Already read: 15430 times

Homemade sausages – this is a real delicacy that combines all the benefits of natural ingredients and a delicate homemade taste. How to cook homemade sausages read and watch further.

Homemade sausages: recipes with step-by-step photos

Often you want to eat sausage with potatoes or pasta, but sausages from the store are not always healthy and can even harm our body. I suggest you prepare homemade sausages from mixed minced meat or diet ones from chicken fillet. As a shell I use ready-made sausage casing or regular casing cling film.

Pork and beef sausage recipe

Ingredients:

1 kg beef fillet
1.5 kg pork tenderloin
50-60 gr. sea salt
1 tbsp. l. dry mustard
0.5 tsp each ground black and red pepper
0,5 tsp ground nutmeg
0.5 tsp. garlic powder
0.5 tbsp. l. Sahara
80 gr. milk powder
250 ml milk (cold)
sausage casing

Cooking method:

1. Wash the meat, trim the veins and cut into cubes.

2. Pass through a meat grinder meat 2-3 times. It is better to use the smallest grate.

3. In a bowl, mix mustard, salt, peppers, garlic, nutmeg and sugar.

4. Add the mixture to the minced meat.

5. Mix the minced meat thoroughly, then pour cold milk into it. Can add a raw egg.

6. Beat the minced meat with a blender until it becomes a paste. Add dry milk to the homogeneous paste-like minced meat and knead the mass with your hands.

7. Fill the sausage casing with minced meat using a meat grinder or a special syringe, avoiding air bubbles.

Sausages should be firm. Twist every 15 cm alternately in different directions.

8. Preheat the oven to 60-70 degrees. Line a baking tray with baking paper. Place sausages on paper. Place the baking sheet in the oven for 1 hour.

9. Then put the sausages into a deep saucepan and fill with warm water. Place the pan over low heat and heat the sausages at 75 degrees water for about 15 minutes.

Important! The time for heating water to this temperature is 2-3 hours. You can add warmer water to the sausages, gradually bringing it to 75 degrees.

10. Then cool the sausages with an ice shower.

Ready-made sausages can be frozen. Before serving, boil the sausages for 2-5 minutes or fry/bake on the grill.

Recipe for Tender Chicken Breast Sausages

Ingredients:

1 kg fillet chicken breast
150 ml milk 3.5%
50 gr. butter
onion
1 tooth garlic
ground pepper

Cooking method:

Peel the onion and garlic.
Pass the chicken fillet through a meat grinder along with onions and garlic.
Pour half the milk into the minced meat and add spices.
Beat the minced meat with a blender.
Add the remaining milk, soft butter, egg and salt to the minced meat.
Beat the minced meat again with a blender or knead with your hands.
Cover the table with cling film.
Place 2 tbsp on the edge of the film. l. minced meat.
Roll the film into a tight roll, wrapping the sausage 2-3 times, tying the ends in knots.
Repeat the same with all the minced meat.
From given quantity minced meat makes about 15-20 sausages.
Boil sausages in boiling water for 10-15 minutes.
Homemade sausages are served with a variety of side dishes, salads and appetizers. These sausages can be given without risk small child, bake in the oven or fry on the grill.

Video recipe “Homemade sausages according to an Italian recipe”

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Prepare all ingredients. Buy your meat and choose all the ingredients you'll need to make your sausages. It is not at all necessary to strictly follow the recipe exactly. You can omit the spices you don't like or add others according to your preferences. Be creative and experiment with your cooking process.

Buy a meat grinder. If you make sausages from scratch and plan to do it more than once, you should invest in a meat grinder. It will allow you to grind the meat thoroughly - exactly as required in the recipe. And more importantly, a meat grinder will save a lot of time.

Some food processors come with a meat grinder attachment, which is great for making sausages.
Buy a meat grinder with modes for both coarse and fine grinding, because different recipes require different textures of meat.
If you don't want to twist the meat yourself, you can ask your butcher to do it for you.

