How to make homemade sausages for kids. Homemade sausages: chicken and beef How to cook homemade chicken sausages

Favorite sausages, the quality and usefulness of which is beyond doubt. After all, we will cook them at home according to a proven dietary recipe.

Are we always confident in the quality of sausages that we buy in stores? Unfortunately no. On the contrary, it seems that every year there is less and less meat in industrial sausages, and more and more all kinds of substitutes, additives and “improvers”. However, the quality can be controlled if there is a little time and a desire to cook natural homemade chicken sausages on your own. It's not difficult at all.

The dietary product is tender, juicy and fragrant. Homemade sausages are cooked in double or triple quantities, wrapped in cling film and frozen, so they will always be at hand: just defrost in the microwave or fry in a pan, and a nutritious dinner is ready. Homemade convenience foods often serve as the basis for preparing other dishes, they are convenient for picnics.

Step by step video recipe

If you add pork to the chicken company, you will get no less tasty chicken and pork homemade sausages. True, it will take a little longer to cook them.

Ingredients

chicken fillet 2 pieces (or one chicken breast, the skin from which must be removed)
milk 1 glass
cream 30 ml
bulb 1 piece
egg 1 piece
starch 1 teaspoon
salt, pepper to taste

How to cook chicken sausages

Cut the chicken fillet into small pieces.

Send the meat to a blender. Put the peeled and chopped onion there.

Grind meat with onions until smooth. You can also use a meat grinder by passing the chicken through a fine grate 2-3 times.
Add an egg to the minced meat.

Transfer the minced meat to a deep bowl and add the cream. Stir the cream into the meat and lightly beat the minced meat.

Pour milk into meat mixture. Mix thoroughly.

Add starch and salt and pepper to taste. Other spices can be used if desired.

Unwind a little cling film and lay in the center 2-3 tbsp. mince spoons.

Wrap the minced meat in a film so that you get a dense sausage. Make sure that there is not a single open area left where the stuffing could “escape”. Tie the ends securely with a knot or string.

Sausages are considered to be a dish that does not bring any benefit, harmful fast food. Such a statement is considered fair in relation to store-bought sausages of industrial production. And, meanwhile, it’s easy to cook exclusively natural homemade sausages with your own hands, which you can even feed a child without fear.

Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.

Required Ingredients:

meat - chicken fillet 0.5 kg;
egg;
butter - 50 g;
milk - 100 ml;
vegetables: carrots, onions, garlic;
spices or ready-made seasonings for meat: salt, pepper, paprika, coriander.

Cooking process:

Chicken meat cut into pieces, chop with a meat grinder or blender. To obtain a more delicate consistency of minced meat, you can scroll it twice.
Grind carrots, onions and garlic immediately with meat or grate them separately on a fine grater and add to minced meat.
Add one medium-sized chicken egg, softened butter.
Pour in milk, mix thoroughly the minced meat ingredients until smooth.
Add spices and seasonings in a volume of about 0.5 teaspoon.
Spread a cling film, put about 2 tablespoons of minced meat on it.
Fold the film several times, forming a sausage as you wish: long, short.
Trim the ends of the film and secure with a strong thread. You can simply tie them in a knot or roll them up like a candy wrapper.
Boil the finished sausages in boiling water for about 10 minutes, fry in a pan until golden brown or freeze.

Traditionally, such sausages are made from chicken fillet - breast meat, but in order to make them more juicy, meat from the thighs or drumsticks of a bird can be added to the minced meat.

Cooking from turkey in cling film

Turkey is another option for delicious dietary poultry meat for homemade sausages. Unlike chicken, it practically does not cause allergic reactions, it is more saturated with useful vitamins and macroelements.

Required Ingredients:

meat - turkey fillet 0.5 kg;
egg - medium-sized chicken;
milk - 100 ml;
vegetables - onion head, garlic;
spices and seasonings: salt, pepper, paprika, nutmeg.

