Homemade chicken sausage. Homemade chicken sausage. Dietary - chicken breasts

Homemade chicken sausage is considered an incredibly tasty and aromatic product. It saturates perfectly without overloading the stomach. Compared to store-bought counterparts, the homemade product does not contain preservatives, dyes or other chemically aggressive components. It doesn't cook quickly. But the wait is worth it! Firstly, you can be 100% confident in the quality of the sausage. Secondly, you can include your favorite ingredients and experiment with the taste of the finished product.

To make the product incredibly tender, moderately fatty and tasty, you should use chicken breast and thigh fillet. In this case, the sausage will be moderately high in calories. You can cook the sausage in a natural casing or in parchment paper. The first option turns out to be more tasty, and the second – simpler. Working with natural casing is more difficult. It's also harder to find commercially than regular parchment paper.

This is a very simple homemade chicken sausage recipe that is suitable even for novice housewives. The product should be prepared from fresh or chilled chicken. You only need to work with fillets. Skin should not be added to the composition. If you still want to make the sausage more caloric, then the skin is ground together with the fillet. It is better to grind part of the chicken and chop the other part. In this case, pieces of meat will be felt. As a result, the taste of the product will be more piquant.

The consistency of the sausage is more tender if you add a milk component to the composition. For example, cream. We will shape the product using paper and a baking sleeve. These products are always available for free sale. Therefore, there will be no difficulties in the process of preparing the dish. If you want to add spiciness, you can add chili pepper to the composition. But this component is quite sharp. Therefore, it is added solely at will.

Ingredients:

• • Chicken breast – 800 grams;
  • Chicken thigh fillet – 600 grams;
  • Garlic – 4 cloves;
  • Cream 20% fat – 400 ml;
  • Potato starch – 2 tablespoons;
  • Fine gelatin - 2 tablespoons;
  • Sweet paprika – 2 teaspoons;
  • Salt – 2 teaspoons;
  • Black pepper – ¼ teaspoon.

Cooking method:

1. We pass the chicken breast through a meat grinder along with the garlic. We repeat the procedure 2-3 times. This is necessary to make the minced meat homogeneous;
2. First chop the thigh fillet into cubes and then chop into small pieces. Put it aside;
3. Mix all the components of the sausage, except the chopped thigh, and grind with a blender;
4. When the minced meat becomes homogeneous, add the chopped thigh and mix;
5. Place the minced meat on parchment paper and roll it up. Using a tourniquet, we tie the ends, and then the sausage itself;
6. Place the product in a baking sleeve. The ends should be made quite large. They need to be bandaged to prevent water from getting inside;
7. Place the product in a large pan, so that the sausage fits completely there, fill with water;
8. Cook the product for 20-25 minutes under a closed lid;
9. Remove the sausage from the pan and let it cool slightly. Then we remove the sleeve. When the product reaches room temperature, put it in the refrigerator. The process will help thicken the sausage. No need to take it out of the paper!
10. After 4-5 hours, the sausage can be cut and eaten! The product is stored in the paper in which it was baked.

If you don’t want to bother with shaping the sausages, then you can use a plastic bottle, which will determine the future shape. The resulting sausage is more like jellied meat with pieces of meat. The sausage cooks very quickly and turns out delicious. But it is important to understand that you won’t be able to eat it quickly, since it takes time to harden.

Sausage in a bottle goes well with mustard. Its composition can include pickles, large pieces of chicken, carrots, walnuts and other components. It is better not to chop the chicken finely, but simply chop it with a knife or put it in a whole piece. The recipe presented is basic. You can use it to make more savory versions of sausage.

Ingredients:

• Chicken legs – 2 pieces;
• Broth – 1 glass/250 ml;
• Gelatin – 1.5 tablespoons;
• Bay leaf – 2 pieces;
• Salt and black pepper - to taste;
• Additional ingredients - optional.

