Diet minced meat sausage with semolina gelatin. Homemade chicken sausage with gelatin in cling film. How to cook chicken sausage in the oven

This delicious homemade dish is a worthy alternative to store-bought products. Mostly at home, chicken sausage with gelatin is cooked in a natural casing, that is, in the intestines. But often housewives prefer cling film or foil to them. Plastic bottles are also used to create tasty and fragrant treats. No matter how the chicken sausage with gelatin is cooked - whether it is cooked in a saucepan or in a slow cooker, whether it is baked in the oven - it invariably turns out much better than store-bought. The article offers several interesting recipes for creating dishes in the home kitchen.

Instant chicken homemade sausage

The process of creating treats takes about an hour and a half. To prepare four servings of chicken sausage with gelatin, use:

• chicken thighs (without bones) - 1 kg;
• garlic - 7-8 cloves;
• salt - one teaspoon;
• half a teaspoon of ground pepper;
• half a teaspoon of seasoning for steak and chicken;
• mayonnaise - two tablespoons;
• 15 grams of gelatin.

Description of the preparation method

Homemade chicken sausage with gelatin is prepared as follows:

1. The meat, together with the skin, is cut into cubes 1.5-2 cm in size (i.e., not very small). For speed, you can buy thighs without bones (already butchered).
2. Sprinkle black pepper and steak and chicken seasoning. The spices used in this recipe should contain sea salt, onion, paprika, turmeric, coriander, tomato, mustard seeds, white pepper, chili. They give any dish (meat) a special unique charm.
3. Next, garlic and salt, mayonnaise (2 tablespoons) are added to the minced meat and carefully mixed. After that, pour 15 grams of gelatin and mix again.
4. Next, start making sausages. From the presented amount of products, four sausages (small) should be obtained. Each of them is laid out on cling film, rolled up and wrapped in foil in the form of a "candy".
5. After that, the dish is sent to the oven, heated to 180 ° C, for 1 hour.
6. The cooled sausage is sent overnight to the refrigerator.

Chicken sausage with gelatin in a bottle

The bottle for making homemade sausage is not glass, but plastic. According to experts, cooking a delicacy in a plastic bottle is harmful. The ingredients are put into it almost ready. Plastic containers (0.5-1 l) are filled with chopped meat (boiled) or minced meat, as well as thick broth, in which gelatin must first be dissolved. Then the product is cooled in the refrigerator for 8 hours until completely solidified. Then the bottle is simply cut and the finished sausage product is removed from it.

Ingredients

From the list of products below, 1 kg of delicious homemade sausage is obtained. Use:

• chicken leg - 2 pcs.;
• a large package of gelatin -15 g;
• broth - 250 ml;
• half a teaspoon of salt;
• paprika - 0.5 tsp;
• 2-3 bay leaves;
• a quarter teaspoon of red food coloring;
• half a teaspoon of black ground pepper;
• garlic - two or three cloves;
• plastic bottle - 1 l.

Cooking technology

They operate like this:

1. Wash the ham and place in a bowl. Pour salt, add bay leaf. Pour in water and boil the meat for 40-45 minutes.
2. 20 minutes after the start of cooking, each leg is pierced with a knife to release excess blood.
3. Then the finished legs are taken out into a bowl, cooled and the pulp is separated from the bones.
4. Pour hot broth (250 ml) into a separate container, pour gelatin into it. Dissolve it for 10-15 minutes in such a way that no lumps remain in the mass.
5. Chicken meat (cooled) is minced and placed in the bowl of a food processor.
6. Pour seasonings, dye and garlic (peeled and chopped cloves) into the bowl
7. Pour in the broth with gelatin and beat using the highest blender speed until the mixture is smooth. At this stage, you can taste the minced meat and, if necessary, add the missing ingredients.
8. Then cut off the top of the empty plastic bottle(clean, 1 liter), transfer the finished meat mass into it.
9. The future sausage is sent to the refrigerator for three hours or to the freezer for an hour. During this time, the sausage should harden.
10. It is taken out of the bottle with scissors - the vessel is carefully cut from one side to the very bottom, after which a cut is made at the bottom. The freed sausage is laid out on a plate.

The product, prepared in a bottle, smells unusually tasty and looks extremely appetizing.

How to cook homemade chicken sausage with gelatin in foil in the oven?

