How to make boiled sausage from chicken fillet at home, according to GOST: detailed recipe. How to replace store-bought casings and intestines for making boiled sausage: tips

How to quickly cook boiled sausage from chicken fillet, chicken: step-by-step recipe with gelatin

To get 770 g of boiled sausage at the end, you need:

• 1 PC. chicken fillet (approximately 430 g)
• 300 g thigh (without skin and bone)
• 350 ml broth
• 1 onion
• 2-3 bay leaves
• 2-3 cloves of garlic
• 1 tsp. salt
• 0.5 tsp. ground and 5-6 grains of black pepper
• 15 g gelatin
• 2 g nutmeg
• 1 tsp. paprika
• 1 tbsp. l. beet juice

Important: You can use a whole medium-sized chicken carcass - about 1-1.2 kg. After cooking and cutting from skin and bones, the output will be the same 750-800 g. If the chicken weighs more, slightly increase the dose of seasonings to taste.

As a result,
Preparation of boiled sausage from fillet, chicken with gelatin:

1. Cook the broth. It is advisable to drain the first water. If you have a home broiler, then you can skip this step. But carefully remove the foam (noise).
2. Add onion, peppercorns and bay leaf. Cook the meat until tender – 20-30 minutes. Cook the whole carcass for 45-60 minutes.
3. Meanwhile, grate the raw beets and squeeze out the juice through a piece of gauze.
4. Remove the pulp, cool to the optimum temperature, and cut into small pieces.
5. We dilute gelatin in 350 ml of hot broth, let it swell a little - up to 5 minutes.

Step 1-5

1. Add bulk spices, pressed garlic and gelatin broth to the meat, straining it through a sieve. Grind with a blender to a paste. We check if we have enough to taste and add if necessary.
2. Pour in the juice. Beat again until the color is uniform.

Step 6-7

1. Cut off the neck of a plastic bottle, transfer the resulting mass, cover the top with film or a bag and put it in the refrigerator to harden for 4-6 hours (preferably overnight).
2. Cut the bottle a little and remove it from the finished product.

Tip: Milk sausage will have a more delicate taste. To do this, instead of 100 ml of water, add cold milk.

Step 8-9

Homemade chicken sausage

simple recipe for making chicken sausage
Ingredients:

• Chicken fillet 2 kg
• Lard 500 gr.
• Garlic 6 teeth.
• Salt to taste
• Black pepper to taste
• Nutmeg 1 tsp.
• Bay leaf 3 pcs.
• Cognac 50 gr.

General information:

• Cooking time: 90 minutes ;
• Number of servings 8.

Cooking method:

1. Cut the chicken and lard without the skin into small cubes, add salt, chopped garlic, nutmeg, pepper, bay leaf and cognac. To preserve the natural taste, put everything in a special vacuum bag for kneading and put it in the refrigerator for 6-8 hours.
2. Stuff the intestines using a special tube-shaped meat grinder attachment. If you don’t have such a device, use a cut-off plastic bottle.
3. Try not to stuff it too tightly and, if you want small sausages, tie them with thread. Using a toothpick, make several punctures along the entire length so that the sausage does not burst during cooking.
4. Boil water in a deep saucepan, add a little salt, add the sausage and boil for 20–25 minutes.
5. Brown the boiled sausage in a frying pan. You can also not boil it, but bake it immediately, putting it in the oven for 45 minutes at 200 degrees.

Boiled chicken sausage without gelatin

Arm yourself with this list of products:

• chicken meat up to 1 kg (it is better to take a mixture of sirloin and thigh)
• 1 egg
• 1 tsp. starch
• 2-3 cloves of garlic
• medium onion (45-50 g)
• 110 ml cream or full-fat sour cream (diluted halfway with milk)
• 1 tsp. salt
• 0.5 tsp. ground pepper
• 0.5-1 tsp. paprika (to taste)
• dye - optional

Please note: Due to the milk component, boiled sausage will have a lighter color.

In the oven
Step-by-step instructions for preparing boiled chicken sausage without gelatin:

1. Scroll the meat through a fine wire rack into a meat grinder.
2. Add chopped garlic, onion, spices, starch, eggs and cream. Beat everything well with a blender until it becomes a homogeneous paste/puree.
3. We form a sausage in a baking sleeve or in cling film, tightening the edges well with strands or ribbons.
4. Bake for an hour at 50°C, then another hour at 80°C, leave to cool until the oven is completely cool. You can boil the sausage on the stove under a load over low heat for 1.5 hours.

