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

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

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 on its edge minced chicken.

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 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 - colorful, 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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An excellent alternative to store products are homemade sausages. You can cook them with chicken, beef or turkey, and then store them in the freezer. It is very convenient, especially if there is not always time to cook a full dinner or lunch - I took it out of the refrigerator, cooked it and healthy dish ready. Garnish with vegetables, pasta or cereals.

You can add various spices, herbs, sweet peppers, or even pistachios to homemade sausages. For a softer taste, you can use cream instead of milk.

For chicken sausages, I try to take in addition to chicken breast, even more juicy meat. I just combine both, then the sausages are softer and juicier. To form sausages, we need cling film.

Ingredients for Homemade Chicken Sausages:

Chicken meat - 1 kg
Milk 3.5% or cream - 150 ml
Chicken egg - 1 pc.
Onion - 1 pc.
Butter - 50 grams
Garlic - 1-2 cloves
Parsley
Salt, pepper to taste

How to cook:

Homemade beef sausages: recipe

It will take you about 1 hour to cook beef sausages at home. You can buy ready-made minced meat, or cook it yourself with a meat grinder or blender.

In order for sausages to be juicy, sour cream can be replaced with butter or just add a small amount of butter instead of a portion of milk.

To give the sausages a more attractive color, you can add a little beetroot juice to the minced meat (finely grate the beetroot or grind it in a blender).

You can put a stick of cheese 0.5-1 centimeter thick inside the sausages.

Ingredients for cooking beef sausages:

Beef - 0.5 kg
Pork - 0.5 kg
Milk (or butter) - 50 ml.
Egg - 1 pc.
Hard cheese - 150 grams
Nutmeg (ground)
Salt, spices to taste

Enjoy your meal!

You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: chicken, pork or beef.

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.

Chicken breast fillet - 1 kg;
Milk 3.5% - 150 ml;
Large egg - 1 piece;
Butter - 50 grams;
Medium bulb - 1 piece;
Garlic - 1-2 cloves;
Salt, black ground pepper.

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.

Recipe 2: homemade chicken sausages

Chicken breast - 1 pc.
Chicken egg - 1 pc.
Carrot (medium) - 1pc
Onion - 1 pc.
Garlic - 1 head
Spices
Pepper

Wash the chicken breast, remove the skin and remove the bones. We prepare minced meat from the cleaned fillet, add the egg to it.

To the minced meat, add the carrots, finely chopped onion and garlic, rubbed through a fine grater.

Then add salt and pepper and spices to your taste. This is my chicken seasoning mix.

Dilute the resulting mixture with milk (or water) and mix well.

The next stage is the preparation of sausages, for this it is necessary to spread the cling film and carefully lay the minced meat on it. The more minced meat you put in, the thicker the sausage will turn out, I usually spread a couple of spoons.

We turn the film with minced meat into a tube several times.

We cut the film and fold the edges like a candy wrapper, you can tie it into a knot or tie it with a thread.

These sausages should turn out, I got 12 small sausages from this amount of ingredients.

The next step is to dip the finished sausages into boiling water and cook for 20 minutes.

We cool the finished sausages, remove the film. Ready! Also, if desired, you can fry the sausages until golden brown or it is very convenient to take them with you on a picnic, or you can freeze them for further storage. Tasty and healthy. Enjoy your meal!

Recipe 3, step by step: how to make homemade sausages

Cooking sausages at home is very easy. It is enough to have a pan, cling film and meat on hand. Everything is easy, fast and delicious. Sausages can be made for the future and stored in the freezer, if necessary, fry in a frying pan - and you're done!

Chicken fillet - 500 Grams
Egg - 1 Piece
Butter - 50 Grams
Milk - 100 milliliters
Salt - to taste
Ground black pepper - 2 pinches
Ground paprika - 0.5 teaspoons
Coriander - 0.5 teaspoons

Cut the meat into pieces and pass through a meat grinder or grinder. In the process, add a piece of butter and continue to mix the meat.

