How to cook homemade sausages

Certainly it is not worth repeating once again that homemade food is much tastier and healthier than the dishes offered by our catering, since any housewife prepares even the simplest food with a soul and thoughts about those who will eat it. After all, hardly anyone will come up with the preparation of homemade dishes to supplement their composition with some kind of artificial colors, flavors and other chemicals that modern industry treats us so diligently with. This especially applies to sausages and other sausage products. That is why I want to learn to cook your own products by yourself. Here we decided to start our research with sausages. Just just that we had acquired a chicken chicken and, without thinking long, we decided to make chicken sausages.
chicken sausages

Than to poison industrial hellish mix of chemicals, it is better to work for the benefit of your stomach and health. And let these home-made sausages only remotely resemble the taste of their store analogs, but in their quality one can not doubt. And for kiddies it is the most useful and "reliable" food.
So, to make homemade sausages, we prepared the following ingredients:
• chilled chicken (whole) weighing 1.7 kg;
• fresh milk - about 180 ml .;
• 1 chicken egg;
• butter - about 50 g;
• salt - two thirds of a teaspoon;
• paprika - teaspoon;
• ground black pepper - a third of a teaspoon;
• mustard - teaspoon;
• vegetable oil - no more than 2 tablespoons.
composition of ingredients

For the formation of sausages, we used food film. It took us literally an hour and a half to prepare homemade chicken sausages.
Now about the process of preparation:
Cooking stuffing.First, thoroughly wash the chicken and disassemble it into “spare parts” (breast, legs, thighs, wings). Then we put aside the wings (suitable for broth) and half of chicken breast (she was “staked out” for cooking Julien, the main chicken lover in our family). From the rest of the chicken parts, we remove the collection point for the most harmful substances — the skin, and remove all the flesh from the bones (this is what we need). We use bones together with wings for broth.
Cooking stuffing

Now clean the pulp (and it turned out about 800 grams) cut into small pieces and, together with butter (softened), convert into minced meat using a blender (meat grinder also fit).
Cooking stuffing

Stir in the beaten egg whipped into foam and part of the milk.
Cooking stuffing

Then we supplement the resulting mixture with spices, seasonings and, kneading thoroughly until smooth, gradually add the milk, making sure that the meat is not too thin. He should calmly hold on to the spoon, and not spread. We leave ready sausage minced alone for 30 minutes so that it is present.
sausage ground meat

sausage ground meat

We form sausages.Cut off a piece of food film (we used a size of 25 cm x 35 cm), spread out a maximum of 2 tablespoons of minced meat in the form of a strip and gently wrap it, shaping the sausages.
We form sausages

This is probably the most difficult thing in cooking sausages, since you need to try to tamp the stuffing stuff more tightly, not allowing the formation of voids. The edges of the film are knotted. Is done.
We form sausages

We got 12 sausages from the whole stuffing, though not all are the same size in thickness and length. But this is not important.
We form sausages

Cooking sausages.We boil water in a saucepan, add some sausages and add some salt.
cook sausages

After boiling, cook for 10 minutes and remove from the boiling water, remove the film. It now remains to fry the cooked sausages in butter until golden brown - so they are even more appetizing.
chicken sausages

toasted sausages

Although they are good and without roasting: juicy, tender, fragrant.Help yourself!
chicken sausages

Bon Appetit!
And in conclusion, some tips on the topic:
• for cooking homemade sausages, you can use any meat (pork, turkey, beef, lamb) or combine several types;
• You can add minced meat with any spices and spices (curry, garlic, zir, coriander), and lovers of a variety of flavors can add vegetables (onions, green peas, sweet peppers, carrots) or mushrooms, cheese or slices of fat;
• milk can be replaced by cream or meat broth;
• instead of a food film to form sausages, you can use a bag for baking or foil;
• for laying stuffing on the film, you can use the pastry bag or plastic bag with a cut corner;
• such sausages can be stored in the freezer for quite a long time.

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