Chicken sausage "Favorite"

Category: Cold meals and snacks
Chicken sausage

Ingredients

chicken's meat 930 gram
nitrite salt 18 grams
garlic 1 clove
ground black pepper 0.5 tsp
nutmeg 0.5 tsp
ice water 95 grams
protein sheath diameter 50
twine

Cooking method

  • Cut meat from chicken. Pass it together with the skin through a meat grinder with a grid of 8 mm. Add salt, spices, garlic, passed through a press or grated on a fine grater. Knead thoroughly until the mince is sticky and the threads develop. I do this in a combine harvester with a spatula attachment. While mixing, add ice water gradually. The minced meat should be very cold. The entire liquid should be absorbed.
  • Leave in the refrigerator for a day, covered with a lid or bag.
  • Cut the protein shell to the required length. Before use, soak in water for 3-5 minutes to make it elastic.
  • We tie one end. We fill the casing with a meat grinder or a sausage syringe. We try to fill tightly. We are trying to make sure that no air gets in. If air has entered, pierce these places with a needle. There should be a minimum of punctures.
  • We hang the sausage for a couple of hours at room temperature.
  • Insert a thermometer into one loaf. Put it in a cold oven. In the first hour, we gradually raise the temperature to 50-60 degrees. Then we gradually increase the temperature to 80 degrees and cook the sausage until the temperature in the middle of the loaf reaches 67-70 degrees. The cooking time is approximately 4 hours. We get it. We cool in cold water. We wipe it off and send it to the refrigerator for 10-12 hours. We take out, take out a thermometer, cut and enjoy.
  • Chicken sausage
  • Good sausages!

The dish is designed for

2 bars.

Time for preparing:

5:00

Cooking program:

oven

Note

I love chicken sausage. Diet, budget, and most importantly, delicious!

_Milana_
Quote: ang-kay
In the first hour, we gradually raise the temperature to 50-60 degrees. Then we gradually increase the temperature to 80 degrees.

Angela, does this mean the temperature in the oven is 50-60 degrees?
_Milana_
The sausage is very appetizing!
ang-kay
Quote: _Milana_
Angela, does this mean the temperature in the oven is 50-60 degrees?
_Milana_, Yes. In the oven.
Quote: _Milana_
The sausage is very appetizing!
Thank you.
NatalyMur
ang-kay, smart girl! Hard worker! Cool sausage every week!
And I have a fix idea - I want to try making a sous-vid sausage
ang-kay
Natalochka,Thanks for the praise. : girl_dance: I myself look at Steba. Although you can try in the cartoon. : girl-q: There is a packer. Although in the instrument everything is clear by degrees.
NatalyMur
Angela! I bought a Shtebochka and a pressure cooker and a vacuum dispenser, but you can make a sous-look in a regular cartoon, but with a multi-cook. Now I'm doing in my Polaris - there is a step on a multi-cooker, though it's 10 degrees, but it's just time to adjust to these numbers ...
I already imagine how I cook a vacuum-sealed sausage ... I'll try what happens.
ang-kay
Quote: NatalyMur
I bought a Shtebochka-
sous-vid? How do you do it, then share it.
I have Deh-60. There step 20. You can also try. But I like cooking in the oven more than cooking in water.
NatalyMur
ang-kay, so after evacuation, you don't seem to be boiling in water, it does not penetrate into the package ... Although it is cool to do in the oven, but I have it bad, the temperature jumps and there are edemas and because of this, but in the cartoon even the temperature is stable
kubanochka
Quote: NatalyMur
And I have a fix idea - I want to try making a sous-vid sausage
Natasha, I often sous-pretend. Do it boldly, everything will work out.
ang-kay
You can try, but I feel sorry for the products if something goes wrong.
NatalyMur
ang-kay, I already did the meat, it turned out good

