Do you want quality meat sausage? Prepare chicken milk sausage according to the step-by-step photo recipe described below. Video recipe.
On the shelves of shops, the number of types of boiled sausage is huge: doctor's, dairy, tea, breakfast, nursery. However, the composition of meat products in almost every product remains a mystery, and naturally raises concerns. But earlier we did not think about fillers, we trusted manufacturers and GOST. Today, when you want sausages, you have to look for a worthy alternative to industrial meat products. For example, homemade chicken milk sausage. This is a great snack without any questionable colors or additives. It is much tastier than store products, you can safely offer it to your child for breakfast or make a sandwich for school.
For the recipe, you can take any part of the chicken carcass. The most dietary product comes from chicken breast, and the most delicious - thighs. For a balance of taste and health, the two can be paired. You can also experiment with meat. For example, twist it through the fine grate of a meat grinder, cut into small cubes, or twist part of the meat, and cut part of it. If you have a casing, use it to cook the sausage. If there is no natural gut, then follow my recipe and cook the sausage in cling film.
- Caloric content per 100 g - 98 kcal.
- Servings Per Container - 1 Sausage
- Cooking time - 1 hour for cooking, plus 3-4 hours for cooling the finished product
Ingredients:
- Chicken fillet - 2 breasts
- Ground black pepper - a pinch
- Eggs - 1 pc.
- Ground nutmeg - 1 tsp
- Salt - 1 tsp or to taste
- Milk - 100 ml
- Saffron - 1 tsp (optional)
- Garlic - 1 clove
Step by step preparation of chicken milk sausage, recipe with photo:
1. Wash the chicken fillet, cut off the foil and dry with a paper towel. Cut it into medium pieces and place them in the bowl of a food processor with a chopping knife attachment.
2. Grind the chicken fillet until smooth. If there is no harvester, then twist the meat 2-3 times through the fine grate of the meat grinder.
3. Add spices, eggs and milk to the bowl.
4. Stir everything again in the food processor.
5. Add salt, black pepper, saffron, minced garlic and any favorite spices to the minced meat.
6. Stir all food in a food processor until smooth.
7. If you have a natural casing, fill it tightly with minced meat. If not, then cut off the necessary piece from the roll of cling film, on which you place the minced chicken.
8. Wrap the minced meat, giving the product a cylindrical shape similar to a sausage. Fix the edges of the bag well.
9. Place the sausage in a pot of boiling water. Boil it after boiling over low heat for half an hour under the lid.
10. Remove the sausage from the boiling water and leave to cool at room temperature, then transfer to the refrigerator until completely cooled.
11. When the sausage is completely cooled, remove the bag from it. The natural food casing does not need to be removed. Cut the finished chicken milk sausage into slices and serve or make delicious sandwiches.
See also the video recipe on how to cook chicken milk sausage.
