Home-made chicken sausage is a recipe for children losing weight and all-all-all!
Home-made chicken sausage, no doubt, is better than any sausage from the store
When a child appears in the family, even many fans of fast food and noodles fast cooking think about how to feed the child with benefit for his body. The correct growth and development of the child largely depends on what he eats.
I have nothing against the shop sausages of proven manufacturers and we eat them when we have to cook something for hastily. But to the child the sausage products of even the most best grades we with the husband do not give.
Our baby is now 1 year and 8 months old. She perfectly understands everything and talks perfectly for her age. I cut the sausage and told my daughter how Mom and Dad would eat sausage, and the hare was meat. And when she first asked "abaska", plaintively looking into my eyes like a cat from "Shrek", I could not stand and laughed =) But the "abaska" hid from the eyes away.
Homemade chicken sausage, the recipe of which I describe below, has solved for us two problems: the child eats chicken in the guise of "abas", and we eat the shop "abaska" with a clear conscience. But we do not refuse from the home-made chicken sausage. I'm sure of the products that are part of it.
Chicken sausage at home - the necessary ingredients
- Chicken breast fillet -1 pcs (approximately 500-600 grams)
- Egg of chicken - 1 piece
- Milk 1.5% - 100 ml
- Carrot boiled - 100 gr
- Garlic - 3-5 denticles
- Spices, salt - to taste
- Tetrapak (cardboard package) from milk - 1 pc.
The list of ingredients is basic and is intended for children's and diet food. In sausage it is possible to add slices of fat, sharp spices and everything that the soul desires. You can cook sausage not in a tetrapack, but in a special natural shell, it is sold. In this case, sausage in shape will be very similar to sausage. If you have the opportunity to use the meat of home-grown chickens - perfect.
Homemade chicken sausage - recipe
Now we load the sausage stuffing into the tetrapack.
At the bottom we put a little sausage stuffing, then on top garlic and carrots.
Thus, alternating layers, we fill the tetrapack to the very top.
Leave the small sides about 1 cm.
With a food film we tightly wrap the tetrapack with the future sausage.
We put in a pan with water and after boiling we cook on fire just below average 1 hour.
Water should be poured so that it reaches the edge of the package, but the packaging does not turn over.
Cook better with the lid closed.
After an hour we take the tetrapack from the water and cool it a little.
Cut the box and remove the sausage.
When the sausage cools, you can cut it.
Probably, my homemade chicken sausage is not as attractive as the ideal sausage from the store. But I know from what this sausage is made and in what conditions it is cooked.
This is the home chicken "abaskaia" we are feeding our child.
Caloric content of homemade chicken sausage according to this recipe per 100 grams = 130 kcal
- Proteins - 20 g
- Fat - 5 gr
- Carbohydrates - 2 g
Cooking time: 1 hour, 30 minutes
As you can see, homemade chicken sausage contains a striking amount of protein, which is a dream for comrades of slimming ones!
The recipe for sausages from chicken, which can be prepared at home, I set out, on this and finish. And just below - the form of subscription to the distribution of recipes. Until next time!
The attitude to the quality of the sausage offered by retail chains can be different. For the most part, it leaves much to be desired, but you do not want to give up eating.
Sausages are made for thousands of years, and why would you give up such pleasure? The engine in the production of home-made chicken sausage and all other types of sausage products was the ingenuity of housewives and the general love for meat loaves and "wheels". Some secrets of sausage production, however, were peeped and immodestly borrowed from the technologists of the sausage shop.
These secrets of making sausages, long ago adapted to home cooking, with a wider assortment than in industrial conditions, and therefore - more interesting, we offer readers.
Home-made chicken sausage - general technological principles
But, before we consider all possible recipes for homemade chicken sausage, let us dwell, so to speak, on the theory and the main technological stages of its production. Moreover, in the basic part, homemade chicken sausage and its production analogue are similar until the very last stage - cooking mincemeat and compiling a list of ingredients.
So, let's briefly dwell on the most basic technological moments in the form in which they are suitable for production (let it sound loud) of home-made sausage.
