Сосиски из курицы в домашних условиях

Homemade chicken sausage

Today we will learn how to cook dairy homemade chicken sausage. It's all very simple, and the result is stunning. Soft, tender, and incredibly tasty sausages without any chemical additives and flavor enhancers. The tenderness is ensured by preparing the minced meat with the addition of milk and butter, and the right set of spices will give a taste and aroma no worse than store-bought products. Be sure to make such sausages, and you will definitely not want to buy similar semi-finished products anymore
5 from 1 vote
Cook Time 20 minutes
1 hour
Total Time 20 minutes
Cuisine European
Servings 8 people
Calories 422 kcal

Equipment

  • 1 teaspoon
  • 1 kitchen chopper
  • 1 pot

Ingredients
  

  • 1 kg chicken fillet
  • 1 pc egg
  • 100 ml milk
  • 50 g butter
  • 0.25 tsp salt
  • 0.25 tsp nutmeg ground
  • 0.25 tsp paprika ground
  • 0.25 teaspoon garlic dried ground
  • 1.5 meters pork casings

Instructions
 

  • Prepare everything necessary. The casings used here are 30-32 cm in diameter. Rinse the intestines and soak according to the instructions on the package.
    Необходимые ингредиенты
  • Cut the chicken fillet randomly and put it in the bowl of the kitchen chopper.
    1 kg chicken fillet
    Куриное филе нарезано кубиками ,готово к измельчению
  • Grind until you get a fine minced meat. If you use a meat grinder, then put a fine grid and pass the meat 2-3 times. Crack the egg, add soft butter, salt, and spices.
    1 pc egg, 50 g butter, 0.25 tsp salt, 0.25 tsp nutmeg, 0.25 tsp paprika, 0.25 teaspoon garlic
    В фарш из курицы добавлено яйцо , сливочное масло и специи
  • Pour in the milk.
    100 ml milk
    Добавлено молоко в ингредиенты
  • Turn on the equipment and mix all the components. You should get a homogeneous sticky and sticky chicken minced meat. Cover the bowl with minced meat with cling film and put it in the cold for 1-12 hours. The longer, the better. During this time, the mass will not only cool down but also marinate well.
    Готовый куриный фарш
  • Using a meat grinder with a sausage attachment, fill the casings with minced meat, but not too tightly. Twist every 12-15 centimeters, forming sausages.
    1.5 meters pork casings
    Сформированы сосиски из куриного фарша
  • Drop into boiling water and cook for 5 minutes after re-boiling. Then turn off the heat and leave the dairy sausages in the pot for 10 minutes. Thanks to this technique, they will reach readiness, and at the same time, they will not dry out, which often happens with fat-free chicken fillet.
    Варенные сосиски из куриного фарша
  • The dairy chicken sausages are ready. They are tender, juicy, and aromatic.
    Готовое блюдо

Nutrition

Calories: 422kcalCarbohydrates: 5gProtein: 4gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 124mgSodium: 459mgPotassium: 174mgFiber: 0.1gSugar: 5gVitamin A: 1540IUVitamin C: 0.1mgCalcium: 137mgIron: 0.1mg

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