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 store-bought sausages and meat products, which are crammed with flavorings, flavor enhancers, flavors and colors, the natural product can definitely seem tasteless. 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.

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 made 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, use 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 throw the melted butter into the minced meat 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 the culinary 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 with 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 on the fire a frying pan 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 make a simple vegetable salad. Bon Appetit!

Homemade sausages are an excellent alternative to store products. They can be cooked with chicken, beef or turkey and then stored in the freezer. It is very convenient, especially if you do not always have time to cook a full dinner or lunch - I took it out of the refrigerator, cooked it and a healthy dish is ready. Vegetables, pasta or cereals are suitable for a side dish.

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

For chicken sausages, I try to take, in addition to chicken breast, also more juicy meat. I just combine both, then the sausages are softer and more juicy. To form 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.
• Onions - 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 cook beef sausages at home. You can buy ready-made minced meat, or cook it yourself using a meat grinder or blender.

In order for the sausages to be juicy, sour cream can be replaced 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 grind in a blender).

You can put a stick of cheese 0.5-1 cm thick 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!

Hello my dear readers!

My article today will be about sausages! I will tell you how to cook sausages, but not simple ones, but homemade, natural and awesomely delicious! These sausages can be given even to little kids!

Everyone who tried them was delighted and now they themselves only eat them!

Have you ever wondered what store-bought meat products are actually made of? And I've been thinking about it for a couple of years now)) And for good reason! The fact is that next to my work, there is a sausage shop, where they produce everything: sausages, sausages, wieners. I constantly watch them take away finished products and bring in raw materials. But! I have never seen meat delivered to them !! :) Alarming, isn't it?

Therefore, if earlier I sometimes ate such products, then some time ago I began to study the compositions of sausages and sausages more closely, looking for more or less natural ones. But these are rarely, if ever, met. And somehow, gradually, I stopped using them altogether. However, sometimes I still wanted something like that, sausage :)

We will need:

• chicken fillet - 500 gr
• butter - 50 gr
• egg - 1 piece
• milk - 100 ml
• coriander - 0.5 tsp
• paprika - 1 tsp
• salt / pepper to taste
• greens and onions optional
• you can add turmeric for color!

And also, auxiliary items: cling film, scissors, pastry syringe / sleeve.

You can take the ingredients in that amount, or you can multiply everything by two, as we usually do. Since there is not always enough time for cooking, but I want it to be enough for longer :))

So, let's start by washing the chicken fillet with water (by the way, turkey fillet is also very good, that's as you like). Cut it into small pieces and chop it together with the onion in a blender.

We transfer the resulting minced meat into a deep bowl.

Add the ingredients to it in stages and mix with a blender until smooth. First butter, then eggs with salt and spices.

To do this, we will prepare cling film, scissors and a pastry sleeve. I advise you to use it, and not a syringe! Much more is included in the sleeve, which means that there will be no need to waste time on filling it again. And it is much more convenient for them to work in such volumes!

Let's get started! We unwind the cling film and spread it on the table without cutting anything. We fill the sleeve with our mixture and begin to squeeze out a sausage of uniform thickness over the entire width of the cling film, stepping back at least 5 cm from its edges.

Roll the sausage evenly with a film, trying to avoid voids inside. This is just an aesthetic factor :) If they do appear, then it's okay! Your sausages will not fall apart during cooking, and there will simply be small holes on the surface.

Having wrapped the sausage, we cut off the film from the main canvas. You can tie the ends of the sausage with threads, but this is quite laborious, and there is not much sense in this. You can not do this, but just twist them tighter, so it seemed to us more rational :)

When all the sausages are ready, just put them in the freezer for at least half an hour, there they will grip perfectly and will certainly not fall apart when they get into boiling water!

That's all! The photo shows how many sausages are obtained from 1 kg of chicken fillet. We just put them in the freezer and store them like regular sausages.

By the way, they also do not cook for long, 7-10 minutes... And it is very easy to remove from the film! This is how they look ready-made:

The color is white (after all, there is a chicken breast), maybe a little unusual for sausages. But, as I said at the beginning of the article, you can add more greens, turmeric and paprika if you want something more colorful :)

How do you like the recipe? Try it, I'm sure you will like these sausages!
It's simple, isn't it !? If anyone has any questions, ask, I will definitely answer!

Bon appetit to everyone and see you soon!

Favorite sausages, the quality and usefulness of which is beyond doubt. After all, we will cook them at home according to a proven dietary recipe.

Are we always confident in the quality of the sausages we buy in stores? Unfortunately no. On the contrary, it seems that every year in industrial sausages meat becomes less and less, and all kinds of substitutes, additives and "improvers" - more and more. However, the quality can be controlled if you have a little time and a desire to cook natural homemade chicken sausages yourself. It's not difficult at all.

The dietary product is tender, juicy and aromatic. Homemade sausages are cooked in double or triple quantities, wrapped in cling film and frozen, so they will always be at hand: just defrost in the microwave or fry in a pan, and a nutritious dinner is ready. Homemade semi-finished products often serve as the basis for preparing other dishes, they are convenient for picnics.

Step by step video recipe

If you add pork to the company with chicken, you get no less delicious chicken and pork homemade sausages. True, it will take a little longer to cook them.

Ingredients

• chicken fillet 2 pieces (or one chicken breast, the skin from which must be removed)
• milk 1 glass
• cream 30 ml
• onion 1 piece
• egg 1 piece
• starch 1 tsp
• salt, pepper to taste

How to make chicken sausages

Cut the chicken fillet into small pieces.

Send the meat to a blender. Put the peeled and chopped onion there.

Chop the meat and onions until smooth. You can also use a meat grinder by passing the chicken through a fine wire rack 2-3 times.
Add the egg to the minced meat.

Transfer the minced meat to a deep bowl and add the cream. Stir the cream into the meat and beat the minced meat lightly.

Pour milk into the meat mass. Mix thoroughly.

Add the starch and salt and pepper to taste. Other spices can be used as desired.

Unwind some cling film and place 2-3 tbsp in the center. minced meat spoons.

Wrap the minced meat in foil so that you get a dense sausage. Make sure that there is not a single open area left where the minced meat could "escape". Tie the ends securely with a knot or string.