Our traditions and tastes are stronger than the most popular food brands, and we still love to cook our own food. We think that homemade chicken sausage, the recipe for which we will present in several versions, will please you and your family – both in taste and smell. The process of obtaining this product will not take much time, and all family members will be able to have breakfast with sandwiches with safe delicacies.
Chicken meat is a dietary product. Chicken sausage is very easy to prepare at home, even without the intestines. Often the lack of intestines becomes an obstacle to making sausage, but this is an unjustified refusal to use a natural product from curki. Let's look at two classic recipes for making homemade sausage - without intestines and in intestines.
Recipe with pork intestines
Ingredients
- Chicken meat – 1?5 ru + –
- Fresh pork lard – 300 g + –
- Pork intestines - 2.5-3 m + -
- Salt - to taste + -
- Heavy cream – 1 cup + –
- Garlic - to taste (a few cloves are fine) + -
- Ground black pepper - to taste + -
- Bay leaf - 2-3 pcs. + —
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Preparation
Having cooked chicken sausage in pig intestines once, you will understand that the technology for its preparation is simple and easy, and it also allows you to consume a natural product for very little money. Chicken meat is suitable for any part of the carcass: fillet, ham, thigh, etc.
- Cut the chicken meat into small pieces, preferably cubes. You can, of course, make minced meat and save time. It also turns out quite tasty if you twist half the meat in a meat grinder through a fine sieve, and cut the other half into cubes. Moreover, it is better to twist white meat. You can add lard for fat content - for those who like it.
- Salt the meat, season with pepper, garlic pressed through a press (optional), break the laurel leaves into small pieces. Mix everything thoroughly until smooth and finally pour in the high-fat cream. Mix thoroughly again. Place the prepared mixture in the cold for 2-3 hours to marinate.
- The marinated minced meat should not be too thick; it should easily slip into the natural sausage casing. If the mass is a little dry, then it can be diluted with milk, broth or plain water.
- We put a sausage attachment on the meat grinder and stuff the prepared intestine. We don’t stuff it too tightly, but we also don’t allow any free space with air! Every 50-60 cm we cut off the shell and tie secure knots. (Of course, the length of the product depends on your preference.)
- We pierce the shell with a toothpick or needle every 7-10 cm in a checkerboard pattern. Place in a pan of boiling salted water and cook for about 20 minutes. Homemade chicken sausage is not ready to eat yet. To ensure complete readiness, fry it in a frying pan (with a little oil) or bake it until golden brown in the oven.
Bon appetit!
Homemade boiled chicken sausage with buckwheat in the guts
The most favorite hot dishes and cold appetizers always take some time to prepare. Homemade sausage is no exception, and although many people believe that the process of creating it will require a lot of effort, this is not the case.
The principle of its preparation is not too different from the preparation of cutlets - turn a piece of meat into minced meat and heat treat it. Once you make a delicious, aromatic boiled sausage with buckwheat, your loved ones will simply refuse the store-bought cold snack. To prepare it you will need:
- chicken meat (thighs, legs, breast) – 0.5 kg;
- lard – 100 g;
- buckwheat – 165 g (1 cup);
- garlic – 20 g;
- salt – 20 g;
- spices (ground pepper, paprika) – 10 g;
- intestines (cleaned).
You can make this type of sausage at home in an hour and a half, but its calorie content per 100 g is 237 kcal.
Boil buckwheat. Remove the skin from the lard and boil it too. Boiled sausage should be soft and tender, so you will need a blender. Place fillet cut into pieces, cooled porridge, finely chopped skin and lard into it. Grind the entire meat part, porridge until smooth, more like cream than minced meat, add spices, salt (for each kilogram of minced meat - 20 g of salt), mix again.
Install a meat grinder with a sausage attachment, onto which you pull the intestine. Tie one edge of it with thread, fill the sausage with the required length of minced meat, and tie the other edge with thread. After trimming the sausage, do the same with the remaining meat mass.
Tie the edges of each sausage together, forming rings, pierce it with a needle in several places and send it to boil in boiling water for thirty minutes. You can eat this homemade boiled sausage immediately or fry it a little in a frying pan.
Homemade sausages
This wonderful recipe for chicken sausages at home is as easy to make as making chicken cutlets.
Ingredients
- Chicken meat – 1 kg
- Medium size onion – 2 pcs.
- White loaf – 300 g
- Milk – 350 ml
- Salt - to taste
- Egg whites – 3 pcs.
- Ground black pepper – 1/2 tsp.
- Nutmeg (powder) – a third of a tsp.
Preparation
- Soak the bread in milk and process it in a meat grinder along with the chicken. Pour the remaining milk, fried onions, spices, salt and egg whites into the minced meat.
- Mix and pass through a fine grinder again. Mix all the ingredients thoroughly and beat them against the walls of the bowl (or beat them with a blender). Minced meat for sausages should be homogeneous and viscous.
