Would you like to eat sausage made from real meat for breakfast, not soy and flavor enhancers? Alas, there are only two options - to pay a lot of money (and still not the fact that the product will be really high quality) or try to cook sausage from chicken breasts at home. This is much simpler than it might seem at first glance. Therefore, to talk about the process will be very useful.
A little about sausage
To begin with, having mastered the recipe for chicken sausage and putting it into practice, you get a completely quality product. You know for sure that only fresh meat is used in the preparation, soy is completely absent, like any flavorings, liquid fumes, dyes and other harmful chemical additives. Therefore, home-made sausage from chicken breasts can be given to everyone, including young children.
It is also pleasant that the amount of fat in the classic recipe per 100 grams is not at all large - only 5 grams. Carbohydrates are even less - only 2. But proteins - as many as 20. Moreover, the calorie content of sausage from chicken breasts is only 130 kilocalories per 100 grams. Therefore, you can add it to the diet not only for dieters, but also for sports. Low calorie intake with a large amount of protein is what you need to pump gorgeous muscles. This sausage will be a great alternative to regular chicken breast, which is recommended for athletes. Still, she bored pretty quickly.
What to cook?
Before you cook homemade sausage from chicken, you need to decide what you will cook it in. There are several options.
Of course, the most natural ingredient is the gut. You can buy pork or beef guts in many markets in the meat departments. Such a shell is edible, and there are certainly no chemicals. True, you will have to spend quite a lot of time and effort to qualitatively clean the intestines of mucus and residues. And some also have an unpleasant odor. In order not to spoil the sausage, you need to clean the intestines so that they become almost transparent and absolutely odorless. The intestines begin with minced meat using a special nozzle on a meat grinder. The main thing is not to fill too tightly so that the sausages do not burst when cooking - leave enough space. And it is better to make sausages small - even if one bursts, fewer products will be wasted.
Therefore, many people choose an artificial shell. You can buy it in many stores. Convenient and fast - you don’t have to waste time cleaning up impurities and mucus. But still, it is not always obtained. Formed in the same way as sausage from the intestines.
Finally, there is a third option found by smart chefs. Any tetrapack is suitable - from milk or juice. Minced meat and other ingredients are simply packed in a box, which is pulled on top with cling film and placed in a pot of boiling water. After an hour of cooking, let the sausage cool, then put it overnight in the refrigerator, and then carefully cut the box and remove it.
Which option is better? This can only be decided by you.
Low calorie sausage
To start, let's talk about low-calorie sausage from chicken breasts. At home, cooking it is not at all difficult. You will need the following products:
- Chicken breast - 1 kilogram.
- Garlic - 1 head.
- Mustard, salt, black pepper - to taste.
As you can see, the ingredients can be easily purchased at any store. After that, you can start cooking minced chicken. Everything is very simple here - garlic and breast are passed through a meat grinder, seasonings are added here and everything is mixed well. The resulting mixture is filled with intestines, an artificial shell, or tetrapack, depending on which option you have chosen.
It should be said right away - sausage cooked according to such a recipe is the lowest-calorie. But still, the breast is a rather dry meat. Therefore, getting the maximum pleasure from eating such a sausage will not work. So, let's talk about another cooking option.
Sausage with Fat
To make sausage more juicy, you can slightly modify the recipe for minced chicken breast. But you need to warn - all of these options increase the calorie content of the finished product.
One way to improve the taste of homemade sausages is to add skins. Yes, it is oily, which is why nutritionists recommend not to eat it. But it is thanks to the fat that the sausage will become more delicious. The optimal amount is 250 grams per kilogram of fillet.
You can also use cream. Adding one glass of fat cream per kilogram of chicken breast, you can make the finished sausage more tender and juicy - a great choice.
Finally, some foodies prefer the lard described above. As a result, the calorie content of sausage will increase sharply. But the taste will improve markedly. It is enough to add 200 grams of fat (preferably not salted) per kilogram of chicken breast. Moreover, it is advisable not to scroll it in a meat grinder, but cut it with a knife into slices the size of half a centimeter. Then the finished sausage will look more attractive, and to taste it can not be compared with diet.
Cook sausage
The process of cooking sausages in a tetrapack has already been written above. But what if you prefer to use the gut or artificial shell? Everything here is also quite simple.
Formed sausage need to be pierced with a toothpick in several places, put in a pan and start pouring boiling water. Yes, it’s better to take boiling water - this saves cooking time and allows you to reduce the amount of nutrients passing from sausage to broth. But at the same time you need to be careful - do not pour boiling water directly on the sausage so that it does not crack due to the temperature difference. It is better to choose a section between sausages or let water out of the kettle with a thin stream along the wall of the pan. When the water closes the sausage by 2-3 centimeters, you can put the container on fire.
After the boiling begins, the fire must be reduced and boiled for about 30-50 minutes, depending on the thickness of the sausages.
Bake sausage
Please note that sausage can not only be cooked, but also baked. It turns out even more appetizing and tasty. True, calorie content is increasing. And you can not use tetrapack or artificial shell - only real guts. The cooking process itself is quite simple.
It is necessary to grease the baking sheet with vegetable oil, put on it a sausage pierced by a toothpick to release air, and send it to the oven, heated to 180 degrees. After 40-45 minutes, a delicious homemade product is ready.
That's all. Now you have mastered another recipe from minced chicken - for sure, your loved ones will not be disappointed.
Homemade sausage storage
Baked sausage is not very well stored - it is better to eat it in the next two to three days. But with boiled everything is much better. You can let it cool and put it in the freezer. Here it can easily be stored for several months. Take it out if necessary, let it thaw, and then cut and serve cold or fry until crisp in vegetable oil - so it will become even tastier.
Conclusion
Now you know how to cook sausage from chicken breasts at home. And, having tried it once, you will surely please your loved ones and yourself more than once with this refined and useful home-made delicacy.