More and more housewives are starting to prepare homemade sausages, frankfurters and wieners. Homemade chicken sausages are very common. There are a lot of options for preparing them, but today I will share with you a hit recipe that makes sausages from minced chicken at home simply incomparable! They are moderately fatty, very juicy and tender. There is just enough salt and spices in the sausages to highlight the taste of the meat, and not overwhelm it. You can’t buy such delicacies in stores; you can only prepare them yourself. So I highly recommend purchasing artificial or natural sausage casings and starting cooking. And yes, in order not to lose the recipe, I advise you to add it to your social networks. networks, look for buttons below. According to this recipe, you can prepare sausages from any minced meat: pork + beef, lamb, chicken. It always turns out so delicious that you can not only lick your fingers, but even swallow it. I highly recommend making homemade sausages from minced pork and beef. The main thing here is the set of spices and their proportions with salt. Although, you can also experiment with spices. The proportions of lard and meat used are also very important. Let's now talk about everything in more detail, move on to the step-by-step recipe with photos.
Ingredients:
- 1 kg of fresh chicken breasts (fillets);
- 250 g lard;
- 2 cloves of garlic;
- 0.5 tsp coriander;
- 0.5 tsp freshly ground black pepper;
- optional red hot pepper on the blade of a knife;
- 1 tsp paprika;
- 10-12 g salt;
- 15 g parsley;
- sausage casing.
Homemade chicken sausage recipe
1. So, we’ll start with one of the main secrets: for homemade sausages to be juicy, they must contain at least 20-25% fat. Therefore, if we use chicken fillet as a meat ingredient, we must add lard. You can take chicken thighs, the meat already comes with fat on them, and in this case there is no need to add pig lard. You just need to cut off the fatty meat, the skin and bones can be used for broth.
The second secret of delicious homemade sausages is that the meat must be fresh! And the temperature in the kitchen is cool.
But we will start preparing chicken sausage with fresh lard, just purchased at the market. We wash the lard under cool water, dry it with a napkin, and be sure to remove the skin.
It is advisable to buy lard only from farmers and immediately after processing the carcass. If the product is presented in a store, the packaging should provide the most complete information about it. The best lard is considered to be the one sold with the skin, and the more valuable is the back lard. It should be light pink when cut. The smell of the fresh product is sweetish and pleasant. It is better to take lard from a pig, not from a boar. You can determine this by trying to separate a piece from the skin. If it comes off easily, it means pigs.
2. Cut into several pieces. This will make it more convenient to grind in a meat grinder.
3. We also wash the chicken fillet, dry it and cut it into pieces.
When purchasing, do not forget the following rules:
- Breast on the bone and with skin costs much less, but it will take longer to process, and the sausage will end up being fattier;
- When choosing fillets, you should not give preference to the largest pieces; perhaps the bird was fattened with the help of additives harmful to humans, or meat that is ready for sale has undergone additional processing;
- The smell should be light and pleasant;
- The color of the fillet should be light pink, the surface should be smooth, not slippery;
- When pressed, the pit should disappear within seconds, otherwise it can be concluded that it has been re-frozen or has passed its expiration date.
4. Grind the fillet in a meat grinder.
5. Then we pass the lard through a meat grinder.
Advice! To ensure that the lard is ground well, you can first put it in the freezer for a few minutes.
6. Prepare spices. It is best to grind them with a mortar by hand so that they maximize their taste and aroma. Coreander gives the sausage a particularly interesting taste, despite the fact that many people don’t like it. Paprika, black and red hot peppers only complement the taste.
7. Add all seasonings, salt and finely chopped herbs to the minced meat. You can additionally mince the chopped herbs along with the garlic.
The grains that are visible in the photo are my kind of freshly ground red pepper, for lovers of spicy food. Spicy sausages are something!
8. Mix the minced meat thoroughly.
9. You can cook sausages from chicken fillet in the intestines. The casings and casings into which minced meat is loaded to give the sausages the correct shape are natural casings. But today, more simplified options are increasingly being used, for example, cellulose casings, which will be in our recipe. They are much more sterile than intestines, stronger, and finished chicken fillet sausages will be stored in them longer. The cellulose casing does not require any preparatory work.
10. Fill the sausage stuffer with minced meat.
If you don’t have a special syringe for sausage, you can use a regular plastic bottle, cutting off the bottom part of it and putting the casing on the neck.
