Homemade chicken fillet sausage. Homemade minced chicken sausages. how to cook chicken sausages from chicken fillet

In preparing this homemade sausage There are no difficulties with chicken and, what is also important, for shaping we will use paper and a baking sleeve, and not intestines, which not everyone can always buy.

The main component is chicken breast, and as an addition - a chicken thigh, which we simply chop finely, and these pieces will become a kind of meat inclusion.

To grind the breast, you can use two methods - either grind it in a blender or grind it in a meat grinder. Personally, I prefer a blender. In this case, simply put the chicken breast and almost all other ingredients into it and grind until smooth.

In the case of a meat grinder, we twist only the breast, and then add everything else and mix.

So, remove the skin from the chicken thigh, separate the meat from the bone and cut into fairly small cubes. Garlic needs to be peeled and chopped in a way convenient for you. I put it through a garlic press.

I always buy gelatin from Dr. Otker. It's small and I really like it. If you suddenly have large “crystals,” then simply grind it lightly in a coffee grinder.
Place absolutely everything into the blender except the chopped thigh pieces. Stir in the pieces after grinding, and also adjust the taste of salt. I put 1 heaped teaspoon.

Now take regular baking paper and cut a piece.
Place chicken mixture on one edge.

Using paper, roll tightly to form a sausage. Carefully tie the ends first with rope, and then the entire sausage.

Place the twisted sausage in the baking sleeve, make the ends quite large and again tie it well - we need to prevent water from getting inside.
Place our roll in a saucepan with water so that the water covers the sausage, sleeve ends up, and cook for 20-25 minutes under the lid.

How to be sure that the sausage is natural - just cook it at home. Homemade chicken sausage is simple, healthy and very tasty!

• Chicken thigh (boneless) - 1 kg
• Garlic - 7-8 teeth.
• Salt (to taste) - 1 tsp.
• Black pepper (ground, to taste) - 0.5 tsp.
• Seasoning (for chicken and steak, to taste) - 0.5 tsp.
• Mayonnaise - 2 tbsp. l.
• Gelatin - 15 g

Cut the chicken meat together with the skin into cubes 1.5 - 2 cm in size (not very small). For speed, I buy already cut chicken thighs without bones.

We take spices and seasonings. That's all we need.

I would also like to dwell on the description of the spices for chicken and steak. This is the best spice I have ever bought. They give anyone meat dish unique charm. Just in case, I’ll describe the composition: sea ​​salt, onions, paprika, tomatoes, coriander, white pepper, chili, mustard seeds, turmeric.

Add salt and garlic to the minced meat.

Add black pepper and chicken and steak seasoning.

Add 2 tablespoons of mayonnaise and mix the minced meat thoroughly. After this, add 15 g of gelatin to the minced meat and mix again.

Let's start making sausages. This amount of minced meat produces 4 small sausages. Place ¼ of the minced meat on cling film.

Roll into a sausage.

After this, we wrap the top in foil like a “candy”.

And put it in the oven for 1 hour at 180 degrees.

When the sausage has cooled, put it in the refrigerator until the morning. In the morning you will have wonderful, tender and very tasty homemade sausage for breakfast! Bon appetit!

Recipe 2: delicious chicken sausage at home

Today you will learn how to make homemade chicken sausage from legs.

• Chicken legs (legs or thighs) - 2 kg.,
• Garlic – 1 head,
• Mustard, coriander, dried herbs,
• Salt to taste
• Pork intestines.

Rinse chicken legs with water. Dry them with napkins. Trim the meat. Grind the chicken fillet, fat and skins in a meat grinder.

If you want a fattier sausage, add lard cut into small pieces. Add spices and salt to the minced chicken. The set of spices for sausage can be different. But traditionally, coriander, mustard seeds, ground black pepper, and sometimes chopped bay leaf are added to it.

After adding the main spices, add mustard seeds.

Add garlic, passed through a press. Mix the minced chicken sausage thoroughly. To make the sausage more juicy, you can add cold water to it at the end of cooking. The proportion is easy to remember. For 1kg. Minced meat can be poured 2 tbsp. spoons of water.