The recipe for this treat is simple. If there is no opportunity or desire to mess with the intestines, the sausage is wrapped in foil or cling film and baked in the oven. The dish turns out to be simply excellent in taste, and the process of its preparation consists only in chopping meat and wrapping it in a film.

This recipe for chicken sausage with gelatin calls for the use of chicken thighs and breast, because the alternating red and white meat in the product looks very appetizing and has a particularly interesting and pleasant taste. For cooking use:

• two chicken breasts;
• ten chicken thighs;
• eight cloves of garlic
• one tablespoon of chicken seasoning;
• 0.5 teaspoon pepper (black);
• 15 g of gelatin;
• mayonnaise (2 tablespoons);
• one and a half teaspoons of salt.

How to cook?

They operate like this:

1. Chicken thighs and breasts are washed and dried with a napkin. All bones are selected. The meat, together with the skin, is cut into small pieces, 1 cm in size. It is better not to use a meat grinder for chicken sausage.
2. All chopped meat is put in a large bowl, pepper and salt, chicken seasoning and garlic, crushed with a press, are added.
3. Gelatin is poured directly into the meat (without soaking). The mixture is well kneaded.
4. Add a little mayonnaise to the meat, mix again and leave to marinate for half an hour. During this time, a mixture of gelatin and spices should soak the entire mass. Then it is kneaded again.
5. Then cut the cling film into large pieces. The meat is divided into four parts, from which sausages (4 pieces) will be created. Each part of the meat is wrapped in a portion of the film and tightly packed.
6. The finished sausage (4 pieces) is wrapped in two layers of foil, twisted and sent to the oven, heated to 180 ° C.
7. Bake for an hour.
8. After this time, the sausage is removed from the oven and allowed to cool, after which it is removed overnight in the refrigerator, where it should remain for a day.

The dish is very tasty. Since chicken sausage with gelatin is completely natural, even children can be treated to it.

5 recipes for homemade sausage without the use of intestines - quick cooking and awesome taste! This is not some surrogate from the store, which was mixed with who knows what.

This is really tasty and healthy, and most importantly - a budget chicken sausage, which is very easy to cook at home! The best thing about it is that it will be made from your favorite foods without any unfamiliar additives. In addition, it is perfect for breakfast, in the form of a sandwich.

We noticed that you love do-it-yourself pp recipes, especially meat ones, especially budget ones, especially from Kostya Shirokaya 🙂 So, recipes without intestines are just for you: whole diet from breasts and minced meat, liver, from breast with gelatin and many others.

It is prepared simply and not for long, you only need a blender and you will get a delicious sausage.

Why is it worth limiting the consumption of purchased sausage?

The hysteria about the dangers of processed meat was especially strong in October 2015, with the BBC reporting that "processed meat causes cancer" and The Sun were not shy about headlines like "The killer in your kitchen." At the same time, WHO, having collected enough scientific data, brought "processed meat" into the list of category 1 carcinogens.

Some more true horror stories: there is a large-scale study that studied the medical history of 262,195 British women, showed that eating 9 grams of bacon daily (just under 1 piece) could significantly increase the risk of developing breast cancer: if lung cancer developed in 86% of smokers, then bowel cancer "only" in 21% of people who eat processed meats.

But stop being scared, let's figure out what happened!

We always love to choose a pink, plain, beautiful sausage and nipples. But it is this color that indicates that the meat has been processed. nitrates and nitrites. This, according to experts, turns a completely harmless raw material into a carcinogen.

So it would be more correct to say that not in principle processed meat is dangerous, because. this is too loose a concept, and meat treated with nitrates.

Scientists believe that semi-finished meat products can be made more traditionally - with the help of banal salt and aging. Of course, this is not profitable for manufacturers because of the time. It is to speed up the cooking process that potassium nitrate (nitrate) and sodium nitrite are used.




By themselves, they are not carcinogenic (natural nitrates are found in many green vegetables like spinach and celery). But during processing, nitrates interact with the elements contained in the meat (heme iron, amines and amides), forming nitroso compounds that damage the cells of the intestinal lining, which can lead to cancer.

The second big danger is trans fats.

Manufacturers need denser fats for certain food textures, so they've begun hydrogenating liquid omega 6 oils, "partially hydrogenated oils," those trans fats that our bodies can't decompose. 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 should be in adequate amounts.

