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 Chicken Sausages Recipe
Sausages for children and not only. As for me, it seems like a miracle and bread baked with your own hands, and homemade cheese, and sausages consisting only of meat and cream. But only up to one, two, three.
Course Children's Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Russian Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
  • 1200 gram Chicken Meat in its pure form, or thigh fillets, or what is available
  • 200 milliliters Cream Fat content optional. For low-calorie food replace 80-100 ml of ice water
  • 8 gram Salt
  • 6 gram Seasoning Nutmeg, granulated garlic, any seasoning blend that contains different peppers
  • 1 bunch Intestine Skulls pork 32-34mm about 1.5 meters (I have factory)
Course Children's Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Russian Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
  • 1200 gram Chicken Meat in its pure form, or thigh fillets, or what is available
  • 200 milliliters Cream Fat content optional. For low-calorie food replace 80-100 ml of ice water
  • 8 gram Salt
  • 6 gram Seasoning Nutmeg, granulated garlic, any seasoning blend that contains different peppers
  • 1 bunch Intestine Skulls pork 32-34mm about 1.5 meters (I have factory)
Instructions
  1. The meat is cooled and passed through a meat grinder with the largest grate (it is possible with a peel). If for sausages - pass through a meat grinder 2 times for "pate". Place in the freezer for 1 hour until a light crust of ice forms. However, there are no direct paths in a fairy tale. Well, without nitrites, everything is clear. What about her? Then a half step is added. Season the filling with salt and knead thoroughly for 8-24 hours in an enameled dish in the refrigerator. They talk about fermentation.An hour or two, so add a little miracle salt, let it stand in the cold.
    The meat is cooled and passed through a meat grinder with the largest grate (it is possible with a peel). If for sausages - pass through a meat grinder 2 times for "pate". Place in the freezer for 1 hour until a light crust of ice forms. However, there are no direct paths in a fairy tale. Well, without nitrites, everything is clear. What about her? Then a half step is added. Season the filling with salt and knead thoroughly for 8-24 hours in an enameled dish in the refrigerator. They talk about fermentation.An hour or two, so add a little miracle salt, let it stand in the cold.
  2. Knead the minced mass with the addition of salt, cream and spices (if allowed to stand with nitrite, only cream and spices) with a mixer for at least 5-10 minutes until a viscous mass is obtained. The mixer itself will tell you what is working at the limit of its capabilities. Yes, it is recommended not to increase the temperature of the minced meat by more than 12'. Not to measure. The criterion is that the hands are very cold. Because the warm future sausages cause only a passionate look, and the pens will wait for other miracles. And with any hitch in the cooling process.
    Knead the minced mass with the addition of salt, cream and spices (if allowed to stand with nitrite, only cream and spices) with a mixer for at least 5-10 minutes until a viscous mass is obtained. The mixer itself will tell you what is working at the limit of its capabilities. Yes, it is recommended not to increase the temperature of the minced meat by more than 12'. Not to measure. The criterion is that the hands are very cold. Because the warm future sausages cause only a passionate look, and the pens will wait for other miracles. And with any hitch in the cooling process.
  3. Preparing the filling. Here are pig skulls with a diameter of 32-34 mm. For 1 kg of minced meat, about one and a half meters. We do not recommend frying foods with nitrite salt. I'm not. Fill it loosely, twist it. There is no assistant yet in the witchcraft of the electric miracle cardellina Swifty swift.
    Preparing the filling. Here are pig skulls with a diameter of 32-34 mm. For 1 kg of minced meat, about one and a half meters. We do not recommend frying foods with nitrite salt. I'm not. Fill it loosely, twist it. There is no assistant yet in the witchcraft of the electric miracle cardellina Swifty swift.
  4. Soak for at least an hour in the refrigerator.
    Soak for at least an hour in the refrigerator.
  5. Bring to full readiness in a slow cooker (pour cold water) in the slow cooker mode (70') for 30-40 minutes to a temperature inside 70'. Usually no more than 80-85' is recommended. Well, I don't have that temperature in the cartoon because it's 70'. And what happens if you become pure green? Let the minced meat pop out of the shell, and that's it! Full readiness - the ability to use it cold. It is possible in a saucepan when boiling (water foam) or by the method of "two cups of boiling water". The shower quickly cooled to a temperature inside below 30 degrees. Science says that at 30-40' it's time to reproduce all the benefits and dangers. No one likes fairy tales with a bad ending. Because I take your word for it - there was no desire to test it experimentally. Dry it and put it in the refrigerator. Shelf life in parchment without polyethylene is no more than 3 days.
    Bring to full readiness in a slow cooker (pour cold water) in the slow cooker mode (70') for 30-40 minutes to a temperature inside 70'. Usually no more than 80-85' is recommended. Well, I don't have that temperature in the cartoon because it's 70'. And what happens if you become pure green? Let the minced meat pop out of the shell, and that's it! Full readiness - the ability to use it cold. It is possible in a saucepan when boiling (water foam) or by the method of "two cups of boiling water". The shower quickly cooled to a temperature inside below 30 degrees. Science says that at 30-40' it's time to reproduce all the benefits and dangers. No one likes fairy tales with a bad ending. Because I take your word for it - there was no desire to test it experimentally. Dry it and put it in the refrigerator. Shelf life in parchment without polyethylene is no more than 3 days.
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