Homemade chicken sausages

Homemade chicken sausages

Category: Meat dishes

Ingredients
Chicken fillet	500 gr.
Milk is cold)	100-150 ml.
Ground sweet paprika	3/4 tsp
Ground ginger	pinch
Ground nutmeg	pinch
Ground black pepper	pinch
Salt	3/4 tsp
Garlic	2-3 small cloves

Cooking method

• Cut the chicken fillet into small pieces, pour cold milk (do not pour out all the milk at once, it is better to add later, if the minced meat seems too thick), leave for 30 minutes (I put it in the refrigerator).
• 
• After half an hour, grind the fillets in a blender along with the garlic, add salt and spices, mix everything thoroughly.
• 
• Cut the food foil (or baking bags) into rectangles (I have about 20 by 15 cm), put the minced meat on the long side (about 2 tablespoons per sausage), roll tightly in the form of candy.
• 
• 
• Put ready-made sausages on a board and send to the freezer. Boil the sausages in boiling water; the cooking time depends on the thickness of the sausages. I got plump, cooked for about 10 minutes
• 
• 
• 

The dish is designed for

about 8-9 pieces

Note

Recipe from here

The recipe is a lifesaver for those who do not have all sorts of bells and whistles for sausages and sausages Prepare quickly, and the taste cannot be compared with the store. Spices can be used to your liking. I liked this combination. Paprika gives a pinkish color, and garlic, nutmeg and ginger give a sausage flavor

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What cool sausages.
We must do such things. Thanks for the idea.
Lenus, and the foil, after cooking, is removed well? Does the chicken stick to it?

Lenochka, thanks for the recipe! Everything is available: both products and manufacturing technology. I take it to bookmarks. Hope to cook it soon.

What paw-babies-sausages, I love such fast sausages THANKS!

And I also have fast sausages - I brag

Homemade sausages "Creamy" (Admin)

[Galinka]

To your health, Galinka!

Hope to cook it soon.

I will wait for impressions. I hope you will not be disappointed

easy and simple, tasty and healthy

[Tatyana]

Tatyana, wow, what sausages !!! I'll bookmark it, and how I missed them

and how I missed them

On our forum, for a long time there is a lot that has not been seen, from the abundance of recipes it is easy to miss even what happened yesterday

[Lenuskin]

We must do such things. Thanks for the idea.
Lenus, and the foil, after cooking, is well removed? Does the chicken stick to it?

Lenuskin, make sure
Nope, it doesn't stick, the sausages jump out of it perfectly. You can wrap it in food wrap. But I'm more comfortable in foil

On our forum, for a long time there is a lot that has not been seen, from the abundance of recipes it is easy to miss even what happened yesterday

Oh, don't tell me, Tan. I don't even see half of what appears in the left column "New recipes", so quickly they fly by ...: -
And you have sausages - IN!

Added Friday, 01 Jul 2016 12:28 pm

sausages jump out of it beautifully.

Thank you, Lenusik!

Helen, do you need to boil sausages directly in foil or foil?

On our forum, for a long time there is a lot that has not been seen, from the abundance of recipes it is easy to miss even what happened yesterday

Oh, don't tell me, Tan. I don't even see half of what appears in the left column "New recipes", so quickly they fly by ...

Helen, do you need to boil sausages directly in foil or foil?

Yeah, they have birthmarks. And then all the relish will go into the water

Thanks for the recipe and molding idea! There is a turkey, I will make such delicious turkey sausages.

Helen is an interesting recipe and molding! And for little kids, the very thing :-)
Thank you, took it to the piggy bank!

I carry a report:

Wrapped in rags cut from a baking sleeve.

And we are already eating them:



Delicious, excellent! And it is quite dietary, which is important to me.

Girls, how much to cook in time, if the size is like a regular sausage?

[Bishka]

Bishka, in the recipe Lena writes that 10 minutes. I cooked for 7 minutes, but threw the frozen immediately into boiling water (and I was hungry). It turned out to be quite enough, cooked.

[Anastasia]

Anastasia, turkey will make great too
Natalia, thanks. I'll be glad if the recipe comes in handy. You are right, the very thing for the kids
Irina, what smooth, pretty sausages turned out! Thank you very much for such a great report.

and how much to cook in time, if the size is like a regular sausage?

in the recipe, Lena writes that 10 minutes. I cooked for 7 minutes, but threw the frozen immediately into boiling water (and I was hungry). It turned out to be quite enough, cooked.

Bishka, if such sausages, as turned out at Irina, then 6-7 minutes will be enough. My sausages turned out to be thicker, so I wrote that I cooked for 10 minutes. Since there was an unsuccessful experience in cooking the first sausage I cooked for about 6 minutes, inside it was raw

Lena, thanks for the recipe! I twisted it into the baking sleeve with a long sausage, then pressed it in several places. It turned out sausage-sausage "beads"
Made almost a kg of fillet of thighs. The smallest part was tasted right away, the second part was frozen, I am waiting for a vacuum cleaner, I want to see it. Tasty, the whole family liked it, even one of reluctant

[Nata]

Nata, to your health!

kusno, the whole family liked it, even one of the unwilling

It is most important! I'm happy as an elephant

I twisted it into the baking sleeve with a long sausage, then pressed it in several places. It turned out sausage-sausage "beads"

How interesting! I'll have to try this way

Fast, inexpensive and healthier than from the market.