With added pork

It is better to take lean meat without excess fat. Ingredients: 1.5 kg of pork and 800 g of chicken, a large spoon of salt, a whole head of garlic, 120 ml of milk, a pinch of mustard seeds, coriander and black pepper, a piece of butter, 3 m of intestine. How to properly prepare chicken sausage at home is described below.

1. Meat and chicken are cut into cubes, salted, sprinkled with spices, passed through a meat grinder and left overnight in the cold to marinate.
2. In the morning, crushed garlic and cooled boiled milk are added to the mixture. It is left for another couple of hours.
3. All that remains is to fill the shells with the resulting mixture, tie them in rings, pierce them in several places with a needle and cook in salt water for 45 minutes. The product should not boil during the process.

The finished sausage is greased with butter and cooked on a baking sheet in the oven for another 25 minutes.

Doctor's boiled sausage according to GOST: with milk

You can choose any type of meat at your discretion, observing the proportions. But! According to the standards, boiled sausage is prepared from two types - pork and beef.

Therefore we write:

• 1.4 kg pork with fat layers (required)
• 500 g beef meat
• 40 g of salt (at the rate of 20 g per 1 kg), ideally take equal amounts of kitchen and nitrite product
• 0.5 tsp. Sahara
• 2 g nutmeg, chopped
• 1 egg
• 400 ml ice milk

On the cut
Doctor's boiled sausage according to GOST - with milk:

1. We pass the meat through a meat grinder 2 times.
2. Pour in the bulk spices and add a slightly beaten egg. Pour in milk.

Interesting: Nitrite salt gives a beautiful pink color to homemade sausage.

1. For ideal smoothness of the sausage at the end, additionally process the minced meat with a blender or using a food processor. It's better to work with small portions.
2. Let the mixture “rest” a little – up to 10-15 minutes.
3. You can use a special collagen or polyamide shell, cleaned intestines. Or make homemade rolling papers from cling film, foil or a baking sleeve.
4. Stuff with minced meat. It is more convenient to use a syringe. If you are forming sausages from film or foil, then spoon the mixture onto the prepared section in several layers, carefully tying the edges.

Important: There should be no air bubbles inside! You can pierce them with a needle.

Grind
You can cook it in several ways - in the oven and in water on the stove!

• According to the rules, we roast in the oven at a temperature of 90 ° C for 20 minutes. Then reduce the temperature to 80 ° C and transfer to a pan with almost boiling water (80-85 ° C), cover with a weight or a lid of a smaller diameter and simmer for another 20-30 minutes. You can place a tray with hot water below and steam for about an hour.

Important: These calculations are approximate, since the diameter and power of the oven is different for everyone. Ideally, measure the temperature inside the sausage with a kitchen thermometer - it should be in the range of 68-72 °C.

Fry with the door closed

• An even more homemade version is to heat the oven to 75 °C, boil water in a container to 80-85 °C. Place the sausages and place in the oven for 2 hours.
• But according to standards, you can immediately boil small sausages measuring 200-250 g directly in a pan of water for 15-20 minutes, half-kilogram sausages for 25-30 minutes. General calculation: 50 minutes per 1 kg. The fire should be minimal.

The water should not boil. Its temperature range should be 75-85°C.

Finally, cool it sharply under running or very cold water for half an hour and put it in the refrigerator for several hours (at least 6, preferably 12).

Cool by filling completely with water.

How to cook flavorful boiled sausage from pork and beef

Based on 1 kg of pork pulp you will need:

• 450 g beef
• 1 egg
• 75 ml water
• 35 g milk powder (as a binder)
• 2 cloves garlic
• 1 tbsp. l. salt without a slide
• 0.5 tsp each ground black and allspice
• 3 g cardamom and/or cumin (if desired)
• 1 tsp. red dye if desired

If you do not eat any of the proposed types of meat, then to prepare homemade boiled sausage you can get by with just one type.

With spices

Instructions - boiled pork and beef sausage:

1. Dissolve the milk powder in water, making sure there are no lumps. It also retains moisture in the meat well, so the sausage turns out juicy and the taste of the product increases. Therefore, it is not worth replacing it with starch or another thickener.
2. Grind both types of meat twice in a meat grinder to achieve a paste-like consistency.
3. Beat in the egg and add the spices to the minced meat.
4. We begin to pour in the liquid with the milk powder, beating the mixture with a blender. At this stage, you can add food or natural coloring and mix well until the color is uniform.
5. We form sausages by packing minced meat into casings. You can use a baking sleeve or cling film, additionally wrapping the product in foil. Control the diameter at your discretion; their number will depend on the size of the sausages. Tie the ends well.
6. Cook over low heat for about 2 hours. Then cool in cold water and remove from the shell.

