Make chicken sausage. Delicious food with your own hands: learning how to cook homemade chicken sausage

Ingredients

To prepare homemade chicken sausage in the intestines, you will need:
chicken - 2.5 kg;
milk - 300 ml;
salt - 2 tsp;
ground black pepper - 0.5 tsp;
garlic - 7 cloves;
intestines - about 2 m.
For cooking sausage:
water - 1.5 liters;
salt - a pinch;
black allspice - 5 pcs.;
bay leaf - 2 pcs.
For frying sausage:
lard (or vegetable oil) - 2 tbsp. l.

Cooking steps

Divide the chicken into pieces, remove the skin and flesh from the bones. Set the chicken breast flesh aside. Bones can be used to prepare the first course.

Chop the skin, pulp (no need to twist the chicken breast) and garlic with a meat grinder.

Cut the skinless chicken breast into small pieces.

Combine meat, rolled through a meat grinder, and meat cut into pieces, add salt, black pepper and milk.
Thoroughly mix the resulting minced meat. Minced meat for cooking chicken sausage is not liquid, but not thick either. From a chicken weighing 2.5 kilograms, I got 1.6 kilograms of minced meat. Cover with cling film and refrigerate for 2-3 hours. After the time has elapsed, remove the minced meat from the refrigerator and mix again.

Put the intestine on a special nozzle for sausages. Attach the nozzle to the meat grinder, tie the end of the intestine with a thread. Using a meat grinder, fill the intestine with prepared minced meat (if there is no special nozzle for a meat grinder, you can fill the intestine with minced meat by inserting the neck of a cut bottle into the intestine).

Using a needle, you need to prick the future chicken sausage from all sides, especially in places where there are visible voids so that the sausage does not burst during cooking.

Cook from the moment of boiling for 25-30 minutes over low heat.

From 1.6 kilograms of minced chicken, I got three homemade chicken sausages weighing 1.343 kilograms. Boiled sausage can be frozen, and then, slightly thawed, just fry.

Homemade chicken sausage cooked in the intestines according to this recipe is very tasty, moderately salty and juicy.

Tasty and pleasant moments!

Would you like to treat your family members to a delicious homemade sausage for dinner? There is nothing easier.

I present to your attention a good recipe for homemade boiled chicken sausage.

This recipe is simple and time-tested, according to which you can easily and simply prepare a delicious meat product for the whole family.

Do-it-yourself sausage has a number of significant advantages over a store-bought product:

• Homemade sausage does not contain harmful additives, dyes, flavor enhancers and preservatives - you have full control over the cooking process;
• Less fat and calories than purchased sausage - about 130 kcal per 100 grams of the finished product. We can say that this is a dietary product;
• Excellent quality and wonderful homemade taste of homemade sausages.

Now I will share with you a good homemade sausage recipe.

Homemade chicken sausage

Cooking Ingredients:

• Chicken fillet (or turkey fillet) - 700 grams;
• Cream or milk - 300 milliliters;
• Egg whites - 3 pieces;
• Salt - 1 teaspoon;
• Black ground pepper - 0.5 teaspoon;
• Garlic - 2 cloves (add garlic to taste);
• You can also add a little red hot pepper and other seasonings to taste.

Sausage preparation:

Wash the raw fillet, dry and cut into small pieces.

Grind the chicken fillet in a blender to a paste-like state. Then add egg whites, spices, a little salt and pepper to the meat puree. You can add a little nutmeg if you want and taste.

Pour the chilled cream into the minced meat and mix the mass well until smooth - we should get a mass resembling a cream.

We spread the minced meat on a cling film - 1/3 minced meat on a rectangular piece of film, wrap it in a sausage and tie the edges with a thread. So we will do it two more times - we will get three sausages.

You can put the minced meat on a piece of food foil and wrap it tightly, as you wrap a candy. For reliability, it is advisable to wrap in foil in several layers.

Each time we lay on a new layer of foil with a seam down. Then we wrap it with cling film and tie the ends well with a thread.

Pour water into a wide saucepan (or ducklings) and bring to a boil, reduce the heat to a minimum. Immerse the sausage in water.

Note!

Water should cover the sausages completely, so that they do not float, we press them on top with small plates.

Cook homemade sausage for 60 minutes from the moment of boiling, then remove from the water, cool on a wire rack and put in the refrigerator for 10 hours.

For a better taste of sausages, you can remove the film or foil, lay parchment paper on the table, sprinkle it well with various herbs.

Put the sausage on the herbs, wrap in parchment and put in the refrigerator for about 8 hours or overnight.

Before serving, remove the paper and cut the sausage into pieces.

Note!

You can add pieces of fried mushrooms, ham, peppers, eggs and other additives to taste in minced meat.

Homemade boiled chicken sausage is ready, try how delicious it turned out.

I suggest watching the video: Dietary homemade CHICKEN SAUSAGE

1. Wash the chicken fillet and remove the film. If the breast is with a bone, then remove it. Place the meat in a food processor with the cutting blade attached.

