Today in any store a huge assortment of sausages. But, unfortunately, most of them are prepared with dyes and preservatives. Homemade sausage made from minced chicken is a high-quality, natural product that can be given even to children.
Minced chicken sausages - the basic principles of cooking
Homemade sausages are cooked in a pan, pan or oven. For the preparation of classic sausages, chicken, spices, eggs and butter are used. Chicken fillet is twisted in a meat grinder, or finely chopped with a sharp knife. Soft butter and an egg are added to the minced meat. Season with spices and salt. Mixed.
Sausages are formed from the resulting meat mass. There are several ways to do this. In the first case, sausage is formed from minced meat and wrapped in several layers of cling film. The ends are tightly tied with thread. Sausages prepared in this way are boiled in boiling water. Then they are removed, cooled, the film is removed and fried in a pan from all sides. In the second case, natural guts are used to make sausages. They are thoroughly cleaned, filled with minced meat and tied with thread, forming small sausages. They can be boiled, baked or fried. If the gut or cling film is not at hand, you can use foil.
For a change, sausages can be prepared with vegetables, garlic, cheese, fruits, liver or boiled cereals.
Recipe 1. Minced chicken sausages
Ingredients
600 chicken breasts;
freshly ground black pepper;
onion head;
salt;
egg;
two cloves of garlic;
half a stack. milk;
oil drain. - 50 g
Cooking method
1. Rinse the chicken breasts, dab them in a napkin, and cut them off the bone. Cut the flesh into small slices. Peel the onion and cut in half. Screw everything into a meat grinder with a fine wire rack. Add the egg to the minced chicken, pour in the milk, pepper and salt. Squeeze the peeled garlic through a press and add soft butter. Knead the minced meat thoroughly with your hands.
2. Expand the cling film on the table, securing the edge to the edge of the table. On the edge, put two tablespoons of chicken meat and wrap it in a film, forming a small sausage. Cut the film and twist the edges tightly.
3. Boil water in a pan, lightly salt it. Add sausages and cook over moderate heat for half an hour. Then remove them with a slotted spoon, cool and remove the film. Serve with sauce or garnish.
Recipe 2. Chicken minced sausages with liver
Ingredients
half a kilogram of minced chicken;
20 ml of vegetable oil;
250 g chicken liver;
30 ml of brandy;
3 cloves of garlic;
1 g coriander seeds;
100 ml of kefir;
1 g of mustard seeds;
2 g of kitchen salt;
2 g of freshly ground black pepper.
Cooking method
1. Rinse the liver, clean it from the films. If there are bags of bile, carefully cut them out. Finely chop the product.
2. Peel the garlic cloves and pass through the garlic squeezer.
3. Combine minced chicken with liver and garlic. Pepper all and salt. Add kefir, coriander and mustard seeds, brandy to the mixture. Knead thoroughly with your hands and leave for an hour in the cold.
4. Guts thoroughly clean, rinse and fill them with minced meat, forming small sausages. Tie the threads tightly on both sides and prick in several places with a fork so that the bowel does not burst during cooking.
5. Place sausages on a greased baking sheet. Bake for half an hour in an oven, preheated to 180 degrees.
Recipe 3. Minced chicken sausages with garlic arrows
Ingredients
minced chicken - 800 g;
coriander - 3 g;
garlic arrows - 200 g;
freshly ground pepper;
kitchen salt.
Cooking method
1. Stuffing can be used purchased, or cook it yourself. To do this, rinse the chicken fillet, remove any excess, twist in a meat grinder or grind with a blender.
2. Rinse the garlic arrows under the tap. Cut them into small pieces and twist in a meat grinder as well. Combine minced chicken with garlic, salt, season with pepper and coriander, knead well.
3. Fill the natural cleaned gut with the obtained meat, or form sausages using foil. Fill the guts with a special device in a meat grinder, or use a cropped plastic bottle for this. Tie the ends of the intestine into a knot, or tightly pull the thread.
4. Put the sausages in a large cast-iron pan, pour a little drinking water and put in the oven. Fry until browning at 200 degrees. Add water as it evaporates. Serve sausages with a side dish or vegetable salad.
