Homemade sausage with pistachios: interesting dietary recipes

Dietary chicken sausage. Homemade Dukan chicken sausages.

500 grams of lean minced chicken.
200 ml skim milk. Sweet paprika 1 tsp. Salt and pepper to taste. Seasoning for chicken (I have grilled chicken). 1. Mix the minced meat with milk and refrigerate for 30-40 minutes. Take it out, add all the spices, mix well. If you have a pastry syringe, use it. I filled a regular plastic bag and cut off a corner with a diameter of 1.5-2 cm.

2. I cut off a piece with a reserve from the cling film, squeezed the minced meat onto the cling film, twisted it carefully, tied the tails on the sides with a thread, and sent it to boil in boiling water for 10 minutes. And then fried it lightly.

3. From this amount I got 14 thin sausages.

Dietary minced chicken sausages. 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 along with the 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 of lemon juice for 30 minutes. 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.

Homemade sausage with pistachios: interesting dietary recipes

Homemade sausage with pistachios is not only healthy and tasty, but also a very original dish, which many have probably never tried. If a person does not like pistachios, they can be replaced in this recipe with other nuts - for example, walnuts.

To prepare homemade sausage with pistachios for 6 people (which means at least for the whole family), just take the following amount of products:

Lean pork and veal – 500 grams each Milk – 1 glass

Egg white – 2 pieces Gelatin – 10 grams Pistachios (or other peeled nuts) – 3 tablespoons

Salt – 1 teaspoon Ground paprika – 1 tablespoon Suneli hops, hot red pepper, ground black pepper and ground white pepper – to taste (usually 1 pinch is enough).

To prepare this delicious dietary sausage with pistachios, you need to mince the pork and veal, washed and cleared of veins and fat, through a meat grinder twice. Add cold milk, whipped egg whites, washed and drained pistachios, spices and gelatin pre-soaked in water to the prepared minced meat. Knead everything thoroughly several times. Take a special baking sleeve, cut it and put the prepared minced meat there. Wrap the semi-finished product tightly and tie it with a special rope.

The oven must first be preheated to 200 degrees Celsius and pour a little water onto a baking sheet so that the sausage does not burn from below during baking. In such conditions, it is enough to bake homemade sausage for about an hour, slightly adjusting the temperature if it is too high, so that a crust does not form on the sausage. After cooking, this meat dish with pistachios just needs to be cooled in the refrigerator for a couple of hours and cut into slices before serving. This original sausage can be served cold as an appetizer for a holiday table. This meat dish can also be eaten every day - for example, as sandwiches for breakfast.

In fact, there are quite a lot of recipes for making sausage with pistachios at home - we have given the simplest of them. You can, for example, make this homemade ham from chicken or liver, adding not only nuts, but also vegetables - for example, sweet bell pepper. Also, some housewives who have steamers are accustomed to cooking homemade sausage in it, rather than baking it in the oven. In any case, no matter what ingredients you use to prepare homemade sausage, it will turn out much tastier and healthier than sausage from the store.

And for those who count calories and go on diets, it is very important to know what exactly such sausage consists of. Having prepared homemade sausage with pistachios, housewives and their guests will definitely be satisfied with the result, because the original combination of different types of meat, nuts and aromatic spices gives this dish a completely new taste.

Dietary recipes suggest preparing all dishes with a minimum content of vegetable or butter, as well as boiling dishes in water or steaming them. Therefore, we offer another recipe for homemade sausage - without baking in the oven.

To prepare homemade sausage with pistachios according to the second recipe (per 10 servings), housewives will need more spices, so this recipe can be called “savory.” This is a recipe for real gourmets and lovers of rich-tasting food. The difference between this cooking method and the previous one is that the sausage is boiled here and not baked. For those who are watching their weight and counting calories, we note that each serving of this homemade sausage with pistachios contains 230 kcal or 3.5 points.

