Homemade cooked sausage made from natural ingredients and free from artificial colors, flavors and preservatives is a great alternative to a store-bought product.
Sausage, cooked at home from minced meat or chicken, can be used for baby and diet food, is indispensable for preparing various salads and a variety of sandwiches.
Homemade sausage recipes allow you to change the amount of spices, make the final product less nutritious, and use various methods of heat treatment.
Chicken sausage
To make homemade chicken sausage, you need 1 kg of breast fillet or thighs and drumsticks. It should be remembered that the sausage is slightly dry and less high in calories from white meat. Both types of meat can be used to obtain the best possible end product.
The chicken meat is cut into small pieces and grind with a blender until a creamy structure is obtained. After that, chopped garlic or onions, 100 ml of cream, spices to taste, 1 large raw egg are added to the minced meat.
The resulting mixture is thoroughly mixed again with a blender. In order for the finished sausage to keep its shape well, you can add 1 tsp to the minced meat. starch. If you want to give the product its usual pink color, 3-4 tbsp is poured into the minced meat. fresh beet juice.
The mass is spread on foil or in a baking sleeve, small cylindrical blanks are formed and the edges are tightly clamped. To prevent the ingress of water into the package, it is recommended to place the blanks in 1-2 plastic bags.
Home-made sausage is placed in a wide saucepan, poured over with water and cooked over low heat for 2-3 hours. The finished product is cooled, placed in the refrigerator for several hours, after which the sausage can be served.
Minced pork sausage
A juicy piece of meat weighing 800-1000 g is ground together with garlic in a meat grinder, salt is added to taste, black or red pepper, oregano, nutmeg and 1 tbsp. olive oil. The mixture is thoroughly mixed and placed in a refrigerator for 1-2 hours.
To give the sausage the required density, add 1 tsp to the minced meat. starch or gelatin. If you want to make homemade sausage more juicy and high-calorie, then the meat can be scrolled with the addition of pieces of bacon and 100 ml of cream.
Small slices of cheese mixed into the finished minced meat give a spicy taste to the finished product. In order for the cheese to melt less, it is convenient to use dried slices.
The minced sausage is laid out on a sheet of baking paper or foil, shaped to the desired shape, the edges are carefully wrapped and placed in a plastic bag. The billet is cooked using the same technology as chicken sausage.
If it is not possible to follow the cooking process, homemade boiled sausage can be cooked in a multicooker, putting it on the stewing or soup cooking mode.
When dyeing sausages with beetroot juice, it is necessary to turn the blanks on the other side from time to time so that the color of the finished product is uniform.
