Homemade sausage boiled in a glass is prepared quite simply from the most available products, which are sold in any supermarket. , prepared at home, does not contain preservatives or other substances that extend shelf life finished products. Taste finished sausage depends on the spices used for cooking. Spices can be adjusted at your discretion.
Ingredients:
- chicken fillet - 300 grams.
- chicken egg - 1 pc.
- milk - 200 ml.
- starch - 1 tbsp. spoon.
- salt to taste.
- ground black pepper to taste.
- sunflower oil for lubrication.
- ground paprika to taste.
- ground coriander to taste.
Homemade sausage in a glass, step-by-step recipe with photos:
Chicken fillet is perfect for making homemade sausage. When purchasing, pay attention to the freshness of the product. Do not use frozen meat as this will affect the taste of the finished product.
Rinse fresh chicken fillet thoroughly in cold running water. Dry with paper towels. Cut into small pieces.
For kitchen appliances, we need a food processor or immersion blender. You can use a meat grinder. Place the pieces into the food processor bowl chicken fillet. Add starch, break egg, add spices.
Pour milk of any fat content. You can use cream. Grind until smooth.
If you use a meat grinder. First shred the chicken fillet. Add all other ingredients to the chopped meat and blend with an immersion blender. Taste the finished mixture and adjust if necessary.
Since the meat preparation turns out to be liquid, take long glasses of the same diameter or tall cups. Lubricate inside sunflower oil. You can use butter. Pour the meat mixture into glasses. Pour to ¾ of the volume, as the mass will increase during cooking.
Take a pan of suitable length. Line the bottom with fabric. Wrap the top of the glasses with cling film to prevent water from getting into the glass during cooking. Place the glasses in the pan. Pour cold water up to half a glass or a little higher. Send it to the fire. Boil it. Cook over low heat for 40-50 minutes.
If you decide to cook chicken sausage in glasses in a slow cooker, then use the Stew mode. But it will take longer to cook, about 1.5 hours. Don't forget to place at the bottom of the bowl silicone mat or cloth napkin.
After this time, remove the glasses from the boiling water. Remove the film and cool. Remove the sausage from the glasses.
Homemade boiled sausage in a glass is ready. Serve for breakfast, lunch or dinner. Store in the refrigerator for 3-5 days.
Bon appetit!!!
Best regards, Svetlana.
Learn to cook delicious food homemade sausage everyone can. And it’s not at all necessary to immediately take on complex recipes. I want to offer you the simplest and fastest boiled sausage in a mug. Why in the circle? The mug just gives the desired shape, although if it’s not fundamentally important to you round view, you can bake the sausage in other suitable molds, and then cut it into portions. Another important point to prepare this , You will need a blender because all the ingredients need to be pureed. Such sausage at home can be safely given to children and those who are allergic to store-bought sausages. Spices are very important in step by step preparation homemade boiled sausage in a mug with photo, without them it will turn out a bit bland. But if you want to prepare this sausage for small children, reduce the amount of spices to a minimum. Below is a recipe for boiled sausage without additives. You can add greens to homemade sausage, fried mushrooms, hard cheese etc.
Ingredients for making homemade boiled sausage in a mug
| Chicken fillet* | 500 g |
| Milk | 400 g |
| Starch | 2 tbsp. l. with a slide |
| Egg | 1 PC |
| Garlic | 6 cloves |
| Salt | 2 tsp. |
| Sugar | 0.5 tsp. |
| Ground black pepper | 0.3 tsp. |
| Ground coriander | 0.3 tsp. |
| Ground nutmeg | 0.3 tsp. |
| Cardamom | 0.3 tsp. |
| *You can make a mixture of 250 g chicken fillet and 250 g pork. | |
Step-by-step preparation of homemade boiled sausage in a mug with photo
- Cut the fillet into pieces, place in a blender and grind.
- Then you need to add all the ingredients, including spices. The garlic must first be chopped into smaller pieces so that it is truly crushed.
- Gradually pour in the milk, don’t forget about the starch. You should get a homogeneous creamy mass.
- Cylindrical ceramic mugs, preferably not new, grease butter. Fill the mugs with sausage mass to 2/3 of the volume, but not completely, as the mass will increase and rise.
- Wrap the mugs in cling film, one on all sides, in about two layers, as the sausage will try to “escape.”
- Cover the pan with a cloth and place all the mugs with sausage in it.
- Fill the mug with cold water to half the height and cover with a lid.
- Place the pan on the stove, turn on medium heat and as soon as the water boils, time it for 35 minutes.
- During this time, the sausage is completely cooked. Remove the mugs from the water and immediately try to release it. If the sausage in the mug cools down, it may stick.