- We put a special attachment on the meat grinder and stuff the intestines, tying them every 15-20 cm.
- We pierce the casing of each sausage with a needle and boil it in a saucepan with boiling salted water. Before serving, fry in a frying pan or oven.
Homemade chicken sausages are ready! Have a nice feast!
With smoked bacon
These delicious chicken sausages have a delicious aroma and relatively low energy value. They are prepared so simply that an inexperienced cook can easily cope with this task. To do this you will need:
- 1 kg chilled chicken fillet.
- 150 g smoked bacon.
- 1 white onion.
- 1 selected raw egg.
- Salt and seasonings.
Washed chicken, peeled onions and smoked bacon are ground in a meat grinder. All this is salted, seasoned with spices and complemented with a raw egg. The resulting mass is thoroughly mixed and placed in the refrigerator. After about thirty minutes, the minced meat is wrapped in small strips of foil and carefully wrapped, giving the products the required shape. Homemade sausages are baked in an oven heated to standard temperature. After forty-five minutes, they are carefully removed from the foil and browned.
Homemade chicken sausage - recipe without guts
You will like this recipe for making chicken sausage at home for its simplicity and the absence of such an obstacle as intestines.
Ingredients
- Chicken fillet – 500 g
- Hard cheese – 50 g
- Cream – 200 ml
- Egg whites – 2 pcs.
- Potato starch – 1 tsp.
- Garlic – 1-2 cloves
- Ground black pepper - a little
- Salt - to taste
Preparation
- Cut the fillet into pieces and grind through a fine sieve in a meat grinder.
Cut the cheese into tiny cubes, chop the garlic with a knife. Place the chopped meat in a deep bowl and add the remaining ingredients except cheese. Beat with a blender, and pour the cheese ingredient into the prepared minced meat and mix. - Spread oiled baking paper on the table. Stepping back 10 cm from the edge, lay out the meat mass along the edge and carefully fold the edge of the paper, closing it tightly, pulling the edge to make the sausage denser.
Wrapping in several layers. We twist the edges and get a “big sausage candy”. - Now we need to fix the resulting form. We wrap the package with thick threads, wrap it in cling film or a bag and secure it again with threads.
- Place our homemade chicken sausage in salted boiling water and cook over low heat for 30 minutes.
Homemade chicken sausage, no matter what recipe we choose, will delight us with its natural taste, juiciness and aroma. It makes the perfect breakfast for the whole family or the perfect snack for work. Take care of your health - eat natural!
Step-by-step recipe with photos
Tired of store-bought sausage, do you want something healthy, homemade, tasty, without preservatives, without chemical colors and flavor enhancers? Then you definitely need to save this recipe in your culinary notebook and, of course, prepare sausage from boiled chicken at home, especially if you have children - sandwiches with such sausage are definitely healthier.
I’ll say right away that I made this sausage for the first time and did not regret it, I found the recipe from a cook on Instagram, for which I am very grateful to her.
My family hasn’t eaten store-bought sausages for a long time; sometimes, of course, I buy some smoked delicacies for the holiday table, but extremely rarely. I mostly boil tongues, make sausages or bake meat in the oven for sandwiches, now there will be another recipe on my menu.
So, let's prepare all the necessary products for making boiled chicken sausage at home.
Remove the skin from the chicken and place the meat in a saucepan.
Advice! If you want to make a more dietary sausage, cook from the breast, but it will be drier. The sausage is juicier and tastier from the thighs and legs, in my opinion.
Add garlic, bay leaf and add water until it barely covers the meat. Bring to a boil over high heat, skim, reduce heat, cover and simmer until chicken is cooked through, about 35-40 minutes.
Strain the broth, add gelatin, heat to a boil, BUT DO NOT BOIL!
Cool the chicken, separate the meat from the bones.
Place the chicken meat in a blender bowl, pour in the beet juice, I squeezed it from boiled beets.
Then pour in the broth with gelatin, salt and pepper to taste.
Beat with a blender into a homogeneous mass.
Cut off the top of a food-grade plastic bottle, pour the sausage mixture, cover with cling film and refrigerate for at least 3 hours.
Advice! It is better to leave the sausage in the refrigerator overnight, it will then harden more firmly and will be easier to cut. I was in a hurry, you will see this in the main photo, and this photo was taken about 10 hours later.
Well, our homemade boiled chicken sausage is ready, the aroma is very similar to the store-bought one and slightly reminiscent in taste, but still tastier, my daughter and I really liked it, I definitely recommend it.
5 recipes for homemade sausage without using intestines - quick preparation and amazing taste! This is not some kind of surrogate from the store, into which who knows what was mixed.
This is a really tasty and healthy, and most importantly, budget-friendly chicken sausage that is very easy to prepare at home! The best thing about it is that it will be made from your favorite products without any unfamiliar additives. In addition, it is perfect for breakfast, in the form of a sandwich.
We noticed that you love DIY recipes, especially meat ones, especially budget ones, especially from Kostya Shirokaya