Fast, inexpensive and healthier than from the market

Namesake, definitely! I'm glad I liked the recipe

I liked it very much, the main eater agreed to eat - this is already indicative, and because of half a portion of the weight, there is no need to wash the ham, it is also profitable in time, I’m silent that I myself know what I put there and how I washed it. By the way, if I desire to bring the taste closer to the store, then I myself can add boiled soybeans / beans and a strip of cheese or cubes.

Lenochka dear, thank you very much for the recipe! Excellent sausages turned out. Now the recipe in the directory is required. Of course, I made a fool with him, but forgive me - I'm a former worker of the mea-packing plant. But the most tender turned out and very juicy.

[Tumanchik]

Tumanchik, Ira, Lenochka thanked on behalf of all generations of our family - lovers of these sausages.

Of course I made a fool with him

Share how?

Share how?

share. current no offense. I started at 500 gr. chicken meat added 200 grams of lard. and twice passed everything through a fine meat grinder. then into a blender. I added more cold milk. but how much - I will not say. you must be guided by the view. to be viscous, but not very thick. I also added a spoonful of milk powder. something like this...
rolled into cut-off baking bags. then in the shape of a bag, tightly twisted and frozen. now I defrost and boil a couple. delicious !!!!

Irisha, thank you very much.

[Lena]

Lena, thank you very much! I cooked with chicken thighs. It turned out very tasty and juicy. I'm sure I'll cook often.

[Lena]

Lena, Just a Shefederal recipe!
take away.

[Elven]

Elven, and how much can they be stored in the freezer as much as possible?

[Tumanchik]

I also love chicken sausages and do and eat. I also like Tumanchik first through a meat grinder (pate) I scroll -2 times, then in a blender I punch with milk or cream, salt + a pinch of black pepper + 1 hour. dry granulated garlic + spices for chicken. I twist the sausages in plastic wrap in several layers, tie the ends and put them in the multicooker steam basket. 20-30 minutes of steaming and the sausages are ready. I put them in the freezer if they haven't eaten. Then I take them out, let them thaw a little and pour boiling water from the kettle twice, after draining the first water. I like this method of cooking more than in water. The sausages are juicy and tender.

For color, I add tomato paste or boiled beetroot. Pasta gives sourness, apparently it needs to be compensated for with sugar, but beets do not affect the taste of sausages in any way.
I also like to loosen minced meat with pickled cucumbers, olives or bell peppers, it turns out spicy. :-)

[velli]

velli, Valentina, girls this may not be in this topic - yesterday I tried chicken sausages and kupaty to make in a meat grinder in the womb. It turned out and tasty the first time the question is the same - how much of a maximum of them should be stored raw in the freezer (shock and -18 in storage) (it turned out sooo much - this is for six months for me, I decided to try it myself, so that if it doesn't work out somehow to remake them, came out immediately) -and my men will be in 4 months)
Probably, if you can eat green onions and garlic for six months?

thaw a little and pour boiling water from the kettle twice, after draining the first water. I like this method of cooking more than in water. The sausages are juicy and tender.

: spiteful: and in the womb you can also "cook" like that?

Boil in water for 80 * 30-40 minutes. Then I pour cold water over and you can eat. I hadn’t kept sausages with onions for so long. But it seems to me that you can store it, but the taste of sausages during cooking may change, or maybe not. It all depends on how much onion and dill were added. I sometimes add onion to chicken sausages, when I scroll through a meat grinder, then I punch it in a blender, as a result, it is not visible and the taste of sausages is enriched. I don't add dill to sausages or sausages. I always stuff sausages into the womb, but I wrap most of the chicken in cling film and steam it, because I eat a little for chicken for 1 time and take out a sausage syringe because of 500-600g it makes no sense to wash it more and longer. ( I have a horizontal Hakka heavy). I ordered myself a small manual syringe like a pastry one with two attachments for sausages and wieners. Then you do not need to twist the sausages into cling film, but into the womb.

Once I missed such a wonderful way! I’m just looking for a recipe for turkey mince that is not spoiled, and now it appears in the feed! I'm going to cook, thanks in advance, I know that it will be tasty and fast!

Thank you for the recipe for wonderful sausages, Yesterday we did it for testing and knew how to use a salad for dinner, today we will repeat

I made them !!! Turkey with half of the milk replaced with whey. Super!!! Cooked and lightly fried. Thank you so much for the recipe !!!

[Elven]

Less than two years later, the recipe came in handy again. Again we are on a diet, and all the steam cutlets are already sick of
And then somehow successfully the topic revived, and today it has wound sausages again. I did not take pictures, because they are exactly the same as they were. The only thing, salt-spices put a homeopathic amount, for we "in a string" we limit them. But it still turned out delicious! Elven, another big thanks for the recipe! Sausages have greatly adorned our dietary existence)))