Homemade chicken sausages. Homemade diet chicken sausages: useful properties, tricks, best recipes Homemade chicken sausages: recipe

22.10.202127.05.2017

In recent years, people have begun to take their diet more responsibly. An ordinary consumer knows exactly what function preservatives perform, what E-additives are, which in no case should be contained in food.

Proper nutrition

Dietary nutrition implies maintaining a balance of proteins, fats and carbohydrates, as well as a complete rejection of chemical components in favor. The dietary ration attaches great importance to the method of preparation of the product. The most useful are boiling, stewing, steaming or grilling, baking.

Sausages are everyone's favorite product. It is not only very tasty, but also convenient: I threw the sausage into the water, boiled it - that's the meat dish ready for garnish or on. But purchased sausages do not really fit in with the diet: they have too much fat, they contain cereals in large quantities, they provide appetizing taste and color with flavoring and aromatic additives, a high percentage of salt retains fluid in the body and definitely does not contribute to weight loss.

Homemade dietary chicken fillet sausages, compared to store-bought ones, are heaven and earth. The main advantage of homemade sausages is that the composition changes according to the taste and needs of the consumer, all the ingredients and their origin are precisely known. The best dietary sausages are obtained from chicken meat: it contains little fat, is affordable, and is well absorbed. To improve the gastronomic qualities of a dietary dish, you can use natural ingredients - spices and herbs, vegetables, nuts, etc.

Pros of homemade chicken dishes

Homemade chicken sausages are a mono-protein product. On average, the protein content per 100 g is 19 g, while fat and carbohydrates are 2.5 g and 1 g, respectively. Great food for those who follow the protein method of losing weight.

The main advantages of homemade chicken sausages:

naturalness;
simplicity of the recipe;
affordability (in terms of the home version, it is almost 2 times cheaper than the purchased one);
the ability to immediately store a large amount of product for future use, because it perfectly tolerates freezing;
variety of recipes;
safety for children, allergy sufferers, people with sensitive gastrointestinal tract, pregnant and lactating women.

Interesting! Based on the recipe for homemade diet sausages, you can also cook chicken sausage by increasing the size of the final product. The minced meat recipe is also suitable for cooking diet meatballs, meatballs, cutlets.

How to form

Before you start harvesting sausages, you need to make sure that there is material for twisting and packaging at home. The most popular shell types:

Natural casing (processed intestines) is the safest option, but it requires special grinder attachments to fill the casing with stuffing. You can buy intestines in butcher shops. If you can get everything you need, other options can not be considered.
Cling film is available, inexpensive and easy to use. It is enough just to cut it into small strips and pack the sausages, shaping them. But under thermal exposure, the film will release chemical compounds, and this is unsafe.
The roasting sleeve, if cut into small fragments according to the size of future sausages, is ideal. This material is always on sale, it does not cost a lot of money, and most importantly, it was originally intended for heat treatment and will not spoil the product.

Popular recipes for cooking at home

There are enough recipes for diet chicken sausages, more and more new options appear regularly. There are several basic recipes, on the basis of which each housewife can then create her own unique dish.

Dairy

Ingredients:

medium-sized breast;
a glass of low-fat milk;
1 egg;
spices to taste.

Cooking process:

Important! For cooking sausages, it is better to cook the minced meat yourself than to take it ready-made. The store counterpart may be of poor quality. Unscrupulous sellers add fat, skin, sometimes tripe and even cartilage and bones. In addition, it is difficult to judge the shelf life of such a product.

Diet with vegetables

Ingredients:

0.5 kg chicken fillet;
1 egg;
half a glass of milk;
a bunch of fresh herbs;
1 carrot;
1 onion;
colored bell pepper (half a vegetable of each color);
several heads of garlic;
spices.

Cooking process:

Soak the meat in advance in milk and a pinch of salt to make it more juicy.
After about half an hour, the chicken is passed through a meat grinder several times until the desired consistency is reached, then mixed with the egg.
Finely chopped vegetables and greens are added to the finished minced meat. "Traffic light" of vegetables will favorably decorate sausages.
Onions are chopped with a blender or finely chopped.
Next, the minced meat is laid out in an even strip, then wrapped and rolled out to give the desired shape.

