Creamy chicken sausage

Category: Cold meals and snacks
Creamy chicken sausage

Ingredients

minced chicken 1350 gram
ice cream 135 grams
nitrite salt 27 grams
spices (paprika, ground black pepper, nutmeg, Provencal herbs, ground coriander) taste
protein casing for sausages diameter 45
twine.

Cooking method

  • For the mince, I took a chicken carcass. Cut off the meat. I scrolled the skin and fatty parts (2 mm) in a meat grinder with a fine grate, and all the rest of the meat (8 ml) on a large one. Added salt and spices. Knead the minced meat with a processor using a spatula, gradually adding ice cream. Knead until threads are formed, the minced meat is sticky and moisture is completely absorbed. We put the minced meat in the refrigerator for a day.
  • The next day, fill the casing with minced meat, after soaking the casing in water for a few minutes. We do this using a meat grinder with a special attachment or a sausage syringe. We hang the loaves for a couple of hours at room temperature.
  • We insert a thermometer into one loaf. We put the blanks in a cold oven. Gradually, within an hour, we raise the temperature to 60 degrees. Then we increase the temperature to 80 degrees and cook until tender. The temperature in the loaf should be 68-70 degrees. This temperature is reached in 2.5-3 hours.
  • We take out from the oven. We cool it in the shower or in a bowl with cold water. Then we wipe it off, put it in the refrigerator for 10-12 hours.
  • We cut and enjoy the hand-made sausage.
  • Creamy chicken sausage
  • Creamy chicken sausage

The dish is designed for

3 loaves

Time for preparing:

4-5 hours

Cooking program:

mixer, meat grinder, oven.

Note

Everything for making sausages can be purchased here DIY sausage

Tatiana M.
Good sausage! I would advise in such a small amount of raw materials (not implying long storage) and in this form of heat treatment, use nitrite salt in half with cooking ...
ang-kay
Tatiana M.thanks for the praise. I've already tried 50-50 salt. I did not like. There is no harm from using it, but the taste, in my opinion, suffers.
Tatiana M.
Quote: ang-kay
There is no harm from its use, but the taste, in my opinion, suffers
The taste cannot suffer, because the effect of sodium nitrite does not decrease in this case ... But in boiled-baked sausages, it is better to dilute such a percentage of nitrite salt ...
ang-kay
Thanks for your feedback and advice.
NatalyMur
Quote: Tatiana M.

But in boiled-baked sausages, it is better to dilute such a percentage of nitrite salt ...
Tatyana, I may not have understood something, but in this case the sausage is cooked at 80 degrees - can it be considered baked? These are not sausages for frying ...
I really like the recipe for this sausage, as well as its performance ...
Tatiana M.
Quote: NatalyMur
can it be considered baked
I meant wind treatment, so I called it ...
NatalyMur
Tatiana M., It seems to me that this is already a matter of taste, if there are no small children, then you can do as you like. By the way, I also like it more with 100% nitrite salt, when I made 50x50 I lacked something in my taste. Probably got used to chemistry
Tatiana M.
Quote: NatalyMur
like it more with 100% nitrite salt
Business of course is yours ... 100% intritka is used for cheese-curing and raw smoking ...
SeredaG
Quote: Tatiana M.

Good sausage! I would advise in such a small amount of raw materials (not implying long storage) and in this form of heat treatment, use nitrite salt in half with cooking ...

