Homemade sausage

Homemade sausage

Homemade sausage

Homemade sausage


Agree, loved by all. But often, when you buy in the store of frankfurters, we think about their composition, the conditions of preparation and expiry date. Now you can not think, because we own hands will prepare delicious homemade chicken sausage. They are easy to Cook, they are appetizing to look at, to sausagesyou can submit many sauces and take a picnic.

The total cooking time1:00
Active cooking time is 40 minutes
Calorie in 100 gr 140 kcal
Number of servings6 servings



  • Chicken fillet 500 g
  • Chicken egg — 1 pieces
  • Butter — 50 g
  • Milk — 100 ml
  • Black pepper — 1 pinch
  • Salt — 0.5 TSP
  • Coriander powder — 0.5 TSP
  • Sweet paprika — 0.5 TSP



The main component of domestic chicken sausages will naturally chicken mince. Therefore, take care to mince or chicken were fresh. You can use ready-madepurchase chicken mince, and you can make yourself.

Chicken cut into pieces and skip through the small (so stuffing will be softer) placed on the grinder. If you have only average and big grille, scroll mince twice to chop the meat as much as possible.

Add minced chicken egg medium size, soft butter, milk, salt, pepper and coriander at the tip of a knife.

If your family includes small children, make sure they have sausages with a minimum of spices. First, add the minced eggs, milk and salt, stir thoroughly and divide into two parts. Adult portion, add the black pepper, sweet paprika and coriander, if desired, can be another season with sweet paprika, and the child part leave untouched.

Formation of sausages

Formation of sausages


Formation of sausages

Determine the size: it will be thick, long and thin or quite tiny for kids.

On the plastic wrap place approximately 2 tablespoons of minced meat. Tightlyroll up her wrapping several times to mince is not «escaped«, forming a sausageof a certain size. Wrap as candy, tightly covered edge node or tightening the thread. To distinguish children’s sausages from adults, the first tie red or another color thread, so you won’t mix them. Try to minimize and tightly tie wrap, then there will be excess air and after cooking the sausage will turn out smooth and dense, without holes.

Boil water in a saucepan. Boil frankfurters 15 minutes. Everything is ready.

Wieners, you can freeze it. There are two options:

  • freeze uncooked in the film, and after defrosting, not boil
  • freeze ready-made (boiled), and then using any available method of heat treatment (e.g., microwave or oven) to give them the desired look

Sausages can eat just boiledI am applying them to your child. For myself and my husband I FRY sausage in skillet until golden brown. You can do thisin vegetable, olive and even butter. I use a regular frying pan, and panGrill, painfully beautiful produces stripes.

Can use any classic garnish for sausages, for example Couscous Stuffed Peppers. They are good in themselves.

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