Interesting! Not only soaking in milk can give sausages additional juiciness. For the manufacture of minced meat in a ratio of 50/50, take the breast and leg. The meat in this part is softer and fatter. An additional plus for minced meat is a small amount of chicken or vegetable broth. The main thing is not to overdo it.

stuffed

Ingredients:

medium sized chicken breast;
some milk;
egg;
salt;
spices to taste.

The preparatory stage does not differ from the above recipes. The essential difference is that the sausage has a filling. When the minced meat is already laid out on the shell, a recess is made in the middle of the meat strip for a thin block of cheese, which will then be wrapped with chicken. The main thing is to completely hide the filling under the top layer so that it does not fall apart during cooking. You can choose absolutely any cheese, from soft cottage cheese to hard.

The stuffing for sausage can be anything, not just cheese. In the middle of the product, it is easy to hide grated vegetables (carrots, potatoes, onions, cabbage), greens, sour berries, which are successfully combined with meat. This culinary trick is especially relevant for mothers of young children: kids love meat so much, but they eat vegetables through force.

Hypoallergenic

Ingredients:

0.5 kg of chicken breast;
2 onions;
several cauliflower inflorescences;
greenery;
spices to taste.

This sausage recipe excludes milk and eggs, which makes the finished product an almost ideal dietary dish. In addition, it reduces the risk of developing an allergy to the dish in those who are difficult to tolerate milk protein. This is especially important for children, who very often suffer from food allergies.

Cooking process:

Chicken breast is cleaned and ground to a smooth puree.
Onions are also chopped, fried, then also mashed and added to the meat.
Cabbage is boiled until half cooked, also kneaded in mashed potatoes. It is the vegetables that will take on the binding role of the egg.
So that the sausages are not dry, a couple of tablespoons of vegetable broth are added to the minced meat.
The last to introduce greens and spices, after which sausages are rolled.

Important! Instead of cabbage, you can use any other vegetable that gives a dense consistency puree. But it is not recommended to use starch to fasten minced meat, because. the recipe does not allow allergenic ingredients.

The most original culinary ideas

Diet sausages at home can be cooked at least every week, while never repeating. The recipe is very flexible and variable, so you never get bored. A few tips to improve the dish:

Already boiled sausages are allowed to brown a little on the grill or in a frying pan. A light fried taste without a long roast will not cause serious harm.
If there is a desire and time, sausages for children can be made very intricate. Peas, a few nuts and dried fruits suitable for meat are added to the minced meat. Vegetables cut into different shapes will interest little eaters.
The only external drawback of sausages is a nondescript pale color, which does not always cause appetite. To make sausages attractive, you need to add natural dyes. Juice or puree of bright vegetables is introduced into minced meat. The best result is given by beets, spinach, pumpkin, carrots.
Chicken meat can be mixed with other dietary varieties. Turkey and rabbit are the most suitable. The latter is especially useful for young children.

findings

Homemade diet sausages are a great substitute for store-bought semi-finished products. They are healthy, tasty, and normalize digestion due to their good composition. When there is nothing superfluous in a dish, it only brings benefits. Dietary chicken sausages are not scary to eat for allergy sufferers, people with difficult digestion, and sensitive pregnant women and babies. It is enough to try once, so that in the store the hand will no longer reach for a pack of vigorous pink artificial sausages.

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You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: chicken, pork or beef.

Homemade sausages are a healthy and tasty alternative to store-bought ones. Such sausages can be prepared from chicken or turkey fillets. Use cling film as a shell. If desired, you can add shelled pistachios, champignons, sweet peppers or herbs to sausages, and replace milk with cream. If you are preparing sausages for young children, then exclude garlic and black pepper from the recipe. Sausages can be prepared for the future - just freeze them.

Chicken breast fillet - 1 kg;
Milk 3.5% - 150 ml;
Large egg - 1 piece;
Butter - 50 grams;
Medium bulb - 1 piece;
Garlic - 1-2 cloves;
Salt, black ground pepper.

Rinse chicken fillet, dry and cut into pieces.

Pass the chicken fillet, peeled onions and garlic twice through a meat grinder.

Add softened butter, warm milk, egg, salt and spices to minced chicken.

