Chicken sausage Creamy (Tescoma ham)

Category: Cold meals and snacks
Chicken sausage Creamy (Tescoma ham)

Ingredients

Chicken (breast and fillet from legs 50:50) 1100 gr.
Cream (any fat content) 200 ml
Egg white 2 pcs.
Sweet paprika (powder) 2 tsp
Ground red hot pepper 0.5 tsp
Ground black pepper 0.5 tsp
Garlic powder / chives 1 tsp. / 2-3 pcs.
Zira (cumin) crush the seed / I have ground 0.5 tsp / 0.5 tsp
Nitrite salt + table salt 11 gr. + 7-9 gr.

Cooking method

  • Chicken meat (can be combined with skin) is passed through a manual or electric meat grinder.
  • Chill the cream in the freezer for 30-60 minutes.
  • Prepare / measure out salt and all spices. The recipe uses cumin seed, which must be ground into powder in a mortar. I just took ground cumin. Nitrite salt lately I have been taking 10 grams. for 1 kg of minced meat. The rest is ordinary table salt. In terms of the total amount of salt - if you don't like it, as we do, it is very salty, 18 grams is enough. If you like saltier, then take 20 gr. Therefore, I do not indicate the exact number, but I write a run.
  • Beat the protein until soft peaks.
  • And until the proteins have settled, add them to the minced meat along with the spices.
  • Mix the minced meat thoroughly (I do this with a mixer using dough hooks), adding ice cream in portions until the minced meat completely absorbs moisture and white threads are formed. This usually takes no more than 10 minutes.
  • Fill the casing with minced meat *. But I load the Tescoma ham maker ("to the eyeballs"), put a circle of parchment paper on the minced meat and screw the lid down without the pressing disc **.
  • Chicken sausage Creamy (Tescoma ham)
  • Leave the ham in the refrigerator for 12-24 hours to ripen.
  • Before heat treatment, the charged ham must be heated to room temperature (2 hours is enough). We install a thermometer to control the temperature inside the sausage and, if necessary, a thermometer to measure the baking (cooking) temperature.
  • Then I put it in a cold oven (electric) and bake it:
  • 1 hour at 50 * С,
  • 2 hours at 75 * С,
  • 3 hours, etc. at 85 * C until the temperature inside the loaf reaches 68 * C.
  • Boil in water observing the same temperature regime.
  • Cool the finished sausage in a ham maker to room temperature and put it in the refrigerator for at least 6-8 hours.
  • Serve the sliced ​​Creamy Sausage as an appetizer or as a snack.
  • Chicken sausage Creamy (Tescoma ham)
  • Bon Appetit!

Note

Recipe from the book "Homemade sausages".
* Form the minced meat stuffed into a shell into sausages 10 cm long and cook for 30-40 minutes at a temperature not exceeding 85 * C, cool and put in the refrigerator for several hours. Before serving, you can fry until light brown and serve hot.
** How to fit more than 1 kg of minced meat in a Tescoma ham maker

RepeShock

Very appetizing Ksenia!
Ksyushk @ -Plushk @
Irina, Thank you!
Akvarel
I bookmark
elvin
Good day! I ordered a ham, they should bring it the other day. Please tell me where to buy nitrite salt, and what is it for in the ham? Thank you.
Trishka
Ksyushk @ -Plushk @, Ksyusha, otpad, the whole monitor licked vzhe!
Thank you for the delicious food, I'll try, current without nitrite!
Ksyushk @ -Plushk @
Galya, I hope you enjoy it.

Ksyusha, Thank you. Help yourself.

Elvira, right now I will write in the LAN.
Catwoman
And when do you have time for everything?
Sveta * lana
Ksyusha, did I understand correctly about the oven? But after all, the ham is plastic .....
Ksyushk @ -Plushk @
Lena, and what is there to keep up with? Devices after all, the sea, they will wind, cut, mix, bake.

You, by the way, drop me in PM, why is everyone so written from Taper? Cho is behind the times. Maybe I need it too.



