Tuesday, May 12, 2015

Sausage Blinchiki

In my quest to try out more Russian dishes, I decided to try something I ate in Ukraine while I was adopting my twins. Sausage Blinchiki is making Russian crepes with cooked sausage and onions inside. This simple dish is very satisfying and my children quickly scarfed them down! I found the recipe here, but I altered it a bit to my liking. I believe that the difference between crepes and blinchiki is that the Russian version has more eggs in it. 

We ate them with roasted potatoes. And ketchup - because the Russians LOVE ketchup!

Sausage Blinchiki
Ingredients for Filling
2 lb ground sausage
1-2 onions, diced

Ingredients for Blinchiki
2 cups whole milk
4 large eggs
1 1/2 cups flour (I used this recipe)
1/4 tsp salt
2 tbsp powdered sugar

Saute the onions and add the ground sausage. Salt and pepper the meat to your liking.

The blinchiki are extremely easy to make. Beat the milk, eggs, flour, salt, and powdered sugar together until a uniform mixture.

Lightly butter or use some oil spray to grease an electric skillet (medium heat). Ladle in the batter into the center of the pan and spread it out evenly over the bottom to form a very thin layer. Similar to the way you would prepare crepes.

As soon as the batter on top no longer flows, flip the blinchik and cook for an additional 30 seconds. You don’t want to burn the dough, it shouldn’t take longer than 1-2 minutes to prepare one blinchik.

Once you have a stack you can start wrapping the blinchiki. Place one table spoon of the filling slightly off center of the blinchik and wrap it tightly to make sure it doesn't fall apart.

Place them in a pot or a covered bowl and store them in the fridge until you’re ready to serve.

Right before serving, lightly fry the blinchiki on some vegetable oil on both sides until golden brown. I fried them in the electric skillet where I browned the sausage and onions. 

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