Shawarma with sausage - a hearty snack for a quick snack. How to cook shawarma with sausage: boiled and smoked

Shawarma with sausage - a hearty snack for a quick snack. How to cook shawarma with sausage: boiled and smoked

Shawarma, or as it is also called, shawarma is a tasty, nourishing and easy-to-prepare snack, originally from the east.

So that you do not buy it in questionable places, we will teach you to cook this dish at home.

Shawarma with sausage - basic principles of preparation

Shawarma is cooked in thin Armenian lavash. It can be purchased at the store or cook yourself. The main requirement is that the pita is fresh. The dried leaf will crack, which means it will be problematic to roll it.

As a rule, shawarma is cooked with meat, but it can be replaced with boiled or smoked sausage. Get no less tasty.

In addition to pita bread and sausage, for the preparation of shawarma they use two types of sauce (tomato and white), fresh or pickled vegetables, cheese, etc.

As a sauce, you can use ketchup, mayonnaise, tomato sauce or sour cream. If there is a desire and time, prepare more complex sauces based on these products.

Vegetables and sausage are chopped into thin strips. Leaf of pita bread, where the filling will be located, smeared with white sauce, spread sausage and vegetables. Top watered with tomato sauce and wrapped in an envelope, roll, or in the form of a paper bag. Then the shawarma is fried in a dry frying pan until lightly reddened, so that the filling warms up well.

Recipe 1. Shawarma with sausage and watercress

Ingredients

  • sheet of thin pita;
  • two processed cheese;
  • 100 g of watercress;
  • 100 g boiled sausage;
  • tomato;
  • 100 g of ketchup;
  • cucumber;
  • 100 g of mayonnaise;
  • paprika pod.

Preparation Method

1. We unfold on the table a sheet of pita. Ketchup combine with mayonnaise and mix well. Lubricate the resulting mixture all pita.

2. Rinse the lettuce leaves, dry them and spread them in the center.

3. My tomato, wipe and cut into small pieces. Put on lettuce leaves.

4. Three washed cucumbers on a medium grater. Cucumber chips lay on a tomato. 5. Remove the stalk from the bell pepper and clean the seeds. Cut the vegetable into strips, making it as thin as possible. Fold over the cucumber.

6. Sausage three in large chips and put on top of vegetables.

7. The last layer lay out the grated processed cheese. Wrap the stuffing in a pita envelope. Put the shawarma on a preheated frying pan with butter with the seam down and fry until golden. Then turn and cook on the other side. We shift on a plate covered with napkins to get rid of excess fat.

Recipe 2. Shawarma with sausage and Korean carrots

Ingredients

  • two sheets of thin pita;
  • mayonnaise;
  • two cucumbers;
  • ketchup;
  • 150 g of cheese;
  • 200 g Korean carrot;
  • six sheets of Peking cabbage;
  • two tomatoes;
  • fresh greens - a bunch;
  • 400 g sausage.

Ingredients

1. Sausage free from film and cut into small pieces. Fry, stirring constantly, in hot oil for ten minutes. You can season with spices.

2. Rinse the tomatoes under the tap, dry and cut into thin circles.

3. Wash cucumbers, towel, and crumble into thin straws.

4. Peking cabbage chop as thin as possible. Hands gently.

5. Finely chop the greens. Cheese coarsely grate.

6. Lay out a sheet of pita on the table. Put the cooled sausage in the middle. On top of it spread tomatoes, cucumbers, cabbage and greens.

7. For vegetables, spread Korean carrots and cheese chips. Pour with mayonnaise and ketchup.

8. Fold the edges of the pita to the center and roll up the roll. Preheat a thick bottom frying pan over medium heat. Put the shawarma seam down and fry on both sides until golden brown.

Recipe 3. Shawarma with sausage and crab sticks

Ingredients

  • 80 ml of tomato ketchup;
  • sheet of thin pita;
  • table salt;
  • small fresh cucumber;
  • four crab sticks;
  • 50 ml of mayonnaise;
  • 100 g boiled sausage;
  • 90 g of processed cheese.

Preparation Method 1. Wash fresh cucumber, wipe with a napkin and crumble with straws, trying to make it as thin as possible.

2. Remove the foil from the boiled sausage and cut it in the same way as the cucumber.

3. Place the processed cheese in the freezer for a while and chop into large chips. Remove the film from the crab sticks and cut them into thin rings.

4. Expand the pita sheet and place it on the table surface. Grease one edge with mayonnaise, stepping back along the edges.

5. Put on the mayonnaise cutting sausage. Place a layer of shredded cucumber on top. Lightly salt. Spread the crab stick rings and sprinkle with grated melted cheese. Pour with ketchup.

6. Fold the pita bread in the shape of an envelope. Grease the surface of the pan with oil and heat it well. Put shawarma seam down and fry on both sides until golden brown.