Mix thoroughly.

Spread cling film on the table. Put 2 tablespoons of minced meat on the edge of the film. Form a sausage by tightly wrapping the minced meat in 2-3 layers of film. Cut off the excess film. Tie one end of the film in a tight knot.

Tie the other end of the film in a knot, being careful not to leave air inside the film with minced meat.

Sausages can be made in different sizes. Little sausages will be to the taste of children.

Dip the sausages in boiling water and cook for 15 minutes.

Transfer the cooked sausages to a colander and let the water drain. Remove film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients, I get about 20 pieces of medium-sized sausages. If you make little sausages for children, then they will turn out twice as much.

Serve hot chicken sausages.

Serve porridge from any cereals, pasta, boiled or fresh vegetables, greens as a side dish for homemade chicken sausages.

Recipe 2: homemade chicken sausages

Chicken breast - 1 pc.
Chicken egg - 1 pc.
Carrot (medium) - 1pc
Onion - 1 pc.
Garlic - 1 head
Spices
Pepper

Wash the chicken breast, remove the skin and remove the bones. We prepare minced meat from the cleaned fillet, add the egg to it.

To the minced meat, add the carrots, finely chopped onion and garlic, rubbed through a fine grater.

Then add salt and pepper and spices to your taste. This is my chicken seasoning mix.

Dilute the resulting mixture with milk (or water) and mix well.

The next stage is the preparation of sausages, for this it is necessary to spread the cling film and carefully lay the minced meat on it. The more minced meat you put in, the thicker the sausage will turn out, I usually spread a couple of spoons.

We turn the film with minced meat into a tube several times.

We cut the film and fold the edges like a candy wrapper, you can tie it into a knot or tie it with a thread.

These sausages should turn out, I got 12 small sausages from this amount of ingredients.

The next step is to dip the finished sausages into boiling water and cook for 20 minutes.

We cool the finished sausages, remove the film. Ready! Also, if you wish, you can fry the sausages until golden brown or it is very convenient to take them with you on a picnic, or you can freeze them for further storage. Tasty and healthy. Bon appetit!

Recipe 3, step by step: how to make homemade sausages

Cooking sausages at home is very easy. It is enough to have a pan, cling film and meat on hand. Everything is easy, fast and delicious. Sausages can be made for the future and stored in the freezer, if necessary, fry in a frying pan - and you're done!

Chicken fillet - 500 Grams
Egg - 1 Piece
Butter - 50 Grams
Milk - 100 milliliters
Salt - to taste
Ground black pepper - 2 pinches
Ground paprika - 0.5 teaspoons
Coriander - 0.5 teaspoons

Cut the meat into pieces and pass through a meat grinder or grinder. In the process, add a piece of butter and continue to mix the meat.

Add raw egg, paprika, ground black pepper, ground coriander, salt, milk. Mix thoroughly.

Lay cling film on the table, put two tablespoons of minced meat and roll the film like a candy.

Try to roll sausages tightly to remove air as much as possible, then the products will turn out to be even and beautiful. Tie the ends with thread.

Pour the sausages with cold water and bring to a boil, cook over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil until a beautiful crust. Serve hot with your favorite sauces!

Recipe 4: homemade turkey sausages in a film

The recipe for sausages at home is simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages that you only have to boil in boiling water.

minced chicken or turkey - 600 g;
chicken egg - 1 pc.;
milk - 100 ml;
onion - 1 onion;
salt and pepper to taste

Onions are peeled and cut into large pieces, and then passed through a meat grinder along with minced chicken.

Then put the minced meat in a blender bowl, add milk, beat in an egg and beat.

Put in a bowl, salt, pepper and mix thoroughly.

We will spread the minced meat on a film with a special confectionery syringe or a tablespoon. Also for these purposes, you can use a regular milk bag, after cutting off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and spread our minced meat on it, evenly distributing it in the center.

Then carefully fold the film, forming a small sausage.

Carefully, but carefully, press the film against the minced meat, this will avoid the appearance of air bubbles. Of course, they will not spoil the taste of the finished product, but the appearance will suffer.