kubanochkaThat's right, everything will be great
ang-kay
Quote: NatalyMur
I already did the meat, it turned out good
I'm talking about cartoon. There step 20. You must first measure the temperature at all stages.
NatalyMur
Angel, this is only the first time, and then without any measurements
I'm just thinking how to check the temperature in a vacuumized sausage ?!
kubanochka
Quote: NatalyMur
I'm just thinking how to check the temperature in a vacuumized sausage ?!
What for? My thermometer is "cooked" together with the sausage. I control the temperature of the water. From experience I know that 1 hour at 50 degrees, plus 3 hours at 77 degrees is enough. Immediately we get a vacuum-packed sausage. Of course, I like it the most in the oven, but you can also cook in sous vide, especially boiled ham sausages.
NatalyMur
kubanochka, but how to say - I just cooked the liver in a multitude of 80 degrees without a vacuum, flooded with cold water, set 1 hour, then I thought to add more time, but the temperature turned out to be 74 degrees in an hour inside the sausage ...
kubanochka
Everything is correct. Don't put 80 degrees. Bet 75-77, no more. And "cook" the thermometer, monitoring all the time. Or is there another option Vacuum the thermometer with the sausage, but what ..., also an option
NatalyMur
Quote: kubanochka
Vacuum the thermometer with the sausage, but what ..., also an option
That's exactly the idea!
Only now he will not sweat there in a vacuum along with the sausage ...

Angela! I'm sorry piggy, you have nofftopil ...
ang-kay
Fine. I also read it with pleasure. I realized that I won't cook in Dexica.
prubul
You can't tell from a factory one, but it tastes probably 100 times better! : bravo: And if you consider in what conditions you have to create, then this is a Masterpiece!
NatalyMur
Quote: ang-kay

I realized that I won't cook in Dexica.
You and without Dexik turn out awesome masterpieces
Camembert
Yeah! All supper.ang-kay, and you let home-made chicken into the sausage or purchased ...
Why am I asking?
The answer will probably surprise, But we do not have a normal bird, alas, chemistry is all too common, they pump it into a brazen ... Neither taste, nor smell, often gives off fish, apparently mixed feed with additives ..
At work, I often grill sausages for 10 years, and so before 2 years ago they ate them, they are delicious, but now the taste is nasty and in chicken cutlets the same ... the consistency of minced meat is slimy, the chicken itself is also like that, this mucus does not even drain .. ..
Horror, in general, what you have to feed people.
NataliARH
Angela, thanks for the heat treatment! I'm thermometerless, and when boiled in water and steamed, the cutlets come out, maybe I'll try in the oven - maybe it looks like it will come out
ang-kay
Quote: NatalyMur
You and without Dexik turn out awesome masterpieces
Quote: Camembert
Do you use homemade chicken in sausage or buy it ...
Alexei, Thank you. I have a regular store bought. It doesn't give off like fish.
Quote: NataliARH
Thanks for the heat treatment! I am thermometerless
NataliARH, well, it's a sin for you without a thermometer! You make such sweets, but here's an omission!
Quote: NataliARH
I'll try in the oven - maybe it looks like it will come out
I like the oven most of all, I don't like cooking in water. I'm getting worse. Try it.
NataliARH
Angel, so I’m a shoemaker not for sausage, I tried a couple of times and threw it away, I forgot where the nitrite-free recipe was, I’ll try it again, I’m staggering about chemistry, I’m trying)))
ang-kay
I have everything with nitrite. You can just do 50 to 50. And without nitrite, sausage taste cannot be achieved. In general, we eat more of it in vegetables. And in the shop sausage, there are also all sorts of yeshki.
NataliARH
Who eats and who does not eat)))) my daddy bought a nitrate tester (he had someone at work and was praised), now I know exactly where and what! Well, I don't eat the store