11. We put the sheath on the syringe as in the photo. If there is any excess shell left, cut it off and tie a knot at the end, or preferably several. There should be no air in the shell; the edge should be adjacent to the nose of the syringe.
12. Fill with minced meat, and also tie a strong knot at the other end.
Advice! Do not stuff the shell with minced meat too tightly. Let there be some free space in it. Do not force it, let the minced meat come out of the syringe and the casing itself straightens with it, just support the sausage with your other hand. Otherwise, the shell may not withstand the pressure and will tear.
13. We don’t need such a long fried sausage, so, turning clockwise, we’ll roll it into several sausages.
14. This is how many sausages we got from the specified amount of products. And we will cook everything whole, without cutting.
15. Take a frying pan with a non-stick coating, grease it with vegetable oil, and fill it halfway with water. Place the sausages so that they do not unwind as much as possible. It is also recommended to pierce each sausage in several places with a toothpick.
16. Cook over low heat until half the water has evaporated.
17. Then turn it over and continue cooking. As soon as the water evaporates, the sausages will begin to fry in their own fat. Once fried on one side, turn it over. As you can see in the photo, by this time part of the casing had simply fallen off (this also depends on the quality of the casing), but the sausages remained intact and beautiful.
18. So the chicken sausages are ready at home. You will definitely need the recipe. Moreover, raw sausages in a casing keep well for a couple of weeks in the freezer. It's convenient and very tasty!
You can serve chicken sausages with any side dish, but they are ideally combined with mashed potatoes and fresh (salted) vegetables. Bon appetit!
The Easter table is completely special, solemn and not simple in its content and meaning. Everything in it is thought out to the smallest detail, all ritual dishes are symbolic and permeated with unearthly allegory. This is not surprising, since the most important Christian holiday of the Resurrection is coming, the holiday of the victory of light over darkness and life over death!..
Everyone knows that for Easter it is customary to prepare Easter cakes in all the colors of the rainbow. Perhaps this is a minimal and obligatory list of what is prepared for the holiday, but as for meat or fish treats, there are no restrictions! They say that a long time ago, wealthy owners prepared at least 40 dishes according to the number of days of Lent, so the feasts were wide. In Rus', they prepared snacks from vegetables, mushrooms and offal, cooked jellies and jellied meats, simmered porridge and roast in the oven, baked fish, meat and poultry, made jelly and sbitni. Supporting such a wonderful Orthodox tradition, we suggest preparing homemade sausage for Easter from chicken and cheese. You certainly won't find one like this in a store!
Ingredients:
Cooking time: 2 hours.
Servings: 15
1. To prepare a pasty meat base, which will hold all the other components of the sausage, you need to take 2 chicken fillets. We cut the fillet into cubes or randomly into medium pieces, convenient for further chopping in a food processor.
5 recipes for homemade sausage without using intestines - quick preparation and amazing taste! This is not some kind of surrogate from the store, into which who knows what was mixed.
This is a really tasty and healthy, and most importantly, budget-friendly chicken sausage that is very easy to prepare at home! The best thing about it is that it will be made from your favorite products without any unfamiliar additives. In addition, it is perfect for breakfast, in the form of a sandwich.
We noticed that you love DIY recipes, especially meat ones, especially budget ones, especially from Kostya Shirokaya 🙂 So just for you, recipes without guts: dietary ppshnoy from breasts and minced meat, liver, from breasts with gelatin and many others.
It’s easy to prepare and doesn’t take long, you just need a blender and you’ll get a delicious sausage.
Why should you limit your consumption of store-bought sausage?
The hysteria over the dangers of processed meat was particularly strong in October 2015, with the BBC reporting that “processed meat causes cancer” and The Sun not shying away from headlines like “A killer in your kitchen”. At the same time, the WHO, having collected enough scientific data, included “processed meat” in the list of category 1 carcinogens.
Some more true horror stories: There is a large-scale study that examined the medical records of 262,195 British women and found that eating 9 grams of bacon (just under 1 slice) daily could significantly increase the risk of developing breast cancer: if lung cancer developed in 86% of smokers, then Bowel cancer “only” affects 21% of people who eat processed meat.
But stop being scared, let's figure out what happened!
We always love to choose pink, solid, pretty sausage and nipples. But it is this color that indicates that the meat has been processed. nitrates and nitrites. This is what, according to experts, turns a completely harmless raw material into a carcinogen.
