How to make a boiled sausage from chicken fillet at home, according to GOST: a detailed recipe. How to replace the store shell and guts for making boiled sausage: tips

We offer simple and affordable recipes for making home boiled sausage.

Many love boiled sausage. But we will not be cunning - very often the quality of the product wishes the best. And a good sausage costs a lot of money. Yes, and there is no 100% guarantee that it is made only from meat, without adding harmful components. Therefore, we offer to cook boiled sausage at home. Having tried it once, you definitely will not want to run after a new portion to the store!

How to quickly cook boiled sausage from chicken fillet, chicken: step -by -step recipe with gelatin

To get 770 g of boiled sausage at the exit, you need:

• 1 PC. chicken fillet (approximately 430 g)
• 300 g of the femoral part (without skin and bone)
• 350 ml of broth
• 1 onion
• 2-3 bay leaves
• 2-3 cloves of garlic
• 1 tsp. Salt
• 0.5 tsp. ground and 5-6 grains of black pepper
• 15 g of gelatin
• 2 g of nutmeg
• 1 tsp. Papriki
• 1 tbsp. l. beet juice

Important: you can use a whole carcass of medium-sized chicken-this is about 1-1.2 kg. After cooking and cutting from the skin and bones, at the output we get the same 750-800 g. If the weight is larger, slightly increase the dose of seasoning to taste.

Cooking boiled sausage from fillets, chicken with gelatin:

1. Cook the broth. It is advisable to drain the first water. If you have a home broiler, then this step can be missed. But carefully remove the foam (noise).
2. Add onions, peppercorns and bay leaf. Cook the meat until cooked-20-30 minutes. Cook the whole carcass for 45-60 minutes.
3. Meanwhile, we grate raw beets, squeeze the juice through a cut of gauze.
4. We take out the pulp, cool to the optimum temperature, cut into small pieces.
5. In 350 ml of hot broth we dilute gelatin, let it swell a little - up to 5 minutes.

6. Add rampant spices to the meat, the garlic and gelatin broth missed through the press, strain it through a sieve. Grind the blender to a pasty state. We check whether we have enough to taste, if necessary, add.
7. Pour the juice. Beat once again until the color is uniform.

8. We cut off the neck of the plastic bottle, shift the resulting mass, cover with a film or bag on top and send it to the refrigerator for 4-6 hours (preferably at night).
9. We cut a little bottle and remove from the finished product.

Tip: a more delicate taste will be obtained in milk sausage. To do this, add cold milk instead of 100 ml of water.

Video: Home boiled sausage: Fast recipe

Boiled sausage from chicken without gelatin

Arm with such a list of products:

• chicken up to 1 kg (it is better to take a mixture of the fillet and femoral part)
• 1 egg
• 1 tsp. starch
• 2-3 cloves of garlic
• medium onion (45-50 g)
• 110 ml of cream or oily sour cream (half diluting with milk)
• 1 tsp. Salt
• 0.5 tsp. ground pepper
• 0.5-1 tsp. Papriki (to taste)
• dye - at will

Please note: due to the dairy component, the boiled sausage will have a lighter color.

Step -by -step instructions for cooking boiled sausage from chicken without gelatin:

1. Scroll through the small grill onto a meat grinder.
2. Add chopped garlic, onions, spices, starch, eggs and cream. Beat everything well with a blender to a state of homogeneous pasta/mashed potatoes.
3. In the sleeve for baking or in the food film we form a sausage, tightly tightening the edges with harnesses or ribbons.
4. We bake for an hour at 50 ° C, then another hour at 80 ° C, leave to cool until the oven is completely cooling. You can boil the sausage on the stove under the load with low heat for 1.5 hours.

Doctoral boiled sausage according to GOST: with milk

You can choose any type of meat at your discretion, observing proportions. But! Boiled sausage by standards is prepared from two types - pork and beef.

Therefore, we write down:

• 1.4 kg pork with fat layers (required)
• 500 g of beef meat
• 40 g of salt (at the rate of 20 g per 1 kg), ideally taken equally with a kitchen and nitrite product
• 0.5 tsp. Sahara
• 2 g of nutmeg crushed
• 1 egg
• 400 ml of ice milk

Doctoral boiled sausage according to GOST - with milk:

1. We pass the meat 2 times through a meat grinder.
2. Pour bulky spices, add a slightly whipped egg. Pour milk.

Interesting: nitrite salt gives a beautiful pink color of home sausage.

