Homemade boiled sausage, prepared from natural ingredients, which does not contain artificial colors, flavors and preservatives - is an excellent alternative to a shop product.
Sausage, cooked at home fromMeat or chicken minced meat, can be used for children's and dietary nutrition, is indispensable for the preparation of various salads and a variety of sandwiches.
Recipes of homemade sausages allow you to change the amount of spices, make the final product less caloric, use different methods of heat treatment.
Sausage of chicken
For cooking homemade sausage from chickenYou will need 1 kg of breast fillet or thigh meat and drumsticks. It should be remembered that the white meat of the sausage is slightly dry and less caloric. To obtain the optimal variant of the final product, both kinds of meat can be used.
Chicken meat is cut into small pieces and withUsing a blender, grind until a creamy structure is obtained. After that, chopped garlic or onion, 100 ml of cream, spices to taste, 1 large raw egg are added to the stuffing.
The resulting mixture is thoroughly mixed againBlender. To make ready-made sausages well held shape, it is possible to add 1 tsp to the stuffing. Starch. If desired, give the product the usual pink color, in the stuffing pour in 3-4 tablespoons. Fresh beet juice.
Mass is spread on foil or in a sleeve forBaking, form small cylindrical billets and tightly clamp the edges. To prevent water from getting inside the package, it is recommended to place billets in 1-2 plastic bags.
Homemade sausages are laid inA large saucepan, pour water and cook over a small fire for 2-3 hours. The finished product is cooled, placed for several hours in the refrigerator, after which the sausage can be served to the table.
Sausage of minced pork
A juicy piece of meat weighing 800-1000 g is crushedTogether with garlic in a meat grinder, add salt to taste, black or red pepper, oregano, nutmeg and 1 tbsp. olive oil. The mixture is thoroughly mixed and placed in the refrigerator for 1-2 hours.
To give the sausage the necessary density in minced meatAdd 1 tsp. Starch or gelatin. If you want to make homemade sausage more juicy and high-calorie, then the meat can be scrolled with the addition of slices of fat and 100 ml of cream.
Piquant taste of the finished product is given by small slices of cheese, mixed in the prepared minced meat. In order for cheese to melt less, it is convenient to use dried up slices.
Sausage stuffed on a sheet of paper forBaking or foil, give it the right shape, carefully wrap the edges and place it in a plastic bag. The billet is cooked according to the same technology as the chicken sausage.
If it is not possible to follow the cooking process, homemade cooked sausage can be cooked in a multivarquet, putting it on a quenching or boiling regime for soup.
When tinting sausage with beet juice it is necessary to turn the workpieces from time to time on the other side so that the color of the finished product is uniform.