Surely there is no need to repeat once again that homemade food is much tastier and healthier than the dishes offered by our public catering, since any housewife prepares even the simplest food with soul and thoughts about those who will eat it. After all, hardly anyone would think of adding any artificial colors, flavors and other chemicals that modern industry so diligently treats us to when preparing homemade dishes. This especially applies to sausages and other sausage products. That’s why I want to learn how to cook my favorite foods myself. So we decided to start our research with sausages. We had just purchased chilled chicken and, without thinking for a long time, we decided to cook chicken sausages.
Rather than poison yourself with an industrial hellish mixture of chemicals, it is better to work for the benefit of your stomach and health. And even though such homemade sausages will only vaguely resemble the taste of their store-bought counterparts, there is no doubt about their quality. And for children this is the healthiest and most “reliable” food.
Ingredients
So, to prepare homemade sausages, we have prepared the following ingredients:- chilled chicken (whole) weighing 1.7 kg;
- fresh milk - approximately 180 ml;
- 1 chicken egg;
- butter – about 50 g;
- salt - two thirds of a teaspoon;
- paprika - a teaspoon;
- ground black pepper – a third of a teaspoon;
- mustard - teaspoon;
- vegetable oil - no more than 2 tablespoons.
We used cling film to form the sausages. It took us literally an hour and a half to prepare homemade chicken sausages.
Now about the cooking process itself:
First, we thoroughly wash the chicken and disassemble it into “spare parts” (breast, legs, thighs, wings). Then we put aside the wings (good for broth) and half of the chicken breast (the main chicken lover in our family “staked it out” for making julienne). From the remaining parts of the chicken we remove the place where the most harmful substances are collected - the skin, and from the bones we remove all the pulp (that’s what we need). We use the bones along with the wings for broth.
Now cut the clean pulp (and it turned out to be about 800 grams) into small pieces and, together with butter (softened), transform it into minced meat using a blender (a meat grinder will also work).
Stir the beaten egg and some of the milk into the minced meat.
Then we supplement the resulting mixture with spices, seasonings and, thoroughly kneading until smooth, gradually add milk, making sure that the minced meat is not too liquid. It should stay calmly on the spoon and not spread. Leave the finished sausage mince alone for 30 minutes to allow it to steep.
Cut a piece of cling film (we used a size of 25 cm x 35 cm), lay out a maximum of 2 tablespoons of minced meat in the form of a strip and carefully wrap it, giving it the shape of a sausage.
This is perhaps the most difficult thing in preparing sausages, since you need to try to compact the minced meat more tightly, avoiding the formation of voids. We tie the edges of the film with knots. Ready.
We got 12 sausages from all the minced meat, although not all of the same size in thickness and length. But this is not the point.
There are times when you need to whip up breakfast, lunch or dinner. Often sausages come to the rescue in these cases, but most often we just boil them in hot water or steam them, less often we fry them in oil, sometimes together with scrambled eggs. But I’m pretty tired of all these dishes, I want something new, original. And we begin to think about what can be made from sausages. We offer recipes for several dishes to diversify the menu.
How to cook sausages in their “uniform” - three recipes
Sausages “in their uniform” look appetizing and original. The shell can be mashed potatoes, classic batter, or cabbage leaves. Of the three options, you can certainly choose the one that your husband and especially your children will like.
Option one - in cabbage
For 8 sausages you will need the same amount of cabbage leaves, two to three eggs (depending on their size), two processed cheeses, breadcrumbs and vegetable oil - as much as it takes.
The cooking process will look like this.
- Separate the cabbage leaves, lightly boil them in salted water, remove, dry, and lightly beat if necessary.
- Cut the cheeses into small pieces.
- Make slits in the sausages and stuff them with cheese.
- Wrap in cabbage leaves.
- Dip in egg, roll in breadcrumbs and fry. Bon appetit.
Option two - in mashed potatoes
For 8 sausages you will need about a kilogram of potatoes. It needs to be boiled and passed through a meat grinder. Add two raw chicken eggs, a glass of flour, and 50 g of butter to the potatoes. Mix it all well.