So it would be more correct to say that it is not processed meat that is dangerous in principle, because... This is too loose a concept, but meat processed with nitrates.
Scientists believe that semi-finished meat products can be produced more traditionally - with the help of common salt and aging. Of course, this is not profitable for manufacturers due to time. It is to speed up the cooking process that potassium nitrate (saltpeter) and sodium nitrite are used.
They themselves are not carcinogenic (natural nitrates are found in many green vegetables like spinach and celery). But during processing, nitrates interact with elements contained in meat (heme iron, amines and amides), forming nitroso compounds that damage the cells of the lining of the intestines, which can lead to cancer.
The second big danger is trans fats.
Manufacturers need denser fats for a certain structure of products, so they began to enrich liquid Omega 6 oils with hydrogen - “partially hydrogenated oils,” those same trans fats whose molecular structure our bodies cannot break down. Most of them develop inflammation and also have the bad feature of blocking the arteries. By the way, they were banned (not about Russia).
Lots of salt. We are not against salt, but it must be in adequate quantity.
Kostya Shirokaya is not yet ready to put an equal sign between the words “semi-finished meat products” and “cancer”. All this is still being studied, but we still advise limiting children from store-bought sausage and feeding them according to our recipe, because back in 1994, American epidemiologists found that just one hot dog a week increases the risk of developing brain cancer in children, especially with deficiency of certain vitamins.
The most delicious cooking recipes
Useful even for children
Here is Her Majesty PP milk boiled breast/fillet in cling film!
This is a real, canonical breast sausage with a simple recipe! The calorie content of boiled meat is also low (per 100 grams): 223 kcal., 15.5 g. protein, 16.2 g. fat, 2.4 gr. carbohydrates.
The main thing is not to be alarmed - this boiled sausage will have no guts!
- chicken fillet/breast – 500 gr.,
- cream 10% - 200 ml. (can be replaced with milk - 100 ml.),
- egg whites - 2 pcs.,
- beet juice - 30 ml.,
- garlic - 1 clove,
- salt - 1 tsp,
- pepper - a pinch.
It is important: We add beet juice for a more familiar reddish-pink color and delicate taste.
But did you know that most people pay attention to the color of meat, preferring red-pink tones, although this is exactly what should be avoided!
How to do:
In a blender, carefully grind the chicken fillet and garlic: if you find veins, pieces of muscle and fat, take it out, this will make the sausage much tastier and more uniform.
Add cream or milk to the resulting minced meat and continue beating until smooth.
Also, continuing to beat, add one egg white to the mixture, beet juice and spices. This is the consistency you should get:
Spoon the mixture onto cling film (folded 2-3 times) and form a sausage.
It’s convenient to do this by simply wrapping the film and tying the edges. Just in case, we’ll pack the sausage in another layer of film.
Boil water in a large saucepan, add the sausage and bring to a boil again. Next, you need to cook the sausage over low heat for about 30 minutes.
The most pleasant part: take out the finished sausage, let it cool (it’s better to be patient and not put it under cold water, but put the cooked product in a colander and let it cool completely).
Economical dietary in foil in the oven
Beautiful liver sausage made from gizzards and liver - it’s delicious, easy to prepare and economical on money!
Calorie content per 100 g: 258 kcal., 15 g. protein, 22 gr. fat, 0 gr. carbohydrates.
Giblet sausage and proper nutrition - why not? By-products are actually more than PP, but many people don’t know about it! The calorie content of offal is lower than that of meat, but it contains much more useful minerals and vitamins.
For example, the liver contains a huge amount of vitamins useful to our body, incl. and fat-soluble, such as E, A and D. It contains all kinds of amino acids, enzymes and B vitamins and many others. etc. The disadvantage of this by-product is its taste and smell, which not everyone likes, but you can get rid of them by soaking this by-product in cold water for several hours.
Dishes prepared from liver are recommended for patients with anemia, gastritis and other diseases of the gastrointestinal tract, as well as those who are prone to thrombosis and all kinds of inflammation. Chicken liver helps relieve fatigue and is recommended for diseases of the respiratory organs.
By the way, liver is a dietary product; it contains only 125 kcal per 100 grams. product. Also, when preparing these sausages, we will not use lard or fat. An additional plus is that these sausages are perfect for children and expectant mothers!