Kostya Shirokaya is not yet ready to put an equal sign between the words "meat products" and "cancer". All this is still being studied, but we still advise limiting children from purchased 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 when deficiency of certain vitamins.

The most delicious cooking recipes

Useful even for children

Here is Her Majesty pp boiled milk breast / fillet in cling film!

This is a real, canonical pp breast sausage with simple recipe! The calorie content of boiled is also small (per 100 gr.): 223 kcal., 15.5 gr. protein, 16.2 gr. fat, 2.4 gr. carbohydrates.

Most importantly, do not be afraid - this boiled sausage will be without a gut!

• chicken fillet/ breast - 500 gr.,
• cream 10% - 200 ml. (can be replaced with milk - 100 ml.),
• egg whites - 2 pcs.,
• beetroot juice - 30 ml.,
• garlic - 1 clove,
• salt - 1 tsp,
• pepper - a pinch.

It is important: we add beetroot juice for a more familiar reddish-pink color and delicate taste.

But did you know that most people pay attention to the color of the meat, preferring red-pink tones, although this is exactly what should be avoided!

How to do:

In a blender, carefully chop the chicken fillet and garlic: if you find veins, pieces of muscle and fat, take it out, so the sausage will be much tastier and more uniform.

Add cream or milk to the resulting minced meat and continue to beat again until smooth.

Also continuing to beat, add one protein to the mass, beetroot juice and spices. This is what the consistency should look like:






On a cling film (folded 2-3 times), spread the mass with a spoon and form a sausage.



This is convenient to do, just wrap the film and tie the edges. Just in case, we will pack the sausage in one more layer of film.



Boil water in a large saucepan, lower the sausage and bring to a boil again. Next, you need to cook the sausage over low heat for about 30 minutes.



The most pleasant part: we take out the finished sausage, cool it (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 diet in foil in the oven

Beauty liver sausage made from stomachs and liver is tasty, easy to prepare and economical in terms of money!

Calories per 100 gr.: 258 kcal., 15 gr. protein, 22 gr. fat, 0 gr. carbohydrates.

offal sausage and proper nutrition- why not? Offal is actually more than pp, but many do not know about it! The calorie content of offal is lower than that of meat, but there are much more useful minerals and vitamins.

For example, the liver contains a huge amount of vitamins useful to our body, incl. and fat-soluble, such as E, A and D. It contains all kinds of amino acids, and enzymes and B vitamins, and many others. etc. The disadvantage of this offal is in its taste and smell, which not everyone likes, but you can get rid of them by soaking this offal in cold water for several hours.

Dishes prepared from the liver are recommended for patients with anemia, gastritis and other diseases of the gastrointestinal tract, as well as for those who are prone to thrombosis and all kinds of inflammation. Chicken liver helps to relieve overwork and is recommended for diseases of the respiratory organs.

By the way, the liver is a dietary product, it contains only 125 kcal per 100 g. 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 Instant Chicken Sausage:

• foil (durable),
• chicken liver - 300 gr.,
• chicken ventricles - 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.

Pour the corn grits of the finest grinding with boiling water at the rate of 1 to 2 (for 1 part of the grits 2 parts of water) and leave to cool. Throw on a sieve to glass excess liquid.

Cut the liver into pieces and combine in a blender with fried onions and dried finished corn porridge. Next, turn on the blender and grind the whole thing until a homogeneous mass.

We take the foil and cut it into pieces (depending on the desired size of the sausage, optimally - 20 by 40 cm), and grease with oil so that the sausages do not stick. We also need a cylindrical object that is not a pity to get dirty, for example, a wooden pusher. And with the help of this we form bags with objects.



Put minced meat in the resulting bag and twist. Makes about 4 sausages! Here is such a "clapperboard" should turn out:



We put them on a baking sheet, pour 0.5 cups of water on a baking sheet. We heat the oven to 250 degrees. We put 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 “reach”.



Believe me, such a sausage is tasty and hot, as a main course, and cold, like a cool non-calorie supplement for sandwiches. Especially if spread on a piece of bread tomato sauce, add a piece of cucumber, and on top of a slice of such a sausage!

Delicacy

This is a very simple dish with an 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.

Calories per 100 gr.: 200 kcal., 27.9 gr. protein, 10 gr. fat, 4.4 gr. carbohydrates.

