I finally figured out how to make homemade sausages for children - tasty, juicy, tender and most importantly - healthy!
My kids love sausages! And we ourselves are not averse to boiling a delicious sausage for dinner, especially when we don’t have time to cook. But, although there are now special sausages for children on sale, such as “Tiger Cub” and “Leopardik”, there is some doubt that they are actually useful. And what can we say about inexpensive chicken sausages and other GMOs with all sorts of additives. But almost everything we buy in the store can be prepared at home, and home-cooked food will be much tastier and healthier. And, and candies, and, and sausages! It's worth taking a little time to feed your kids 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 broiler, but homemade;
- Egg – 1 pc.;
- Milk – 100 ml;
- Onion - 1 pc.;
- Spices – I used only salt and pepper as the most natural seasonings. I think all sorts of curries and seasonings for chicken are unnecessary for a children's dish. But you can add fresh or dried herbs for taste!
We will also need cling film. But - attention! - not an ordinary one, 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 some more. When using a blender, the consistency of sausages will be especially homogeneous and tender, almost like “real” ones. And if you don’t have a blender, then simply grind the chicken and onions in a meat grinder, and then mix thoroughly with the rest of the ingredients.
Let the minced meat sit for 10-15 minutes, and you can begin the most exciting stage - forming the sausages! It was very interesting to me. True, at first the sausages turn out to be slightly different sizes - but once you get the hang of it, you will have them exactly the same, just like at the factory!
So, unwind about 15 cm of film, put 2 tablespoons of minced chicken on its edge.
Give it an oblong shape. We cut off a piece of film and carefully, tightly wrap the minced meat in it, trying to leave less air under the film - air bubbles create small voids in the sausage.
Having rolled the film with minced meat into a “pipe”, we twist both edges, like a candy wrapper. And then we tightly tie the edges of the film on the sides into knots.
What a great sausage this turned out to be! Where are the shops? Everything in our home production is natural.
