One has only to go to any supermarket, as your eyes run up from the abundance of a variety of products. The department with sausages and sausages is especially popular.
Apparently, the love of these products in our country was transmitted since the Soviet times, when the People's Commissar for Food Industry Anastas Mikoyan signed an order for the production of sausages called: Doctor's, Amateur, Tea and so on.
Kitchenware
It is no secret that the availability of kitchen appliances makes life easier for humanity, so now there is practically no home where it is absent. Many use electric meat grinders, a bread machine, juicers and, of course, blenders. The latter have firmly entered the life of modern people. Therefore, cooking sausages from minced chicken or, for example, from beef is not problematic.
Spending half an hour of your time preparing this delicious dish, you can be calm about the quality of the product, because no one will put dyes and preservatives in home-made sausages made from minced chicken. Sausages just melt in your mouth, and correctly selected spices will make their taste unique. Consider a few recipes for this dish.
Minced chicken sausages in cling film
The composition of this dish, in addition to minced chicken, includes: butter, chicken egg, coriander, salt, black pepper, red pepper and milk.
A pound of chicken without bones is taken and passed through a meat grinder. As an alternative, instead of scrolling the meat, it can be finely chopped with a knife. Fifty grams of butter is chopped (passed through a meat grinder) and mixed with minced meat.
One chicken egg is broken into a bowl with prepared minced meat, one hundred grams of milk is poured, coriander, salt, red pepper and black pepper are added and all this mixes well. If the forcemeat is soft and does not hold, then it can be thickened with two teaspoons of ground crackers.
Cooking process
The next step is to prepare the sausages themselves. For this, a little mincemeat is taken, from which small sausages are formed. Each sausage should be wrapped in cling film, and in several layers, and tie the ends with threads.
Boil water in a pan, add a little coarse salt and lower the sausages one at a time into the liquid. They cook for about twenty minutes. Then they need to be removed and the film carefully removed. Heat a mixture of butter and sunflower oil in a pan and fry each sausage from all sides. Minced chicken sausages in a film are ready.
In general, recipes for making sausages from chicken have a common basis - this is chicken meat itself, an egg, milk and spices. Only the cooking methods and the presence of garlic and onions change. Consider another recipe.
Stuffed chicken sausages in the oven
The composition of this dish includes carrots, onions, garlic, egg, salt and chicken. A kilogram of chicken is taken and passed into a meat grinder or through a blender, but so that pieces of meat are felt. Two onion heads and one medium carrot are peeled, washed, chopped and stewed in a pan until soft for a couple of minutes.
Fried vegetables are placed in the fillet, garlic is squeezed out, the egg is broken. It remains to salt to your taste. Everything mixes well and the mince is ready. It is left on the table for about thirty minutes, and then sausages are formed.
For this, foil is taken and cut into small rectangles. If the foil is thin, then two layers are made, a little stuffing is laid out in each and twisted in the form of candy. The oven is heated to 180 degrees and sausages are baked for thirty minutes.
The sausages from minced chicken according to this recipe are very tasty. Five minutes before cooking, the foil can be expanded, turned on the grill and bake until golden brown. The dish is ready.
Conclusion
Such sausages are served with any side dish - boiled or fried potatoes, mashed potatoes or broccoli, stewed cabbage, pasta with tomatoes and so on. There are a great many recipes for homemade sausages, but chicken is much easier and faster to cook.