Chicken milk sausage

[Artificial protein casing]

Chicken milk sausage

Category: Cold meals and snacks

Ingredients
chicken fillet	700 gram
chicken meat with legs	800 grams
nitrite salt	30 grams
ice milk	160 grams
garlic	3 prongs
spices: mixture of peppers, nutmeg	0.5 tsp each
protein casing for sausages diameter 45
twine

Cooking method

• Pass the chicken meat with skin through a meat grinder with a coarse wire rack.

• Cut the chicken fillet into cubes of about 1 * 1.

• Crush the garlic with a garlic or finely grate it. Mix all the spices and salt.

• Combine two minced meat, spices and mix well in a food processor with a spatula, gradually adding milk until the milk is completely absorbed and until the meat threads develop. The minced meat will be very sticky.

• We cut off the sausage casing of a convenient length for you. Preparing twine for tying the ends.

• Soak the casing in water for 5 minutes to make it elastic. Squeeze out of water.

• We tie one end. We fill the casing using a meat grinder with a special attachment or a sausage syringe. We try to stuff it tightly so that no air gets in. If the air gets in, then we make a puncture with a needle in this place. We compact the minced meat in the shell and tie the other end.

• ... That's what I did. The smallest bar I filled by hand with the remains of minced meat from the nozzle tube. We put the loaves in the refrigerator for a day.

• We take it out of the refrigerator. Let it warm up at room temperature for a couple of hours. We insert a thermometer into one loaf. Put on the wire rack in the oven. We cook the first hour at a temperature of 50 degrees. Second hour at 75 degrees. Bring to readiness (temperature in the middle of the loaf is 68 degrees) at a temperature of 85 degrees for 1.5-2 hours. We get it. We cool it under a cold shower. Put in the refrigerator for 8-10 hours.

• We take out, cut and enjoy.
• 
• I highly recommend it to everyone! Bon Appetit!

The dish is designed for

2.5 loaves

Time for preparing:

4.5 hours

Cooking program:

mixer, meat grinder, oven

Note

The recipe is taken from the website 🔗 Very aromatic, tasty and tender sausage. Thanks to Tatiana for the recipe.
Artificial protein casing

Artificial protein casing is used for the production of all types of sausages: dry-cured, uncooked smoked, cooked smoked, semi-smoked, smoked meats, boiled sausages, cased hams, sausages, poultry sausages.

PREPARATION FOR PACKING:

Soak in warm water for 3-5 minutes for elasticity.

MATERIAL:

Artificial protein casings are made from collagen fibers isolated during processing from split of cattle skins.

PROPERTIES AND ADVANTAGES:

- surpasses the natural casing in elasticity, strength, bacterial purity;

- provides a stable shape of sausages during molding (diameter stability), which allows the production of dosed products;

- vapor and gas permeability of the casing ensure the penetration of aromatic substances into the product during smoking and allow preserving the aroma of products during the shelf life;

- the ability to heat shrink allows you to maintain the shape of the product during cooling and storage, excluding the formation of voids and broth edema in the sausage loaf;

- allows you to get the traditional taste of sausages, "natural" type of product.

Great and inexpensive! You should definitely try it!

[Lily]

Lily, Thank you. : girl_love: Both cheap and cheerful, as they say. The sausage is good. Juicy and aromatic.

What a beauty! That's it, it's time to do some sausage to pamper your boys. Yes, and sometimes I feel like it myself, but the store one ...
Thank you for an affordable recipe without any problems.

[Tashenka]

Tashenka, Thanks for the kind words! : rose: When you make your own sausage, you won't want another!

[ang-kay]

ang-kay, cool sausage: girl-yes: And the shell is at what price?

[Natasha]

Natasha, Thank you. I will answer in a personal.

[Angela]

Angela, the sausage is the most delicious You are directly encouraging me to do sausage making

[Marusya]

Marusya, Thank you. Come on! Captivating!

Captivating!

Exactly! It is impossible to stop. My mommy at first grumbled at me, but now I look - she regularly sausages ... My stepfather recently asks when they have one sausage ring left - and how will we be without sausages? And before, they bought ready-made ones very rarely.

Yeah. We haven't bought as many as we are eating now! So it tastes better! And nasty things are much less in it!

An excellent recipe, tell me, did you twist the chicken with the skin?

[Yulek]

Yulek, Thank you. : girl_love: With skin.

[Angela]

Angela, well, very appetizing sausage, I just want to pull a piece off the plate, but it just doesn't work!
I'll have to cook it myself.

Manyasha, if only the technique would come to this! : girl-th: Thank you for stopping by! : girl_love: And you definitely need to cook!

