By and large, chicken sausage is prepared according to the same principle as. This is even simpler and chicken sausage is not so fatty, although fat content in homemade sausage is usually welcome. Prepared raw chicken sausages can be smoked, boiled or, most deliciously, baked. Chicken sausages in the oven can be the highlight of a holiday feast.

Chicken sausage is a casing stuffed with chopped or minced chicken meat. As a rule, carefully cleaned and prepared pork or lamb intestines and artificial film are used as a casing. The result is an oblong product - it can be continuous and very long. Essentially, the length of homemade chicken sausage is limited only by the length of the casing. Alternatively, there may be gaps in the casing and the chicken sausages may look like sausages.

When cooking at home, we prefer to cook the sausage a little before frying. After formation, all sausages are tied with cotton thread in the form of a spiral and boiled a little, literally 4-5 minutes. This helps prevent damage to the casing when frying. Then the sausages are greased with a small amount of fat and fried on a baking sheet in the oven until cooked and lightly browned. We don’t store chicken sausage, but eat it right away.

When preparing sausages, the minced meat is prepared in a special way before forming the sausages. These are quite complex and lengthy processes. The good news is that at home in the kitchen everything is done much easier. Minced meat is rarely left to stand and fermented, and it all comes down to grinding the components, adding spices, if necessary, fat, aromatic and preserving additives.

By the way, I read somewhere that perhaps the word sausage just means “squeezed by hand”, meaning manual stuffing and manual distribution of minced meat over the casing.

When preparing chicken sausage at home, there is no need to add flavor enhancers, additives to preserve the color of meat, preserving and preserving ingredients to the minced meat. Perhaps this is the beauty of home-cooked meals. Chicken sausages are a general name, since only chicken is rarely used. The best sausage is obtained if you use turkey, duck, and other types of poultry meat for minced meat. But at the same time, the amount of chicken is much larger. The prepared minced meat is easily stuffed into the shell - using mechanical devices or by hand.

Homemade chicken sausage. Recipe

Ingredients (2.2-2.5 kg)

• Chicken thighs 1.5-1.7 kg
• Turkey (fillet) 0.6-0.7 kg
• Butter 70 g
• Casing (pork intestine) 2.5-3 m
• Vegetable oil 2 tbsp.
• Salt, black pepper, hot pepper, coriander, thyme, fenugreek (optional) spices

1. I really wanted the homemade sausage to be soft. But chicken meat after heat treatment becomes quite dense, especially fillet. We settled on “red” chicken meat - the thighs were perfect. We also added turkey fillet to the minced meat. These are quite affordable types of meat; they are sold everywhere. If desired, you can add duck fillet and thighs and other types of poultry meat to the minced meat.

   Chicken thighs and turkey fillet

2. All meat, if it has been frozen, must be thawed in advance. However, now there is chilled poultry on sale that has not been frozen. Wash chicken thighs and remove skin. Cut out the bone and cartilage. If there is residual fat on the meat, it is better to leave it. Grind the chicken with a meat grinder. Wash the turkey fillet and remove films. Finely chop the fillet into cubes. We decided not to grind the turkey too much, so we didn’t put the fillet through a meat grinder. As a result, we got sausage with clearly defined pieces of meat in homogeneous minced meat.

   Grind the chicken into mince, finely chop the turkey

3. To make the chicken sausage with a pleasant spicy smell, we added aromatic spices. Salt and pepper the minced meat, add 1-2 pinches of coarsely ground hot pepper, 0.5 tsp. ground coriander and a little thyme, rubbing it with your fingers until it becomes dust. In addition, we added a little ground fenugreek (fenugreek, shambhala, utskho-suneli). This is a very aromatic spice; it must be added carefully and in moderation. By the way, fenugreek is the main component of the Bulgarian seasoning “Sharena Sol”, you can use it.

   Salt the minced meat and add spices

4. To prevent chicken sausages from being “dry,” you need to add fat to the minced meat, ideally chicken fat. There is some problem with this - chicken fat is not lard, and there is little of it on a chicken carcass. Therefore, it is worth freezing a piece of butter in advance, then grating it directly into the minced meat. Knead the minced meat well with a spatula or spoon. Don't use your hands - the butter will melt.

   Add chicken fat or butter

5. The minced meat does not require aging; it is ready for filling. Wash the prepared pork intestines and examine them for ruptures. No matter how much you want the sausage to be long and uniform, if there is a break in the casing, you will have to cut it at this point and tie the ends - you will get two pieces of casing. Before stuffing, rinse the shell well - in the store it is sold with salt and preservative additives.

