Boiled meat for sandwiches. How to replace sausage with proper nutrition Meat for sandwiches recipes

Step 1: Prepare the beef and stuff it with garlic.

First, rinse the beef tenderloin well under cold running water, then dry the piece of meat with a clean kitchen paper towel. After this, thoroughly rub the meat with salt and pepper on all sides. Next, make deep cuts. along the grain meat. Insert cloves of garlic, previously peeled and chopped with a knife, into these recesses.

Step 2: Wrap the meat in foil.

Now cut a piece of foil for 2 lanes, lay them crosswise, and place a piece of stuffed meat in the middle of the resulting cross. Wrap it tightly with the ends of the foil on all sides. Be careful not to leave any holes in the foil. It should be intact and fit tightly to the surface of the beef.

Step 3: Cook the meat.

Then place the prepared meat in the air fryer (you can put it in the oven), turn it on and install temperature 185 degrees, select medium speed and leave to prepare for 1 hour 40 minutes.

Step 4: Serve sandwich meat instead of sausage.

After the allotted time, remove the meat from the air fryer or oven, cool, do not rush to unwrap it so as not to get burned. Leave for 10-15 minutes, then unwrap it, if you are going to eat the meat right away, then cut it into portioned slices and place it beautifully on a serving plate. If you are going to put the meat aside for tomorrow, then cool it properly to room temperature, and then place it in a closed container in the refrigerator so that it does not dry out. It is best to serve this meat chilled along with horseradish and mustard. Sandwiches with this product turn out very tasty and aromatic. Enjoy your meal!

To prepare this dish you need to buy a piece of fresh beef. It can be identified by the following qualities: it should be a uniform scarlet color. A piece of meat should not emit unpleasant odors. The meat fibers themselves must be elastic.

Meat prepared according to this recipe can be stored in the refrigerator for quite a long time. For 7-10 days you don’t even have to worry about its safety and freshness. In this regard, you can prepare the dish for future use and be always “fully armed” when unexpected guests arrive or when your household members spontaneously feel hungry.

Meat can also be served on the festive table in the form of beautiful cold cuts. To do this, cut the cooked and cooled beef against the grain and arrange beautifully on a larger dish or plate. You can decorate it with sprigs of fresh herbs, vegetables, and sprinkle with dry ground paprika.

Compliance with the principles of proper nutrition is becoming increasingly important for those who want to maintain a good figure, ideal weight and good health for many years. Changing our taste habits, adapting them to a more balanced and healthy diet, we are faced with the question: how to replace sausage with proper nutrition.

On a note! The need to stop eating sausage and sausage products while following proper nutrition or a diet for weight loss is caused by the peculiarities of the composition of these products. A significant content of fat - from 20 to 46%, salt, artificial food additives, makes this type of product more than undesirable.

Poultry instead of sausage

It is most natural to replace sausage in the diet with boiled chicken breasts, containing about 3% fat and up to 30% protein. Cooked chicken breasts are convenient to cut into slices and use instead of sausage for breakfast or dinner, as well as as an ingredient in salads, appetizers and other dishes.

Another option for using white chicken meat is to rub it with spices and bake it in foil; a more refined option is baked chicken fillet stuffed with mushrooms, cheese, scrambled eggs, sun-dried tomatoes or herbs.

If desired, you can make a delicious roll from chicken meat that can replace sausage.

Pastrami and ham made from turkey fillet will not only replace sausage when making sandwiches, but will become an excellent appetizer for the holiday table. You can also make a tasty and healthy pate from turkey:

Grind boiled turkey meat in a blender, mix with yogurt or sour cream, add finely chopped cucumber and herbs. Cool. The pate is ready!

Meat instead of sausage

Veal, beef and lean pork, boiled with spices and herbs, will compete with sausage.

Another worthy answer to sausage is oven-baked meat:

Rub a piece of beef tenderloin, weighing 0.5 kg, with spices and salt and, making small cuts between the fibers, stuff with chopped garlic. Wrap tightly with foil and bake in the oven or airbag for 1.5-2 hours. It is better to eat the finished meat chilled, cut into slices.

In addition, the meat fillet can be used to make meatloaf, jerky or pate.

Rabbit meat has excellent dietary qualities, so why not use it to make terrine, meat loaf or meat casserole. Such dishes are quite capable of becoming an excellent snack or a full-fledged dish for lunch, replacing sausage.