Clean the intestines and rinse well. Once they are completely cleaned, place them in water with one teaspoon for 30 minutes. lemon juice. Stuff them with minced meat using a special attachment for a meat grinder. If it is not there, then you can use the cut off neck of a plastic bottle for these purposes. Tie the ends of the intestine with thread. It turned out to be a sausage ring. When making sausage, you can make twists every 6-9 cm, then you will get small chicken sausages.

Place the finished homemade chicken sausage on a baking sheet lined with parchment paper.

Place the baking sheet in the oven preheated to 180C. After 15-20 minutes, the sausage must be pierced with a needle over its entire area. This is necessary so that the air escapes and the sausage does not crack during baking. Homemade chicken sausage in the oven takes a total of 40-45 minutes to cook. The finished sausage should be golden brown and crispy.

Recipe 3: Homemade chicken sausage in cling film

Have you decided to make sausage at home, but you don’t have any collagen casings or intestines? No problem, you can cook homemade sausage in cling film. Of course, it won’t look as presentable as we would like, but homemade sausage in cling film turns out very tasty and healthy.

• minced chicken - 1 kg,
• lard - 250 g,
• onions - 2 pcs.,
• garlic - 5 cloves,
• English pepper - 5 peas (chopped),
• gelatin - 20 g,
• vodka - 1 shot glass,
• vegetable oil - 20 g,
• salt, pepper, paprika, nutmeg - to taste

Finely chop the lard, grind the garlic and onion in a blender or meat grinder, mix all the ingredients and let it sit in the refrigerator for several hours.

Lay cling film on a sushi mat, place some of the sausage mince on it and roll the sausage. Pack very tightly on all sides, as in the photo.

Then cover the sausage with foil, twisting the ends tightly.

Make more sausages from the remaining minced meat in the same way. Place all the sausages in a wide saucepan, pour hot water and simmer over low heat for about an hour after boiling. Drain the water, place the sausages on the table and let cool. Place in the refrigerator for several hours, preferably overnight. Remove the foil, cut the sausages, then remove the film. Homemade sausage in cling film is ready. Bon appetit!

Recipe 4, step by step: homemade chicken breast sausage

A simple recipe with step by step photos will teach everyone how to quickly make delicious fried meat sausages from chicken breast and pork in a natural casing without hassle or worry.

• chicken - 2 breasts
• pork lard - ¼ of the weight of chicken breasts
• hot pepper - 1 pod
• onions - to taste
• ground black pepper - to taste
• curry - to taste
• table salt - to taste
• light beer - 500 ml
• intestines - 1 meter per 500 grams of minced meat

Preparation delicious sausages from chicken breasts, let's start by preparing the meat. Take two whole chicken breasts as shown in the photo. Rinse them in cold water and wipe with paper towels, removing as much moisture as possible.

Separate the skin, cartilage and bones. Toss them aside because we will only be using white chicken in this dish.

A fully prepared fillet should look similar to the meat in the photo. Place the product in a dry bowl and cover with a lid or cling film.

Rinse a piece of lard, the weight of which is about a quarter of the weight of the chicken fillet. Rinse the product in cold water and wipe dry. Separate the skin from the piece as shown in the photo.

Cut the lard into thin strips.

This is how the quantitative ratio of meat and lard should look like in the photo for making sausages from chicken breasts.

Cut the meat and lard into pieces of the same size. The smaller the cubes, the denser the finished product will be..

Peel the head of garlic, separate the cloves and cut them into slices, like the garlic in the photo. Transfer the product to the minced meat.

Wash the hot pepper and remove the seeds. Cut into pieces of arbitrary shape and size, and place it in the minced meat. Rinse the knife and hands thoroughly so as not to accidentally rub the pepper juice into your eyes or cause a burning sensation on the skin of your hands.

