Homemade chicken sausages. Homemade chicken sausage in intestines recipe with photo

Today it is not easy to find on store shelves delicious sausage of appropriate quality. The composition of most products leaves much to be desired. Therefore, you should prepare them yourself for your family. It’s very tasty and easy to make homemade chicken sausage.

To make the product especially juicy and tasty, you need to take not only chicken, but also lard. Ingredients: 1.5 kg of chicken meat, 2.5 m of pork intestines, 280 g of fresh lard, salt, 1 tbsp. heavy cream, garlic and seasonings to taste.

1. Meat is cut off from any parts of the carcass and finely chopped.
2. Chicken meat, along with lard, salt, garlic and spices, turns into minced meat. After thorough kneading, cream is poured into the mass, and it is sent to a cold place for a couple of hours.
3. To stuff the intestines, a special attachment for a meat grinder is used. Do not fill the workpiece too tightly.
4. Knots are tied every 55-65 cm.
5. All that remains is to pierce the intestine with a needle every 8-9 cm and cook it for 25 minutes in salt water.

Before eating, you can fry the sausage in any oil.

Dietary - chicken breasts

To reduce the calorie content of the finished sausage, you should use only poultry fillets. Ingredients: half a kilo of breast, 90 ml of milk, 2 chicken egg whites, a clove of garlic, a pinch of ground paprika, small. a spoonful of salt and the same amount of potato starch.

1. The fillet pieces are crushed using a blender. The resulting mass is salted, sprinkled with starch, chopped garlic and spices.
2. After adding milk and proteins, the ingredients are thoroughly kneaded again. The last product is needed so that the dish does not fall apart when slicing.
3. The minced meat is laid out on parchment paper and is distributed along the entire length of the sheet. A sausage is formed and tied tightly with thread on both sides. They wrap the bag lengthwise and crosswise so that the product does not lose its shape.
4. Cook the sausage in boiling water for 40-45 minutes.
5. All that remains is to put it in the refrigerator for a couple of hours.

To make the sausage have an appetizing color, you can add beet juice to it at the stage of mixing the minced meat.

With added pork

It is better to take lean meat without excess fat. Ingredients: 1.5 kg of pork and 800 g of chicken, a large spoon of salt, a whole head of garlic, 120 ml of milk, a pinch of mustard seeds, coriander and black pepper, a piece of butter, 3 m of intestine. How to properly prepare chicken sausage at home is described below.

1. Meat and chicken are cut into cubes, salted, sprinkled with spices, passed through a meat grinder and left overnight in the cold to marinate.
2. In the morning, crushed garlic and cooled boiled milk are added to the mixture. It is left for another couple of hours.
3. All that remains is to fill the shells with the resulting mixture, tie them in rings, pierce them in several places with a needle and cook in salt water for 45 minutes. The product should not boil during the process.

The finished sausage is greased butter and cook for another 25 minutes on a baking sheet in the oven.

Chicken boiled sausage

This simplest recipe homemade sausage, which doesn’t even require pork casings. Ingredients: 960 g chicken fillet, 2 selected eggs, 2 large spoons of potato starch, salt, spices and garlic to taste, 120 ml milk.

1. Using a blender or food processor, the poultry and garlic are turned into a smooth puree. You can also add lard to the fillet to taste.
2. Salt, spices, whole eggs, starch and cow's milk. Using a blender, beat the ingredients thoroughly.
3. The mass is poured into oiled ceramic molds and baked in a very hot oven 40 minutes.

The finished sausage can be wrapped in film and stored in the refrigerator.

With gelatin in foil

To prepare homemade sausage according to this recipe, you do not need to use intestines or bother with a meat grinder. Ingredients: 1 kg chicken thighs, ½ small. spoons of special seasoning for chicken and ground black pepper, 15 g of high-quality gelatin, 2 large spoons of mayonnaise, small. a spoonful of salt, 7-8 garlic cloves.

1. Chicken meat with skin is cut small cubes. It is salted, peppered, seasoned with selected spices and crushed garlic.
2. After adding mayonnaise, the minced meat is thoroughly kneaded. All that remains is to pour gelatin into the mixture and mix all the ingredients again.
3. The minced meat is divided into 4 parts, each of which is packed in cling film. Neat sausages are formed from the mass. They are wrapped in foil like candy.
4. The dish will bake for an hour in a hot oven.
5. Next, you will need to put it in the refrigerator overnight.

Sausage can be stored for no longer than 5 days.