   Natural casing for sausage

6. Homemade sausage is stuffed by hand or using available tools. When I was little, the most accessible device was a wire ring or a scissors handle - it worked well, but it was tedious and time-consuming. Nowadays, meat grinders have a special attachment that is installed instead of a knife and grate. It looks like a tube and a casing is stretched over it. When the minced meat is fed into the meat grinder, the casing is filled and automatically pulled off the device, forming a sausage. All you have to do is control the filling, the absence of cavities with air and possible ruptures.

   Stuff the shell with minced meat

7. Tie all the loose ends of the shell with cotton thread or simply tie it in a knot. It would be a good idea to run your hands along the entire length of the chicken sausage, controlling the degree of filling. If any area is “stuffed,” the minced meat must be squeezed into a less filled part. Roll the filled sausage into a spiral.

   Raw chicken sausage

8. For the convenience of further cooking, the sausage rolled into a spiral must be tied with cotton thread, securing all the turns of the spiral and the ends. There is no need to overtighten the casing; it may break and the chicken sausage may burst. Then you will have to cut it and tie the ends. By the way, if you decide to make chicken sausages, then you need to tie all the gaps between them with thread.

   Tie the sausage with thread

9. We always boil chicken or meat sausage a little before frying. Before this, using a toothpick, we pierce the shell in many places at intervals of 5-6 cm, as well as visible cavities filled with air. Pour 12-15 cm of cold water into a pan of suitable diameter - so that the spiral-tied sausage will fit. Place the sausage in it and heat until it starts to boil. Cook chicken sausage for 4-5 minutes at low boil.

   Lightly cook the sausage

10. Pull the chicken sausage out of the water by a string and place it in a frying pan or on a baking sheet, after greasing it with vegetable oil. Cook all the sausage spirals in this way. There is no need to dry the shell - it is hot and will dry quickly on its own. Grease the cooked sausage with a thin layer of vegetable oil.

    

Homemade chicken sausage is a healthy and low-calorie alternative to store-bought sausage. It is best to cook it in a natural shell, that is, in the intestines. But it’s not always possible to bother with the intestines, so you can make chicken sausage in cling film or foil. We cook sausage in a saucepan or bake it in the oven, it always turns out no worse, but much better than store-bought. I recently learned another new method - chicken sausage is cooked in plastic bottles.

We all love boiled sausage, but it is becoming unsafe to eat what is offered in supermarkets. What can we say about giving this sausage to children. So let's learn how to cook different types of delicious chicken sausage ourselves. Choose any recipe from those that we have presented for you to choose from. And cook with pleasure!

Just recently, my wife, while browsing the Internet, accidentally came across sausage recipes. After consulting with each other, we decided to cook it and try it. The main ingredient was poultry (chicken). Of course, we chose the best way, and it wasn’t difficult to do. The result was a quick-cooking sausage with an amazing taste. And most importantly, much better than in the store.

As you know, they haven’t sold a quality product for a long time. They try to stuff it with something to sell. They add all sorts of flavor enhancers, but there is no trace of meat there. Now, if you remember Soviet times, the sausage was real, but now it’s just skin and giblets. In general, we decided to do it ourselves, as they say, with our own hands. And then it will be known for sure that the products do not contain any additives, which means they are healthy.

Today I will tell you several cooking options. These will be the most delicious, proven recipes used by housewives. And what’s most interesting is that it is also considered dietary. Therefore, many people will really like this. Well, let's get down to the most important thing, get ready, it will be delicious!

Homemade chicken sausage with gelatin in the oven, in foil

I often cook this simple sausage. It’s not always possible to bother with the intestines, so I wrap the sausage in cling film and foil. I bake it in the oven. The taste is excellent, and the whole preparation consists of cutting the meat into smaller pieces and packing it tightly in film.

The use of chicken breasts and thighs is due to the fact that the finished product contains both red and white meat. It looks appetizing and tastes much better. And of course, as always, I have a large family. You can take half as much food.

What you will need:

How to cook:

1. So. Wash the chicken breasts and thighs and dry them with a napkin. I select all the bones. And I cut the meat together with the skin into small pieces, 1 cm each. It is better not to use a meat grinder for chicken sausage.
   