Ingredients:

• food film,
• chicken fillet - 3 pcs.,
• pitted prunes - 10 pcs.,
• cheese - 80 gr.,
• fresh herbs, salt and pepper - to taste.

Recipe step by step:

Unusual minced meat in a slow cooker

To prepare this yummy, you need a minimum of attention - that's why the slow cooker is good! We will make 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:

Thoroughly rinse the breast and drumsticks under cold water. Be sure to remove the skin from them, take out the bones and cut into pieces, throw into a blender and grind everything until a homogeneous mass.



Salt this chicken mass, pepper, add your favorite spices and a little flaxseed flour. We mix everything well. Please note that the minced meat should not be too thick.






Now add milk.

We take a sleeve for baking, make an incision 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.

After 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. We select the “multi-cook” mode and set the timer for 50-60 minutes at a temperature of 90 degrees. We press "start" and wait until the sausage is cooked.

When the dish is ready, wait until it cools down, and be sure to send it to the refrigerator for at least one hour. Homemade chicken sausage cooked and ready to eat. You can serve it with any main course or vegetable side dish.



Dry-cured at home

It is quite possible to make homemade sausage without intestines. If you do not have a casing, then it can be replaced with ordinary gauze - the meat is not stuffed into the intestine, but is tightly wrapped in several layers of gauze, after which it is hung up to dry.

But in our opinion, this is a too confused and extremely dangerous product for your own preparation, because there is a very high probability that some kind of filth will start in your fragrant sausage.

Compound:

• chicken fillet - 500 gr.,
• coarse sea salt - 0.5 kg.,
• ground pepper, thyme with rosemary - 1.5 tablespoons,
• 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 over it. Next, we close the whole thing with a film and send it to the refrigerator for 12 hours.

After the lapse of time, the fillet is taken out of the refrigerator, washed from salt, dried with a towel. Next, we do the following feint: wrap the meat in gauze or a clean towel, return it to the link in the refrigerator for another 12 hours. You can hold on a little longer. And then we take it out and eat with pleasure:

Video

Visual recipes:

Bon appetit and health, dear readers!

Homemade chicken sausage is a healthy and low-calorie alternative to store-bought sausage. It is best to cook it in a natural shell, that is, in the guts. But it is not always possible to bother with the intestines, so you can make chicken sausage in cling film or foil. We cook sausage in a saucepan or bake it in the oven, it always turns out no worse, but much better than the purchased one. I recently learned another new method - chicken sausage is cooked in plastic bottles.

We all love boiled sausage, but eating what is offered in supermarkets is becoming unsafe. What to say about giving this sausage to children. So let's learn how to cook different types delicious chicken sausage. Choose any recipe from those that we have presented for you to choose from. And cook with pleasure!

Today in this article:

Homemade chicken sausage with gelatin in the oven, in foil

I often cook such a simple sausage. It is not always possible to bother with the intestines, so I wrap the sausage in cling film and foil. I bake in the oven. The taste is excellent, and cooking is all about slicing the meat into smaller pieces and packing it tighter in a film.

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

What you need:

How to cook:

1. So. Wash chicken breasts and thighs and pat dry with paper towels. I select all the bones. And I cut the meat together with the skin into small pieces, 1 cm each. It is better not to use a meat grinder for chicken sausage.
   
2. I put all the chopped meat in a large bowl and at this stage add salt, pepper, chicken seasoning and garlic pressed through a press. I pour the gelatin directly into the meat, no soaking. The main thing is to mix it all up well. And I also add mayonnaise to the meat. A little, for marinating.
   
3. Now I intensively knead everything again and leave it to marinate for half an hour. So that gelatin and spices disperse throughout the mass. Then I stir again. I cut large pieces of cling film. I divide all the meat into four parts. This will be four sausages. Now, in portions, I wrap one part of the meat in each piece of film. It turns out here is such a sausage. I pack very tightly.
   
4. Now I wrap my four sausages in two layers of foil. I twist the ends and send them to the oven. The baking temperature depends on the power of your oven. I put 180 degrees. I bake for about an hour.
   
5. An hour has passed, I take the sausage out of the oven and let it cool. Now I put it in the fridge overnight. The next day, finally, we get it and try it. The yummy is indescribable!
   