Recipe with pork intestines

The milk or cream in the recipe will make the meat soft and tender. This must-have product. Ingredients: 900 g chicken breast and the same amount of chicken thighs, 2 small. spoons granulated sugar and the same amount of paprika, a pinch of dried garlic and coriander, 1 tbsp. heavy cream or milk, 2 large spoons of milk powder, salt, pork intestines, cut into 40-60 cm pieces.

1. Thigh and fillet meat is passed through a meat grinder. It is added to powdered milk, salt, selected spices.
2. Next add cream or fresh milk. The ingredients are mixed well.
3. The intestine is filled with minced meat using a special meat grinder attachment, not too tightly.
4. The preparations are boiled for 20 minutes in salted water.

Instead of a special attachment for a meat grinder, you can use the neck of a plastic bottle.

How to cook in a bottle?

For this recipe, be sure to stock up on a large plastic bottle (1.5 liters). It will become the basis chicken sausage. Ingredients: whole chicken carcass, onion, sweet bell pepper, bunch of fresh herbs, 3 small. spoons of salt, a pinch of black pepper, 30 g of gelatin.

1. The chicken is boiled in water with salt, onion and half the herbs until cooked. Next, the meat is cut from the bones, and the broth is filtered.
2. From the total mass 2 tbsp is cast. liquids. When the broth has cooled, gelatin is stirred in it and left for half an hour.
3. The remaining greens and sweet pepper are crushed in a blender.
4. The resulting mixture is combined with finely chopped chicken. The mass is salted and peppered.
5. Warmed gelatin is also poured into it.
6. The mass is heated with constant stirring. When it boils, you can remove the pan from the heat and cool.
7. The cooled mixture is poured into a bottle without a top. The workpiece is left in the cold under the film for 7 hours.

The finished sausage is taken out of the bottle (the container must be carefully cut) and wrapped in film.

My grandmother in the village had a table full of homemade meat products. Always on all holidays, when the whole large family gathered, grandmother took homemade food from the pantry. meat products. We cooked a lot. As a rule, on the eve of the holiday, cattle were slaughtered and a lot of tasty things were prepared from the meat. Grandmother cooked a lot so that she could give a gift to everyone at home, and there would be something to feed those gathered. Grandma had golden hands, but that’s not about that now. Let's talk about homemade sausage. Sausage is prepared in different ways and from different meats. I want to offer you a simple cooking method, a chicken sausage recipe. Instead of chicken, you can use turkey. Shape chicken sausages I will be in the natural gut, filling it with a meat grinder attachment. If you don't have such a nozzle, then take plastic bottle from lemonade. Cut it to make a funnel. Place the intestine on the neck of the bottle and fill the womb with the prepared meat through the hole. Homemade chicken sausage is very quick to prepare. And for clarity, you can find a video on the Internet on how to make sausage without a meat grinder attachment.

Homemade chicken sausage recipe with photos step by step

Try it, experiment. I think you will succeed. There can be no other way. The sausage is prepared using pure poultry meat, without adding lard or bacon. This dish will be appreciated by those who do not eat pork and fatty meats. If you are confused by natural casing, there is now an artificial collagen casing on sale for making sausages. You can use it.

Cooking time 2 hours
Cuisine: Ukrainian, European
Number of servings - 6

how to cook chicken sausages from chicken fillet

Ingredients:

• chicken meat - 1.5 kg,
• vegetable oil - 2 tbsp. spoons,
• spices for meat - to taste (about 2 tablespoons),
• salt - 1 level teaspoon (a little less is possible),
• black ground pepper- taste,
• garlic 3-4 cloves,
• onions - 2 pcs.,
• natural intestine 1.5-2 meters.

Cooking process:

To prepare the sausage, take chicken fillet. Many people prefer to use turkey meat. You can definitely use turkey fillet, but there won't be much of a difference in taste. So, the meat needs to be washed, the remains of bones, veins and cartilage removed. Cut the fillet meat into small pieces.

Add spices to the chopped meat. Here you can make a choice in favor of your favorite spices. Personally, for myself, I prefer to use spices for basturma. There is a lot of bright paprika and a fairly bright aroma of spices, which allows you to slightly color the meat and give it a spicy and piquant flavor. You can take the usual spices that you have. This can be ground black and red hot peppers, dried paprika, coriander, rosemary and oregano. Add salt.

Finely chop the onion and squeeze the garlic through a press. Add them to the meat.