2. I put all the chopped meat into a large bowl and at this stage add salt, pepper, chicken seasoning and garlic pressed through a press. I pour the gelatin directly into the meat, no soaking. The main thing is to mix it all well. And I also add mayonnaise to the meat. A little bit for marinating.
   
3. Now I knead everything vigorously again and leave it to marinate for half an hour. So that the gelatin and spices disperse throughout the mass. Then I knead again. I cut large pieces of cling film. I divide all the meat into four parts. This will be four sausages. Now I wrap one piece of meat in each piece of film. It turns out to be such a sausage. I pack it very tightly.
   
4. Now I wrap my four sausages in two layers of foil. I twist the ends and put them in the oven. The baking temperature depends on the power of your oven. I set it to 180 degrees. I bake for about an hour.
   
5. An hour has passed, I take the sausage out of the oven and let it cool. Now I put it in the refrigerator overnight. The next day, we finally take it out and try it. Indescribable yummy!
   

It is not dangerous to give this sausage to children, because it is 100% natural and there is nothing unnecessary or harmful in it.

The following recipe for chicken milk sausage from Alexey Povar's channel

Homemade chicken sausage in intestines - video recipe

This is how easy it is to prepare chicken sausage in the intestines. And if you want to try and create a real culinary masterpiece, then make chicken sausage with pork.

Homemade chicken and pork sausage cooked in the oven

This sausage will not leave anyone indifferent. It is, of course, more high-calorie and fatty than just chicken, but men are crazy about it. I take a kilogram of both pork and chicken, if this is a lot for you, take half as much food.

What you will need:

Preparation:

1. I'm preparing the meat. I wash it, dry it with napkins and grind all the chicken meat and half the pork in a meat grinder. I cut the other half of the pork into small cubes. About 1.5 centimeters.
2. I mix all the meat in a large saucepan. I squeeze the garlic there through a press. Add chicken seasoning, pepper and salt. I add one full tablespoon of salt. But this is a matter of taste.
3. I knead the minced meat very intensively and gradually add half a glass of water.
4. I take out the grate and knife from the meat grinder. I put a narrow-necked attachment on the meat grinder, onto which I carefully pull the pork intestine. Holding the intestine so it doesn’t fall off, I stuff the intestine with minced sausage. I tie it with thread after about 15 centimeters. I also tie the edges with thread.
5. I cover the baking sheet with parchment paper. I place all the resulting sausages on it. I pierce the top of the sausage with a toothpick in several places so that steam escapes and the intestine does not rupture.
6. I put the baking sheet with the sausages in the preheated oven. Temperature 180. I bake for one hour.

The aroma of this treat will bring the whole family together in the kitchen. You can tell about the taste for yourself when you taste this culinary masterpiece.

And now, as promised, an interesting recipe for very quick chicken sausage

Homemade chicken sausage in a bottle

How to cook chicken sausage in a bottle from the MARISHKIN HOME channel

The most delicious recipe for chicken sausage at home

This is the very first option that my wife and I tried. After that, we began to prepare natural chicken sausage. Perhaps this is the simplest method that I would like to show you. For it we need a collagen shell, and if we don’t have one, we can wrap it in regular cling film.

Ingredients:

• Chicken breast – 400 gr.;
• Ham - 400 gr.;
• Minced chicken – 150-200 gr.;
• Table salt – 0.5 tbsp. l.;
• Nitrite salt - half a teaspoon;
• Nutmeg – 1 tsp;
• Dried garlic – 1 tsp;
• Coriander – 1 tsp;
• Paprika – 1 tsp.
• Ground black pepper – 1 tsp.
• Water – 50 ml.

1. Wash the chicken and separate the meat from it. Grind in a blender to obtain thick minced meat.

2. Cut the leg and breast into small pieces of approximately 1 by 1 cm into a separate bowl.

3. Place minced meat on the chopped pieces, add table and nitrite salt. We also take all the seasonings, mix them and add them to the general ingredients.

Nitrite salt is needed to kill all microbes in meat. And also with its help, the sausage is stored much longer. So don't be afraid to add a little bit of it.

4. Pour cold water and mix everything. Next, cover with film and put in the refrigerator for 30-40 minutes.

This process is perhaps the most tedious, since you need to stir for 10-15 minutes. The meat should combine well with the minced meat and you will get a homogeneous mass.