How to make homemade chicken sausage with gelatin

The main ingredient for the recipe is poultry. You can use not only fillet, but also ham as a base. Meat taken from thighs and drumsticks is juicier than chicken breasts, but it requires more time and labor during the cooking process.

A minimum set of ingredients will allow you to get a real delicacy

The most time-consuming part of the cooking process is preparing the chicken. Experienced housewives recommend using finely chopped meat - this approach allows you to preserve the juiciness of the product. A faster way is to use a meat grinder or food processor. Mechanically chopped meat makes the roll less juicy, but softer and more tender.

Another essential component is gelatin. Since a large amount of juice is released from chicken during the preparation of sausage, the gelling agent allows it to be preserved. Gelatin does not need to be pre-dissolved in water, since when heated it will melt and mix with the juices.

Important! When using only chicken breasts, it is recommended to add a little water to make the finished product more juicy.

Depending on the recipe used, you can change the set of spices used. In addition to salt and pepper, many housewives add paprika, dried dill and Provençal herbs. Fans of more piquant dishes use garlic and hot red pepper.

Most recipes differ not only in the ingredients used, but also in the method of preparation. Chicken sausage with gelatin can be made in the oven, slow cooker, or by boiling in boiling water. To obtain a truly high-quality delicacy, strict adherence to the recipe is necessary.

How to make boiled sausage “Lyubitelskaya” with pieces of lard?

We will need based on 550 g of meat (pork 300 g, beef 250 g; you can take one type):

• 200 g bacon (lard)
• 1 tsp. salt
• 0.5 tsp. ground pepper
• 0.5 tsp. Sahara
• 5 g nutmeg
• 150 ml ice water

With lard
Steps for preparing boiled sausage “Lyubitelskaya” with pieces of lard:

1. We twist the meat 2 times through a meat grinder. Additionally, puree it with a blender.
2. Cut the lard into small cubes, no more than 0.5 cm in size. Mix with paste-like minced meat.
3. Add spices to the total mixture. If desired, you can add 2 minced garlic cloves.
4. Dissolve salts and sugar in water so that there are no crystals.
5. Pour in water portionwise and begin to knead the minced meat. The mass should absorb all the liquid and become viscous - after about 12-15 minutes.
6. During the kneading process, the minced meat heats up, so leave it in the refrigerator for 15-20 to cool down.
7. We form a sausage or several (depending on the desired size) in cling film or a baking sleeve. We tie the ends.
8. Cook at a temperature of 80-85 °C. We remember that the water should not boil. Simmer medium-sized sausages over low heat for 1 hour. If you have formed a round ball of fully cooked sausage, then let it stand for 2 hours. Periodically turn over to the other side. And don't forget to use a weight.

Dietary - chicken breasts

To reduce the calorie content of the finished sausage, you should use only poultry fillets. Ingredients: half a kilo of breast, 90 ml of milk, 2 chicken egg whites, a clove of garlic, a pinch of ground paprika, small. a spoonful of salt and the same amount of potato starch.

1. The fillet pieces are crushed using a blender. The resulting mass is salted, sprinkled with starch, chopped garlic and spices.
2. After adding milk and proteins, the ingredients are thoroughly kneaded again. The last product is needed so that the dish does not fall apart when slicing.
3. The minced meat is laid out on parchment paper and distributed along the entire length of the sheet. A sausage is formed and tied tightly with thread on both sides. They wrap the bag lengthwise and crosswise so that the product does not lose its shape.
4. Cook the sausage in boiling water for 40-45 minutes.
5. All that remains is to put it in the refrigerator for a couple of hours.

To make the sausage have an appetizing color, you can add beet juice to it at the stage of mixing the minced meat.

Homemade boiled liver sausage

Prepare:

• 450 g pork liver (or other offal)
• 350 g pork
• 110 g lard
• 1.5 tsp. salt
• 1 tsp. ground pepper
• 0.5 tsp. nutmeg
• ¼ tsp each chopped allspice, marjoram, coriander, cardamom (optional)
• 1 tsp. Sahara
• 2 tsp. paprika
• 3 tbsp. l. dry milk or 4 tbsp. l. sour cream/cream

From the liver
Cooking boiled liver sausage at home:

1. Pass the meat and onions through a meat grinder.
2. Add spices. Using a blender, grind everything to a paste.
3. Let the minced meat rest for 20-30 minutes.
4. Wrap in cling film, foil or use a special casing.
5. Add enough water to cover the cooked sausages.
6. We throw them into boiling water, placing a small weight on top so that they do not float.
7. When the water almost boils, reduce the heat and simmer for about 3 hours until done.
8. Drain the hot liquid and fill with ice water.
9. Then place the boiled liver sausage in the refrigerator overnight.