Ingredients for quick preparation of chicken sausage:
- foil (strong),
- chicken liver - 300 gr.,
- chicken gizzards - 300 gr.,
- corn grits (dry) - 1/2 tbsp.,
- egg whites - 1 pc.,
- refined vegetable oil - 2 tbsp. l.,
- garlic - 2 cloves,
- onion - 1 pc.,
- salt - 1 tsp,
- pepper - a pinch.
How to cook at home:
Finely chop the onion and lightly fry in sunflower oil until golden brown. Let cool to room temperature.
Pour boiling water over the finest ground corn grits at a ratio of 1 to 2 (1 part grain to 2 parts water) and leave until cool. Place in a sieve to drain excess liquid.
Cut the liver into pieces and combine in a blender with fried onions and dried ready-made corn porridge. Next, turn on the blender and grind the whole thing until smooth.
We take foil and cut it into pieces (depending on the desired size of the sausage, optimally 20 by 40 cm), and grease it with oil so that the sausages do not stick. We also need a cylindrical object that we don’t mind getting dirty, for example, a wooden masher. And with the help of this we form little bags with objects.
Put the minced meat into the resulting bag and twist it. Makes about 4 sausages! This is what the “cracker” should look like:
Place them on a baking sheet, pour 0.5 cups of water onto the baking sheet. Preheat the oven to 250 degrees. Place the sausages in the oven. After 10 minutes, lower the temperature by 120-130 degrees and cook them for another 30 minutes. After they have passed, turn off the oven and leave the sausages there for 10-15 minutes to “cook”.
Believe me, this sausage is tasty and hot, as a main dish, and cold, as a great low-calorie addition for sandwiches. Especially if you spread tomato sauce on a piece of bread, add a slice of cucumber, and a slice of sausage on top!
Delicatessen
This is a very simple dish with an extremely unusual taste - it’s not a shame to put it on the table in front of guests, because the aroma of this snack will be simply amazing.
Calorie content per 100 g: 200 kcal., 27.9 g. protein, 10 gr. fat, 4.4 g. carbohydrates.
Ingredients:
- cling film,
- chicken fillet - 3 pcs.,
- pitted prunes - 10 pcs.,
- cheese - 80 gr.,
- fresh herbs, salt and pepper - to taste.
Step-by-step preparation according to the recipe:
Unusual made from minced meat in a slow cooker
To prepare this yummy you need a minimum of attention - that’s what’s good about a multicooker! We will make the minced meat ourselves 😉
- sleeve for baking,
- chicken breast – 500 gr.,
- chicken drumsticks – 3 pcs.,
- milk – 30-50 g.,
- flaxseed flour - 1 tsp,
- sugar, pepper and salt - 1 pinch,
- seasonings for chicken - to taste.
How to cook:
Rinse the breast and drumsticks thoroughly under cold water. Be sure to remove the skin from them, take out the bones and cut them into pieces, throw them into a blender and grind everything until smooth.
Salt this chicken mass, pepper it, add your favorite spices and a little flaxseed flour. Mix everything well. Please note that the resulting minced meat should not be too thick.
Now add milk.
We take a baking sleeve, make a cut in it on one side and put our mass there.
Now we wrap the sleeve filled with minced meat like a sausage and tie its ends. Next, you need to put it in the refrigerator for 1-2 hours so that it does not “smear” during cooking.
Then we take out the sausage and put it in the multicooker bowl. Fill it with water (3 fingers above the sausage itself), close the lid. Select the “multi-cook” mode and set the timer for 50-60 minutes at a temperature of 90 degrees. Press “start” and wait for the sausage to cook.
When the dish is cooked, wait until it cools down and be sure to put it in the refrigerator for at least one hour. Homemade chicken sausage is cooked and ready to eat. It can be served with any main dish or vegetable side dish.
Dry-cured at home
Making homemade sausage without intestines is quite possible. If you don’t have a casing, you can replace it with regular gauze - the meat is not stuffed into the intestine, but is tightly wrapped in several layers of gauze, and then hung to dry.
But in our opinion, this is too complicated and extremely dangerous a product for your own preparation, because there is a very high probability that some kind of nastiness will appear in your aromatic sausage.
Compound:
- chicken fillet – 500 gr.,
- coarse sea salt – 0.5 kg.,
- ground pepper, thyme with rosemary – 1.5 tbsp.,
- bay leaf – 3 pcs.,
- cognac – 1/4 tbsp.,
- port wine - 1/4 tbsp.