Why not? Chicken meat is the most affordable, social product, it is very convenient for heat treatment because the dietary pulp is brewed much faster than other types of meat.
Some economic aspects
There is, however, one small "minus": poultry meat has a lot of bones, skin, cartilage, which for quality sausages are not suitable. That is, it is necessary to solve the issue of profitability of domestic production, as they say, "directly from the wheels."
Solution of the problem, option one:
for domestic chicken sausage it is advantageous to purchase poultry fillets. And then there will be no waste. Make homemade chicken sausage and enjoy its taste.
Solution of the problem, option two:
Chicken broth in the house are prepared? The question is rhetorical, and you can not answer it. If the house is eaten, in principle, chicken sausage, then the bones for broth, for sure, will be useful.
In addition to chicken meat, additional ingredients will be needed: mainly spices, spices, milk or cream (cheese is included), eggs. It is allowed for some types of home-made chicken sausage to use other types of meat. Herein lies the diversity of the domestic assortment! In production - standards, calculation, but at home everything is possible.
Requirements for the quality of raw materials
The main thing is that the raw materials are of a high quality level - we do not neglect the requirements for raw materials at home, but, on the contrary, if possible, raise them.
According to the technological norms of production for the production of chicken sausages it is used:
Meat poultry - fresh, unfrozen carcass. They need to be processed within the first 12 hours, as the quality of the meat subsequently deteriorates.
Chilled meat is to be stored at a temperature of 0 ° C and processed for 10 days from the moment of slaughter.
For frostbitten birds, the storage temperature ranges from -5 ° C to + 1 ° C. This temperature varies depending on the thickness of the pulp. The frozen meat is stored for 10 - 25 days.
Frozen poultry is stored at a temperature below -15 ° C. Usually, they resort to deep freeze to accumulate raw materials. But with this method of storage, the structure of the protein changes, and the quality of the meat deteriorates.
Defrosting is best done in the refrigerator, in a closed container. This method is more hygienic and available in a home environment.
Knowing about the assortment of raw materials and methods of its storage, choose the most acceptable option.
Ambassador and preparation of minced meat
Meat is greased the better and faster, the smaller the cut meat. When salted, the temperature is maintained at + 8 ° C.
In order to preserve the quality of the product, ice water is added to the sausage stuffing, or ice is used. Meat is not heated from a working meat grinder. This is also necessary because the formed loaves of sausage are not immediately subjected to heat treatment - they are suspended from the twine to make the stuffing compact, and the structure of the sausage was without bubbles, cracks and voids.
Pink color of the sausage is obtained, thanks to the use of sodium nitrite during salting.
Concerning the use of this additive, the following can be said: in micro doses, it is harmless. In addition, similar drugs are allowed for sale in pharmacies, as a vasodilator, which helps improve brain function. True, with some limitations.
Sodium nitrite is not recommended for children, with acute stages of heart attack, hypertension, patients with a diagnosis - glaucoma. In cases where a member of the family is at that risk, such a component in home-made chicken sausage should be avoided.
All other ingredients are added according to each type of sausage - according to the recipe.
Inventory, equipment and supplies
At home for the filling of guts is ideal for an electric meat grinder with different kinds of nozzles. What kind of nozzle to use depends on the type of sausage. Also it is necessary to prepare suitable containers for cutting, pickling meat, cookware for heat treatment (convenient cooking pots, frying pans, baking trays). You will need cutting boards and sharp knives.
If you plan to produce smoked, semi-smoked or boiled-smoked products, except boiled, homemade chicken sausage, you should think about the preparation of conditions for smoking and drying.
That's all the wisdom that is necessary for making home-made chicken sausage. It remains to try to cook yourself a few sticks of different yummy.
