How to make boiled sausage from chicken fillet at home, according to GOST: detailed recipe. How to replace store-bought casings and intestines for making boiled sausage: tips

How to quickly cook boiled sausage from chicken fillet, chicken: step-by-step recipe with gelatin

To get 770 g of boiled sausage at the end, you need:

• 1 PC. chicken fillet (approximately 430 g)
• 300 g thigh (without skin and bone)
• 350 ml broth
• 1 onion
• 2-3 bay leaves
• 2-3 cloves of garlic
• 1 tsp. salt
• 0.5 tsp. ground and 5-6 grains of black pepper
• 15 g gelatin
• 2 g nutmeg
• 1 tsp. paprika
• 1 tbsp. l. beet juice

Important: You can use a whole medium-sized chicken carcass - about 1-1.2 kg. After cooking and cutting from skin and bones, the output will be the same 750-800 g. If the chicken weighs more, slightly increase the dose of seasonings to taste.

As a result,
Preparation of boiled sausage from fillet, chicken with gelatin:

1. Cook the broth. It is advisable to drain the first water. If you have a home broiler, then you can skip this step. But carefully remove the foam (noise).
2. Add onion, peppercorns and bay leaf. Cook the meat until tender – 20-30 minutes. Cook the whole carcass for 45-60 minutes.
3. Meanwhile, grate the raw beets and squeeze out the juice through a piece of gauze.
4. Remove the pulp, cool to the optimum temperature, and cut into small pieces.
5. We dilute gelatin in 350 ml of hot broth, let it swell a little - up to 5 minutes.

Step 1-5

1. Add bulk spices, pressed garlic and gelatin broth to the meat, straining it through a sieve. Grind with a blender to a paste. We check if we have enough to taste and add if necessary.
2. Pour in the juice. Beat again until the color is uniform.

Step 6-7

1. Cut off the neck of a plastic bottle, transfer the resulting mass, cover the top with film or a bag and put it in the refrigerator to harden for 4-6 hours (preferably overnight).
2. Cut the bottle a little and remove it from the finished product.

Tip: Milk sausage will have a more delicate taste. To do this, instead of 100 ml of water, add cold milk.

Step 8-9

Offal instead of sausage

An excellent dietary substitute for sausage would be chicken liver if you make pate from it. Chicken liver pate can be eaten as an independent dish, or you can serve it by placing pieces of sweet pepper or olives in the middle of the pate and wrapping it in an omelette.

On a note! Chicken liver contains 20% protein and only 6% fat.

Boiled beef or pork tongue will also serve as an excellent delicious alternative to sausage. To do this, the tongue must be boiled for about 3 hours with bay leaves and spices, then peeled and cut into slices.

On a note! 100 g of beef tongue contains only 173 kcal, 16 g of protein and 12 g of fat.

Boiled or baked beef heart is another option for a successful sausage replacement.

The cooked heart can be cut into slices or made into a pate or salad.

On a note! Beef heart is a source of vitamins, micro and macronutrients, 16% protein and 4% fat.

Boiled chicken sausage without gelatin

Arm yourself with this list of products:

• chicken meat up to 1 kg (it is better to take a mixture of sirloin and thigh)
• 1 egg
• 1 tsp. starch
• 2-3 cloves of garlic
• medium onion (45-50 g)
• 110 ml cream or full-fat sour cream (diluted halfway with milk)
• 1 tsp. salt
• 0.5 tsp. ground pepper
• 0.5-1 tsp. paprika (to taste)
• dye - optional

Please note: Due to the milk component, boiled sausage will have a lighter color.

In the oven
Step-by-step instructions for preparing boiled chicken sausage without gelatin:

1. Scroll the meat through a fine wire rack into a meat grinder.
2. Add chopped garlic, onion, spices, starch, eggs and cream. Beat everything well with a blender until it becomes a homogeneous paste/puree.
3. We form a sausage in a baking sleeve or in cling film, tightening the edges well with strands or ribbons.
4. Bake for an hour at 50°C, then another hour at 80°C, leave to cool until the oven is completely cool. You can boil the sausage on the stove under a load over low heat for 1.5 hours.

With gelatin in foil

To prepare homemade sausage according to this recipe, you do not need to use intestines or bother with a meat grinder. Ingredients: 1 kg chicken thighs, ½ small each. spoons of special seasoning for chicken and ground black pepper, 15 g of high-quality gelatin, 2 large spoons of mayonnaise, small. a spoonful of salt, 7-8 garlic cloves.

