Choose the author's proven recipes for chicken sausage on the culinary page of the site. Try variations with mushrooms, with the addition of different types of meat and offal, various spices, cream, hard cheeses. Learn the secrets of making sausages that have been used in the home kitchen for a long time. Create unique treats with your own hands!

For homemade chicken sausage, any pulp of a poultry carcass is suitable. From the fillet, it will turn out to be dietary, from the thighs and legs - with a richer taste. The main thing is that the bird is fresh! The meat is salted and saturated with aromas of spices better and faster when it is finely chopped.

The five most commonly used ingredients in chicken sausage recipes are:

Interesting recipe:
1. Kill the flesh of the chicken with a blender or chop it several times with a meat grinder.
2. Season with salt, black pepper, nutmeg, garlic and other favorite spices.
3. Leave to marinate in the refrigerator overnight.
4. Add the beaten eggs and cream. Knead thoroughly.
5. Place the sausage meat on the foil. Shape the sausage. Wrap tightly and screw the ends tightly.
6. Wrap the future sausage in three to four layers of cling film. Tie the edges with a thread.
7. Place the prepared sausage in a wide container, add water. Place a small press on top so that the sausage is constantly covered with liquid. Cook on extremely low heat for 1.5-2 hours.

The five fastest chicken sausage recipes:

Helpful hints:
... It is not recommended to cook the sausage in plastic molds for cold drinks, because plastic that is not suitable for heat treatment will saturate the product with harmful substances.
... The sausage will get an interesting structure and taste if you add liver or cheese cut into cubes to the minced meat.

How to be sure of the naturalness of the sausage - just make it at home. Homemade chicken sausage is simple, healthy and delicious!

• Chicken thigh (boneless) - 1 kg
• Garlic - 7-8 teeth.
• Salt (to taste) - 1 tsp
• Black pepper (ground, to taste) - 0.5 tsp.
• Seasoning (for chicken and steak, to taste) - 0.5 tsp.
• Mayonnaise - 2 tbsp. l.
• Gelatin - 15 g

Cut the chicken meat together with the skin into 1.5 - 2 cm cubes (not very finely). For the sake of speed, I buy already cut boneless chicken thighs.

We take spices and seasonings. That's all we need.

I would also like to dwell on the description of the spice for chicken and steak. This is the most successful spice I have ever bought. They add a unique charm to any meat dish. Just in case, I describe the composition: sea salt, onion, paprika, tomatoes, coriander, white pepper, chili, mustard seeds, kururma.

Add salt and garlic to the minced meat.

Add black pepper and chicken and steak seasoning.

Add 2 tablespoons of mayonnaise and mix the minced meat thoroughly. After that, pour 15 g of gelatin into the minced meat and mix again.

We start making sausages. From this amount of minced meat, 4 small sausages are obtained. We spread ¼ minced meat on cling film.

We turn into a sausage.

After that, wrap the top in foil "candy".

And we send it to the oven for 1 hour at a temperature of 180 degrees.

When the sausage has cooled down, we send it to the refrigerator until morning. In the morning you will have a wonderful, tender and very tasty homemade sausage for breakfast! Bon Appetit!

Recipe 2: delicious chicken sausage at home

Today you will learn how to make homemade chicken leg sausage.

• Chicken legs (legs or thighs) - 2 kg.,
• Garlic - 1 head
• Mustard, coriander, dried herbs,
• Salt to taste
• Pork intestines.

Rinse the chicken legs with water. Dry them with napkins. Cut off the meat. Twist the chicken fillet with fat and skins in a meat grinder.

If you want a fattier sausage, add lard, cut into small pieces, to it. Add spices and salt to the minced chicken. The set of spices for sausages can be different. But traditionally, coriander, mustard seeds, black ground pepper, and sometimes crushed bay leaves are added to it.

After adding the main spices, add the mustard seeds.

Add minced garlic. Stir the minced chicken sausage thoroughly. To make the sausage more juicy, you can add cold water to it at the end of cooking. The proportion is easy to remember. For 1kg. Minced meat can be poured in 2 tbsp. spoons of water.

Clean the intestines and rinse well. After they are completely cleaned, put them in water for 30 minutes with one teaspoon of lemon juice. Stuff them with minced meat using the special meat grinder attachment. If it is not there, then you can use the cut-off neck of a plastic bottle for these purposes. Tie the ends of the intestine with threads. It turned out to be such a ring of sausage. During the manufacture of sausages, you can make twists every 6-9 cm, then you get small chicken sausages.

Put the finished homemade chicken sausage on a baking sheet lined with parchment paper.