Recipe 1. Homemade chicken sausage with beef liver
Ingredients:
Beef liver 260g
Chicken liver 350 g
Chicken fillet 700 g
Butter, creamy 240 g
Carrot 150g
Cream, low-fat 75 ml
Ground spices:
Nut, nutmeg
Black pepper
Leaf, laurel
Preparation:
Clean the chicken and beef liver from the films, cut and saute in butter, with the addition of finely chopped vegetables. At the end of the frying pour in hot cream and bring the mass to a boil. Boil the chicken fillet in salted water, adding spices. Combine all the ingredients and crush them thoroughly. The sausage mass should be elastic, pasty. Form two loaves, wrapping minced meat in a food film (you can use foil). No additional heat treatment is required. Put the cooked sausage in the fridge.
The second way: in a frying pan fry only vegetables, adding them with spices, butter and cream. Meat components boil - the chicken fillet should be cooked separately from the liver. Next, combine and prepare the forcemeat, as described in the first method.
Recipe 2. Homemade chicken sausage
Ingredients:
Chicken flesh 2,0 kg
Oil, sweet cream 120 g
Proteins, egg 3 pcs. (60 g)
Cream of medium fat content (25%) 100 ml
Spices, salt
Celery (roots) 25 g
Onion (shredded) 150 g
Parsley (root) 40 g
Garlic 10-15 g
Preparation:
Cut the fillets finely, mix with salt and spices (ground black pepper, nutmeg, sodium nitrite, bay leaf). Meat with spices for a couple of hours. Roots spicy vegetables wash, clean and cook pasta from them, pasturing in butter and mixing with cream. Whites are beaten. Proteins need to be broken with a blender to destroy the structure of the protein and the mass is evenly distributed in sausage meat. Cool seasoned vegetables are combined with proteins, stirring again. Chicken meat is repeatedly passed through the meat grinder to the full chopping, add the prepared melange and continue kneading until the mass is stuck together. Form the loaves by wrapping them in foil or film. In a wide bowl spread the formed loaves of sausage, pour water. A small press is placed on top, so that during the cooking of the sausage does not float up. Cook on low heat for 2 hours. After natural cooling, the prepared sausage is placed in a cold store or served to the table.
Recipe 3. Homemade chicken sausage - sausages "Provansky"
Ingredients:
Chicken meat (pulp) 1,9 kg
Oil, olive oil 120 ml
Eggs 4 pcs.
Lemon juice 50 ml
Spices: black ground pepper, set of Provencal herbs, salt, capers (25 g)
Preparation:
The poultry meat is finely chopped, seasoned with a mixture of spices, butter and lemon juice. Prepared semifinished product is aged 48 hours in the cold. Then it is repeatedly passed through a meat grinder, using a fine nozzle, add the beaten egg mass and thoroughly knead to a uniform state. Form small sausages (sausages), weighing 150 grams. To do this, each serving of minced meat is spread on food film at a distance between them - 4-5 cm, so that you can fix each portion. The film must be pierced with a pin in several places. Semifinished products are cooked in chicken broth up to 40-50 minutes.
Recipe 4. Homemade chicken sausage "Special"
Ingredients:
Veal (pulp) 0.5 kg
Chicken fillet 2.2 kg
Butter (cream, for dressing) 150 g
Onion, browned 300 g
Cream, low-fat (or milk) 250 ml
Egg melange 150 g
Spices, garlic
Preparation:
Veal cut into small cubes, season with spices, cover with a film and leave in the cold, at least for a day. We also act with the flesh of the chicken, but we put it in a separate container. Having sustained the meat in marinade, we proceed to the preparation of sausage. Passer the onion and add it to the chicken mass. Grind to pasty consistency. When chicken ground will be ready, we add cream, pieces of veal. We taste and, if necessary, add spices. We introduce melange and mix until the mass thickens, and all the air bubbles will come out. Transfer the stuffing to the film, dividing it into 2-3 parts. We form sausage loaves, no more than 7 cm in diameter. Cook on chicken broth or water. If in the process of cooking bubbles begin to appear on the surface of the film, pierce it with a needle. After the end of cooking, ready-made loaves to get out of the pan, dry with a napkin. Sausage can be eaten, but after aging, the next day, it is much tastier.