1. The chicken meat along with the skin is cut into small cubes. It is salted, peppered, seasoned with selected spices and crushed garlic.
2. After adding mayonnaise, the minced meat is thoroughly kneaded. All that remains is to pour gelatin into the mixture and mix all the ingredients again.
3. The minced meat is divided into 4 parts, each of which is packed in cling film. Neat sausages are formed from the mass. They are wrapped in foil like candy.
4. The dish will bake for an hour in a hot oven.
5. Next, you will need to put it in the refrigerator overnight.

Sausage can be stored for no longer than 5 days.

Doctor's boiled sausage according to GOST: with milk

You can choose any type of meat at your discretion, observing the proportions. But! According to the standards, boiled sausage is prepared from two types - pork and beef.

Therefore we write:

• 1.4 kg pork with fat layers (required)
• 500 g beef meat
• 40 g of salt (at the rate of 20 g per 1 kg), ideally take equal amounts of kitchen and nitrite product
• 0.5 tsp. Sahara
• 2 g nutmeg, chopped
• 1 egg
• 400 ml ice milk

On the cut
Doctor's boiled sausage according to GOST - with milk:

1. We pass the meat through a meat grinder 2 times.
2. Pour in the bulk spices and add a slightly beaten egg. Pour in milk.

Interesting: Nitrite salt gives a beautiful pink color to homemade sausage.

1. For ideal smoothness of the sausage at the end, additionally process the minced meat with a blender or using a food processor. It's better to work with small portions.
2. Let the mixture “rest” a little – up to 10-15 minutes.
3. You can use a special collagen or polyamide shell, cleaned intestines. Or make homemade rolling papers from cling film, foil or a baking sleeve.
4. Stuff with minced meat. It is more convenient to use a syringe. If you are forming sausages from film or foil, then spoon the mixture onto the prepared section in several layers, carefully tying the edges.

Important: There should be no air bubbles inside! You can pierce them with a needle.

Grind
You can cook it in several ways - in the oven and in water on the stove!

• According to the rules, we roast in the oven at a temperature of 90 ° C for 20 minutes. Then reduce the temperature to 80 ° C and transfer to a pan with almost boiling water (80-85 ° C), cover with a weight or a lid of a smaller diameter and simmer for another 20-30 minutes. You can place a tray with hot water below and steam for about an hour.

Important: These calculations are approximate, since the diameter and power of the oven is different for everyone. Ideally, measure the temperature inside the sausage with a kitchen thermometer - it should be in the range of 68-72 °C.

Fry with the door closed

• An even more homemade version is to heat the oven to 75 °C, boil water in a container to 80-85 °C. Place the sausages and place in the oven for 2 hours.
• But according to standards, you can immediately boil small sausages measuring 200-250 g directly in a pan of water for 15-20 minutes, half-kilogram sausages for 25-30 minutes. General calculation: 50 minutes per 1 kg. The fire should be minimal.

The water should not boil. Its temperature range should be 75-85°C.

Finally, cool it sharply under running or very cold water for half an hour and put it in the refrigerator for several hours (at least 6, preferably 12).

Cool by filling completely with water.

Recipe for delicious dietary chicken sausage at home

Sausage prepared according to this recipe can be safely included in the diet and baby food. If you wish, you can modify it by adding lard or hot pepper to the main ingredients.

Ingredients:

• 500 g chicken fillet (breast);
• 1 egg;
• 100 ml low-fat milk;
• 1 boiled carrot;
• 3 cloves of garlic;
• spices, salt to taste.

Preparation:

1. If you do not have a special casing for forming the sausage, you can use any thick cardboard packaging for milk or juice.
2. Pass the fillet through a meat grinder. For baby food, it is best to grind it in a blender - this way the minced meat becomes more homogeneous.
3. Add egg, milk and salt to the prepared meat mixture. Knead everything well.
4. Remove the peel from the garlic and grate the carrots on a grater with large holes.
5. Lay out the mixture in layers: first the minced meat, a whole clove of garlic and boiled carrots on top, then again the minced meat and again the vegetables.
6. Try to ensure that the level of the minced meat is at least 1 cm below the sides of the pan.
7. Wrap the semi-finished product in a box very tightly with cling film (otherwise your mold will fall apart) and place it in a pan with water.
8. Bring the water to a boil, reduce the heat to low, note the time and cook for at least 1 hour.
9. Make sure that the water level is always level with the edges of the package. To reduce water evaporation, cover the pan with a lid.
10. Before removing the finished sausage from the mold, let it cool at room temperature.

How to cook flavorful boiled sausage from pork and beef

Based on 1 kg of pork pulp you will need:

• 450 g beef
• 1 egg
• 75 ml water
• 35 g milk powder (as a binder)
• 2 cloves garlic
• 1 tbsp. l. salt without a slide
• 0.5 tsp each ground black and allspice
• 3 g cardamom and/or cumin (if desired)
• 1 tsp. red dye if desired

If you do not eat any of the proposed types of meat, then to prepare homemade boiled sausage you can get by with just one type.