Svetlana, everything is right in the oven. According to the passport, a ham maker can be heated up to 100 * C, and I heat it up to…. We read the recipe above.
Sveta * lana
Oh wow!!!! and I didn’t even look at my passport
ang-kay
Ksenia, great sausage.
Ksyushk @ -Plushk @
Svetlana, it happens . Therefore, do not be afraid to bake.

Angela, Thank you .
I'm waiting for a sausage syringe, I hope he will come soon and wait for the child to grow up. I already want the sausages in the shell.
Elina
Ksenia, if there is no thermometer that you need to put in the sausage, then orient, how much is baked at 85?
Ksyushk @ -Plushk @
ElenaAfter switching to 85 degrees, it usually takes 2.5 - 3 hours to reach the desired degree inside the sausage. I don’t know what it depends on, I haven’t figured it out yet, not before. Therefore, it is better to get a thermometer.
ang-kay
Quote: Elina
if there is no thermometer to put in the sausage, then orient, how much is baked at 85?
10-15 minutes for each centimeter of diameter. Still, a thermometer is the best guide.
Rada-dms
Thanks for the wonderful recipe!
Ksyushk @ -Plushk @
Olga, thanks for stopping by. I hope someone will find the recipe useful and enjoyable.
velli
Ksyushk @ -Plushk @, Ksyushenka, what a fine fellow you are! Bright head! You helped many kalbasovarillers in Teskomovskaya ham with your advice on stuffing it to the "ears". And most importantly, now you can put the temperature probe into the hole in the lid, set it to 68 * and you don't have to stand over the pan for 3.5 hours or more (my case). and guess "cooked" or "add time". MANY THANKS for your good advice !!!
Ksyushk @ -Plushk @
valentine, Thanks for the kind words .
Quote: velli
you can put the temperature probe into the hole in the lid
At first, like many, I was knocking around with the thermometer, trying to fit it into the hole for drainage, while closing it it was necessary to align the necessary holes correctly. And now there are no problems with this.
Masinen
Ksyushk @ -Plushk @, Ksyusha, oh what a sausage! I want to do it in a shell, all my hands do not reach.
Olekma
Oh, I liked the recipe! I have already tried it, I could not pour such minced meat into the swamp, it came out too liquid for me, I cooked it in a bag of milk It turned out very tasty!

That is why I went and bought a ham in Tescom. Now I'm waiting for her and nitrite salt.
Ksyushk @ -Plushk @
Masha, Thank you. I also want sausages in a shell, but time does not allow it yet. That's why I make it in a ham maker. But this diameter is already quite fed up, since there is a small supply of homemade Ukrainian sausages, sometimes I take out a ring.


Katerina, Cho, straight liquid? Minced meat yes, soft, but to pour straight - this was not the case. Then one protein can be introduced and a little less cream. Chicken mince is liquefied if it is made of raw materials from ice cream. Apparently, almost an emulsion came out, like a doctor's sausage. And I hope I liked the taste of the sausage, despite the incident.
Masinen
Ksenia, in Teskom I like to make ham, although I also want to make it in a shell, but I don't have such a big one))
Ksyushk @ -Plushk @
Quote: Masinen
so big
Mine in the bubbles liked it, not usually the kind with a square section.
Masinen
Kseniaand bubbles, is it natural?
Ksyushk @ -Plushk @
Maria, yes, it's pork urinary bubbles.
Masinen
Ksenia, ahhh, listen, how interesting !!
Ksyushk @ -Plushk @
Masha, there will be an opportunity to buy bubbles be sure to buy. You stuff them and ripen under the press. And in slicing, a square or rectangle looks cool.
Masinen
Ksenia, Thank you!! let's go see these bubbles !! I love ham too !!
Lanochka007
Ksyushk @ -Plushk @, Kseniacame to you with a report. A very tasty sausage turned out, but as I liked the "new" method of using Tescoma, that's very, very straight. Stuffed a ham maker to the eyeballs
Chicken sausage Creamy (Tescoma ham).
And this is already in finished form
Chicken sausage Creamy (Tescoma ham)
I did it in the oven, I also really liked it, I noticed that there was much less water (juice), only the cooking time took more than if I cooked it in Shtebe. I sincerely thank you, this sausage has signed up for my favorite!