You can make sausages from minced meat or minced meat at home, and to make them as healthy as possible, bake them in the oven or grill them.

Fish instead of sausage

As a substitute for sausage, you can successfully use lightly salted salmon or low-fat fish, steamed, grilled or baked in foil:

• zander
• trout
• navaga
• cod
• pollock
• flounder

Instead of sausage, you can also prepare fish pate and steamed fish cutlets from fish. But it is better to avoid eating smoked fish.

On a note! With proper nutrition, the diet should contain 2 times more fish than meat.

Offal instead of sausage

An excellent dietary substitute for sausage would be chicken liver if you make pate from it. Chicken liver pate can be eaten as an independent dish, or you can serve it by placing pieces of sweet pepper or olives in the middle of the pate and wrapping it in an omelette.

On a note! Chicken liver contains 20% protein and only 6% fat.

Boiled beef or pork tongue will also serve as an excellent delicious alternative to sausage. To do this, the tongue must be boiled for about 3 hours with bay leaves and spices, then peeled and cut into slices.

On a note! 100 g of beef tongue contains only 173 kcal, 16 g of protein and 12 g of fat.

Boiled or baked beef heart is another option for a successful sausage replacement. The cooked heart can be cut into slices or made into a pate or salad.

On a note! Beef heart is a source of vitamins, micro and macronutrients, 16% protein and 4% fat.

Hummus instead of sausage

Hummus is a kind of pate or paste made from chickpeas - Turkish peas. It is very popular in many countries. You can make your own hummus or buy it ready-made at the store. A slice of bread with hummus will not only replace a sandwich with sausage, satisfying your hunger, but will also become a source of protein, vitamins, minerals, and coarse dietary fiber.

The simplest dishes prepared in accordance with the canons of proper nutrition from meat, fish, poultry or offal will be a worthy replacement for sausage, diversifying your daily diet.

Baked meat prepared according to this recipe will be a tasty, healthy alternative to store-bought sausage. Sandwiches are good with this meat, and as a cut it will look worthy on an everyday or holiday table.

Ingredients

To prepare meat for sandwiches you will need:

pork fillet - 600 g;
soy sauce - 100 ml;
sugar - 3 tbsp. l.;
onion (medium size) - 1 pc.;
garlic (chopped) - 2 cloves;
ginger (ground) - 1 tsp;
sesame (seeds) - 4 tbsp. l.;
vegetable oil - 2 tbsp. l.

Cooking steps

Coat the pork with marinade on all sides, cover and refrigerate for 3-4 hours.

Remove the meat from the marinade, place in a greased pan and bake, uncovered, in a preheated oven for 50-60 minutes at 200 degrees.

While the meat is baking, bring the remaining marinade to a boil and simmer for 5 minutes. Strain. Can be served with meat. The marinade is made exclusively for spicy lovers!

Our delicious, aromatic sandwich meat is ready!

Even after standing in the refrigerator, the meat remains juicy.

It can rightfully be called a very popular dish, which we readily use both morning and evening. We suggest that you familiarize yourself with recipe for boiled meat for sandwiches, which will allow you to eat nourishing, tasty and healthy. It is clear that preparing a sandwich with sausage is faster in time, but it is not known what ingredients are in this sausage, so it is better to give preference to natural meat.

Boiled meat for sandwiches

We quite often make sandwiches at home, which we take to work for a snack, and our youngest son takes to school. To make sandwiches, we buy different sausages, both smoked and boiled, which cost a lot, but we are not sure of its benefits for the body. The only advantage of sausage compared to boiled meat is convenience - you don’t need to do anything, cut off a piece, put it on bread and the sandwich is ready. But if you have time and want to eat healthy, then it is better to boil a piece of meat, which is suitable for main courses and for making sandwiches on the road.

Boiling meat for sandwiches is easy, it just takes time and a little spice. In principle, you can boil meat without various spices; you only need salt and water. But if you use spices, as well as garlic pressed through a garlic press, then the meat boiled for sandwiches will be much more aromatic and tastier. Here you need to clarify that if you are going to take sandwiches with you to work, and do not want the garlic smell coming from you, then exclude garlic in the recipe for boiling meat given below.