3. For the perfect smoothness of the sausage at the output, additionally process the minced meat with a blender or using a food combine. It is better to work with small portions.
4. We give a little mass to “relax”-up to 10-15 minutes.
5. You can use a special collagen or polyamide shell, cleaned guts. Or make homemade cigarettes from food film, foil or baking sleeves.
6. We fill with minced meat. It is more convenient to use a syringe. If you form sausages from a film or foil, then lay out the mass with a spoon on a prepared segment in several layers, carefully tied the edges.

Important: there should not be air bubbles inside! You can pierce them with a needle.

You can cook in several ways - in the oven and in the water on the stove!

• According to the rules We make roasting in the oven at a temperature of 90 ° C for 20 minutes. Then reduce the temperature to 80 ° C and transferred to a pan with almost boiled water (80-85 ° C), cover with a load or lid of smaller diameter and volumem for another 20-30 minutes. You can put a pallet with hot water below and simmer for a couple of about an hour.

Important: these calculations are approximate, since the diameter and power of the oven are different for everyone. Ideally measure the temperature inside the sausage with a kitchen thermometer - it should be In the range 68-72 ° C.

• Even more home version is to heat the oven to 75 ° C, Boil the water in the container to 80-85 ° C. Dear sausages and put in the oven for 2 hours.
• But according to the standards, you can immediately boil light sausages 200-250 g of 15-20 minutes in a pan of water directly in a pan with water, semi-kilogram-for 25-30 minutes. General calculation 50 minutes per 1 kg. The fire should be minimal.

Water should not boil. Its temperature range should be 75-85 ° C.

In conclusion, we sharply cool under running, or in very cold water, for half an hour and send for several hours to the refrigerator (at least 6, better by 12).

Video: boiled sausage according to GOST

How to make a fragrant boiled sausage of pork and beef

At the rate of 1 kg of pork pulp, it will be required:

• 450 g of beef
• 1 egg
• 75 ml of water
• 35 g of milk powder (in the quality of the binding substance)
• 2 cloves of garlic
• 1 tbsp. l. Salt without a hill
• 0.5 tsp. ground black and fragrant peppers
• 3 g of cardamom and/or caraway seeds (if desired)
• 1 tsp. red dye if desired

If you do not use any of the proposed types of meat, then for the preparation of homemade boiled sausage, one can do with one variety.

Instructions - boiled sausage of pork and beef:

1. Dissolve dry milk in water, make sure that there are no lumps. It also holds moisture in meat well, so the sausage is juicy, and the taste of the product is increased. Therefore, it is not worth replacing it with starch or other thickening.
2. We twist both types of meat 2 times in a meat grinder to achieve a pasty consistency.
3. We drive an egg and throw spices into the minced meat.
4. We begin to pour in a liquid with dry milk, whipping the mass with a blender. At this stage, you can add food or natural dye, mix well until colorful color.
5. We form sausages, packing minute on the membranes. You can use a baking sleeve or food film, additionally wrapping the product with foil. Control the diameter at your discretion, their number will depend on the size of the sausages. Tie the ends well.
6. Cook over low heat for about 2 hours. After cool in cold water and remove it from the shell.

How to make a boiled sausage "amateur" with pieces of fat?

We will need at the rate of 550 g of meat (pork 300 g, beef 250 g; you can take one view):

• 200 g of bacon (fat)
• 1 tsp. Salt
• 0.5 tsp. ground pepper
• 0.5 tsp. Sahara
• 5 g of nutmeg
• 150 ml of ice water

Stages of cooking boiled sausage "Amateur" with pieces of fat:

1. Twist the meat 2 times through a meat grinder. Additionally, we pure it with a blender.
2. Cut the fat in small cubes, no more than 0.5 cm in size. Mix with pasty stuffing.
3. Add to the total mass of spices. If desired, you can add 2 chopped cloves of garlic.
4. We dissolve salt and sugar in water so that there are no crystals.
5. Pour in portioned water and begin to knead the minced meat. The mass should absorb the entire liquid and become viscous-after about 12-15 minutes.
6. In the process of kneading, the minced meat heats up, so leave it by 15-20 in the refrigerator so that it cools down.
7. We form a sausage or several (depending on the desired size) in a food film or sleeve for baking. We tie the ends.
8. Cook at a temperature of 80-85 ° C. Remember that water should not boil. Tomi on low heat 1 hour of medium -sized sausages. If you have formed a round ball of a full boiled sausage, then withstand 2 hours. Turn over periodically to the other side. And do not forget to use the load.