Cooking process:

Grind the meat with a meat grinder or blender to a delicate pasty consistency, it is better to scroll it 2-3 times.
Add chopped onion and garlic to minced meat. When using a blender, it is convenient to grind vegetables immediately with meat.
Introduce the egg into the minced meat, mix well.
Milk is poured in gradually, estimating the density of minced meat. The base should be such that the minced meat does not spread when forming sausages, and, at the same time, is easily squeezed out of a confectionery syringe or bag.
Salt, pepper, add desired spices. For example, paprika will give a beautiful "sausage" color, and nutmeg will add spice.
Spread a piece of cling film or prepare pieces of a baking sleeve of the required size.
Using a confectionery syringe or bag, squeeze the finished minced meat onto the film in a thick layer, distribute the mass in the center.
Twist the film tightly, pressing from both ends, form a sausage of the desired size. Tie the ends of the film in a knot, or tie with a strong thread.
Cook for 5-10 minutes or freeze.

To make turkey sausages more juicy, before cooking the minced meat, the meat can be kept in milk for about half an hour.

How to make sausages for kids

In order to feed a child, homemade sausages can be prepared according to any of the two recipes described above. For minced meat, either both types of meat are used: chicken and turkey, or each separately.

When preparing sausages for children, it is better to refrain from using very hot, spicy spices and a lot of salt.

If you are thinking about how to make sausages for children more healthy in taste and attractive in appearance, supplement the minced meat with vegetable additives.

For this, pieces of sweet pepper, carrots, apples are suitable. You can add grated cheese, any greens or beet juice. It will give sausages a rich appetizing color.

Milk sausages at home

Real milk sausages are made from beef and pork meat. Minced meat should not contain veins or cartilage. The proportions of meat in milk sausages are 2 parts pork 1 part beef.

Required Ingredients:

meat - 2 kg of pork, 1 kg of beef;
egg - you can have two small ones with a total weight of about 100 g;
whole milk - 300 g;
dry milk - 80 g;
sugar - 1 tbsp. a spoon;
spices and seasonings: salt, pepper, nutmeg, coriander, dried ground garlic, dry mustard.

Cooking process:

The meat is ground with a blender or meat grinder to a puree state. For optimal consistency, it is better to scroll it 4 times.
Sugar and all spices in a volume of about 0.5 teaspoon each are mixed with each other and added to the minced meat, mixed thoroughly until they are completely dissolved.
Add two eggs.
Pour in very cold milk. This is necessary because cold minced meat lends itself better to grinding. Milk is poured in gradually, monitor the density.
At the end, dry milk is added, mixing it with a thin layer.
The finished minced meat is laid out on a cling film, sausages are tightly formed. The ends of the film are fixed with a thread or a knot.
Boil for about 30 minutes.

The ideal shell for milk sausages are intestines - lamb or pork. You can fill them with minced meat using a special nozzle for a meat grinder or a confectionery syringe.

Beef cooking technology

Beef is a lean meat that rarely causes allergic reactions. Thanks to these properties, it is well suited for the diet of young children on a par with turkey or chicken. It is also easy to make delicious homemade sausages from beef with your own hands.

Required Ingredients:

meat - beef 1.6 kg;
egg - 2 pcs. medium size;
cream - 200 ml;
butter - 100 g;
beets - one small;
spices and seasonings: salt, pepper, dried garlic and dill, nutmeg.

Cooking process:

The beef fillet is cut into pieces, removing the veins.
Grind in a meat grinder or blender 3-4 times until puree.
Peeled beets are crushed in a meat grinder or on a fine grater. Beetroot juice is squeezed out of the minced beetroot through gauze into the meat puree. It will give sausages an appetizing shade.
Eggs are added to minced meat, mixed.
All spices are mixed and ground with each other. Each spice needs about half a tablespoon or to taste.
Pour in 20% fat cream.
Butter at room temperature is cut into small pieces and mixed into minced meat.
Stir the mixture thoroughly until smooth.
Sent to the refrigerator for 12 hours.
Pork or lamb intestines are filled with minced meat using a meat grinder with a special nozzle or a confectionery syringe. The meat inside is tightly packed, removing air bubbles inside the shell.
The ends of the sausages in the shell are twisted, or fixed with a dense thread.
Boil for about 30 minutes.