It seems to me that Angela's Polish nitrite salt is already mixed with ordinary salt ... https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393289.0
Tatiana M.
Quote: SeredaG
It seems to me that Angela's Polish nitrite salt is already mixed with ordinary salt
What are you? I didn't even know ...
Tashenka
I made this sausage! By the way, the first in my life!
I stuffed it into the guts, so it turned out more like sausages. The meat was a little over 1 kg, so I recalculated all other components. The salt took 50x50. Baked in an airfryer. It turned out tasty, but rather dry (why?). And I would have put less salt for myself, but the grandchildren cracked both cheeks.
The question is small. What fat content is better to use?
Thank you for such an affordable recipe. After all, meat is not always in the house, and buying chicken is not a problem.
ang-kay
Natalia., I am very glad that I liked the sausage. It turned out to be rather dry because it is not easy to select the temperature regime in the airfryer. And the result depends on what temperature is.
Bazaar took cream. But this is not important, I think.
Thanks for sharing. The recipe is really budgetary.
And salt can be 1.8% in relation to the weight of the meat, if it is salty.
Tashenka
It seemed to me that there were no problems with the temperature in it. I put it in a cold one, turned it on 60 *, after 30 minutes. switched to 80 * ... The temperature inside the sausage was 68 *. Maybe take fatter cream?
ang-kay
The actual temperature must be measured. Not the fact that 60 is 60 in fact. 30 minutes by 60 is not enough. It is necessary that the temperature does not rise quickly. In general, the cooking time for sausages takes me 4 hours or more. After what time was the temperature 68 inside? I did chicken and just with water and milk, but it was never dry. Maybe the chicken is old, then more liquid is needed.
Tatiana M.
Quote: Tashenka

It seemed to me that there were no problems with the temperature in it. I put it in a cold one, turned it on 60 *, after 30 minutes. switched to 80 * ... The temperature inside the sausage was 68 *. Maybe take fatter cream?
The temperature should rise to 80 degrees within 3-4 hours ... otherwise, swelling and dryness, respectively ...
Tashenka
Girls, then tell me how best! There is no way to use the oven yet, I can’t maintain the water temperature on the stove and I can’t measure it all the time ... There was no swelling, although I was worried, because it seemed that I had filled it rather weakly. The sausage was cooked for at least 3.5 hours.
Then, maybe, hold for a couple of hours at 60 *, then raise to 70 * for an hour, and cook the remaining time by 80 *?
Tanyshka
Angela, thanks for the recipe for delicious sausage, and here is the sausage, not as beautiful as yours, but what's the difference, but real, homemade and delicious
Tanyshka
Angela, thanks for the recipe for delicious sausage, and here is the sausage, not as beautiful as yours, but what's the difference, but real, homemade and tasty.

Creamy chicken sausage
Yutan
Oh, what a beautiful sausage! And the recipe is simple! Thank you! I also have a question about salt. I bought not nitrite salt, but potassium nitrate from Poland. Difficulties with translation, of course. It is written that a bag is for 5 kg of meat. I probably need to count the salt in proportion? I wonder what percentage of saltpeter and salt is in nitrite salt? Or should I put in saltpeter and add salt to taste?
ang-kay
Tatyana, I never did with saltpeter. You can't overdo it. Read it somewhere. But, if there is on the package, which is 5 kg, then calculate. The nitrite salt contains 0.6%. Look at ki and ask Pavel or Tatiana. They are specialists.
ang-kay
Tanya, glad the recipe came in handy.
Tatiana M.
Quote: Yutan
I bought not nitrite salt, but potassium nitrate from Poland. Difficulties with translation, of course. It is written that a bag is for 5 kg of meat. I probably need to count the salt in proportion? I wonder what percentage of saltpeter and salt is in nitrite salt?
You mean not sodium nitrite in your composition, potassium nitrite - translate the composition and proportions correctly, in nitrite salt - sodium nitrite 0.5-0.6%
NatalyMur
Yutan, The sausage maker wrote on the topic of saltpeter https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390202.0
"for nitrate, a clear indication - 1% by weight of salt"
And for example, I like salt 17g per 1 kg of minced meat, the norm is considered 2% of the weight of minced meat - 20g is obtained. And 1% to the mass of salt - 0.2 g of nitrate per 1 kg comes out - this is the maximum ... Unless, of course, I was not mistaken somewhere in the calculations ...
Yutan
ang-kay, Tatiana M., NatalyMur, girls, thanks for the advice! I made a sausage from a book. Add saltpeter to all recipes. But what is not written. Each recipe contains some fraction of a gram. I did without her. I bought it on Biovina. Honestly, she thought she was ordinary nitrite. It turned out to be potash. But I'm still afraid to use it.

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