Homemade sausage (chicken)

Category: Meat dishes
Homemade sausage (chicken)

Ingredients

Whole chicken 1 piece Large
Salt 1-2 teaspoons
Potato starch 1 h spoon
garlic a couple of cloves to taste
ground black pepper you can only interrupt fragrant
eggs 3 pcs
Cream 10% 250-300 ml
Coriander 1/5 tsp
Anise fruits * BADIAN * Read Comments! taste
Thyme 1/5 tsp
Marjoram 1/5 tsp
chilli 1/5 tsp

Cooking method

  • 1) we will disassemble the whole chicken to the bones!
  • 2) take the eggs, separate the yolk from the protein, we only need the protein !!
  • 3) Grind the chicken meat make the mince in the minced meat pour the cream the egg white pour in the cream the egg white pour in the potato starch coriander chili pepper marjoram thyme Anise fruits ground black pepper salt mix let stand 5 minutes take a blender and from all that we got we make a homogeneous mass in the form of mashed potatoes! we take the parchment we twist the rolls for the places of the parchment, you can use cling film !!! we take 3-4 per 1 roll (sausage), wrap it tightly, expel the air, tie it, and so on 3-4 times! why is it necessary so that when cooking our sausage water does not get inside !!
  • we put the pan, we throw our sausage there, we close the lid, we put a little more than the minimum fire for whom we cook gas for 1 hour! for whom we cook an electric stove on minimum heat for an hour and a half! after the sausage has cooked, let it cool and put it in the refrigerator for 10-12 hours, or in the evening they made it for the night and put a pleasant apatite in the morning
  • the last 2 pictures are not mine but they are identical to this recipe !!
  • Homemade sausage (chicken)
  • Homemade sausage (chicken)


Gaby
Kostya, you are a miracle man (I have seen enough of your recipes today) and the sausage is wonderful, it turns out to be in a oilcloth. Will there be slicing? I'll put the recipe in a piggy bank.

PS wow, you, I was the first to make the sausage.
ket66
Kostya1988, I was the second for the sausage hurray.
Kokoschka
Kostya1988, what a lovely, super !!!
Tumanchik
Kostya's recipe is gorgeous. Thank you so much. I love homemade sausage!
Can you use milk powder instead of starch?
Kostya1988
Quote: Tumanchik

Can you use milk powder instead of starch?

Starch has a high nutritional value and quick digestibility, its ability to form a viscous mass, and we already have plenty of milk, but if we add powdered milk there, then we get a completely different taste and the sausage will become a top
Luna Nord
Quote: Kostya1988
vershokov
I translate, that is, creamy!
Luna Nord
Abaldet recipe, run, urgently run for chicken and to the stove. Thank you, Kostya!
Natalia-NN
What a great recipe. I'll try to make it in a ham maker.
Tumanchik
Quote: Kostya1988


Starch has a high nutritional value and quick digestibility, its ability to form a viscous mass, and we already have plenty of milk, but if we add powdered milk there, then we get a completely different taste and the sausage will become a top
understood. Thank you. I will know for the future
Albina
Kostya, beautiful sausage. Bye bookmark
Matron
and I take your recipe, thanks, just do not understand what anise fruits are and where to get them?
Kostya1988
Quote: Matron

and I take your recipe, thanks, just did not understand what anise fruits are and where to get them?

Homemade sausage (chicken)
I don’t know about you, well, in our bazaars there are such guys with such tables
Homemade sausage (chicken)
Gaby
Excuse me for getting in, Kostya, in the photo - star anise. Google, anise and star anise are similar in taste, but in the photo you have star anise (above the uncle who sells spices).
Kostya1988
Quote: Gabi

Excuse me for getting in, Kostya, in the photo - star anise.
Thank you for putting on the right path !!

Anise fruits ordinary (lat.Pimpinélla anísum)
ANIS is a spice, anise essential oil has an intense specific smell and sweetish taste.
In industrial production (bakery, confectionery, alcoholic beverages), for canning, anise seeds are mainly used.
In home cooking and catering, almost all parts of the plant are used. Fresh or dried, whole or crushed, ordinary anise is used to prepare salads, first and second courses, sweet dishes, various drinks (teas, kvass, mousses, jelly). Fresh green leaves are included in vegetable and fruit salads, to which they give a unique aroma and taste. Anise greens are very well combined with the smell and taste of apples. No wonder one of the apple varieties was called "anise".
A mixture of anise seeds, bay leaves and cinnamon is sprinkled on meat dishes. Anise is widely used in home canning. It is often added to marinades when salting zucchini, cucumbers, squash. No recipe for soaked apples was complete without aniseed.
Anise seeds are often used in the production of homemade low-alcohol drinks.
In the cuisine of many peoples, anise is widely used in baking culinary and confectionery products. Anise goes well with coriander, bay leaves, fennel, and they are often used together, especially when salted.
Homemade sausage (chicken)

Star anise (lat.Illicium verum)
Star anise resembles anise in smell, but surpasses the latter in complexity and subtlety of aroma. This spice, which has a bittersweet taste, is marketed in a ground form.
Star anise is widely used in the manufacture of confectionery (gingerbread, cookies, gingerbread, pretzels, muffins, etc.).
In Russian national cuisine, star anise has long been used not only for baking pastry, but also for making teas, compotes, jelly, sauces, sweet dishes, mousses, puddings, and curd pastes.
It was traditionally added when preserving preserves (especially those containing rhubarb), pickles, pickles.
The addition of star anise to the jam not only improves its taste and aroma, but also helps to preserve its natural color and at the same time prevents sugaring. Thus, it serves as an excellent preservative that can significantly increase the shelf life of products.
As a seasoning, star anise is great with meat, poultry and fish dishes. It not only improves the taste and aroma of these products, giving them a piquancy, but also makes them more tender and soft. This, in turn, helps to speed up cooking and better digestion.
Homemade sausage (chicken)
Matron
Many thanks enlightened, I think that on the market I will find a lot of such guys, but I always walked by.
Bishka
Is the fire slow at once or when it starts to boil to reduce? Should it boil a little or not at all during the cooking process? Sorry for many questions
Kostya1988
Quote: Bishka

Is the fire slow at once or when it starts to boil to reduce? Should it boil a little or not at all during the cooking process? Sorry for many questions
when the water boils, you can take 2-3 minutes so that it boils! then we turn down the fire! should boil but not much!
Nana
And again, right in the "bull's eye"! Our dish. Let's cook.
solmazalla
Kostya, did you get 4 bars in the first photo from one chicken?

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