So, to prepare this version of homemade sausage with pistachios you need to take:

Lean pork – 1 kg

Beef tenderloin – 250 grams

Dry white wine – 30 grams

Pork lard – 200 grams

Pistachios or other shelled nuts – 3 tablespoons

Salt – 2 teaspoons

Sugar - half a teaspoon

Jeera seeds – half a teaspoon

Black peppercorns - half a teaspoon

Ground white pepper and nutmeg - a pinch each

To prepare sausage mince, you need to mince the pork, add salt, add sugar and mix everything well. In this form, the semi-finished product must be kept in cling film in the refrigerator for 12 hours. After this time, also mince the beef tenderloin and add salt. Mix both minced meat (pork from the refrigerator and freshly prepared beef) and pass through a meat grinder several times, gradually adding dry white wine to the meat.

Meanwhile, fry the cumin in a frying pan without oil. Grind black and white pepper, cumin and nutmeg in a mortar. Thoroughly stir this aromatic-spicy mixture into the minced meat until smooth. Pork lard must first be kept in the freezer for an hour. Then it must be cut into small cubes and added to the prepared minced meat. Also add washed and dried pistachios to the semi-finished product and mix everything thoroughly. Place a special baking sleeve into the ham pan. Place the prepared cutlet mixture there, tie the sleeve and secure with special springs.

The ham dish is placed in a large saucepan of water, which should be kept (but not boiling) over low heat. The water temperature can reach 80 degrees Celsius. Boiled sausage cooks in a similar manner for about 2.5 hours. After which the form is removed from the pan and cooled under running cold water. You can serve chilled homemade sausage not only cold, but also by preheating it in a frying pan and adding a side dish - for example, mashed potatoes.

Whatever recipe for making homemade sausage with pistachios a person chooses, this dish will surely appeal not only to him, but also to his loved ones, as well as guests. Therefore, such an original dish can easily be made the center of a festive table.

And those who are losing weight and sticking to a certain diet with counting calories should not worry, because this is a low-calorie protein dish that is advisable to combine with fresh vegetable salads or vegetable stews. Bon appetit!

Diet chicken sausages. Useful even for children

Here is Her Majesty PP milk boiled breast/fillet in cling film!

This is a real, canonical breast sausage with a simple recipe! The calorie content of boiled meat is also low (per 100 g): 223 kcal, 15.5 g. protein, 16.2 g. fat, 2.4 gr. carbohydrates.

The main thing is not to be alarmed - this boiled sausage will have no guts!

Ingredients for quick preparation of chicken sausage:

chicken fillet/breast – 500 gr.,
cream 10% - 200 ml. (can be replaced with milk - 100 ml.),
egg whites - 2 pcs.,
beet juice - 30 ml.,
garlic - 1 clove,
salt - 1 tsp,
pepper - a pinch.

This is important: we add beet juice for a more familiar reddish-pink color and delicate taste.

But did you know that most people pay attention to the color of meat, preferring red-pink tones, although this is exactly what should be avoided!

In a blender, carefully grind the chicken fillet and garlic: if you find veins, pieces of muscle and fat, take it out, this will make the sausage much tastier and more uniform.

Add cream or milk to the resulting minced meat and continue beating until smooth.

Also, continuing to beat, add one egg white to the mixture, beet juice and spices. This is the consistency you should get:

Spoon the mixture onto cling film (folded 2-3 times) and form a sausage.

It’s convenient to do this by simply wrapping the film and tying the edges. Just in case, we’ll pack the sausage in another layer of film.

Boil water in a large saucepan, add the sausage and bring to a boil again. Next, you need to cook the sausage over low heat for about 30 minutes.

The most pleasant part: take out the finished sausage, let it cool (it’s better to be patient and not put it under cold water, but put the cooked product in a colander and let it cool completely).

Dietary chicken sausage recipe. Popular recipes for cooking at home

There are plenty of recipes for dietary chicken sausages, and new options appear regularly. There are several basic recipes, based on which each housewife can then create her own unique dish.

Dairy

medium-sized breast;
a glass of low-fat milk;
1 egg;
spices to taste.