Place the baking sheet in an oven preheated to 180C. After 15-20 minutes, the sausage must be pierced with a needle over its entire area. This is necessary so that the air comes out and the sausage does not crack during baking. Homemade chicken sausage cooks in the oven for a total of 40-45 minutes. The finished sausage should turn out to be golden brown and fried.

Recipe 3: homemade chicken sausage in cling film

Have you decided to cook sausage at home, but you have no collagen casings or intestines? It doesn't matter, you can cook homemade sausage in cling film. Of course, it will not look as presentable as we would like, but homemade sausage in cling film turns out to be very tasty and healthy.

• minced chicken - 1 kg,
• bacon - 250 g,
• onions - 2 pcs.,
• garlic - 5 cloves,
• English pepper - 5 peas (chop)
• gelatin - 20 g,
• vodka - 1 glass,
• vegetable oil - 20 g,
• salt, pepper, paprika, nutmeg - to taste

Finely chop the bacon, chop the garlic and onion in a blender or meat grinder, mix all the ingredients and let it brew in the refrigerator for several hours.

Place cling film on the sushi mat, put some of the sausage minced meat on it and roll the sausage. Pack very tightly on all sides, as in the photo.

Then cover the sausage with foil, twisting the ends tightly.

Make more sausages from the rest of the minced meat in the same way. Put all the sausages in a wide saucepan, cover with hot water and simmer for about an hour after boiling. Drain the water, place the sausages on the table and let cool. Refrigerate for a few hours, preferably overnight. Peel off the foil, cut the sausages, then peel off the foil. Homemade sausage in cling film is ready. Bon Appetit!

Recipe 4, step by step: homemade chicken breast sausage

A simple recipe with step by step photos will teach everyone how to quickly make delicious fried meat sausages from chicken breast and pork in a natural casing without the hassle and excitement.

• chicken - 2 breasts
• pork lard - ¼ part of the weight of chicken breasts
• bitter pepper - 1 pod
• onions - to taste
• ground black pepper - to taste
• curry to taste
• table salt - to taste
• light beer - 500 ml
• intestines - 1 meter for 500 gr minced meat

We will start preparing delicious sausages from chicken breasts by preparing the meat. Take two whole chicken breasts as shown in the photo. Rinse them in cold water and pat dry with paper towels to remove as much moisture as possible.

Separate the skin, cartilage, and bones. Throw them aside because we will only be using white chicken in this dish.

A completely prepared fillet should look similar to the meat in the photo. Place the food in a dry bowl and cover with a lid or cling film.

Rinse off a piece of bacon, which is about a quarter of the weight of the chicken fillet. Rinse product in cold water and wipe dry. Separate the leather from the piece, as shown in the photo.

Cut the bacon into thin strips.

This is how the quantitative ratio of meat and lard should look like in the photo for making sausages from chicken breasts.

Cut the meat and lard into equal sized pieces. The smaller the cubes are, the denser the finished product will be..

Peel the head of garlic, separate the cloves and cut them into slices, like the garlic in the photo. Transfer the product to the minced meat.

Rinse hot peppers and remove seeds from it. Cut into pieces of any shape and size, and put it in the minced meat. Rinse the knife and hands well so as not to accidentally rub the eyes with pepper juice, and also not to cause burning of the skin of the hands.

Peel the onions and then chop them. To chop the onion without tears, use a little trick: soak the onion for five minutes in a little cool water, and only then cut it. Rinse the tomatoes in warm water and place in a deep bowl. After that, pour boiling water over the tomatoes and stand for ten seconds. Drain the vegetables quickly in a colander and cool them under cold water. Peel and chop into small cubes.

Season the minced meat with spices and add salt. Taste it because the amount of salt will directly depend on the amount of meat and lard.

Stir the minced meat. It should look something like our blank in the photo.

Rinse the colon in cold water, along the way, remove excess fat and mucus from it. Soak the salty colon for an hour, and then fill it with warm water for ten minutes. This will restore its elasticity.

Pull the casing over the funnel or the special sausage filling tool that comes with the meat grinder. Tie the edge of the bowel with a knot or tighten with a string.

Fill the intestines with prepared minced meat. Twist your bowel from time to time. Shaping sausages to a convenient size. After using all the minced meat, tie the edge of the shell. As a result of the work done, you will get the same beautiful sausage as in the photo.

Place the sausage in a skillet and fry it until golden brown, as shown in the photo. Cook the product over low heat, then the lard from the sausage will have time to release the fat, and the sausage will not stick to the pan and will brown evenly.

Put the prepared sausage in a baking sheet with high sides, and then prick with a toothpick in several places. This will allow hot air to escape during baking, thereby preventing the shell from cracking.

Pour the light beer over the product, covering the sausage by a third.

This is how the sausages will look like in the photo before being sent to an oven preheated to 150 degrees Celsius. Simmer them for three hours. During this time, the beer will completely evaporate, and the sausages will acquire a golden crispy crust.

