Chicken fillet sausages. Cooking nuances, secrets, tips

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

Are your picky little gourmets hard to feed and surprise? Do you want to cook something delicious, homemade and obviously safe for he alth? Your household members ordered sausages for dinner, but the "shop" ones do not inspire confidence? Want a dietary meat product, but not much time to cook? In all these cases, you can use the chicken fillet sausage recipe. It will be a real lifesaver for busy modern parents, mothers of picky eaters, slimming ladies, etc.

Today we will offer you some chicken sausage recipes that are easy to master at home. The shape of the dish may be different. It would be nice to involve household members in cooking. Let everyone form their own sausage-sausage, cook it and improve the taste. Even the most discerning gourmets will not refuse to try such a delicacy.

Recipe first classic

To make regular chicken breast sausages you will need:

• 900 grams of chicken fillet.
• A pair of large chicken eggs.
• 55 grams of butter.
• 160 ml milk.
• Onion (Medium).
• A pinch of s alt.
• Ground pepper (to taste).

Cooking

Chicken breast needs to be washed. Even if it was purchased from a trusted supplier, the product still needs a cold washing shower. Then it is recommended to grind the meat with a meat grinder. It is better if it is scrolled a couple of times. You should get a homogeneous, soft mass.

To make minced meat for homemade chicken fillet sausages more pliable in stuffing, you need to add chicken eggs to it. Mix the ingredients well. Now add the spices. We mix again. Grind onions and carrots with a meat grinder or blender. Add these products to minced meat. Now pour warm milk into a mixing container. You can also add a couple of spoons (teaspoons) of melted butter. Final mixing and s alt check.

Now let's start forming sausages from minced chicken. For this we will use the usual culinary film. You can, of course, spend time and a lot of money on acquiring a special cook's intestine or buying natural pork or beef entrails for sausages. But this way will be more costly and lengthy. We advise you to make sausages from chicken filletin food film. It's fast, inexpensive and safe.

Spread the film on the table. Don't cut right away. First, put a couple of tablespoons of meat mass, wrap the film with a “sweetie”, and then cut off the excess edges. We also form all the other sausages. When everything is ready, put a pot of s alted water on the fire. As soon as it boils, lay chicken fillet sausages in cling film. Cooking time is only 12-15 minutes. For small children, you can form baby sausages.

Recipe two with coriander and garlic

If you want to make more savory and fragrant minced chicken sausages, then use the second recipe with garlic and coriander. These fragrant spices will give the dish an incredible taste, and the smell of food will not leave anyone indifferent.

List of required ingredients

Their set is also simple:

• 520 grams of chicken fillet.
• A pinch of s alt.
• Carrot.
• Onion.
• 120 ml milk.
• Ground pepper.
• Coriander.
• 4 garlic cloves.
• Ground paprika.
• butter - 60 grams.

How to make homemade chicken sausages for kids

My chicken fillet, remove unnecessary films and skin (if there was one originally), cut into small cubes. We lower them into a container for grinding (if you use a food processor) or send them to the "throat" of the meat grinder. To make the mass softer and more pliable, we recommend addingin the process of butter cubes.

Transfer the shredded chicken fillet to a mixing bowl. Add the egg, spices (paprika, s alt, pepper, ground coriander) to the meat mass. Mix well. Add milk and stir again. Now we spread the film, form sausages, wrap them up and twist the sides of the “candy”.

Such homemade sausages can also be fried in a pan or stewed in the oven. You can take them with you to nature and cook on the grill. Only they should be already boiled, and the food film has been removed.

Recipe three with pork

Ingredients:

• 200 grams of pork tenderloin.
• 520 grams of lard.
• 600 grams chicken fillet.
• S alt.
• Half a teaspoon of mustard.
• 160 ml cold water.
• Spoon (tea) of sugar.
• Dry garlic.
• Nutmeg.
• Ground pepper.
• Nitrite s alt (if you are going to store the product for a long time).
• Milk.
• Butter.

Chop pork and chicken with a knife into cubes, and then pass several times through a meat grinder. Add all other ingredients and spices to the resulting mass. Mix well. For stuffing, you can use natural intestines or cling film, as in the first two recipes.

Cooking sausages from chicken and pork in a natural casing is better inoven. The temperature is 170 degrees. Time is one hour. Then for another 40-60 minutes we leave it in the oven to “reach”. After cooking in the oven, these sausages can be grilled, fried over an open fire, used for salads and first courses.

Tips

Instead of chicken fillet, you can take minced pork or make a mass of turkey breast.

If there is a small amount of minced meat, then it can always be mixed with semolina. Such sausages will be more satisfying, and it will be more economical in terms of food purchase costs.

Very tasty sausages are obtained by adding more fresh herbs to the minced meat. Dill, parsley, and even fragrant, spicy cilantro will do.

According to the recipes described above - taking them as a basis - you can cook a huge number of variations of the dish. For example, sausages made from beets, minced meat and nutmeg will be very tasty and incredibly he althy.