Cooked sausage at home: step by step cooking recipe

Many can not imagine a full breakfast without a delicious sandwich with sausage. It's a pity that the modern food industry makes it from anything, but not from meat. Thus, the manufacturer tries to save, not caring at all about its consumers. The way out of this situation can be cooked sausage at home. Moreover, it is not difficult to cook it, and even there is a completely dietary prescription.

Chicken Sausage

This tender sausage with a creamy taste and impregnated with natural ham will not only be an excellent addition to breakfast, but also a decoration of the festive table. And now she certainly will not be modestly "gathering dust" on the sidelines. But the main thing is that it is easier to cook than it seems. The most difficult, perhaps, will not eat a piece ahead of time.

Required Products

So, what products are needed to make sausage boiled at home. First of all, it is, of course, 500 grams of chicken fillet. Additionally, 200 grams of boiled ham, 2 chicken proteins, 2 tablespoons of starch, 300 ml of 20% cream, salt, spices and spices are also required. You can use the finished mixture for chicken, ground pepper, paprika and nutmeg. If you do not like something or it is not available, you can always take other seasonings or do without them at all. In any case, you will get a delicious boiled sausage at home.

Step-by-step recipe

Using a blender or processor, chop the chicken fillet with a clove of garlic, gradually adding proteins and cream. It is very important that the mass of the consistency resembles meat puree. Unfortunately, it's difficult to achieve such a meat grinder. If other tools are not at hand, then the meat should be passed through the smallest mesh 3-4 times.

In this homogeneous mass, add salt and spices to taste. Mincemeat should be slightly salty so that the prepared sausage does not turn out too fresh. Then enter starch and mix. At the end, add the diced ham and mix again. Lay the mass on a foil or baking sleeve (fold twice), form in a large loaf and wrap well. Sausage is folded into 2 cellophane bags, tied at both ends, and threaded in several places.

Dip the loaf in a saucepan with plenty of water and cook with a weak boil for 30-40 minutes. Put it on the grate and cool it, then clean it in the refrigerator for 6-8 hours, that is for the night. That's ready cooked sausage at home weighing about a kilogram.

Dietary rabbit sausage

Rabbit meat is considered one of the most dietary. There is practically no fat in it, but a lot of easily digestible protein. In addition, it rarely causes an allergic reaction. It is recommended, including for baby food. Naturally, the rabbit produces a very tasty boiled sausage at home.

So, you need 1 medium rabbit, a small chicken egg, 2 tablespoons of milk powder or cream, a quarter of a teaspoon of salt and sugar, a bay leaf, nutmeg and other spices at will.

Preparation

First you need to remove all the meat, including the existing fat, from the rabbit. Doing this is desirable especially carefully, because any piece will fit in sausage. Perhaps this is the most time consuming part. Next boiled sausage at home is prepared easier. The fillet is passed 3 times through the smallest mesh in the meat grinder, or a chopper is used.

To the resulting mass is added egg, milk powder, salt, sugar, nutmeg and other spices. It is not necessary to save on seasonings, they will give the finished sausage taste and aroma. Mix well, and if the stuffing is too dense, a spoonful of iced water is added. Otherwise the sausage can turn out to be hard and dry. It is wrapped up in a food film and is cleaned in a refrigerator for 12 hours. During this time the stuffing will become denser and will be saturated with the aromas of spices.

Next, you need to spread the baking tape on the table, lay out the mincemeat on it, shape the sausage, wrap it well and tie it with thick threads at both ends. You can take the usual ones and fold them several times. The semi-finished product is dropped into a large pot of water, a laurel leaf is added. Ready to cook sausage at home for 2 hours with the smallest boil. This is very important, because on high heat from the edges the mass can be welded earlier, and in the center it can remain moist.

Then the product is removed from the pan, completely cooled at room temperature and retracted for another hour in the refrigerator. Only now you can try. Obviously, this is a very tasty homemade boiled sausage. The recipe, by the way, is suitable for most diets (for example, according to Mirimanova and Dyukan). A piece of this sausage can even be eaten by a child. Mums should not worry about the content of chemical additives and soy.

Of course, in an age of abundance, you can easily buy any product, especially sausage. But homemade will always be more tasty and fresh. Although such sausages will not be characteristic of the purchase of pink color, because they do not add a color fixer.