Recipe 5. Home-made chicken sausage "Confetti"
Ingredients:
Chickens 4.0-4.5 kg
Red, salad pepper 350-400 g (net)
Carrot 0.5 kg
Green pea 300 -400 g
Roots of celery and parsley
Gelatin 100 g
Water 4-5 l
Preparation:
We put the gutted and cleaned chickens in a large saucepan, pour the meat with water and then put it on the fire. Water should be poured in order to cover all the meat 5-6 cm above the level, taking into account the boiling of meat and evaporation of the liquid. We cook very slowly, like a cold. We remove the foam so that the broth is absolutely transparent. When foam ceases to stand out, we throw the peeled vegetables into the pan, wholly. Onions are no longer needed, and carrots, when cooked, take out, cool and cut into beautiful, small cubes. For ten to fifteen minutes before the completion of the cooking of the cold, we add salt, bell pepper, bay leaf ,. When the meat begins to separate from the bone - we remove the pan from the plate, we cool it naturally. The flesh should not be strongly boiled so that it can be easily cut into cubes. Broth carefully filter and enter into it dissolved gelatin. Green peas and peppercorns cook separately in salted, sugared and acidified lemon juice water, or in chicken broth.
When the broth solidifies and turns into a thick, gelatinous mass, convenient for further formation, we connect it with chopped chicken fillets (without bones and peel), carrots, peas and peppers.
Next, you need forms lined with food film. Choose from the available, or use plastic bottles, previously cutting off the top and bottom, so that the shape is correct and the same. Should be a plastic tube. One side of this form can, for example, be wrapped in foil and fastened with an elastic band. Prepared forms are installed in a saucepan. Plastic bags are filled with jelly mass, leveled, tied and we put them into shapes from bottles. We put the pan in the refrigerator. There are other options for the formation of jelly chicken sausage, but each owner decides this question, based on the availability in its arsenal of suitable tools and material.
Recipe 6. Homemade chicken sausage with cheese
Ideal for cooking cheese home, chicken sausage cream cheese, with a high content of fat content, pasty consistency. For example: cheese "Friendship", "Hochland", "Philadelphia". In this case, you can reduce the use of butter, replace greasy cream milk, fat content of 2,6%.
Ingredients:
Chicken fillet 1.8 kg
Cheese, creamy 450 g
Milk 350 ml
Oil 120 g
Preparation:
Cut the meat into small cubes, season with salt, pepper. You can add other favorite spices. If the cheese is salty enough, then with the addition of salt, be careful. We leave the meat prepared for mincemeat for the night in the refrigerator, on the upper shelf. Of course, it should be well wrapped with foil or foil. The next day, carefully mince the minced meat along with the prepared cheese and the rest of the ingredients. We form sausages with a film. We put the loaves into boiling water and cook for about an hour. So that they do not float up, tie some weight to the nodules, from two sides. If it turns out that during the cooking, bubbles come to the surface of the sausage - pierce the film with a needle or a thin knitting needle in several places.
Some house craftsmen advise cook sausage in plastic containers. Do not forget that bottles for cold drinks are not intended for heat treatment, during which plastic will emit unwanted substances for consumption. In extreme cases, such methods can be resorted only to the formation of the cooled mass, having previously wrapped it with food film.
How much is the sausage in the store - every housewife knows. But not everyone is sure that the label contains truthful information about what the product consists of.
The cost of paired chicken meat is much lower than the finished sausage product. Stock up with patience, find free time and arrange once a month in your kitchen sausage shop for the production of homemade chicken sausage. The use for the budget, health will be as palpable as the taste of a real home-made product.
Currently, manufacturers of meat products offer a variety of varieties of sausages, bacon and sausages. All this, of course, is delicious. However, are such products useful? This article will tell you about the benefits of a chicken sausage. At home, the product is prepared quite easily and quickly. However, you must observe certain conditions during cooking.
Homemade chicken sausage
At home, you take 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. Such sausages are very fond of small children. You can no longer worry that the kids will eat something not very useful. You can store chicken sausage for a few days in the fridge. Also, the workpiece can be frozen and cooked later.
