Homemade sausage recipes in film. Homemade chicken breast sausages. How to properly cook and store homemade sausages

An excellent alternative to store-bought products are homemade sausages. You can prepare them from chicken, beef or turkey and then store them in the freezer. It’s very convenient, especially if you don’t always have time to prepare a full dinner or lunch - take it out of the refrigerator, cook it, and the healthy dish is ready. Vegetables, pasta or cereals are suitable as a side dish.

You can add various spices, herbs, sweet peppers, or even pistachios to homemade sausages. For a milder taste, you can use cream instead of milk.

For chicken sausages, I try to use, in addition to chicken breast, juicier meat. I just combine both, then the sausages turn out softer and juicier. To form the sausages we need cling film.

Ingredients for homemade chicken sausages:

• Chicken meat - 1 kg
• Milk 3.5% or cream - 150 ml
• Chicken egg - 1 pc.
• Onion - 1 pc.
• Butter - 50 grams
• Garlic - 1-2 cloves
• Parsley
• Salt, pepper to taste

How to cook:

Homemade beef sausages: recipe

It will take you about 1 hour to prepare beef sausages at home. You can buy ready-made minced meat, or prepare it yourself using a meat grinder or blender.

To make the sausages juicy, you can replace sour cream with butter or simply add a small amount of butter instead of part of the milk.

To give the sausages a more attractive color, you can add a little beet juice to the minced meat (finely grate the beets or chop in a blender).

You can put a 0.5-1 centimeter thick stick of cheese inside the sausages.

Ingredients for making beef sausages:

• Beef – 0.5 kg
• Pork – 0.5 kg
• Milk (or butter) - 50 ml.
• Egg - 1 pc.
• Hard cheese – 150 grams
• Nutmeg (ground)
• Salt, spices to taste

Bon appetit!

Surely there is no need to repeat once again that homemade food is much tastier and healthier than the dishes offered by our public catering, since any housewife prepares even the simplest food with soul and thoughts about those who will eat it. After all, hardly anyone would think of adding any artificial colors, flavors and other chemicals that modern industry so diligently treats us to when preparing homemade dishes. This especially applies to sausages and other sausage products. That’s why I want to learn how to cook my favorite foods myself. So we decided to start our research with sausages. We had just purchased chilled chicken and, without thinking for a long time, we decided to cook chicken sausages.

Rather than poison yourself with an industrial hellish mixture of chemicals, it is better to work for the benefit of your stomach and health. And even though such homemade sausages will only vaguely resemble the taste of their store-bought counterparts, there is no doubt about their quality. And for children, this is the healthiest and most “reliable” food.

Ingredients

• chilled chicken (whole) weighing 1.7 kg;
• fresh milk - approximately 180 ml;
• 1 chicken egg;
• butter – about 50 g;
• salt - two thirds of a teaspoon;
• paprika - a teaspoon;
• ground black pepper – a third of a teaspoon;
• mustard - teaspoon;
• vegetable oil - no more than 2 tablespoons.

Now about the cooking process itself:

I finally figured out how to make homemade sausages for children - tasty, juicy, tender and most importantly - healthy!

My kids love sausages! And we ourselves wouldn’t mind boiling a delicious sausage for dinner, especially when we don’t have time to cook. But, although there are now special sausages for children on sale, such as “Tiger Cub” and “Leopardik”, there is some doubt that they are actually useful. And what can we say about inexpensive chicken sausages and other GMOs with all sorts of additives. But almost everything we buy in the store can be prepared at home, and home-cooked food will be much tastier and healthier. And, and candies, and, and sausages! It's worth taking a little time to feed your kids homemade food!

Ingredients for homemade chicken sausages:

• Chicken fillet – 500-700 g (breast, or cut the flesh from the thighs). It is better if the chicken is also not broiler, but homemade;
• Egg – 1 pc.;
• Milk – 100 ml;
• Onion - 1 pc.;
• Spices – I used only salt and pepper as the most natural seasonings. I think all sorts of curries and seasonings for chicken are unnecessary for a children's dish. But you can add fresh or dried herbs for taste!

We will also need cling film. But - attention! - not an ordinary one, because it cannot be heated to more than 40-60C, but one that is suitable for a microwave, as readers suggest in the comments.

How to cook homemade sausages:

If you have a blender, grind the fillet and onion with it, then add the egg, milk, spices and beat again. When using a blender, the consistency of sausages will be especially homogeneous and tender, almost like “real” ones.
And if you don’t have a blender, then simply grind the chicken and onions in a meat grinder, and then mix thoroughly with the rest of the ingredients.

Let the minced meat sit for 10-15 minutes, and you can begin the most exciting stage - forming the sausages! I was very interested. True, at first the sausages turn out to be slightly different sizes - but once you get the hang of it, you will have them exactly the same, just like at the factory!

So, unwind about 15 cm of film, put 2 tablespoons of minced chicken on its edge.

Give it an oblong shape. We cut off a piece of film and carefully, tightly wrap the minced meat in it, trying to leave less air under the film - air bubbles create small voids in the sausage.

Having rolled the film with minced meat into a “pipe”, we twist both edges, like a candy wrapper. And then we tightly tie the edges of the film on the sides into knots.

What a great sausage this turned out to be! Where are the shops? Everything in our home production is natural 😀

We wrap the rest in the same way. If you make it longer and thinner, you get homemade sausages; if you make it thicker and shorter, you get sausages. I got 11 sausages, slightly larger in size than store-bought ones.

Place the sausages in boiling salted water and cook for 5-7 minutes.

