Today it is not easy to find tasty sausages of the appropriate quality on store shelves. The composition of most products is poor. Therefore, for your family it is worth preparing them yourself. It is very tasty and you can just make homemade chicken sausage.

Classic 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 pig intestines, 280 g of fresh bacon, salt, 1 tbsp. cream, garlic and seasoning to taste.

  1. Meat is cut from any parts of the carcass and chopped finely.
  2. Chicken with lard, salt, garlic and spices turns into minced meat. After thorough mixing, the cream is poured into the mass, and it goes for a couple of hours in a cold place.
  3. For stuffing the intestine, a special nozzle for a meat grinder is used. Do not fill the workpiece too tightly.
  4. Every 55-65 cm knots are tied.
  5. It remains to pierce the intestine with a needle every 8-9 cm and cook it for 25 minutes in salt water.

Before use, you can fry sausage in any oil.

Dietary - from chicken breasts

To reduce the calorie content of the finished sausage, it is worth using exclusively bird fillet. Ingredients: half a kilogram of breast, 90 ml of milk, 2 protein of chicken eggs, a clove of garlic, a pinch of ground paprika, small. a spoonful of salt and as much potato starch.

  1. Slices of fillets are crushed using a blender. The resulting mass is salted, sprinkled with starch, chopped garlic and spices.
  2. After adding milk and protein, the ingredients are thoroughly mixed again. The last product is needed so that when slicing the dish does not fall apart.
  3. Stuffing is laid out on parchment paper and distributed along the entire length of the sheet.A sausage is formed and is tightly tied with thread on both sides. With them, the bag is wrapped up and down so that the product does not lose shape.
  4. Cooked sausage in boiling water for 40-45 minutes.
  5. It remains only to clean it for a couple of hours in the refrigerator.

So that the sausage has an appetizing color, you can add beetroot juice to it at the stage of mixing the minced meat.

With 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, coriander and black pepper seeds, a slice of butter, 3 m of intestine. How to cook chicken sausage at home is described further.

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

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

More materials: homemade sausage - the most delicious recipe

Boiled chicken sausage

This is the simplest recipe for homemade sausage, which does not even require pork shells. Ingredients: 960 g chicken fillet, 2 selected eggs, 2 large spoons of potato starch, salt, spices and garlic to taste, 120 ml of milk.

  1. Using a blender or food processor, a bird with garlic is turned into a smoothie. Pork fat may also be added to the fillet to taste.
  2. Minced meat is added with salt, spices, whole eggs, starch and cow's milk. Blender components beat well.
  3. The mass is laid out in oiled ceramic molds and baked in a very hot oven for 40 minutes.

The finished sausage can be wrapped in film and sent to the refrigerator for storage.

With gelatin in foil

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

  1. Chicken meat is cut into small cubes along with the skin. It is salted, peppered, seasoned with selected spices and crushed garlic.
  2. After adding mayonnaise, the minced meat is thoroughly mixed. It remains to pour gelatin into the mass and mix all the ingredients again.
  3. Stuffing 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 on the principle of sweets.
  4. The dish will be baked for an hour in a hot oven.
  5. Next, you will need to put it in the refrigerator for the whole night.

Sausage is stored no longer than 5 days.

Pork intestine recipe

Milk or cream from the recipe will make the meat soft and tender. This is a required product. Ingredients: 900 g of chicken breast and a similar amount of chicken thighs, 2 small. tablespoons of granulated sugar and the same amount of paprika, a pinch of dried garlic and coriander, 1 tbsp. fat cream or milk, 2 large tablespoons of milk powder, salt, pig intestines, sliced ​​40-60 cm.

  1. The meat of the thighs and fillet is passed through a meat grinder. Powdered milk, salt, selected spices are added to it.
  2. Then cream or fresh milk is added. The components are well kneaded.
  3. The intestine is filled with minced meat using a special nozzle of the meat grinder is not too tight.
  4. Billets are boiled in salt water for 20 minutes.

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

How to cook in a bottle?

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

  1. Chicken is cooked in water with salt, onions and half the herbs until cooked. Next, the meat is cut off from the bones, and the broth is filtered.
  2. From the total mass is cast 2 tbsp. liquids. When the broth cools down, 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 combines with finely chopped chicken. The mass is salted and peppered.
  5. Heated gelatin is 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. Under the film, the workpiece is left in the cold for 7 hours.

 

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

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