Chicken breast sausage at home: recipe and ingredients

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

Would you like to have sausage for breakfast made from real meat, not soy and flavor enhancers? Alas, there are only two options here - to pay a lot of money (and still not the fact that the product will be of really high quality) or try to cook sausage from chicken breasts at home. This is much easier than it might seem at first glance. Therefore, it will be very useful to talk about the process.

A little about sausage

To begin with, having mastered the chicken sausage recipe and bringing it to life, you get a 100% quality product. You know for sure that only fresh meat is used in cooking, soy is completely absent, as well as any flavors, liquid smokes, dyes and other harmful chemical additives. Therefore, homemade chicken breast sausage can be given to everyone, including small children.

It's also nice that the amount of fat in the classic recipe per 100 grams is not at all large - only 5 grams. There are even fewer carbohydrates - only 2. But proteins - as many as 20. In addition, the calorie content of chicken breast sausage is only 130 kilocalories per 100 grams. Therefore, it can be added to the diet not only for people who are on diets, but also for those involved in sports. Low calorie in total with a large amount of protein is what you need to pump up chic muscles. This sausage will be a great alternative to the usual chicken breast, which is recommended for athletes. Still, she gets bored pretty quickly.

What to cook in?

Before you cook homemade chicken sausage, you need to decide what you will cook it in. There are several options here.

Of course, the most natural ingredient is intestines. You can buy pork or beef intestines in many markets in the meat departments. Such a shell is edible, and there are definitely no chemicals here. True, you will have to spend quite a lot of time and effort to qualitatively clean the intestines from mucus and remnants of vital activity. And some still have an unpleasant smell. In order not to spoil the sausage, you need to clean the intestines so that they become almost transparent and absolutely odorless. The intestines are stuffed with minced meat using a special nozzle for a meat grinder. The main thing is not to stuff too tightly so that the sausages do not burst during cooking - leave enough space. And it's better to make sausages small - even if one bursts, less food will be wasted.

Therefore, many people choose artificial casing. You can buy it in many stores. Convenient and fast - no need to spend time cleaning from impurities and mucus. But still, it is not always possible to acquire it. Shaped just like an intestine sausage.

Finally, there is a third option found by savvy chefs. Any tetrapack will do - from milk or juice. Minced meat and other ingredients are simply placed in a box, which is covered with cling film on top and placed in a pot of boiling water. After an hour of cooking, let the sausage cool, then put it in the refrigerator overnight, and then carefully cut the box and remove it.

Which option is better? Only you can decide.

Low calorie sausage

First, let's talk about low-calorie chicken breast sausage. At home, it is not difficult to cook it at all. You will need the following products:

1. Chicken breast - 1 kilogram.
2. Garlic - 1 head.
3. Mustard, s alt, black pepper to taste.

As you can see, the ingredients can be easily purchased at any store. After that, you can start cooking minced chicken. Everything is very simple here - garlic and breast are passed through a meat grinder, seasonings are added here and everything is mixed well. The resulting mixture is stuffed with intestines, an artificial shell or a tetrapack - depending on which option you choose.

It's worth saying right away - sausage cooked according toThis recipe is the lowest calorie. But still, the breast is a rather dry meat. Therefore, to get the maximum pleasure from eating such sausage will not work. So, let's talk about another cooking option.

Sausage with fat

To make the sausage more juicy, you can slightly modify the minced chicken breast recipe. But be warned - all these options increase the calorie content of the finished product.

One way to improve the taste of homemade sausage is to add the skin. Yes, it is fatty, which is why nutritionists recommend not to eat it. But it is thanks to the fat that the sausage will become tastier. The optimal amount is 250 grams per kilogram of fillet.

You can also use cream. By adding one cup of heavy cream per kilogram of chicken breast, you can make the finished sausage more tender and juicy - a great choice.

Finally, some gourmets prefer lard to the options described above. As a result, the calorie content of the sausage will increase dramatically. But the taste will improve significantly. It is enough to add 200 grams of fat (preferably not s alty) per kilogram of chicken breast. Moreover, it is advisable not to scroll it in a meat grinder, but to cut it with a knife into pieces half a centimeter in size. Then the finished sausage will look more attractive, and its taste cannot be compared with the diet one.

Cook sausage

The process of cooking sausage in a tetrapack has already been written above. But what if you prefer to use guts orartificial shell? Everything is also quite simple here.

The formed sausage should be pierced with a toothpick in several places, put in a saucepan and start pouring boiling water. Yes, it is better to take boiling water - this saves cooking time and allows you to reduce the amount of nutrients passing from the sausage to the broth. But at the same time, you need to be careful - you should not pour boiling water directly on the sausage so that it does not crack due to temperature changes. It is better to choose the area between the sausages or let water from the kettle in a thin stream along the side of the pan. When the water covers the sausage by 2-3 centimeters, you can put the container on the fire.

After the start of boiling, the fire should be reduced and boiled for about 30-50 minutes, depending on the thickness of the sausages.

Baking sausage

Please note that sausage can not only be boiled, but also baked. It turns out even more appetizing and tasty. True, the calorie content increases. And you can’t use tetrapack or artificial casing - only real intestines. The cooking process itself is quite simple.

It is necessary to grease a baking sheet with vegetable oil, put sausage on it, pierced with a toothpick to release air, and send it to the oven, heated to 180 degrees. After 40-45 minutes, a delicious homemade product is ready.

That's it. Now you have mastered another minced chicken recipe - for sure, your loved ones will not be disappointed.

Homemade sausage storage

Baked sausage storednot very good - it is better to eat it in the next two or three days. But with boiled everything is much better. You can let it cool and put it in the freezer. Here it can easily be stored for several months. Take it out as needed, let it thaw, then slice and serve cold, or fry until crispy in vegetable oil for even more flavor.

Conclusion

Now you know how to make chicken breast sausage at home. And, having tried it once, you will surely please your loved ones and yourself more than once with this exquisite and he althy homemade delicacy.