frying pan with the sausages and stir.

The dish is best served hot; you can sprinkle grated cheese or finely chopped green onions on top. Bon appetit!

Sausage in tomato recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “sausage in tomato”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of sausage in tomato is 62.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Step-by-step recipe with photos

Who among us has not eaten sausages or fried them with scrambled eggs? The product has long been known to everyone and even beloved by some. I extremely rarely eat sausages and sausages in general; I am not drawn to these products. But sometimes you want something like that, why not cook it?

I was treated to fried sausages and onions in my student dormitory many years ago. At the time it seemed like an incredibly tasty and budget-friendly dish. Today I wanted to add fresh tomatoes to the sausages, the taste only benefited from this. Try it for variety, because everything is prepared once or twice.

To cook sausages with onions and tomatoes in a frying pan, prepare the necessary products according to the list of ingredients.

Cut the sausages as desired and place in heated vegetable or melted butter. Fry until lightly browned.

Add the onion and fry until the onion is translucent and soft.

Then a turn of fresh tomatoes. Cut them into small cubes; it is not necessary to remove the skin. At this stage, add your favorite spices, black pepper, a little salt (depending on the degree of saltiness of the sausages), I did not add salt. Fry the sausages with tomatoes and onions for about five minutes until the tomatoes are soft.

This is what a simple sausage dish will look like. Serve sausages with onions and tomatoes with any side dish - potatoes, pasta or porridge. I have lentils as a side dish.

For two small portions of snacks we take:

1. Several sausages - preferably Viennese or Bavarian, with a smoky flavor. 2.Two medium onions. 3. Three medium ripe tomatoes. 4. A tablespoon of soy sauce or a pinch of salt. 5. A pinch of ground hot pepper. 6. A pinch of granulated sugar. 7.Two tablespoons of cream. 8. A tablespoon of vegetable oil. To begin with, I recommend cutting the sausages in half (removing, of course, the casing) to make them easier to handle. Then heat the oil and lightly fry the sausages. Add the onion cut into rings, not overusing the temperature too much and stirring the sausages and onions from time to time. High temperature will burn the onions, but we don't want that. As soon as the onion softens and becomes translucent, add the tomatoes cut into slices. Before cutting tomatoes, those who wish can scald them with boiling water and remove the skin. Again, using a moderate temperature and stirring the sausages and vegetables from time to time, we ensure that they are not so much fried as stewed in tomato juice. As the stew progresses, add a tablespoon of soy sauce or a pinch of salt, a pinch of red hot pepper and a pinch of granulated sugar to the dish to neutralize the excess acidity of the tomatoes. After ten minutes of stewing, pour two tablespoons of cream into the vegetables to soften the taste of the dish, mix again and remove the appetizer from the stove. BON APPETIT!

Sausages in tomato sauce are an old hot Russian appetizer that was usually served with strong drinks. This is a recipe for literary cuisine, since this dish is mentioned more than once in fiction.

For example, M.A. Bulgakov. “The Master and Margarita”, chapter 7, Woland’s visit to Stepan Bogdanovich Likhodeev and a description of the latter’s hangover.

So, in addition to satiety, sausages in tomato sauce also make you feel good after drinking alcohol.

For sausages in tomato sauce you will need

• Sausages.
• Onion. 2 large onions.
• Garlic. 3-4 cloves.
• Paprika. 2 teaspoons.
• Chili flakes. ½ teaspoon.
• Sugar. ¾ teaspoon.
• Salt. Taste.
• Ground black pepper. Taste.
• Tomatoes in their own juice or passata. 1 jar.
• Water. 1½ cups.

Sausages in tomato sauce - like the Master's

One difficult cat, organizing an instant transfer of the hungover director of a variety show from Moscow to Yalta, strengthened his strength with sausages in tomato. That is, he drank some vodka, ate some pickled fungus, and then turned his attention to the hot, spicy, aromatic, delicious sausages... But in the first edition of the novel, only cold appetizers were served for breakfast in Likhodeev’s bedroom! After which the unfortunate Styopa flew headlong to Vladikavkaz, where he explained to the angry midget in tears and on his knees. Sausages, being boiled in a spicy broth with the addition of tomato paste, attract a person to the seashore, to the sound of the waves and the gentle freshness of the breeze - and incline him to relax right on the embankment.

The question arises: why would the author introduce into the scene of Likhodeev’s hangover such a seemingly insignificant detail as hot sausages in tomato sauce?

But this is why the world loves Russian literature, because it is responsible to the reader. And if a foreigner, drunk from diluted whiskey, reads in a Russian book that he needs to drink - vodka, undiluted and chilled; and every glass you drink should be snacked on with something light and nutritious; the poor fellow cannot be deceived.

We believe in Bulgakov. The number of readers who rushed to the kitchen after reading the seventh chapter of “The Master and Margarita” goes into the millions. However, the number of enthusiastic responses to sausages cooked in spicy tomato sauce is vanishingly small. Why?

It's simple. Mikhail Afanasyevich does not reveal the secrets of preparing this (at first glance) simple dish. The only thing a thoughtful reader can assume is the high quality of sausages. Moreover, the novel is about those distant times when they had not yet learned how to produce ten kilos of dumplings from a kilogram of meat.

As a result, an engaged fan rushes to the meat and sausage trade, buys sausages of the best quality, premium-grade spicy ketchup; At home, the purchases are mixed in a saucepan, heated on the fire, and... What follows is disappointment. And then the understanding comes: it would be better to fry or bake these sausages, or even cook them in dough, and leave the ketchup cold. This sauce is cold!

Does a culinary failure mean that the writer has somewhat exaggerated his colors and embellished reality with them? In no case! There is only a small discrepancy...

We are ready to correct the situation! Do with us, do like us, do better than us - and your sausages in tomato sauce will exceed all expectations! The secrets of the dish are simple.

First. Sausages don't have to be the most expensive. The best quality sausages are priced at four to five dollars per kilo. Such sausages have a pronounced – but not excessive! – ability to absorb moisture during cooking.

Second. Sausages should be cooked in broth, preferably chicken, but you can also use meat and bone broth, vegetable broth, or even a bouillon cube. The best result is when using chicken broth.

Third. Proportions! There should be twice as much sausages as broth. Broth - twice as much as tomato. Tomato - twice as much as oil. Spices to taste.