How to cook homemade chicken sausages. Homemade Chicken Sausage Recipe

22.12.202027.05.2017

If you have big lovers of sausages at home, then this recipe for homemade chicken sausages will be very useful to you and will become a lifesaver. It's easy to prepare. Of course, they differ in taste and color from store-bought ones, but even for the better.

It is also different that homemade sausages are prepared from healthy and natural ingredients: chicken fillet, milk, eggs and butter. You can prepare semi-finished products in advance and keep them frozen. So, if you take a little time and wind up sausages for the future, then it will be enough to cook a couple and a quick lunch is ready.

This recipe uses chicken, but tasty sausages are also made from lean pork, beef, and rabbit meat. Experiment and eat right.

Ingredients:

Chicken fillet - 350 g
Chicken egg - 1 pc. (small)
Butter - 35 g
Milk - 80 ml
Salt - to taste
Ground black pepper - a pinch
Ground paprika - 1/3 teaspoon
Coriander - to taste

How to cook homemade sausages

1. Cooking sausages does not take as much time as it might seem. To start, grind chicken fillet. The easiest way to do this is in a meat grinder. From the fillet, dietary homemade sausages are obtained that can be given to children.

If you want to be fatter, take chicken thighs. Chicken meat with fat will go to sausages. The flesh from them can be cleaned carelessly, because the leftovers will make a delicious chicken soup.

2. Then throw the already melted butter into the minced meat and mix everything well. If using thighs in the recipe, the amount of oil can be halved.

3. Next, drive in one small egg. Salt the minced chicken, pepper, add milk, coriander and black pepper.

4. Now you need to mix everything well.

5. After the stuffing for sausages is ready, you can start shaping them. You will need cling film immediately. To make it more convenient to work, you can prepare pieces of film of the same size in advance, about 15 by 20 cm. It is easier to cut it with large scissors.

We lay the cling film on a flat surface, spread 1.5-2 tablespoons of minced meat in the center on top. If you want to diversify recipe, then grated processed cheese can be wrapped in the middle of the sausage.

6. Next, you need to carefully roll the minced meat in a film so that you get a beautiful sausage. If you see that there are a lot of gaps and air inside, then try to remove it. Then tie the ends of the film with a thread so that it does not unwind in the water.

7. Depending on what size and thickness you want to get the finished product, roll the sausages in this way. Form everything in this way. You should get an average of 6-8 medium pieces.

8. Transfer the sausages in the film to the pan. Pour cold water so that the water completely covers them. We put the pan on a large fire, and when the water boils, reduce and cook the sausages for 20-25 minutes, depending on their size.

As homemade sausages are cooked, carefully remove them from the water and remove the film. There will be very hot liquid inside the film, so be careful with your hands and remove the film very carefully.

9. And finally, put a frying pan on the fire with a small amount of vegetable oil. When it heats up well, spread the sausages and fry until a beautiful golden brown.

10. Delicious homemade chicken sausages are ready! For a side dish, you can boil potatoes and prepare a simple vegetable salad. Bon appetit!

Finally, I figured out how to make homemade sausages for children - delicious, juicy, tender and most importantly - healthy!

My kids love sausages! Yes, and we ourselves are not averse to boil a delicious sausage for dinner, especially when there is no time to cook. But, although now there are special sausages for children on sale, such as "Tiger Cub" and "Leopardik", but something takes doubt that they are still useful. And what can we say about inexpensive chicken sausages and other GMOs with all sorts of additives. But almost everything that we buy in the store can be cooked at home, and homemade food will be much tastier and healthier. And, and sweets, and, and sausages! It is worth spending a little time to feed the kids with homemade food!

Ingredients for Homemade Chicken Sausages:

Chicken fillet - 500-700 g (breast, or cut the flesh from the thighs). It is better if the chicken is also not a broiler, but homemade;
Egg - 1 pc.;
Milk - 100 ml;
Bulb - 1 pc.;
Spices - I used only salt and pepper, as the most natural seasonings. All sorts of curries and seasonings for chicken, I think, are superfluous for a children's dish. But you can add fresh or dried herbs for taste!