Buy a sausage stuffing machine. This is another essential element, especially if you plan to make sausages occasionally or regularly. Stuffing minced meat into pork casings significantly improves the taste of sausages, since the casing perfectly combines the taste of meat and marinade. This is completely impossible without shells. If you are confident in your skills and abilities, you can stuff the shells by hand, but keep in mind that it is very difficult.

Some meat grinders come with a sausage stuffing machine.
If you don't want to buy a stuffing machine, you can shape the meat into patties instead.

Select sausage casings. Most often, sausage casings are made from salted pork intestines. They can be purchased at most butcher shops, and probably online as well. Shells are usually sold by the meter. About five meters of intestines weigh about half a kilogram.

You can also buy synthetic casings - they are made from collagen.
You can also use blanched savoy cabbage leaves as the casing if you don't want to use guts or collagen casings.

Refrigerate meat and all sausage cooking equipment. Before you begin, clear out your entire freezer so you have room for meat, fat, and all the equipment you'll be using, including bowls. It is very important to keep all ingredients and utensils cold while cooking sausages. If the fat gets soft, it won't mix with the meat as well as it should. This means that when it comes time to cook the sausages, the fat will cook separately from the rest of the meat, in other words, the sausages will be spoiled. If you keep everything cold, this won't happen.

Freeze meat and fat before you begin. It is thanks to freezing that the meat will remain cold enough during cooking.
Place the equipment in the freezer for several hours before preparing the sausages.
When you're ready to start, make sure everything is cool enough. Ingredients and equipment need to be cool enough that you feel uncomfortable handling them. If things start to get hot, put them back in the freezer while you cook the sausages. Only take them out when they are cool enough for you to continue working.

Homemade food is usually tastier and more nutritious than store-bought: it is prepared from natural ingredients without the use of synthetic preservatives, dangerous dyes, emulsifiers and other “chemicals”. This is especially important when the child likes store-bought processed meat products. It is not necessary to wean your baby from this habit, because you can prepare sausages at home. A step-by-step recipe with photos will help you cope with this task in no time. Moreover, the taste will not be affected at all, but mothers will be sure that the child ate real meat and not a substitute.

Homemade chicken sausages

When buying sausage products in a store, you need to take into account many factors: expiration date, storage conditions, composition, calorie content, cooking method, etc. Now this product is equated to fast food, junk food. Homemade chicken sausages made by yourself are a completely different category. They can be safely eaten without violating the basics of proper nutrition.

Required components:

chicken meat – 0.5 kg;
fat milk – 100 ml;
egg – 1 pc.;
butter – 45-50 g;
ground black pepper – 1-2 pinches;
salt – ½ tsp. without top;
crushed coriander seeds - ½ tsp;
sweet paprika (powder) – ½ tsp.

Steps for preparing tender sausages at home:

Prepare the meat base. Grind the chicken fillet until mushy. It is allowed to use store-bought minced meat. The main thing is that it is fresh and not subjected to repeated freezing.
To make the minced meat especially tender, it is recommended to pass it through a meat grinder twice. Moreover, it is necessary to use a grill with the smallest holes.
Beat a large egg into the resulting mass. If it is small, you can put two. Add softened butter, pour in milk. It is advisable to use whole, high fat content. But low-fat will also do.
Salt and pepper. Add the rest of the spices. It is better to grind coriander and black pepper immediately before adding. Then the aroma will be richer.
Important note! If sausages are prepared for children, you need to divide the minced meat into two portions. Prepare one part as indicated above. It is recommended not to put a lot of spices in the second, especially pepper.
Form sausages. Take a couple of spoons of the meat mixture and place on a piece of cling film. Roll the minced meat tightly into a sausage (here you can experiment with the shape: thick, thin, long, short). Drive out all the air, twist the ends on the sides. Tie it off, resulting in something like packaged candy. To avoid confusion about where the adults are and where the children's sausages are, use different colors of ropes.
Boil the resulting sausages for 15-20 minutes. Serve with sauce or any nutritious side dish, after removing the film.

Like any other homemade semi-finished product with a special cooking technology, you want to save sausages for future use. Then you will always have delicacy meat at hand. In this case, the products are frozen raw or prepared. In the first case, they are boiled before serving until cooked without prior defrosting. In the second freezing method, boil the sausages for 5-8 minutes and cool. Then placed in a tight bag, folded into freezer. With this option, before serving, the dish must be cooked until microwave oven, in a frying pan, in the oven.

