Tender chicken sausage

Tender chicken sausage

Category: Blanks

Ingredients
a hen	3 pcs
eggs	3 pcs
cream 33%	100-150ml
salt	taste
spices (dry adjika)	taste
womb (intestines)	1m (approx)
threads hb
needle

Cooking method

• Let's get started.
• We cut the chickens: separate all the meat from the bones, I set aside the breast fillets for other manipulations, and added all the beautiful parts of the skins to the meat. I ran the meat together with the skins through a meat grinder (large mesh).
• Add cream (first 100ml), eggs, spices to the minced meat.
• Knead very thoroughly, if the minced meat is elastic, add the remaining cream, mix the minced meat again properly. put it in the refrigerator for a couple of hours, let it rest
• Next, we do the most interesting: tie the end of the womb with threads and start stuffing, you need to stuff it very tightly, but air bubbles will interfere with you, here the needle will come in handy for us, make one or two punctures in place of the bubbles, but only with a needle, too large holes are obtained from a toothpick. After finishing stuffing, tie the womb with a thread, at first I tried to tie knots from the womb itself, but at the most inopportune moment they untied and I had to catch up with the minced meat, which my cats and dog were very happy about.
• Cooking mode: 65 g. 2 hours on one side, 2 hours on the other side, then at a temperature of 40 g for another 6 hours. that's all done.
• It turned out 1kg700gr of absolutely healthy sausage and very tasty.
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The dish is designed for

1kg700gr

Time for preparing:

11 o'clock

Cooking program:

dryer Isidri

beautiful sausage! I'll try it in Teskomovskaya ham - I really liked the composition

ABOUT! We have already reached the sausage dryer!
Beautiful sausage And the color of pink was given, what additives?

Cooking program:
dryer Isidri

here I am a bastard - exactly - a dryer

A lovely sight!

[Isida!]

Isida! How good the sausage is, ah ...! What a beauty that there are such uncomplicated recipes for lovers of their meat delicacies!

Isida! Very appetizing and very tempting. Explain a few questions. Is it normal or nitrite salt? How many adjika, to begin with, from what to "dance". What is the size of the rough. And most importantly - how long can you store such a treat?

Admin. Did not add dyes, put only dry adjika according to her recipe. he is here on the forum. And the beauty of the skin is given by the high temperature at the beginning of the process, the sausage looks as if it was smoked, but it was not treated with any chemicals. Everything is exactly according to the recipe, as I wrote.

The beauty! Isidri has stagnated, it is urgently necessary to use her))) Therefore, I would also like to hear more about spices)))

And yes, do you think a chicken can be replaced with a turkey? I have plenty of it, but, unfortunately, the chicken was not brought from the village (

Maryam-apa, hens-1.7, 1.8kg
salt - ordinary
adjika - dry of my recipe, full of a handful (she adds color to the sausage)
And at the expense of storage I will not tell you, it was an experiment, the task was tasty and healthy to feed, and what would be stored for a long time needed preservatives more serious than salt. But there is an easy way to extend the life of the sausage, grease it with sunflower oil and pack it in parchment paper. the sausage must breathe, it suffocates in polyethylene.

Irina, of course you can. I originally wanted to make a turkey. but it turned out that we already ate pretty much it did not scrape. next year I will raise more of these birds.

Many THANKS to everyone! thanks very much
And seasonings can be any who you like, we just really like this seasoning. so we shove everywhere.
the next option will be chicken breasts (marinated) and forgive me at the base of the marinade there will be adjika again. I already did, but did not have time to photograph.
This will be a gift for everyone on the New Year's table, it turns out excellent carbonate.

And if the dryer for vegetables is different, can you get such a sausage? My temperature is not set, it dries by default, but what it is there I don't even know

Sabrina, you need to try on another dryer, or first try to find out the temperature regime using a thermometer

[Isida]

Isida, This one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389328.0 adjika? I just have separately dried tomatoes, bell peppers and hot red peppers, garlic. If you mix them, can you replace them with adjika? Do I understand correctly that the raw minced meat was about 2kg?

Yes, Irina, this adjika. You can also use your seasonings, just chop them up.

Oh how! Who would have thought that Isidri could be used this way. I have two bags of belly. Kura is not a problem. I'll have to try.

Natalya, try it, you won't regret it. HIGHLY! delicious.

Isida! Thanks for the answer. And about storage - it's not about long-term storage, but how much to swing in order to have time to eat in "2 persons".

