Chicken minced sausages are a useful alternative to sausages. A selection of sausage recipes from minced chicken with spices

Chicken minced sausages are a useful alternative to sausages. A selection of sausage recipes from minced chicken with spices

Today, in any store there is a huge assortment of sausages. But, unfortunately, most of them are prepared with dyes and preservatives. Homemade minced chicken sausages are a quality, natural product that can be given even to children.

Sausage from minced chicken - the basic principles of cooking

Homemade sausages are cooked in a pan, pan or oven. For cooking classic sausages use chicken, spices, eggs and butter. Chicken fillet twisted in a meat grinder, or finely chopped with a sharp knife. Soft butter and egg are added to minced meat. Season all spices and salt. Stir.

From the resulting meat mass form sausages. This can be done in several ways. In the first case, sausage is formed from minced meat and wrapped in several layers of cling film. The ends are tightly tied with threads. Sausages prepared in this way are boiled in boiling water. Then they are taken out, cooled, the film is removed and they are fried in a pan from all sides. In the second case, for cooking sausages, use natural guts. They are thoroughly cleaned, stuffed with minced meat and tied with thread, forming small sausages. They can boil, bake or fry. If guts or cling film are not at hand, you can use foil.

For a change, sausages can be cooked with vegetables, garlic, cheese, fruit, liver or boiled cereals.

Recipe 1. Chicken minced sausages


600 chicken breasts;

freshly ground black pepper;

onion head;



two cloves of garlic;

half stack milk;

oil plums. - 50 g.

Method of preparation

1. Rinse the chicken breasts, dip them in a napkin and cut them off the bone. Pulp cut into small chunks. Peel the bulb and cut it in half. Screw everything in a meat grinder with a fine grill. Add the egg to the minced chicken, pour in the milk, pepper and salt. Squeeze the garlic through the press and add soft butter. Knead the mince thoroughly with your hands. 2. Unroll the plastic wrap on the table, securing the edge beyond the edge of the table. Put two spoons of minced chicken on the edge and wrap it in a film, forming a small sausage. Cut the film and twist the edges tightly.

3. Boil water in a saucepan, lightly salt it. Put the sausages and cook over moderate heat for half an hour. Then remove them with a slotted spoon, cool and remove the film. Serve with a sauce or side dish.

Recipe 2. Chicken minced sausages with liver


Half a kilo of minced chicken;

20 ml of vegetable oil;

250 g chicken liver;

30 ml of cognac;

3 cloves of garlic;

1 g coriander seeds;

100 ml of kefir;

1 g of mustard seeds;

2 g kitchen salt;

2 g of freshly ground black pepper.

Method of preparation

1. Rinse the liver, strip it of films. If there are bags of bile, carefully cut them out. Finely chop the product.

2. Peel the garlic cloves and pass it through the garlic press.

3. Mix minced chicken with liver and garlic. Pepper everything and salt. Add kefir, coriander and mustard seeds, cognac to the mixture. Knead everything well with your hands and leave for an hour in the cold.

4. Carefully clean the intestines, rinse and fill them with minced meat, forming small sausages. Tie the threads tightly on both sides and pin in several places with a fork so that the gut does not burst during cooking.

5. Put the sausages on a greased baking sheet. Bake for half an hour in the oven, preheated to 180 degrees.

Recipe 3. Chicken minced sausages with garlic arrows


minced chicken - 800 g;

coriander - 3 g;

garlic arrows - 200 g;

freshly ground pepper;

salt kitchen

Method of preparation

1. You can use minced meat, or cook it yourself. To do this, rinse the chicken fillet, peel off everything superfluous, twist in a meat grinder or chop with a blender.

2. Rinse the garlic arrows under the tap. Cut them in small pieces and also twist in a meat grinder. Mix minced chicken with garlic, salt, season with pepper and coriander, knead well. 3. Fill the cleaned natural intestine with minced meat, or form sausages with foil. Fill the intestines with a special device in a meat grinder, or use a cut plastic bottle for this. Tie the ends of the intestine into a knot, or pull it tight.

4. Put the sausages in a large cast-iron skillet, add some drinking water and send to the oven. Broil to browning at 200 degrees. Add water as it evaporates. Serve the sausages with a side dish or vegetable salad.