Because the minced chicken very tender, the sausages don’t just need to be boiled. For variety, they can be fried in a small amount of oil, grilled, or in a double boiler.

Creamy homemade sausages according to GOST

The formula for this dish was used back in Soviet times, when meat products were of high quality. We suggest you use it at home.

You will need the following products and equipment:

veal (beef) – 900 g;
pork with a thin layer of fat – 900 g;
cream 20% fat – 1.2 l;
salt – 30 g;
nitrite-salting mixture – 30 g;
ground white pepper – 4 g;
granulated sugar – 4 g;
ground allspice – 3 g;
nutmeg – 2 g;
polyamide shell (with minimal diameter);
twine (tourniquet) for tying (tight rope).

How to cook homemade sausages according to GOST (step-by-step recipe with photos):

Cool the meat, but do not freeze it. Cut into pieces. Mix. Pass it through a meat grinder with a fine grid twice.
Mix dry ingredients in a separate container. Send into minced meat.
Mix well, first with a spoon, then with your hands until a homogeneous consistency is obtained. In this case, you need to slowly pour cream into the mixture. It is important that they are very cold, just icy. For convenience, it is recommended to use gloves. The result will be slightly sticky minced meat without moisture or lumps.
After mixing, keep the meat mixture in the refrigerator for 24 hours.
Take the minced meat out of the refrigerator, stuff it into the film (not too tightly). Tie the uniform with a tourniquet at a distance of 10-15 cm.
Leave them on the counter for a couple of hours at room temperature.
Take a deep container and put sausages on the bottom. Fill them with warm water and place a thermometer in the water. To prevent meat products from rising to the surface, you can press them with an inverted plate of small diameter.
Place the container on the lowest heat. Heat to a temperature of 80 degrees. This will take about 90 minutes.
When the water reaches the desired temperature, cook the sausages for about 20 minutes. Using a kitchen thermometer, periodically check that the temperature of the meat does not exceed 68 degrees. If more, you need to remove it from the heat.
Quickly cool sausages under running water cold water, dry with a paper towel. Place in the refrigerator.
Cook in the usual ways: heat in the microwave, fry in a pan, boil a little. To keep the products longer, freezing is used.

You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: chicken, pork or beef.

Recipe 1: Homemade chicken sausages (step-by-step photos)

Homemade sausages are a healthy and tasty alternative to store-bought ones. These sausages can be made from chicken fillet or turkey. Use cling film as a shell. If desired, you can add shelled pistachios, champignons, Bell pepper or greens, and replace the milk with cream. If you are preparing sausages for small children, then exclude garlic and ground black pepper from the recipe. Sausages can be prepared for future use - just freeze them.

Chicken breast fillet - 1 kg;
Milk 3.5% - 150 ml;
Large egg - 1 piece;
Butter - 50 grams;
Medium onion - 1 piece;
Garlic - 1-2 cloves;
Salt, ground black pepper.

Wash the chicken fillet, dry it and cut into pieces.

Mince the chicken fillet, peeled onion and garlic twice.

Add softened butter, warm milk, egg, salt and spices to the minced chicken.

Mix thoroughly.

Spread cling film on the table. Place 2 tablespoons of minced meat on the edge of the film. Form a sausage by wrapping the minced meat tightly in 2-3 layers of film. Cut off excess film. Tie one end of the film with a strong knot.

Tie the other end of the film into a knot, making sure that there is no air left inside the film with minced meat.

Sausages can be made different sizes. Children will love the little sausages.

Place the sausages in boiling water and cook for 15 minutes.

Place the finished sausages in a colander and let the water drain. Remove the film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients I get about 20 medium-sized sausages. If you make baby sausages for children, you will get twice as many of them.

Serve the chicken sausages hot.

As a side dish for homemade chicken sausages Serve porridge from any cereal, pasta, boiled or fresh vegetables, and herbs.