Step by step recipe:
All ingredients (except meat) must be mixed with alcohol. We pour half of the resulting mixture into the form in which we will store our balyk (preferably glass), put the meat on it, and pour the remaining half of the mixture on top. Next, we cover the whole thing with film and put it in the refrigerator for 12 hours.
After time has passed, remove the fillet from the refrigerator, rinse off the salt, and dry with a towel. Next, we do the following trick: wrap the meat in gauze or a clean towel, return it to the refrigerator for another 12 hours. You can hold it a little longer. And then we take it out and eat it with pleasure:
Video
Visual recipes:
Bon appetit and good health, dear readers!
How to be sure that the sausage is natural - just cook it at home. Homemade chicken sausage is simple, healthy and very tasty!
- Chicken thigh (boneless) - 1 kg
- Garlic - 7-8 teeth.
- Salt (to taste) - 1 tsp.
- Black pepper (ground, to taste) - 0.5 tsp.
- Seasoning (for chicken and steak, to taste) - 0.5 tsp.
- Mayonnaise - 2 tbsp. l.
- Gelatin - 15 g
Cut the chicken meat together with the skin into cubes measuring 1.5 - 2 cm (not very finely). To make it quick, I buy pre-cut boneless chicken thighs.
We take spices and seasonings. That's all we need.
I would also like to dwell on the description of the spices for chicken and steak. This is the best spice I have ever bought. They give any meat dish a unique charm. Just in case, I’ll describe the ingredients: sea salt, onion, paprika, tomatoes, coriander, white pepper, chili, mustard seeds, cucurma.
Add salt and garlic to the minced meat.
Add black pepper and chicken and steak seasoning.
Add 2 tablespoons of mayonnaise and mix the minced meat thoroughly. After this, add 15 g of gelatin to the minced meat and mix again.
Let's start making sausages. This amount of minced meat produces 4 small sausages. Place ¼ of the minced meat on cling film.
Roll into a sausage.
After this, we wrap the top in foil like a “candy”.
And put it in the oven for 1 hour at 180 degrees.
When the sausage has cooled, put it in the refrigerator until the morning. In the morning you will have wonderful, tender and very tasty homemade sausage for breakfast! Bon appetit!
Recipe 2: delicious chicken sausage at home
Today you will learn how to make homemade chicken sausage from legs.
- Chicken legs (legs or thighs) - 2 kg.,
- Garlic – 1 head,
- Mustard, coriander, dried herbs,
- Salt to taste
- Pork intestines.
Rinse chicken legs with water. Dry them with napkins. Trim the meat. Grind the chicken fillet along with the fat and skins in a meat grinder.
If you want a fattier sausage, add lard cut into small pieces. Add spices and salt to the minced chicken. The set of spices for sausage can be different. But traditionally, coriander, mustard seeds, ground black pepper, and sometimes chopped bay leaf are added to it.
After adding the main spices, add mustard seeds.
Add garlic, passed through a press. Mix the minced chicken sausage thoroughly. To make the sausage more juicy, you can add cold water to it at the end of cooking. The proportion is easy to remember. For 1kg. Minced meat can be poured 2 tbsp. spoons of water.
Clean the intestines and rinse well. Once they are completely cleaned, place them in water with one teaspoon of lemon juice for 30 minutes. Stuff them with minced meat using a special attachment for a meat grinder. If it is not there, then you can use the cut off neck of a plastic bottle for these purposes. Tie the ends of the intestine with thread. It turned out to be a sausage ring. When making sausage, you can make twists every 6-9 cm, then you will get small chicken sausages.
Place the finished homemade chicken sausage on a baking sheet lined with parchment paper.
Place the baking sheet in the oven preheated to 180C. After 15-20 minutes, the sausage must be pierced with a needle over its entire area. This is necessary so that the air escapes and the sausage does not crack during baking. Homemade chicken sausage in the oven takes a total of 40-45 minutes to cook. The finished sausage should be golden brown and crispy.
Recipe 3: Homemade chicken sausage in cling film
Have you decided to make sausage at home, but you don’t have any collagen casings or intestines? No problem, you can cook homemade sausage in cling film. Of course, it won’t look as presentable as we would like, but homemade sausage in cling film turns out very tasty and healthy.