Recipe 4. Shawarma with sausage and white cabbage

Ingredients

  • 50 g of butter;
  • 200 g sour cream;
  • sheet of thin Armenian lavash;
  • 200 g smoked sausage;
  • 100 g of cheese;
  • two tomatoes;
  • 150 g white cabbage;
  • two pickled cucumbers.

Preparation Method

1. Turn the pita sheet and cut it into three parts.

2. Liberally lubricate each cream and leave for five minutes to make the pita bread become soft.

3. Cabbage chop thin straws. Lay the cabbage on the edge of the sheets, stepping back a few centimeters.

4. Pickled cucumbers chop into small pieces and spread over cabbage.

5. Remove the foil from the sausage and chop it in the same way as the cucumber. Spread on sheets of pita.

6. Wash tomatoes, wipe and chop finely. Put on sausage. Sprinkle with large chips of cheese on top.

7. Gently wrap the filling, twisting the edges inward, in the form of a roll. Heat the pan and dissolve the butter in it. Put the shawarma, press down with a lid and fry for five minutes. Then flip over and cook for the same amount of time under the lid.

Recipe 5. Shawarma with sausage and potatoes

Ingredients

  • two sprigs of fresh dill;
  • 20 g of Peking cabbage;
  • small tomato;
  • 150 g boiled sausage;
  • two thin pita;
  • small fresh cucumber;
  • 200 g potatoes;
  • 20 ml of garlic sauce.

Preparation Method

1. Peel, wash, dry, and chop the potatoes into thin strips. Fry until cooked in deep fat and place on a plate covered with a napkin to get rid of excess fat.

2. Wash cucumber and crumble into thin strips.

3. Crumble sausage in the same way as cucumbers.

4. Rinse the tomato, wipe it, cut it in half and remove the seeds. Pulp chop straws.

5. Peking cabbage thinly chop.

6. Roll out the pita bread on the table. Put the fried potatoes and sausage on one side.

7. Top with tomatoes, cucumbers and Chinese cabbage. On the vegetables, put a sprig of dill.

8. Pour sausage with vegetables with garlic sauce. Wrap the edges on the sides to the center and wrap the roll-shaped stuffing. Fry to an appetizing crust on both sides.

Recipe 6. Shawarma with sausage and mushrooms in a pita

Ingredients

  • mayonnaise;
  • 100 g boiled sausage;
  • greens;
  • 100 g of champignons;
  • three pitas;
  • Korean carrot;
  • cucumber;
  • onion;
  • tomato.

Preparation Method

1. Peel the onion from the peel, chop it into half rings and place in a deep bowl. Fill it with boiling water and leave for ten minutes to get rid of bitterness.

2. Clean the mushrooms, wash, dry and cut into thin slices. Fry the mushrooms in hot oil until all the moisture has evaporated.

3. Rinse the tomato, wipe with a towel and chop finely.

4. Put the fried mushrooms on a plate and leave to cool. Put the pan back on the fire and place the diced sausage into it. Fry until ruddy and cool.

5. Wash the cucumber finely chop.

6. Cut each pita in half. Get small "pockets". Put the prepared products in pita layers. Top with all the ketchup and mayonnaise.

Recipe 7. Shawarma with sausage and canned corn

Ingredients

  • mayonnaise;
  • two thin pita;
  • dried or fresh herbs;
  • 100 g smoked sausage;
  • small onion head;
  • 50 g of cheese;
  • 5 three sheets of fresh lettuce;
  • 50 g canned corn;
  • fresh tomato.

Preparation Method

1. Remove the film from the sausage and cut it into thin strips. Bulb clean and shred half rings. Tomato cut into slices.

2. Put the pan on the fire, pour oil into it and heat it well. We spread the sausage and vegetables, add canned corn. Fry, stirring constantly, for about ten minutes. Season with spices.

3. Lettuce leaves are rinsed and thinly shred. Cheese is ground into large chips.

4. Unfold the pita bread on the table. Put the green salad and cheese shavings. We pour all mayonnaise. From above we lay out the fried sausage with vegetables.

5. We connect the edges of the lavash to the center and wrap the filling in the form of a roll. Shawarma is ready. If you wish, you can fry it on both sides until golden.

Shawarma with sausage - tips and tricks

  • You can use absolutely any vegetables as a filling. They are usually used raw, but if you want, you can lightly fry.
  • It is better to fry shawarma on a grill pan.
  • When frying, lightly press down the shawarma with the lid.
  • You can use not only boiled or smoked sausage, but also ham.
  • Very tasty is the shawarma with garlic sauce, which is prepared on the basis of sour cream. Greens, spices, garlic and mustard are added to it. Thoroughly whisk everything until smooth.
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