Peel the onion and then chop it. To cut onions without tears, use a little trick: soak the onions for five minutes in a small amount of cool water, and only then cut them. Rinse the tomatoes in warm water and place them in a deep bowl. After this, pour boiling water over the tomatoes and let stand for ten seconds. Quickly drain the vegetables in a colander and cool them under cold water. Remove the skin and chop them into small cubes.

Season the minced meat with spices and also add salt. Taste, because the amount of salt will directly depend on the amount of meat and lard.

Stir the minced meat. It should turn out approximately the same as our blank in the photo.

Rinse the intestine in cold water, simultaneously removing excess fat and mucus from it. Soak the salted intestine for an hour, and then fill it with warm water for ten minutes. This will restore its elasticity.

Pull the casing onto a funnel or a special device for stuffing sausages, which comes with the meat grinder. Tie the edge of the intestine with a knot or tie it with thread.

Fill the intestine with the prepared minced meat. Twist your intestines from time to time. Forming sausages of a convenient size. Once you have used all the minced meat, tie the edge of the casing. As a result of the work done, you will receive the same beautiful sausage as in the photo.

Place the sausage in a frying pan and fry it until golden brown, as shown in the photo. Cook the product over low heat, then the lard from the sausage will have time to release the fat, and the sausage will not stick to the pan and will brown evenly.

Place the prepared sausage on a baking sheet with high sides, and then prick it with a toothpick in several places. This will allow hot air to escape during baking, thereby preventing the shell from cracking.

Pour light beer over the product, covering the sausage by a third.

This is how the sausages will look like in the photo before being sent to an oven preheated to 150 degrees Celsius. Simmer them for three hours. During this time, the beer will completely evaporate, and the sausages will acquire a golden crispy crust.

Remove the finished sausages from the oven and cool to room temperature. Serve the spicy chicken sausages immediately after cooking. You can store and eat them like regular cutlets.

Recipe 5: Homemade chicken sausage with gelatin

• chicken meat - 800 g;
• gelatin - 10 g;
• salt - to taste;
• spices - to taste;
• fresh dill - 5 - 6 sprigs;
• garlic - 3 cloves

To prepare the sausages we take chicken fillet and one thigh. Remove the skin and bones from the thigh, then wash the meat, pat dry with paper towels and cut into small pieces.

Salt to taste, add spices, I also squeezed a couple of cloves of garlic through a press and finely chopped fresh herbs, in my case dill. Also at this stage we will add dry gelatin.

Mix everything thoroughly.

Now we need cling film to form the sausage. Place the prepared meat in the form of a sausage on the film; choose the length of the sausage yourself.

Wrap with cling film very tightly so that it holds its shape.

I got 2 small sausages.

Now wrap each sausage with more foil on top of the cling film. Place in a preheated oven at 180 degrees for 1 hour.

Remove the finished sausages from the oven, let them cool completely and put them in the refrigerator overnight.

I usually prepare them in the evening, we try it in the morning, a cup aromatic coffee, a piece of sausage with bread - a truly delicious sandwich!

Recipe 6: Homemade chicken sausage in the gut (step by step)

Making homemade sausage turned out to be not as difficult as it seems at first glance. To do this, it is not at all necessary to have your own household: all the ingredients can be bought in a regular supermarket.

• chicken fillet - 1.5 kg
• lard - 500 gr
• milk - 400-500 ml
• garlic - 5-7 cloves
• salt - to taste
• black pepper - to taste
• seasoning for meat - to taste
• guts

For homemade sausage we need chicken fillet, lard, milk and garlic.

Finely chop the chicken fillet and lard.

Squeeze the garlic through a garlic press.

Place the ingredients in a deep bowl, mix, salt and pepper the mixture to taste. You can add various spices that you like.

To produce sausage we need intestines. They can be bought at the market. I bought the intestines a long time ago and to preserve them I sprinkled them with salt.

Now I have washed them of salt and pulled them onto a special attachment for sausage in a meat grinder. The end of the intestine must be tied with a strong thread.

We make sure that the filling is not too dense, otherwise the intestine may rupture. As it is filled, we tie the intestine with thread to make rings, and at the end we also tie it.

