Homemade chicken sausage recipe. Homemade chicken sausage

Our traditions and tastes are stronger than the most popular food brands, and we still love to cook our own food. We think that homemade chicken sausage, the recipe for which we will present in several versions, will please you and your family – both in taste and smell. The process of obtaining this product will not take much time, and all family members will be able to have breakfast with sandwiches with safe delicacies.

Chicken's meat - dietary product. Chicken sausage is very easy to prepare at home, even without the intestines. Often the lack of intestines becomes an obstacle to making sausage, but this is an unjustified refusal to use a natural product from curki. Let's look at two classic recipe preparations homemade sausage- without guts and in guts.

Recipe with pork intestines

Ingredients

• Chicken meat – 1?5 ru + –
• Fresh pork lard – 300 g + –
• Pork intestines – 2.5-3 m + –
• Salt - to taste + –
• Heavy cream – 1 cup + –
• Garlic - to taste (a few cloves are fine) + –
• Ground black pepper - to taste + –
• Bay leaf - 2-3 pcs. + –

Preparation

Having cooked chicken sausage in pig intestines once, you will understand that the technology for its preparation is simple and easy, and also allows you to consume natural product for very little money. Chicken meat is suitable for any part of the carcass: fillet, ham, thigh, etc.

1. Cut the chicken meat into small pieces, preferably cubes. You can, of course, make minced meat and save time.

It also turns out quite tasty if you twist half the meat in a meat grinder through a fine sieve, and cut the other half into cubes. Moreover, it is better to twist white meat. You can add lard for fat content - for those who like it.

Salt the meat, season with pepper, garlic pressed through a press (optional), break the laurel leaves into small pieces.

Mix everything thoroughly until smooth and finally pour in the high-fat cream. Mix thoroughly again. Place the prepared mixture in the cold for 2-3 hours to marinate.

The marinated minced meat should not be too thick; it should easily slip into the natural sausage casing. If the mass is a little dry, then it can be diluted with milk, broth or plain water.

We put the attachment on the meat grinder sausages and stuff the prepared intestine. We don’t stuff it too tightly, but we also don’t allow any free space with air! Every 50-60 cm we cut off the shell and tie secure knots. (Of course, the length of the product depends on your preference.)

We pierce the shell with a toothpick or needle every 7-10 cm in a checkerboard pattern. Place in a pan of boiling salted water and cook for about 20 minutes.

Homemade chicken sausage is not ready to eat yet. To ensure complete readiness, fry it in a frying pan (with a little oil) or bake it until golden brown in the oven.

Homemade sausages

This wonderful recipe Making chicken sausages at home is as easy as making chicken cutlets.

Ingredients

• Chicken meat – 1 kg
• Medium size onion – 2 pcs.
• White loaf – 300 g
• Milk – 350 ml
• Salt - to taste
• Egg whites – 3 pcs.
• Ground black pepper – 1/2 tsp.
• Nutmeg (powder) – a third of a tsp.

Preparation

• Soak the bread in milk, process it in a meat grinder along with chicken meat. Pour the remaining milk, fried onions, spices, salt and egg whites into the minced meat.

• Mix and pass through a fine grinder again. Mix all the ingredients thoroughly and beat them against the walls of the bowl (or beat them with a blender). Minced meat for sausages should be homogeneous and viscous.
• We put a special attachment on the meat grinder and stuff the intestines, tying them every 15-20 cm.
• We pierce the casing of each sausage with a needle and boil it in a saucepan with boiling salted water. Before serving, fry in a frying pan or oven.

Homemade chicken sausages are ready! Have a nice feast!

Homemade chicken sausage - recipe without guts

You will like this recipe for making chicken sausage at home for its simplicity and the absence of such an obstacle as intestines.

Ingredients

• Chicken fillet – 500 g
• Hard cheese – 50 g
• Cream – 200 ml
• Egg whites – 2 pcs.
• Potato starch – 1 tsp.
• Garlic – 1-2 cloves
• Ground black pepper - a little
• Salt - to taste

Preparation

Cut the cheese into tiny cubes, chop the garlic with a knife. Place the chopped meat in a deep bowl and add the remaining ingredients except cheese. Beat with a blender, and pour the cheese ingredient into the prepared minced meat and mix.

