How to cook homemade chicken sausages. Chicken sausages. Hello my dear readers

Hello my dear readers!

My article today will be devoted to sausages! I will tell you how to cook sausages, but not simple, but homemade, natural and amazingly delicious! These sausages can be given even to small children!

Everyone who tried them was delighted and now they themselves only eat them!

Have you ever wondered what store-bought meat products actually consist of? And I've been thinking about it for a couple of years now)) And for good reason! The fact is that next to my work, there is a sausage shop, they produce everything in a row: sausages, sausages, sausages. I watch them all the time finished products and bring raw materials. But! I have never seen them bring meat!! :) Disturbing, isn't it?

Therefore, if earlier I sometimes ate such products, then some time ago I began to carefully study the compositions of sausages and sausages, I was looking for more or less natural ones. But you rarely see them, if at all. And somehow I gradually stopped using them altogether. However, still sometimes I wanted something like that, sausage :)

We will need:

chicken fillet - 500 gr
butter- 50 gr
egg - 1 pc
milk - 100 ml
coriander - 0.5 tsp
paprika - 1 tsp
salt/pepper to taste
herbs and onions optional
you can add turmeric for color!

And also, auxiliary items: cling film, scissors, confectionery syringe / sleeve.

You can take the ingredients in this quantity, or you can multiply everything by two, as we usually do. Since there is not always enough time for cooking, but I want it to be enough for longer :))

So, let's start by washing the chicken fillet with water (by the way, turkey fillet is also very good, as you like). We cut it into small pieces and chop it together with the onion in a blender.

We shift the resulting minced meat into a deep bowl.

Gradually add ingredients to it and mix with a blender until smooth. First butter, then eggs with salt and spices.

To do this, prepare cling film, scissors and a pastry sleeve. I advise you to use it, and not a syringe! Much more is included in the sleeve, which means that it will not be necessary to spend time filling it up again. Yes, and it is much more convenient for them to work in such volumes!

Let's get started! We unwind the cling film and spread it on the table without cutting anything off. We fill the sleeve with our mixture and begin to squeeze out a sausage of uniform thickness over the entire width of the cling film, stepping back from its edges at least 5 cm.

We evenly twist the sausage with a film, trying to avoid voids inside. This is just an aesthetic factor :) If they do appear, then it's okay! Your sausages will not fall apart during cooking, but there will simply be small holes on the surface.

Having wrapped the sausage, cut off the film from the main canvas. You can tie the ends of the sausage with threads, but this is quite laborious, and it doesn’t make much sense. You can not do this, but just twist them tighter, it seemed more rational to us :)

When all the sausages are ready, just put them in the freezer for at least half an hour, where they will grab perfectly and will certainly not fall apart when they get into boiling water!

That's all! The photo shows how many sausages are obtained from 1 kg of chicken fillet. We just put them in the freezer and store them like regular sausages.

By the way, they also cook for a short time, minutes 7-10. And they are very easy to remove from the film! This is how they look when finished:

The color is white (after all, there is a chicken breast), maybe a little unusual for sausages. But, as I said at the beginning of the article, you can add more greens, turmeric and paprika if you want something more colorful :)

Well, how do you like the recipe? Try it, I'm sure you'll love these sausages!
It's simple, isn't it!? If anyone has any questions, feel free to ask and I'll be sure to answer!

Bon appetit everyone and see you soon!

Everyone knows that purchased sausages and sausages contain a large number of harmful and dangerous components that can harm the body. Pediatricians do not recommend the use of such products for children under the age of three. And it is better to limit the child from purchased sausages, sausages and sausages, as long as possible. A suitable solution in this case would be the preparation of products at home. In this article, we will learn how to cook homemade sausages for children.

The composition and harm of store sausages

Store-bought sausages contain various chemical fillers, flavorings and dyes, thickeners and flavor enhancers. The composition includes such dangerous components as phosphates and nitrates, nitrites, carrageenan and others. They make sausages attractive and tasty, but at the same time harmful. In addition, the child gets used to a rich and spicy taste, and then refuses more wholesome and insipid food without spices.

Today, only 10-30% of meat is allowed in sausages and sausages. And this is not the pulp of meat, but animal fat or skin. In addition, various protein-fat emulsions and protein stabilizers, vegetable oil and water, soy protein, flour, starch and various cereals are added to the composition.

Such products can cause serious poisoning and indigestion. They burn and irritate digestion, adversely affect the functioning of the heart and blood vessels, kidneys and liver. Poor-quality meat products cause food allergies, dysbacteriosis, a number of chronic diseases, including ulcers, gastritis and others.