Cooking method:

• • 1. Place the legs in a saucepan and fill them with cold water. You don't need to pour a lot of water. The water should only hide the chicken. After the water boils, add bay leaf, salt and pepper. Don't forget to remove scale;
    2. Cook the chicken for about 40 minutes. Pierce the meat with a fork. If it is ready, then remove the meat from the heat;
    3. We take the chicken legs out of the broth. After they have cooled, separate the meat from the bones;
    4. Strain the broth and separate the required amount. When it cools to 60 degrees, add gelatin to it. Stir and leave the mixture for 30-40 minutes for the gelatin to swell;
    5. After the specified time, strain the broth through a strainer. This must be done to prevent large gelatin balls from getting into the finished product;
    6. Add salt and black pepper to the broth, and then add the chicken pieces. Mix the mixture and pour it into a clean plastic bottle with the top cut off. Place the dish in the refrigerator for 3-4 hours;
    7. We take out the bottle and carefully cut it with scissors. Take out the sausage, cut into pieces and serve!

Homemade sausage turns out delicious on its own. And if you add hard cheese to it, you get a doubly tasty product. The resulting dish is moderate in calories. Therefore, you can use it without harm to your figure.

The product can be molded in any way. Small sausages look very original. Of course, molding them is quite painstaking work. But the result will certainly please you.

Ingredients:

• Chicken breast fillet – 500 grams;
• Cream 20% fat – 200 ml;
• Egg whites – 2 pieces;
• Starch – 1 teaspoon;
• Hard cheese – 50 grams;
• Garlic – 1 clove;
• Salt and black pepper - to taste.

Cooking method:

1. We wash the fillet, dry it with a towel, and chop it into medium pieces. Then we pass one part through a meat grinder several times, and chop the second into small pieces. Thanks to such a simple manipulation, the finished product will contain both minced meat and minced meat;
2. Pass the garlic through a press, cut the cheese into small cubes;
3. Mix all components;
4. Place the minced meat on parchment, the edges of which are folded into the shape of a candy;
5. We pack the product in cling film or in a baking sleeve, as indicated in the first recipe. The procedure should prevent water from entering the product;
6. We twist the sausages with strands or twine;
7. Cook the product for 30 minutes with low boiling water;
8. We take out the sausage, cool it, then put it in the refrigerator for 6 hours;
9. You can unwrap the sausage, cut it and serve it!

Homemade chicken sausage is prepared quite simply; at home, the recipe allows you to prepare a delicious product in a few hours. If you have a ham maker in the house, you can use that too. In this case, you will not need to pack the product for a long time. In addition, the shape of the finished sausage will be perfect!

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 makers, juicers and, of course, blenders. The latter have become firmly established in the lives of modern people. Therefore, using minced chicken or, for example, beef is not a problem.

By devoting 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

In addition to minced chicken, this dish 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 of butter is 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. Heat a mixture of butter and sunflower oil in a frying pan 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 it’s ready, you can unwrap the foil, turn on the grill and bake until golden brown. The dish is ready.

Conclusion

Such sausages are served with any side dish - boiled or fried potatoes, 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.

More and more housewives are starting to prepare homemade sausages, frankfurters and wieners. Homemade chicken sausages are very common. There are a lot of options for preparing them, but today I will share with you a hit recipe that makes sausages from minced chicken at home simply incomparable! They are moderately fatty, very juicy and tender. There is just enough salt and spices in the sausages to highlight the taste of the meat, and not overwhelm it. You can’t buy such delicacies in stores; you can only prepare them yourself. So I highly recommend purchasing artificial or natural sausage casings and starting cooking. And yes, in order not to lose the recipe, I advise you to add it to your social networks. networks, look for buttons below. Using this recipe, you can prepare sausages from any minced meat: pork + beef, lamb, chicken. It always turns out so delicious that you can not only lick your fingers, but even swallow it. I highly recommend making homemade sausages from minced pork and beef. The main thing here is the set of spices and their proportions with salt. Although, you can also experiment with spices. The proportions of lard and meat used are also very important. Let's now talk about everything in more detail, move on to the step-by-step recipe with photos.