Roll out the potato dough and cut into squares. Wrap a sausage in each. Roll in egg, grated cheese or breadcrumbs, place in a mold and bake in the oven until done.
The third option is in batter
Make a batter from two spoons of mayonnaise, two eggs, 50 ml of water, 50 ml of vegetable oil and flour (you need to add it until you get the consistency of thick sour cream). The sausages can be dipped whole in the batter, or you can pre-cut them into pieces. Fry in oil. Can be served both hot and cold.
This simple but original sausage dish can be prepared with your children. The idea is simple: cut the sausages into bars 3-4 centimeters long (you can cut each one into three parts). “Pierce” the spaghetti sticks. Boil water, place the pasta in it and cook until the pasta is ready. Remove, place on a plate and serve with ketchup. The dish looks very unusual.
Sausage stuffed pie
Children will be delighted if you prepare this simple, but very tasty and satisfying dish.
Ingredients required:
- sausages – 4 pieces,
- kefir - a glass,
- flour – 150 g,
- chicken egg - two,
- cheese (hard) – 200 g,
- baking powder for dough - a teaspoon.
Cooking process:
- Beat eggs with kefir, add salt, add flour and baking powder, mix well.
- Coarsely grate the cheese.
- Cut the sausage products into slices.
- Add cheese and sausages to the dough, stir, place in a baking dish and cook for about 30-40 minutes.
Marinated sausages
You can cook it either in a frying pan or on the grill.
- The first step is to prepare the marinade by mixing ground cumin, lemon juice and honey in equal parts.
- Marinate for half an hour.
- Wrap in a thin piece of bacon.
- Fry and serve.
Cuban goulash
Ingredients required:
- chicken breast - two pieces,
- sausages - four pieces,
- shallots – 200-250 g,
- celery stalk - four stalks,
- sweet pepper - two large ones,
- garlic - one clove,
- thyme, cumin and cinnamon - half a teaspoon each,
- potatoes (new) – kilogram,
- olive oil, flour, tomato paste - two tablespoons each,
- chicken broth - half a liter.
Cooking process:
- Cut the chicken and sausages and fry in oil.
- Chop the vegetables, add to the breast, fry for another 5 minutes.
- Sprinkle with flour, add spices, stir.
- Pour in the broth, adding tomato paste, simmer until tender (twenty minutes)
- Wash the potatoes well, pierce the skins and bake in the oven until cooked, cut in half.
- Place a few potato halves on a plate, top with goulash and serve.
With green beans
Ingredients required:
- sausages – 8 pieces,
- green beans – 400-500 g,
- tomato paste - two large spoons,
- onions, carrots - one piece each.
Cooking process:
- Boil the beans until half cooked (10 minutes).
- Grate the carrots and simmer with tomato paste.
- Chop the onions and sausages and fry them together.
- Combine all ingredients, add a little water or broth if necessary, simmer for another 10 minutes until cooked.
You can also make a mini-kebab - for this, string the sausages onto skewers, make transverse cuts on them on one side and fry. At the same time, put cherry tomatoes, pieces of pepper, zucchini and eggplant on other skewers and fry them too - they will serve as a side dish.
Sausages are one of the easiest foods to prepare. However, the Internet is full of questions about how to cook sausages correctly? Let's try to figure it out.
A simple way to cook sausages
We will need: a saucepan, water, stove, sausages.
- Pour cold water into a saucepan and place on the stove.
- Remove the film from the sausages (if it is non-food grade and can be easily removed) and place them on a plate.
- When the water boils, immerse the sausages in the pan and reduce the gas.
- We wait from 2 to 10 minutes. Most often, sausages are cooked for 5 minutes.
Cooking times should be indicated on the sausage packaging. Or we just check their readiness ourselves - pierce them with a fork. Properly cooked sausages will be soft.
Some people advise immediately immersing the sausages in the pan without waiting for the water to boil. But in this case, the sausages may soften ahead of time and lose their shape and elasticity.
Sometimes they salt the water in which the sausages are boiled. It makes no sense to do this, since sausages are a semi-finished product, which already includes some flavoring additives, including salt.