5. While the minced meat is infused, soak the collagen film in warm water to soften it.

6. We tie the shell with a thread on one side and turn the other half inside out. We put the infused mass into this shell, and pull the rope on the other. We should end up with a tightly packed sausage.

Carefully stuff the sausage, do not overdo it, the thin casing may tear.

Once it is stuffed, use small blows on the table to compact it a little. Then tie the other end with thread. If there is air at the top between the minced meat and the casing, pierce the film with a needle in these places.

7. Stuff all the shells with meat and put them in the refrigerator for 2 hours.

8. Pour water into the pan, put all the sausage in it. We bring the water to 80-90° and cook in this state for one hour.

If you don't have a thermometer, check how many degrees you can by the condition of the liquid. Small bubbles should appear. But remember, it should not boil and this is the main thing in cooking.

9. As soon as the sausage is cooked, place it under running cold water to cool to room temperature, and then put it in the refrigerator for 3-4 hours until completely cooled.

Source: https://youtu.be/q66nQ7J4W8I

That's all, cut into circles and serve, the sausage is ready.

How to make chicken sausage in a 1.5 liter bottle

An ideal dish for breakfast, as well as a regular snack. In sausage from the store there is very little meat, but in our recipe it is almost 100%. Therefore, it is very tasty and healthy, suitable for both children and adults.

Ingredients:

• Chicken – 1 pc.;
• Gelatin – 30 gr.;
• Carrots – 1 pc.;
• Onion – 2 pcs.;
• Juice from half a beet;
• Allspice – 4 peas;
• Pepper mixture – 0.5 tsp;
• Garlic – 2 cloves;
• Salt – 1 tbsp. l.;
• Paprika – 0.5 tsp;
• Bay leaf – 2 pcs.

1. First, wash the chicken, add water and let it cook for 35 minutes after boiling.

2. The cooking time has passed, add peeled carrots and onions, dill, and allspice to the bird. We are preparing the same amount.

3. You need to squeeze the juice out of the beets; to do this, we clean them, wash them, grate them and squeeze them through cheesecloth.

4. The chicken is cooked, let it cool, and separate the meat from the bones.

5. Strain 300 gr. chicken broth in a separate bowl, add gelatin to it and mix well. Place in a water bath and stir constantly until completely dissolved.

6. Add onions and carrots to the cut meat and pour gelatin into it.

7. Now you need to add all the spices, and these are salt, paprika, a mixture of peppers, garlic. We also pour beet juice.

You can add all the seasonings to your liking, I had to add what I had on hand.

8. Using a blender, grind all the products until smooth.

The color of the future sausage can be adjusted by adding beet juice. That is, if the color does not suit you, then you can add more juice.

9. Cut off the neck of the bottle and compact the entire resulting mixture well into it.

Important! Do not leave any voids, otherwise you will end up with a sausage with holes. When you put it on, beat the sides with your hands so that the meat settles and compacts tightly.

10. Cover our sausage mass with a bag and put it in the refrigerator overnight. Look how the sausage has frozen the next day.

11. Make a cut on the bottle using scissors and remove the plastic. The sausage is ready! We try it and are surprised how delicious it turned out.

Source: https://youtu.be/FqRKdwjX8-s

Bon appetit!

Homemade chicken sausage in cling film with gelatin

This sausage is perfect for a holiday table, as a good appetizer. In this method it is better to use different parts of chicken meat. Because if you make it from breast, the dish will taste dry. Well, if you want to hear praise addressed to you, from relatives and guests, then feel free to cook it, it will be very tasty.

Ingredients:

• Chicken meat – 1 kg;
• Garlic – 5-6 cloves;
• Salt – 2 tsp;
• Pepper mixture – 0.5 tsp;
• Paprika – 1 tbsp. l.;
• Dry spices – 0.5 tsp;
• Gelatin – 25 gr.

1. Wash the chicken and trim the meat from it. Chop very finely and place in a deep bowl large enough to fit all the ingredients.

2. Salt and pepper the meat, add paprika and any other dry spices that you like best.

3. Send the garlic pressed through a press there and pour in the gelatin. Mix the whole mass thoroughly.

4. On the table, line the film in 4 layers and put the chicken mixture on it and roll it into a sausage. We tie with threads on each side.

Adjust the size of the sausage yourself; with this amount of meat you can make 2 pieces.