Film for homemade sausages

When making sausages at home, it is imperative to pay attention to which film will be used for these purposes.

It must be marked:

that this is a food film, not a packaging film;
about the maximum allowable temperature value that it can withstand.

Under the influence of the temperature of boiling water, the food film is not destroyed. But if you plan not to cook sausages, but to fry, it is better to wrap the minced meat in a special baking sleeve, which is made of heat-resistant material and can withstand heat up to 200 degrees.

How to cook and store homemade sausages

After the sausages are formed in cling film, they can either be cooked immediately or stored in the refrigerator or freezer.

Homemade sausages are boiled in boiling water for about 8 minutes. In order to prevent the film from bursting during the cooking process, you need to pierce it in several places, for example, with a fork, before lowering the sausages into the water.

In the refrigerator, the finished product can be stored for 5 to 7 days. If you do not plan to eat during this period, then it is better to freeze. Before freezing, sausages can be pre-boiled and cooled, and before use, warm them up in a microwave or oven.

Homemade sausages are a healthy and tasty alternative to store-bought ones. Such sausages can be prepared from chicken or turkey fillets. Use cling film as a shell. If desired, you can add shelled pistachios, champignons, sweet peppers or herbs to sausages, and replace milk with cream. If you are preparing sausages for young children, then exclude garlic and black pepper from the recipe. Sausages can be prepared for the future - just freeze them.

Prepare the necessary products.

Rinse chicken fillet, dry and cut into pieces.

Pass the chicken fillet, peeled onions and garlic twice through a meat grinder.

Add softened butter, warm milk, egg, salt and spices to minced chicken.

Mix thoroughly.

Spread cling film on the table. Put 2 tablespoons of minced meat on the edge of the film. Form a sausage by tightly wrapping the minced meat in 2-3 layers of film. Cut off the excess film. Tie one end of the film in a tight knot.

Tie the other end of the film in a knot, being careful not to leave air inside the film with minced meat.

Sausages can be made in different sizes. Little sausages will be to the taste of children.

Dip the sausages in boiling water and cook for 15 minutes.

Transfer the cooked sausages to a colander and let the water drain. Remove film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients, I get about 20 pieces of medium-sized sausages. If you make little sausages for children, then they will turn out twice as much.

Serve hot chicken sausages.

Serve porridge from any cereals, pasta, boiled or fresh vegetables, greens as a side dish for homemade chicken sausages.

Sausages can be fried on all sides until golden brown.

Bon appetit and delicious experiments!

Buying things like sausage and sausages now is just scary. There is nothing left of those Soviet products at all. If making sausage at home is much more difficult, then such chicken fillet sausages, as it turned out, are very simple. As a shell for them, you can safely use cling film. We will cook them directly in the film. It calmly withstands heating in water, helps the product retain its shape and then is perfectly removed.

Homemade chicken sausages: recipe

When I made them for the first time, I was tormented by doubts whether the sausages would be juicy enough. After all, it's no secret to anyone that breast fillet is the driest part of the chicken. However, they turned out to be in vain, as was the worry about what would be insipid, tasteless, etc. After purchased sausages and meat products, which are stuffed with flavors, flavor enhancers, flavors and dyes, a natural product can definitely seem tasteless. Fortunately, this is not the case. These sausages, cooked by hand in ordinary home conditions, without the use of any special devices, are very tender, juicy and fragrant. Especially if it will be possible to buy a homemade broiler from a trusted seller. And if not, then you don't need to. Even from a purchased fillet, you will get them better than store-bought ones.