Add raw egg, paprika, ground black pepper, ground coriander, salt, milk. Mix thoroughly.

Lay cling film on the table, put two tablespoons of minced meat and roll the film like a candy.

Try to roll sausages tightly to remove air as much as possible, then the products will turn out to be even and beautiful. Tie the ends with thread.

Pour the sausages with cold water and bring to a boil, cook over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil until a beautiful crust. Serve hot with your favorite sauces!

Recipe 4: homemade turkey sausages in a film

The recipe for sausages at home is simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages that you only have to boil in boiling water.

minced chicken or turkey - 600 g;
egg- 1 PC.;
milk - 100 ml;
onion - 1 onion;
salt and pepper to taste

Onions are peeled and cut into large pieces, and then passed through a meat grinder along with minced chicken.

Then put the minced meat in a blender bowl, add milk, beat in an egg and beat.

Put in a bowl, salt, pepper and mix thoroughly.

We will spread the minced meat on a film with a special confectionery syringe or a tablespoon. Also for these purposes, you can use a regular milk bag, after cutting off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and spread our minced meat on it, evenly distributing it in the center.

Then carefully fold the film, forming a small sausage.

Carefully, but carefully, press the film against the minced meat, this will avoid the appearance of air bubbles. Of course, they will not spoil the taste of the finished product, but the appearance will suffer.

Then carefully compact the minced meat, pressing on it from different ends of the sausage. We twist the tip of the film, tie it with a cotton thread, tying it into several knots. We do the same with the other "tail". The result is a neat sausage.

If you do not plan to cook sausages right away, put them in the freezer.

That's all wisdom! We cooked turkey sausages at home. Now it remains only to boil them in boiling water for 5-7 minutes, and then you can serve them with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take out the finished homemade sausages from the pan, carefully remove the shell, cutting off the “tail” of the film on one side.

Recipe 5: how to cook sausages in cling film

These sausages can be frozen for future use. You can add various seasonings, herbs, cheese to minced meat.

Minced chicken - 400 gr.
Semolina - 2 tbsp.
Onion - 1 pc.
Egg - 1 pc.
Garlic - 3 tooth.
Salt - ½ tsp

Put the minced meat in a bowl, add the egg and mix.

Add semolina, mix.

Peel and finely chop the onion.

Add onion, salt, minced garlic to minced meat and mix.

Spread a cling film, put 2 tbsp on its edge. prepared minced meat, shape sausages with wet hands.

Wrap the resulting sausage in cling film, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken fillet sausages (with photo)

chicken fillet - 400 gr
milk - 3.2% - 100 ml
salt - to taste
ground black pepper - to taste
chicken egg - 1 pc.

Wash the chicken fillet well. We will remove the extra veins. Cut into small pieces.

Salt and add one raw egg. Grind with a blender (any other food processor).

Pepper the resulting mass to taste and add milk. While adding milk, mix well until smooth.

On a small piece of cling film lay out 1.5 tbsp. tablespoons of the mass and gradually wrap it in a sausage, compacting and releasing air.

We tie the edges into a knot, I did not tie it and wrapped it well. Mine don't fall apart when cooked.

Cook for 5-7 minutes in boiling water like regular sausages.

To make sausages look so cute and not boring, they need to be fried on both sides in butter. All! Children will be delighted!

Recipe 7: homemade beef sausages

beef fillet - 1600;
cream - 200 ml;
butter - 100 gr;
beets - 1 pc;
salt - to taste;
nutmeg - 0.25 tsp;
dried dill - 2 tbsp;
dried garlic - 1.5 tbsp;
pork - 4 m;
chicken eggs - 2 pcs

So, cooking homemade beef sausages in detail. We take a beef fillet. Take a good piece, there is no time for saving. Wash the meat well.

We cut the meat into pieces that will crawl into the meat grinder to scroll the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through a meat grinder 3 times. Yes, exactly 3, we don’t need less, we need a straight homogeneous sausage structure. If you make kupaty, then 1-2 times will do.