Then carefully compact the minced meat, pressing on it from different ends of the sausage. We twist the tip of the film, tie it with a cotton thread, tying it into several knots. We do the same with the other "tail". The result is a neat sausage.

If you do not plan to cook sausages right away, put them in the freezer.

That's all wisdom! We cooked turkey sausages at home. Now it remains only to boil them in boiling water for 5-7 minutes, and then you can serve them with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take out the finished homemade sausages from the pan, carefully remove the shell, cutting off the “tail” of the film on one side.

Recipe 5: how to cook sausages in cling film

These sausages can be frozen for future use. You can add various seasonings, herbs, cheese to minced meat.

Minced chicken - 400 gr.
Semolina - 2 tbsp.
Onion - 1 pc.
Egg - 1 pc.
Garlic - 3 tooth.
Salt - ½ tsp

Put the minced meat in a bowl, add the egg and mix.

Add semolina, mix.

Peel and finely chop the onion.

Add onion, salt, minced garlic to minced meat and mix.

Spread a cling film, put 2 tbsp on its edge. prepared minced meat, shape sausages with wet hands.

Wrap the resulting sausage in cling film, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken fillet sausages (with photo)

chicken fillet - 400 gr
milk - 3.2% - 100 ml
salt - to taste
ground black pepper - to taste
chicken egg - 1 pc.

Wash the chicken fillet well. We will remove the extra veins. Cut into small pieces.

Salt and add one raw egg. Grind with a blender (any other food processor).

Pepper the resulting mass to taste and add milk. While adding milk, mix well until smooth.

On a small piece of cling film lay out 1.5 tbsp. tablespoons of the mass and gradually wrap it in a sausage, compacting and releasing air.

We tie the edges into a knot, I did not tie it and wrapped it well. Mine don't fall apart when cooked.

Cook for 5-7 minutes in boiling water like regular sausages.

To make sausages look so cute and not boring, they need to be fried on both sides in butter. All! Children will be delighted!

Recipe 7: homemade beef sausages

beef fillet - 1600;
cream - 200 ml;
butter - 100 gr;
beets - 1 pc;
salt - to taste;
nutmeg - 0.25 tsp;
dried dill - 2 tbsp;
dried garlic - 1.5 tbsp;
pork - 4 m;
chicken eggs - 2 pcs

So, cooking homemade beef sausages in detail. We take a beef fillet. Take a good piece, there is no time for saving. Wash the meat well.

We cut the meat into pieces that will crawl into the meat grinder to scroll the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through a meat grinder 3 times. Yes, exactly 3, we don’t need less, we need a straight homogeneous sausage structure. If you make kupaty, then 1-2 times will do.

So the meat after the 1st scroll:

After 2nd:

After 3rd:

It is often written that homemade sausages end up gray, gray, or some unattractive brown. I solved this question very simply, with the help of beets. Natural dye that does not affect the taste in any way). So, my beets, clean.

We cut into sticks that are suitable for scrolling in a meat grinder.

We scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for minced sausage.

We make our dye. We fold ordinary gauze several times, put a couple of tablespoons of beetroot minced meat in it and squeeze the juice into the minced meat. I was a little embarrassed and squeezed out only the juice of half the beets, next time I will squeeze the whole, for an even more intense color, because a decent part of the juice will come out when cooked into water.

Add eggs, nutmeg,

dried garlic,

heavy cream,

Take butter at room temperature

cut it into cubes, send it to minced meat.

Carefully knead the minced meat. He's ready! We send it for at least 12 hours in the refrigerator.

After 12 hours, we prepare the ingredients for the formation of sausages: a nozzle for sausages, casings, twine.

Let's prepare the guts. They come in a strong saline solution in a bag. We don’t take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But she took a look.

We put a container in the sink so that the intestines do not leak during washing. Pour some water into the container. Gently spread the end of the intestine with your fingers, it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, rinse the stomach with running water.

For tying sausages, we use cotton twine like this. But strong cotton threads are also suitable. We immediately cut off pieces of centimeters by 7, a few pieces.

We assemble the meat grinder, putting on a long sausage nozzle instead of a meat grinder mesh.

We take the minced meat out of the refrigerator, mix it well again. Here is such a structure.

