Kolbasa v obsypke
Istochnik belka i zhirov s bolee yarkim pryanym profilem za schet papriki, koriandra i chernogo pertsa. Zhelatinovaya obolochka pomogaet sokhranit sochnost poverkhnosti, a vkus poluchaetsya nasyshchennym, pryanym i slegka pikantnym.
Snachala podgotovte gotovyy baton kolbasy ili servelata (800 g): snimite obolochku s polnostyu ostyvshego izdeliya i tshchatelno obsushite poverkhnost. Esli na batone est tonkaya zhirovaya plenka, protrite ee bumazhnym polotentsem, inache obsypka lyazhet pyatnami i budet spolzat.
Zaleyte zhelatin (30 g) vodoy (120 g) na 20-30 minut, zatem korotko progreyte ego do zhidkogo sostoyaniya, ne dovodya do kipeniya. Smeshayte papriku (20 g), koriandr (10 g) i chernyy perets (3 g) v shirokoy forme. Bystro okunite baton v zhelatin ili khorosho prokraste ego kistyu, zatem srazu obvalyayte v pryanoy smesi i slegka prizhmite pokrytie rukami.
Perelozhite baton na reshetku i uberite v kholodilnik na 2-3 chasa, chtoby zhelatinovaya plenka skhvatilas. Posle stabilizatsii kolbasu mozhno rezat tonkimi lomtikami: obsypka uzhe ne budet osypatsya tak aktivno, a vkus stanet rovnee i yarche.
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