Recipe 2: Chicken sausages at home

Chicken breast - 1 piece
Chicken egg - 1 pc.
Carrots (medium) - 1 piece
Onion - 1 pc.
Garlic - 1 head
Spices
Pepper

Wash the chicken breast, remove the skin and remove the bones. Prepare minced meat from the cleaned fillet and add an egg to it.

To the minced meat add finely grated carrots, finely chopped onion and garlic.

Then add salt, pepper and spices to your taste. I use this chicken seasoning mix.

Dilute the resulting mixture with milk (or water) and mix thoroughly.

The next stage is preparing the sausages; for this you need to spread cling film and carefully place the minced meat on it. The more minced meat you put in, the thicker the sausage will be; I usually put out a couple of spoons.

We roll the film with minced meat into a tube several times.

We cut the film and fold the edges like a candy wrapper, you can tie it in a knot or tie it with thread.

These are the sausages you should get, from this amount of ingredients I got 12 small sausages.

The next step is to lower the finished sausages into boiling water and cook for 20 minutes.

Cool the finished sausages and remove the film. Ready! If you wish, you can also fry the sausages until golden brown, or it is very convenient to take them with you on a picnic, or you can freeze them for further storage. Tasty and healthy. Bon appetit!

Recipe 3, step by step: how to make homemade sausages

Making sausages at home is very easy. All you need is a pan, cling film and meat on hand. Everything turns out easy, fast and tasty. Sausages can be made for future use and stored in the freezer, if necessary fry in a frying pan - and you're done!

Chicken fillet - 500 grams
Egg - 1 piece
Butter - 50 grams
Milk - 100 Milliliters
Salt - To taste
Ground black pepper - 2 Pinches
Ground paprika - 0.5 teaspoons
Coriander - 0.5 teaspoons

Cut the meat into pieces and pass through a meat grinder or chopper. In the process, add a piece of butter and continue stirring the meat.

Add raw egg, paprika, ground black pepper, ground coriander, salt, milk. Mix thoroughly.

Place cling film on the table, add two tablespoons of minced meat and roll the film like candy.

Try to roll the sausages tightly to remove as much air as possible, then the products will turn out smooth and beautiful. Tie the edges with thread.

Pour over the sausages cold water and bring to a boil, simmer over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil until nicely crusted. Serve hot with your favorite sauces!

Recipe 4: Homemade Turkey Sausages Wrapped in Film

A homemade sausage recipe is simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages, which you just need to boil in boiling water.

minced chicken or turkey – 600 g;
chicken egg – 1 pc.;
milk – 100 ml;
onions - 1 onion;
salt and pepper to taste

Peel the onions and cut them into large pieces, and then pass them through a meat grinder along with the minced chicken.

Then put the minced meat into a blender bowl, add milk, beat in the egg and beat.

Place in a bowl, add salt and pepper and mix thoroughly.

We will spread the minced meat onto the film using a special pastry syringe or a tablespoon. You can also use a regular milk carton for these purposes, after cutting off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and place our minced meat on it, distributing it evenly in the center.

Then carefully roll the film, forming a small sausage.

Carefully but gently press the film against the minced meat, this will avoid the appearance of air bubbles. Of course, they will not spoil the taste of the finished product, but appearance will suffer.

Then carefully compact the minced meat by pressing on it from different ends of the sausage. We twist the end of the film, tie it with cotton thread, tying it with several knots. We do the same with the other “tail”. The result is a neat sausage.

If you do not plan to cook the sausages right away, put them in the freezer.

That's all the wisdom! We made turkey sausage at home. Now all that remains is to boil them in boiling water for 5-7 minutes, and then you can serve them with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take the finished homemade sausages out of the pan, carefully remove the casing, cutting off the “tail” of the film on one side.

Recipe 5: how to cook sausages in cling film

These sausages can be frozen for future use. You can add various seasonings, herbs, and cheese to the minced meat.

Minced chicken - 400 gr.
Semolina - 2 tbsp.
Onions - 1 pc.
Egg - 1 pc.
Garlic - 3 teeth.
Salt - ½ tsp.