but about the sausage taste, these are spices !!! When I was making pea sausage, I fainted from the sausage taste and now I understand how paper sausage can be made)
Donut123
Interestingly, it is similar in color to meat sausage. Usually chicken of some kind lighter
ang-kay
Lydia, everything in the photo.
Taia
Angela, can I get a bully in the recipe?
Delicious sausage turned out, could not resist and came running with thanks for the recipe.
I did everything according to the recipe, but in Tescom's ham maker.
I don't like fresh garlic in sausage, I poured in 2 grams of granulated garlic, it's better that way.
Chicken sausage
ang-kay
Taya, a wonderful sausage turned out. And what about hooliganism? What's in the ham maker? Who cares. This is only the shape and size, the main content. I am glad that everything worked out and the result pleased) Thank you for the delicious report and trust!
Nuttison
ang-kay, Thanks for the recipe! I'll try it tomorrow! The chicken is butchered, sliced, seasoned .... and in the fridge .... "gathering my thoughts" ......
ang-kay
Nuttison, well, wait, sir)
Nuttison
Here I am! With a report! We tasted the sausage this morning! I liked it very much! But it was not without marriage! I'm still a beginner sausage maker! Before that, I tried to do the first treatment in a multicooker (I poured it with boiling water and kept it in the heating mode for about 1 hour). This time I decided in spirit. closet --- like a recipe! Spirit. I have an electric closet with a click-click handle. (maybe gas is better in the oven? There is how much the hand can wind) ..... Yes, and also an antediluvian thermometer, which died after 70 degrees .... But "hunting is more captive" Sausages are wanted !!!!!!!! I decided to do it INTUITIVE !!!! In general ... 3 hours I warmed her darling! I got swelling on the sausage! Then "splash" into the cold water. Then overnight in the refrigerator !!!!! Yes .... did not say about the shell .... The shells simply - WAS NOT! Rather, it is ordered! I'm waiting! But, as I wrote earlier --- "HUNTING IS GREATER OF BONDAGE" --- I decided to stuff it into baking film! Conclusion: I liked the sausage! Budgetary! Delicious! And even with your own bread (baked yesterday)! I'm waiting for 2 thermometers. I'll work out the technology! The main thing is to start! Thank you very much for the recipe! The main connoisseur, the husband, also said; that the sausage turned out cool! And this is the main praise ... he is still that "fruit"! I can't put up a photo yet, there are not enough loaves. The link cannot be inserted!
ang-kay
Quote: Nuttison
in a slow cooker (poured boiling water and kept heating for about 1 hour).
First mistake. The water should not be boiling water. Only a maximum of 25 degrees. And then on condition that the sausage hung and basked for a couple of hours at room temperature.
Quote: Nuttison
can oven gases be better? there is how much the hand will wind)
Definitely not. You definitely can't fix the temperature in it.
Quote: Nuttison
I decided to do it INTUITIVE !!!! In general ... 3 hours I warmed her darling! I got swelling on the sausage!
What is unacceptable when cooking sausages. Therefore, edema. One of the reasons.
Nuttison, I'm glad that everyone is still happy with the result.
In sausage business, you can't do gag. Everything is strictly according to technology. I hope that everything will be worked out and done according to the rules without "step left, step right". Then you will try what should actually turn out. And you will feel the difference.
And about the baking sleeve. This is the principle of a sausage in a polyamide casing. She is also very capricious. Edema occurs there more often than in collagen. Here, in general, everything needs to be done more than "strictly according to technology"
Well done anyway. If there is a desire and interest, then you will achieve the desired result)
Nuttison
I made sausage only 3 times. The first two sausages in the pork belly. Of course, all the times not according to technology !!!! But ... I don't want to buy sausage in the store! What would happen with a violation of technology, I understood that from the very beginning! But she could not retreat !!!! I'm a "hurry" ..... first I do, then I think ... then I draw conclusions from this! I think everything will be OK !!!!! And to you, Angela, I want to confess my "love". You are my idol! You always have such recipes !!!! And the bread of amazing beauty !!!! Well, I think the taste is even better !!! So you are my internet TEACHER !!!!!
ang-kay
Nuttison, do not embarrass And to me on "you" is quite possible). I hope the "hurry" will pass and the correct process will go)
Nuttison
Have eaten almost everything .... Not even three days have passed !!!!!! need to stir up again!
ang-kay
Nuttison, that's great!

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