Ingredients:

• 1 kg of fresh chicken breasts (fillets);
• 250 g lard;
• 2 cloves of garlic;
• 0.5 tsp coriander;
• 0.5 tsp freshly ground black pepper;
• optional red hot pepper on the blade of a knife;
• 1 tsp paprika;
• 10-12 g salt;
• 15 g parsley;
• sausage casing.

Homemade chicken sausage recipe

Ingredients

To prepare homemade chicken sausage in the intestines you will need:
chicken - 2.5 kg;
milk - 300 ml;
salt - 2 tsp;
ground black pepper - 0.5 tsp;
garlic - 7 cloves;
intestines - about 2 m.
For cooking sausage:
water - 1.5 liters;
salt - a pinch;
black allspice - 5 pcs.;
bay leaf - 2 pcs.
For frying sausage:
lard (or vegetable oil) - 2 tbsp. l.

Cooking steps

Break the chicken into pieces and remove the skin and flesh from the bones. Set aside the chicken breast pulp separately. The bones can be used to prepare the first dish.

Grind the skin, pulp (chicken breast does not need to be twisted) and garlic using a meat grinder.

Cut skinless chicken breast into small pieces.

Combine the meat minced and the meat cut into pieces, add salt, ground black pepper and milk.
Mix the resulting minced meat thoroughly. The minced meat for making chicken sausage is not liquid, but not thick either. From a chicken weighing 2.5 kilograms I got 1.6 kilograms of minced meat. Cover with cling film and refrigerate for 2-3 hours. After the time has passed, remove the minced meat from the refrigerator and stir again.

Place the intestine on a special sausage attachment. Attach the attachment to the meat grinder and tie the end of the intestine with thread. Using a meat grinder, fill the intestine with the prepared minced meat (if there is no special attachment for a meat grinder, you can fill the intestine with minced meat by inserting the neck of a cut bottle into the intestine).

Using a needle, you need to prick the future chicken sausage on all sides, especially in places where there are visible voids, so that the sausage does not burst during cooking.

Cook from the moment of boiling for 25-30 minutes over low heat.

From 1.6 kilograms of minced chicken I got three homemade chicken sausages weighing 1.343 kilograms. Boiled sausage can be frozen, and then, slightly defrosted, simply fried.

Homemade chicken sausage cooked in the guts according to this recipe turns out very tasty, moderately salty and juicy.

Delicious and pleasant moments!

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

To make the product especially juicy and tasty, you need to take not only chicken, but also lard.

Ingredients:

• 1.5 kg chicken meat,
• 2.5 m pork intestines,
• 280 g fresh lard,
• salt,
• 1 tbsp. heavy cream,
• garlic and seasonings to taste.

Preparation:

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 milk,
• 2 chicken egg whites,
• garlic clove,
• a pinch of ground paprika,
• small a spoonful of salt and the same amount of potato starch.

Preparation:

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 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.
6. 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 pork and
• 800 g chicken,
• a large spoon of salt,
• a whole head of garlic,
• 120 ml milk,
• a pinch of mustard seeds, coriander and black pepper,
• a piece of butter,
• 3 m of gut.

Preparation:

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

Chicken boiled sausage

This is the simplest recipe for 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.

Preparation:

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 are added to the minced meat. Using a blender, beat the ingredients thoroughly.
3. The mixture is poured into oiled ceramic molds and baked in a very hot oven for 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 each spoons of special seasoning for chicken and ground black pepper,
• 15 g quality gelatin,
• 2 large spoons of mayonnaise,
• small spoon of salt,
• 7-8 garlic cloves.

Preparation:

1. The chicken meat along with the skin is cut into 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 is a must have product.

Ingredients:

• 900 g chicken breast and a similar amount of chicken thighs,
• 2 small spoons of 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 powdered milk,
• salt,
• pork intestines, cut into 40-60 cm pieces.

Preparation:

1. Thigh and fillet meat is passed through a meat grinder. Powdered milk, salt, and selected spices are added to it.
2. Next, cream or fresh milk is added. 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.
5. Instead of a special attachment for a meat grinder, you can use the neck of a plastic bottle.