After this, cut the meat into small pieces and place in a blender or meat grinder. To obtain a paste-like consistency, it is better to rotate the minced meat two or even three times.
Then add milk to the chicken and mix thoroughly. The egg is a binding component so that the sausages do not fall apart during cooking.
The final touch is your favorite spices: salt, different types of pepper, herbs.
It's best to prepare the sausage wrap ahead of time. Perhaps the first sausages will be of different sizes and diameters, but if you stuff your hand, even, identical samples will come out. An oblong minced sausage is placed on the edge of the film by hand or using a pastry syringe. It is rolled out a little and given a rounded shape.
Then the shell is wrapped and securely fixed at the edges with special culinary clamps or strong threads. Make several holes in the film with a thin needle (without fanaticism) - this will allow excess air to escape from the product.
Then the sausages are either cooked immediately or frozen.

What kind of sausage can you eat on a diet?

Modern sausage is a food product made from minced meat, usually meat, which has been heat-treated or fermented and is usually covered with a casing. Sausages are classified according to various criteria:

By type of raw material: meat, blood, offal or combined.

By type of meat: from beef, pork, lamb, horse meat, poultry and meat of other animals or from a mixture of several types of raw materials.

According to the quality of raw materials: sausage can be of the highest, first, second and third grade.

According to manufacturing technology: sausages are divided into boiled, half-smoked, boiled-smoked, raw smoked, dry-cured and baked, meat loaves, pates, etc. They come in a natural or artificial casing or without it at all.

By purpose: sausages can be for general consumption, for children's food and dietary food. The best way to make diet sausage is at home.

When deciding for yourself the question: is it possible to eat boiled (doctor’s) sausage on a diet, you must know exactly the composition of meat products. For example, sausages in a polymer casing contain: emulsion - 45%, soy protein - 25%, poultry meat - 15%, pork or beef - 7%, flour, starch - 5%, food additives - 3%. This product is difficult to classify as dietary and should not be eaten.

From the name of the sausage it is often clear what it was made from. For example, in beef sausage the main composition is beef, in chicken sausages, respectively, chicken. I wonder what then should “Doctorskaya”, “Student”, “Shakhterskaya” sausages be stuffed with?! Is it possible to eat sausage on a diet? For example, “Doctor’s” sausage was born in the post-war years specifically for dietary nutrition.

Ideally, sausage should contain only meat, lard, salt, spices and sodium nitrite. However, now, if only these components are indicated on the sausage label, most likely the manufacturer simply decided not to “upset” the consumer with a full “bouquet” of additional ingredients. Liver sausage for weight loss can only be used if you are confident in the quality of this product, since it contains liver (which corresponds to the name :)).

Homemade chicken sausage in cling film. Ingredients

How to cook chicken sausage with gelatin

Then leave the sausages in the water for another 15 minutes, only then remove and let cool completely.
Place the cooled packages in the refrigerator for at least 6 hours, usually overnight. After this time, you can carefully remove the film from the sausage. To serve, cut into slices about 1 cm thick.

Dietary chicken sausages. Diet chicken sausage

chicken breast – 60 gr.;
milk – 0.5 cups;
beets – 1 pc. (can be replaced with small celery);
potato starch - 1.5 tbsp. l.
salt – 1 tsp.
garlic and spices to taste.

We first process the chicken breast meat with a meat grinder (instead of a meat grinder, the meat can be finely chopped by hand), and then using a blender we grind the resulting minced meat into a puree. If you don’t get a puree, then instead of chicken sausage you will get ham, which, due to the presence of small pieces of meat in it, will lose elasticity and will break.

Next: dilute the starch in milk and season with salt and spices. If you want the product to be dietary, you should avoid adding spices and garlic. Add the resulting mixture to the minced meat.

We form sausages from the minced meat and carefully wrap them in foil so that it is more reliable to wrap them in several layers of foil. This will prevent juice from leaking out of the sausage.

We will bake the minced meat, wrapped in foil, in the oven. Preheat the oven to medium temperature, then put the cooked minced meat there for about fifty minutes. Ready-made dietary sausage can be eaten hot, but the taste of sausage that has been left in a cool place for about a day is much better.