Spread oiled baking paper on the table. Stepping back 10 cm from the edge, lay out the meat mass along the edge and carefully fold the edge of the paper, closing it tightly, pulling the edge to make the sausage denser.

Wrapping in several layers. We twist the edges and get a “big sausage candy”.

Now we need to fix the resulting form. We wrap the bundle with thick threads, wrap it in cling film or a bag and secure it again with threads.

Place our homemade chicken sausage in salted boiling water and cook over low heat for 30 minutes.

Homemade chicken sausage, no matter what recipe we choose, will delight us with its natural taste, juiciness and aroma. She will become perfect breakfast for the whole family or the perfect snack at work. Take care of your health - eat natural!

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tvoi-povarenok.ru

Homemade chicken sausage - 4 recipes: with gelatin in foil, in intestines, with pork and in a bottle

Homemade chicken sausage is a healthy and low-calorie alternative to store-bought sausage. It’s easy to cook, even in guts, in foil, in the oven or in cling film in a saucepan boiled sausage. I recently learned another new method - chicken sausage is cooked in plastic bottles. Today we will also present these options for you to choose from.

1. Home chicken sausage chicken and pork in the oven

Homemade chicken sausage with gelatin in the oven, in foil - step-by-step recipe with photos

I often cook this simple sausage. It’s not always possible to bother with the intestines, so I wrap the sausage in cling film and foil. I bake it in the oven. The taste is excellent, and the whole preparation consists of cutting the meat into smaller pieces and packing it tightly in film.

The use of chicken breasts and thighs is due to the fact that finished product there was both red and white meat. It looks appetizing and tastes much better. And of course, as always, I have a large family. You can take half as much food.

What you will need:

How to cook:

It is not dangerous to give this sausage to children, because it is 100% natural and there is nothing unnecessary or harmful in it.

The following recipe for chicken milk sausage from Alexey Povar's channel

Homemade chicken sausage in intestines - video recipe

This is how easy it is to prepare chicken sausage in the intestines. And if you want to try and build a real cooking masterpiece, then make chicken sausage with pork.

Homemade chicken and pork sausage in the oven

This sausage will not leave anyone indifferent. It is, of course, more high-calorie and fatty than just chicken, but men are crazy about it. I take a kilogram of both pork and chicken, if this is a lot for you, take half as much food.

What you will need:

Preparation:

1. I'm preparing the meat. I wash it, dry it with napkins and grind all the chicken meat and half the pork in a meat grinder. I cut the other half of the pork into small cubes. About 1.5 centimeters.
2. I mix all the meat in a large saucepan. I squeeze the garlic there through a press. Add chicken seasoning, pepper and salt. I add one full tablespoon of salt. But this is a matter of taste.
3. I knead the minced meat very intensively and gradually add half a glass of water.
4. I take out the grate and knife from the meat grinder. I put a narrow-necked attachment on the meat grinder, onto which I carefully pull the pork intestine. Holding the intestine so it doesn’t fall off, I stuff the intestine with minced sausage. I tie it with thread after about 15 centimeters. I also tie the edges with thread.
5. I cover the baking sheet parchment paper. I place all the resulting sausages on it. I pierce the top of the sausage with a toothpick in several places so that steam escapes and the intestine does not rupture.
6. I put the baking sheet with the sausages in the preheated oven. Temperature 180. I bake for one hour.

The aroma of this treat will bring the whole family together in the kitchen. You will tell about the taste for yourself when you taste this culinary masterpiece.

And now, as promised, interesting recipe chicken sausage is very instant cooking

Homemade chicken sausage in a bottle - video recipe

How to cook chicken sausage in a bottle from the MARISHKIN HOME channel

That's it for me about chicken sausage. Thanks to everyone who cooked with me today.

recipe-kulinara.ru

Homemade chicken sausage

Do you buy sausage in a store? Have you tried to do it yourself? Of course, we won't get the taste, for example, doctor's sausage. But this homemade chicken sausage will definitely be without any incredible amount of preservatives and fats. And knowing that it was prepared with your own hands will make such a sausage especially tasty.