Sausage chicken at home
In order to prepare this product, you need to stock up with ingredients first. You will need directly. It is worth giving preference to fillets. Especially if you cook food for children. You will also need half a glass of milk, a few teaspoons of starch and greens. If desired, you can complement the dish with a couple of tomatoes and several cloves of garlic. Be sure to buy guts. It is in them and will be packed with ingredients. Chicken sausage at home without intestines can be made with the help of packages for freezing. In this case, it is worth choosing a container that is not afraid of high temperatures. Sausage chicken at home is prepared in several stages. Let us consider them in detail.
The first step: the preparation of ingredients
Take the chicken fillet and separate it from the bones. Also, you can give preference to the legs or thighs of a bird. In this case, the final product will be more bold. In the case when fillets are used, it is worth adding a little bit of fat to the meat. This sausage will be more juicy and delicate. However, many children do not like this ingredient. Consider this during cooking. Cut the product into small pieces and set aside in a bowl. Add to the meat salt, pepper and finely chopped greens. Stir the ingredients and wait for the juice to stand out (about 10 minutes).
Also process additional ingredients: tomatoes, garlic or lard. Remember that you can add absolutely everything to your liking. Vegetables can be pre-fried in oil with the addition of one spoon soy sauce. This sausage will be especially tasty and juicy.
Next, take half a glass of milk and dilute in it two teaspoons of potato starch. Thoroughly mix the composition until the powder is completely dissolved. Pour the white liquid into the meat. Put the remaining ingredients (vegetables) and mix thoroughly.
The second step: the packaging of ingredients
If your chicken sausage at home is prepared with the help of intestines, they must first be rinsed and seasoned. Remember that you only need to buy this packaging in proven locations. Otherwise, you may not get very pleasant effects in the form of an intestinal infection.
Pull the product onto a special meat grinder and begin the process of placing the ingredients. Put the contents of the bowl into the grinding aperture and slowly turn the handle of the tool. Electrical appliances allow you to place all the ingredients at once and only follow the process of filling the intestines.
If the recipe for chicken sausage at home does not provide for the use of intestines, then prepare the packages for freezing in advance. Put the same dose in the prepared package and twist it into sausage. Such a product should be placed in the freezer for several hours. This is necessary for the solidification of meat. This treatment will help not to break up the meat during cooking.
The third step: cooking sausages
Chicken sausage at home can be prepared in several ways. If you used the packages for freezing, then the next steps should be the following. Boil the water in a large saucepan and put the preform there. Wait ten minutes and get the product. After this, you need to gently take the dish out of the package and cool it. You can also serve the product in hot condition.
If you used guts for cooking sausages, then there are several ways to heat treat. The dish can be fried, boiled, baked or processed on a grill. It should be noted that when using different methods, the taste of the dish will be different. To get a dietary product, you should choose cooking or steaming. If you want more savory snack, then fry the preform or treat it on the grill.
Chicken sausage at home can be frozen for quite some time. At the same time, it is necessary to place the unprepared product into the freezer. Shelf life of this dish can be up to six months. It all depends on what ingredients were used. For more long-term storage, add chili and other condiments. It is worth recalling that the unfrozen product should not be repeatedly placed in the camera. It should be prepared as soon as possible by the chosen method.
Summarizing
Frozen sausages can be at any time to get and cook. Such semi-finished products are very convenient. At the right time, you do not have to bother with the meat grinder and stand for hours on the stove. It is enough to choose a suitable method of preparation and to process the sausage.
If you have never tried such a dish, then you need to do it immediately. This appetizer will taste not only for children, but for all adults. You will not worry any more about what your family is eating. I wish you every success in your culinary arts and good appetite!
What can be more delicious than juicy, appetizing home-made sausage?
The desire to taste a piece of this delicacy is struggling with the fear of gaining excess weight and spoiling the figure, because usually this sausage is very oily.
But do not worry, there is a way out. You can cook the same delicious, but much less high-calorie dish - sausage from chicken meat.
Milk, included in the recipe, makes it juicy and tender, so it does not seem dry to you. And garlic with coriander, paprika add piquancy and flavor to our homemade chicken sausage in the gut.