The components in the composition of sausages are not digested to the end. In addition, they do not have nutritional value and do not saturate the body. This product is prohibited for children under three years of age. If you still decide to introduce sausages into the diet, you need to choose a quality product that meets GOST standards, or take a special children's sausage. How to choose sausages and sausage for a child, see.

How to cook sausages at home

If you want to diversify your baby's diet, you can make sausages and sausages with your own hands. So you get a tasty and safe product. A big plus of sausages is that they are quick and easy to prepare. If you freeze a few pieces, if necessary, you can get a homemade semi-finished product and cook it in a few minutes. The result is a satisfying and nutritious product with a safe composition.

For cooking, take a special cling film for the microwave, which can withstand high temperature boiling and boiling. The usual film will not withstand such a temperature and will burst. Let's look at the basic sausage recipes for children.

Sausage Recipes for Kids

Classic chicken sausages

Chicken fillet or breast - 500 grams;
Chicken egg - 1 piece;
Milk - 100 ml;
Bulb - 1 head;
Salt and pepper to taste.

Chicken sausages are the easiest to prepare products loved by children. Grind the chicken in a blender or through a meat grinder along with a peeled onion (onion can be omitted). Then add egg and milk, salt and pepper. Mix thoroughly and leave for 15 minutes.

Lay out and roll out cling film about 15 centimeters long. Put two tablespoons of minced chicken on the edge. Roll into a roll, cut off the film at the ends, tightly and tightly tie into knots. You can easily make sausages of any thickness and length. Instead of chicken, you can take a turkey. Turkey products are more tender and dietary.

Appetizing chicken sausages

Chicken fillet - 2 pieces;
Milk - 100 ml;
Chicken egg - 1 piece;
Salt and pepper to taste;
Beets - 1 large fruit.

Chicken fillet sausages with beetroot have a rich, piquant and original taste, as well as an attractive color. However, they do not contain hot spices, seasonings and dyes. Cut the fillet into pieces, then pass through a meat grinder until a paste-like minced meat is obtained. To do this, it is desirable to scroll the fillet three times.

Add milk to the minced meat, break the egg and mix. Peel the beets, grate on a fine grater and squeeze the beet juice through several layers of gauze. Juice is poured into minced meat, it gives the sausages an original taste, attractive color and appetizing taste. appearance.

Stir the minced meat thoroughly, salt and pepper, leave for a while. Then we form sausages and place them in a pre-rolled cling film. Roll the products into a tube, while be sure to release the air. Cut the film from the roll and tie tightly at the ends.

beef sausages

Beef - 1 kg;
Milk - 200 ml;
Chicken egg - 1 piece;
Butter - 100 grams;
Greens (parsley and / or dill) - 1 bunch;
Pepper and salt to taste.

Beef is a suitable meat for children. It is low-fat and rarely causes allergies, so among all types of meat, doctors advise introducing it into the diet of children first. Pass the beef through a meat grinder so that it becomes soft and pliable. Slightly heat, but do not boil the milk, pour into the meat mass.

Finely chop the greens and add to the minced meat, break the egg, put a piece of butter and mix the mass thoroughly. Add salt and pepper, stir again and beat a few times as beef is a tough meat. Put the minced meat on cling film and wrap as described in previous recipes.

How to cook and store homemade sausages

You need to cook homemade sausages in cling film for five to seven minutes. To do this, lay the products in boiling and slightly salted water. To prevent sausages from bursting during cooking, before putting the products in water, make two or three punctures in the film with a fork. Air will pass freely through the holes, and the film will not burst.

For storage, wrap sausages in food paper or place in a container made of food grade plastic. Sausages, sausages and sausages cannot be stored in plastic bags! Put the products in the refrigerator and use within five to seven days.

The finished product is slightly cooled and then the film is removed. Such products can be served boiled with any side dish or fried in a pan or used in baking. For example, make sausages in the dough. To prepare the dough, take the following ingredients:

Wheat flour - 450 grams;
Milk - 150 ml;
Vegetable oil - 1 tablespoon;
Dry yeast - 5 grams;
Chicken egg - 1 piece;
Salt - ½ teaspoon;
Sugar - 1 teaspoon.

Mix yeast with two tablespoons of warm, but not boiled milk, add sugar, a tablespoon of flour and mix thoroughly. Cover the container with a towel and leave in a warm place for half an hour until a head of foam appears. Meanwhile, sift the flour and mix with salt. Add the ripened yeast, the remaining warm milk, butter and egg.