- minced chicken - 1 kg,
- lard - 250 g,
- onions - 2 pcs.,
- garlic - 5 cloves,
- English pepper - 5 peas (chopped),
- gelatin - 20 g,
- vodka - 1 shot glass,
- vegetable oil - 20 g,
- salt, pepper, paprika, nutmeg - to taste
Finely chop the lard, grind the garlic and onion in a blender or meat grinder, mix all the ingredients and let it sit in the refrigerator for several hours.
Place cling film on a sushi mat, place some of the sausage mince on it and roll the sausage. Pack very tightly on all sides, as in the photo.
Then cover the sausage with foil, twisting the ends tightly.
Make more sausages from the remaining minced meat in the same way. Place all the sausages in a wide saucepan, add hot water and simmer over low heat for about an hour after boiling. Drain the water, place the sausages on the table and let cool. Place in the refrigerator for several hours, preferably overnight. Remove the foil, cut the sausages, then remove the film. Homemade sausage in cling film is ready. Bon appetit!
Recipe 4, step by step: homemade chicken breast sausage
A simple recipe with step-by-step photos will teach everyone how to quickly make delicious fried meat sausages from chicken breast and pork in a natural casing without hassle or worry.
- chicken - 2 breasts
- pork lard - ¼ of the weight of chicken breasts
- hot pepper - 1 pod
- onions - to taste
- ground black pepper - to taste
- curry - to taste
- table salt - to taste
- light beer - 500 ml
- intestines - 1 meter per 500 grams of minced meat
Let's start preparing delicious sausages from chicken breasts by preparing the meat. Take two whole chicken breasts as shown in the photo. Rinse them in cold water and dry with paper towels, removing as much moisture as possible.
Separate the skin, cartilage and bones. Toss them aside because we will only be using white chicken in this dish.
A fully prepared fillet should look similar to the meat in the photo. Place the product in a dry bowl and cover with a lid or cling film.
Rinse a piece of lard, the weight of which is about a quarter of the weight of the chicken fillet. Rinse the product in cold water and wipe dry. Separate the skin from the piece as shown in the photo.
Cut the lard into thin strips.
This is how the quantitative ratio of meat and lard should look like in the photo for making sausages from chicken breasts.
Cut the meat and lard into pieces of the same size. The smaller the cubes, the denser the finished product will be..
Peel the head of garlic, separate the cloves and cut them into slices, like the garlic in the photo. Transfer the product to the minced meat.
Wash the hot pepper and remove the seeds. Cut into pieces of arbitrary shape and size, and place it in the minced meat. Rinse the knife and hands thoroughly so as not to accidentally rub pepper juice into your eyes or cause a burning sensation on the skin of your hands.
Peel the onion and then chop it. To cut onions without tears, use a little trick: soak the onions for five minutes in a small amount of cool water, and only then cut them. Rinse the tomatoes in warm water and place them in a deep bowl. After this, pour boiling water over the tomatoes and let stand for ten seconds. Quickly drain the vegetables in a colander and cool them under cold water. Remove the skin and chop them into small cubes.
Season the minced meat with spices and also add salt. Taste, because the amount of salt will directly depend on the amount of meat and lard.
Stir the minced meat. It should turn out approximately the same as our blank in the photo.
Rinse the intestine in cold water, simultaneously removing excess fat and mucus from it. Soak the salted intestine for an hour, and then fill it with warm water for ten minutes. This will restore its elasticity.
Pull the casing onto a funnel or a special device for stuffing sausages, which comes with the meat grinder. Tie the edge of the intestine with a knot or tie it with thread.
Fill the intestine with the prepared minced meat. Twist your intestines from time to time. Forming sausages of a convenient size. Once you have used all the minced meat, tie the edge of the casing. As a result of the work done, you will receive the same beautiful sausage as in the photo.
Place the sausage in a frying pan and fry it until golden brown, as shown in the photo. Cook the product over low heat, then the lard from the sausage will have time to release the fat, and the sausage will not stick to the pan and will brown evenly.
Place the prepared sausage on a baking sheet with high sides, and then prick it with a toothpick in several places. This will allow hot air to escape during baking, thereby preventing the shell from cracking.
Pour light beer over the product, covering the sausage by a third.
This is how the sausages will look like in the photo before being sent to an oven preheated to 150 degrees Celsius. Simmer them for three hours. During this time, the beer will completely evaporate, and the sausages will acquire a golden crispy crust.