Mix the meat with spices and onions well. Pour in a couple of tablespoons of vegetable oil and stir again. The oil will allow the spices to marinate the meat well. Let the chicken stand and marinate for 1 hour. Cover the bowl with cling film and place the sausage filling in the refrigerator.

Prepare a natural clean and washed intestine for filling. I have a purchased gut. Sold vacuum sealed and frozen. The package contains 14 meters. I once defrosted a bag. I distributed it into small bags and now, if necessary, I take out one bag, and it’s enough for me for 1 time. This amount of meat requires approximately 2 meters of intestine. So, open the clean intestine on one side. Place the hole under a water tap and pass water through the entire intestine. This allows you to once again make sure that the natural casing is clean, and the wet gut is easier to put on the nozzle. Assemble the meat grinder by attaching the sausage molding attachment. Place the intestines on the nozzle, collecting them like an accordion. Tie the opposite edge of the intestine with a knot so that when filling the meat does not come out on the other side.

Place the meat into the bowl of the meat grinder and, pushing the minced meat into the meat grinder using a pusher, fill the intestine with meat. You should stop in several places and twist or bandage the intestine. Otherwise, your whole sausage will be one loaf.

Heat the frying pan. Pour a couple of drops of vegetable oil into the pan. Place raw chicken sausages. Cover the pan with a lid and fry the sausage on the fire on both sides. To prevent the chicken sausage from bursting during frying and the meat coming out, make several punctures with a wooden toothpick.

This is what it will look like ready-made sausage.

And this is how it will look in cross-section. I deliberately did not twist the fillet into minced meat. In the finished sausage you can see large pieces of meat. If you prefer a homogeneous consistency, then such a dish should be prepared on the basis of minced cutlets (finely twisted).

Homemade chicken sausage in a natural casing, fried in a frying pan, ready.

Bon appetit!

Most quick way to have a snack is to cook. There are different types of sandwiches classic version sausage.

And here the question arises, which sausage is better to take. Store-bought sausage amazes with its abundance of flavors and varieties, but the quality is worse. Not all manufacturers are responsible for the production of sausage, and use different additives by reducing the amount of meat. That's why the best option enjoy a sandwich with high-quality and healthy sausage, prepare it yourself.

Chicken meat is quick to prepare and also has a lot of useful vitamins and minimal fat. Therefore, we will prepare chicken sausage with our own hands (without intestines), at home. If you have guts, you can cook sausage according to.

Homemade chicken sausage will be useful even for small children, since we will only use natural products. And the ease of preparation will appeal to any housewife.

Ingredients:

• chicken breast or fillet - 600 grams,
• cream 15-20% fat - 100 grams,
• egg - 3 pieces,
• salt and pepper

Do-it-yourself chicken sausage at home, without guts - recipe with photo:

Prepare meat for processing into minced meat. If you have chicken breast, then separate the fillet from the bone, remove the skin, it contains a lot of fat. If the chicken fillet is already cooked, wash, remove excess veins and cut into pieces. Grind in a meat grinder, you can grind in a blender if you like larger pieces.


Add eggs to the minced meat and mix.


Add salt and pepper to taste.


Pour in the cream, look at the consistency of the minced meat, too much cream will make it too liquid and it will be inconvenient to make sausage.


Unwind the cling film and place it on the table in two layers, lay out the minced meat and roll it into sausage. Tie the ends on both sides. If the minced meat still turns out liquid, you will need to invite an assistant.


Now additionally wrap it with film several times so that when heated, the film does not burst and the minced meat does not leak out.


In a form convenient for baking: ceramic or iron. You can even use a deep frying pan. Place the chicken sausage without the intestine and add water to cover half of the product.

Place in a preheated oven and bake for 20-30 minutes, depending on the power of your oven.
After a while, take out the sausage, cool it and you can eat it.
It turns out delicious and useful product. The taste is not at all like store-bought sausage, but you can feel the meat and spices. To make the sausage more similar to store-bought sausage, you can tie it with decorative rope.

Now you can do delicious sandwich with healthy homemade chicken sausage.

Also, this homemade sausage, made from chicken breast, will be a good appetizer with vegetables. And don’t forget to treat your children to this sausage; they will appreciate its taste.

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 ground black 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 (mine have a capacity of 340 milliliters - that’s exactly how much water fits up to the rim), grease them from the inside with vegetable oil (a teaspoon is enough for this). We shift minced chicken, trying not to create voids inside (although this is not essential). 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.