How to cook sausages in the microwave
We will need: microwave, plate, ketchup, mustard, sausages.
- We clear the sausages from the film.
- We put them on a plate.
- Fill with ketchup and/or mustard.
- Place the plate with sausages in the microwave for 3-5 minutes.
By the way, you can pour ketchup on sausages after microwave, as you like. If you want the sausages to be juicier, add a little water to the bottom of the plate.
How to cook frozen sausages
Exactly the same as regular ones. Only frozen sausages should be immersed in the pan immediately, without waiting for the water to boil. They need time to cook. And, of course, you will have to remove the film after cooking, after cooling the sausages first.
Sausages go perfectly with bread, pasta, ketchup and mustard. They are suitable for both a snack and a full lunch. If you want to surprise your loved ones with an original preparation of sausages, then read on.
Original preparation of sausages
We will need: a wide pan, water, stove, sausages, spaghetti, salt.
- Place a pan of water on the stove.
- We clear the sausages from the film.
- Cut each sausage in half or into thirds if the sausages are long.
- We pierce each piece of sausage with five to ten spaghetti so that they pass right through the sausage.
- Place the resulting “hedgehogs” in boiling water.
- Salt the water, reduce the gas.
- Cook for 5-6 minutes until the spaghetti is soft.
- Carefully take out the pieces of sausage so that the spaghetti does not get mixed up, and place it beautifully on a wide plate.
- You get original “octopuses” that can be decorated with ketchup and herbs.
Choose any cooking method and enjoy your meal! Most importantly, do not eat sausages raw. Although they are considered a finished product, it is still better to cook sausages correctly.
Sausages are also called “bachelor’s food”, because their preparation takes a maximum of ten minutes, and the dish can be made even by a person very far from cooking. But the simple dish also has its downsides. The main thing is the composition of the purchased product. Sometimes store-bought sausages don’t even smell like meat. But with an excess of all kinds of preservatives and “flavors close to natural.” Such sausages should not be given to children, and it is not recommended to eat them yourself. And after trying homemade sausages, the recipe for which will be given in this article, you will completely refuse the store-bought product. After all, you get used to good things quickly. Do you think you can’t replicate food industry technologies at home? With a good blender and some cling film and string, making sausages will be easy. And most importantly, the result will be tasty and healthy.
Ground meat
The store has a truly huge selection of sausages. You can also find dairy, so-called “Children’s” or “School”, pork, chicken, turkey meat and mixed minced meat. The same variety can be transferred to homemade sausages. The recipe allows you to make them from any meat. And you can fully realize your culinary fantasy. Add your favorite spices to the meat, add milk, add grated cheese, eggs, herbs, garlic and onions, lard. To make the taste of baby food sausages more delicate, dry cream is added to the minced meat. Sausages made from combined minced meat with pork and beef are very tasty and juicy. For diet sausages, take chicken breast or turkey fillet. If you don't want to bother with cutting meat, you can buy ready-made minced meat. But be prepared for the fact that, unlike cutlets and brizoli, sausages require very fine grinding of meat.
Preparation of minced meat
Do you completely trust your blender? After all, he will have to work hard today. Even if you bought ready-made minced meat, you need to grind it even more until it becomes a smooth puree. If you don’t have a blender on your farm, you can still make homemade sausages. The recipe instructs you to pass the minced meat through a meat grinder at least four times. In a word, the mass should be smooth and homogeneous. Otherwise, you won’t end up with sausages, but sausages, which, you see, is also not bad. Add other ingredients to the rolled minced meat. What are the proportions? For a kilogram of meat fillet you need to take one egg, one hundred grams of butter and a glass of whole milk. Salt and grated nutmeg are also required. All other ingredients - pepper (black or red), seasonings, herbs, spices, onions and garlic (but they should also be minced or crushed in a blender), a little cognac, cheese, lard and others - can be added optionally.