Video: amateur boiled sausage

Liver boiled sausage at home

Prepare:

• 450 g of pork liver (or other offal)
• 350 g pork
• 110 g of fat
• 1.5 tsp. Salt
• 1 tsp. ground pepper
• 0.5 tsp. nutmeg
• for ¼ tsp. crushed fragrant pepper, major, coriander, cardamom (you can choose from)
• 1 tsp. Sahara
• 2 tsp. Papriki
• 3 tbsp. l. Doumer or 4 tbsp. l. sour cream/cream

Preparation of Liver Boiled Sausage at home:

1. Pass the meat and onion through a meat grinder.
2. Add spices. With the help of a blender, grind everything to a pasty state.
3. Give the minced meat to "rest" for 20-30 minutes.
4. Wrap in a food film, foil or use a special shell.
5. Pick so much water that it covers ready -made sausages.
6. We throw them into boiling water, placing a small load on top so that they do not pop up.
7. When the water practically boils, we reduce the fire and languish about 3 hours until cooked.
8. Drain the hot liquid and pour ice water.
9. After placing the liver cooked sausage in the refrigerator at night.

How to cook delicious homemade boiled sausage: tips

How to cook delicious homemade boiled sausage - tips:

• Do not be afraid to experiment - Add your favorite spices, greens and even vegetables to your taste. Have you tried boiled sausage with carrots? It turns out not only tasty, but also useful.
• Never will be superfluous onion - It can be added to the minced meat for additional juiciness.
• The same applies to fat. No need a lot-100-150 g for 850-900 g of meat is enough. Especially, it is desirable when using chicken breast - the meat itself is dry. But this is already a matter of taste.
• Eggs and starch are used in hot cooking so that the mass keeps the shape. The cold method needs gelatin.

How to replace the store shell, guts for cooking boiled sausage at home?

• You can cook sausage In banks. To do this, use the principle of sterilization - put a piece of fabric at the bottom, close the jars with lids or film for tightness. In this case, we immerse them in cold water so that the glass does not burst. Water should reach 80% of the tank height.
• You can do it even easier With cups. Yes, with those from which we are used to drinking tea. Similarly, lay out the mass in them, close it tightly with a film and immerse cold water.

Important: the container must first be lubricated with oil!

• You can give a beautiful form using Easter tugs. It is better to wrap sausages themselves in a film or sleeve. It is very convenient to use when cooking in the oven.
• If you want even easier - use Thermal package from juice. After cooking, it is easy to cut.
• But the most affordable option is to form "Sweets" of food film or foil, sleeves for baking or even parchment (It needs to be wrapped in foil). It is better to use 2-3 layers of the desired size.

Important: a plastic bottle is convenient, but it is not suitable for hot manufacture of boiled sausage! Otherwise, at high temperatures, a large number of harmful substances are released!

Is it possible to prepare a homemade boiled sausage in a slow cooker?

Yes, you can cook boiled sausage in a slow cooker by choosing the program "Soup", "Studies" or "steaming". But you need to build on the power of your device and the temperature regime of each program. Also take into account the type of meat used-the chicken is enough for 25-30 minutes, pork and beef need to be prepared for 40-50 minutes, and it is an hour, if you have sausages above medium size (more than 5 cm in diameter).

Ideally, if you have the opportunity to set the temperature in mode "Multiper" (or other modes depending on the model). In this case, the cooking time takes 1.5-2 hours (we take into account the type of meat and the diameter of the sausage) at a temperature of 80 ° C,after lower it into cold water. But not all models support the function of choosing temperature.

Video: Recipe for Doctoral Boiled Sausage in a slow cooker