With spices

Instructions - boiled pork and beef sausage:

1. Dissolve the milk powder in water, making sure there are no lumps. It also retains moisture in the meat well, so the sausage turns out juicy and the taste of the product increases. Therefore, it is not worth replacing it with starch or another thickener.
2. Grind both types of meat twice in a meat grinder to achieve a paste-like consistency.
3. Beat in the egg and add the spices to the minced meat.
4. We begin to pour in the liquid with the milk powder, beating the mixture with a blender. At this stage, you can add food or natural coloring and mix well until the color is uniform.
5. We form sausages by packing minced meat into casings. You can use a baking sleeve or cling film, additionally wrapping the product in foil. Control the diameter at your discretion; their number will depend on the size of the sausages. Tie the ends well.
6. Cook over low heat for about 2 hours. Then cool in cold water and remove from the shell.

Boiled chicken sausage

Delicious sausage made from light dietary meat is no more difficult to prepare than regular cutlets. Check it out for yourself using the method below.

Ingredients:

• 500 g chicken thighs or breasts;
• 1 egg;
• 1 tbsp. l. potato starch;
• 300 ml milk;
• 3 cloves of garlic;
• nutmeg on the tip of a knife;
• salt pepper.

Preparation:

1. Remove the meat from the bones and grind in a blender or meat grinder until the consistency is as homogeneous as possible.
2. Add the egg, milk, garlic passed through a press to the resulting mass and mix everything thoroughly.
3. Then add salt, pepper and starch and mix everything again.
4. The finished minced meat should have a creamy consistency.
5. Grease the inside of the sausage cooking molds with vegetable oil and place in a container with water.
6. Don't forget that the sausage will increase in volume as it cooks, so don't fill the molds all the way.
7. Cook over medium heat for 50-60 minutes.
8. Cool the finished sausage slightly and release it from the mold.

How to make boiled sausage “Lyubitelskaya” with pieces of lard?

We will need based on 550 g of meat (pork 300 g, beef 250 g; you can take one type):

• 200 g bacon (lard)
• 1 tsp. salt
• 0.5 tsp. ground pepper
• 0.5 tsp. Sahara
• 5 g nutmeg
• 150 ml ice water

With lard
Steps for preparing boiled sausage “Lyubitelskaya” with pieces of lard:

1. We twist the meat 2 times through a meat grinder. Additionally, puree it with a blender.
2. Cut the lard into small cubes, no more than 0.5 cm in size. Mix with paste-like minced meat.
3. Add spices to the total mixture. If desired, you can add 2 minced garlic cloves.
4. Dissolve salts and sugar in water so that there are no crystals.
5. Pour in water portionwise and begin to knead the minced meat. The mass should absorb all the liquid and become viscous - after about 12-15 minutes.
6. During the kneading process, the minced meat heats up, so leave it in the refrigerator for 15-20 to cool down.
7. We form a sausage or several (depending on the desired size) in cling film or a baking sleeve. We tie the ends.
8. Cook at a temperature of 80-85 °C. We remember that the water should not boil. Simmer medium-sized sausages over low heat for 1 hour. If you have formed a round ball of fully cooked sausage, then let it stand for 2 hours. Periodically turn over to the other side. And don't forget to use a weight.

Homemade boiled liver sausage

Prepare:

• 450 g pork liver (or other offal)
• 350 g pork
• 110 g lard
• 1.5 tsp. salt
• 1 tsp. ground pepper
• 0.5 tsp. nutmeg
• ¼ tsp each chopped allspice, marjoram, coriander, cardamom (optional)
• 1 tsp. Sahara
• 2 tsp. paprika
• 3 tbsp. l. dry milk or 4 tbsp. l. sour cream/cream

From the liver
Cooking boiled liver sausage at home:

1. Pass the meat and onions through a meat grinder.
2. Add spices. Using a blender, grind everything to a paste.
3. Let the minced meat rest for 20-30 minutes.
4. Wrap in cling film, foil or use a special casing.
5. Add enough water to cover the cooked sausages.
6. We throw them into boiling water, placing a small weight on top so that they do not float.
7. When the water almost boils, reduce the heat and simmer for about 3 hours until done.
8. Drain the hot liquid and fill with ice water.
9. Then place the boiled liver sausage in the refrigerator overnight.

With added pork

It is better to take lean meat without excess fat. Ingredients: 1.5 kg of pork and 800 g of chicken, a large spoon of salt, a whole head of garlic, 120 ml of milk, a pinch of mustard seeds, coriander and black pepper, a piece of butter, 3 m of intestine. How to properly prepare chicken sausage at home is described below.