Benefit or harm

According to doctors, sausages should be excluded from the diet. However, boiled sausages undergo more gentle processing (unlike smoked ones). Premium products are allowed to be used in dietary nutrition.

It is not recommended to eat sausage:

people with overweight, obesity (high-calorie product);
for diseases of the gallbladder (difficult to digest, obstructs the flow of bile);
for liver pathologies (fat disrupts the functioning of the organ);
harm can be caused to people with gastric or duodenal ulcers, pancreatitis, cholecystitis;
the product increases cholesterol levels in the blood, which can contribute to the development of atherosclerosis;
you need to limit consumption if you have gout, hypertension, urolithiasis, heart failure (due to the large amount of salt).

Chicken sausage without gelatin

Having tried it once, you will never buy sausage in a store again. It is safe to give it to children, because it is without preservatives and any chemicals. And the taste of the sausage will not leave anyone indifferent. The ideal combination of spices. You will definitely like this chicken sausage, I'm sure of it

Ingredients:

Chicken thighs - 1 kg 100 grams. Without bones and skin it turned out to be 700 grams of chicken meat
cream 35% - 100 ml
chicken protein - white from one egg
salt - two level teaspoons
garlic powder - one teaspoon
sweet paprika - half a teaspoon
ground black pepper - half a teaspoon
ground coriander - a third of a teaspoon
Foil, baking bag

Making chicken sausage without gelatin

First you need to process the chicken meat. Remove the skin and remove the bones. Divide the meat into two parts.

You need to cut off all the fat from one half. Cut this meat into small elongated pieces about 3 cm long and about 0.5 cm wide

You can leave some fat on the other part of the chicken. Cut this meat into pieces for the blender. Place it in a blender. Add cream and chicken protein. Blend everything with a blender to form a smooth paste, like a pate.

If you don’t have a blender, you can use a meat grinder with a fine grid. You need to grind the meat four or five times.

Transfer the beaten meat to a bowl. Combine with finely chopped chicken. Add salt, coriander, dry garlic, paprika and ground black pepper. Mix everything thoroughly with your hands so that the spices are distributed evenly and the chicken pieces are combined with the minced meat. This will take approximately five minutes.

Lay a sheet of foil and place the sausage mixture on it. Form it into a sausage, wetting your hands with water. Wrap the foil into a roll so that you get a large candy. Twist the ends and place on a second sheet of foil.

Carry out all the procedures with the second layer of foil and wrap the entire structure in the third layer of foil. Three layers will be enough.

Prepare a baking bag and transfer the foil roll into the bag. Wrap and tie the ends tightly to prevent the bag from unraveling during hot processing.

Place a large pot of water on the fire and bring the water to a boil. Place the bag of sausage in it, reduce the heat to the lowest setting, close the lid and cook the sausage for 1 hour and 15 minutes.

After this, remove the sausage, remove the bag and foil.

Chicken sausage without gelatin should cool completely at room temperature. After this, it should be placed in the refrigerator for two or three hours. Then it will be quite dense and will cut well.

Dietary beef sausage. Chicken sausages in the oven from Mirage

1 kg chicken fillet
150g smoked bacon
1 onion (I have a larger medium size, I like more onions for juiciness)
1 egg or 1 tablespoon starch
salt, pepper to taste

Pass chicken fillet, bacon and onion through a meat grinder. Through which grille is at your discretion. I had an average one. Season the minced meat with salt and pepper, mix well. Choose from egg or starch. I added a small egg. Minced chicken is runny. So I mixed it, covered the cup with film and put it in the refrigerator for half an hour. I usually put 0.5 teaspoon (without a slide) of salt per half a kilo of minced meat. Lard is also added here; it is salty, so be careful. Next we make “candy”. Place the minced sausage with a diameter of 3-4 cm on a sheet of foil. Length is at your discretion. I wet my hands in cold water and straightened them into a sausage shape right on the sheet, smoothing the surface.

