Baby sausages: homemade recipe. Homemade sausages

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How a child eats determines how he althy he will be both now and as an adult. Unfortunately, kids love what is at least not useful to them. Including a variety of sausages. However, after reading the composition of the same sausages on the packaging, mothers' hairs stand on end: commas are mostly familiar in the list. Natural products in them, apparently, do not put at all. However, sausages are easy to prepare, are used by children without whims. And completely abandon them above parental strength. So, you have to cook children's sausages with your own hands. The process is not the fastest, but the product can be frozen and used gradually. And most importantly - there will be nothing superfluous in it!

Sausages for children: the simplest recipe

For very young children, up to one and a half years, it is better to avoid any extraneous inclusions. Even s alt is worth using inminimum quantities.

It is worth noting that there are several ways to make baby sausages at home. You may be puzzled by the search for natural casings (intestines) or special sausage packaging, but this is by no means necessary. It is quite possible to get by with cling film or foil.

If the final product is intended for the smallest, homemade sausages are best made from chicken fillet. Half a kilo of meat breaks through to smoothness with a blender, kneaded with an egg and half a glass of milk. S alt a little bit (or you can put the s alt shaker aside). The mass is again passed through the blender, after which it begins to pack. A little minced meat is placed on the edge of a piece of foil or film; a tube comes out of it. You need to press with a little effort so that the mass inside is slightly compacted. The edges are carefully closed - and homemade chicken sausages for children are ready. They cook for about a quarter of an hour. The finished sausage is released from the packaging and given to the offspring in a warm form.

Sausages "as in the store"

Many housewives refuse the idea of cooking homemade sausages due to their unpresentable appearance, which sometimes discourages children from agreeing to even try. Indeed, grayish, “irregular” sausages do not evoke enthusiasm, despite their excellent taste. However, this shortcoming can be eliminated.

First, you need a dye that will give the sausages a nice pinkish tint. To obtain it, beets are rubbed, and from itshavings through cheesecloth squeezed juice. It should be added to minced meat carefully so that the sausage does not acquire a frightening burgundy hue. Approximately 25 milliliters per quarter kilo of chicken.

Secondly, you need to add a little fresh fat to the minced meat, four times less than the meat is taken. It will give sausages juiciness. Thirdly, milk should be replaced with cream. They will need a 50-gram stack, but the taste will be much more tender. And finally, the shell. Since children usually do not eat it, you can not bother with the intestines, but buy an artificial one. It is filled with minced meat either using a special syringe or a sausage attachment for a meat grinder. When the sausage reaches the intended length, the casing is either twisted to make a garland, or pulled with a thick thread and cut off.

Turkey variant

Delicious and savory sausages for children are made from turkey. And adults will not refuse such a delicacy. Half a kilo of breast is carefully ground. Approximately the same mass of apples is peeled, finely chopped and, together with the chopped onion, is allowed to cook for about four minutes in a frying pan. The frying is filtered from excess oil, cooled and added to the minced meat. In addition to it, a glass of small breadcrumbs is also poured in there (it is advisable to do it yourself or at least check for freshness). Sage, dried parsley and a little mixture of peppers are recommended as seasonings - naturally, if the children have already celebrated their three-year anniversary. However, there is nothing “heavy” in these spices, so you can add them to baby sausages.boldly. Minced meat is packaged in any way you choose. Before serving, sausages can be boiled or fried (if the casing allows).

Beef sausages

Quite suitable for lunch even for small children - if only they have already learned to chew and have grown enough teeth. In minced meat, in addition to meat, from which all the veins are removed, and it itself is passed through a meat grinder three times, two eggs are put (one and a half kilos of beef), a glass of the fattest cream that you can find, and a little beet juice - for tinting. Of the seasonings, the author of the recipe suggests stopping at nutmeg and dried garlic with dill. When the minced meat is kneaded to an ideal state, half a pack of good butter is chopped, which was previously taken out of the refrigerator. It is also added to the base, after which the last mixing is carried out. Now the subtlety: before the formation of sausages, the minced meat should stand in the refrigerator for at least half a day. So he will lose excess air, it will be better to pack and be saturated with the aromas of seasonings. Beef baby sausages take longer to cook than chicken but are well worth the wait.

Classic recipe

If children are old enough and eat almost the same as adults, they can be pampered with real sausages. The minced meat according to the classic recipe includes fatter beef and pork from a lean cut in equal amounts plus lard - about 150-200 grams per kilogram of meat. Adjust his sharedepending on the total fat content of minced meat. Together with the meat, two onions are passed through a combine or blender. Seasonings - s alt and pepper are mandatory, the rest depends on the tastes of your family. Packing not quite baby sausages is better in the intestines, but other options are not prohibited.

English sausages

This recipe is different and meat composition, and a set of spices. The bulk is pork (again from lean parts of the carcass). It is supplemented with fat, which should be about one and a half times less. Again, be guided by the desired degree of fat content, although the British prefer this ratio. Season the minced meat with sage, ground pepper, thyme and nutmeg. To check the sufficiency of spices, it is proposed to make a small cake from the workpiece, cook it and try it. If the taste suits you, fill the shells. Moreover, sausages in English require natural intestines - they are supposed to be fried, not boiled. And don't stuff them too tight: the shell may burst in the pan, and you'll lose the delicious meat juice. Molded sausages need to be kept cool (but not cold) for a day in limbo. Then you can cook or store.

Refinements and variations

If sausages for children are prepared from chicken, you can add a spoonful of starch per pound of meat to minced meat. This will thicken the filling and make rolling the sausage easier.

For the youngest children, you can combine turkey with chicken: such sausages are softer and juicier. Besides,they can not be boiled, but sent to the oven if the foil acts as a shell.

A child is alive not only with sausages

Even a homemade sausage product does not satisfy all the needs of a growing organism. Insist that your offspring not ignore the garnish. By the way, children willingly eat a salad of fresh vegetables under the sausage. Even if they usually refuse it.