Remove the cooked sausages from the oven and cool to room temperature. Serve the savory chicken sausages immediately after cooking. They can be stored and consumed like regular cutlets.

Recipe 5: homemade chicken sausage with gelatin

• chicken meat - 800 gr;
• gelatin - 10 g;
• salt to taste;
• spices to taste;
• fresh dill - 5 - 6 branches;
• garlic - 3 cloves

To prepare the sausages, take a chicken fillet and one thigh. We free the thigh from the skin and bones, then wash the meat, dry it with paper towels and cut into small pieces.

Salt to taste, add spices, I also squeezed a couple of garlic cloves through a press and finely chopped fresh herbs, in my case - dill. Also add dry gelatin at this stage.

Mix everything thoroughly.

Now we need cling film to form the sausage. Put the prepared meat in the form of a sausage on the film, choose the length of the sausage yourself.

We wrap it with cling film very tightly so that it keeps its shape.

I got 2 small sausages.

Now we wrap each sausage on top of cling film with more foil. We send it to a preheated oven at a temperature of 180 degrees for 1 hour.

We take out the finished sausages from the oven, let them cool completely and put them in the refrigerator overnight.

Usually I cook them in the evening, we try it in the morning, a cup of aromatic coffee, a piece of sausage with bread - a truly delicious sandwich!

Recipe 6: homemade chicken sausage in the gut (step by step)

Homemade sausage turned out to be not as difficult to prepare as it seems at first glance. You don't need to have your own household for this: all the ingredients can be bought in a regular supermarket.

• chicken fillet - 1.5 kg
• bacon - 500 gr
• milk - 400-500 ml
• garlic - 5-7 cloves
• salt to taste
• black pepper - to taste
• seasoning for meat - to taste
• intestines

For homemade sausage, we need chicken fillet, bacon, milk and garlic.

Finely chop the chicken fillet and lard.

Squeeze the garlic through the garlic press.

Put the ingredients in a deep bowl, stir, add salt and pepper to taste. You can add various spices as you like.

For the production of sausage, we need intestines. You can buy them on the market. I bought the guts for a long time and for safety I sprinkled them with salt.

Now I have washed them from salt and put them on a special attachment for sausages in a meat grinder. Tie the end of the intestine with a strong thread.

We make sure that the filling is not too tight, otherwise the intestine may rupture. As it fills, we tie the intestine with a thread to make rings, at the end we also tie it.

Put the prepared rings in a saucepan or bowl and cook for about 20 minutes after boiling.

You can skip this step and immediately fry the sausage in vegetable oil. Fry the boiled sausage on all sides in fat.

Homemade chicken sausage can be eaten cold or hot, either chopped or whole, like sausages.

Recipe 7: homemade chicken sausage in the oven (with photo)

Delicious natural sausage can be prepared at home. See a simple recipe for homemade chicken sausage with pork and cheese. Now you can give delicious sausage with cheese to your children and not worry about their health. After all, you have prepared this sausage with your own hands from natural and fresh products.

• Chicken thigh - 600 g
• Pork neck - 150 g
• Onions - 70 g
• Hard cheese - 55 g
• Garlic - ½ clove
• Soy sauce (optional) - 25 g
• Gelatin - 5 g
• Salt to taste
• Spices to taste

Prepare the ingredients for homemade chicken sausage with pork and cheese. You don't need guts to make sausage. Prepare cling film, blender or meat grinder, oven and baking sheet.

Cut the onion into large cubes, send to a food processor (blender). Add half a clove of garlic there.

Cut the chicken thighs into 4 pieces and also send to the blender.

Pour in soy sauce (optional), salt and season.

Kill the mass until smooth. (If you don't have a blender, use a regular meat grinder.)

Homemade sausage is not only tasty, but also healthy. After all, such a sausage consists only of meat and spices, which means that there are no preservatives in its composition! I suggest to cook homemade chicken sausage in cling film... The sausage is tender, tasty and aromatic. This time I also added cheese to the chicken, it turned out to be especially tasty. You can make a sandwich from homemade chicken sausage or, for example, serve it with pasta - you just lick your fingers! I advise everyone!

Ingredients

To prepare homemade chicken sausage in cling film, you will need:

chicken breast - 500 g;

cheese - 150 g;

garlic - 2-3 cloves;

salt and spices to taste;

gelatin - 10 g.

Cooking steps

Cut the chicken breast into 1.5 cm by 1.5 cm pieces.

Cut the cheese into 1 cm by 1 cm cubes. Combine the breast and cheese.

Add salt, spices, garlic passed through a press, add gelatin.

Mix the mixture thoroughly.

Put the mixture on a plastic wrap.