5. Place the sausage in water and let it cook for an hour and a half.

6. After cooking, leave the sausage overnight. Then remove the film, cut into circles and serve.

There is no shortage of food now; store shelves delight the eye with various delicacies. But how natural they are, how and from what they were prepared is a big question. It is for this reason that more and more housewives are trying to make food with their own hands. Women bake bread, pies and cakes, make yoghurts and curds, and many more things can be listed, but not everyone can cook sausage.

Therefore, today we will talk about how to make homemade sausage from chicken, which will appeal to children and adults.

Recipe No. 1 – homemade chicken sausage (without intestines)

You can make many different versions of sausage from chicken meat, but you need to start with the simplest one, which even an inexperienced housewife can repeat.

This recipe does not require the use of pork intestines, they will be replaced with cling film.

Ingredients:

Cooking method:

After the homemade sausage has cooled, it needs to be removed from the film and can be eaten. The taste will be very natural and pleasant.

And if you want to make them more piquant, you can do the following:

1. Spread baking paper on the table and sprinkle your favorite spices on it. Dried garlic, dill, red pepper, cumin, etc. are perfect;
2. Remove the sausage from the cling film and place it on the paper where the spices are poured, wrap it;
3. Place the product in the refrigerator for at least 8 hours, after which you can eat.

Such sausages will have a richer taste and aroma.

Recipe No. 2 – homemade sausage made from chicken in the intestines

You can make sausage at home not only in cling film, but also using pork intestines. And to make the sausage more juicy and tasty, we will add pork, or rather lard, to it, but first things first.

Ingredients:

• Chicken meat – 1.5 kg;
• Pork lard – 0.5 kg;
• Milk – 500 ml;
• Garlic cloves – 5 pcs.;
• Salt, pepper, seasonings for meat at your discretion;
• Pork intestines.

Cooking method:

It is worth saying that this sausage turns out very tasty both hot and cold. It goes perfectly with fresh herbs and side dishes.

If you want to get a non-fried sausage, but just homemade boiled chicken sausage with the addition of pork, then cook it in a saucepan for 45–60 minutes rather than a quarter of an hour. This product can be eaten with white bread for breakfast.

By the way, homemade sausage with chicken and pork turns out juicier than one prepared only with poultry meat.

Now you know simple recipes for making homemade chicken sausage. In the future, you can add other ingredients to the sausage: olives, olives, herbs, pieces of vegetables. This will allow you to enjoy more and more new tastes, which will delight not only you, but also your loved ones and friends.

Bon appetit!

Many people love sausage, especially boiled sausage. However, due to the fact that they do not trust its quality, they stopped buying the product. Therefore, I will share with you a recipe for making delicious homemade chicken sausage.
Recipe contents:

Chicken sausage is juicy, aromatic, tender... But the main thing is that it is healthy, without preservatives, additives, dyes and dietary. This sausage product can be made at home without intestines or special equipment. It's quite easy, simple and fast!

Minced chicken can be twisted, finely chopped or mixed. You can put a variety of spices, additives, herbs and seasonings that you like best. And if you don’t like the color of the product, you can put turmeric, tomato or beet juice in the minced meat. Then the sausage will acquire a bright and juicy color. Gelatin, eggs, starch or cream are used as a minced meat thickener. The finished sausage should first be cooled well and only then cut, fried, used in salads, soups, okroshka, etc. As you can see, this sausage is universal, because... it can be used in all kinds of dishes. The recipe is especially suitable for mothers whose children love sausage products. After all, this is a real product of the highest quality, which you simply cannot find on sale.

• Calorie content per 100 g - 223 kcal.
• Number of servings - 2
• Cooking time - 1 hour 30 minutes

Ingredients:

• Chicken fillet - 2 pcs.
• Cream - 150 ml
• Potato starch - 1 tbsp.
• Garlic - 2 cloves
• Salt - 0.5 tsp.
• Ground black pepper - a pinch

Step-by-step preparation of chicken sausage at home:

1. Wash the chicken fillet and remove the film. If the breast has a bone, remove it. Place the meat in a food processor fitted with the cutting blade attachment.

2. Turn on the appliance and process the food until smooth. If there is no such device, then pass the fillet through a meat grinder or simply finely chop it with a sharp knife.

3. Transfer the minced meat to a bowl.

4. Peel the garlic, chop finely and add to the meat. Season foods with salt and ground pepper.

5. Add starch. It is better to sift it through a fine sieve so that all the lumps are broken. Then mix the minced meat well.