2. Turn on the appliance and beat the food until smooth. If there is no such device, then pass the fillet through a meat grinder or simply chop finely with a sharp knife.

3. Transfer the minced meat to a bowl.

4. Peel the garlic, finely chop and add to the meat. Season foods with salt and ground pepper.

5. Sprinkle starch. It is better to sift it through a fine sieve so that all the lumps are broken. Stir well after mince.

6. Pour the cream into a bowl.

7. Mix the food well. The stuffing will turn out slightly runny. But don't let that scare you.

8. Next, take the cling film and fold it in half. You should get a square of about 25 * 25 cm. Put the minced meat in the middle of the film, which you lay in the form of a sausage.

9. Wrap the sausage with cling film and fix the edges tightly. If desired, for reliability, you can still wrap the product with a film.

10. Put the sausage in a saucepan and cover with water.

11. Send the sausage to cook on the stove. After boiling, cook it for 40-45 minutes. If desired, you can put bay leaves, peppercorns and other roots in the broth. When the sausage is cooked, remove it from the pan and put it on a plank to cool. After reaching room temperature, put it in the refrigerator overnight. Unfold a completely cold product from polyethylene and serve it to the table or cook various dishes.

There are no difficulties in preparing this homemade chicken sausage and, which is also important, we will use paper and a baking sleeve for shaping, and not intestines, which not everyone and not always can buy.

The main component is chicken breast, and as an additive - chicken thigh, which we simply chop finely, and these pieces will become a kind of meat inclusion.

To grind the breast, you can use two methods - either grind in a blender, or scroll in a meat grinder. Personally, I prefer a blender. In this case, just put the chicken breast in it, almost all the other ingredients and grind until smooth.

In the case of a meat grinder, we twist only the breast, and then add everything else and mix.

So, remove the skin from the chicken thigh, separate the meat from the bone and cut into a cube, rather small. Garlic needs to be peeled and chopped in a way convenient for you. I run it through a garlic press.

I always buy Dr. Otker's gelatin. It's small and I really like it. If suddenly you have large "crystals", then just grind it slightly in a coffee grinder.
We put absolutely everything in a blender, except for the chopped pieces of the thigh. Stir in the pieces after grinding, and adjust the taste of the salt. I put 1 heaping teaspoon.

And now we take ordinary baking paper and cut off a piece.
We spread the chicken mass from one end.

Using paper, twist tightly, forming a sausage. Carefully tie the ends with a rope first, and then the entire sausage.

Place the rolled sausage in the baking sleeve, make the ends fairly large, and again tie well - we need to prevent water from getting inside.
We put our roll in a saucepan with water so that the water covers the sausage, the sleeve ends up, and cook for 20-25 minutes under the lid.

After that, choose the sausage from the pan, cool a little, choose from the sleeve and put it to cool completely, preferably at night. When the sausage is at room temperature, transfer the bundle to the refrigerator, let it sit there for at least a few hours to seal.

Great replacement for store bought!
And there is homemade chicken sausage in my refrigerator, in the same paper in which it was cooked.

Can you walk past the sausage counter in the store? I do it with difficulty, so no, no, and I will buy a piece of dry-cured, smoked or boiled sausage. However, recently I have been trying to adhere to proper nutrition, in which it is undesirable to eat purchased tasty “harmful things”. In order not to break the diet, but also not to deny yourself your favorite product, I began to cook it at home. Homemade chicken sausage with vegetables turns out to be just excellent. By the way, this recipe was appreciated not only by me, but also by my husband, and even my picky son.

Ingredients for Homemade Chicken Sausage:

• 2 chicken fillets or one chicken breast
• 1 egg
• 70 g milk
• 2 medium raw carrots
• 2 garlic cloves
• a bunch of dill (I had frozen)
• sweet paprika
• salt (you can add other spices and seasonings if you wish)
• also prepare foil and 4 plastic bags

How to cook homemade chicken sausage:

1) We start by defrosting the fillet or separating it from the sternum. I would not advise taking ready-made minced meat, firstly, we are still preparing dietary sausage, and the breast is the most suitable ingredient for this, secondly, lard is added to it for fat content, and thirdly, the consistency of the sausage will be very fine-grained. Cut the fillet into pieces and grind in a blender. It is not worth achieving minced meat of a homogeneous consistency, let small pieces of chicken remain in it.

2) Transfer to a bowl, beat in the egg and pour in milk at room temperature, mix.

3) Three peeled and washed carrots on a grater slightly less than average.

She will not only make the sausage tastier, but will give it color. By the way, to “decorate” homemade sausage, you can also add a little beetroot juice.

Next, cut the garlic into thin slices and add the herbs.

4) Salt, mix thoroughly.

5) Tear off a piece of foil and put half of the minced meat on the edge.

6) You can divide it into 3 parts, and then you will have 3 sausages. Although focus on the volume of the pan, if it allows, then you can roll up one large sausage, the main thing is that everything fits.

We twist into a tight roll, carefully fasten the edges.

7) And immediately wrap the second layer of foil. We place each meat “candy” in two plastic bags, be sure to let the air out of the latter and tie it tightly.