Rather than poison yourself with an industrial hellish mixture of chemicals, it is better to work for the benefit of your stomach and health. And even though such homemade sausages will only vaguely resemble the taste of their store-bought counterparts, there is no doubt about their quality. And for children this is the healthiest and most “reliable” food.
Ingredients
So, to prepare homemade sausages, we have prepared the following ingredients:
- chilled chicken (whole) weighing 1.7 kg;
- fresh milk - approximately 180 ml;
- 1 chicken egg;
- butter – about 50 g;
- salt - two thirds of a teaspoon;
- paprika - a teaspoon;
- ground black pepper – a third of a teaspoon;
- mustard - teaspoon;
- vegetable oil - no more than 2 tablespoons.
We used cling film to form the sausages. It took us literally an hour and a half to prepare homemade chicken sausages.
Now about the cooking process itself:
Cooking minced meat. First, we thoroughly wash the chicken and disassemble it into “spare parts” (breast, legs, thighs, wings). Then we put aside the wings (good for broth) and half of the chicken breast (the main chicken lover in our family “staked it out” for making julienne). From the remaining parts of the chicken we remove the place where the most harmful substances are collected - the skin, and from the bones we remove all the pulp (that’s what we need). We use the bones along with the wings for broth.
Now cut the clean pulp (and it turned out to be about 800 grams) into small pieces and, together with butter (softened), transform it into minced meat using a blender (a meat grinder will also work).
Stir the beaten egg and some of the milk into the minced meat.
Then we supplement the resulting mixture with spices, seasonings and, thoroughly kneading until smooth, gradually add milk, making sure that the minced meat is not too liquid. It should stay calmly on the spoon and not spread. Leave the finished sausage mince alone for 30 minutes to allow it to steep.
Forming sausages. Cut a piece of cling film (we used a size of 25 cm.x 35 cm), lay out a maximum of 2 tablespoons of minced meat in the form of a strip and carefully wrap it, giving it the shape of a sausage.
This is perhaps the most difficult thing in preparing sausages, since you need to try to compact the minced meat more tightly, avoiding the formation of voids. We tie the edges of the film with knots. Ready.
We got 12 sausages from all the minced meat, although not all of the same size in thickness and length. But this is not the point.
Cooking sausages. Boil water in a saucepan, add some salt and lower the sausages.
After boiling, cook for 10 minutes and, removing from boiling water, remove the film. Now all that remains is to fry the cooked sausages in oil until golden brown - this makes them even more appetizing.
Although they are good even without frying: juicy, tender, aromatic. Help yourself!
Bon appetit!
And in conclusion, some tips on the topic:
- to prepare homemade sausages, you can use any meat (pork, turkey, beef, lamb) or combine several types;
- minced meat can be supplemented with any spices and spices (curry, garlic, cumin, coriander), and lovers of a variety of tastes can add vegetables (onions, green peas, bell peppers, carrots) or mushrooms, cheese or pieces of lard;
- milk can be replaced with cream or meat broth;
- instead of cling film, you can use a baking bag or foil to form sausages;
- to lay out the minced meat on the film, you can use a pastry bag or a plastic bag with a cut corner;
- It is quite acceptable to store such sausages in the freezer for quite a long time.