I am writing a review and see that I forgot to add proteins. But my sausage turned out to be elastic, well pressed. Or is there another purpose in them?

Ksyushk @ -Plushk @
Svetlana, phew, thanks for the tip and the photo, it was a relief.
Svetlana, yes, it takes a little longer in the oven, but for me, for example, it's easier to maintain the temperature in the oven. More convenient in one word for me in the oven. But you can cook in water too.
Egg? If the minced meat is well kneaded, then figs with them, with these eggs.

To my daughter, this sausage reminds me of chicken sausage of local production. She's like a doctor, only chicken.
Wildebeest
Ksyushk @ -Plushk @, Ksyusha, a very beautiful sausage, which means it's delicious. While I took it to the bookmarks.
Ksyushk @ -Plushk @
Sveta, Thank you . Delicious. You cannot praise yourself….
Irriska1963
ABOUT! Ksyusha! UmnotAAAA! I shoved it into a saucepan, but it turns out that you can go into the oven at the appropriate temperature!
Ksyushk @ -Plushk @
Irina, yessss, into an electric oven without problems ...
Wildebeest
Ksyushk @ -Plushk @, Ksyusha, today made another sausage at the request of the workers, but in white-sided shape. While I was slicing the sausage, my hands were reaching out to her, like in horror movies evil spirits reach out to the victim.
🔗
Ksyushk @ -Plushk @
Sveta, great sausage. Thank you for trusting the recipe, I am very pleased.
I also have another fantasy on the theme of creamy sausage ripening.
Playful
Ksenia, Ksyusha, what does chicken protein give? So I'm thinking of trying to do it without it ... I don't want to mess with proteins so much ...
Wildebeest
Playful, Oksana, don't be lazy, do it with squirrels. When you do it the second time, then do it without proteins and compare. For one and share with us. And from the yolks, make caviar from dopleta.
Ksyushk @ -Plushk @
Oksana, the protein binds the minced meat. And at the same time it gives some kind of airiness or something. Without protein, the minced meat will be more dense, tough. Proteins must be added to a doctor's or tea sausage. I tried to add, the sausage turns out to be dense and harsh, without the usual softness of boiled sausage. In short, it confused you even more.
It is best to try it with or without protein, and then decide for yourself how best.
Mist
Ksyusha sausage is super I just replaced the cream with milk (diet)
Chicken sausage Creamy (Tescoma ham)
Ksyushk @ -Plushk @
Irina, thanks for trying. An excellent loaf turned out.
And in what shell did you cook? Protein or polyamide?
Wildebeest
Mist, Ira, I and my all are delighted with this sausage. Even the picky grandson eats it with pleasure.
Ksyushk @ -Plushk @, Ksyusha, thanks again for the recipe.
Mist
Quote: Ksyushk @ -Plushk @
And in what shell did you cook? Protein or polyamide?
protein
Wildebeest
Ksyushk @ -Plushk @, Ksenia, I was making this sausage again. I am delighted with this recipe. And mine is like her devour eat! 🔗
Ksyushk @ -Plushk @
Sveta, and let them eat for health. And I am very glad that I loved the recipe. Mine love her too. But today I cook another, though also chicken.
Wildebeest
Quote: Ksyushk @ -Plushk @
Today I cook another, though also chicken.
How is such a friend? Will you show it to us?
Ksyusha, you have become my sausage and bread star.
Ksyushk @ -Plushk @
Yes, from the instructions to Teskome, I decided to do it with thyme. And show? Here I think which topic is better. Until tomorrow I hope to decide.
Taia
Ksenia, thanks a lot for the recipe. Yesterday, for the first time, I decided on a man-made sausage, although the purchased Tescoma has been lying for more than a month. I've been studying your recipes for a week now. I hope I haven't missed anything, I'll bake in the oven today.

Quote: Ksyushk @ -Plushk @
We install a thermometer to control the temperature inside the sausage and, if necessary, a thermometer to measure the baking (cooking) temperature.

This moment is not entirely clear to me. We install the thermometer inside the sausage that comes with the ham maker or another, special for meat? If a native thermometer - nothing will happen to it in the oven? I'm afraid to screw it up.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers