Natural milk boiled chicken sausage - recipe and preparation of stuffed boiled sausage at home.

The composition of the world's best stuffed milk sausage is simple:

• Chicken meat (pulp only) – 0.5 kg;
• Boiled tongue or boiled ham – 200 gr.;
• Heavy cream (20%) – 300 ml;
• Egg whites (raw) – from 2 eggs;

Spices in the classic version of the recipe:

• Ground zira (cumin) – 0.5 tsp;
• Salt and pepper;
• Garlic – 1 clove;
• Paprika (hot) – 0.5 tsp;
• Paprika (sweet) – 1 tsp;

It is not forbidden to change the composition of spices to your taste.

How to make boiled sausage at home.

I would like to note that sausage, according to this homemade recipe, is quite easy to prepare, but it turns out much tastier than store-bought.

Cooking begins with the fact that first we need to carefully remove the bones from raw chicken meat, and then grind the pulp in any available way.

Methods for grinding meat:

1. You can grind the chicken pulp along with spices, cream and egg whites in a blender.
2. If you don’t have a blender, you need to grind the meat twice in a meat grinder, and then mix the remaining ingredients into the minced meat.
3. Or before chopping, you can marinate the chopped pulp in any of your favorite marinades. Then drain the marinade and grind the meat using the first or second method indicated above.

And so, after chopping the chicken meat in any way you like, you should get a sausage mass of a delicate consistency that does not stick to your hands.

Tip #1

Cream should be added in small portions to regulate the thickness of the milk sausage mass.

When the base for our sausage is ready, you can start preparing the filling.

Filling options:

1. Cut the ham into 5 by 5 mm cubes and mix it thoroughly with the minced meat.
2. You can add diced hard cheese and lettuce peppers of different colors to the ham (or instead of it).
3. And if you simply add a little diced red and green paprika to the filling, you get Argentine-style sausage (“Salchichon primavera”).

Tip #2:

If you use chicken breasts to prepare boiled sausage, then it is important to know that this part of the chicken meat does not have gelling properties.

Homemade sausage made from such meat has a very delicate consistency and is often difficult to cut into neat, thin slices.

To make the finished sausage easier to cut, you need to add 1 tsp.gelatin in 150 ml of cold cream and leave to swell for 50-60 minutes.

Then, with intensive stirring, heat the cream with gelatin until the gelatin is completely dissolved, but do not allow the mass to boil.

Before adding the resulting mass to the sausage, it needs to be cooled, and the remaining cream is also added to the minced meat as needed.

You can do without gelatin by adding starch (1 tbsp) to the sausage mince, but such an addition will negatively affect the taste and quality of the cooked sausage.

The next stage in the production of milk sausage is the formation of sausages. It is noteworthy that our homemade boiled sausage will be made without intestines. Its packaging will be original.

To do this, you need to take a sheet of baking paper and put our sausage mass on it. Then we form a neat loaf with our hands and roll the parchment into a roll shape. The ends of the wax paper need to be twisted.

Next, the resulting loaf of sausage (on top of baking paper) must be wrapped in cling film (at least five layers). To prevent water from getting into the sausage during cooking, the edges of the cling film should be dipped in beaten egg white. Then we tie the edges tightly with twine (in 2–3 places).

The sausage loaf obtained in this way must be boiled for 30 - 40 minutes over low heat in a container with a closed lid in a large amount of boiling water.

Also, such sausage can be steamed by placing the sausage loaf on a wire rack raised above a container of boiling water. The cooking time for homemade steamed sausage increases by one and a half times, which is 45-60 minutes.

Tip #3

This homemade milk sausage does not have to be made only from chicken.You can prepare it from liver (cooking time - 20-25 minutes), fish (boil for 25 - 30 minutes), as well as any other meat (cook from 1 to 2 hours, depending on the thickness of the sausage loaf). Production technology similar to that described here is used in the manufacture of everyone’s favorite “Doctor's” sausage.

Tip #4

You can color your world's best homemade sausage with natural, plant-based ingredients. If you want to surprise your guests with something “exotic,” add grated spinach to the sausage, and the sausage will be a “pleasant” green color. Or you can grate a small amount of beets or carrots into the minced meat and you will get a loaf with a yellow or pink tint.

This home-made boiled sausage turns out very beautiful when cut and looks great on sandwiches.

See video: Boiled sausage “Milk”.

Homemade chicken sausage. Boiled sausage.