Finally, I figured out how to make homemade sausages for children - delicious, juicy, tender and, most importantly, healthy!
My kids love sausages very much! And we ourselves are not averse to boiling an appetizing sausage for dinner, especially when there is no time to cook. But, although now there are on sale special sausages for children, such as "Tiger" and "Leopardik", but something takes a doubt that they are still useful. And what can we say about inexpensive chicken sausages and other GMOs with all kinds of additives. But practically everything that we buy in the store can be cooked at home, and homemade food will be much tastier and healthier. And, and sweets, and, and sausages! It is worth taking a little time to feed the kids with homemade food!
Ingredients for homemade chicken sausages:
- Chicken fillet - 500-700 g (breast, or cut the pulp from the thighs). It is better if the chicken is also not a broiler, but a domestic one;
- Egg - 1 pc.;
- Milk - 100 ml;
- Onion - 1 pc.;
- Spices - I only used salt and pepper as the most natural spices. All sorts of curries and seasonings for chicken, I think, are superfluous for a children's dish. But you can add fresh or dried herbs for taste!
We will also need cling film. But - attention! - not ordinary, 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 fillets and onions with it, then add the egg, milk, spices and whisk more. The consistency of sausages when using a blender will turn out to be especially homogeneous and tender, almost like the "real" ones.
And if there is no blender, then simply twist the chicken and onion in a meat grinder, and then mix well with the rest of the ingredients.
Let the minced meat stand for 10-15 minutes, and you can proceed to the most exciting stage - the formation of sausages! It was very interesting to me. True, at first the sausages turn out a little different sizes- but it is worth getting used to, and they will be one to one with you, like in a factory!
So, we unwind about 15 cm of the film, put 2 tablespoons of minced chicken on its edge.
We give an oblong shape. Cut off a piece of the film and carefully, more tightly wrap the minced meat in it, trying to keep less air under the film - small voids are obtained from air bubbles in the sausage.
Having rolled the film with minced meat into a "pipe", we twist both edges, like a wrapper for a candy. And then we tightly tie the edges of the film on the sides into knots.
That's what a cool sausage turned out! Where to shop! In our home production, everything is natural π
We wrap the rest in the same way. If you make it longer and thinner - you get homemade sausages, if thicker and shorter - sausages. I got 11 sausages a little larger than the purchased ones.
We dip the sausages in boiling salted water and cook for 5-7 minutes.
Then we catch it and wait until it has cooled down a little, after which we remove the film.
Delicious homemade chicken sausages ready!
You can eat them just boiled, or you can lightly fry them in a pan with vegetable oil to give a more appetizing look.
And 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 - there will be sausages with cheese; for dad, you can make "pork sausages" - sausages with pieces of bacon; for kids - colorful, healthy and funny sausages with pieces of vegetables - carrot cubes, green peas, broccoli ... Imagine!
Bon appetit to you and your kids!
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If you have big lovers of sausages at home, then this recipe for homemade chicken sausages will be very useful to you and will become a lifesaver. It's easy to cook. Of course, they differ in taste and color from the store ones, but even for the better.
It is also distinguished by the fact that homemade sausages are prepared from healthy and natural ingredients: chicken fillet, milk, eggs and butter. You can prepare convenience foods in advance and keep them frozen. So, if you take a little time and wind up the sausages for future use, then it will be enough to cook a couple and a quick lunch is ready.
This recipe uses chicken, but the delicious sausages are also made from lean pork, beef, and rabbit. Experiment and eat right.
Ingredients:
- Chicken fillet - 350 g
- Chicken egg - 1 pc. (small)
- Butter - 35 g
- Milk - 80 ml
- Salt to taste
- Ground black pepper - a pinch
- Ground paprika - 1/3 teaspoon
- Coriander to taste
Read also:
How to make homemade sausages
1. It doesn't take as much time to cook sausages as it might seem. First, chop the chicken fillet. The easiest way to do this is in a meat grinder. Diet homemade sausages are obtained from fillets, which can be given to children.
If you want to be fatter, take chicken thighs... Chicken meat with fat will be used for sausages. The pulp from them can be peeled carelessly, because delicious chicken soup will come out of the leftovers.
2. Then toss the already melted into the minced meat butter and stir everything well. If using thighs in a recipe, the amount of oil can be cut in half.
3. Next we drive in one small egg. Salt the minced chicken, pepper, add milk, coriander and black pepper.
4. Now you need to mix everything well.
5. After the minced meat for the sausages is ready, you can start shaping them. You will need cling film right away. To make it easier to work, you can prepare in advance pieces of film of the same size, about 15 by 20 cm. Cutting it is easier with large scissors.
We lay the cling film on a flat surface, spread 1.5-2 tablespoons of minced meat in the top center. If you want to diversify recipe, then grated processed cheese can be wrapped in the middle of the sausage.
6. Next, you need to gently roll the minced meat in the film so that you get a beautiful sausage. If you see that there are a lot of gaps and air inside, then try to remove it. Then tie the ends of the film with a thread so that it does not unwind in water.
7. Depending on what size and thickness you want to get the finished product, roll the sausages. Shape everything in this way. You should get an average of 6-8 medium pieces.
8. Transfer the wrapped sausages to a saucepan. Fill in cold water so that the water completely covers them. We put the saucepan on high heat, and when the water boils, we reduce and cook the sausages for 20-25 minutes, depending on their size.
As homemade sausages are cooked, carefully remove them from the water and remove the film. The inside of the film will be very hot liquid, so take care of your hands and remove the film very carefully.
9. And finally, put a frying pan on the fire with a little vegetable oil... When it warms up well, lay out the sausages and fry until a beautiful golden brown crust.
