Homemade chicken sausage

Category: Meat dishes
Homemade chicken sausage

Ingredients

chicken breast 1 kg
lard 300gr
garlic 1 large head
ground coriander 1 tbsp. the spoon
milk 1-1.5 cups
Bay leaf

Cooking method

  • In any case, this sausage is much better than the store version. So something, but no additives. And much cheaper. Making homemade sausage is much easier than many people think. In any case, for many years I was afraid to make homemade sausage. Until one day, having sent our husbands-brothers to the seas to sunbathe, we did not stay with our daughter-in-law in the country. Therefore, it was necessary to urgently collect half of the dacha village for a bachelorette party. Lyusechka suggested making chicken sausage, to which I rolled my eyes: how much will we make this sausage? And from what products ... Well this is how much meat you need ... It was then that my daughter-in-law taught me a master class and gave me a recipe for a wonderful homemade chicken sausage, which is several times cheaper than pork, but no less tasty.
  • And here is the recipe for a delicious and inexpensive chicken sausage.
  • The technology for making homemade sausage is perfectly shown in the topic
  • Sausage at home from Nut
  • Finely chop 1kg of chicken breast and 300g of lard, plus a large head of garlic (either through a press or grate on a fine grater.), Salt (the minced meat should be slightly salted), pepper, add ground coriander to taste (I added a tablespoon) and 1 -1.5 cups of milk, the minced meat should "wobble". Mix. Stuff the intestines, not tightly, but not "quylo" either. Put the sausage in boiled water and cook for 20 minutes after boiling. Salt the water in which the sausage will be boiled, and do not forget to add the bay leaf.
  • Gently get it out (I just gently poured it into a colander). Screw into a ring. Before serving, fry in vegetable oil over low heat until golden brown, do not overdry! The boiled sausage is best kept in the freezer, the quality does not suffer. Defrost before frying.
  • Since then, on every vacation, I harvest my gut. I bring ice cream from Zhitomir to Vladimir without any problems. I still have a few meters of intestine in the refrigerator, remnants from last August.


nut
Beauty I will definitely try;) My only question is whether the sausage turns out to be rather dry, otherwise, no matter how much I did it from the breast
celfh
nut, It seems to me that if this sausage had to be fried and not boiled, then the sausage would be dry as a result. Not here, excellent sausage. And a very good breast / fat ratio. Only the bacon must be cut very finely.
Delicious.
lesik_l
and how much for such a portion should you take intestines (length)?
celfh
Quote: lesik_l

and how much for such a portion should you take intestines (length)?
good question ... I don't even know. I remember that last year I bought a lot of intestines for 5 grams. I was very surprised, and my aunt said that in the summer the gut is always cheap. Upon arrival from vacation, I packed the gut into 5 pieces. If there were extra ones left, I put them back into the freezer, if not enough, I took them. And to measure ... no, unfortunately, I haven't tried it.
shade
Peace be with you bakers!
celfh -
why pork fat and not chicken fat \ in the sense of chicken fat will not work or just to taste \
and if you scroll the legs
the gut's sister-in-law brought a new meat grinder with a sausage attachment, so I fired up something to talk about
celfh
Quote: shade

why pork fat and not chicken fat \ in the sense of chicken fat will not work or just to taste \
and if you scroll the legs
It seems to me that chicken fat is not the same in structure. Lard goes into sausage not only to add juiciness, but also as a filler. I wouldn't use chicken fat instead of lard.
Scroll the legs? Again, I don’t know ...
In general, it is your right to experiment.
Disana
Is it possible to add mutton fat?
pork I can't add for religious reasons
celfh
Quote: Disana

Is it possible to add mutton fat?
pork I can't add for religious reasons
Yeah, lamb sausage is an expensive delicacy! In any case, we have lamb - the most expensive meat.
In the end, if you have everything for the sausage, you can try to take 1/4 of the breast, cut it, and lamb fat through a meat grinder. And make a small sausage to try. I have no idea how cold mutton fat behaves.
So, in fact, you can do with chicken fat. That is, make a minimum sample portion
Stern
I would not use chicken fat. It will melt during cooking and frying, and instead of inclusions of lard, fatty streaks will turn out.
celfh
Stella, and if you change the proportions: a little more breast, and a little less fat, but pass the fat through a very fine wire rack. How to make the meat more juicy?

And I also thought that not everyone has extras for the production of homemade sausage. And as it turns out, not everyone can use this recipe. Now I'll look at the forum, if there is no recipe for chicken roll, then I'll post it. I have just a wonderful recipe. It turns out very tasty, quite a lot. And here's another reason why I love this recipe: for a feast, for peace, and for good people. For all occasions. Well, an important plus, you can cook it in advance before any event.
Stern
Quote: celfh

Stella, and if you change the proportions: a little more breast, and a little less fat, but pass the fat through a very fine wire rack. How to make the meat more juicy?

Can!
Quote: celfh

And I also thought that not everyone has extras for the production of homemade sausage.

This can be solved very simply. Cut off the part with the neck from the plastic bottle, attach it to the grinder grill and screw the outer part. I did just that.



lesik_l
My sausage is already being cooked. In the evening we will try

........................ ........