Place the prepared rings in a saucepan or bowl and cook for about 20 minutes after boiling.

You can skip this step and immediately fry the sausage in vegetable oil. Fry the boiled sausage on all sides in fat.

Homemade chicken sausage can be eaten cold or hot, either sliced ​​or in whole pieces, like sausages.

Recipe 7: homemade chicken sausage in the oven (with photo)

Delicious natural sausage can be prepared at home. See a simple recipe for homemade chicken sausage with pork and cheese. Now you can give delicious sausage with cheese to your children and not worry about their health. After all, you prepared this sausage with your own hands from natural and fresh products.

• Chicken thigh - 600 g
• Pork neck – 150 g
• Onion – 70 g
• Hard cheese – 55 g
• Garlic - ½ clove
• Soy sauce (optional) - 25 g
• Gelatin – 5 g
• Salt - to taste
• Spices - to taste

Prepare ingredients for homemade chicken sausage, pork and cheese. You don't need intestines to make sausage. Prepare cling film, blender or meat grinder, oven and baking sheet.

Cut the onion into large cubes and place in a food processor (blender). Add half a clove of garlic there.

Cut the chicken thighs into 4 pieces and also place in a blender.

Pour in soy sauce(optional), salt and add spices.

Beat the mixture until smooth. (If you don't have a blender, use a regular meat grinder.)

My grandmother in the village had a table full of homemade meat products. Always on all holidays, when the whole large family gathered, my grandmother took out homemade meat products from the pantry. We cooked a lot. As a rule, on the eve of the holiday, cattle were slaughtered and a lot of tasty things were prepared from the meat. Grandmother cooked a lot so that she could give a gift to everyone at home, and there would be something to feed those gathered. Grandma had golden hands, but that’s not about that now. Let's talk about homemade sausage. Sausage is prepared in different ways and from different meats. I want to offer you a simple cooking method, a chicken sausage recipe. Instead of chicken, you can use turkey. Shape chicken sausages I will be in the natural gut, filling it with a meat grinder attachment. If you don’t have such a nozzle, then take a plastic lemonade bottle. Cut it to make a funnel. Place the intestine on the neck of the bottle and fill the womb with the prepared meat through the hole. Homemade chicken sausage is very quick to prepare. And for clarity, you can find a video on the Internet on how to make sausage without a meat grinder attachment.

Homemade chicken sausage recipe with photos step by step

Try it, experiment. I think you will succeed. There can be no other way. The sausage is prepared using pure poultry meat, without adding lard or bacon. This dish will be appreciated by those who do not eat pork and fatty meats. If you are confused by natural casing, there is now an artificial collagen casing on sale for making sausages. You can use it.

Cooking time 2 hours
Cuisine: Ukrainian, European
Number of servings - 6

how to cook chicken sausages from chicken fillet

Ingredients:

• chicken meat - 1.5 kg,
• vegetable oil - 2 tbsp. spoons,
• spices for meat - to taste (about 2 tablespoons),
• salt - 1 level teaspoon (a little less is possible),
• ground black pepper - to taste,
• garlic 3-4 cloves,
• onions - 2 pcs.,
• natural intestine 1.5-2 meters.

Cooking process:

To prepare the sausage, take chicken fillet. Many people prefer to use turkey meat. You can definitely use turkey fillet, but there won't be much of a difference in taste. So, the meat needs to be washed, the remains of bones, veins and cartilage removed. Cut the fillet meat into small pieces.

Add spices to the chopped meat. Here you can make a choice in favor of your favorite spices. Personally, for myself, I prefer to use spices for basturma. There is a lot of bright paprika and a fairly bright aroma of spices, which allows you to slightly color the meat and give it a spicy and piquant flavor. You can take the usual spices that you have. It can be black and red spicy ground peppers, dried paprika, coriander, rosemary and oregano. Add salt.

Finely chop the onion and squeeze the garlic through a press. Add them to the meat.