How to cook chicken sausage at home in the gut
From the thighs remove the skin, then cut them and take out the bones, and cut the red meat into small pieces. 
The breast is also finely chopped and beaten in a blender (or twisted in a meat grinder - in this case you need to twist 2 times) to make the stuffing smaller, more homogeneous and tender. 
Add to the mince pieces of red meat, milk powder, spices, salt and carefully kneaded with your hands. 
Then add fresh milk and mix well again. 
The gut is cleaned, thoroughly washed and checked for integrity by pouring water into it.
One end of the intestine is put on a special nozzle of a meat grinder (having removed a knife and a lattice), having preliminary tied a thread its lower end. Instead of the nozzle (if not), a cut neck plastic bottles.
Fill the intestines with minced meat, but not tightly (so that they do not burst during cooking), tie the upper end of the intestine with a thread. 
The resulting sausages are pierced in several places (so they do not burst during cooking), gently lowered into a saucepan, which already boils salted water, and cook for about 20 minutes at low temperature. 
Cooked homemade sausage from the chicken carefully extracted from the pan, wait for it to dry a little, and lightly fry from two sides in a frying pan. 
This dish is served with hot mustard and light vegetable salad. 
We offer one more recipe for chicken sausage at home in the gut (fast).
Ingredients:
- Chicken breast - 0,5 kg;
- Cream 20% fat - 0.5 cup;
- Egg white - 2 pcs .;
- Garlic - 1 piece;
- Salt - 1 tsp;
- Paprika powder is ground to taste;
- Chili powder ground to taste;
- Starch (from potatoes) - 1 teaspoon;
- Intestines thick (prepared).
Preparation:
Breast thoroughly crushed in a blender or a meat grinder.
In the mince, add all the ingredients and mix with a blender.
Fill the intestine with minced meat (loose), the ends are tied with a strong thread.
Sausage is pierced in several places and boiled in boiling water until ready, about 10-15 minutes.
Sausage can also be fried on a grill to a crusty crust.
Helpful Hints:
- You can put in the stuffing turmeric, it will give a peculiar flavor and refresh the natural grayish color of natural sausage.
- It is recommended to soak the chicken for the night in milk, its meat will become more tender.
- You can add for a change to minced hard cheese, sliced in small cubes, or Bulgarian pepper.
December 18, 2016 1480
To create a fragrant, tasty, juicy sausage at home, a large amount of meat is not required. Having stopped the choice on fresh products, the use of self-made meat dishes will increase, and relatives will always be happy with such a unique delicacy.
Chicken home sausage can be used as a treat for any holiday, take with you to a picnic, and as it does not harm the body, even serve every day for breakfast, for dinner and dinner.
Step-by-step recipe
Store sausage products contain a number of harmful dyes, stabilizers, not counting nitrosamines and PAH (polycyclic aromatic carbons). Their damage to the human body is simply terrible.
But so you sometimes want a delicious tasty sandwich with butter and sausage, when time to prepare a full hearty breakfast is not enough, and before lunchtime is far away.
Having made homemade fragrant, delicate chicken sausage, the question of the benefits of the product will simply disappear. To create a dish from a chicken you will need:
- chicken meat (without bone) - 1 kg;
- lard fat - 0.4 kg;
- milk - 1 glass;
- seasoning to meat - 10 g;
- salt - 2.5 tsp;
- garlic - 20 g.
You can make a homemade delicacy in one hour. Kilocalories in a hundred grams of delicious sausage will contain 270 units.
In the beginning, you need to prepare food and kitchen equipment. For the basic process of creation, pigs, a knife, a meat grinder with a nozzle for making sausage, a saucepan, dense threads, deep dishes will be needed. Step-by-step preparation of a cold snack is as follows:
Such a simple process of cooking home sausage allows it to be served immediately to the table, fry in a pan, bake in an oven or store in a freezer until next use.
