How to make homemade sausages

Certainly it is not worth repeating once again that homemade food is much tastier and healthier than the dishes offered by our catering, since any housewife prepares even the simplest food with a soul and thoughts about those who will eat it. After all, hardly anyone will come up with the preparation of homemade dishes to supplement their composition with some kind of artificial colors, flavors and other chemicals that modern industry treats us so diligently with. This especially applies to sausages and other sausages. That is why I want to learn to cook your own products by yourself. Here we decided to start our research with sausages. We had just purchased a cooled chicken and, without thinking for a long time, we decided to cook chicken sausages.
 chicken sausages
How to poison industrial hell of a mixture of chemicals, it's better to work for the benefit of your stomach and health.And let these home-made sausages only remotely resemble the taste of their store analogs, but in their quality one can not doubt. And for the kids it's the most useful and "reliable" food. So, to prepare homemade sausages, we prepared the following ingredients: • chilled chicken (whole) weighing 1.7 kg; >• fresh milk - about 180 ml; • 1 chicken; • butter - about 50 g; • salt - two-thirds of a teaspoon; • paprika - a teaspoon; • ground black pepper - one third of a teaspoon; • mustard - a teaspoon; • vegetable oil - no more than 2 tablespoons.
 status in the ingredients
for forming sausages, we used the plastic wrap. We took literally an hour and a half to prepare the home-made chicken sausages. Now about the very process of preparation: We cook minced meat.First we thoroughly wash the chicken and disassemble the "parts" (breast, legs, thighs , wings). Then we put aside the wings (suitable for broth) and half of chicken breast (she was “staked out” for cooking Julien, the main chicken lover in our family).With the rest of the chicken parts, we remove the place for the collection of the most harmful substances - the skin, and remove all the flesh from the bones (that's what we need). We use bones together with wings for broth.
 Cooking minced meat
Now clean the flesh (and it turned out about 800 grams) cut into small pieces and together with butter (softened ) we transform into mincemeat with the help of a blender (a meat grinder will also fit).
 Cooking minced meat
Stir egg and part of milk into minced meat whipped into foam. Cooking Stuffing
Then we supplement the mixture spices, seasonings and, carefully kneading to homogeneity, gradually add milk, making sure that the stuffing is not too liquid. It should rest quietly on a spoon, and not spread. We leave the finished sausage stuffing in peace for 30 minutes so that it is present.
 sausage stuffing
 sausage stuffing
Forming sausages.Cut off a piece of food film (we used the size of 25 cm.x 35 cm.), lay out a maximum of 2 tablespoons of minced meat in the form of a strip and gently wrap, giving the form of sausages.
 Forming sausages
This is perhaps the most difficult in cooking sausages, because you need to try to tamp more stuffing, not allowing the formation of voids. The edges of the film are knotted. Done.
Shaping sausages
We made 12 sausages from all the stuffing, though not all are the same size in thickness and length. But this does not matter.
 We make sausages
Cooking sausages.Boil water in a saucepan, add some salt and lower sausages.
cook sausages
After boiling cook for 10 minutes and remove from boiling water, remove the film. It now remains to fry the cooked sausages in butter until golden brown - so they are even more appetizing.
 chicken sausages
 toast the sausages
Although they are good without roasting: juicy, tender, fragrant.Help yourself!
chicken sausages
Bon appetit! And in conclusion some tips on the topic: • for cooking home sausages, you can use any meat (pork, turkey, beef, lamb) or combine several types; • minced meat can be supplemented with any spices and spices (curry, garlic, zira, coriander), and fans of a variety of flavors can add vegetables (onions, green peas, sweet peppers, carrots) or mushrooms, cheese or hooks of lard; • milk can be replaced with cream or meat broth; • instead of a food film, sausages can be used to form a sausage bag or foil; • • you can use a pastry bag or plastic bag to lay the minced meat on the film cut corner; • such sausages may be stored in the freezer for quite a long time.

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