Chicken sausage, dietary, simple cooking option in MV-SV in a ham maker

Chicken sausage, dietary, simple cooking option in MV-SV in a ham maker

Category: Meat dishes

Kitchen: Russian

Ingredients
Chicken breast fillet	900 g
Chicken thigh fillet	400 g
Eggs	1 PC
Milk is cold)	100 g
Salt	1 tbsp. l (no slide)
Ground black pepper	0.5 tsp (no slide)
Ground red pepper	0.5 tsp (no slide)
Ground cardamom	0.5 tsp (no slide)
Ground nutmeg	0.5 tsp (no slide)
Semolina	3 tbsp. l

Cooking method

• When I got Belobok's ham, I, like many others, rushed to look for recipes, cooking technologists and so on and so forth. It was very new and interesting to read the arguments of smart, adult, bearded guys about the right sausage. Here are just no time, no strength, I want it quickly and without problems, and it is advisable not to look for some ingredients in online stores, but to use what is always at hand.
• Over time, a simple recipe for dietary ham has developed.
• There are no step-by-step photos, but it is not necessary either, everything is extremely simple there:
• 1. Cut white and red chicken into small cubes (I have completely stopped adding pork, we all like plump, lean ham). It is advisable to freeze the meat, but if there is no time, then I simply put it in a kesha bowl in the refrigerator.
• 2. Put egg, semolina and milk into the prepared meat.
• 3. I pour in all the dry ingredients - salt, spices (I read this composition on some forum, the author wrote that these spices give a "sausage" taste, I did not reinvent the wheel, I usually do it with this composition).
• 4. Turn on the harvester with the Flexi attachment (previously just K-koy) for 15 minutes at 1 speed.
• 5. I insert a bag into a ham maker, stuff the minced meat, close it with a lid, put the springs, then ripen in some container and in the refrigerator for a night or a day.
• 6. I put the kettle to boil.
• 7. In the MV-SV bowl (I have Brand 6051) I put a silicone mold for the cake (I bought it for 50 rubles in five, ideally stood in a slow cooker instead of a rug), gently hammer on it, pour water up to max.
• 8. Manual mode: 90 degrees 4 hours, heating 4-6 hours (that is, I usually put it on at night, get up in the morning - everything is ready)
• 9. Cool down and refrigerate for another 6 hours.
• All!!!! it will seem to some for a long time, but the result is guaranteed. Very convenient when you are waiting for guests. Everything is done in advance, and before the arrival, it remains only to cut)))))

The dish is designed for

+ - 1.2 kg

Time for preparing:

preparation - 10-15 minutes, kneading 15 minutes, cooking in a pressure cooker 8 hours

Cooking program:

manual mode

Note

one more photo:
cut thin

there are cavities inside, I think the stuffing is not quite tight, it did not affect the taste


did it somehow with fillers - pepper, etc. This is not for everybody, mine was ordered not to experiment anymore


PySy: you can scroll the breast through the meat grinder, and the fillet in pieces.

There are a lot of chicken sausages on the forum, I really hope that my simple recipe will be useful to someone.
I did it many times. I have the usual Belobok ham, there is no temperature probe, but a well-cooked ham always turns out, the color is white-pink with splashes of spices.
Attention! If there is cardamom in beans, then just a little bit !!!!!! T.K., ground grains are much more fragrant than store-bought spices!
Bon Appetit everyone

Thanks a lot for the accurate recipe and detailed description! very interesting composition, you must definitely try your version of sausages - ham

[Marina]

Marina, I really hope you like it

Elena, according to the recipe you used regular salt, then you don't need to put everything in the refrigerator for a day. Usually put to ripen ham with nitrite salt.

[Marpl]

Marpl, Marina! I don’t deny that it’s very convenient for me to do just that - overnight in the refrigerator all the products "marry", then the even penetration of spices turns out. It is not possible for a day, for several hours, only with work it does not work otherwise.

Good ham, well described the whole process of its preparation! I have Teskoma and I cook it, of course, much less than 3.5 hours, without heating to the desired temperature in the center of the loaf 72-74 * at 80 * in m / in Polaris 517. I took note of your recipe and will try to cook ham using it. There is also Beloboka available and Biovin will think where is better. Recently I have only cooked ham in Tescom (it is convenient to put it in the refrigerator for 48 hours after removing the seal). My spices are about the same, only I add dry granulated garlic + ground coriander.

[velli]

velli, Valya! Wow!!! a whole park of ham makers !!!! you can immediately make a lot of ham for the holiday !!!!!

Flax, is red pepper hot or paprika? If spicy, how does it taste - not too thermonuclear? after all, there is also black pepper ...

[lana light]

lana light, Sveta! I measured it out with a small spoon. Plain red pepper. Sharp. From a bag. All is good! If in doubt, you can put less. I just immediately rushed from side to side, then undersalted, then oversalted, then the spices are not like that. Now I put salt-spices according to the algorithm and will not survive.

Yeah, I'll take into account! Thank you! Great recipe, bookmarked!
Do you put a ham maker vertically in a cartoon or do you put it on its side? I have Biovin and Shteba's cartoon, I want to adapt the recipe for my units ...

[lana light]

lana light, Light, right now I'll rest a bit and take a picture

[lana light]

lana light, rested
This form fit perfectly
Gently stack the ham
If you carefully install and remove, the bowl will not scratch.

If you carefully install and remove, the bowl will not scratch.

Or even easier: wrap the ham in a woven napkin.

[Caprice]

Caprice,

Or even easier: wrap the ham in a woven napkin

yes, of course, in this case I would still put a silicone mold - the edges of the ham maker are very sharp!

[Caprice]

Caprice, yes, of course, in this case I would still put a silicone mold - the edges of the ham maker are very sharp!

Sharp edges will not be as sharp in fabric. You can also use a silicone mat.

[aprelinka]

aprelinka, Lenochka, thanks for the photo! Now everything is clear about the cooking process

my sausage is fresh for the holiday:


in the background - night yogurt with green caps and sour cream with red





This time I cut everything into cubes, plus lean pork instead of thighs
with pork: 90 degrees 4 hours + 4 hours on heating

the sausage turned out drier than in the source. such a meat sausage. delicious

By Easter I finally made the sausage again. I've been going for a long time, but my hands did not reach. But self-isolation still has positive aspects - you can do what you wanted for so long.
I'll add a photo of the process.
1. Very good effect on the structure of minced meat mechanical kneading for minutes 15. Even if there is no combine, you can use a mixer with attachments for thick dough

2. Insert a regular roasting sleeve into the ham maker and fill it with minced meat, tamping with the bottom of a half-liter jar


3. This is what the sausage looks like when it cools down and you can get it out of the ham


4. I put it in a container


5. It turns out a very dietary treat