So the meat after the 1st scroll:

After 2nd:

After 3rd:

It is often written that homemade sausages end up gray, gray, or some unattractive brown. I solved this question very simply, with the help of beets. Natural dye that does not affect the taste in any way). So, my beets, clean.

We cut into sticks that are suitable for scrolling in a meat grinder.

We scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for minced sausage.

We make our dye. We fold ordinary gauze several times, put a couple of tablespoons of beetroot minced meat in it and squeeze the juice into the minced meat. I was a little embarrassed and squeezed out only the juice of half the beets, next time I will squeeze the whole one, for an even more intense color, because a decent part of the juice will come out when cooked into water.

Add eggs, nutmeg,

dried garlic,

heavy cream,

Take butter at room temperature

cut it into cubes, send it to minced meat.

Carefully knead the minced meat. He's ready! We send it for at least 12 hours in the refrigerator.

After 12 hours, we prepare the ingredients for the formation of sausages: a nozzle for sausages, casings, twine.

Let's prepare the guts. They come in a strong saline solution in a bag. We don’t take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But she took a look.

We put a container in the sink so that the intestines do not leak during washing. Pour some water into the container. Gently spread the end of the intestine with your fingers, it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, rinse the stomach with running water.

For tying sausages, we use cotton twine like this. But strong cotton threads are also suitable. We immediately cut off pieces of centimeters by 7, a few pieces.

We assemble the meat grinder, putting on a long sausage nozzle instead of a meat grinder mesh.

We take the minced meat out of the refrigerator, mix it well again. Here is such a structure.

Carefully, like a stocking, we put the casings on the sausage nozzle like this. Tie the end of the neck with twine.

We begin to pass the minced meat through a meat grinder. When you first scroll, there will be a lot of air bubbles, because initially the sausage cone was empty. Therefore, we make a trial of the first sausage, tamping the meat with your hand. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine. Now we have no air in the cone, the process will go faster.

Gently pass the minced meat through the meat grinder, holding the casing with your hand and adjusting the process of filling and lowering the casings from the nozzle. It is not necessary to make it very tightly so that the sausages do not burst during cooking.

When the shells are filled to the length of the palm, we twist them several times, as in the photo. And we twist the next sausage. I made batches of 3-4 pieces, so that it would be more convenient to cook a bunch, not cut off before cooking. After the formation of 3-4 pieces, she cut off the casings, repeating the steps that she indicated after the first trial sausage.

In the finished batch of twisting, I additionally tied it with twine, made a knot. If there are air bubbles, we pierce them with a regular needle, releasing air out. No minced meat will leak out during cooking because of this, and the casings, on the contrary, will fit more tightly to the minced meat.

Here are my sausages ready for cooking. I cook them for 3-4 pieces for children, adults are a little expensive and the process is slow). A kilogram of such sausages came out to me at about 750-800 rubles due to the expensive cost of beef. These sausages can be frozen and stored in the freezer.

Such sausages are cooked simply: we send sausages into boiling salted water, after boiling we cook for 30-40 minutes.

During the cooking process, the sausages will shrink in size. After cooking, remove the twine.

Sausages are considered to be a dish that does not bring any benefit, harmful fast food. Such a statement is considered fair in relation to store-bought sausages of industrial production. And, meanwhile, it’s easy to cook exclusively natural homemade sausages with your own hands, which you can even feed a child without fear.

Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.

Required Ingredients:

meat - chicken fillet 0.5 kg;
egg;
butter - 50 g;
milk - 100 ml;
vegetables: carrots, onions, garlic;
spices or ready-made seasonings for meat: salt, pepper, paprika, coriander.