Cooking in a bottle

Using an ordinary plastic bottle, you can make another version of excellent homemade sausage.

Compound:

• chicken – 1 medium carcass;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• greens - a bunch;
• bay leaf – 2 pcs.;
• gelatin – 30 g;
• salt – 3 tsp;
• peppercorns – 3 g;
• ground pepper – 1 tsp.

Stages of work:

1. We rinse the chicken, add water and set to cook. Add salt during the process. Don't forget to remove the foam when it appears.
2. After boiling, add the peeled onion, a few peppercorns and bay leaves. Cook for 35 minutes over low heat.
3. When the chicken has cooled, disassemble it, removing the skin, veins and bones. Cut the meat into small pieces.
4. Leave the broth (200 ml) in a separate container, soaking the gelatin in it.
5. We clean the bell pepper and grind it in a blender along with the herbs.
6. Combine the resulting mixture with the meat, add a little ground pepper, then mix.
7. To make the gelatin dissolve faster, heat the broth and mix with the chicken base.
8. Transfer the sausage mixture into a saucepan, bring to a boil, then cool.
9. We cut off the top of the plastic bottle, wash and dry the remaining part. Fill the container with chicken mixture, periodically pressing it with your hands.
10. We wrap the workpiece in cling film and put it in the refrigerator for 7 hours.
11. All that remains is to carefully remove the sausage and wrap it in new film for further storage.

How to cook delicious homemade boiled sausage: tips

How to cook delicious homemade boiled sausage - tips:

• Don’t be afraid to experiment – ​​add your favorite spices, herbs and even vegetables to taste. Have you tried boiled sausage with carrots? It turns out not only tasty, but also healthy.
• Onions will never be superfluous - you can add them to the minced meat for extra juiciness.
• The same goes for lard. You don’t need a lot - 100-150 g per 850-900 g of meat is enough. This is especially desirable when using chicken breast - the meat itself is dry. But this is a matter of taste.
• Eggs and starch are used during hot cooking so that the mass holds its shape. The cold method requires gelatin.

Experiment with spices and additional ingredients

Other cooking options

If my story about how to make chicken sausage at home seemed incomplete to you, read the article - about cooking homemade sausage in the guts - it will probably answer your questions.

Look at the recipe for the most delicious homemade sausage, maybe this is the option you should prepare for the next holiday. You can prepare liverwurst without much effort or time, and the financial investment required for this dish is very modest.

I suggest you make your own boiled sausage. I assure you, you have no idea how delicious it is. For smoked meat lovers, there is an amazing recipe for raw smoked sausage.

How to replace store-bought casings and intestines for making boiled sausage at home?

• You can cook sausage in jars. To do this, use the principle of sterilization - place a piece of fabric on the bottom, close the jars with lids or film to seal. At the same time, we immerse them in cold water so that the glass does not burst. Water should reach 80% of the height of the container.
• You can do it even easier with cups. Yes, with those with whom we are accustomed to drinking tea. Similarly, put the mixture in them, cover them tightly with film and immerse them in still cold water.

Important: The container must be pre-lubricated with oil!

In circles based on the principle of sterilization

• You can give it a beautiful shape using Easter baking molds. It is better to wrap the sausages themselves in film or a sleeve. Very convenient to use when cooking in the oven.
• If you want to make it even easier, use a juice thermopack. Once cooked, it is easy to cut.
• But the most affordable option is to form “sweets” from cling film or foil, a baking sleeve or even parchment (it needs to be wrapped in foil). It is better to use 2-3 layers of the desired size.

Important: A plastic bottle is convenient, but it is not suitable for hot making boiled sausage! Otherwise, at high temperatures, a large amount of harmful substances is released!

Making “sweets” from available kitchen ingredients

Is it possible to cook homemade boiled sausage in a slow cooker?

Yes, you can cook boiled sausage in a slow cooker by selecting the “Soup”, “Stew” or “Steam” program. But you need to start from the power of your device and the temperature regime of each program. Also take into account the type of meat used - chicken needs 25-30 minutes, pork and beef need to be cooked for 40-50 minutes, or even an hour if you get sausages above average size (more than 5 cm in diameter).

Ideally, if you have the opportunity to set the temperature in the “Multi-cook” (or other modes depending on the model). In this case, the cooking time takes 1.5-2 hours (taking into account the type of meat and the diameter of the sausage) at a temperature of 80 ° C, then immerse it in cold water. But not all models support the temperature selection function.