Breaded sausage

Name: Breaded sausage - Teodora G.
Ingredients: 8 slices of salami; 2 eggs; 4 tablespoons of breadcrumbs; 4 tablespoons of flour; salt

Appetizers - Breaded sausage by Teodora G. - Recipia

When I need a quick yet filling breakfast, I make breaded bologna. It's nothing complicated, but it saves the day when you want something warm first thing in the morning. It never turns out as crispy as a real schnitzel, but it always disappears quickly. The breadcrumbs make all the difference; otherwise, it lacks charm. Quick Info Total time: about 20 minutes Preparation time: 5 minutes Frying time: 10-15 minutes Servings: 2-3 people Difficulty: easy Recipe type: hearty, quick breakfast Ingredients 8 slices of bologna 2 eggs 4 tablespoons of breadcrumbs 4 tablespoons of flour salt Preparation steps 1. Break the eggs into a bowl and mix them well with a pinch of salt. I beat them with a fork until they become homogeneous and frothy, but not too much. 2. Place the flour and breadcrumbs in two separate plates. 3. Take each slice of bologna and dip it in flour, then in egg, and finally in breadcrumbs. I like to cover the slices completely; otherwise, the breadcrumbs fall off while frying. 4. Heat a pan with oil. For this type of recipe, I use enough oil to cover the bottom of the pan; it doesn't need to be deep-fried. 5. Place the breaded slices in the pan when the oil is hot. I fry them for about 2-3 minutes on each side until they develop a golden crust. 6. Remove the slices onto a paper towel to drain excess oil. 7. Serve while warm. If I manage to make them before everyone is at the table, I keep them covered with aluminum foil to prevent them from cooling down. Why I make this recipe often I love it because it doesn't require hard-to-find ingredients, it takes 15-20 minutes to make, and it's quite filling for breakfast. Rarely does anything remain on the platter. If I have bologna, I quickly have a warm meal without hassle. Tips and variations Tips 1. Don't leave the bologna in the egg too long; if it gets too soggy, it will break while frying. 2. If the slices are thin, try not to overload them with breadcrumbs; otherwise, they become a bit hard. 3. Fry over medium to high heat to avoid absorbing too much oil. 4. Change the oil if necessary; by the second round, it becomes too dark. Substitutions 1. It also works with other types of cold cuts, but the classic bologna texture works best. 2. You can use coarser breadcrumbs or panko breadcrumbs if you want a crunchier crust. 3. The flour can be replaced with whole wheat flour, but the final taste will be slightly different. Variations 1. Sometimes I sprinkle a bit of pepper or paprika on the bologna slices if I want a more intense flavor. 2. If you like it, you can add a bit of grated parmesan to the breadcrumbs, but it's not traditional. 3. They can also be baked, but they come out drier and not as crispy. Serving ideas 1. I serve them on a plate with pickled cucumbers or sliced tomatoes. 2. If there are a few leftovers, they also work in cold sandwiches later. 3. For a complete breakfast, serve with toasted bread and a simple salad. Frequently asked questions 1. Does the bologna need to be fresh? Yes, the fresher it is, the better the slices hold their shape while frying. If it's very soft or old, it breaks easily. 2. Can I use ham instead of bologna? Yes, but the texture won't be the same. Bologna holds up better while frying and browns evenly. 3. How can I prevent the breadcrumbs from falling off? It's important to completely coat each slice of bologna with flour, then egg, and finally breadcrumbs. If you skip any step, the crust will come off. 4. Can I make the recipe without flour? I do not recommend it; flour helps the breadcrumbs adhere well to the egg and then to the bologna. 5. What kind of oil do you use for frying? Any refined oil without a strong taste works. I usually use sunflower oil. Nutritional values Approximately for one serving (2-3 fried slices): Calories: 250-350 kcal Protein: 10-12g Fats: 16-22g (depending on how much oil is absorbed) Carbohydrates: 18-22g Values vary depending on the type of bologna, how much breadcrumbs stick, and how much oil remains on the fried slices. It's a fairly filling recipe for breakfast. Storage and reheating Breaded bologna is best when freshly fried. However, if there are leftover slices, they can be stored in the fridge until the next day in a covered container. Reheating in the microwave does not make it very crispy; in a dry pan, it comes back better. Still, the texture is not the same as when freshly made. I do not recommend storing it for more than 24 hours.

Breaded sausage

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