Recipe 4. Steamed chicken sausages with steamed gelatin
Ingredients
two large chicken breasts;
sea salt;
instant gelatin - 30 g;
freshly ground black pepper;
paprika - 15 g;
dried dill - 5 g;
granulated garlic - 5 g;
a mixture of Provencal herbs - 5 g.
Cooking method
1. Chicken breasts thoroughly washed, dried with napkins. You can leave the skin, but in this case the dish will turn out to be more high-calorie. Cut the meat into small slices and twist in a meat grinder with a large grill.
2. The resulting minced pepper and salt. Mix. Add all the spices and pour in the gelatin. Stir thoroughly.
3. Expand the cling film and fix the edge. Put three spoons of minced meat and form a small sausage. Cut the film and tie the edges tightly.
4. Pour water into the multicooker pan. Close the lid and bring it to a boil on the soup program. We spread sausages in a container for steaming. We install it in the pan, close the lid tightly and start the "steaming" program. We set the time for forty minutes. We take out the sausages, cool and remove the film. You can serve the slice, or pre-fry until golden brown.
Recipe 5. Minced chicken sausages stuffed with cheese and eggs
Ingredients
a pound of minced kuringo;
dried garlic - 3 g;
two large eggs;
dried dill - 3 g;
onion;
grows up. oil - 10 ml;
a third of a glass of drinking water;
sugar - a pinch;
freshly ground black pepper;
semi-hard cheese - 100 g;
sea salt.
Cooking method
1. Minced chicken is best made from breasts. To do this, rinse them, clean from films and bones. Cut the meat into small slices and twist in a meat grinder. Stuff the minced meat, pepper, pour in drinking water and knead well, gently beating on a bowl. Leave the minced meat for half an hour.
2. Boil hard-boiled eggs, cool them in ice water, peel and finely crush. Cheese coarsely.
3. Peel the onion, chop it finely and fry it in warmed vegetable oil, adding a pinch of sugar, until light brown. Transfer it to a cup and cool. Combine with eggs and cheese. Lightly salt, add dried granulated garlic and dill. Shuffle.
4. Expand the cling film. Put a little minced chicken and flatten it into a centimeter-thick cake. On one edge along the length, lay the filling of cheese and eggs. Using a film, tightly roll the minced meat into a roll, wrapping the filling inward. Carefully unfolding the film, put the sausages in the mold, pre-covering it with parchment and greasing with oil.
5. Preheat the oven to 190 C. Put on a medium level form and bake for forty minutes. Sausages should be browned. Cool the prepared sausages, cut into slices and serve to the table with a side dish, or use to make sandwiches.
Recipe 6. Minced chicken sausages with mozzarella and pear
Ingredients
600 g of chicken thigh fillet;
200 g of juicy, sweet, green pear;
150 g mozzarella;
a pinch of marjoram, black pepper, thyme, dried garlic, basil.
Cooking method
1. Cut the fillet from the chicken thighs. We rinse it, dry it and twist it in a meat grinder. Salt, season with spices, mix, put into a zip bag, level and twist into a roll, releasing air. We close the lock and marinate for two hours in the cold.
2. After the allotted time, we warm the stuffing, leaving it on the table. Cut the mozzarella into thin strips, or rub coarsely. Pear peel. Remove the core. The pulp of the fruit is finely chopped. Combine minced chicken with pear and mozzarella.
3. Carefully clean the natural gut and fill it with less forcemeat, forming small sausages. Tie them tightly on both sides with threads. Such sausages can only be made in a natural shell, otherwise pear juice and cheese will leak.
4. Fry sausages on all sides until golden brown over moderate heat, then reduce the heat, cover and bring to a ready.
Minced chicken sausages - tips and tricks
- If the forcemeat is too thin and does not hold, add breadcrumbs to it.
- Sausages will have a pleasant creamy aftertaste if a little milk or cream is added to the minced meat.
- Sausages can be formed using a natural shell, cling film or foil.
- If you are cooking from a natural shell, pierce sausages in several places with a fork before cooking.