Mix the meat with spices and onions well. Pour in a couple of tablespoons of vegetable oil and stir again. The oil will allow the spices to marinate the meat well. Let the chicken stand and marinate for 1 hour. Cover the bowl with cling film and place the sausage filling in the refrigerator.

Prepare a natural clean and washed intestine for filling. I have a purchased gut. Sold vacuum sealed and frozen. The package contains 14 meters. I once defrosted a bag. I distributed it into small bags and now, if necessary, I take out one bag, and it’s enough for me for 1 time. This amount of meat requires approximately 2 meters of intestine. So, open the clean intestine on one side. Place the hole under a water tap and pass water through the entire intestine. This allows you to once again make sure that the natural casing is clean, and the wet gut is easier to put on the nozzle. Assemble the meat grinder by attaching the sausage molding attachment. Place the intestines on the nozzle, collecting them like an accordion. Tie the opposite edge of the intestine with a knot so that when filling the meat does not come out on the other side.

Place the meat in the bowl of the meat grinder and, pushing the minced meat into the meat grinder using a pusher, fill the intestine with meat. You should stop in several places and twist or bandage the intestine. Otherwise, the whole sausage will be one loaf.

Heat the frying pan. Pour a couple of drops of vegetable oil into the pan. Place raw chicken sausages. Cover the pan with a lid and fry the sausage on the fire on both sides. To prevent the chicken sausage from bursting during frying and the meat coming out, make several punctures with a wooden toothpick.

This is what the finished sausage will look like.

And this is how it will look in cross-section. I deliberately did not twist the fillet into minced meat. IN ready-made sausage you can see large pieces of meat. If you prefer a homogeneous consistency, then such a dish should be prepared on the basis of minced cutlets (finely twisted).

Homemade chicken sausage in a natural casing, fried in a frying pan, ready.

Bon appetit!

If you start talking about sausage in completely different companies, you will definitely hear a story about a person who, after participating in production, forever refused to eat it. Let’s not argue about its reliability, because everyone has doubts about the integrity of manufacturers.

For those who are not ready to give up their favorite delicacy, there is nothing left to do but prepare chicken sausage at home, taking care of the quality of the products included in its composition.

I offer you an affordable and dietary recipe without lard. We will cook it in a natural casing, soak the meat in fresh cream for juiciness, and enhance the taste by adding garlic.

Chicken sausage in the gut at home

Kitchen tools: cutting board, knife, bowl, meat grinder with attachment for stuffing sausages, 5-6 liter saucepan, frying pan, stove.

Ingredients

• Choose fresh, chilled chicken, not frozen.
• Chicken legs are perfect for our purpose. When purchasing, you need to take into account that we will not use bones, skin and cartilage, and they account for 40-45% of the total weight.
• Sausage made from chicken breasts alone, no matter how hard you try at home, will turn out a little dry. It is best to purchase both types of meat: white and red in a 1:2 ratio.
• Cream can be used with less fat or replaced with milk, but this will somewhat worsen the final result.

Step-by-step preparation

Cooking minced meat

Cooking sausage

1. We take a meat grinder. We put the intestine on the nozzle for stuffing sausage. Insert the auger, nozzle, tighten with a nut. Knives are not needed for this process. Place some of the minced meat into the meat receiver. We turn on the meat grinder and, after waiting until the minced meat, pushing out the air, fills the nozzle, turn it off. We pull the tip of the intestine and tie it with a knot. Turn on the meat grinder again and stuff the sausage. We do not fill the intestine too tightly so that it does not tear when we boil the sausage. With one hand we put chopped meat into the meat grinder, with the other we move the intestine little by little, adjusting the density of the stuffing. At the end you need to leave 4-5 cm of empty intestine to tie it with a knot.
   
   
2. The finished sausage can be tied in several places with twine or divided into parts. To do this, having measured the required length, we disperse the minced meat along the intestine to the right and left to create a free area.
   
   
3. We cut the intestine and tie it in knots. If the ends are not long enough, you can tie them with thick thread or twine. Stuff the rest of the sausages in the same way. We pierce the intestine along the entire length with a thin sewing needle so that during cooking the air inside does not rupture it.
   