Remove the finished sausages from the oven and cool to room temperature. Serve the spicy chicken sausages immediately after cooking. You can store and eat them like regular cutlets.
Recipe 5: Homemade chicken sausage with gelatin
- chicken meat - 800 g;
- gelatin - 10 g;
- salt - to taste;
- spices - to taste;
- fresh dill - 5 - 6 sprigs;
- garlic - 3 cloves
To prepare the sausage, take chicken fillet and one thigh. Remove the skin and bones from the thigh, then wash the meat, pat dry with paper towels and cut into small pieces.
Salt to taste, add spices, I also squeezed a couple of cloves of garlic through a press and finely chopped fresh herbs, in my case dill. Also at this stage we will add dry gelatin.
Mix everything thoroughly.
Now we need cling film to form the sausage. Place the prepared meat in the form of a sausage on the film; choose the length of the sausage yourself.
Wrap with cling film very tightly so that it holds its shape.
I got 2 small sausages.
Now wrap each sausage with more foil on top of the cling film. Place in a preheated oven at 180 degrees for 1 hour.
Remove the finished sausages from the oven, let them cool completely and put them in the refrigerator overnight.
I usually prepare them in the evening, we try it in the morning, a cup of aromatic coffee, a piece of sausage with bread - a truly delicious sandwich!
Recipe 6: Homemade chicken sausage in the gut (step by step)
Making homemade sausage turned out to be not as difficult as it seems at first glance. To do this, it is not at all necessary to have your own household: all the ingredients can be bought in a regular supermarket.
- chicken fillet - 1.5 kg
- lard - 500 gr
- milk - 400-500 ml
- garlic - 5-7 cloves
- salt - to taste
- black pepper - to taste
- seasoning for meat - to taste
- guts
For homemade sausage we need chicken fillet, lard, milk and garlic.
Finely chop the chicken fillet and lard.
Squeeze the garlic through a garlic press.
Place the ingredients in a deep bowl, mix, add salt and pepper to taste. You can add various spices that you like.
To produce sausage we need intestines. They can be bought at the market. I bought the intestines a long time ago and to preserve them I sprinkled them with salt.
Now I washed them of salt and pulled them onto a special attachment for sausage in a meat grinder. The end of the intestine must be tied with a strong thread.
We make sure that the filling is not too dense, otherwise the intestine may rupture. As it is filled, we tie the intestine with thread to make rings, and at the end we also tie it.
Place the prepared rings in a saucepan or bowl and cook for about 20 minutes after boiling.
You can skip this step and immediately fry the sausage in vegetable oil. Fry the boiled sausage on all sides in fat.
Homemade chicken sausage can be eaten cold or hot, either sliced or in whole pieces, like sausages.
Recipe 7: homemade chicken sausage in the oven (with photo)
Delicious natural sausage can be prepared at home. See a simple recipe for homemade chicken sausage with pork and cheese. Now you can give delicious sausage and cheese to your children and not worry about their health. After all, you prepared this sausage with your own hands from natural and fresh products.
- Chicken thigh – 600 g
- Pork neck – 150 g
- Onions - 70 g
- Hard cheese – 55 g
- Garlic - ½ clove
- Soy sauce (optional) - 25 g
- Gelatin – 5 g
- Salt - to taste
- Spices - to taste
Prepare ingredients for homemade chicken sausage, pork and cheese. You don't need intestines to make sausage. Prepare cling film, blender or meat grinder, oven and baking sheet.
Cut the onion into large cubes and place in a food processor (blender). Add half a clove of garlic there.
Cut the chicken thighs into 4 pieces and also place in a blender.
Pour in soy sauce (optional), salt and add spices.
Beat the mixture until smooth. (If you don't have a blender, use a regular meat grinder.)
Cut the pork neck into small cubes.
Cut hard Dutch cheese in the same way.
Mix minced chicken with pork and cheese. Add gelatin. Mix the minced meat thoroughly.
Spread cling film and spread the prepared sausage-shaped minced meat over it.
Wrap it carefully and very tightly in film.
Tie the edges.
Cover with the same baking sheet on top. And put the chicken sausage with pork and cheese in the oven for 45 minutes. (Chicken sausage with cheese can also be cooked in a saucepan on the stove, also filled with water, under the lid.)
After cooling the sausage and cheese to room temperature, place it in the refrigerator to cool for 1.5 hours.
