Not every mother and wife dares today to feed his family that are sold in stores under the name "sausage"
. Gone are the wonderful days when meat products have been strictly comply with GOST and be sure to consist of mostly meat
. Now in sausages, especially cooked, anything can find: and soybeans and by-products, and the starch thickener, and a large amount of water
. We do not claim that all sausages are equally bad and unfit for food
. No, we are writing this article for those who are serious about the issue of healthy eating and try to minimize the amount of artificial coloring and preservatives in the diet
. And for those who like variety and experimentation in the kitchen
. So today we offer recipes of homemade sausage
. They are not as complicated as you might think
. Of course, the time for preparation is needed more than shopping trip
. However, the result will be much nicer
Home sausage gives huge scope for creativity. You can make the sausage cooked and raw for drying. You can use any meat, and various additives: cheese, olives, mushrooms ... recipes and variations are many. The main thing - it is your desire to learn another area of home cooking.
Cooked chicken sausage at home
- Chicken meat - about 1 kg
- 150-200 g of lard or bacon
- 1 egg protein
- Starch - 2 tbsp
- About 1 cup milk
- Dried herbs (basil, thyme)
- Olives or mushrooms as a supplement (half a cup of chopped)
The meat and lard passed twice through a meat grinder to achieve a soft smooth consistency. Add the stuffing beaten egg white, salt, spices, starch (dissolved in several spoonfuls of milk), pour the milk (guided by the density of meat, but it must "take" no less than half a cup). At the end add "stuffing." Sausage we cook. If you have an eye on natural casing like pig intestines - just wonderful. But we can well do with a plastic bag or cling film dense.
We spread the stuffing in the package, forming a round sausage "bar" of the desired thickness (not chase thick, otherwise it will be a long time to cook)
. Firmly and tightly tying for the reliability put in one or two package or several layers of the food film
. Boil water in a large saucepan
. You can add a little spice to the water or chicken stock cube
. In that case, if the water still gets in your sausage
. Cook takes about an hour or less - if the sausage made more "harmonious"
. Digest will be worse than undercooked
. In the second case, will have the opportunity to correct the mistake, the cut sausage subjected to further processing (in the oven, the pan, cut into pieces, and so forth)
. In the first case, you get ... you know that
. Of course, the disadvantage of this preparation is that you can not test the readiness of dishes, it is not vskroesh
. However, this is only the first time can be a problem
. That is, it is possible to learn from mistakes
. Overexposed for the first time - the next cut cooking time
. Undercooked - next time do not rush to remove from the stove
. Fire, by the way, all the time should be minimal! If you doubt that the food film or pack survive an hour in boiling water - they perform a preliminary test without valuable product
. That is, simply put them in boiling water for some time
In general, the ready-made (in your opinion) need to get the sausage out of the pan. Be sure to cool. And then you can cut and making a very useful sandwiches. And further. Of course, not every dye your sausage will not pale pink and very pale. To correct the color, you can use a pinch of turmeric added to the stuffing. But on the other hand, the most important fact - that delicious and naturally!
Another option tasty sausages
- A hen
- Lard (pork fat)
- 0, 5 - 1 cup of pure water and 2 tablespoons milk powder
- Herbs (sage, thyme, tarragon, rosemary - it will find and like that).
- Black pepper, white pepper
- Pork intestine (half a meter or two)
Chicken butchered meat to one side, bone - in another. The skin in the third (which we unnecessarily). From seed put the stew broth with herbs and salt.
Meat and fat mince. Proportions choose to your taste. Of course, do not add too much fat on average enough chicken and 150 grams. You can and does do without it. Add water and milk. It can be replaced by ordinary milk or cream (for those who like fatter), without the water, of course. Add the spices. Season with salt. For a soft consistency, you can once again skip through a meat grinder or blender.
The process varies. If you are lucky to buy a pig intestines, and you know (have learned) how to handle them, then stretch the gut a special nozzle and fill the meat grinder small sausages (10-15 cm long). Bandaging each sausage string (or tying a knot intestine). Get 4-5 sausages. Or more ... Do not try to fill the intestine is very tight, we do not need it.
If you do not have guts, you can adopt a plastic wrap. Sausages on it will have to squeeze out of the pastry bag. Or from another very dense package (for example, a milk or a package for freezing). Cut the corner, fill stuffing, prepared to extrude plastic wrap, spread out on the table. We spread 3-4 cm thick sausages, retreating 5-7 cm from the edge of the film. Then wrap the free edge of the top, and continue to tighten our sausage in the film in a few turns. This approach to pack plump sausages without holes and voids.
When ready meat products, most remember the soup, who had been "happily" was boiling on the stove. You can send it directly into sausages in a pan. You can put them in a refractory form, and the Gulf of broth, send in a preheated oven.
Cooking time - about 15-20 minutes. Ready sausages in natural casing check the classic way: pierce with a fork, if it follows clear juice - you can eat. Ready sausages in the film must be determined on the eye and on time.
Garnish sausages to choose at its discretion. Will any cereal, and salad, and mashed potatoes.
Yes, if the chicken bones in the broth sorry you bought or minced chicken prepared in the store, you can do bouillon cubes. Or just add boiling water, spices.
By the way, the broth in which the cooked sausage in natural casing, it is possible to make a full chicken soup. It will be at once and the first and second!
And a little more about sausages
Recipe for homemade sausage pork a little different from the chicken. For pork sausages suitable mixture of different parts of pork - blades, brisket and neck. Then you can do without bacon. The preparation technology is the same: to crush grinder, add spices and salt. The pork must add black pepper, cumin, coriander, garlic. It is these spices are perfect for pork dishes.
Pork is more juicy and fat than chicken, so the addition of milk or water can be canceled. Since such meat intestine, send them to boil or stew. And you can also do with a stock of the product and send it in the freezer. And to get in the case, instead of buying store dumplings and sausages. Cooked sausage recipe was first proposed, it is clearly not designed for long-term storage. Two days in the refrigerator - is the maximum. Although it is unlikely to linger there for so long ...
Making sausage for the first time, do not "accelerate" on large volumes. Having mastered the basic recipe, learning from the mistakes, you can experiment and do different kinds of sausage meat with various additives. And each time to surprise their home culinary delights. Good luck and bon appetit!