Buzhenina is a wonderful snack that can be prepared at home and which will be a great replacement for store sausage. It is easy to make spicy fragrant meat yourself, for this we will share with you a few recipes of homely.
How to cook Buzhenina with mustard and Italian herbs
For the preparation of spicy, slightly acute thanks to red pepper and a very fragrant bujenina, you need to take the following products:
- pork coherent-0.8-1 kg;
- mustard - 1 tbsp.;
- milk - 100 ml;
- garlic-4-5 cloves;
- seasoning "Italian herbs" - 1 tbsp.;
- red pepper - 0.5 tsp;
- black pepper - 0.5 tsp;
- salt - 0.5 tbsp.
This is how spicy Buzhenina is preparing:
- Cut the garlic cloves with plates, wash the meat, cut the veins, dry and make cuts in the pulp. We put pieces of garlic into the cuts.
- Dried herbs, black and red peppers, salt, mustard mix in a bowl. Through this marinade, a pork Korea.
- We will pick up milk in a large syringe and, making punctures in meat, we will squeeze the liquid in pork.
- We wrap the Korean foil and leave it for an hour to soak in all that we rubbed it.
- We will turn on the oven in a temperature of 150 ° C or a little more, we will put Buzhenin in the foil on a baking sheet and we will simmer in an oven for 1-1.5 hours.
- We will deploy the finished meat, cool, hold for several hours in the refrigerator, so that then we subtly chop and serve.
Homemade Buzhenina in sweet glaze
We will make this homemade Buzhenin out of the collar - one of the softest parts of the pork carcass. Note that the meat will turn out to be fat enough due to the features of the pork of the neck. But what components we need for the dish:
- pork shakes - 1 kg;
- black pepper - 1 tsp;
- vegetable oil - 30 ml;
- salt - 0.5 tbsp.;
- honey - 80 g;
- soy sauce - 50 ml;
- mustard - 2 tbsp.
Buzenin is baked in glaze in this way:
- The bells should first be tied with twine to give it a greater density and the desired shape. Having tied the meat, prepare the marinade. For him, mix salt, pepper and vegetable oil. Pour the Oshek with this mass, wrap the foil and put on a baking sheet.
- We send the meat to the oven, where we will bake 1.5 hours at a temperature of about 160 ° C.
- Muster, honey and soy sauce are mixed in a bow. After the indicated time, we will remove Buzhenin from the oven, cool so that you can remove foil and twine. Having turned the pork and removing the threads, lubricate it with a mustard-honey mixture and again send it to the oven, but without foil, for 20 minutes.
Buzhenina in orange-tomato marinade
In this recipe, Buzenins are a very interesting marinade, the basis of which is ketchup, orange juice and soy sauce. Thanks to spices, the meat is very fragrant. This is what you need for this recipe:
- pork clipping - 1.5 kg;
- orange - 1 pc.;
- ketchup - 2 tbsp;
- soy sauce - 3 tbsp.;
- apple vinegar - 2 tbsp;
- garlic - 5 cloves;
- ground paprika - 1 tbsp.;
- caraway seeds - 1 tsp;
- coriander - 1 tsp;
- cloves - 4 pcs.;
- thyme - 0.5 tsp;
- salt, black pepper - to taste.
Prepare Buzhenin in the oven:
- For meat, prepare the marinade to make it, mix the salt and all these spices, pressed garlic, soy sauce, ketchup and apple vinegar. The orange first with a grater to remove the zest, then squeeze the juice. Both juice and zest are also added to the marinade.
- Warf the meat and ligate the meat with twine if it does not hold the shape well. We will make incisions all over the piece, abundantly on the pork of the sauce, wrap foil and we will pickle 1-2 hours.
- We heat the oven, put Buzhenin on a baking sheet and we will bake at a temperature of 160-180 ° C for about 1-1.5 hours.
0
582