This sausage is not dangerous to give to children, because it is 100% natural and there is nothing superfluous and harmful in it.

The next milk chicken sausage recipe from Alexey Povar's channel

Homemade chicken sausage in the intestines - video recipe

That's how easy it is to cook chicken sausage in the guts. And if you want to try and build a real culinary masterpiece, then make chicken sausage with pork.

Homemade chicken and pork sausage cooked in the oven

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

What you need:

Cooking:

1. I'm preparing the meat. I dry mine with napkins and twist all the chicken meat and half the pork meat 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 also squeeze the garlic through the press. Add chicken seasoning, pepper and salt. I salt one full tablespoon. 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 nozzle with a narrow neck on the meat grinder, onto which I carefully pull the pork intestine. Holding the intestine so that it does not come off, I stuff the intestine with minced meat. I tie with a thread, after about 15 centimeters. I also tie the edges with thread.
5. I cover the baking sheet with parchment paper. I put all the resulting sausages on it. I pierce the sausages on top with a toothpick in several places so that steam comes out and the intestine does not burst.
6. I put a baking sheet with sausages in a preheated oven. Temperature 180. I bake for one hour.

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

And now, as promised, interesting recipe very quick chicken sausage

Homemade chicken sausage in a bottle

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

That's all I have about chicken sausage. Thanks to everyone who cooked with me today.

I hope my recipes have been helpful to you. Click on the buttons of social networks to save recipes on your page.

Chicken dishes have long and firmly entered our diet. They are equally good for a festive and daily menu. Chicken meat boiled, fried, stewed, in the form of cutlets, zrazy and much more is always a welcome dish on any table. But you can add variety to your usual diet by preparing chicken sausage at home.

Everyone knows the benefits chicken meat for the human body. Tender sausages made from chicken have a balanced composition in terms of vitamins and minerals, contain choline (vitamin B 4). Easy-to-digest meat is considered a dietary product. It is recommended to include in the diet of both adults and children. Homemade chicken sausage is a completely natural product. In addition, it will be much healthier and safer than sausages offered in stores.

Recipe for a delicious diet chicken sausage at home

Sausage prepared according to this recipe can be safely included in the diet of dietary and baby food. If you wish, you can modify it by adding lard or hot peppers to the main ingredients.

Ingredients:

• 500 g chicken fillet (breast);
• 1 egg;
• 100 ml low-fat milk;
• 1 boiled carrot;
• 3 cloves of garlic;
• spices, salt to taste.

Cooking:

1. If you do not have a special casing for sausage formation, you can use any dense cardboard packaging from milk or juice.
2. Pass the fillet through a meat grinder. For baby food, it is best to grind it in a blender - this way the minced meat is more homogeneous.
3. Put the egg, milk and salt into the prepared meat mass. Mix everything well.
4. Free the garlic from the husk, and grate the carrots on a grater with large holes.
5. Spread the mixture in layers: first minced meat, on top of a whole clove of garlic and boiled carrots, then minced meat again and again vegetables.
6. Try to keep the minced meat level below the sides of the mold by at least 1 cm.
7. Wrap cling film very tightly (otherwise your form will fall apart) wrap the semi-finished product in a box and place in a pot of water.
8. Bring the water to a boil, reduce the heat to a minimum, note the time and cook for at least 1 hour.
9. Make sure that the water level is constantly flush with the edges of the package. To reduce the evaporation of water, cover the pan with a lid.
10. Before removing the finished sausage from the mold, let it cool at room temperature.

Boiled chicken sausage

Delicious lung sausage dietary meat it is prepared no more complicated than ordinary meatballs. Check it out for yourself using the method below.

Ingredients:

• 500 g chicken thighs or breast;
• 1 egg;
• 1 st. l. potato starch;
• 300 ml of milk;
• 3 cloves of garlic;
• nutmeg on the tip of a knife;
• salt pepper.

Cooking:

Spicy chicken sausage with cognac

The unusual ingredients used in the recipe give the finished product a pleasant specific taste that will delight even gourmets.

Ingredients:

• 500 g boneless chicken meat (thighs or breast);
• 1 chicken egg;
• 200 g cheese, grated;
• 3 art. l. cognac;
• 1 sweet pepper;
• 3 cloves of garlic;
• 150 g butter or cream with a fat content of 35%;
• 1 tsp salt;
• greens (parsley), spices - to your taste.