Ingredients for 8-10 pieces:

chicken breast fillet - 600g;
onion - 1 pc;
egg - 1 pc;
cream or milk - 0.5 cups (125 ml);
salt - to taste;
ground black pepper - to taste;
ground paprika - 1 tbsp;
food film.

Chicken sausages at home: recipe with photo

You can eat homemade sausages either simply boiled or lightly fried in a pan or oven. Remove the film immediately after cooking.

Calmly give chicken fillet sausages to a child, they are also great for diet food, for the so-called PP. If you want to make the already low calorie content of the dish even lower, use 1% fat milk. I do not recommend completely fat-free, this is no longer a natural product, which is also not good.

In recent years, people have begun to take their diet more responsibly. An ordinary consumer knows exactly what function preservatives perform, what E-additives are, which in no case should be contained in food.

Proper nutrition

Dietary nutrition implies maintaining a balance of proteins, fats and carbohydrates, as well as a complete rejection of chemical components in favor. The dietary ration attaches great importance to the method of preparation of the product. The most useful are boiling, stewing, steaming or grilling, baking.

Sausages are everyone's favorite product. It is not only very tasty, but also convenient: I threw the sausage into the water, boiled it - that's the meat dish ready for garnish or on. But purchased sausages do not really fit in with the diet: they have too much fat, they contain cereals in large quantities, they provide appetizing taste and color with flavoring and aromatic additives, a high percentage of salt retains fluid in the body and definitely does not contribute to weight loss.

Homemade dietary chicken fillet sausages, compared to store-bought ones, are heaven and earth. The main advantage of homemade sausages is that the composition changes according to the taste and needs of the consumer, all the ingredients and their origin are precisely known. The best dietary sausages are obtained from chicken meat: it contains little fat, is affordable, and is well absorbed. To improve the gastronomic qualities of a dietary dish, you can use natural ingredients - spices and herbs, vegetables, nuts, etc.

Pros of homemade chicken dishes

Homemade chicken sausages are a mono-protein product. On average, the protein content per 100 g is 19 g, while fat and carbohydrates are 2.5 g and 1 g, respectively. Great food for those who follow the protein method of losing weight.

The main advantages of homemade chicken sausages:

naturalness;
simplicity of the recipe;
affordability (in terms of the home version, it is almost 2 times cheaper than the purchased one);
the ability to immediately store a large amount of product for future use, because it perfectly tolerates freezing;
variety of recipes;
safety for children, allergy sufferers, people with sensitive gastrointestinal tract, pregnant and lactating women.

Interesting! Based on the recipe for homemade diet sausages, you can also cook chicken sausage by increasing the size of the final product. The minced meat recipe is also suitable for cooking diet meatballs, meatballs, cutlets.

How to form

Before you start harvesting sausages, you need to make sure that there is material for twisting and packaging at home. The most popular shell types:

Natural casing (processed intestines) is the safest option, but it requires special grinder attachments to fill the casing with stuffing. You can buy intestines in butcher shops. If you can get everything you need, other options can not be considered.
Cling film is available, inexpensive and easy to use. It is enough just to cut it into small strips and pack the sausages, shaping them. But under thermal exposure, the film will release chemical compounds, and this is unsafe.
The roasting sleeve, if cut into small fragments according to the size of future sausages, is ideal. This material is always on sale, it does not cost a lot of money, and most importantly, it was originally intended for heat treatment and will not spoil the product.

Popular recipes for cooking at home

There are enough recipes for diet chicken sausages, more and more new options appear regularly. There are several basic recipes, on the basis of which each housewife can then create her own unique dish.

Dairy

Ingredients:

medium-sized breast;
a glass of low-fat milk;
1 egg;
spices to taste.

Cooking process:

Important! For cooking sausages, it is better to cook the minced meat yourself than to take it ready-made. The store counterpart may be of poor quality. Unscrupulous sellers add fat, skin, sometimes tripe and even cartilage and bones. In addition, it is difficult to judge the shelf life of such a product.

