Homemade chicken sausages are a great option for those who want to stick to a healthy diet without spending a lot of time at the stove. After all, sausages cooked at home can be frozen without problems, and at the right time, serve to the table within 10 minutes.
There are many ways to make homemade chicken sausages, but most of them require a special meat grinder attachment and an edible food casing. But the proposed recipe will allow you to cook homemade sausages for absolutely every housewife.
You can experiment by taking this recipe as a base and cook chicken sausages with cheese, bell peppers or carrots.
In addition to the listed products, during the cooking process, you will need cling film to shape and store sausages, as well as culinary or sewing thread to fix the shell.
Ingredients
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Nutrients
Calories 143.39
Carbohydrates 1
Fat 6.78
Protein 19.51
Step by step method
Step 1
The success of the finished dish depends on the quality of minced meat used in the cooking process. Ideal for breast fillets. In addition to it, we take onions, garlic and butter. We skip all the ingredients through a meat grinder. In the resulting mass we put paprika to enhance the taste, salt and, if desired, pepper. We pass through the meat grinder again so that the mass acquires a homogeneous structure, and there are no visible pieces of meat and other components left in it.
Step 2
Add the eggs to the minced meat and mix thoroughly.
Step 3
Gradually add cream to the minced meat in small portions. It is important not to overdo it, the mass should not spread. Usually 100 ml is sufficient.
Step 4
We prepare the work surface so that it is convenient to form products. We spread the cling film on the countertop or cutting board, straighten it to eliminate wrinkles and irregularities. With a teaspoon, spread the minced meat on a film with a strip of about 15 cm in length. At the same time, we leave indents from the edges of the film for comfortable work with it in the future.
Step 5
Spread finely grated cheese and/or vegetables on top of the minced meat.
Step 6
Carefully wrap the minced meat in a film, at the same time giving the product a cylindrical shape and removing air accumulations under the shell.
Step 7
We fix the film along the edges with threads. At this stage, the semi-finished product should visually resemble a long “candy”.
Step 8
Additionally, it is recommended to bandage the sausage in the middle, so the minced meat will be more densely distributed inside the package and retain its shape during cooking.
Step 9
By the same principle, we make other sausages from the remaining minced meat. Ready-made sausages can be frozen or immediately cooked and served.
Step 10
Dip homemade sausages in cling film in boiling water for 3-4 minutes, this will help the products retain their shape during further processing.
Step 11
Carefully remove the boiled sausages from the water and use a knife or scissors to remove the cling film. Put on a hot pan or grill and fry for a few minutes to give a beautiful appetizing look.
Step 12
The finished dish should be served hot with any side dish. Enjoy your meal!