   
4. Fill a 5-6 liter pan with water about 2/3 and place it on the stove. Salt in the same way as when cooking dumplings. Place the sausage into intensely boiling water. Add 2-3 bay leaves.
   
   
5. When boiling resumes, cook the sausages for 15 minutes, then carefully remove and let dry.
   
   
   

   Boiled sausage should be stored in the refrigerator for no more than 3 days. For long-term preservation, it is better to place it in the freezer. Before serving, the sausage must be fried.

6. To do this, heat the frying pan, pour 30-40 ml of vegetable oil onto it and lay out the prepared rings. Fry it over medium heat, first on one side until golden color. Then turn it over, cover with a lid and bring the other side to a delicious blush.
   
   
7. That's it, our dish is ready, we can do the tasting.
   
   

Video recipe

Watch the video to make sure that you can prepare delicious homemade chicken sausage at home, and the recipe does not contain any complications or mysteries.

How and with what to serve

Cut the hot sausages into portions and serve as a second course. The side dish can be absolutely anything: from our favorite buckwheat porridge to stewed sauerkraut, which is served with a similar dish in Germany. Mustard, various hot sauces, a salad of fresh vegetables will not be superfluous at all.

After frying, the sausage can be cooled and cut into rings and served as a snack: on its own or as part of a meat plate.

• Rinse the intestines thoroughly before use and check that they are well cleaned. Insufficiently treated areas must be cleaned with the blunt side of the knife.
• To improve gut glide, grease the sausage maker vegetable oil or some other fat.
• To make the sausage more juicy, you can add 200-300 g of fresh lard to the meat.
• You can expand the set of spices if you wish. White and allspice peppers, sweet paprika and ground chili, nutmeg and suneli hops will fit harmoniously.

Other cooking options

If my story about how to make chicken sausage at home seemed incomplete to you, read the article - about cooking homemade sausage in the guts - it will probably answer your questions.

Look at the recipe for the most delicious homemade sausage, maybe this is the option you should prepare for the next holiday. You can prepare it without much effort or time, and besides, the financial investment required for this dish will be very modest.

I suggest you do it yourself. I assure you, you have no idea how delicious it is. For smoked meat lovers, there is an amazing recipe for raw smoked sausage.

Write in the comments if you liked my recipe. If you have your own experience, please share it or give helpful advice. Bon appetit!

Homemade chicken sausage is an excellent alternative to store-bought products. of dubious benefit. The complete absence of preservatives, stabilizers and flavor enhancers allows the snack to be given to children and consumed without fear of harm to health.

How to cook chicken sausage?

Properly prepared homemade chicken sausage will delight you with an excellent final result and excellent taste.

1. Chicken breast fillet or flesh cut from legs and thighs is used as the basis for the snack.
2. Depending on the requirements of the recipe, the poultry loin is ground using a meat grinder, blender, or cut with a knife.
3. Pork intestines or improvised means are used as a casing: foil, plastic bottle, cling film or ham dish.
4. Homemade chicken sausage can be seasoned with garlic, pepper, or additional spices of your choice: bay, nutmeg, cinnamon, cloves, cardamom.

Chicken sausage in a bottle

Chicken sausage can be prepared at home in a plastic bottle. When stewing meat, you don’t have to add water at all, or, if the poultry is domestic and produces little moisture, pour just a little at the bottom of the container. It is most convenient to cut the bottle after the snack has hardened using a stationery knife.

Ingredients:

• chicken meat (pulp) – 1 kg;
• gelatin – 30 g;
• garlic – 4 cloves;
• nutmeg – 0.5 teaspoon;
• salt, pepper, herbs.

Preparation

1. The chicken is cut and simmered under the lid for 45 minutes adding water.
2. The broth remaining after stewing is mixed with seasonings, garlic, herbs and dissolved gelatin, and then combined with meat and transferred to a bottle.
3. Chicken sausage in a bottle will harden in the refrigerator for at least four hours.