Boiled meat recipe for sandwiches

In order to make boiled meat for sandwiches not only tasty, but also aromatic, we will need, in addition to the meat itself, the following ingredients:

‒ 5-6 bay leaves;
- a tablespoon of dry mustard;
‒ 5-6 grains of black pepper;
- a couple of allspice grains;
- a couple of carnation inflorescences;
- dry spices for meat;
- table salt (about 1 tablespoon per kilogram of meat);

‒ garlic - 5-6 cloves.

The water in the pan where the meat (pork, beef, chicken) will be cooked should cover the fillet pieces by about a finger. The easiest way is to put the meat in a pan, pour in as much cold water as you need, then take out the meat, put the pan on the stove and boil the water. First, bay leaves are thrown into the water and boiled for about five minutes, after which they are taken out and thrown away. Next, all the spices are added to boiling water, this marinade boils and a piece or pieces of meat are placed there. Meat for sandwiches should be cooked for about forty minutes, and it should be salted about 5 minutes before the end of cooking, otherwise the fillet will be tough.

The most suitable meat for sandwiches can be called, the fillet of which will make the prepared sandwich more juicy and tasty. But drier types of meat, like beef or chicken, are also perfect for making sandwiches; it’s still tastier and healthier than store-bought sausage, which costs about the same, and sometimes more, than meat. Even if you buy chicken fillet, which is cheaper than pork, you can make the sandwich more juicy with the help of fresh cucumber slices or lettuce leaves. If you use fatty pork, then a sandwich with boiled meat turns out to be an excellent food for the office or picnics.

To make the sandwich meat more flavorful and piquant, after it is cooked and you have taken it out of the pan to cool, you can rub the pieces of meat with crushed garlic. While the meat is still warm, it absorbs the garlic aroma well, and by rubbing the pieces of boiled garlic mixture you will make the sandwich meat much tastier and more flavorful. In the photos above, we did not make sandwiches, since we were not going anywhere, but simply cut it into small pieces for lunch.

Specialists from the US Centers for Disease Control and Prevention conducted a study and found that insufficient meat in the diet negatively affects the appearance of the fairer sex.

On the contrary, it was believed that women should not often eat meat; it was much better to give preference to fish and poultry.

Replacing meat with sausage is an excellent solution for those who, firstly, love meat, and secondly, need a product that can be stored for a long time in the refrigerator.

We need recipes that create a product for sandwiches, for work meals, for light dinners.

Meat baked in marjoram

You will need: piece of meat (tenderloin, brisket, cut with ribs, beef or pork) 2 kg, marjoram - 6 tbsp, garlic - 15 teeth, salt - 2 tbsp, ground black pepper - 1 tsp. l.

Preparation:

Wash the meat in pieces and dry it. Squeeze the garlic into a separate bowl, mix with marjoram, salt and pepper. Thanks to the garlic juice, you should get a plastic paste.

Place the meat on a large sheet of food foil and coat it with the mixture - all over, on all sides. Wrap tightly in foil. Can be done in several layers. And put it in the refrigerator for a day or two.

Then take it out and bake at 180C for an hour and a half. Without unrolling the foil, let it cool. This meat can be cut into sandwiches, added to salads, and added to main courses.

Meat stewed in a cauldron

This recipe is suitable for those who are not particularly fond of herbs. You can also store this piece of cooked meat in foil in the refrigerator. Sometimes you can stuff it with prunes.

You will need: meat (beef, lamb, pork) 2 kg, carrots - 6-8 pcs, garlic - 3-4 heads, white wine 200 g.

Preparation:

The piece of meat should be square or close to it. Peel the carrots, cut into thin long cubes, peel and layer the garlic.

Use a thin knife to make holes in the meat and stuff with carrots and garlic. Next, a piece of stuffed meat should be sprinkled with water and sprinkled with black pepper and only then with salt.

Don’t worry, the meat will “take” just enough salt and pepper.

Now the main thing!

While I'm frying, I put the cauldron on high heat. It is advisable to heat the cauldron for 10-15 minutes, while the lid should be removed.

First, I pour water into a 250 mm glass and put it in the freezer. In a hot cauldron, without oil (!), I lower a piece of meat to the bottom. The cauldron begins to grumble, there is even a little smoke, but the fire is still big. I wait 30-40 seconds and pour ice water into the cauldron, but NOT on the piece itself, but between the walls and the piece. .