Form a dense sausage and wrap it in three (or four) layers of cling film.

Pour water into a large saucepan and bring to a boil. Dip homemade chicken sausage wrapped in cling film into a saucepan (the sausage must be completely in water) and cook for 45 minutes from the moment of boiling over low heat.

Remove the finished sausage from the water and transfer to the tray. Cool and then refrigerate overnight. The next day, you can free the sausage from the film.

Cut into pieces and serve. Homemade chicken sausage cooked in cling film turns out to be very tasty, tender and aromatic, it will be a great alternative to the sausage purchased in the store.

Bon Appetit!

1. Wash the chicken fillet under running water and pat dry with a paper towel. Remove the wires and film from it. Cut into medium sized chunks and place in a food processor, into which place the “cutter knife” attachment.

2. Grind the meat until smooth. If you don't have a food processor, twist the fillets twice through a meat grinder.

3. Place the minced chicken in a deep container and add the twisted or finely chopped lard. Take it without meat streaks and cut off the rind. If you want to get a more dietary product, then you can exclude lard from the list of ingredients.

4. Peel the garlic and finely chop or pass through a press. Send it to chicken meat. Add salt, ground pepper and any spices.

5. Knead the dough until smooth so that all food is evenly distributed.

6. Dissolve gelatin in 30 ml of warm water and let it swell until completely dissolved. Gelatin serves as a thickener, which prevents the sausage from falling into pieces during cooking and slicing. This ingredient turns a common meal into a restaurant option. Before using gelatin, read the instructions for its use, which is printed on the manufacturer's packaging.

7. Pour the swollen gelatin into the minced meat and mix the products well.

8. Fold the cling film 2 times and cut a small section. Place sausage-shaped minced meat on top of it.

9. Wrap the meat in plastic, making it a cylindrical shape. If desired, tie the sausage with threads, as shown in the photo.

10. Dip the sausage into a pot of boiling water.

11. Reduce heat, cover the saucepan and cook the sausage for half an hour.

12. Remove the sausage from the hot water and leave to cool to room temperature, then put it in the refrigerator. When the food is cold, unfold it out of plastic, cut and serve.

Note: You can use natural casings as a sausage casing. You can also wrap the minced meat in foil and send the sausage to bake in the oven.

See also a video recipe on how to cook instant homemade chicken sausage.

Homemade chicken sausage is an ideal dish, it will be included in the dietary menu, it will decorate any festive table, it will be an ideal snack during the day. Yes, such a dish is not prepared quickly, but the result is definitely worthwhile. Firstly, you pamper your body with tasty and healthy food, and secondly, you can indulge your vanity by listening to the praise and compliments of an appetizing and beautifully prepared snack.

By adding various vegetables and spices to the chicken, you can get a recipe that suits your taste. Meat can also be used in different ways, take a whole chicken or some parts, but sausage cooked only from the breast can be dryish.

Ingredients

• Chicken legs 3-4
• Carrots 1 pc.
• Bell pepper 1 pc.
• Garlic 1-2 cloves
• Gelatin 30 g per 1 kg fillet
• Salt, a mixture of ground peppers,
  fresh herbs to taste

How to make chicken sausage with gelatin

1. 
   
   Rinse the chicken, if not fillet is used, then with a sharp knife separate the meat from the bones and cut it into small pieces of approximately the same size.
2. 
   Grind the garlic in a mill or press, wash the vegetables and cut into small cubes, separate the herbs from the stems and finely chop.
3. 
   
   Transfer the chicken pieces, prepared vegetables, herbs, salt, spices into one cup and add gelatin. Mix very well.
4. 
   
   
   The next stage is one of the most important in the preparation of homemade chicken sausage. It is necessary to form the sausages and pack them very tightly and hermetically in cling film. Naturally, it is better to use dense cling film. This amount of the resulting "minced meat" is conveniently divided into two sausages. Put the meat on a film, wrap the sausage tightly in one layer, twist the ends well. Wrap the top with another piece of film just as tightly several times, tie the ends tightly with a thread. For reliability, especially if the hand is not yet "stuffed", tie the whole sausage with a thread crosswise.
5. 
   In a saucepan of a suitable size, bring the water to a boil, put the rolls in it and cook for one hour, turning very gently during cooking.
6. Then leave the sausages in water for another 15 minutes, only then remove and allow to cool completely.
7. Refrigerate the cooled packages for at least 6 hours, usually overnight. After this time, you can carefully remove the film from the sausage. For serving, cut into slices about 1 cm thick.

Cooked in this way, homemade chicken sausage resembles a saltison or roll. There are several cooking techniques, for example, cooking in Tetrapak bags, but in this case you need to know in advance that if you are in boiling water for a long time, such a bag will not creep apart.