- Wrap the finished sausage in cling film and place in the refrigerator. It doesn't last long, so it needs to be eaten within two days.
Use homemade boiled sausage to make sandwiches or serve as cold snack. Bon appetit!
This homemade chicken sausage tastes 100 times better than store-bought sausage! So, do you want to prepare the “queen” of our breakfasts - homemade chicken sausage - in an original, but very convenient way? Hurray, then read this article!
Today we will talk about making homemade ones in glasses or mugs. This sausage is prepared incredibly simply and from the most affordable products that are sold in any store. We think you should definitely try making this sausage.
By the way, if children don’t eat meat well, this serving option meat sausage they will love it! Although adults will also really like it.
Is it suitable for proper nutrition or weight loss?
So, it is important to understand one thing: even if your dish is incredibly nutritious, this does not mean that it has no calories. Many people forget about this and make up all sorts of things. diet cakes, sausages or pates for your sweet soul. Remember, “it’s low-calorie, which means you can eat more, even all of it,” and you develop the habit of eating tons of foods.
Gradually, your tolerance to pp-delicacies grows, and you want more and more ordinary ones, but if earlier a piece would have been enough for you, now your appetites are set to 4. The phrase “it’s cool to eat and not get fat” with the development of awareness in life begins to sound rather frightening. After all, a person perceives food as a form of leisure, an independent activity and a goal.
And in general, for your fat, in fact, it’s not so important what exactly you eat, the main thing is how much! It is absolutely not necessary to give up everything in the world, simply because someone thinks that it is “not a healthy lifestyle.” Everyone has the right to choose how to live, how to eat.
Food cannot be divided into “bad” and “good”, because it all consists of the same components. Just because you can't resist cakes doesn't make them bad! Or the fact that a chocolate bar contains up to 600 kcal per 100 grams does not mean that it is harmful - there is medicine in a drop, poison in a cup!
We offer another division: into high-quality and not-so-good products that are good for your willpower and those that destroy it. There are low-quality, high-calorie, and those that many cannot resist, such products include sweets and fast food. Excessive consumption of such foods leads to the problem of willpower, which is the cornerstone of your good life.
Attempts to determine nutritional value the product itself is, for the most part, unsuccessful. They all seem to be based simply on separating low- and high-calorie foods. But this is a bad approach. High calorie product may contain more essential macronutrients and/or better absorbable micronutrients than a low-calorie diet.
Our sausage is good because it is inexpensive and quick to prepare, in addition, you can afford it in much larger quantities than the store-bought sister!
Recipes
Children's light
KBZHU per 100 g: 121 kcal., 16 g. protein, 2 gr. fat, 9 gr. carbohydrates.
One of the most delicious ways cook chicken breast! Imagine - from just one breast you get 4 half-glasses of delicious home-cooked sausage! So, to prepare chicken sausage weighing about 600 grams. you need:
- chicken fillet - 400 gr.,
- white rice - 50 gr.,
- chicken egg - 1 pc.,
- milk - 150 ml.,
- salt (without slide) - 1 tsp.,
- sugar - 1/2 tsp,
- khmeli-suneli - 1/2 tsp,
- soy sauce- 1 tsp,
- garlic - 2 teeth.
How to cook chicken sausage in a mug:
This is such a beauty that you have, and what a aroma it will have throughout the apartment... The chicken sausage is cut perfectly, almost does not crumble and even bends a little like store-bought boiled sausage. The coolest thing about it is that it is ideal both as an element for sandwiches, and as an addition to cereals or scrambled eggs, or as a topping for a salad!
It is best stored in the refrigerator in foil or a bag for up to 5 days. But we are sure that the family will sweep it away sooner :)
Important: If you add a few drops of beet juice to homemade sausage, the sausage will be a soft pink color.
Men's
KBZHU per 100 g: 160 kcal., 9.7 g. protein, 8.6 g. fat, 11 gr. carbohydrates.
This sausage will be perfectly complemented with pieces of red bell pepper. Although believe me, with greens, corn, green peas, ham, cheese or mushrooms, this sausage is great!
Compound:
- beef (you can immediately mince it) - 150 gr.,
- pork – 150 gr.,
- onion – 1 pc.,
- milk – 150 gr.,
- garlic – 2-3 cloves,
- egg – 1 pc.,
- starch - 2 tbsp. l.,
- red bell pepper – 30 gr.,
- salt – 1.5 tsp,
- sugar – 0.5 tsp,
- black pepper to taste.
How to cook:
Believe me, my husband will be incredibly happy from such a delicious dish, especially with beer 😉
For gourmets with peppercorn
KBZHU per 100 g: 100 kcal., 14.8 g. protein, 1.7 g. fat, 5 gr. carbohydrates.
