Sausages are considered to be a dish that does not bring any benefit, harmful fast food. Such a statement is considered fair in relation to store-made sausages of industrial production. And, meanwhile, with your own hands it is easy to cook exclusively natural homemade sausages, which even a child can be fed without fear.
Material Content:
Homemade chicken sausages
Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.
Essential Ingredients:
- meat - chicken fillet 0.5 kg;
- egg;
- butter - 50 g;
- milk - 100 ml;
- vegetables: carrots, onions, garlic;
- spices or prepared seasonings for meat: salt, pepper, paprika, coriander.
Cooking process:
- Chicken, cut into pieces, grind with a meat grinder or blender. You can scroll twice to get a more delicate forcemeat consistency.
- Grind carrots, onions and garlic immediately with meat or grate them separately on a fine grater and add to the minced meat.
- Add one medium sized chicken egg, softened butter.
- Pour milk, mix thoroughly the components of the minced meat until smooth.
- Add spices and seasonings in the amount of about 0.5 teaspoon.
- Spread the cling film, put on it about 2 tablespoons of minced meat.
- Roll up the film several times, forming a sausage of your choice: long, short.
- Cut the ends of the film and fix with a strong thread. You can simply tie them into a bundle or roll them up like a candy wrapper.
- Cook the prepared sausages in boiling water for about 10 minutes, fry in a pan until golden brown or freeze.
Traditionally, such sausages are made from chicken fillet - breast meat, but in order to make them juicier, you can add meat from the thighs or drumsticks to the minced meat.
Cooking from turkey in cling film
Turkey is another option for a delicious diet poultry for homemade sausages. Unlike chicken, it practically does not cause allergic reactions, more saturated with useful vitamins and macronutrients.
Essential Ingredients:
- meat - turkey fillet 0.5 kg;
- egg - medium-sized chicken;
- milk - 100 ml;
- vegetables - onions, garlic;
- spices and seasonings: salt, pepper, paprika, nutmeg.
Cooking process:
- Grind the meat with a meat grinder or a blender to a delicate pasty consistency, it is better to scroll it 2 - 3 times.
- Add chopped onion and garlic to the minced meat. When using a blender, it is convenient to chop vegetables immediately with meat.
- Introduce the egg into the minced meat, mix well.
- Milk is poured gradually, evaluating the density of minced meat. The base should be such that the forcemeat does not crawl when forming sausages, and at the same time, it is easily squeezed out of a pastry syringe or bag.
- Salt, pepper, add the desired spices. For example, paprika will give a beautiful “sausage” color, and nutmeg will add spices.
- Spread a piece of cling film or prepare pieces of sleeve for baking the required size.
- Using a pastry syringe or bag, squeeze the prepared meat onto the film with a thick layer, distribute the mass in the center.
- Tightly tighten the film, pressing on both ends to form a sausage of the desired size. Tie the ends of the film in a knot, or tie a strong thread.
- Cook for 5 - 10 minutes or freeze.
To make sausages from turkey juicier, before cooking minced meat, the meat can be aged in milk for about half an hour.
How to make sausages for kids
In order to feed a child, homemade sausages can be prepared according to any of the two recipes described above. For minced meat, either both types of meat are used: chicken and turkey, or each separately.
When cooking sausages for children, it is better to refrain from using very sharp, spicy spices and a large amount of salt.
If you are thinking about how to make sausages for children more tasteful and attractive in appearance, supplement the minced meat with vegetable additives.
For this, slices of sweet pepper, carrots, apples are suitable. You can add grated cheese, any greens or beet juice. It will give sausages a rich appetizing color.
Read also:dough sausage recipe
Milk sausages at home
Real milk sausages are made from beef and pork meat. The stuffing should not have veins or cartilage. Proportions of meat in dairy sausages - 2 parts pork 1 part beef.
Essential Ingredients:
- meat - 2 kg of pork, 1 kg of beef;
- egg - two small ones with a total weight of about 100 g;
- whole milk - 300 g;
- milk powder - 80 g;
- sugar - 1 tbsp. a spoon;
- spices and seasonings: salt, pepper, nutmeg, coriander, dried ground garlic, dry mustard.
Cooking process:
- The meat is ground using a blender or meat grinder to a puree state. For optimal consistency, it’s better to scroll it 4 times.
- Sugar and all spices in a volume of about 0.5 teaspoon each are mixed with each other and added to the minced meat, mixed thoroughly until they are completely dissolved.
- Add two eggs.
- Very cold milk is poured. This is necessary because cold minced meat is better for grinding. Milk is poured gradually, monitor the density.
- At the end, add milk powder, mixing it with a thin layer.
- Stuffed meat is spread on a plastic wrap, sausages are tightly formed. The ends of the film are fixed with a thread or knot.
- Cook for about 30 minutes.
The ideal shell for dairy sausages are the intestines - lamb or pork.You can fill them with minced meat using a special nozzle on a meat grinder or a pastry syringe.
Beef cooking technology
Beef is a low-fat meat variety that rarely causes allergic reactions. Due to these properties, it is well suited for the diet of young children along with a turkey or chicken. It is also easy to make delicious homemade sausages from beef.
Essential Ingredients:
- meat - beef 1.6 kg;
- egg - 2 pcs. medium size;
- cream - 200 ml;
- butter - 100 g;
- beets - one small;
- spices and seasonings: salt, pepper, dried garlic and dill, nutmeg.
Cooking process:
- Beef fillet cut into pieces, removing the veins.
- Grind in a meat grinder or blender 3-4 times to a puree condition.
- The peeled beets are ground in a meat grinder or on a fine grater. From the obtained beet mince, beet juice is squeezed into the meat puree through cheesecloth. It will give sausages an appetizing shade.
- Eggs are added to minced meat and mixed.
- All spices are mixed and ground with each other. Each spice needs about half a tablespoon or to taste.
- Cream of 20% fat is poured.
- The butter at room temperature is cut into small pieces and mixed in minced meat.
- Thoroughly knead the mixture until smooth.
- Sent in the refrigerator for 12 hours.
- The minced meat is filled with pork or lamb intestines using a meat grinder with a special nozzle or a pastry syringe. The meat inside is densely compacted, removing air bubbles inside the shell.
- The ends of the sausages in the shell are twisted, or fixed with a dense thread.
- Cook for about 30 minutes.
Film for homemade sausages
When making sausages at home, you must always pay attention to which film will be used for these purposes.
It must certainly be marked:
- that it is a food film, not a packaging film;
- about the maximum allowable temperature that it can withstand.
Under the influence of the temperature of boiling water, the food film does not break down. But if you plan not to cook sausages, but to fry, it is better to wrap the minced meat in a special baking sleeve, which is made of heat-resistant material and can withstand heating up to 200 degrees.
How to cook and store homemade sausages
After the sausages are formed in a cling film, they can either be prepared immediately or stored in a refrigerator or freezer.
Homemade sausages are boiled in boiling water for about 8 minutes. In order for the film not to burst during cooking, it is necessary to pierce it in several places, for example, with a fork, before lowering the sausages into the water.
In the refrigerator, the finished product can be stored for 5 to 7 days. If you do not plan to eat during this period, then it is better to freeze. Before freezing sausages, you can pre-boil and cool, and before use, heat them in a microwave or oven.