Digested (crying emoticon). As a result, a little dry.
Well, how many times did I say to myself: Do not get distracted while cooking!
OlenaS
celfh, tell me, do you prick sausage at some stages of cooking, that is, pierce the already stuffed intestine with a pin / needle / toothpick in several places before cooking? For homemade sausage, which is fried or fried / stewed in the oven, I do this, otherwise the intestine will burst and there will be a fountain of fat in the oven. What to do with the sausage that is being cooked ???
celfh
Quote: OlenaS

You prick sausage at some stages of cooking

No, neither during cooking, nor during frying, I do not pierce the shell
DJ
celfh Thanks for the recipe.
That's what I did.
Homemade chicken sausage
When I fried the first two sausages, I was a little upset, as it was dry. And when I was frying the last sausage, I had no time to defrost it, I took it straight from the freezer and into a frying pan over medium heat. Imagine my surprise when I started eating it. and it is juicy.
celfh
DJ, I also once got a couple of dry sausages, but this is solely due to improper frying: either the fire is big, or I fried for a long time. Therefore, when I wrote the recipe, I warned:
Before serving fry in vegetable oil over low heat until golden brown, do not dry out!

But I never roasted it ice cream.

nadlen
celfh, thanks for the recipe. It turned out superbly the first time. Unfortunately, there is no photo yet. The final processing was done simultaneously in two versions: in a frying pan with vegetable oil and in the oven at 200 C - 15 minutes. Having tried their first homemade sausage with freshly made homemade bread at 23-30 at night, the family made a decision - they like it more from the oven. I will repeat it unambiguously.
celfh
Quote: nadlen

It turned out superbly the first time. Unfortunately, there is no photo yet.
Oh, how glad I am that everything worked out for you, that you and your loved ones liked the sausage! To your health !!!!
Zarinka
Quote: nadlen

It turned out superbly the first time. Unfortunately, there is no photo yet.

You cannot say otherwise about me with sausage today.
celfh, thank you very much for the wonderful recipe. Even my fastidious overage brother said: "Delicious." And the vidocq of my sausage turned out the same as in the 15th post.
celfh
Zarinka , to your health!
chapic
I made chicken only more mushrooms, she added so juicier. and instead of breast chicken .. but this recipe is also good
celfh
Quote: chapic

but this recipe is good too
Thank you! I will definitely try your recipe
Gaby
Tanyusha, take credit:
https://Mcooker-enn.tomathouse.com/r-image/s49.r.1/i125/1105/c7/7e52eacb02e0.jpg
Thank you for the inspiration and as it turned out, everything is very simple in fact.
I cooked for the first time - I cooked it, as you described, and it seemed to me that the sausage turned out to be rather dry. I thought, I thought that I had done wrong and the second time I decided to boil the sausage for a couple of 15-20 minutes, I did so, then I fried it over low heat, it turned out well. If you want, try and do it, maybe you will like it that way. And +1! Thank you, if not for you ..., then I would not have made up my mind for a long time, so it seemed to me that it was so difficult.
celfh
Oh, how glad I am Gaby that everything worked out for you! Thanks for the advice !!!!
Kolbasnik
I will continue with chicken sausages. Recipe from the Ki website. RU
The other day we decided to get out to the left bank of the Don - to sit on the beach, fry sausages, admire the view of the embankment beyond the river.
I decided to try to smoke the sausages in an ordinary tin smokehouse (my friends gave it when they came on a fishing trip - the fish there turned out to be amazing).

Here is the prescription
Chicken meat with skin from the whole chicken - about 1.2 kg (a video of how to roll a broiler chicken in 4 minutes will appear a little later)
Tilsiter cheese - 0.3 kg (how much was in the refrigerator)
Chicken egg - 2 pcs (category 1) about 120 gr
Basil, dill, parsley - 200 gr (how much was in the refrigerator)
Sea salt - 30 gr
Cream 10% - about 140 ml (how much was in the refrigerator)
Pork casings -2 meters
Homemade chicken sausage
Pass the chicken meat on a large wire rack, cut the cheese into 7-8 mm cubes, cut the greens not finely.
Mix everything for 3-5 minutes - until the minced meat thickens.
Homemade chicken sausage
We fill as usual (see the new video on the Ki.ru forum).
Homemade chicken sausage
Blanch for 20 minutes at 80 degrees. Celsius.

Upon arrival at the beach, we quickly light up the brazier, pour wet alder chips on the bottom of the smokehouse, put the grate and lay out the sausages (see photo)
Homemade chicken sausage
Homemade chicken sausage

After the appearance of thick white smoke from the smokehouse - wait 10-15 minutes - and you're done.
Homemade chicken sausage
The whole smoking cycle is 25 minutes - from charcoal ignition to ready-made sausages.
Homemade chicken sausage
Homemade chicken sausage
Homemade chicken sausage
INGUSHA
and today I decided to make a sausage, and I did everything just fine and the child really liked this sausage: girl_curtsey: thank you very much for the delicious and simple recipe
celfh
INGUSHA, to health

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