Ingredients:
- chicken breast fillet (about 2 pcs.) - 500 gr.,
- milk - 300 ml.,
- chicken eggs - 1 pc.,
- starch (1 tablespoon) - 30 gr.,
- salt - 2 tsp,
- sugar - 0.5 tsp,
- ground black pepper - 0.3 tsp,
- nutmeg ground - 0.3 tsp,
- ground coriander - 0.3 tsp,
- cardamom pod - 1 pc.,
- dried bell pepper - 2 tsp.
Wash the chicken fillet, dry it with a paper towel and pass through a meat grinder.
Add milk to the minced chicken and beat in the egg.
Grind the chicken mixture in a blender until smooth.
Cover each mug with cling film to prevent water from getting in during cooking (I secured the film with thread for greater safety). Place a cloth on the bottom of the pan. Place mugs with minced chicken pour cold water into a saucepan until it reaches half the height of the mugs. Place the pan on the fire, bring the water to a boil, then reduce the heat and cook the sausage over low heat for 35-40 minutes from the moment it boils. There is no need to cover the pan with a lid.
After the time has passed, remove the mugs from the pan and remove the film.
Let the chicken sausage cool slightly and remove it from the mugs.
Then place the homemade sausage in the refrigerator until it cools completely. Delicious chicken sausage cooked in a mug, cut into slices and serve.
Bon appetit!
Do you love sausage, but are you wary of buying it? This is not surprising if you read the composition. The thought of making sausage at home seems impossible, but does the word “guts” make you shiver? Then this simple recipe is for you!
Oh, how many experiments were carried out before I started preparing sausage this way. And since I was overcome by real excitement, there was always a lot of sausage in the refrigerator! I offer you the simplest option of the available products. Don't ignore the spices, they are the ones that give that sausage flavor. This sausage can be given even to small children without fear.
And it doesn’t take longer to cook homemade sausage than cutlets.
A full serving yields about 1 kg of sausage.
Necessary:
In order to prepare this sausage, you will need a food processor or blender that grinds the ingredients into a paste.
Chicken fillet* - 500 g (this is approximately from one medium chicken)
Milk - 400 g
Egg - 1 pc.
Starch - 40 g (~2 tablespoons with a large slide)
Garlic - 7-8 cloves
Salt - 2 tsp.
Sugar - 0.5 tsp.
Ground spices:
Black pepper - 0.3 tsp.
Coriander - 0.3 tsp.
Nutmeg - 0.3 tsp.
Cardamom - 0.3 tsp.
* you can take 250 g chicken fillet + 250 g pork or 250 g fillet + 250 g chicken leg pulp
Preparation:
Cut the fillet into pieces.
Place in a food processor bowl and grind, gradually adding all the ingredients in random order. It is better to pour milk in parts, rather than all at once. Pre-crush or finely chop the garlic so that it is guaranteed to be crushed.
You should get a snow-white homogeneous mass.
(pictured without spices)
Grease the mugs with oil.
For everything to go well, follow two rules: place the mugs in cold or warm, but not hot water, and do not use family china :)
I have used ordinary ceramic cylinder mugs many times without any pain. If you're worried, take metal mugs, enamel or aluminum.
Pour the sausage mixture into 4/5 of the mug's volume.
Wrap each mug with cling film. It is necessary that the film wraps both the top and the bottom a couple of times, this way the sausage will not jump out, but it may still try to escape :)
Place the mugs with sausage in the pan.
You need to place a wire rack or cloth napkin on the bottom so that the mugs do not directly touch the bottom. Pour water up to about half of the mugs. Place the pan on the fire and cover with a lid.
Bring the water to a boil and set aside from this point for 35 minutes.
After time has passed, turn off the heat and remove the mugs. Carefully!
Look, I was already able to remove the film, that is, the mugs have cooled down a little, but the temperature of the sausage is close to 100 degrees. So don't be afraid, everything cooks perfectly.
As soon as it cools down, shake the sausage out of the mugs.
It’s better to do this while it’s still warm; I had a situation where the sausage, which had cooled in a mug, stuck to the bottom.
For storage, I put the sausage in bags and put it in the refrigerator.
So what if she’s white, it’s still beautiful!
By the way, I tried adding beet juice to get a pink color, but when cooked it becomes discolored, so I gave it up.
This recipe can be the basis for culinary creativity.
Add mushrooms, herbs, olives, Bell pepper, grated cheese- and you have a new sausage every time!
Here are some greens and some sweet bell pepper. And minced meat with pork is 50:50.
And how delicious it is fried!
Bon appetit!