Cooking process:

Chicken meat cut into pieces, chop with a meat grinder or blender. To obtain a more delicate consistency of minced meat, you can scroll it twice.
Grind carrots, onions and garlic immediately with meat or grate them separately on a fine grater and add to minced meat.
Add one medium-sized chicken egg, softened butter.
Pour in milk, mix thoroughly the minced meat ingredients until smooth.
Add spices and seasonings in a volume of about 0.5 teaspoon.
Spread a cling film, put about 2 tablespoons of minced meat on it.
Fold the film several times, forming a sausage as you wish: long, short.
Trim the ends of the film and secure with a strong thread. You can simply tie them in a knot or roll them up like a candy wrapper.
Boil the finished sausages in boiling water for about 10 minutes, fry in a pan until golden brown or freeze.

Traditionally, these sausages are made from chicken fillet- breast meat, but in order to make them more juicy, you can add meat from the thighs or drumsticks of the bird to the minced meat.

Cooking from turkey in cling film

Turkey is another option for delicious dietary poultry meat for homemade sausages. Unlike chicken, it practically does not cause allergic reactions, it is more saturated with useful vitamins and macroelements.

Required Ingredients:

meat - turkey fillet 0.5 kg;
egg - medium-sized chicken;
milk - 100 ml;
vegetables - head onion, garlic;
spices and seasonings: salt, pepper, paprika, nutmeg.

Cooking process:

Grind the meat with a meat grinder or blender to a delicate pasty consistency, it is better to scroll it 2-3 times.
Add chopped onion and garlic to minced meat. When using a blender, it is convenient to grind vegetables immediately with meat.
Introduce the egg into the minced meat, mix well.
Milk is poured in gradually, estimating the density of minced meat. The base should be such that the minced meat does not spread when forming sausages, and, at the same time, is easily squeezed out of a confectionery syringe or bag.
Salt, pepper, add desired spices. For example, paprika will give a beautiful "sausage" color, and nutmeg will add spice.
Spread a piece of cling film or prepare pieces of a baking sleeve of the required size.
Using a confectionery syringe or bag, squeeze the finished minced meat onto the film in a thick layer, distribute the mass in the center.
Twist the film tightly, pressing from both ends, form a sausage of the desired size. Tie the ends of the film in a knot, or tie with a strong thread.
Cook for 5-10 minutes or freeze.

To make turkey sausages more juicy, before cooking the minced meat, the meat can be kept in milk for about half an hour.

How to make sausages for kids

In order to feed a child, homemade sausages can be prepared according to any of the two recipes described above. For minced meat, either both types of meat are used: chicken and turkey, or each separately.

When preparing sausages for children, it is better to refrain from using very hot, spicy spices and a lot of salt.

If you are thinking about how to make sausages for children more healthy in taste and attractive in appearance, supplement the minced meat with vegetable additives.

For this, pieces of sweet pepper, carrots, apples are suitable. You can add grated cheese, any greens or beet juice. It will give sausages a rich appetizing color.

Milk sausages at home

Real milk sausages are made from beef and pork meat. Minced meat should not contain veins or cartilage. The proportions of meat in milk sausages are 2 parts pork 1 part beef.

Required Ingredients:

meat - 2 kg of pork, 1 kg of beef;
egg - you can have two small ones with a total weight of about 100 g;
whole milk - 300 g;
dry milk - 80 g;
sugar - 1 tbsp. a spoon;
spices and seasonings: salt, pepper, nutmeg, coriander, dried ground garlic, dry mustard.

Cooking process:

The meat is ground with a blender or meat grinder to a puree state. For optimal consistency, it is better to scroll it 4 times.
Sugar and all spices in a volume of about 0.5 teaspoon each are mixed with each other and added to the minced meat, mixed thoroughly until they are completely dissolved.
Add two eggs.
Pour in very cold milk. This is necessary because cold minced meat lends itself better to grinding. Milk is poured in gradually, monitor the density.
At the end, dry milk is added, mixing it with a thin layer.
The finished minced meat is laid out on a cling film, sausages are tightly formed. The ends of the film are fixed with a thread or a knot.
Boil for about 30 minutes.

The ideal shell for milk sausages are intestines - lamb or pork. You can fill them with minced meat using a special nozzle for a meat grinder or a pastry syringe.