Homemade chicken sausage with gelatin

Chicken sausage with gelatin can be prepared without first soaking and dissolving the granules, which are mixed with the cold cuts in their original form. Here, cling film is used as a shell, which must be wrapped in several layers as tightly as possible so that all the meat juices remain inside.

Ingredients:

• chicken meat (pulp) – 1 kg;
• gelatin – 40 g;
• garlic – 4 cloves;
• curry and paprika - 1.5 teaspoons each;
• black pepper – 1 teaspoon;
• red pepper – 0.5 teaspoon;
• salt.

Preparation

1. Cut the chicken into 1-1.5 cm slices.
2. The garlic is crushed, mixed with seasonings and gelatin, and added to the meat.
3. Place the mixture in the refrigerator for an hour and then wrap it in a tight roll using film.
4. Chicken sausage is boiled at home for an hour, and after cooling, placed in the cold overnight.

Homemade chicken sausage in foil in the oven

Chicken sausage in the oven, cooked in foil, turns out to be dietary, juicy and at the same time dense, holding its shape well. For a savory taste of the snack, you can double the amount of herbs and spices or add other additives of your choice. If you don’t have a blender, you can grind the meat in a meat grinder.

Ingredients:

• chicken meat (pulp) – 1 kg;
• semolina – 200 g;
• milk – 200 ml;
• sour cream – 2 tbsp. spoons;
• eggs – 2 pcs.;
• garlic – 5-6 cloves;
• curry, nutmeg and pepper - 0.5 teaspoon each;
• coriander and marjoram - 1 teaspoon each;
• salt.

Preparation

1. Grind the meat in a blender.
2. Add semolina, sour cream, eggs, garlic, all spices, milk.
3. Place portions of minced meat on pieces of foil and form sausages.
4. Homemade chicken sausage will be baked on a baking sheet in an oven preheated to 200 degrees for 40 minutes.

Dry-cured chicken sausage

Chicken cooked at home will be a real delicacy. Here it is preferable to combine two types of fillet: breast and flesh from legs or thighs. To salt the base product, nitrite salt is used, which can neutralize salmonella if present in raw meat.

Ingredients:

• chicken breast fillet – 700 g;
• pulp from thighs – 550 g;
• black pepper, coriander and sugar - 1 teaspoon each;
• allspice and red hot pepper – 0.5 teaspoon each;
• nitrite salt – 45 g.

Preparation

1. Breast fillet and thigh flesh are separately sprinkled with salt and left at a temperature of +2 degrees for 2-3 days.
2. The thigh pulp is twisted in a meat grinder and mixed with chopped breast and spices.
3. Pork intestines are filled with the mass, the edges are tied and hung at a temperature of +12 degrees.
4. Dried chicken sausage will be ready after losing up to 40% of its original weight.

Homemade chicken and pork sausage

The following recipe for homemade chicken sausage is notable for its combination of poultry meat with pork and lard, making the snack more satisfying, juicier and with a more pronounced taste. The dish is prepared in foil, and the products are left in it on a baking sheet until the meat juice is completely absorbed.

Ingredients:

• chicken fillet – 600 g;
• pork fillet – 600 g;
• lard – 150 g;
• garlic – 1 head;
• nutmeg and red pepper - 1/3 teaspoon each;
• water – 0.5 cups;
• salt, black pepper.

Preparation

1. Shred pork, chicken and lard into cubes.
2. Add chopped garlic, salt, pepper and nutmeg.
3. Pour in water, mix the mixture thoroughly and beat well.
4. Place portions of the base on pieces of foil, form dense sausages, sealing the edges.
5. Prepare the appetizer in the oven for 45 minutes at 180 degrees.

Homemade chicken sausage in intestines

Sausage made from chicken at home in the intestines can become not only an appetizer for serving as cold cuts, for sandwiches, but also an option for cooking over a fire, in the oven, or simply in a frying pan. This dish is suitable hot for serving with vegetables, potatoes or other side dishes.