Carefully, like a stocking, we put the casings on the sausage nozzle like this. Tie the end of the neck with twine.

We begin to pass the minced meat through a meat grinder. When you first scroll, there will be a lot of air bubbles, because initially the sausage cone was empty. Therefore, we make a trial of the first sausage, tamping the meat with your hand. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine. Now we have no air in the cone, the process will go faster.

Gently pass the minced meat through the meat grinder, holding the casing with your hand and adjusting the process of filling and lowering the casings from the nozzle. It is not necessary to make it very tightly so that the sausages do not burst during cooking.

When the shells are filled to the length of the palm, we twist them several times, as in the photo. And we twist the next sausage. I made batches of 3-4 pieces, so that it would be more convenient to cook a bunch, not cut off before cooking. After the formation of 3-4 pieces, she cut off the casings, repeating the steps that she indicated after the first trial sausage.

In the finished batch of twisting, I additionally tied it with twine, made a knot. If there are air bubbles, we pierce them with a regular needle, releasing air out. No minced meat will leak out during cooking because of this, and the casings, on the contrary, will fit more tightly to the minced meat.

Here are my sausages ready for cooking. I cook them for 3-4 pieces for children, adults are a little expensive and the process is slow). A kilogram of such sausages came out to me at about 750-800 rubles due to the expensive cost of beef. These sausages can be frozen and stored in the freezer.

Such sausages are cooked simply: we send sausages into boiling salted water, after boiling we cook for 30-40 minutes.

During the cooking process, the sausages will shrink in size. After cooking, remove the twine.

Prepare the necessary products.

Rinse chicken fillet, dry and cut into pieces.

Pass the chicken fillet, peeled onions and garlic twice through a meat grinder.

Add softened butter, warm milk, egg, salt and spices to minced chicken.

Mix thoroughly.

Tie the other end of the film in a knot, being careful not to leave air inside the film with minced meat.

Sausages can be made in different sizes. Little sausages will be to the taste of children.

Dip the sausages in boiling water and cook for 15 minutes.

Transfer the cooked sausages to a colander and let the water drain. Remove film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients, I get about 20 pieces of medium-sized sausages. If you make little sausages for children, then they will turn out twice as much.

Serve hot chicken sausages.

Serve porridge from any cereals, pasta, boiled or fresh vegetables, greens as a side dish for homemade chicken sausages.

Sausages can be fried on all sides until golden brown.

Bon appetit and delicious experiments!

Calorie content per 100 gr - 156 kcal, B / F / U - 27.3 / 4.5 / 0
Total weight of the finished dish: 560 gr

Carb free! The perfect dish if you're on a dry or no carb diet! And for a proper lunch or dinner, add sausages with fresh or stewed vegetables 🍅🍆🌽

📑 INGREDIENTS:
✅ 530 gr chicken fillet
✅ 80 gr of low-fat cheese ("Light" Brest-Litovsk, for example)
✅ 1 egg
✅ salt, pepper, spices, I have dry garlic

📝 RECIPE:
1) We make minced meat from the fillet, add the egg, pepper, salt, spices. We cut the cheese into pieces.
2) Put the minced meat on the foil (glossy side inward), leaving space around the edges. Cheese on top. We roll like a roll. For better baking, do not make many layers of foil. I got 4...

SUPER PROTEIN PP sausages

(per 100 grams 140 kcal BJU 31/3/2🔥)
⠀
Ingredients:
🔹chicken fillet 750g
🔹 milk 2.5% 200 ml
🔹 garlic 2-3 cloves
🔹 salt, pepper to taste

Thank you for the healthy weight loss marathon recipe Your Body ❤

Cooking:
🔸 Cut the chicken fillet into pieces convenient for grinding, put in a bowl, squeeze the garlic there, pour milk and put it in the refrigerator for 1-2 hours (optimal, but not necessary)
🔸 Pass the fillet (with milk) through a meat grinder or turn it into minced meat using a blender
Add salt and pepper to taste and mix thoroughly
🔸 Put minced meat on cling film and form sausages. We wrap them tightly with a film, the edges can be tied with a regular thread.
🔸We throw sausages (in a film) into boiling water and cook for 15-20 minutes over medium heat
🔸 Enjoy)))