Immediately close the lid, take an oven mitt and press the lid of the cauldron for 1 minute. The fire is still big. After a minute, I turn the heat to minimum, and after 1.5 hours of simmering, the dish is ready. Just don’t lift the lid for at least one hour.

After 1 hour 20 minutes. I pour 50 grams of dry wine per piece.

Boiled beef

Required: 2 kg. beef (better than tenderloin), bouquet garni (usually a bouquet garni consists of: a small bunch of parsley or parsley stems, 6-8 sprigs of fresh thyme, 1 bay leaf, 2-3 celery leaves, wrapped in gauze and tied with cotton thread.

You can simply tie the stems of the herbs and not wrap them in gauze, or you can make a longitudinal cut in a piece of the leek stem, place the herbs, black and allspice peas in it and tie the stem with thread in several places across), salt, pepper.

Preparation:

Boil water, put a bouquet of Garni in it and bring to a boil again. Add the meat in pieces, reduce the heat and forget about the meat for 2.5 hours. Turn off the heat and leave to cool in the broth. Cut into layers and eat.

Meat pudding

Required: 1 kg. minced beef/pork, 2 eggs, a bunch of herbs, 2 boiled carrots, 50 g breadcrumbs, salt, pepper - to taste.

Preparation:

Everything is mixed well, salted and peppered to taste, laid out in a three-centimeter layer in a long, preferably rectangular shape and baked in a not very hot oven (180 degrees) until cooked.

Attention! This thing, firstly, rises well, that is, it will be not three, but 6-7 centimeters in height, and secondly, it gives juice, so after turning off the oven, let it sit to soak in the juice.

Meatloaf

What I like about the roll is the variety of filling options. From cheese with nuts, to mushrooms, vegetables or... other types of meat.

Required: 1 kg. minced beef/pork, salt, pepper, 1 raw egg, 400 g chicken liver, 3 boiled eggs, 1 carrot, 1 onion, vegetable oil

Preparation:

Grate the carrots and cut the onion into thin half rings. Fry the chicken liver with vegetables, add salt at the end.

Beat the egg into the minced meat, add salt and pepper and place it on a wet cloth napkin like an oval pancake. Place a strip of chicken liver and vegetables on top of the minced meat and roll the pancake into a roll.

Carefully roll the roll onto the baking sheet. Bake for about an hour at 180C.

When it cools down, it’s great to cut and put on sandwiches.
The filling can also be laid out in fragments: first a piece of mushrooms, then a boiled egg with green onions, then cabbage.

Bird

Frankly, there is nothing easier than cooking poultry instead of sausage. Here you don’t even need a recipe, as such.

Take a baking sleeve and place chicken, turkey, or duck fillet there. Add salt, pepper, marjoram or thyme and bake. The meat will not be dry and will go great with my favorite sandwich.

Roasted Turkey Breast Sandwich

Will need: baked turkey breast 100 g, 1 pickled cucumber, iceberg lettuce, 1 tsp. mayonnaise, 1 slice of Cheddar cheese.
Preparation:

Spread mayonnaise on a round soft bun, cut lengthwise, put lettuce, then breast plates, then cheese, and chopped cucumber on top.

Chicken liver pate

Will need: 1 kg. fresh chicken liver, 2 carrots, 2 onions, 200 g butter, 50 g vegetable oil, salt, pepper - to taste.

Preparation:

Finely chop the onion, grate the carrots and fry in vegetable oil until soft. Add the liver (washed and dried) to the pan.

Fry over high heat for 5 minutes, turning. Salt and pepper. Set aside to cool.

Grind the liver with vegetables in a blender to obtain a homogeneous mass.

Place the liver mass on plastic wrap and smooth it out. Place butter on top and roll up. Place in the refrigerator.

Fish

Sole pate (you can use perch, cod, pollock or a mixed bouquet)

Will need: 1 kg. fish (fillet), 2 eggs, 1 carrot, 1 onion, 1 bunch of dill, salt, white pepper, white mustard seeds

Preparation:

Boil fish and vegetables until tender in a minimum amount of water. Remove and grind in a blender until smooth along with fresh dill. Add spices, stir and add beaten eggs. Stir and place in a baking dish, greased with vegetable oil and sprinkled with breadcrumbs. . I have a rectangular glass mold - it turns out great. Bake for 15-20 minutes at 180-200C.