Total cooking time – 5 hours 0 minutes

Active cooking time – 0 hours 20 minutes

Cost – average cost

Calorie content per 100 g - 134 kcal

Number of servings – 8 servings

How to make homemade chicken sausage

Chicken breast – 400 g

Chicken thigh - 200 g

Cream - 200 g of any fat content

Potato starch - 1 tbsp.

Gelatin - 1 tbsp. small

Sweet paprika - 1 tsp. dry

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

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

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

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

So, with chicken thigh Remove the skin, separate the meat from the bone and cut into fairly small cubes. Garlic needs to be peeled and chopped in a way convenient for you. I put it through a garlic press.

I always buy gelatin from Dr. Otker. It's small and I really like it. If you suddenly have large “crystals,” then simply grind it lightly in a coffee grinder.

Place absolutely everything into the blender except the chopped thigh pieces. Stir in the pieces after grinding, and also adjust the taste of salt. I put 1 heaped teaspoon.

Now take regular baking paper and cut a piece.

Place chicken mixture on one edge.

Using paper, roll tightly to form a sausage. Carefully tie the ends first with rope, and then the entire sausage.

Place the twisted sausage in the baking sleeve, make the ends quite large and again tie it well - we need to prevent water from getting inside.

Place our roll in a pan of water so that the water covers the sausage, sleeve ends up, and cook for 20-25 minutes under the lid.

After this, take the sausage out of the pan, cool it a little, take it out of the sleeve and put it until it cools completely, preferably overnight. When the sausage reaches room temperature, transfer the package to the refrigerator and let it sit there for at least a few hours to firm it up.

A great replacement for the store-bought version!

And there is homemade chicken sausage in my refrigerator, in the same paper in which it was cooked.

menunedeli.ru

The most delicious homemade chicken sausage

Dear friends, I want to introduce you to a recipe for homemade chicken sausage. The sausage according to this recipe is simply to die for. I prepared different sausages, according to different recipes, and stopped right there. I suggest you try it too.

Ingredients:

• Chicken fillet -2 kilograms;
• Guts - 4 meters.;
• Smoked lard - 500 grams;
• Garlic - 6 cloves;
• Salt - to taste, of course;
• Black pepper - to taste;
• Nutmeg - 1 tablespoon;
• Bay leaf - 3 pieces;
• Cognac - 50 grams.

The most delicious homemade chicken sausage. Step by step recipe

1. First, let's prepare the meat. It is better to cut the meat in advance, as it needs to sit in the refrigerator overnight.
2. Cut the chicken fillet into very small pieces.
3. We peel the lard and cut it into small pieces. Meat and lard can be twisted through a meat grinder, but cut into pieces it turns out tastier. That's why I usually cut it.
4. Peel the garlic and squeeze it through the garlic press.
5. Mix lard with meat. Salt and pepper to taste, add nutmeg, bay leaves, garlic, and cognac. Mix everything thoroughly.
6. Place in the refrigerator overnight.
7. Stuff the intestine using a meat grinder.
8. Try not to fill the colon too tightly. If you want to make small sausages, then divide it into pieces using a thread.
9. Use a toothpick or needle to make punctures in the sausage so that the film does not burst during cooking.
10. Place the sausage in boiling water, add a little salt to the water, and after the water boils, cook for 25 minutes. You can add bay leaf and peppercorns to the water.
11. Fry the finished sausage in vegetable oil until golden crust, on both sides.

Our most delicious homemade chicken sausage is ready.