Homemade PP sausages with broccoli (you can also make them in the form of cutlets)

🔸 per 100 grams - 126.37 kcal 🔸 B / W / U - 18.37 / 5.43 / 1.26 🔸

Ingredients:
chicken breast 150g
chicken thigh 150g
milk 30 gr
broccoli 50g
Thanks for the recipe to the Diet Recipes group

Cooking:
We make minced meat from the breast and thigh, I did it with a blender. Next, add spices, salt, milk to the minced meat and mix. Next, blend the broccoli (I previously scalded it with boiling water). Mix broccoli with minced meat. Next, we take a food film, sculpt sausages on it from our minced meat and wrap it with cling film, tightly tie the ends of the film with a thread.
We store in the freezer. They cook for 15-20 minutes!

Bon appetit!

📑 INGREDIENTS (for 8 pieces):
✔ egg - 2 pcs
✔ cream 10% - 50 gr

📝 RECIPE:
2) Prepare cling film in advance: you need 8 blanks in 2-3 layers. We spread the minced meat on the cling film (a layer 8-10 mm thick), leaving room at the edges. Cheese on top. We fold like a roll, tightly, wrap the edges (I fix ...

chicken sausages

🔸 per 100 grams - 96.29 kcal 🔸 B / W / U - 16.81 / 1.98 / 1.7 🔸

Ingredients:
450 grams of chicken fillet
200 ml. milk
1 tsp mustard
salt and pepper to taste

Cooking:
1. Cut off all the fat and films from the fillet, cut the fillet into pieces, pour in chilled milk.
2. Let stand 30-40 minutes. Transfer the fillet with milk to a blender, add the rest of the ingredients.
3. Twist from the resulting mass of sausages about 10 cm long.
4. Cut the cling film into pieces of 30x10 cm, squeeze the minced meat onto them. Roll the film tightly, twist and tie off one end.
5. Release the air if it remains under the film, then roll and tie the second end of the sausage.
6. Chill the sausages in the refrigerator for 2...

????Soup-solyanka????

Total per 100 grams - 105.18 kcal:???? Proteins - 2.88 ???? Fats - 6.79 ???? Carbohydrates - 9.09 ????

INGREDIENTS:
● Sausages - 2 pcs.
● Bow - 1 pc.
● Carrots - 2 pcs.
● Potato -2 pcs.
● Gherkin cucumbers - 5 pcs.
● Olives - 1 bank
● Lemon - 4 circles

COOKING:

3. Grate carrots. Onion cut into cubes of medium size. Put in a pan with vegetable oil. Bow and...

Homemade chicken sausages with cheese 😋😍👍

Calorie content per 100 gr - 130 kcal (B / F / U - 22.0 / 3.9 / 0.2)
Calorie content of 1 sausage - 207 kcal (B / F / U - 35.2 / 6.2 / 0.3)

📑 INGREDIENTS (for 8 pieces):
✔ minced chicken fillet - 1 kg
✔ egg - 2 pcs
✔ cream 10% - 50 gr
✔ salt, pepper, paprika, spices, dried garlic - to taste
✔ low fat hard cheese - 120 gr

📝 RECIPE:
1) Add an egg and 50 g of cream to the minced chicken fillet to make the minced meat more tender. Next, add pepper, salt, spices. We cut the cheese into strips.

Bon appetit 😊🍽

🔹Chicken sausages 🔹

per 100g-131kcal
Ingredients:
-500-700 g chicken fillet
-100 g milk
-30 g plums, butter
-1 egg
-1 large onion
-1 carrot
-Dill
-Salt
-Pepper

Preparations:
We take all the ingredients and mix in a blender. Put a small amount of minced meat on cling film. Wrap the minced meat tightly in several layers of film forming a sausage, tie the edges into a knot. Put sausages in boiling water and cook for 15 minutes. Next, remove, remove the film and fry in butter.

Bon appetit!

Send your PP recipes with high-quality photos and BJU and calorie counts to the proposed news. The most interesting and useful will be published here!