Maryam-apa, look, from three chickens about 1.6-1.7 kg, we got 1.7 kg sausages, provided that the breasts did not enter there and how carefully the bones will be peeled. And there it all depends on how much your family loves to eat. I have three people in my family now, the refrigerator did not close, people periodically dive and slyly ask the question - ahhh can you? ........ as a result, one third remained

Girls. Will it work in an airfryer? If so, is the speed low?

Good afternoon, I am VERY interested in the sausage recipe, BUT .... I do not have a dryer and an airfryer, but it is possible in the oven. a.....

TYSYA, of course you can, I started from my mother-in-law's recipe - Ukrainian fried sausage, I just wanted to dry it.

Thank you .... I understood correctly that you can dry it in the oven at a low temperature (up to 100 degrees) or is it better to bake it, as is usually the case for sausage?

I did not try to dry it in the oven, it does not dry, but in any case it cooks, the dryer has a maximum of 65 degrees, here it is probably easier to cook it according to a hollow program, or fry it in a pan like a Ukrainian one.

How lucky I got your recipe. there are 3 chickens, from which I only need breasts, and salted intestines, waiting for their fate. that's it, I went to cook.

Can you please tell me if you can cook in the oven?
though my minimum is 50 degrees

Of course, you can do it, just don't overdry the sausage.

Oh what woman sausage
Cocoaaaa woman sausage,
I would like this!

I'm still with questions))
Can you please tell me, will the finished sausage feel firm? mine has been standing for half a day, but it's still damp, but the color has changed a little

what a beauty ...
someday I will also be honored to make homemade sausage ...

Oh my God! I didn’t know that in the dryer you can stir up this !!!
And then I have it idle in winter.

do not overdry

How do you know if it's enough to dry?
What happens if you dry it out? Will it become solid?

Sorry. I have not been very busy for a long time.
Yes, first of all, the color changes, and then the density changes. the sausage becomes denser. but not as uncooked smoked. slightly softer than boiled smoked. then it must be put in the refrigerator to freeze.
I didn’t try to overdry it, I’m afraid that it will not be very good, how can I chew it later?

[Admin]

Admin, Admin I do kobaska, rolls. On the Internet, for 1 kg of minced meat, 10 g of non-solid salt and 10 g of simple coarse salt, this is the standard 20 g per 1 kg of meat. Nitrite salt. And you will be happy

Added Wednesday 18 May 2016 5:07 PM

Maryam-apaHello Maryam-apa. For one kg of minced meat, 20g of salt, 10g of table salt + 10g of nitrite, half nitrite, more than half is not recommended.

Added Wednesday 18 May 2016 5:06 PM

Isis, I make sausage, 20 grams of salt is taken per kilogram of meat, if with nontrite, then in half 10 grams of nitrite + 10 grams of table salt. I'm not trying to offend you, this is mainly the norm in the manufacture of sausages, and whoever wants to can add or subtract, but only popoplam nitrite

Isida! Thank you so much for such a wonderful recipe, now I only do this, it's just delicious! It always turns out tasty and beautiful.

Isida, tell me, please, what caliber was your womb?

I tried to make such a sausage from chicken, the belly was 38/40 caliber pork. I was afraid that I would have to remove the grate from one ring, but it did. Such a caliber, packed quite tightly (although it could have been denser) fits well into the top tray under the lid. I wanted to grind the chicken in a manual meat grinder, but it was very thawed, the knives pulled poorly, and therefore I had to quickly chop the meat into small pieces. Next, you need to mix the minced meat until the "threads" appear, but so that its temperature does not rise above 12 degrees. Stuffed with a meat grinder attachment. Well, 10 hours at 55 degrees for each sausage, approximately 0.8 to 1.0 m long. The skin turned out to be a little thicker than that of the store sausage, otherwise everything is fine.
Thanks for the recipe!
p. from. so as not to pierce the womb due to air bubbles when stuffing the minced meat, do not immediately tie the first end before stuffing. slightly hold the centimeters with three hands, slightly releasing for air to pass through. stuffed about five centimeters and you can already tie the end with threads

[imghttps: //Mcooker-enn.tomathouse.com/r-image/s018.r.1/i510/1603/58/dea9b5c3282b.jpg]

Added on Tuesday 22 Mar 2016 00:13

Yes, I forgot to say that about 1 kg went for 1 meter of the womb. chicken meat (all parts of the chicken - so the taste is richer).

I never saw the answer to the question "Can you stir it up in the airfryer?"

[alena40]

alena40, I'm sure you can. I make pork in the airfryer, then I smoke it there.
Sori that got in))

Thank you!