Place the minced meat in a bowl, add the egg and mix.

Add semolina, mix.

Peel the onion and chop finely.

Add onion, salt, chopped garlic to the minced meat and mix.

Spread cling film and place 2 tbsp on its edge. prepared minced meat, shape into a sausage with wet hands.

Wrap the resulting sausage in cling film, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken sausages (with photo)

chicken fillet - 400 gr
milk - 3.2% - 100 ml
salt - to taste
ground black pepper - to taste
chicken egg - 1 piece

Wash the chicken fillet well. Let's remove the extra veins. Cut into small pieces.

Salt and add one raw egg. Grind with a blender (or any other food processor).

Pepper the resulting mass to taste and add milk. Add milk and mix well until smooth.

Place 1.5 tbsp on a small piece of cling film. tablespoons of the mixture and gradually wrap it in the sausage, compacting and releasing the air.

We tie it in a knot along the edges, I didn’t tie it and wrapped it well. They don’t fall apart when I cook them.

Cook for 5-7 minutes in boiling water like regular sausages.

In order for the sausages to turn out so nice and not boring, they need to be fried on both sides butter. All! The children will be delighted!

Recipe 7: Beef sausages at home

beef fillet - 1600;
cream - 200 ml;
butter - 100 g;
beets - 1 piece;
salt - to taste;
nutmeg - 0.25 tsp;
dried dill - 2 tbsp;
dried garlic - 1.5 tbsp;
pork - 4 m;
chicken eggs - 2 pcs

So, cooking homemade beef sausages in detail. Take beef fillet. Take a good piece, there is no time to save money. Wash the meat thoroughly.

Cut the meat into pieces that will fit into a meat grinder to grind the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through a meat grinder 3 times. Yes, exactly 3, we don’t need less, we need a straight homogeneous sausage structure. If you make baths, then 1-2 times will do.

So, the meat after the 1st scroll:

After the 2nd:

After the 3rd:

It is often written that homemade sausages end up gray, bluish, or some other unattractive color. Brown. I solved this issue very simply, with the help of beets. Natural dye that did not affect the taste in any way). So, wash the beets and clean them.

We cut into cubes that are suitable for rolling in a meat grinder.

Scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for sausage mince.

Let's make our dye. We fold ordinary gauze several times, put a couple of spoons of minced beetroot into it and squeeze the juice into the minced meat. I was a little embarrassed and only squeezed out the juice of half the beets; next time I’ll squeeze out the whole beets for an even more intense color, because a decent portion of the juice will come out into the water during cooking.

Add eggs, nutmeg,

dried garlic,

heavy cream,

Take butter at room temperature,

cut it into cubes, send it to mince.

Mix the minced meat thoroughly. He's ready! Place it in the refrigerator for at least 12 hours.

After 12 hours, prepare the ingredients for forming the sausages: sausage attachment, casings, twine.

Let's prepare the wombs. They come in a strong saline solution in a bag. We don’t take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But I took it by eye.

We place a container in the sink so that the intestines do not leak out when rinsing. Pour some water into the container. Gently push the end of the intestine apart with your fingers; it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, and rinse the intestines with running water.

To tie sausages we use cotton twine like this. But strong cotton threads will also work. We cut off pieces of 7 centimeters at once, several pieces.

We assemble the meat grinder by putting on a long sausage attachment instead of a meat grinder mesh.

Take the minced meat out of the refrigerator and mix it thoroughly again. This is the structure.

Carefully, like a stocking, we put the casings on the sausage attachment like this. We tie the end of the casings with twine.

We begin to pass the minced meat through a meat grinder. During the first scroll there will be a lot of air bubbles, because initially the sausage cone was empty. Therefore, we make the first sausage tentatively, compacting the meat with our hands. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine.

Now we have no air in the cone, the process will go faster.

Carefully pass the minced meat through the meat grinder, holding the casings with your hand and regulating the process of filling and lowering the casings from the nozzle. There is no need to make it very tightly so that the sausages do not burst during cooking.