Then I wrapped it in foil several times. I wrapped the ends like candy. I raised the ends up so that it would be easier to remove from the baking sheet later. And so that the juice does not flow out. But I made a mistake! I placed the “sweets” seam side down on a baking sheet. Of course, the juice found a loophole. Should have been laid seam side up

Place the baking sheet in an oven preheated to 200 C for 45 minutes. I decided to brown the sausages because they turn out pale in foil. But this is not necessary, of course. You have to be careful here so as not to get burned. Using a sharp knife, I slowly ripped the foil lengthwise.

She opened it carefully. Turned on the top grill. And put the baking sheet in the oven for 10 minutes, higher. Well, here we are a little blushing.

Well, then we take it out, cut it and eat it!

Very tasty sausages! Not dry, aromatic, with a smoked taste thanks to the bacon.

Dietary homemade boiled sausage
How to cook homemade sausages
Homemade chicken sausage

Ingredients:

Chicken breast – 800 g;
Cream – 400 ml;
Chicken egg (white only) – 4 pcs;
Salt;
Ground black pepper;
Herbal mixtures;
Food film (gut).

Preparation:

Wash the chicken fillet and chop into small pieces. Grind the slightly cooled meat in a blender or meat grinder until smooth. You should get a one-year paste.
Season the resulting mass with spices, salt and pepper to taste. Mix thoroughly again.
Combine this meat preparation with cold cream or milk. The milk must be cold, otherwise the tender minced chicken will scald. Mix well again.
Now you need to form the sausages. To do this, place the minced meat on cling film and roll it into a tube, tying the ends tightly with thread. When using intestine, fill it through a special syringe or meat grinder. The result should be 4 sausages of the same size.
To cook, you need to bring the water to a boil in a saucepan, then reduce the temperature and only then lower the resulting pieces (in no case should you bring it to a boil, otherwise the sausage may crack and boil). Cook for approximately 40–50 minutes.
Cool the boiled product and remove the shell, then place it on parchment covered with spicy twigs or spices, and wrap it. Let cool for 10 hours. (If the sausage is in the intestine, it does not need to be cleaned). Delicious, satisfying and safe sausage is ready.

Homemade sausages: secrets of making the perfect snack

Of all the meat snacks for beer, homemade sausages are perhaps one of the most interesting and popular among beer party connoisseurs. Steaks, kebabs, burgers and other culinary antics cannot compete with a dish whose history goes back several centuries. Don't believe me? Ask any German who has been enjoying his next Oktoberfest from dawn to dusk.

Meat sausages fried on a grill or frying pan are one of the most delicious snacks to accompany beer, as evidenced by the menu of the world's largest beer festival - Oktoberfest. This time we will understand the general intricacies of preparing sausages at home, and also consider the simplest and fastest recipe for homemade sausages in a meat grinder.

How to cook homemade sausages

Of course, each cook has his own recipes, subtleties and tricks: some like dishes made from minced meat, some like well-ground meat, some add a lot of spices, while others make do with salt and black pepper. Therefore, to begin with, we will simply look at the general principles that will help you prepare juicy, satisfying and tasty sausages at home.

Meat selection

Almost any meat is suitable for homemade sausages: chicken, pork, beef, lamb, duck, turkey, etc. Either one type of meat can be used, or several types can be mixed in different proportions, depending on taste preferences. Thus, fatty pork is often mixed with beef, and poultry is most often used in its pure form or with the addition of lard for greater juiciness.

https://www.youtube.com/watch?v=TCLotQdbjg4

When choosing pork, you need to pay attention to lard: if it is tasty, aromatic and has a thin skin, then the meat from this animal will also be of good quality. When choosing lamb, you should look at the veins: if they are soft, then the meat will be quite tender.

If dry meat with a minimum of fat was chosen for the sausages, then you can add cream or ground lard to make them more juicy.

Cooling

Before starting cooking, it is advisable to cool the meat cut into small pieces and grind it a little in the freezer, which will ensure better grinding and will also help preserve the taste of the meat. The meat grinder can be placed in the freezer an hour before cooking, or in advance, overnight. The meat must not be overfrozen: it should freeze around the edges, but the center will remain soft.