And you definitely need to cook!

I have no doubts. Tomorrow the ham maker will be free (the sausage is now cooling down in it) and I'll bungle this one.

Girls, I want to venture into homemade sausages. Only the question arises, is it necessary to put nitrite salt or can you do without it? How does its absence (or presence) affect taste?

[Mariii]

Mariii, I like the taste with nitrite salt more, I use it everywhere, except for sausages for frying. But you can do it without it. And it is better to try this and that ... With nitrite salt you get exactly the sausage taste.
For example, you can start with sausages for frying, such as Ukrainian, and then try with nitrite salt ...

[NatalyMur]

NatalyMur, thanks for the answer. So, I'll start with recipes without nitrite salt, and then time (and taste) will tell. I just got tired of this chemistry from the store. I would like to pamper my natural products.

[Mariii]

Mariii, the right decision
everything is quite simple and sooooo tasty

[ang-kay]

ang-kay, Super, I also want to make such deliciousness! Share the link where to order shells or order for me too)) Salt, I think, will the usual pass?

[Anastasia]

Anastasiathanks for the praise. I will write links in a personal. Salt, of course, will do, but there will be no ham-sausage flavor. It will be more like boiled meat. And the color will be grayer.

I have been making such a sausage for the second year already, it goes with a bang. I make it in a natural casing. Only there is a slight difference in technology.
After stuffing, I send the sausage to the refrigerator overnight. Then I keep it in the oven for two hours at a temperature of 50 ° 70 ° and 85 °. At the end, I also pour it over with ice water, dry it and again send it to the refrigerator for 8-10 hours for ripening.
I get meat from two chickens about one and a half kilograms. This is just a note.
Girls, make such a sausage, you will not regret it.

[Offer shell and salt]

Offer shell and salt. HERE

The other day I made this sausage. However, instead of nitrite salt, I used a simple one, increased the amount of garlic by a couple of cloves and used pork intestines. Everyone who tried it (I don't eat meat myself) rated it very highly. Even the father-in-law, who protects his liver and his food passes a strict selection, ate more than one bite.
Thank you very much for the recipe.

[Marina]

Marina, very glad I liked the recipe. But it tastes even better with nitrite salt.

Thanks to Tatyana for the recipe

To your health !!!

Girls! I made this sausage. Very tasty. I never thought that you could do this at home. Thank you, Azhelna, Tatiana M. I cooked in a multicooker Polaris Floris (she is with a multi-cook) for 1 hour at 50C, 2 hours at 60C, 2 hours at 80C. As a result, the temperature inside the sausage was 74C. Probably a little overheated, but I was afraid it would be raw. The sausage is very juicy and good, only my strings slipped off the bars (probably tied badly). Next time I'll try to take everything into account.

[elly1]

elly1, it's very good that everything worked out. And the temperature inside. really big. And 67 degrees is enough.

[Angela]

Angela, another great sausage recipe of yours !! I took it to the bookmarks, I'm waiting - I can't wait for the ordered shells)
I have 2 questions for you:
1. Can I smoke this sausage additionally? If so, before cooking or after? (or instead of?))
2. Is the presence of leather in the minced meat required? I don't like her very much, I always picked it out of the store sausage (when I was still buying store chicken). I agree to add to my own sausage only for production needs)) Maybe it is needed due to the fact that it contains gelling substances and can be replaced with gelatin?

Angela, I don’t know how in the oven, but in a multicooker the water heats up very slowly: at 50 ° C set for an hour, -40 ° C. When I switched to 60C, it was a little faster. I admit, due to the fact that the sausages are almost a full bowl. Although, when I bought Polaris, I tested (poured water and heated) the multi-cook modes with a thermometer - everything corresponds. If you set 50C in the oven, does this temperature rise in an hour? [/ B] [/ b]

[Svetlana]

1. Can I smoke this sausage additionally? If so, before cooking or after? (or instead of?))

Svetlana, I am not a smoker, I was never interested, but I asked to smoke my acquaintances. I took them raw. The girls smoked ready-made in small home-made smokehouses. Just 15 minutes. I am not yet mature enough to smoke.

Is the presence of leather in minced meat required?

It is absolutely not felt. But you can twist it with a smaller grate. The skin is fat. It will be a bit too late without her.

can be replaced with gelatin?

Gelatin is also added, but this does not replace the skin.

If you set 50C in the oven, does this temperature rise in an hour?

Typed.