Beef cooking technology

Beef is a lean meat that rarely causes allergic reactions. Thanks to these properties, it is well suited for the diet of young children on a par with turkey or chicken. It is also easy to make delicious homemade sausages from beef with your own hands.

Required Ingredients:

meat - beef 1.6 kg;
egg - 2 pcs. medium size;
cream - 200 ml;
butter - 100 g;
beets - one small;
spices and seasonings: salt, pepper, dried garlic and dill, nutmeg.

Cooking process:

The beef fillet is cut into pieces, removing the veins.
Grind in a meat grinder or blender 3-4 times until puree.
Peeled beets are crushed in a meat grinder or on a fine grater. Beetroot juice is squeezed out of the minced beetroot through gauze into the meat puree. It will give sausages an appetizing shade.
Eggs are added to minced meat, mixed.
All spices are mixed and ground with each other. Each spice needs about half a tablespoon or to taste.
Pour in 20% fat cream.
Butter at room temperature is cut into small pieces and mixed into minced meat.
Stir the mixture thoroughly until smooth.
Sent to the refrigerator for 12 hours.
Pork or lamb intestines are filled with minced meat using a meat grinder with a special nozzle or a confectionery syringe. The meat inside is tightly packed, removing air bubbles inside the shell.
The ends of the sausages in the shell are twisted, or fixed with a dense thread.
Boil for about 30 minutes.

Film for homemade sausages

When making sausages at home, it is imperative to pay attention to which film will be used for these purposes.

It must be marked:

that this is a food film, not a packaging film;
about the maximum allowable temperature value that it can withstand.

Under the influence of the temperature of boiling water, the food film is not destroyed. But if you plan not to cook sausages, but to fry, it is better to wrap the minced meat in a special baking sleeve, which is made of heat-resistant material and can withstand heat up to 200 degrees.

How to cook and store homemade sausages

After the sausages are formed in cling film, they can either be cooked immediately or stored in the refrigerator or freezer.

Homemade sausages are boiled in boiling water for about 8 minutes. In order to prevent the film from bursting during the cooking process, you need to pierce it in several places, for example, with a fork, before lowering the sausages into the water.

In the refrigerator, the finished product can be stored for 5 to 7 days. If you do not plan to eat during this period, then it is better to freeze. Before freezing, sausages can be pre-boiled and cooled, and before use, warm them up in a microwave or oven.

Everyone knows that purchased sausages and sausages contain a large number of harmful and dangerous components that can harm the body. Pediatricians do not recommend the use of such products for children under the age of three. And it is better to limit the child from purchased sausages, sausages and sausages, as long as possible. A suitable solution in this case would be the preparation of products at home. In this article, we will learn how to cook homemade sausages for children.

The composition and harm of store sausages

Store-bought sausages contain various chemical fillers, flavorings and dyes, thickeners and flavor enhancers. The composition includes such dangerous components as phosphates and nitrates, nitrites, carrageenan and others. They make sausages attractive and tasty, but at the same time harmful. In addition, the child gets used to a rich and spicy taste, and then refuses more wholesome and insipid food without spices.

Today, only 10-30% of meat is allowed in sausages and sausages. And this is not the pulp of meat, but animal fat or skin. In addition, various protein-fat emulsions and protein stabilizers are added to the composition, vegetable oil and water, soy protein, flour, starch and various cereals.

Such products can cause serious poisoning and indigestion. They burn and irritate digestion, adversely affect the functioning of the heart and blood vessels, kidneys and liver. Poor-quality meat products cause food allergies, dysbacteriosis, a number of chronic diseases, including ulcers, gastritis and others.

The components in the composition of sausages are not digested to the end. In addition, they have no nutritional value and do not saturate the body. This product is prohibited for children under three years of age. If you still decide to introduce sausages into the diet, you need to choose a quality product that meets GOST standards, or take a special children's sausage. How to choose sausages and sausage for a child, see.

How to cook sausages at home

If you want to diversify your baby's diet, you can make sausages and sausages with your own hands. So you get a tasty and safe product. A big plus of sausages is that they are quick and easy to prepare. If you freeze a few pieces, if necessary, you can get a homemade semi-finished product and cook it in a few minutes. The result is a satisfying and nutritious product with a safe composition.