Grinding

As soon as you have taken everything you need out of the freezer, you should start immediately, and you need to grind it as quickly as possible, while loading the meat in small portions. During grinding, there is no need to force the pieces into the neck, as this may disrupt the consistency of the future minced meat. The ideal fill level is ¼ of the neck volume.

Kneading

After grinding you should get minced meat with a visible texture. Spices and other additives are added to the finished mass, if they are provided for in the recipe, after which the minced meat must be kneaded with your hands so that it becomes denser and excess air is removed from it.

You can check the taste of the resulting minced meat by frying a small amount in a frying pan. You should fry until cooked, but do not wait until the crust is golden brown, as it will slightly “eclipse” the main taste of the product.

After the “test”, you can add the missing ingredients to the minced meat and knead it again.

Shell

Today it is not difficult to buy casings for homemade sausages in the store; they can be natural or artificial. Natural are specially processed pork, beef or lamb intestines. They can vary in diameter, length, and section of the animal’s intestine.

When choosing intestines, you should pay attention to their characteristics: there should be no nodules, large holes, greasy odor, the color should be light, without gray shades. Beef casings are stronger than pork casings, so they may be easier to work with if you're making sausage for the first time.

But lamb is more suitable for boiled sausages and ham. However, the choice is yours.

Before use, the intestines should be rinsed with warm water and soaked in water at 20-25 ° C for an average of 2 hours (freshly canned ones can be soaked for only 5-10 minutes). Next, they are washed in water (30-35 oC). Next, the intestines are disassembled into pieces and their quality is checked by passing water through them. If there are holes in the womb, then it is in these places that the intestine should be cut into separate parts.

Artificial casings also come in various types, including cellulose, polyamide, and protein.

Collagen casings, which are made from protein raw materials and are edible, are well suited for homemade sausages.

To prepare, the collagen “gut” should be soaked in water (with the addition of 1 teaspoon of salt per 1 liter of water) at 35-40 °C for 2-3 minutes, then rinsed with running water.

Filling the casing, forming the sausages

When the minced meat and casing are prepared, you can begin the process of forming homemade sausages. A simple way is to change the attachment on the meat grinder to a special cone and put the intestine on it. You need to tie a knot only after you start serving the minced meat, otherwise an air bubble will form. As for density, a golden mean should be maintained: a very densely stuffed sausage can burst at high temperatures, and if the density is insufficient, voids will form. You can find the optimal degree of density experimentally

Source: https://therumdiary.ru/kulinariya/recepty/domashnie-kolbaski.html

Dietary chicken sausage. Homemade Dukan chicken sausages.

500 grams of lean minced chicken. 200 ml skim milk. Sweet paprika 1 tsp. Salt and pepper to taste. Seasoning for chicken (I have grilled chicken).

1. Mix the minced meat with milk and refrigerate for 30-40 minutes. Take it out, add all the spices, mix well. If you have a pastry syringe, use it. I filled a regular plastic bag and cut off a corner with a diameter of 1.5-2 cm.

3. From this amount I got 14 thin sausages.

Dietary minced chicken sausages. 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 along with the fat and skins in a meat grinder.

After adding the main spices, add mustard seeds.

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

Chicken sausage at home - simple and clear recipes for a delicious dish

Homemade chicken sausage is an excellent alternative to a store-bought product 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.

Chicken breast fillet or flesh cut from legs and thighs is used as the basis for the snack.
Depending on the requirements of the recipe, the poultry loin is ground using a meat grinder, blender, or cut with a knife.
Pork intestines or improvised means are used as a casing: foil, plastic bottle, cling film or ham dish.
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

The chicken is cut and simmered under the lid for 45 minutes adding water.
The broth remaining after stewing is mixed with seasonings, garlic, herbs and dissolved gelatin, and then combined with meat and transferred to a bottle.
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

Cut the chicken into 1-1.5 cm slices.
The garlic is crushed, mixed with seasonings and gelatin, and added to the meat.
Place the mixture in the refrigerator for an hour and then wrap it in a tight roll using film.
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

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

Dry-cured chicken sausage

Homemade dry-cured chicken sausage 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