Product formation
The recipe for sausages at home instructs us to knead the minced meat for a long time. This will allow the ingredients not only to come together, but also fill the mass with air bubbles. The minced meat should be moist. This way the sausages will come out juicy and tasty. Then you should keep the minced meat in the refrigerator for a couple of hours, or even better, overnight. And only then start shaping the sausages. Both at home and at a meat processing plant, there are two ways to wrap minced meat. These are intestines and cling film. The first method is considered more natural. But in order to form sausages in this way, you will need a special attachment for a meat grinder, with a “tap”. You can get by with a pastry syringe with a large hole. In the end, you can use a tight bag with the tip cut off. And in order to make sausages in cling film, all you need is a hard work surface and thread. Therefore, we will start with this easiest way to form products.
Homemade sausages in cling film: recipe
For convenience, here too you can put the minced meat in a plastic bag with a corner cut off or a pastry syringe. Unwind five to six centimeters of cling film and cut it off. Place the piece on a flat surface and smooth it out. Place some minced meat in a strip in the center. With some skill, you can use an ordinary tablespoon in this method. We select the edges of the film and close the minced meat. Gently but persistently press to release air bubbles. This is necessary so that during cooking the sausage does not swell and its casing does not burst. This will not affect the taste of the dish, but it will spoil the aesthetic pleasure. Having wrapped the sausage, we roll it on a wooden board for a while to give the product the shape of an even stick. Then we wrap the ends of the cling film like a candy wrapper. To prevent them from opening during heat treatment, we wrap them several times with strong thread. Before cooking, the recipe for homemade sausages in film requires keeping them in the refrigerator for a while. And if you don’t plan to use them right away, hide the products in the freezer.
Formation of sausages in the intestines
This natural casing for sausages and sausages is sold in markets. The intestines are kept there in a concentrated saline solution. Therefore, first we need to rinse them by simply placing them on the tap. The recipe suggests making delicious homemade sausages from lamb intestines. But pork will also do. Having washed the intestine, we attach it to the faucet, but not to the water supply, but to a special attachment to the meat grinder. Or we fill it, as in the method with cling film, through a syringe or bag. However, there is a nuance. The intestines should be stuffed loosely with minced meat so that the meat has room to “grow”. But then the finished semi-finished products need to be pierced in several places with a needle to allow air to escape. If the intestine is long, you can make a whole garland of sausages out of it, intercepting sections at equal distances with a harsh thread. This method is more labor-intensive, but it gives the cook several advantages. Now we can cook sausages in the gut on the grill, fry in a pan or bake in the oven.
How to cook products
Exactly the same as a store-bought product - in salted water. The recipe for sausages at home does not indicate cooking time. It all depends on the type of meat, on the shell and on the thickness of the product. If you made thin chicken sausages in cling film, then just let them boil for five to seven minutes. But thick sausages made from minced pork or beef should be cooked in the intestine for about half an hour. Cooking time for sausages in the oven, frying pan and grill may also vary.
Homemade sausages in dough: recipe
Are you an ardent fan of fast food and can't do anything about it? At least make your hot dog less harmful. For this dish, one of two types of dough is used: puff pastry and yeast dough (both rich and plain). Let's first consider a recipe for sausages in dough at home using the first type. Puff pastry is sold frozen in the store. Cooking it is long and difficult. And since a hot dog is a fast food dish, let's use a store-bought product. We will only have sausages at home. Carefully unroll the dough layer. Cut a narrow strip from it, twice as long as the sausage. Use a rolling pin to shape the dough into a flat shape. Use this ribbon to wrap the sausage in a spiral. Needless to say, you need to remove the film from the meat product. Place our sausages on a baking sheet lined with parchment paper or greased with vegetable oil. Brush the top of the dough with egg. Bake in a preheated oven for about twenty minutes at 180 degrees.
Other ways to make homemade sausages: ideas
You can cut the products into pieces and make a delicious omelet or scrambled eggs with them. If you bake homemade sausages in dough in the oven, the recipe advises sprinkling them with grated cheese five minutes before the end of the process. You will get an appetizing rosy cap on a platter. Homemade sausages are also delicious as a budget barbecue. Try grilling them with vegetables - it will be very tasty. Sausages are also suitable for first courses. They need to be added to soups, after being fried with onions and carrots. The national German dish bigos also uses sausages as one of its components.
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