Homemade baby sausages recipe. Homemade diet chicken sausages: useful properties, tricks, best recipes

If your kids are hard to feed and the only food they have for lunch or dinner is sausages, then try making homemade chicken sausages using my detailed step by step photo recipe. The appearance and shape of this dish is captivating. Children, of course, notice the catch, but they never refuse to eat this “delicacy”.

How to cook chicken sausages at home

To make delicious children's sausages in cling film, we need chicken fillet. It doesn't matter what you use, the flesh from a whole chicken or just the breast. I, in order to save time, took 900 grams of chicken breast fillet.

We twist the meat through a meat grinder with the smallest section. In the same way, chop 1 large onion weighing approximately 150 grams.

Add 1 chicken egg and 2 tablespoons of semolina to the minced meat.

Salt the meat to taste and add 0.5 teaspoon of sweet paprika. Thoroughly knead the minced meat.

Now, you can do the formation of sausages. I must say right away that this is a rather painstaking business, but also quite interesting if you do not do it alone.

So, line the cutting board with cling film. I advise you not to cut off the end of the polyethylene immediately, but to do this only when the sausage is half formed.

Spread 1-2 tablespoons of minced meat in the middle. The amount of meat depends on how big you are going to make the sausages. Small, bite-sized sausages look very nice, but they will take much longer to make. I usually wrap a sausage about 10 centimeters long.

We cover the meat with a free edge and form a long billet. It is desirable, at this stage, to try to remove air from under the film as much as possible.

Now, cut off the film from the main skein and roll our sausage into a tube.

We twist the edges and tie a tight knot.

Thus we act with all minced meat. In the end, I got 10 chicken sausages.

I sent half of them to the freezer for storage. First, they need to be frozen on a flat surface so that our homemade sausages do not lose their shape, and after a day they can be transferred to an airtight bag.

The second part will be boiled. To do this, boil a sufficient amount of water in a saucepan, add it a little and dip chicken sausages into boiling water.

Cook them over medium heat for 20-25 minutes. Cooking a frozen semi-finished product will take 5 minutes longer.

We carefully lay out the finished sausages in a colander and wait for them to cool completely. Be careful not to get burned by the hot steam that is in the cling film.

After the product has completely cooled down, remove the film. In principle, you can stop there, but the appearance of such homemade sausages is pale, therefore, they can be lightly fried in a pan.

Fried sausages acquire a beautiful "blush". 😉

You can serve them with any side dish. Today I have rice-buckwheat mix with vegetables.

But most of the time I just cook.

Cooking homemade sausages is, of course, a troublesome business, but what happiness a mother experiences when she sees with what pleasure her children eat this culinary masterpiece. Try and treat your household with chicken sausages cooked on your own at home. I am sure that not only children will like them.

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!

The main component of homemade chicken sausages, of course, will be minced chicken. Therefore, make sure that the minced meat or chicken fillet is fresh. You can use store-bought minced chicken, or you can make your own.

Cut the chicken fillet into pieces and pass through the smallest (so the minced meat will be more tender) grate in a meat grinder. If you have only a medium and large grate, then scroll the minced meat twice to chop the meat as much as possible.

Add a medium-sized chicken egg, soft butter, milk (fat content, in principle, does not really matter, I took 2.5%), salt, pepper and ground coriander on the tip of a knife to the minced meat.

If your family has small children, then make sure that their sausages are with a minimum of spices. First, add the egg, milk and salt to the minced meat, mix well and divide into two parts. Add black pepper, sweet paprika and coriander to the adult portion, if desired, you can also season with sweet paprika, and leave the children's part untouched.

Now the most interesting thing is the formation of sausages. Decide on the size: it will be thick sausages, long and thin, or very tiny for kids.
Place about 2 tablespoons of minced meat on cling film.

Roll it tightly, wrapping it several times so that the stuffing does not “run away”, forming a sausage of a certain size.

Wrap like a candy, tightly knotting the edges with a knot or tightening with a thread. To distinguish children's sausages from adults, tie the first ones with red or other colored thread, so you definitely won't confuse them. Try to tightly fold and tie the film, then there will be no excess air and after cooking the sausage will turn out to be even and dense, without holes.

Boil water in a saucepan. Boil sausages for 15 minutes. All is ready.

Chicken sausages can be frozen for future use. There are two options:

Freeze raw in a film, and then, without defrosting, boil.

Freeze ready-made (boiled), and then, using any available heat treatment method (for example, a microwave or oven), give them the desired look.

Sausages can be eaten simply boiled - this is how I serve them to my child. For myself and my husband, I fry sausages in a pan until golden brown. You can do this with vegetable, olive and even butter. I use both a regular frying pan and a grill pan, the stripes are painfully beautiful.

You can use any classic sausage side dish, or even rely on your own taste. The same is true with sauces and salads. These are sausages, homemade chicken sausages. They are already good on their own.