6. Pour the cream into a bowl.

7. Mix the products well. The minced meat will be slightly liquid. But don't let this scare you.

8. Next, take the cling film and fold it in half. You should end up with a square approximately 25*25 cm. Place the minced meat in the middle of the film and arrange it in the form of a sausage.

9. Wrap the sausage in cling film and secure the edges tightly. If desired, for reliability, you can also wrap the product in film.

10. Place the sausage in a saucepan and cover with water.

11. Send the sausage to cook on the stove. After boiling, cook it for 40-45 minutes. If desired, you can add bay leaves, peppercorns and other roots to the broth. When the sausage is cooked, remove it from the pan and place it on a plate to cool. Once at room temperature, place it in the refrigerator overnight. Unroll the completely cold product from polyethylene and serve it on the table or prepare various dishes.

Watch also the video recipe on how to make homemade sausage from chicken breast.

People often call this chicken sausage “kupaty”. Of course, these are, strictly speaking, not kupats, but there are certain similarities - the use of intestines as a shell and their miniature size. Still not a sausage-sausage. And the sausage.)

The prepared semi-finished product can be boiled, baked, grilled - a convenient option for everyday life and a delicious story for a family holiday. In my house, not a single feast is complete without homemade chicken sausage - not New Year, not Easter, not Christmas. In the summer I like to take sausage for a picnic, Sunday at the countryside.

Chicken sausage is prepared at home not only in the intestines, but also in cling film. A “cellophane” product will look something like this: Tasty and delicate, tender and simple, but something is missing. What? Brutality, or something. I miss the lard, the solidity of the bacon, and the actual casing - the intestines. I love sausages in pork intestines, with a distinct taste of spices, moderately fatty, moderately high in calories - when everything is in moderation.

Ingredients

• chicken thigh 1200 g
• chicken fillet 600 g
• lard or bacon 100 -150 g
• milk or cream 10% 70-100 g
• pork intestines 1.5 - 2 meters
• sea ​​salt 1 tsp.
• ground black pepper 0.2-0.3 tsp.
• sweet paprika 1 tsp.
• ground coriander 0.2 tsp.
• granulated garlic 0.2 tsp.
• nutmeg pinch

Preparation

Big photos Small photos

It's no secret that chicken meat is a bit dry, so we cook it in this ratio: a lot of dark meat and much less fillet. Be sure to add a piece of homemade lard or smoked bacon, they will make the chicken fattier and juicier.

Wash the chicken parts under running water and dry with a paper towel (we don’t need excess liquid). Cut the thighs off the bone and remove the skin. From the bones, eh. Cut the meat into small pieces.



Pass the chicken meat and lard through a meat grinder with a large sieve, add spices. It is better to take dry granulated garlic, its intensity is easier to regulate. However, if you are not afraid to overdo it, especially with fresh garlic, add a clove or two. I also recommend using paprika. I love this spice for its discreet, subtle aroma and beautiful color.



Add milk or cream little by little and mix the minced meat with your hands. The minced meat should be neither dry nor liquid. Let him stand for a few minutes.



We wash the intestines outside and inside under running water. To rinse the inside, I place them on the kitchen faucet and turn on cold water. Then I put the intestines on a special attachment to form the sausage.



There are two ways to stuff the intestines with minced meat. You can put the attachment on the meat grinder, or you can simply take the minced meat with your hand and push it through the attachment into the intestine with your fingers. I like this method better, because with the help of a meat grinder you have to do everything very, very quickly, otherwise it’s not the minced meat that gets into the intestines, but air.

Distribute the minced meat evenly throughout the intestine. Do not pack tightly, otherwise the intestines will burst during cooking. We form the sausage to your taste - in the form of a ring or portioned sausages. Now the ends can be tied.



We put all the preparations in a container, cover with cling film and put them in the refrigerator for 5-6 hours to ripen. Better for the night.



After a while, lightly grease the frying pan with vegetable oil, fry the sausage on both sides over low heat until golden brown. For beauty, you can tie the sausage crosswise with a special twine.



Preheat the oven to 170 degrees, transfer the sausage to a baking dish, cook in the upper and lower heating mode for 60-90 minutes. We check readiness with a needle: if you pierce it, clean, transparent juice flows out of the finished sausage. Try not to overexpose, otherwise the product will wrinkle and turn out dry.

That's the whole recipe for making homemade chicken sausage. Prepare a salad of fresh vegetables, your favorite side dish and invite the family to the table. Bon appetit!

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