For cooking, take a special cling film for the microwave, which can withstand high temperature boiling and boiling. The usual film will not withstand such a temperature and will burst. Let's look at the basic sausage recipes for children.

Sausage Recipes for Kids

Classic chicken sausages

Chicken fillet or breast - 500 grams;
Chicken egg - 1 piece;
Milk - 100 ml;
Bulb - 1 head;
Salt and pepper to taste.

Chicken sausages are the easiest to prepare products loved by children. Grind the chicken in a blender or through a meat grinder along with a peeled onion (onion can be omitted). Then add egg and milk, salt and pepper. Mix thoroughly and leave for 15 minutes.

Lay out and roll out cling film about 15 centimeters long. Put two tablespoons of minced chicken on the edge. Roll into a roll, cut off the film at the ends, tightly and tightly tie into knots. You can easily make sausages of any thickness and length. Instead of chicken, you can take a turkey. Turkey products are more tender and dietary.

Appetizing chicken sausages

Chicken fillet - 2 pieces;
Milk - 100 ml;
Chicken egg - 1 piece;
Salt and pepper to taste;
Beets - 1 large fruit.

Chicken fillet sausages with beetroot have a rich, piquant and original taste, as well as an attractive color. However, they do not contain hot spices, seasonings and dyes. Cut the fillet into pieces, then pass through a meat grinder until a paste-like minced meat is obtained. To do this, it is desirable to scroll the fillet three times.

Add milk to the minced meat, break the egg and mix. Peel the beets, grate on a fine grater and squeeze the beet juice through several layers of gauze. Juice is poured into minced meat, it gives the sausages an original taste, attractive color and appetizing appearance.

Stir the minced meat thoroughly, salt and pepper, leave for a while. Then we form sausages and place them in a pre-rolled cling film. Roll the products into a tube, while be sure to release the air. Cut the film from the roll and tie tightly at the ends.

beef sausages

Beef - 1 kg;
Milk - 200 ml;
Chicken egg - 1 piece;
Butter - 100 grams;
Greens (parsley and / or dill) - 1 bunch;
Pepper and salt to taste.

Beef is a suitable meat for children. It is low-fat and rarely causes allergies, so among all types of meat, doctors advise introducing it into the diet of children first. Pass the beef through a meat grinder so that it becomes soft and pliable. Slightly heat, but do not boil the milk, pour into the meat mass.

Finely chop the greens and add to the minced meat, break the egg, put a piece butter and mix thoroughly. Add salt and pepper, stir again and beat a few times as beef is a tough meat. Put the minced meat on cling film and wrap as described in previous recipes.

How to cook and store homemade sausages

You need to cook homemade sausages in cling film for five to seven minutes. To do this, lay the products in boiling and slightly salted water. To prevent sausages from bursting during cooking, before putting the products in water, make two or three punctures in the film with a fork. Air will pass freely through the holes, and the film will not burst.

For storage, wrap sausages in food paper or place in a food-grade plastic container. Sausages, sausages and sausages cannot be stored in plastic bags! Put the products in the refrigerator and use within five to seven days.

The finished product is slightly cooled and then the film is removed. Such products can be served boiled with any side dish or fried in a pan or used in baking. For example, make sausages in the dough. To prepare the dough, take the following ingredients:

Wheat flour - 450 grams;
Milk - 150 ml;
Vegetable oil - 1 tablespoon;
Dry yeast - 5 grams;
Chicken egg - 1 piece;
Salt - ½ teaspoon;
Sugar - 1 teaspoon.

Mix yeast with two tablespoons of warm, but not boiled milk, add sugar, a tablespoon of flour and mix thoroughly. Cover the container with a towel and leave in a warm place for half an hour until a head of foam appears. Meanwhile, sift the flour and mix with salt. Add the ripened yeast, the remaining warm milk, butter and egg.