The main component of homemade chicken sausages, of course, will be minced chicken. Therefore, make sure that the minced meat or chicken fillet is fresh. You can use store-bought minced chicken, or you can make your own.

Cut the chicken fillet into pieces and pass through the smallest (so the minced meat will be more tender) grate in a meat grinder. If you have only a medium and large grate, then scroll the minced meat twice to chop the meat as much as possible.

Add to mince egg medium-sized, soft butter, milk (fat content, in principle, does not really matter, I took 2.5%), salt, pepper and ground coriander on the tip of a knife.

If your family has small children, then make sure that their sausages are with a minimum of spices. First, add the egg, milk and salt to the minced meat, mix well and divide into two parts. Add black pepper, sweet paprika and coriander to the adult portion, if desired, you can also season with sweet paprika, and leave the children's part untouched.

Now the most interesting thing is the formation of sausages. Decide on the size: it will be thick sausages, long and thin, or very tiny for kids.
Place about 2 tablespoons of minced meat on cling film.

Roll it tightly, wrapping it several times so that the stuffing does not “run away”, forming a sausage of a certain size.

Wrap like a candy, tightly knotting the edges with a knot or tightening with a thread. To distinguish children's sausages from adults, tie the first ones with red or other colored thread, so you definitely won't confuse them. Try to tightly fold and tie the film, then there will be no excess air and after cooking the sausage will turn out to be even and dense, without holes.

Boil water in a saucepan. Boil sausages for 15 minutes. All is ready.

Chicken sausages can be frozen for future use. There are two options:

Freeze raw in a film, and then, without defrosting, boil.

Freeze ready-made (boiled), and then, using any available method heat treatment (eg microwave or oven) to give them the desired look.

Buying things like sausage and sausages now is just scary. There is nothing left of those Soviet products at all. If making sausage at home is much more difficult, then such chicken fillet sausages, as it turned out, are very simple. As a shell for them, you can safely use cling film. We will cook them directly in the film. It calmly withstands heating in water, helps the product retain its shape and then is perfectly removed.

Homemade chicken sausages: recipe

When I made them for the first time, I was tormented by doubts whether the sausages would be juicy enough. After all, it's no secret to anyone that breast fillet is the driest part of the chicken. However, they turned out to be in vain, as was the worry about what would be insipid, tasteless, etc. After purchased sausages and meat products, which are stuffed with flavors, flavor enhancers, flavors and dyes, a natural product can definitely seem tasteless. Fortunately, this is not the case. These sausages, cooked by hand in ordinary home conditions, without the use of any special devices, are very tender, juicy and fragrant. Especially if it will be possible to buy a homemade broiler from a trusted seller. And if not, then you don't need to. Even from a purchased fillet, you will get them better than store-bought ones.

Ingredients for 8-10 pieces:

chicken breast fillet - 600g;
onion - 1 pc;
egg - 1 pc;
cream or milk - 0.5 cups (125 ml);
salt - to taste;
ground black pepper - to taste;
ground paprika - 1 tbsp;
food film.

Chicken sausages at home: recipe with photo

You can eat homemade sausages either simply boiled or lightly fried in a pan or oven. Remove the film immediately after cooking.

Calmly give chicken fillet sausages to a child, they are great for diet food, for the so-called PP. If you want to make the already low calorie content of the dish even lower, use 1% fat milk. I do not recommend completely fat-free, this is no longer a natural product, which is also not good.

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

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

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

Rinse chicken fillet, dry and cut into pieces.

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

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

Mix thoroughly.

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

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

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

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

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

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

Serve hot chicken sausages.

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

Recipe 2: homemade chicken sausages

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ready sausages fry on a teaspoon of butter or vegetable oil to a nice crust. Serve hot with your favorite sauces!

Recipe 4: homemade turkey sausages in a film

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

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

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

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

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

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

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

Then carefully fold the film, forming a small sausage.

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

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

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

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

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

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

Recipe 5: how to cook sausages in cling film

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

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

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

Add semolina, mix.

Peel the onion and finely chop.

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

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

Wrap the resulting sausage in cling film, like candy.

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

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

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

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

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

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

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

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

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

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

Recipe 7: homemade beef sausages

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

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

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

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

So the meat after the 1st scroll:

After 2nd:

After 3rd:

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

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

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

So, here are our ingredients for minced sausage.

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

Add eggs, nutmeg,

dried garlic,

heavy cream,

Take butter at room temperature

cut it into cubes, send it to minced meat.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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