Breast fillet and thigh flesh are separately sprinkled with salt and left at a temperature of +2 degrees for 2-3 days.
The thigh pulp is twisted in a meat grinder and mixed with chopped breast and spices.
Pork intestines are filled with the mass, the edges are tied and hung at a temperature of +12 degrees.
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, which makes the appetizer more satisfying, juicier and has 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

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

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

Cut the chicken fillet, lard and garlic into cubes.
Add salt, pepper, laurel, cream, and knead the mixture.
Fill pork intestines with minced meat and tie the edges.
Prick the sausages around the perimeter with a needle and boil in salted water for 15-20 minutes.
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

Half of the chicken is cut into cubes, and the rest is twisted through a meat grinder.
Add salt, spices, herbs, knead the mass and beat.
Place a bag or baking sleeve into the ham maker and fill it with minced meat.
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.
The sausage will be ready after it has completely cooled and chilled in the refrigerator.

Chopped chicken sausage

Delicious spicy chicken breast sausage can be prepared at home from meat chopped into relatively large pieces. 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;
black pepper and paprika - 1 teaspoon each;
parsley, dill and basil - 0.5 bunch each;
salt.

Preparation

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

Homemade chicken and turkey sausage

The chicken sausage recipe can be varied by adding turkey to the meat base. When prepared in this manner, the dish will become even tastier and acquire new flavor tones. 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

Chop the meat and lard into cubes.
Add garlic, pepper, salt and seasonings.
Stir the mixture by adding water.
Fill the intestines with the base and tie the edges.
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

Homemade chicken liver sausage is 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

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

Chicken sausage in a slow cooker

Boiled chicken sausage 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.

Ingredients:

chicken meat – 1 kg;
garlic – 1 head;
paprika – 1.5 teaspoons;
suneli hops and black pepper – ¼ teaspoon each;
seasoning for meat - 1 teaspoon;
gelatin – 30 g;
salt.

Preparation

Slice the chicken.
Add garlic, salt, seasonings, gelatin, knead the mixture and leave for 20 minutes.
Place the base on cling film and form a tight and airtight roll.
Place the workpiece in the bowl of the device, fill it with water and turn on “Quenching” for an hour.

Stewed duck in pieces - recipes for lunch and holiday feasts Stewed duck in pieces is a popular recipe due to the traditions of Christmas. And since baking a whole bird is a difficult task, this method is the most optimal for inexperienced housewives. Prepared with prunes, oranges, vegetables - options for every taste.	What can you cook from chicken breast using simple homemade recipes? When choosing what can be prepared from chicken breast, there is a risk of getting lost in the abundance of different recipes. Deliciously delicious salads, soups, main courses and snacks are not a complete list of simple and satisfying, but low-calorie treats.
Chicken breast roll is both a festive hot dish and a sandwich snack that will replace unhealthy sausage. There are an incredible number of treat options; an abundance of fillings will help housewives prepare delicacies every day according to new recipes.	Grilled chicken - the best homemade recipes for delicious roasted poultry Grilled chicken is a product associated with juicy meat, crispy skin and healthy cooking, during which the carcass gets rid of fats and becomes healthier. It’s convenient that all this can be done at home: in the oven, slow cooker or microwave.

Source: https://womanadvice.ru/kolbasa-iz-kuricy-v-domashnih-usloviyah-prostye-i-ponyatnye-recepty-vkusnogo-blyuda

Diet chicken sausages. Useful even for children

Here is Her Majesty PP milk boiled breast/fillet in cling film!

This is a real, canonical breast sausage with a simple recipe! The calorie content of boiled meat is also low (per 100 g): 223 kcal, 15.5 g. protein, 16.2 g. fat, 2.4 gr. carbohydrates.

The main thing is not to be alarmed - this boiled sausage will have no guts!

Ingredients for quick preparation of chicken sausage:

chicken fillet/breast – 500 gr.,
cream 10% - 200 ml. (can be replaced with milk - 100 ml.),
egg whites - 2 pcs.,
beet juice - 30 ml.,
garlic - 1 clove,
salt - 1 tsp,
pepper - a pinch.