Then we catch them and wait until they cool down a little, after which we remove the film.

Delicious homemade chicken sausages are ready!

You can eat them simply boiled, or you can lightly fry them in a frying pan with vegetable oil to give them a more appetizing look.

You can also prepare homemade sausages for future use and store them in the freezer, taking them out and boiling them as needed. Very convenient, so now we will cook sausages at home.

I think it will be possible to experiment and diversify the recipe: add pieces of cheese - you will have sausages with cheese; for dad you can make “shpikachki” - sausages with pieces of lard; for kids - colorful, healthy and fun sausages with pieces of vegetables - carrot cubes, green peas, broccoli... Get creative!

Bon appetit to you and your children!

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The main component of homemade chicken sausages, naturally, will be minced chicken. Therefore, make sure that the minced meat or chicken fillet is fresh. You can use ready-made store-bought minced chicken, or you can make it yourself.

Cut the chicken fillet into pieces and pass through the finest (so the minced meat will be more tender) grate in a meat grinder. If you only have a medium and large wire rack, turn the mince twice to mince the meat as much as possible.

Add a medium-sized chicken egg, soft butter, milk (fat content in principle does not really matter, I used 2.5%), salt, pepper and ground coriander on the tip of a knife to the minced meat.

If your family has small children, then make sure that their sausages have a minimum of spices. First add the egg, milk and salt to the minced meat, mix well and divide into two parts. Add black pepper, sweet paprika and coriander to the adult portion; if desired, you can also season with sweet paprika, and leave the children's portion untouched.

Now comes the fun part - shaping the sausages. Decide on the size: it will be thick sausages, long and thin, or very tiny for babies.
Place about 2 tablespoons of minced meat on cling film.

Roll it tightly, wrapping it several times so that the minced meat does not “run away”, forming a sausage of a certain size.

Wrap like candy, tying the edges tightly with a knot or tying with thread. To distinguish children's sausages from adults, tie the first ones with red or other colored thread, so you will definitely not confuse them. Try to roll and tie the film tightly, then there will be no excess air and after cooking the sausage will turn out smooth and dense, without pits.

Boil water in a saucepan. Boil the sausages for 15 minutes. Everything is ready.

Chicken sausages can be frozen for future use. There are two options:

Freeze raw in film, and then boil without defrosting.

Freeze ready-made (boiled) ones, and then, using any available heat treatment method (for example, microwave or oven), give them the desired appearance.

Sausages can be eaten simply boiled - this is how I serve them to my child. For myself and my husband, I fry sausages in a frying pan until golden brown. This can be done with vegetable, olive and even butter. I use both a regular frying pan and a grill pan, the stripes come out really beautiful.

You can use any classic side dish for sausages or even rely on your own taste. The same is true with sauces and salads. These are sausages, homemade chicken sausages. They are already good in themselves.

If your children are quite difficult to feed, and of all the dishes offered for lunch or dinner, they are only ready to eat sausages, then try making homemade chicken sausages using my detailed recipe with step-by-step photos. The spring appearance and shape of this dish is captivating. Children, of course, notice the catch, but they never refuse to eat this “delicacy.”

How to cook chicken sausages at home

To make delicious baby sausages in cling film, we need chicken fillet. It doesn't matter what you use, the flesh from a whole chicken or just the breast. To save time, I took 900 grams of chicken breast fillet.

We twist the meat through a meat grinder with the smallest cross-section. In the same way, chop 1 large onion weighing approximately 150 grams.

Add 1 chicken egg and 2 tablespoons of semolina to the minced meat.

Salt the meat to taste and add 0.5 teaspoon of sweet paprika. Mix the minced meat thoroughly.

Now, you can start shaping the sausages. I’ll say right away that this is a rather painstaking task, but also quite interesting if you don’t do it alone.

So, line the cutting board with cling film. I advise you not to immediately cut off the end of the polyethylene, but to do this only when the sausage is half formed.

Place 1-2 tablespoons of minced meat in the middle. The amount of meat depends on how large you are going to make the sausages. Small, one-bite sausages look very nice, but they will take much longer to make. I usually wrap a sausage about 10 centimeters long.

Cover the meat with the free edge and form a long piece. It is advisable to try to remove as much air as possible from under the film at this stage.

Now, cut off the film from the main skein and roll our sausage into a tube.

We twist the edges and tie them with a tight knot.

We do this with all the minced meat. In the end, I ended up with 10 chicken sausages.

I put half of them in the freezer for storage. They must first be frozen on a flat surface so that our homemade sausages do not lose their shape, and after a day they can be transferred to a sealed bag.

We will boil the second part. To do this, boil a sufficient amount of water in a saucepan, add a little salt and drop the chicken sausages into the boiling water.

Cook them over medium heat for 20-25 minutes. Cooking a frozen semi-finished product will take 5 minutes longer.

Carefully place the finished sausages in a colander and wait until they cool completely. Be careful not to get burned by the hot steam contained in the cling film.

After the product has cooled completely, remove the film. In principle, you can stop there, but the appearance of such homemade sausages is pale, so they can be lightly fried in a frying pan.

Fried sausages acquire a beautiful “blush”. 😉

They can be served with any side dish. Today I have a rice-buckwheat mix with vegetables.

But most often I cook simply.

Preparing homemade sausages is, of course, a troublesome task, but what happiness does a mother feel when she sees the pleasure with which her children eat this culinary masterpiece. Try and treat your household with chicken sausages prepared yourself at home. I am sure that not only children will enjoy them.