1. Meat and chicken are cut into cubes, salted, sprinkled with spices, passed through a meat grinder and left overnight in the cold to marinate.
2. In the morning, crushed garlic and cooled boiled milk are added to the mixture. It is left for another couple of hours.
3. All that remains is to fill the shells with the resulting mixture, tie them in rings, pierce them in several places with a needle and cook in salt water for 45 minutes. The product should not boil during the process.

The finished sausage is greased with butter and cooked on a baking sheet in the oven for another 25 minutes.

How to cook delicious homemade boiled sausage: tips

How to cook delicious homemade boiled sausage - tips:

• Don’t be afraid to experiment – ​​add your favorite spices, herbs and even vegetables to taste. Have you tried boiled sausage with carrots? It turns out not only tasty, but also healthy.
• Onions will never be superfluous - you can add them to the minced meat for extra juiciness.
• The same goes for lard. You don’t need a lot - 100-150 g per 850-900 g of meat is enough. This is especially desirable when using chicken breast - the meat itself is dry. But this is a matter of taste.
• Eggs and starch are used during hot cooking so that the mass holds its shape. The cold method requires gelatin.

Experiment with spices and additional ingredients

How to replace store-bought casings and intestines for making boiled sausage at home?

• You can cook sausage in jars. To do this, use the principle of sterilization - place a piece of fabric on the bottom, close the jars with lids or film to seal. At the same time, we immerse them in cold water so that the glass does not burst. Water should reach 80% of the height of the container.
• You can do it even easier with cups. Yes, with those with whom we are accustomed to drinking tea. Similarly, put the mixture in them, cover them tightly with film and immerse them in still cold water.

Important: The container must be pre-lubricated with oil!

In circles based on the principle of sterilization

• You can give it a beautiful shape using Easter baking molds. It is better to wrap the sausages themselves in film or a sleeve. Very convenient to use when cooking in the oven.
• If you want to make it even easier, use a juice thermopack. Once cooked, it is easy to cut.
• But the most affordable option is to form “sweets” from cling film or foil, a baking sleeve or even parchment (it needs to be wrapped in foil). It is better to use 2-3 layers of the desired size.

Important: A plastic bottle is convenient, but it is not suitable for hot making boiled sausage! Otherwise, at high temperatures, a large amount of harmful substances is released!

Making “sweets” from available kitchen ingredients

Is it possible to cook homemade boiled sausage in a slow cooker?

Yes, you can cook boiled sausage in a slow cooker by selecting the “Soup”, “Stew” or “Steam” program. But you need to start from the power of your device and the temperature regime of each program. Also take into account the type of meat used - chicken needs 25-30 minutes, pork and beef need to be cooked for 40-50 minutes, or even an hour if you get sausages above average size (more than 5 cm in diameter).

Ideally, if you have the opportunity to set the temperature in the “Multi-cook” (or other modes depending on the model). In this case, the cooking time takes 1.5-2 hours (taking into account the type of meat and the diameter of the sausage) at a temperature of 80 ° C, then immerse it in cold water. But not all models support the temperature selection function.

Homemade chicken and pork sausage in the oven

This sausage will not leave anyone indifferent. It is, of course, more high-calorie and fatty than just chicken, but men are crazy about it. I take a kilogram of both pork and chicken, if this is a lot for you, take half as much food.

What you will need:

Preparation:

1. I'm preparing the meat. I wash it, dry it with napkins and grind all the chicken meat and half the pork in a meat grinder. I cut the other half of the pork into small cubes. About 1.5 centimeters.
2. I mix all the meat in a large saucepan. I squeeze the garlic there through a press. Add chicken seasoning, pepper and salt. I add one full tablespoon of salt. But this is a matter of taste.
3. I knead the minced meat very intensively and gradually add half a glass of water.
4. I take out the grate and knife from the meat grinder. I put a narrow-necked attachment on the meat grinder, onto which I carefully pull the pork intestine. Holding the intestine so it doesn’t fall off, I stuff the intestine with minced sausage. I tie it with thread after about 15 centimeters. I also tie the edges with thread.
5. I cover the baking sheet with parchment paper. I place all the resulting sausages on it. I pierce the top of the sausage with a toothpick in several places so that steam escapes and the intestine does not rupture.
6. I put the baking sheet with the sausages in the preheated oven. Temperature 180. I bake for one hour.

The aroma of this treat will bring the whole family together in the kitchen. You can tell about the taste for yourself when you taste this culinary masterpiece.

And now, as promised, an interesting recipe for very quick chicken sausage