Ingredients:

• chicken fillet – 1.5 kg;
• lard – 300 g;
• cream – 250 ml;
• garlic – 1 head;
• ground bay leaf;
• salt, black pepper, oil.

Preparation

1. Cut the chicken fillet, lard and garlic into cubes.
2. Add salt, pepper, laurel, cream, and knead the mass.
3. Fill pork intestines with minced meat and tie the edges.
4. Prick the sausages around the perimeter with a needle and boil in salted water for 15-20 minutes.
5. Boiled chicken sausage is dried and browned in a frying pan.

Chicken sausage in a ham maker

If you have a ham maker, chicken sausage at home can be prepared taking into account the recommendations below. The appetizer turns out tasty, moderately spicy, dense in texture and does not crumble at all when slicing. A set of spices can consist only of ground spices or be supplemented with garlic and herbs.

Ingredients:

• chicken fillet – 2 kg;
• spices, herbs;
• salt, black pepper.

Preparation

1. Half of the chicken is cut into cubes, and the rest is twisted through a meat grinder.
2. Add salt, spices, herbs, knead the mass and beat.
3. Place a bag or baking sleeve into the ham maker and fill it with minced meat.
4. Cover the device with a lid, tighten the springs, cool the workpiece for an hour and boil at a temperature of 85 degrees for 2.5 hours.
5. The sausage will be ready after it has completely cooled and chilled in the refrigerator.

Chopped chicken sausage

Delicious spicy chicken breast sausage at home can be prepared from chopped relatively in large pieces meat. Slices can reach up to 1.5-2 cm. Garlic, finely chopped fresh dill, parsley and basil are traditionally used as flavoring additives.

Ingredients:

• chicken meat (pulp) – 1 kg;
• gelatin – 40 g;
• garlic – 4 cloves;
• parsley, dill and basil - 0.5 bunch each;
• salt.

Preparation

1. Slice the chicken fillet.
2. Add salt, paprika, pepper, garlic and herbs.
3. Mix the mass thoroughly, transfer it to a baking bag and compact it into a roll.
4. Bake the product for 50 minutes at 180 degrees, cool and cool.

Homemade chicken and turkey sausage

You can diversify the chicken by adding turkey to the meat base. In this version, the dish will become even tastier and acquire new flavor shades. To form a snack, you can use pork casing for sausages or make the product in the form of a roll using foil, cooking it in the oven.

Ingredients:

• chicken meat and turkey fillet – 1 kg each;
• lard – 250 g;
• garlic – 1 head;
• black pepper and paprika - 1 teaspoon each;
• nutmeg and coriander - 0.5 teaspoon each;
• ice water – 0.5 cups;
• salt.

Preparation

1. Chop the meat and lard into cubes.
2. Add garlic, pepper, salt and seasonings.
3. Stir the mixture by adding water.
4. Fill the intestines with the base and tie the edges.
5. Boil the pierced pieces in water for 25 minutes, then brown them on an oiled baking sheet in the oven for 10 minutes.

Chicken liver sausage

Home-cooked - an option for fans of offal and liver appetizers. Instead of buckwheat, you can also use boiled rice, pearl barley, barley or other grains of your choice. It’s better not to be lazy and cut the liver with a knife, without using a meat grinder.

Ingredients:

• chicken liver – 800 g;
• lard – 300 g;
• buckwheat – 1 glass;
• onions – 1-2 pcs.;
• salt, pepper, oil, spices.

Preparation

1. Finely chop the liver and lard.
2. Add chopped and sautéed onions in oil, boiled buckwheat, salt, pepper, and seasonings.
3. Fill pork casings with minced meat, tie up the edges, and pierce the sausages with a needle around the perimeter.
4. Boil the pieces for 15 minutes, then dry and fry.

Chicken sausage in a slow cooker

Can be easily prepared in a slow cooker. You can use chicken breast fillet or a mixture of it with the flesh on the thighs or legs as a base. When cooking the formed roll, it is necessary to ensure that it is completely covered with water, and before slicing, the snack must be completely cooled.