Cooking:

1. Add soft butter to the chopped chicken meat (it should thaw when normal temperature), egg, cognac, cheese and spices with salt.
2. Finely chop the pepper and herbs and add to the meat too. Stir the mixture well.
3. Ready minced meat can be laid out on foil and rolled into the shape of a sausage. Don't forget to oil it first.
4. Seal the edges tightly and wrap with cling film.
5. Put the semi-finished products in the oven and bake at standard temperature for 1 hour.
6. Let the cooked sausages cool and put them in the refrigerator.

Homemade sausage with gelatin

Fairly simple and quick recipe cooking chicken sausage. Thanks to gelatin, the juice released during baking turns into jelly, and the meat remains juicy. The result is a great-tasting jellied sausage.

Ingredients:

• 700 g chicken fillet;
• 30 g of gelatin;
• 15 g paprika;
• 5 g dry garlic (can be replaced with 1 fresh clove);
• 5 g spices with Provence herbs;
• 5 g of dry dill or a couple of sprigs of fresh;
• salt and pepper - to taste.

Cooking:

1. Cut the chicken meat into small cubes, season with salt and pepper and mix well.
2. Add paprika, spices and gelatin to the resulting mass.
3. Mix everything again.
4. For baking, it is best to use a special polyethylene sleeve. Fix its ends well.
5. Bake the sausages in a preheated oven for 1 hour (temperature 180 0 C).

Fast food

A quick and easy sausage recipe will help you prepare a snack for lunch or for a feast in a short time.

Ingredients:

• 1 kg chicken fillet (take a mixture of thighs and breast);
• 500 g of fat;
• 5 cloves of garlic;
• 300 ml of milk (the more fat, the better);
• natural casing for molding sausage;
• salt and pepper to taste.

Cooking:

1. Grind chicken meat, lard and garlic with a blender or turn through a meat grinder.
2. Add milk, spices and salt, stir.
3. You can fill the shell manually or with a special nozzle for a meat grinder. Fix the edges of the shell of semi-finished products tightly.
4. Make sure that the shell is not filled with minced meat too tightly, otherwise it will burst when cooking or frying.
5. Sausages can be boiled in a pan, or you can immediately fry in a pan. Tender chicken meat is fried quickly, and the natural casing acquires a magnificent golden hue.
6. Fry the sausages over medium heat until they are browned, and only then turn over.

Sausage made from chicken at home does not contain preservatives, so you can store it in the refrigerator for no more than 7 days. But believe me - such a tasty and satisfying natural product will never stay on the shelves! Chicken sausage is a great addition to side dishes and a great ingredient for nutritious yet easy-to-digest morning sandwiches.

Breakfast is the main and most nutritious meal of the day. Kashi is very good, but sometimes you really want to eat a sausage sandwich. Store-bought products, unfortunately, leave much to be desired. First of all, it concerns quality. But homemade chicken sausage is a completely different matter. Delicious, healthy and high quality!

The easiest recipe: a note to the hostess

You can easily find a recipe for homemade chicken sausage on the vastness of the global network. You can ask your friends, for sure they have long abandoned store-bought sausage products.

Homemade chicken sausage with gelatin turns out to be incredibly tasty, fragrant, and most importantly, natural. No additives, harmful substances, chemical dyes or fragrances.

Compound:

• 1 chicken carcass;
• salt, ground pepper and spices to taste;
• 3-4 pcs. garlic cloves;
• 1 beet;
• 20 g food gelatin.

On a note! The beets do not need to be boiled. Grind the root crop on a grater and squeeze the juice. We need 1-2 tbsp. l. The color saturation of the sausage will depend on the amount of beetroot juice.

Cooking:

Advice! It is better to move the chicken from the freezer to the top shelf of the refrigerator in the evening. During the night, it will defrost and retain all its beneficial properties.

On a note! If you have difficulty stirring the gelatin, place the bowl over a water bath and melt it. Just don't let it boil.

Delicious product at home

Dry-cured chicken sausage at home is prepared quite simply. True, it will be possible to take a sample from the sausage product you have prepared only after a couple of weeks. That is how long it takes to dry the meat.

Compound:

• chicken breast -2 pcs.;
• 1-2 pcs. garlic cloves;
• 20 g of table salt;
• guts or parchment paper;
• ground pepper - to taste.