Bon appetit! Our sausage can not only be boiled, but also immediately baked in the oven at a temperature of 200 degrees, bake for 45 minutes. If you end up with too much sausage, put some in the freezer

Can you pass by the sausage counter in a store? I have a hard time doing this, so no, no, and I’ll buy a piece of dry-cured, smoked or boiled sausage. However, recently I have been trying to adhere to proper nutrition, in which it is undesirable to eat store-bought tasty “harmful” foods. In order not to break my diet, but also not to deny myself my favorite product, I started preparing it at home. Homemade sausage from chicken fillet with vegetables it turns out simply excellent. By the way, this recipe was appreciated not only by me, but also by my husband, and even by my picky son.

Ingredients for homemade chicken sausage:

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

How to make homemade chicken sausage:

1) We start by defrosting the fillet or separating it from the sternum. I wouldn’t recommend using ready-made minced meat; firstly, we are preparing dietary sausage, and the breast is the most suitable ingredient for this, secondly, lard is added to it for fat content, and thirdly, the consistency of the sausage will be very fine-grained. Cut the fillet into pieces and grind in a blender. There is no need to achieve a uniform consistency of minced meat; let small pieces of chicken remain in it.

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

3) Peeled and washed carrots, grated a little less than medium.

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

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

4) Add salt and mix thoroughly.

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

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

Roll into a tight roll and seal the edges well.

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

If you wish, you can prepare tender, tasty and aromatic chicken sausage even at home. The recipe that I will share today will pleasantly surprise you, because all the products are more than affordable, and the result is amazing. This will be homemade chicken breast sausage, but not with gelatin, not in film, not in the oven, not in the gut, but in... a mug on the stove!

You may not believe at first that you will get really high-quality chicken sausage. homemade. But I can assure you that such a product will be completely natural, so it can be safely given to children. Adjust the seasonings a little to your taste and the end result is yours. cookbook will be replenished with another proven recipe, appreciated by all family members.

A few words about necessary ingredients for making homemade chicken sausage. The base is chicken fillet, milk, egg and starch. As a base, you can use not only chicken breast (I like this option best), but also thigh fillet. Milk is suitable for any fat content (the fattier, the tastier the finished sausage), and starch - both potato and corn (you need 1.5 tablespoons).

Add as much garlic as you want: I have 3 cloves, so finished form Its aroma can be clearly felt in the sausage. It is advisable to add freshly ground spices (nutmeg and black pepper) - they are more aromatic. Additionally, you can season your homemade chicken sausage with your favorite seasonings.

Ingredients:

(300 grams) (200 milliliters) (1 piece ) (1 tablespoon ) (3 cloves) (1 teaspoon) (1 teaspoon) (1 pinch) (1 pinch) (1 pinch)

Cooking the dish step by step with photos:

To prepare homemade chicken sausage, we will need the following ingredients: chicken breast, milk of any fat content (I used 3.2%), egg(large), a little refined vegetable oil (for greasing dishes), potato starch, garlic, salt, sugar, as well as nutmeg and black ground pepper. I talked about all possible product replacements above.

All that remains is to season the minced meat for the future chicken sausage. To do this, pass the peeled garlic through a press (the amount depends on your taste), grate a little nutmeg, add ground black pepper.

Pulse all the ingredients in a food processor for about 3-4 minutes until the mixture is completely homogeneous and smooth. The consistency of minced meat for homemade chicken sausage is approximately the same as medium-fat sour cream, that is, it is not runny, but it also does not hold its shape.

We take two mugs (I have a capacity of 340 milliliters - that’s how much water fits up to the rim), lubricate them from the inside vegetable oil(a teaspoon is enough for this). We transfer the minced chicken, trying not to create voids inside (although this is not important). There should not be too much minced meat, as it will noticeably increase in volume during the cooking process.

Cover the mugs with cling film to prevent water from getting into them when boiling.

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 succeed 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 made more traditionally - using 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 sausage made from breast with 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 best part: taking it out ready-made sausage, cool (it is better to be patient and not put it under cold water, but put the boiled product in a colander and let it cool completely).

Economical dietary in foil in the oven

Gorgeous liverwurst from stomachs and liver - it’s tasty, easy to prepare and economical on money!

Calorie content per 100 g: 258 kcal., 15 g. protein, 22 gr. fat, 0 gr. carbohydrates.

