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
Read also:
How to cook homemade sausages
1. Cooking sausages does not take as much time as it might seem. Start by shredding the chicken. 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 butter 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 the culinary 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. Fill with 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 with a small amount of vegetable oil on the fire. 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!
Are we always confident in the quality of sausages that we buy in stores? Unfortunately no. On the contrary, it seems that every year there is less and less meat in industrial sausages, and more and more all kinds of substitutes, additives and “improvers”. However, the quality can be controlled if there is a little time and a desire to cook natural homemade chicken sausages on your own. It's not difficult at all.
The dietary product is tender, juicy and fragrant. Homemade sausages are cooked in double or triple quantities, wrapped in cling film and frozen, so they will always be at hand: just defrost in the microwave or fry in a pan, and a nutritious dinner is ready. Homemade convenience foods often serve as the basis for preparing other dishes, they are convenient for picnics.
If you add pork to the chicken company, you will get no less tasty chicken and pork homemade sausages. True, they will take a little longer to cook.
Cooking time: 50-60 minutes / Yield: 12-14 small or 8 large sausages
Ingredients
- chicken fillet 2 pieces
- milk 1 glass
- cream 30 ml
- bulb 1 piece
- egg 1 piece
- starch 1 teaspoon
- salt, pepper to taste
Cooking
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Cut the chicken fillet into small pieces.
Send the meat to a blender. Put the peeled and chopped onion there.
Grind meat with onions until smooth. You can also use a meat grinder by passing the chicken through a fine grate 2-3 times.
Add an egg to the minced meat.
Transfer the minced meat to a deep bowl and add the cream. Stir the cream into the meat and lightly beat the minced meat.
Pour milk into meat mixture. Mix thoroughly.
Add starch and salt and pepper to taste. Other spices can be used if desired.
Unwind a little cling film and lay in the center 2-3 tbsp. mince spoons.
Wrap the minced meat in a film so that you get a dense sausage. Make sure that there is not a single open area left where the stuffing could “escape”. Tie the ends securely with a knot or thread.
Boil water in a large saucepan and send sausages there. Boil 15 minutes.
Boiled sausages are completely ready for use. They can be further fried or baked if desired. If you are preparing the product for the future, let it cool before sending it to the freezer.
You can be sure of the composition and cooking conditions of these sausages, because the whole process of forming semi-finished products from beginning to end remains under the strict control of the chef! Affordable products, quite a bit of craftsmanship - and delicious, natural meat products will complement breakfast or lunch, and will become an alternative to purchased analogues. Homemade chicken sausages come out neat in appearance, dense in texture due to the high meat content. They are tasty, tender and fragrant, and when roasted, they are also covered with a seductive ruddy crust, they become incredibly appetizing!
We will cook sausages from chicken fillet - it's simple and convenient. No need to butcher the whole carcass and painstakingly separate the meat from the skin and bones - we take the pieces already prepared for cooking and scroll in the blender bowl. Add butter and milk for juiciness and soften the taste, and for moderate spiciness, add a small amount of garlic. Forming sausages is a simple process, clearly depicted in the step-by-step photos in the recipe. You only need baking bags or cling film.
Ingredients: 
- chicken fillet - 500 g;
- egg - 1 pc.;
- garlic - 1-2 teeth;
- milk - 100 ml;
- butter - 50 g;
- ground paprika - 1 teaspoon;
- salt, pepper - to taste.
Homemade sausages recipe
- We wash the chicken fillet, remove moisture with napkins. Cut into arbitrary pieces and grind into minced meat in a blender bowl or in a meat grinder with a fine grate.
- Add the egg and milk to the meat mass, mix.
- Squeeze the garlic through the press, throw in salt, pepper, sweet ground paprika. Add soft, melted butter at room temperature.
- We combine all the ingredients with an immersion blender until an almost homogeneous mass is obtained.
- Let's start making homemade sausages. We take baking bags or cling film, cut into squares or rectangles with sides of 30-40 cm. Put 2-3 tablespoons of chicken mass closer to the edge.
- We wrap the minced meat with a film in 3-4 layers (more can be). You should get an elongated product in a transparent package.
- Starting from any edge, twist the film tightly and tie a knot. If the bags are tight and difficult to tie, you can fix the edges with kitchen string.
- We tamp the minced meat closer to the tied side, and then tighten the knot from the second edge. Thus we form all sausages. If there is a lot of excess polyethylene left around the edges, cut off the ends with scissors. You can freeze semi-finished products, or immediately start cooking. In total, 7-8 pieces of blanks are obtained.
- We lower the sausages together with the shell into a pot of boiling water. We wait for re-boiling and boil the products for 15 minutes.
- We catch, cut off the shell.
- In order for the sausages to be covered with a golden crust, to become even tastier and more appetizing, if desired, lightly fry them in a pan, lubricating the surface with vegetable oil.
- Homemade chicken sausages are ready! Serve with any side dishes or just eat it with bread.
Bon appetit!
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 a healthy dish is ready. Garnish with vegetables, pasta or cereals.
You can add various spices, herbs, sweet peppers, or even pistachios to homemade sausages. 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!