Homemade chicken sausage with pork and cheese is ready. Remove the film, cut and serve the sausage.
Bon Appetit everyone!
Currently, meat product manufacturers offer many different varieties of sausage, lard and frankfurters. All this is certainly delicious. However, are such products really useful? This article will tell you about the benefits of chicken sausage. At home, the product is prepared quite easily and quickly. However, certain conditions must be observed during preparation.
Homemade chicken sausage
At home it will take you about two or three hours. It all depends on what ingredients you want to add to the product.
This dish can be served cold or hot. Small children love this sausage. You no longer have to worry that your kids will eat something that isn’t very healthy. You can store chicken sausage for several days in the refrigerator. You can also freeze the product and cook it later.
Homemade chicken sausage
In order to prepare this product, you first need to stock up on ingredients. You will need it directly. It is worth giving preference to fillet. Especially if you are preparing food for children. You will also need half a glass of milk, a few teaspoons of starch and herbs. If desired, you can supplement the dish with a couple of tomatoes and a few cloves of garlic. Be sure to purchase guts. This is where the ingredients will be packaged. Homemade chicken sausage without guts can be made using freezer bags. At the same time, it is worth choosing a container that is not afraid of high temperatures. Chicken sausage is prepared at home in several stages. Let's look at them in detail.
First step: preparing the ingredients
Take the chicken fillet and separate it from the bones. You can also give preference to the legs or thighs of the bird. In this case, the final product will be fattier. When using fillet, it is worth adding a little lard to the meat. This sausage will be more juicy and tender. However, many children do not like this ingredient. Take this into account when preparing the dish. Cut the product into small pieces and set aside in a bowl. Add salt, pepper and finely chopped herbs to the meat. Mix the ingredients and wait until the juice is released (about 10 minutes).
Also process additional ingredients: tomatoes, garlic or lard. Remember that you can add absolutely anything you like. Vegetables can be pre-fried in oil with the addition of one spoon of soy sauce. This sausage will be especially tasty and piquant.
Next, take half a glass of milk and dilute two teaspoons of potato starch in it. Mix the mixture thoroughly until the powder is completely dissolved. Pour the white liquid into the meat. Add the remaining ingredients (vegetables) and mix thoroughly.
Second step: packing the ingredients
If your chicken sausage is prepared at home using intestines, then they must first be washed and salted. Remember that you need to purchase this packaging product only in trusted places. Otherwise, you may get not very pleasant consequences in the form of an intestinal infection.
Pull the product onto the special attachment for the meat grinder and begin the process of placing the ingredients. Place the contents of the bowl into the grinding hole and slowly turn the handle of the tool. Electrical devices allow you to place all the ingredients at once and only monitor the process of filling the intestines.
If the recipe for chicken sausage at home does not include the use of intestines, then prepare bags for freezing in advance. Place equal doses into the prepared package and roll it into a sausage. This product should be placed in the freezer for several hours. This is necessary for the meat to solidify. This treatment will help prevent the meat from falling apart during cooking.
Step Three: Cooking the Sausage
Chicken sausage at home can be prepared in several ways. If you used freezer bags, then the next steps should be as follows. Boil water in a large saucepan and place the workpiece there. Wait ten minutes and remove the product. After this, you need to carefully remove the dish from the bag and cool it. You can also serve the product hot.
If you used intestines to make sausage, you can carry out heat treatment in several ways. The dish can be fried, boiled, baked or grilled. It is worth noting that when using different methods, the taste of the dish will differ. To obtain a dietary product, you should choose boiling or steaming. If you want a more savory snack, then fry the workpiece or grill it.
Chicken sausage at home can be frozen for quite a long time. In this case, you need to place the uncooked product in the freezer. The shelf life of this dish can be up to six months. It all depends on what ingredients were used. For longer storage, add chili pepper and other seasonings. It is worth remembering that a thawed product should not be placed back into the chamber. It must be prepared as soon as possible using the chosen method.
Summarizing
Frozen sausages can be taken out and cooked at any time. Such semi-finished products turn out to be very convenient. When the time comes, you won’t have to fiddle with a meat grinder or stand at the stove for hours. You just need to choose the appropriate cooking method and process the sausage.
If you have never tried such a dish before, then you need to do it immediately. This snack will appeal not only to children, but also to all adults. You will no longer worry about what your family eats. Good luck in your culinary arts and bon appetit!
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