How to cook chicken sausages at home

We twist the meat through a meat grinder with the smallest section. In the same way, chop 1 large onion weighing approximately 150 grams.

Add 1 chicken egg and 2 tablespoons of semolina to the minced meat.

Salt the meat to taste and add 0.5 teaspoon of sweet paprika. Thoroughly knead the minced meat.

Now, you can do the formation of sausages. I must say right away that this is a rather painstaking business, but also quite interesting if you do not do it alone.

So, line the cutting board with cling film. I advise you not to cut off the end of the polyethylene immediately, but to do this only when the sausage is half formed.

We cover the meat with a free edge and form a long billet. It is desirable, at this stage, to try to remove air from under the film as much as possible.

Now, cut off the film from the main skein and roll our sausage into a tube.

We twist the edges and tie a tight knot.

Thus we act with all minced meat. In the end, I got 10 chicken sausages.

The second part will be boiled. To do this, boil a sufficient amount of water in a saucepan, add it a little and dip chicken sausages into boiling water.

Cook them over medium heat for 20-25 minutes. Cooking a frozen semi-finished product will take 5 minutes longer.

We carefully lay out the finished sausages in a colander and wait for them to cool completely. Be careful not to get burned by the hot steam that is in the cling film.

After the product has completely cooled down, remove the film. In principle, you can stop there, but the appearance of such homemade sausages is pale, therefore, they can be lightly fried in a pan.

Fried sausages acquire a beautiful "blush".

You can serve them with any side dish. Today I have rice-buckwheat mix with vegetables.

But most often I cook just buckwheat with vegetables.

Finally, I figured out how to make homemade sausages for children - delicious, juicy, tender and most importantly - healthy!

My kids love sausages! Yes, and we ourselves are not averse to boil a delicious sausage for dinner, especially when there is no time to cook. But, although now there are special sausages for children on sale, such as "Tiger Cub" and "Leopardik", but something takes doubt that they are still useful. And what can we say about inexpensive chicken sausages and other GMOs with all sorts of additives. But almost everything that we buy in the store can be cooked at home, and homemade food will be much tastier and healthier. And, and sweets, and, and sausages! It is worth spending a little time to feed the kids with homemade food!

Ingredients for Homemade Chicken Sausages:

Chicken fillet - 500-700 g (breast, or cut the flesh from the thighs). It is better if the chicken is also not a broiler, but homemade;
Egg - 1 pc.;
Milk - 100 ml;
Bulb - 1 pc.;
Spices - I used only salt and pepper, as the most natural seasonings. All sorts of curries and seasonings for chicken, I think, are superfluous for a children's dish. But you can add fresh or dried herbs for taste!

We will also need cling film. But - attention! - not ordinary, because it cannot be heated to more than 40-60C, but one that is suitable for a microwave, as readers suggest in the comments.

How to cook homemade sausages:

If you have a blender, grind the fillet and onion with it, then add the egg, milk, spices and beat again. The consistency of sausages when using a blender will turn out to be especially homogeneous and tender, almost like the "real" ones.
And if there is no blender, then just twist the chicken and onion in a meat grinder, and then mix well with the rest of the ingredients.

Let the minced meat stand for 10-15 minutes, and you can proceed to the most exciting stage - the formation of sausages! It was very interesting to me. True, at first the sausages turn out to be slightly different sizes - but it’s worth getting the hang of it, and you will have one in one, like in a factory!

So, we unwind about 15 cm of the film, put 2 tablespoons of minced chicken on its edge.

We give an oblong shape. We cut off a piece of the film and carefully, tightly wrap the minced meat in it, trying to leave less air under the film - small voids are obtained from air bubbles in the sausage.

Having rolled the film with minced meat into a “pipe”, we twist both edges, like a candy wrapper. And then tightly tie the edges of the film on the sides into knots.

What a great sausage! Where is the store! Everything is natural in our home production 😀

We wrap the rest in the same way. If you make it longer and thinner, you get homemade sausages; if you make it thicker and shorter, you get sausages. I got 11 sausages a little larger than store bought.

Dip the sausages in boiling salted water and cook for 5-7 minutes.

Then we catch and wait until it cools down a bit, after which we remove the film.

Delicious homemade chicken sausages are ready!

You can eat them simply boiled, or you can lightly fry them in a pan with vegetable oil to give a more appetizing look.

And you can also prepare homemade sausages for the future and store them in the freezer, taking them out and boiling them as needed. Very convenient, so now we will cook sausages at home.

I think it will be possible to experiment and diversify the recipe: add pieces of cheese - there will be sausages with cheese; for dad, you can make "spikachki" - sausages with pieces of lard; for kids - multi-colored, healthy and funny sausages with pieces of vegetables - carrot cubes, green peas, broccoli ... Fantasize!

Bon appetit to you and your kids!

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