If you have mastered almost all the intricacies of culinary art, but have never treated your home-made sausages, now we will begin to fill this gap. Just imagine - all-natural filling! Do you like sausages with cheese? You can add it as much as you see fit. If, on the contrary, you need to follow a strict diet, then for this case we will find a recipe.
Minced chicken sausages - general cooking principles
Cooking time for homemade sausages is longer than purchased. The difference is in the stuffing: in homemade products, it is usually raw.
You need to cook or bake home-made sausages as much as you would have spent time preparing dishes from pieces of meat. For chicken, this is 30-50 minutes and the duration is slightly increased if there are a lot of cheese or other additional components in sausages.
The taste and consistency of factory sausages is almost impossible to repeat, and it’s not worth it! The only thing to learn is the proper selection and the reasonable use of spices.
A simple recipe for minced chicken sausages
Ingredients:
chilled chicken fillet - 700 gr.;
two eggs;
garlic;
spices to taste.
Cooking method:
We remove the skin and films from the chicken, be sure to also cut off pieces of fat, if they remained during cutting. Cut into pieces convenient for grinding and grind twice with a meat grinder. If you will use a blender, turn it on first at low, then at maximum speed.
Salt the essence stronger than if you were cooking any other dish. Season with pepper, choosing the smallest. If you grind it yourself, do not spare the time and energy for fine grinding.
Release the eggs into the mass, add a slice of grated garlic. Scroll with a blender for another minute, then transfer to a bowl and very slowly, turning and prying off the mass from all sides, knead the minced meat for at least ten minutes.
We cut the culinary sleeve into squares, with a side of twenty centimeters or a little more. From any edge we spread a portion of minced meat with a strip and turn a tight sausage.
Having folded the thread several times, we tie one of the edges, then with your fingers slightly shift the stuffing in its direction. Tight and the free edge.
Boil sausages in boiling water for up to fifteen minutes. They will be ready, but if desired, you can lightly fry them in lard or butter.
Minced chicken sausages - "Baby"
Ingredients:
half a glass of very fat milk or vice versa light, 15 percent cream;
two halves of the breast from a medium-sized broiler - only about 700 grams;
fresh, perfect egg;
large juicy onion;
salt, finely ground.
Cooking method:
Having cut off everything superfluous with washed and dried pulp - fat, films and skin, weighed the required amount. Cut into pieces, the size of a half matchbox. Put in a blender bowl and grind slightly.
Cut and add the peeled and washed onion to the meat, add a little salt, turn on the chopper at high speeds. Grind until onion particles cease to be clearly noticeable.
Pour half the milk, salt, add spices, be sure to put nutmeg powder at least on the tip of the knife. Scrolling for a minute at low power, put the mass in a deep bowl and change the blender to a low-speed mixer.
The taste of sausages directly depends on further thorough kneading. Choose the lowest revs, without rushing, gently shaking the nozzles, knead the minced meat for about ten minutes. Pour in the rest of the milk and repeat the procedure. Be patient, or put the mass in the kitchen processor.
The easiest way to form sausages is with a baking sleeve. Such a film, among other things, also withstands the temperature of boiling water. Stuff the minced meat in small portions, make sausages thin.
Cooking freshly prepared sausages should be seven minutes, and ice cream more than ten.
Juicy minced chicken sausages with cheese
Ingredients:
half a kilogram of fresh chicken (white);
slice of loaf;
two selected eggs;
one hundred grams of hard hot cheese;
onion, large onion - one thing;
half a glass of cream;
hand-ground pepper and grated nutmeg - a quarter of a spoon;
salt to taste, only Extra.
Cooking method:
Soak a slice of white, "milk" loaf for five minutes in cream. Sliced chicken and peeled onions in a chopping container of the blender, scroll for a minute and add the loaf without squeezing.
Grinding in mashed potatoes, first add and scroll with cream for a minute. Then salt, add seasonings, release the egg. Next, we act at reduced speeds or generally shift the forcemeat into a bowl and pick up a mixer with “hard” nozzles to knead the dough.
The last of the components, put the cheese grated with large chips. We only intervene, but we do it carefully and evenly.
We keep the resulting sausage filling for half an hour in the refrigerator, and we send the remaining cream there. Then, again with a mixer, finally mix all the ingredients.