When the wombs are filled to the length of your palm, twist them several times, as in the photo. And we twist the next sausage. I made batches of 3-4 pieces to make it easier to cook the bunch without cutting it off before cooking. After forming 3-4 pieces, I cut off the casings, repeating the steps that I indicated after the first test sausage.

In the finished batch of twisting, I also tied it with twine and made a knot. If there are air bubbles, pierce them with a regular needle, releasing the air out. No minced meat will leak out during cooking because of this, and the casings, on the contrary, will adhere more tightly to the minced meat.

Now my sausages are ready to cook. I cook them in batches of 3-4 for children, it’s a little expensive for adults and the process is slow). A kilogram of such sausages cost me about 750-800 rubles due to the high cost of beef. These sausages can be frozen and stored in the freezer.

These sausages are easy to cook: place the sausages in boiling salted water, and after boiling, cook for 30-40 minutes.

The sausages will shrink in size as they cook. After cooking, remove the twine.

This is what a sausage looks like in cross section. Quite a decent color, the structure is uniform. Delicious natural sausages, the taste of cooked sausage was given to us by nutmeg and garlic powder.

Recipe 8: homemade pork sausages in the oven

Lean pork - 1100 grams
Fatty pork - 600 grams
Lard - 600 grams
Mustard powder - 0.5 teaspoons
Pork intestines - 1 piece (1.5 meters)
Ice water - 150 Milliliters
Sugar - 0.25 teaspoons
Dry garlic - 0.25 teaspoons
Dry nutmeg - 0.25 teaspoons
Freshly ground white pepper - 0.25 teaspoons
Nitrite salt - 15 grams
Table salt - 30 grams

Cut all the meat and lard into small pieces. After this, put it in the refrigerator until slightly frozen.

Now we will prepare the minced meat itself. Pass the pork and lard through a meat grinder. First, grind on a medium nozzle, and then on a pate grid (fine).

Take out the food processor and, in a processor equipped with knives, process the minced meat. To do this, divide it into portions and add a little ice water.

Attach the sausage attachment to the meat grinder. Rinse the intestine and fill it with minced meat. You will get three segments of 50 centimeters each. Then put the sausages in the refrigerator for 4 hours.

Remove the products and place them in the oven on a wire rack. Bake for an hour at low temperature and another hour at 180 degrees. It is ideal if you have a temperature probe that needs to be installed in the sausage itself. It should be heated to 70 degrees.

After 2 hours, the products can be taken out. Put them in the refrigerator for a day, and then try them!

Bon appetit!

The following recipes are a quick and convenient version of a minced meat dish. Homemade sausages, without a doubt, will help out any housewife more than once, saving her a lot of time and effort. The recipe for homemade sausages is very simple and preparing them is faster and much easier than cutlets. They are quite inexpensive, and always turn out delicious, and contain only healthy and natural ingredients.

Recipe 1. Homemade sausages

Ingredients:

meat (whatever you like, I prefer pork + chicken fillet),
onion - 1 pc.,
garlic, optional
salt, pepper, spices to taste.

Preparation:

pass the meat through a meat grinder along with the onion, add salt, pepper, spices and crushed garlic and mix the minced meat well.

We take cling film or a baking sleeve and cut them into rectangles slightly longer than sausages (I make sausages 13-15 cm long). Spread the minced meat with a spoon on the prepared surface of the film (about 2.5 tbsp), give it the shape of a sausage and wrap it like candy in film or a sleeve. The ends can be tied with regular thread. Cook the sausages in boiling water for about 5 minutes. Then we take it out, remove the film and enjoy.

There are many options for minced meat: if you take chicken, you can grate a little cheese into it or add lard for juiciness. My friend adds to chopped meat a little semolina and an egg. I prefer not to add anything other than spices.

Recipe 2 (for chicken)

Ingredients:

chicken fillet - 400-500 g.,
milk - 200 ml,
mustard (in the form of powder or ready-made seasoning) - 1 tsp,
sweet paprika - 3/4 tsp,
hot paprika - 1/4 tsp,
freshly ground black pepper and salt to taste.

Preparation:

cut the chicken fillet into pieces and pour milk over it, let stand for 30 minutes.