Recipe 4. Chicken minced sausages with steamed gelatin


two large chicken breasts;

sea ​​salt;

instant gelatin - 30 g;

freshly ground black pepper;

paprika - 15 g;

dried dill - 5 g;

granulated garlic - 5 g;

a mixture of Provencal herbs - 5 g.

Method of preparation

1. Chicken breasts thoroughly washed, dried with napkins. You can leave the skin, but in this case, the dish will be more high-calorie. The meat is cut into small slices and twisted in a meat grinder with a large grill.

2. Received minced pepper and salt. Stir. Add all the spices and pour gelatin. Stir well.

3. Unfold the cling film and fix the edge. Put three spoons of minced meat and form a small sausage. Cut the film and tightly tie the edges.

4. Pour water into the multicooker pan. Close the lid and bring it to boil on the “soup” program. We spread the sausages in a container for cooking for a couple. Install it in the pan, close the lid tightly and start the “steaming” program. The time is set for forty minutes. Take out the sausages, cool and remove the film. You can cut the slice, or pre-fry until golden brown.

Recipe 5. Chicken minced sausages stuffed with cheese and eggs


Half a kilo of minced chicken;

dried garlic - 3 g;

two large eggs;

dried dill - 3 g; bulb bulb;

grows oil - 10 ml;

a third cup of drinking water;

sugar - pinch;

freshly ground black pepper;

semi-hard cheese - 100 g;

sea ​​salt.

Method of preparation

1. Chicken stuffing is best done from the breasts. To do this, rinse them, strip off the films and bones. Cut the meat into small slices and twist in a meat grinder. Mince salt, pepper, pour in drinking water and knead well, slightly beating on a bowl. Leave the mince for half an hour.

2. Boil hard-boiled eggs, cool them in ice-cold water, peel and chop finely. Coarsely grate cheese.

3. Peel the onions from the husk, chop it finely and fry in the heated vegetable oil, adding a pinch of sugar to a light ruddy. Put it in a cup and cool it. Combine with eggs and cheese. Salt lightly, add dried granulated garlic and dill. Stir.

4. Unwrap the plastic wrap. Put a little chicken mince and flatten it into a flat cake, one centimeter thick. On one edge of the length lay out the filling of cheese and eggs. Using a film, tightly roll the minced meat into a roll, wrapping the filling inwards. Carefully unwrap the film, put the sausages in the form, pre-making it with parchment and brushing with oil.

5. Heat oven to 190C. Medium shape and bake for forty minutes. Sausages should be reddened. Cool the finished sausages, cut into slices and serve to the table with a side dish, or use to make sandwiches.

Recipe 6. Chicken minced sausages with mozzarella and pear


600 grams of chicken thigh fillet;

200 g of juicy, sweet, green pear;

150 g of mozzarella;

on a pinch of marjoram, black pepper, thyme, dried garlic, basil.

Method of preparation

1. Cut the fillet from chicken thighs. Wash it, dry it and twist in a meat grinder. Salt, season with spices, mix, lay out in a zip-package, level and twist into a roll, releasing the air. We close the lock and leave it to marinate for two hours in the cold. 2. After the allotted time, we warm up the stuffing, leaving it on the table. Mozzarella cut into thin strips, or coarsely rubbed. Pear peeled. Remove the core. The flesh of the fruit is finely crumbled. Combine minced chicken with pear and mozzarella.

3. Clean the natural intestine and fill it with not too dense stuffing, forming small sausages. Tie them tightly with two threads. You can make such sausages only in a natural casing, otherwise pear juice and cheese will flow out.

4. Fry sausages on all sides until golden brown on moderate heat, then reduce the heat, cover with a lid and bring to readiness.

Minced Chicken Sausages - Tips and Tricks

  • If the stuffing turned out to be too liquid and does not hold the shape, add breadcrumbs to it.
  • Sausages will have a pleasant creamy flavor if you add a little milk or cream to the mince.
  • Sausages can be formed using natural casing, cling film or foil.
  • If you are cooking from a natural casing, pierce sausages with a fork in several places before cooking.
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