Diet with vegetables

Ingredients:

0.5 kg chicken fillet;
1 egg;
half a glass of milk;
a bunch of fresh herbs;
1 carrot;
1 onion;
colored bell pepper (half a vegetable of each color);
several heads of garlic;
spices.

Cooking process:

Soak the meat in advance in milk and a pinch of salt to make it more juicy.
After about half an hour, the chicken is passed through a meat grinder several times until the desired consistency is reached, then mixed with the egg.
Finely chopped vegetables and greens are added to the finished minced meat. "Traffic light" of vegetables will favorably decorate sausages.
Onions are chopped with a blender or finely chopped.
Next, the minced meat is laid out in an even strip, then wrapped and rolled out to give the desired shape.

Interesting! Not only soaking in milk can give sausages additional juiciness. For the manufacture of minced meat in a ratio of 50/50, take the breast and leg. The meat in this part is softer and fatter. An additional plus for minced meat is a small amount of chicken or vegetable broth. The main thing is not to overdo it.

stuffed

Ingredients:

medium sized chicken breast;
some milk;
egg;
salt;
spices to taste.

The preparatory stage does not differ from the above recipes. The essential difference is that the sausage has a filling. When the minced meat is already laid out on the shell, a recess is made in the middle of the meat strip for a thin block of cheese, which will then be wrapped with chicken. The main thing is to completely hide the filling under the top layer so that it does not fall apart during cooking. You can choose absolutely any cheese, from soft cottage cheese to hard.

The stuffing for sausage can be anything, not just cheese. In the middle of the product, it is easy to hide grated vegetables (carrots, potatoes, onions, cabbage), greens, sour berries, which are successfully combined with meat. This culinary trick is especially relevant for mothers of young children: kids love meat so much, but they eat vegetables through force.

Hypoallergenic

Ingredients:

0.5 kg of chicken breast;
2 onions;
several cauliflower inflorescences;
greenery;
spices to taste.

This sausage recipe excludes milk and eggs, which makes the finished product an almost ideal dietary dish. In addition, it reduces the risk of developing an allergy to the dish in those who are difficult to tolerate milk protein. This is especially important for children, who very often suffer from food allergies.

Cooking process:

Chicken breast is cleaned and ground to a smooth puree.
Onions are also chopped, fried, then also mashed and added to the meat.
Cabbage is boiled until half cooked, also kneaded in mashed potatoes. It is the vegetables that will take on the binding role of the egg.
So that the sausages are not dry, a couple of tablespoons of vegetable broth are added to the minced meat.
The last to introduce greens and spices, after which sausages are rolled.

Important! Instead of cabbage, you can use any other vegetable that gives a dense consistency puree. But it is not recommended to use starch to fasten minced meat, because. the recipe does not allow allergenic ingredients.

The most original culinary ideas

Diet sausages at home can be cooked at least every week, while never repeating. The recipe is very flexible and variable, so you never get bored. A few tips to improve the dish:

Already boiled sausages are allowed to brown a little on the grill or in a frying pan. A light fried taste without a long roast will not cause serious harm.
If there is a desire and time, sausages for children can be made very intricate. Peas, a few nuts and dried fruits suitable for meat are added to the minced meat. Vegetables cut into different shapes will interest little eaters.
The only external drawback of sausages is a nondescript pale color, which does not always cause appetite. To make sausages attractive, you need to add natural dyes. Juice or puree of bright vegetables is introduced into minced meat. The best result is given by beets, spinach, pumpkin, carrots.
Chicken meat can be mixed with other dietary varieties. Turkey and rabbit are the most suitable. The latter is especially useful for young children.

conclusions

Homemade diet sausages are a great substitute for store-bought semi-finished products. They are healthy, tasty, and normalize digestion due to their good composition. When there is nothing superfluous in a dish, it only brings benefits. Dietary chicken sausages are not scary to eat for allergy sufferers, people with difficult digestion, and sensitive pregnant women and babies. It is enough to try once, so that in the store the hand will no longer reach for a pack of vigorous pink artificial sausages.

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