[Angela]

Angela, thanks, understood! Then I'll replace it with pork skin, or something. There is fat and gelatin, and it is not unpleasant

I'm with Thank you
I made this sausage for the first time in my life. I don’t know which one should be correct, but. the result pleased. Everyone was delighted!
There is no electric oven yet. So I had to dance around the usual old gas room to maintain the required temperature. I cooked with the door open, otherwise 120 degrees is the minimum. Everything worked out.
The next step is boiled and dry-cured

[jan4ik-70]

jan4ik-70Thank you for sharing your impressions. A good sausage turned out. Try to fill it tighter next time to keep air out. Then there will be less voids. But you also need to know when to stop. Glad. that the recipe came in handy. Good luck with your new achievements.

Hooray, it worked! Just chicken sausage. Delicate, delicious. I did it for the first time, I was tortured to stuff, I haven’t got used to it yet, but the result lived up to expectations.

Thanks for the recipe!

[Anastasia]

Anastasia, uraaaa! that's lovely! Wonderful sausage !!!! : girl_claping: Thanks for such a delicious report!

[ang-kay]

ang-kay, Angela, I have been reading your recipes for a long time, very accessible and accurate. I kept it in bookmarks until the arrival of the nitrite salt. And, oops, sausage, natural and made with your own hands, on the table! I will continue to move through the tabs.

[Anastasia]

Anastasia, I will wait for the results and other recipes. Thank you for your trust.

Angela, I received the package, but while the tsatsulechki were getting to me, they did not waste time. 2 chickens were chopped, the breasts were chopped, the rest was ground into minced meat. In total, the weight was 2.3 kg of minced meat. Everything was safely sent to the refrigerator awaiting the package.
As soon as they brought me the package, I immediately mixed spices with salt, mixed the minced meat. I sent it to the refrigerator.
With the shell, I clearly got excited. Obviously it was necessary to take the one in which 4.5 ml. With my daughter, they barely coped with the shell - the hand was not yet full, this was the first time they did it. Made in 2 versions, we will choose the best option for our family by typing. The belly is much easier to work with.
Angela, can you send the sausage to the freezer after being kept in the refrigerator for a day? And then they made so much sausages out of fright that if we cook them all, we will have to distribute so that it would not be lost. And the option to make blanks on the weekend and then cook a little bit all week is much preferable. Thank you for the recipe and the package!

[Nelya]

Nelya, when did you manage? Or just stuffed?
The most optimal, of course, 45. * 0-more for ham.
I have a good natural. Yesterday I did a liver one myself.
The sausage can be frozen ready, everything is wonderfully preserved. I think. that you can and a semi-finished product.
The main thing is to keep the temperature correctly during cooking.
I look forward to impressions.
Thanks for ordering and happy sausages!

Well, Duc, in the morning I processed the meat, at the beginning of the first parcel they brought in, by 3 o'clock they finished tormenting themselves with the stuffing - already had time to rest. It's too bad that the sausage needs to stand - it needs to rest for a day, I already want to put it in the oven, my hands itch! So I want to quickly try what they have prepared !!!! So we run with our daughter to the refrigerator to look in turn. And only the granddaughter said that such a huge sausage would not be eaten because it is a sausage for adults, and she needs a nursery !!

[Nelya]

Nelya, in the morning you will. You can, of course, now, but let the meat ripen nevertheless. so that the taste is exactly sausage.

Angela, thanks for the tips !!! Tomorrow in the morning I will take it, and the patience will burst

Report!!!! Here is such a sausage I got !! Delicious !!! Under this bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143054.0 yes with a tomato just went with a bang !!! The one that was thicker turned out to be juicier. And I also have a problem - my oven is lying !!! I set 50 degrees with convection - after 15 minutes the thermometer showed 90 !!!! degrees !!! I turned off the convection, but it didn't help much - the temperature dropped to 80 degrees and that's it! I had to cook in an open oven! But it was not possible to lower the temperature below 70 degrees! The thin one cooked to the temperature inside the sausage for 4 hours, the thick one - 1.5 hours more. But everyone appreciated the taste! The first pancake was not lumpy!

[Nelya]

Nelya, a start!!! What a good result. Sausage-feast for the eyes. (y) And it will lie down for a day, it will be delicious in general! That's why I like chicken the most! Thank you for such a delicious report. : a-kiss: Looking forward to the next samples!

Angela, thanks! praise from the master - very nice! but as a result of my cooking it is very big and your merit is accurate and detailed instructions, advice during the cooking process! Thank you!!!

[Nelya]

Nelya, we are all here easily on "you". It's my pleasure. Always ready to help if I can.

[ang-kay]

ang-kay,
DD! When kneading minced meat, I can't get threads, why am I doing wrong? interfered for a very long time, the minced meat was icy.