How a child eats depends on how healthy he will be now, and becoming an adult. Unfortunately, the kids love the fact that they are at least not useful. Including a variety of sausages. However, after reading the composition of the same sausages on the packaging, the mothers’s hairs stand on end : mostly commas are familiar on the list . Apparently, they do not put natural products in them at all. However, sausages are convenient to prepare, used by children without whims. And completely abandon them above parental forces. So, you have to cook children's sausages with your own hands. The process is not the fastest, but the product can be frozen and used gradually. And most importantly - there will be nothing superfluous in it!
Sausages for children: the simplest recipe
For very young children, up to one and a half years old, it is better to avoid any extraneous inclusions. Even salt should be used in minimal quantities.
It is worth noting that there are several ways to make children's sausages at home. You can be puzzled by the search for a natural shell (intestines) or special sausage packaging, but this is by no means necessary. It is quite possible to do with cling film or foil.
If the final product is intended for the smallest, homemade sausages are best made from chicken. A pound of meat is made to smoothness with a blender, mixed with an egg and half a glass of milk. Salt a little bit (or you can completely put the salt shaker aside). The mass is again passed through a blender, after which it begins to be packed. A little stuffing is placed on the edge of a piece of foil or film; a tube rolls out of it. You need to push with a little effort so that the mass inside is slightly condensed. The edges are carefully closed - and homemade chicken sausages for children are ready. They cook for about a quarter of an hour. The finished sausage is freed from packaging and given offspring in a warm form.
Sausages "like in a store"
Many housewives reject the idea of making homemade sausages in connection with their unpresentable appearance, which sometimes averts children from agreeing to at least try. Indeed, grayish, “irregular” shape sausages do not cause enthusiasm, despite the excellent taste. However, this drawback can be eliminated.
First, you need a dye that will give sausages a nice pinkish tint. To obtain it, beets are rubbed, and juice is squeezed out of its chips through cheesecloth. Add it to the minced meat carefully so that the sausage does not acquire a frightening burgundy shade. Tentatively - 25 milliliters per quarter kilo of chicken.
Secondly, in the minced meat you need to add a little fresh fat, four times less than the meat taken. It will give sausages juiciness. Thirdly, milk should be replaced with cream. They will need a 50-gram stack, but the taste will be much more tender. And finally - the shell. Since children usually do not eat it, you can not bother with the intestines, but buy an artificial one. It is filled with minced meat either with a special syringe or with a sausage nozzle in a meat grinder. When the sausage reaches the intended length, the shell is either twisted to form a garland, or pulled by a thick thread and cut off.
Turkey version
Delicious and spicy sausages for children are obtained from turkey. And adults will not refuse such a delicacy. A pound of breast is carefully ground. Approximately the same mass of apples is peeled, finely chopped and, together with the chopped onion, is allowed for four minutes in a frying pan. The fry is filtered off from the excess oil, cooled and added to the minced meat. In addition to it, a glass of small breadcrumbs is poured into the same place (it is advisable to do it yourself or at least check for freshness). As seasonings, sage, dried parsley and a little mixture of peppers are recommended - naturally, if the kids have already celebrated a three-year anniversary. However, there is nothing “heavy” in these spices, so you can safely add them to children's sausages. Stuffing is packaged in any way you choose. Before serving sausages, you can cook, or you can fry (if the shell allows).
Beef sausages
It is quite suitable for lunch even for young children - if only they have already learned to chew and have grown enough teeth. In addition to meat, in addition to the meat from which all the veins were removed, and it was passed through the meat grinder three times, two eggs (one and a half kilos of beef), a glass of the heaviest cream that you can find, and a little beetroot juice are placed for tinting. From seasonings, the author of the recipe suggests staying on nutmeg and dried garlic with dill. When the stuffing is kneaded to perfect condition, chopped half a pack of good butter, which was previously removed from the refrigerator. It is also added to the base, after which the last mixing is carried out. Now the subtlety: before the formation of sausages, the minced meat must stand at least half a day in the refrigerator. So he will lose excess air, it will be better to pack and be saturated with the aromas of seasonings. It will take longer to cook beef sausages for children than chicken sausages, but they are worth the wait a little.
Classic recipe
If the children are old enough and eat almost the same as adults, they can be pampered with real sausages. The composition of the forcemeat according to the classic recipe includes fat beef and lean cut pork in equal amounts plus lard - about 150-200 grams per kilogram of meat. Correct its share depending on the total fat content of minced meat. Together with meat, two onions are passed through a combine or blender. Seasonings - salt and pepper are mandatory, the rest depends on the tastes of your family. Packaging not really children's sausages is better in the gut, but other options are not prohibited.
English sausages
This recipe is different and meat composition, and a set of spices. The bulk is pork (again from lean parts of the carcass). It is supplemented with fat, which should be about one and a half times less. Again, focus on the desired degree of fat, although the British prefer this ratio. Season the minced meat with sage, ground pepper, thyme and nutmeg. To check the adequacy of spices, it is proposed to make a small cake from the workpiece, cook it and try. If the taste suits you, fill the shells. Moreover, for English sausages, natural guts are required - they are supposed to be fried, not cooked. And do not fill them too tight: in the pan, the shell may burst, and you will lose delicious meat juice. Formed sausages must be kept cool for 24 hours (but not cold) in limbo. Then you can cook or put away for storage.
Clarifications and Variations
If sausages for children are made from chicken, you can add a spoonful of starch to a pound of meat in the minced meat. This will make the filling more dense, and it will become easier to roll the sausage.
For the smallest children, you can combine a turkey with a chicken: such sausages are softer and juicier. In addition, they can not be boiled, but sent to the oven if the foil acts as a shell.
Not only sausages live baby
Even home-made sausages do not satisfy all the needs of a growing organism. Insist that your offspring do not ignore the side dish. By the way, children willingly eat a salad of fresh vegetables under a sausage. Even if they usually refuse it.