We will also need cling film. But - attention! - not ordinary, because it cannot be heated to more than 40-60C, but one that is suitable for a microwave, as readers suggest in the comments.

How to cook homemade sausages:

If you have a blender, grind the fillet and onion with it, then add the egg, milk, spices and beat again. The consistency of sausages when using a blender will turn out to be especially homogeneous and tender, almost like the "real" ones.
And if there is no blender, then just twist the chicken and onion in a meat grinder, and then mix well with the rest of the ingredients.

Let the minced meat stand for 10-15 minutes, and you can proceed to the most exciting stage - the formation of sausages! It was very interesting to me. True, at first the sausages turn out to be slightly different sizes - but it’s worth getting the hang of it, and you will have one in one, like in a factory!

So, we unwind about 15 cm of the film, put 2 tablespoons of minced chicken on its edge.

We give an oblong shape. We cut off a piece of the film and carefully, tightly wrap the minced meat in it, trying to leave less air under the film - small voids are obtained from air bubbles in the sausage.

Having rolled the film with minced meat into a “pipe”, we twist both edges, like a candy wrapper. And then tightly tie the edges of the film on the sides into knots.

What a great sausage! Where is the store! Everything is natural in our home production 😀

We wrap the rest in the same way. If you make it longer and thinner, you get homemade sausages; if you make it thicker and shorter, you get sausages. I got 11 sausages a little larger than store bought.

Dip the sausages in boiling salted water and cook for 5-7 minutes.

Then we catch and wait until it cools down a bit, after which we remove the film.

Delicious homemade chicken sausages are ready!

You can eat them simply boiled, or you can lightly fry them in a pan with vegetable oil to give a more appetizing look.

And you can also prepare homemade sausages for the future and store them in the freezer, taking them out and boiling them as needed. Very convenient, so now we will cook sausages at home.

I think it will be possible to experiment and diversify the recipe: add pieces of cheese - there will be sausages with cheese; for dad, you can make "spikachki" - sausages with pieces of lard; for kids - colorful, healthy and funny sausages with pieces of vegetables - carrot cubes, green peas, broccoli… Fantasize!

Bon appetit to you and your kids!

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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 also 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.

An excellent alternative to store products are homemade sausages. You can cook them with chicken, beef or turkey, and then store them in the freezer. It is very convenient, especially if there is not always time to cook a full dinner or lunch - I took it out of the refrigerator, cooked it and healthy dish ready. Garnish with vegetables, pasta or cereals.

Add to sausages home cooking you can various spices, herbs, sweet peppers, or even pistachios. For a softer taste, you can use cream instead of milk.

For chicken sausages, I try to take, in addition to chicken breast, also more juicy meat. I just combine both, then the sausages are softer and juicier. To form sausages, we need cling film.

Ingredients for Homemade Chicken Sausages:

Chicken meat - 1 kg
Milk 3.5% or cream - 150 ml
Chicken egg - 1 pc.
Onion - 1 pc.
Butter - 50 grams
Garlic - 1-2 cloves
Parsley
Salt, pepper to taste

How to cook:

Homemade beef sausages: recipe

It will take you about 1 hour to cook beef sausages at home. You can buy ready-made minced meat, or cook it yourself with a meat grinder or blender.

In order for sausages to be juicy, sour cream can be replaced with butter or just add a small amount of butter instead of a portion of milk.

To give the sausages a more attractive color, you can add a little beetroot juice to the minced meat (finely grate the beetroot or grind it in a blender).

You can put a stick of cheese 0.5-1 centimeter thick inside the sausages.

Ingredients for cooking beef sausages:

Beef - 0.5 kg
Pork - 0.5 kg
Milk (or butter) - 50 ml.
Egg - 1 pc.
Hard cheese - 150 grams
Nutmeg (ground)
Salt, spices to taste

Bon appetit!

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.