Dietary chicken sausage at home
The most popular meat, which is prepared in almost every kitchen in the world, is chicken. Its calorie content is significantly reduced when excess is eliminated in the diet, fatty components in the form of skin, cartilage, ossicles.
And since sausages are loved by adults who follow the figure, and children who can not use this store product with a high content of preservatives and dyes, the perfect solution will be the production of such a diet, a very delicate, soft chicken product at home. For the preparation of sausages from chicken will be required:
You can make sausage in an hour and a half. The nutritional value of its 100 g will be equal to 143 kcal.
The fillet should be washed at the beginning of the cooking process, eliminating the excess liquid. Then cut into several pieces of medium size, so it was convenient to grind them in a blender or twice in a meat grinder to a homogeneous consistency.
After the meat mass is salted, a raw egg is hammered into it, seasonings, milk are added. Whole chicken base sausages should be kneaded, beat to air. On the table lay out a cut food film, which should be five centimeters longer on both sides than the future sausage.
Chicken mass to lay out from one edge and roll into a film, having formed one sausage, the edges of which should be tightly tied with threads. With the remaining meat part to do the same.
Three products of medium length are obtained from these products. In the boiling water to lower the rolled in the film chicken mass, cook slowly for an hour.
Sausage left to cool, then put under a press, send to the refrigerator at night, so that the film is well behind the sausage, which is then easily cut.
Recipe for homemade chicken sausage with gelatin
No solemn table can do without cold snacks. That is why all the relatives and guests will be happy to taste real chicken sausage cooked at home, without the maintenance of many harmful ingredients. To create products with gelatin, you will need:
- breast of chicken - 1,2 kg;
- garlic - 15 g (3 cloves);
- seasoning for chicken, salt and pepper - 1 teaspoon;
- food gelatin - 30 g.
Sausage will be ready only the next day, but the activity in the preparation process should be shown only within half an hour. A hundred grams of this fragrant, delicious homemade sausage contains 160 calories.
To prepare such a sausage will require tetrapak. It sells juices, so its edges need to be cut off the seam on both sides, but do not remove the lid. The inside of such a package should be thoroughly rinsed.
From the breast, remove the skin, remove the bone, wash the meat part and cut into cubes not larger than one centimeter. Lay them in a deep container, you need to add the selected spices, salt, pepper, mix and leave to marinate for one hour.
After that, pour dry gelatin into the chicken mass, stir again and fill it with a prepared tetrapack, which is placed in a sleeve for baking. After expelling air from the package, fix its edges. Put the future sausage in a saucepan, pour water on the level of meat and send to cook in a vertical position for thirty minutes. In this case, after boiling, the fire should be minimized as much as possible.
At the end of cooking, the sleeve is removed, and the cooled bag is placed in the refrigerator at night in the same position as when cooking. With sausage before serving carefully removed, removed tetrapak.
Homemade boiled chicken sausage with buckwheat in the guts
The most favorite hot dishes and cold snacks always take some time to cook. Homemade sausage is not an exception and, although many believe that the process of its creation will require a lot of effort, but it is not.
The principle of its cooking is not too different from the preparation of cutlets - a piece of meat turned into minced meat and subjected to heat treatment. It is worth once to make a delicious, aromatic boiled sausage with buckwheat and relatives will simply give up the store-type cold snack. For cooking it will be necessary:
Make this kind of sausage at home will be an hour and a half, but the calorie content of its 100 g is 237 kcal.
Boil buckwheat groats. Remove the skim from the fat and boil it too. Boiled sausage should be soft, gentle, so you need a blender. In it to load chopped pieces of fillet, cooled porridge, finely chopped skin and fat. Grind all the meat portion, porridge to a homogeneous state more like a cream than a mince, add spices, salt (for each kilogram of minced meat - 20 grams of salt), stir again.
Install a meat grinder with a sausage nozzle, on which to stretch the bowel. One edge of it should be tied with a string, filled with minced meat, necessary for the length of the sausage, threaded with the other edge of the sausage. Cut off the sausage also with the remaining meat mass.