Then place the fillet with milk and the remaining ingredients (or part of them, since you can then add the final amount to taste) into the blender.

Bring the chicken mass to a homogeneous state, add spices as necessary and make sausages as in recipe 1.

The good thing about the recipes is that you don’t need to make cutlets out of minced meat and fry them; it’s practically boiled minced meat. Some people make “sausage” preparations for future use and freeze them. It’s worth trying to make homemade sausages once, and you’ll figure out how you can change the recipe to your taste.

"Quick sauce from tomato paste"or "Homemade mustard powder" will be very useful.

I would like to add that I pre-treat store-bought meat or chicken in hydrogen peroxide to clean it from possibly not very environmentally friendly animal feed.

Recipe 3. Homemade chicken sausages

It's simple dietary dish from chicken breast, in the form of homemade sausages, may well replace a popular product, but in a natural and healthy version.

Chicken meat is the most common and affordable product today; cooking from it is convenient and quick. However, sometimes it can raise doubts about its environmental friendliness (it is not known what kind of food the chickens were fed), so I recommend cleaning the chicken fillet a little with hydrogen peroxide before cooking

Ingredients:

chicken fillet - 500-700 g.
milk or cream - 100 g.
onion - 1 large
carrots - 1 pc.
egg - 1 pc.
dill, salt, pepper

Preparation:

Peel the onions and carrots, cut them and put them in a blender along with the chopped chicken fillet. Grind until smooth. Or we prepare minced meat using a meat grinder.

Add the rest of the ingredients, mix well and get minced chicken sausages.
chicken fillet dish

We take cling film and cut it into squares in which we will wrap the sausages.

Place minced chicken in the shape of a sausage on each square of film and wrap it tightly, tying the ends with thread.

Cook the sausages in boiling water for about 10-15 minutes.

Remove, remove the film and serve hot to the table. It will also be delicious if you lightly fry the prepared sausages in butter in a frying pan.

Homemade sausages are an excellent dietary dish made from chicken fillet. The recipe is not strict; depending on your preferences, you can add various seasonings and other vegetables to the minced meat, for example, pumpkin, garlic, some potatoes, etc.

With a vegetable side dish, such sausages will be a healthy, tasty and dietary dinner or lunch. This is the recipe healthy eating. If you love sausage rolls or your kids love sausages, this recipe may be helpful for you too.

Recipe 4. Tender chicken sausages

Ingredients according to the recipe:

400 g chicken fillet
200 ml milk
1 tsp spicy mustard
3/4 tsp. sweet ground paprika
1/4 tsp. hot ground paprika

Ingredients (mine):

a pinch of sweet ground paprika
150 ml milk
350 g chicken fillet
pinch of nutmeg
1/2 tsp. coriander
pinch of black pepper
garlic, salt to taste (I used about half a teaspoon of salt and 1 small clove of garlic)
*Chop all the spices along with salt and garlic.

You will also need cling film suitable for heat treatment. I used freezer bags, cutting them because... Their packaging indicated that they could also be used for cooking.

Preparation:

Cut the chicken fillet into small pieces, pour cold milk and leave for 30 minutes. After this, thoroughly grind the mass with a blender until smooth minced meat.

*You may need more or less milk than indicated in the recipe, so it is better not to pour all the milk over the chicken at once, leave a little, and add it later if necessary (the main thing is that the mass is not too thick - otherwise it will be difficult to squeeze out of the pastry bag, and not too liquid - otherwise you won’t be able to form sausages.)

Mix the resulting minced meat with spices and salt. Place it in a pastry bag or just a tight bag. Place sausages onto the film using a pastry cutter with a wide round hole, or simply by cutting off a corner of the package.
Wrap the future sausage tightly in film, trying to prevent air from getting inside, and tie the ends.

If you cook the sausages right away, then before doing this you need to keep them in the refrigerator for 1-2 hours. Or you can freeze them and then cook them without defrosting, placing them in boiling water (at a low boil). They cook quickly, the cooking time depends on how long and thick you make them. Mine were ready in 4 minutes (ready sausages are lighter in color and firmer to the touch).