Cutting pieces of a suitable size heat-resistant cling film, we roll the sausages with it. We tightly tie both edges and weld a minute in boiling water. Further, sausages can be cooled and frozen or cooked until cooked.
Delicious ginger chicken sausages in the gut
Ingredients:
half a pack of "Traditional" or other high-fat oil;
kilogram of pair chicken without fat and pits;
a glass of milk, 3 percent;
one egg;
nutmeg;
medium grinding salt;
natural sausage casing or thin, prepared intestines.
Cooking method:
At least three times pass the chicken through a meat grinder on the finest grinding. Put the minced meat in a blender and scroll for another minute.
Then we add in turn and scroll for thirty seconds: slices of oil; salt and spices; milk; in the last turn, we release the egg and we already intervene at low speeds.
A very high-quality mince will come out if it is stirred for twenty minutes with a mixer. Tightly cover the bowl with minced meat, it is best to tightly tighten the heat-shrink film on it, put it in the refrigerator for three hours, then knead with the mixer again.
Prepare the shell for filling, according to the manufacturer's recommendations. Rinse the natural intestines from the brine in which they are stored by putting them on the tap and lowering the free edge into a bowl. Do not turn on high pressure!
Fill both types of recommended shells with a special nozzle on a meat grinder. In its absence, you can use a confectionery syringe or simply put the edge of the shell on a plastic bottle cut across.
Do not fill the casing too tightly; make sure that no air bubbles remain under it. As you fill every fifteen centimeters, carefully separate the sausages by pulling with thick threads.
We cook sausages in brackish water at a very moderate boil. On average, chicken cooking takes up to half an hour; in the case of sausages made from raw minced meat, this rule is preserved.
Minced chicken sausages with carrots and cream cheese in a foil shell
Ingredients:
six hundred grams of chicken;
a spoonful of finely chopped young dill;
white, salad onion;
two processed cheese, premium;
fresh chicken egg;
small bright carrot, preferably unsweetened;
salt, a pinch of small pepper.
Cooking method:
Chopped chicken, carrots and onions twice pass through a meat grinder. Putting it in a bowl, let the egg into the minced meat, put the greens and add it.
Mix slowly with a mixer, acting at a minimum of power.
Rub the frozen cheeses coarsely, unfold and immediately cut with suitable sheets, food foil.
We stuff the minced meat with a spoon, immediately forming the length of the future sausage. On top of the minced meat, put a narrow strip of grated cheese. We turn it off, first like a candy bar, then tightly twist the foil from the edges.
We turn on the heating of the oven, set it to 180 degrees on the regulator. Sausages are laid out on a rare grid or just on a baking sheet, fry for half an hour.
In the process of baking sausages, be sure to turn them over at least once, if they are on the roasting pan, it is best to do this several times.
Minced chicken sausages with smoked cheese
Ingredients:
fresh chicken (white meat from the breast) - 750 grams;
smoked cheese - one hundred grams;
large onion;
three tablespoons of oily sour cream;
hand-ground pepper;
slice of fat.
Cooking method:
Grind the meat with peeled onions thoroughly. You can use a blender or a manual meat grinder. Stir the minced meat with salt and pepper.
Put the sour cream and stir it with a spoon. Dice the cheese and add it last.
The fat specified in the product list is governed by the juiciness of sausages. It should be strongly frozen, quickly and thinly “cut” with a knife, without slicing. Soak for half an hour in the refrigerator and chop into small shreds.
Add the right amount of fat to the minced meat, knead it last and fill the shell. Be sure to divide the long "stocking" into separate sausages, in addition to the familiar look, so they also cook faster.
Make a few punctures in each sausage, dip them in boiling water and cook for twenty minutes. Serve with mustard, spicy tomato sauce.
Minced meat sausages - cooking tips and tricks
Minced chicken sausages can be prepared not only in film or foil. An excellent shell for them is the natural gut. It can be purchased on the market, usually in the meat rows, it can often be found in large supermarkets.
Excessively thin chicken mass can be supplemented with breadcrumbs. They perfectly absorb all moisture, and will not be felt in sausages.
When preparing sausages in a natural shell, pierce it with a needle in several places before heat treatment. Products will not lose their juiciness, and the shell will not burst under the influence of high temperature. Do not pierce the film and foil, meat juice will leak through the punctures in such “packages”, and the sausages will come out dry.