Cooking:

1. Rinse the chilled chicken fillet thoroughly, dry it.
2. We cut off the bone, cartilage and film.
3. Shred the chicken breast with a knife.
4. Pass the garlic through a press and add to the chicken fillet.
5. Add finely ground salt and ground pepper to taste.
6. Mix well so that the spices are evenly distributed.
7. In this form, leave the chicken fillet to marinate for 2 hours at room temperature.
8. If you use intestines, then they must be thoroughly washed and dried, and only then filled with contents.
9. The easiest way is to take a piece of parchment paper. We spread the chicken fillet on it and make sausage with our hands.
10. We wrap the edges of the paper like a candy wrapper and tie with threads.
11. We dry the sausage for two weeks.

On a note! If you are cooking sausage in parchment, then it must be laid out on a horizontal wire rack. Sausage in the guts is dried in a vertical position.

A whitish coating will indicate the readiness of the product.

Homemade sausage: it doesn't taste better!

Homemade chicken sausage in the intestines will be a great alternative to store-bought meat products. It is better to buy cleaned guts right away. If not, then they are carefully processed: first they are washed with inside then soak for several hours. Also, to fill the intestines with meat, you will need a special nozzle for a meat grinder.

Compound:

• 500 g of chicken meat;
• 20 g garlic cloves;
• 1 st. buckwheat;
• 100 g of fresh fat;
• cleaned intestines;
• salt and spices to taste.

Cooking:

1. Defrost chicken fillet, wash and dry.
2. We cut the poultry meat into pieces and put it in a separate container.
3. Boil buckwheat until fully cooked and cool.
4. Add the cooled buckwheat porridge to the container.
5. Cut the skin off the fresh fat.
6. Finely chop it, do the same with the pulp.
7. Add fat to the container.
8. Add spices and salt to taste.
9. Using an immersion blender or food processor, blend the above ingredients to a puree consistency.
10. By appearance the mass for filling the intestines resembles a cream.
11. We pull the intestine onto a special nozzle of the meat grinder.
12. We fill the gut with minced meat.
13. Once you've filled the small sausage, tie the gut with string. So we will avoid tearing the intestines.
14. We spread the cooked sausages in boiling and lightly salted water and cook for 30 minutes.
15. Sausage can be eaten in this form or lightly fried in refined sunflower oil.

Advice! Before immersion in hot water, the sausages must be pierced with a needle in several places so that they do not burst during the heat treatment.

Boiled sausage: a quality product for a penny

Homemade chicken sausage in a bottle is incredibly tasty, and most importantly, natural. You know what it is. You can prepare the product in a couple of hours.

Attention! You need to insist the sausage until completely solidified. In the refrigerator, this will take up to 3 hours, and in freezer- about one hour.

Compound:

• 2 hams;
• 15 g of edible gelatin;
• chicken broth - 0.3 l;
• ½ tsp table salt;
• ground paprika - ½ tsp;
• ¼ tsp red food coloring
• laurel leaves - 2-3 pieces;
• ground pepper - ½ tsp;
• garlic cloves - 3 pcs.;
• plastic bottle with a nominal volume of 1 liter.

Cooking:

On a note! When cooking the broth, add bay leaves and a little salt. About 20 minutes after boiling the broth, the ham should be pierced with a knife to drain the blood.

1. Boil chicken meat until fully cooked.
2. Cool the boiled chicken meat and separate from the bone.
3. Put the meat pieces in the food processor container.
4. Pour edible gelatin with hot chicken broth and stir.
5. Leave the gelatin mass to swell for 15 minutes.
6. Grind the garlic under pressure.
7. Put all the ingredients and seasonings in a container.
8. Add food coloring and gelatin mass.
9. Beat these ingredients for about 4-5 minutes until the mass becomes homogeneous.
10. We put the prepared mixture in a plastic bottle.
11. Previously, we cut off the neck from it at the narrowing point.
12. We send the sausage to the refrigerator for 3-4 hours.
13. Carefully cut open the bottle and remove it.
14. It turns out boiled homemade sausage.

On a note! Do not overdo it with the dye, otherwise the sausage will acquire a scarlet or burgundy hue.

On a note! If you calculate the cost of preparing such a sausage, you will be pleasantly surprised. Natural home-made sausage is much cheaper than a store-bought product.