Homemade chicken sausages with cheese 😋😍👍

Calorie content per 100 gr - 130 kcal (B / F / U - 22.0 / 3.9 / 0.2)
Calorie content of 1 sausage - 207 kcal (B / F / U - 35.2 / 6.2 / 0.3)

📑 INGREDIENTS (for 8 pieces):
✔ minced chicken fillet - 1 kg
✔ egg - 2 pcs
✔ cream 10% - 50 gr
✔ salt, pepper, paprika, spices, dried garlic - to taste
✔ low fat hard cheese - 120 gr

📝 RECIPE:
1) Add an egg and 50 g of cream to the minced chicken fillet to make the minced meat more tender. Next, add pepper, salt, spices. We cut the cheese into strips.
2) Prepare cling film in advance: you need 8 blanks in 2-3 layers. We spread the minced meat on the cling film (a layer 8-10 mm thick), leaving room at the edges. Cheese on top. We fold like a roll, tightly, wrap the edges (I fix the edges with a thread). I got 8 large sausages. Sausages can be safely frozen and cooked for future use.
3) Cook in boiling water for 15-20 minutes or in a double boiler for 20-25 minutes.

Bon appetit 😊🍽

🔹Soup-hodgepodge🔹

🔸 Total per 100 grams - 105.18 kcal: 🔸 Proteins - 2.88 🔸 Fats - 6.79 🔸 Carbohydrates - 9.09 🔸

🔹INGREDIENTS:
● Sausages - 2 pcs.
● Bow - 1 pc.
● Carrots - 2 pcs.
● Potato -2 pcs.
● Gherkin cucumbers - 5 pcs.
● Olives - 1 bank
● Lemon - 4 circles
● Sunflower oil - 1 tbsp.
● Tomato paste - 2 tbsp. spoons

🔹COOKING:
1. Pour water into a saucepan, bring to a boil. Peel potatoes, cut into cubes, throw into boiling water.
2. Sausages cut into circles. Fry in vegetable oil. Then transfer the fried circles of sausages into a pan with potatoes.
3. Grate carrots. Onion cut into cubes of medium size. Put in a pan with vegetable oil. Saute onions and carrots for 10 minutes...

Solyanka ⛅🥘

Ingredients:

- olives
-carrot
-potato
- soy sausages
-asafoetida
-Bay leaf

Cooking:

Solyanka 🌾🌱

Ingredients:

Sprouted mung bean (or boiled)
- olives
- cauliflower - ghee
-carrot
-potato
- sausages (vegetarian)
-asafoetida
-Bay leaf

Cooking:

Soak the mung bean overnight (sprouted mung bean is healthier than boiled mung bean). No need to wait for sprouts.
Fry asafoetida, bay leaf in oil, then add carrots and sausages. Fry until golden brown and add tomato paste. Or mashed tomatoes. Stir and put on a plate.
Now fry potatoes, cauliflower, add mung bean, olives, pour boiling water and salt. Boil 5-7 minutes.
Add tomato roast with carrots and sausages. Simmer over low heat for another 3-5 minutes.

Homemade chicken sausages with cheese 😋😍👍

Calorie content per 100 gr - 130 kcal (B / F / U - 22.0 / 3.9 / 0.2)
Calorie content of 1 sausage - 207 kcal (B / F / U - 35.2 / 6.2 / 0.3)

📑 INGREDIENTS (for 8 pieces):
✔ minced chicken fillet - 1 kg
✔ egg - 2 pcs
✔ cream 10% - 50 gr
✔ salt, pepper, paprika, spices, dried garlic - to taste
✔ low fat hard cheese - 120 gr

The principles of PP are:

In the evening, metabolic processes ...

Proper nutrition is the best choice for weight loss and a beautiful figure!

Only proper nutrition + sports will save the achieved result for life.
The principles of PP are:

Refusal of fatty / fried / harmful / high-calorie.
Fast food, sweet soda, mayonnaise, margarine, chips, sausages / sausages and other artificial products, confectionery and pastries are NOT food! These are empty bad calories and trans fats!!! Also exclude fatty canned food, fatty cheeses, cottage cheese and dairy products, lard, butter; limit sugar and salt.

Sweet can only be for breakfast and only natural
(Honey, dried fruits, jam or jam; acceptable: marshmallows, marmalade, low-fat milk ice cream)