There is no shortage of food now; store shelves delight the eye with various delicacies. But how natural they are, how and from what they were prepared is a big question. It is for this reason that more and more housewives are trying to make food with their own hands. Women bake bread, pies and cakes, make yoghurts and curds, and many more things can be listed, but not everyone can cook sausage.

Therefore, today we will talk about how to make homemade sausage from chicken, which will appeal to children and adults.

Recipe No. 1 – homemade chicken sausage (without intestines)

From chicken meat you can cook a lot different options sausages, but you need to start with the simplest, which even an inexperienced housewife can repeat.

This recipe does not require the use of pork intestines, they will be replaced with cling film.

To make chicken sausage at home, you will need the following products:

• Chicken meat – 700 g in its “pure” form, that is, without bones, skin, etc. (it is recommended to take breast or fillet);
• Chicken eggs – 3 pcs.;
• Sour cream with a fat content of 20% (you can use cream) – 250 ml;
• Spices and salt at your own discretion.

Since homemade chicken sausage is not a dish that every housewife should be able to make, we will go through the stages of preparation point by point:

1. Rinse the chicken meat thoroughly. If you are not using fillets, then bones and excess fat and skin must be removed;
2. Cut clean meat into small pieces and grind in a blender until mushy. If you do not have this unit, then grind the chicken through a meat grinder. Beat the resulting minced meat with a mixer, using whisks similar to a corkscrew; they are considered for heavy dough;
3. Separate the whites from the eggs and add to chopped meat. You won't need the yolks in this recipe, so you can put them in the refrigerator;
4. Add salt and spices to taste to the resulting mass, and also pour in chilled sour cream or cream;
5. Beat all ingredients again with a mixer and form into sausages;
6. The cling film is spread on the table and the minced meat is laid out on it. Quantity meat filling you have to determine for yourself. You should not make sausages that are too large, as they will need to be boiled. The best option is to divide the meat into 4 parts and use 4 pieces of cling film. Wrap it up and tie the ends on both sides with thread, giving the workpiece the shape of a sausage;
7. Place a saucepan of water on the gas, bring the liquid to a boil and immerse the sausages in it;
8. So that during the preparation of sausages "didn't jump out" from the pan, it is recommended to press them down with something, for example, a lid, which will be smaller in diameter than the pan;
9. You need to cook this sausage for at least 60 minutes, then remove it, put it on a flat plate and leave until it cools completely.

After homemade sausage Once it cools down, you need to remove it from the film and you can eat it. The taste will be very natural and pleasant.

And if you want to make them more piquant, you can do the following:

• Spread baking paper on the table and sprinkle your favorite spices on it. Dried garlic, dill, red pepper, cumin, etc. are perfect;
• Remove the sausage from the cling film and place it on the paper where the spices are poured, wrap it;
• Place the product in the refrigerator for at least 8 hours, after which you can eat.

Such sausages will have a richer taste and aroma.

Recipe No. 2 – homemade chicken sausage in the intestines

You can make sausage at home not only in cling film, but also using pork intestines. And to make the sausage more juicy and tasty, we will add pork, or rather lard, to it, but first things first.

So, for preparation you need:

• Chicken meat – 1.5 kg;
• Pork lard – 0.5 kg;
• Milk – 500 ml;
• Garlic cloves – 5 pcs.;
• Salt, pepper, seasonings for meat at your discretion;
• Pork intestines.

When all the ingredients are available, you can start preparing the sausage:

1. Chicken meat must be washed and cut into small pieces, put in a deep bowl;
2. Cut the lard as finely as possible and add it to the chicken;
3. Using a press, squeeze out the garlic and add to the meat;
4. Pour milk into a bowl, add spices to taste, mix all ingredients thoroughly;
5. To form the sausage, you will need intestines; you can buy them at the market;
6. The intestines are washed and placed on a special meat grinder attachment, and the end is tied with thick thread. And it doesn’t matter whether you have an electric unit or a regular one, you’ll still be able to fill your gut;
7. Now you need to put the prepared mixture into the meat grinder and begin to carefully fill the intestine. You need to make sure that the intestine does not rupture; to do this, you should not stuff it too tightly;
8. As the intestine fills, it needs to be tied with thread so that you get several not very long sausages;
9. Carefully tied sausages are immersed in a pan of boiling water and cooked for at least a quarter of an hour;
10. After which the sausage needs to be fried on all sides in vegetable oil and can be served.

It is worth saying that this sausage turns out very tasty both hot and cold. It goes perfectly with fresh herbs and side dishes.