The edges of each sausage are tied together, forming rings, pierced with a needle in several places and sent to boil in boiling water for thirty minutes. You can eat such a homely cooked sausage immediately or frying a little in a frying pan.
How to make quick home-made chicken sausage without guts
It turns out that to make a delicious, soft home sausage from a chicken, it will not take long to run around the market in search of intestines. At the same time, it can be used both for sandwiches for breakfast, and for salad on festive table. For quick preparation of a home-made cold snack you need only:
- chicken meat (from the breast, hips) - 0.6 kg;
- garlic - 10 g;
- cream - 200g;
- salt, spices for chicken - 1 tsp each;
- potato starch - 30 g;
- gelatin - 15 g.
The active time for creating the sausage is twenty minutes, but the heat treatment, cooling and hardening takes 5 hours. The nutritional value juicy and delicate homemade delicacy is 120 kcal per 100 g.
Also it is necessary to prepare separately from products: a sleeve for baking, parchment paper, threads for sausage forming. The meat part should be cut into pieces, ground into minced meat with a meat grinder. Garlic chop, add to ground meat. In the same mass pour spices, salt, slowly introduce potato starch and fine gelatin, so that no lumps are formed, as well as cream. Chicken mass properly knead.
On the table spread a piece of paper for baking, lay out the mince on one side and, twisting gently, to form a sausage product. Cut the edges of the paper tightly with a thread, and then wrap it several times and sausage. In this form, the treat is placed in a sleeve whose edges are ten centimeters long longer than the ends of the parchment.
The air is expelled from the sleeve, the edges are bandaged. The sausage is placed in water, which must cover the product, and the ends of the sleeve are above the surface of the water. Cook in a covered pan for twenty-five minutes. After the sleeve is removed, and the ready sausage cools and moves to the refrigerator. You can store it in parchment paper, in which it was wrapped.
Recipe for chopped chicken sausage with nuts at home
Chicken meat is wonderfully combined with many spices, herbs. Walnuts give the chicken a special magnificent aroma, which it soaks all over. In this way, you can make a fine chopped sausage yourself at home. For creating delicious snacks will require:
- chicken meat (from hams, without bone) - 1 kg;
- boiled carrots - 100 g;
- walnuts - 100 g;
- garlic - 20 g;
- salt - 20 g;
- gelatin - 30 g;
- seasoning to meat - 10 g;
- water - 2.5 liters.
One and a half hours is enough for cooking dishes, while the activity should be shown only for fifteen minutes. Kilocalory in the dish will contain 151 units. in a hundred grams.
Chicken meat is washed, and using a paper towel from it you can remove excess moisture. Then it must be cut into small pieces. Nuts are broken in small pieces, and cut into pre-cooked carrots cut into cubes. In a deep container mix the meat with nuts, carrots, seasoning, dry gelatin, grated or chopped garlic, salt. The whole mass is thoroughly mixed and divided into four equal parts.
To form the sausage, take a rectangular cut of the food film, lay one part of the chicken mass along the edge and roll it tightly with a tube, giving the product a shape. The edges are wrapped and tied. So do with the rest of chicken minced meat.
All the sausages should be placed in separate plastic transparent bags, so that the juice does not flow out during cooking, tie it up, expelling the air. In the tank, pour water, place the sausages, put the press on top, so that they do not float up. Cook for fifty minutes at minimum heat after boiling.
They need to cool down gradually in a warm room, then you need to remove the top packets and send the sausage to the refrigerator for the night.
An interesting fact is that the store sausages are stored longer in the freezer than the domestic ones. This, of course, is due to the content in them a large number of harmful additives. Homemade sausage from chicken can be stored no more than a week in the fridge, and maybe even so it will not work, because close people will eat it much faster. It is important to know that:
- Meat products when creating sausages should only be fresh, quality;
- Spices added to chicken meat can be at personal discretion and preference;
- When cooking sausage should cover the water, if there is no press - you need to rotate every ten minutes of it from side to side.
Caring for relatives, especially children, provides care for their body, nutrition. Do not be afraid to cook sausages at home. The process of creation is not very intricate and simple - just try.