Sausage made from giblets 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 great amount 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's cool until room temperature.

Corn grits Pour boiling water over the finest grind at the rate of 1 to 2 (1 part cereal 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 cooked 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 small 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 it on a piece of bread tomato sauce, add a slice of cucumber, and on top a slice of this sausage!

Delicatessen

This is a very simple dish with extremely unusual taste- it’s not a shame to put it on the table in front of the 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 gr.,
• 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, 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. You can serve it 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 confusing and an extremely dangerous product for homemade, because there is a very high probability that your aromatic sausage will contain some nasty stuff.

Compound:

• chicken fillet – 500 gr.,
• large 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!

One has only to go to any supermarket and one’s eyes run wide from the abundance of various products. The section with sausages and sausages is especially popular.

Apparently, the love for these products in our country has been passed on since Soviet times, when the People's Commissar for the Food Industry Anastas Mikoyan signed an order for the production of sausages called: Doctorskaya, Lyubitelskaya, Chaynaya and so on.

Kitchenware

It is no secret that the presence of kitchen appliances makes life easier for mankind, so now there is practically no home where it is absent. Many people use electric meat grinders, bread maker, juicers and, of course, blenders. The latter have become firmly established in the lives of modern people. Therefore from minced chicken or, for example, made from beef is not problematic.

Having devoted half an hour of your time to preparing this delicious dish, you can rest assured about the quality of the product, because no one will put dyes or preservatives into homemade sausages made from minced chicken. Sausages simply melt in your mouth, and properly selected spices will make their taste unique. Let's look at several recipes for this dish.

Minced chicken sausages in cling film

This dish, in addition to minced chicken, includes: butter, chicken egg, coriander, salt, black pepper, ground red pepper and milk.

Take half a kilo and pass it through a meat grinder. Alternatively, instead of mincing the meat, you can finely chop it with a knife. Fifty grams butter crushed (passed through a meat grinder) and mixed with minced meat.

One chicken egg is broken into a bowl with prepared minced meat, one hundred grams of milk is poured, coriander, salt, red pepper and black pepper are added and all this is mixed well. If the minced meat turns out soft and does not hold its shape, then it can be thickened with two teaspoons of ground crackers.

Cooking process

The next step is to prepare the sausages themselves. To do this, take a little minced meat, from which small sausages are formed. Each sausage should be wrapped in cling film, in several layers, and the ends should be tied with thread.

Boil water in a saucepan, add a little coarse salt and lower the sausages into the liquid one at a time. They cook for about twenty minutes. Then you need to take them out and carefully remove the film. In a frying pan, heat the mixture of butter and sunflower oil and fry each sausage on all sides. Minced chicken sausages in film are ready.

In general, recipes for making chicken sausages have a common basis - chicken meat itself, eggs, milk and spices. Only the cooking methods and the presence of garlic and onions change. Let's look at another recipe.

Minced chicken sausages in the oven

This dish contains carrots, onions, garlic, egg, salt and chicken fillet. Take a kilogram of chicken fillet and put it into a meat grinder or through a blender, but so that you can feel the pieces of meat. Two onions and one medium carrot are peeled, washed, chopped and stewed in a frying pan until soft for a couple of minutes.

Fried vegetables are placed in the fillet, garlic is squeezed out, and an egg is broken. All that remains is to add salt to your taste. Everything is mixed well and the minced meat is ready. It is left on the table for about thirty minutes, and then the sausages are formed.

To do this, take foil and cut it into small rectangles. If the foil is thin, then make two layers, put a little minced meat in each and roll it into a candy shape. The oven is heated to 180 degrees and the sausages are baked for thirty minutes.

Minced chicken sausages according to this recipe are very tasty. Five minutes before readiness, you can unwrap the foil, turn on the grill and bake until golden brown crust. The dish is ready.

Conclusion

These sausages are served with any side dish - boiled or fried potatoes, with mashed potatoes or broccoli, stewed cabbage, pasta with tomatoes and so on. There are a great variety, but chicken ones are much easier and faster to cook.