10. Delicious chicken sausages are ready at home! For a side dish, you can boil potatoes and cook a simple vegetable salad... Bon Appetit!
The main component of homemade chicken sausages, of course, will be minced chicken... Therefore, make sure that the minced meat or chicken fillets are fresh. You can use ready-made, purchased minced chicken, or you can make it yourself.
Cut the chicken fillet into pieces and pass through the smallest (so the minced meat will be more tender) grill in a meat grinder. If you only have a medium and large grate, then rotate the minced meat twice to chop the meat as much as possible.
Add to the minced meat egg medium size, soft butter, milk (fat content, in principle, does not really matter, I took 2.5%), salt, pepper and ground coriander on the tip of a knife.
If your family has small children, then make sure that their sausages are with 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 serving, if desired, you can also season with sweet paprika, and leave the baby part untouched.
Now the most interesting thing is the formation of 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 plastic wrap.
Roll it up tightly, wrapping it several times so that the minced meat does not "run away", forming a sausage of a certain size.
Wrap like a candy bar, tied tightly with a knot or 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 tightly roll and tie the film, then there will be no excess air and after boiling the sausage will turn out even and dense, without pits.
Boil water in a saucepan. Boil the sausages for 15 minutes. All is ready.
Chicken sausages can be frozen for future use. There are two options:
Freeze raw in a film, and then, without defrosting, boil.
Freeze the ready-made (boiled) ones, and then, using any available heat treatment method (for example, a microwave or oven), give them the desired look.
Buying things like sausages and sausages now is just scary. There is nothing left of those Soviet products in them. If it is much more difficult to make sausage at home, then such chicken fillet sausages, as it turned out, are very simple. You can safely use cling film as a shell for them. We will cook them right in the film. It calmly withstands heating in water, helps the product to keep its shape and then it is perfectly removable.
Homemade chicken fillet sausages: recipe
When I made them for the first time, I was tormented by doubts whether the sausages would be juicy enough. After all, it's not a secret for anyone that breast fillet is the driest part of chicken. However, they turned out to be in vain, as well as anxiety over the bottom of what would be bland, tasteless, etc. After purchased sausages and meat products, which are stuffed with flavorings, flavor enhancers, aromas and dyes, natural product can definitely seem gaudy. Fortunately, this is not the case. These do-it-yourself sausages in ordinary home conditions, without the use of any special devices, are very tender, juicy and aromatic. Especially if it is possible to buy a home broiler from a trusted seller. And if not, then don't. Even from a purchased fillet, they will turn out better than store-bought ones.
Ingredients for 8-10 pieces:
- chicken breast fillet - 600g;
- onion - 1pc;
- egg - 1pc;
- cream or milk - 0.5 cups (125 ml);
- salt to taste;
- ground black pepper - to taste;
- ground paprika - 1 tablespoon;
- cling film.
Chicken sausages at home: a recipe with a photo
You can eat homemade sausages either simply boiled or lightly fried in a pan or oven. Remove the film immediately after cooking.
Calmly give chicken fillet sausages to your child, they are also great for diet food, for the so-called PP. If you want to make the already low calorie content of the dish even lower, use 1% fat milk. I do not recommend completely fat-free, this is no longer a natural product, which is also not good.
How to cook chicken sausages at home
Products:
- Minced chicken - 1-1.2 kg (use breasts or thighs)
- Egg - 2 pcs.
- Milk - 200 ml
- Butter - 100 gr.
- Salt, pepper to taste
Preparation:
Everything is prepared very quickly. It is better not to use store-bought minced meat when there is a food processor or a meat grinder - this is a matter of 2 minutes. Moreover, if you use breast or fillet. Let's get started.
We make minced meat. Scroll the meat in a meat grinder with a fine grid or on a food processor. Pieces are not needed here, the minced meat should be homogeneous.
Add butter, it is better to take soft, room temperature... If suddenly you forgot to get it out of the freezer in advance, it doesn't matter. We use ice cream, just chop it with a knife into small crumbs.
Now it's the turn of eggs and milk. We introduce eggs first - mixed, then milk. Pour milk in portions, stirring well each time. Salt and pepper, you can add other favorite spices.
Now let's proceed directly to the formation of sausages. For this we need cling film. Spread the film on the work surface. I'm on cutting board put the film on, cut it off about 30-40 cm, maybe a little more. With a tablespoon, spread the minced meat from one edge of the film and start rolling the sausages like sweets.
We try to twist it tight so that all the air comes out, we tie the ends, you can use a film or thread.
The first sausage is the most difficult, then it will go faster and more fun. The amount of minced meat depends on what size you want to get a sausage, 1-2 tbsp. l. will be enough. If you need more sausages, then feel free to put 4 tbsp. l.
I had 1.3 kg minced meat, it turned out 23 sausages, for one sausage I used 1.5 tbsp. l minced meat.
How to cook and serve
Boil chicken sausages in water, after boiling, cook for 15 minutes over medium heat. Do not be afraid of the film, nothing will happen to it, it will remain intact. You can serve simply boiled or lightly fry them in a pan (already boiled). We liked most of all just to boil them with mashed potatoes and salad from fresh vegetables... By the way, they taste like store milk, delicious!
Cooking for future use
Chicken sausages can be frozen and you will always have a quick dinner ready with any side dish. The cooking time can be extended by a few minutes. I measure the time after boiling, and the same 15 minutes is enough.
Despite the fact that chicken sausages are prepared, they are still very satisfying, and how juicy! I definitely recommend that you try and evaluate this amazing recipe for yourself. Homemade, always tastier.
From SW. Margarita Sizonova.
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