Chicken sausage - 10 homemade recipes

With rare exceptions, there are no meat products in the human diet. And if it is also important for you that they are not only tasty, but also as useful as possible, we suggest taking a little time to prepare homemade chicken sausages, which will in no way yield to store-bought sausages.

How to cook bottled chicken sausage with gelatin?

The uniqueness of this recipe is that you can use any plastic bottle that is always at hand to form a homemade sausage. And thanks to gelatin, all the ingredients will quickly grab together, and you will not have any difficulties while cutting the finished sausage.

Cooking time: 30 min.

Cooking time: 100 min.

Servings - 12.

• 
  We wash the chicken well, cut it into separate parts.
• 
  Salt immediately, add allspice, whole onions, bay leaves and a piece of pork meat. Fill all the contents with cold water and send them to the fire just below average. Boil with the lid open for 40 minutes.
• 
  After that, we transfer all the meat to a separate container and give time to cool. As soon as the meat has cooled down, it must be cut up, removing all unnecessary bones.
• 
  We send gelatin and garlic, passed through a garlic press, into a deep bowl. Then add two scoops of broth to the gelatin and leave to swell.
• 
  Pour the swollen gelatin into the crushed pieces of meat and mix well.
• 
  The contents are ready, now we transfer the meat to the bottle. We tamp everything so that there are no empty spaces and wrap it with cling film. Leave in the refrigerator for at least an hour.
• 
  During this time, the gelatin has hardened and the sausage is already easily separated from the walls of the bottle. Feel free to cut and serve.

Enjoy your meal!

How to make chicken sausage in the guts yourself at home?

Chicken sausages in natural guts have not lost their relevance for many years. After all, they can be used for cooking in the oven, in a frying pan, or taken outdoors to cook on the grill. Regardless of the chosen cooking method, it will be delicious for you and your loved ones.

Cooking time: 60 min.

Cooking time: 40-50 min.

Servings - 20.

Ingredients:

• Chicken fillet - 2000 gr.
• Pork - 3000 gr.
• Lard - 1000 gr.
• Cream - 500 ml.
• Garlic - 2 heads.
• Salt - 5 tablespoons
• Ground black pepper - 1 tablespoon
• Coriander - 1 tablespoon
• Zira - 1 tablespoon

Cooking process:

1. Cut the frozen bacon into small cubes.
2. Wash fillet and pork well in cold water and cut into small cubes.
3. Press the garlic through the garlic and add it to a common container with meat and lard, season with spices and pour cream. We mix everything well with each other. We give the finished minced meat to brew for two days, soak in the aromas of spices.
4. The minced meat is ready for further use.We wash the pork intestines in advance from salts and inject a little sunflower oil using a syringe without a needle.
5. To fill the intestines with minced meat, we use a food processor with a special attachment. We smoothly and easily move the minced meat along the entire length of the intestine, try not to break it. We tie a knot at the end.
6. We send the formed sausages to be baked in a preheated oven and serve with horseradish or mustard.

Enjoy your meal!

 A quick and easy way to cook chicken sausage in cling film

A very budget option for making homemade sausages, which does not require any additional costs. From the basic set of products, you will prepare a delicious and delicate sausage that will not leave anyone indifferent.

Cooking time: 90 min.

Cooking time: 60 min.

Servings - 15.

Ingredients:

• Chicken fillet - 2 pcs.
• Chicken thighs - 5 pcs.
• Chicken egg - 2 pcs.
• Starch - 2 tsp
• Powdered milk - 40 gr.
• Salt - 1 tsp
• Ground garlic - 1 tsp
• Nutmeg - 0.5 tsp
• Ground black pepper - to taste.
• Hard cheese - 150 gr.

Cooking process:

1. We wash the chicken fillet and chop it arbitrarily into medium pieces for further chopping using a combine.
2. Add salt, ground garlic and nutmeg to the chopped chicken fillet. Do not neglect various spices, because it is thanks to them that the product acquires its own taste and aroma.
3. We drive eggs and dry ingredients into the fillet seasoned with spices - powdered milk with starch. Mix everything and put it in a bowl.
4. To obtain a pasty texture, which is typical for sausages, beat the mass for five minutes.
5. In addition to the main minced chicken, we will add diced chicken thigh to the sausage. To do this, do not forget to remove the skin and get rid of bones and cartilages.
6. We send the chopped chicken thighs to a container for the meat base and add cubes of hard cheese. It saves us from having to add an extra portion of salt.
7. Mix all the components together as best as possible so that the mass becomes dense without unnecessary gaps.
8. We will cook the sausage in cling film. To do this, we spread it and, closer to the center, we completely lay out the prepared base.
9. Depending on how thick we want the sausage to be, we roll the cling film into at least 6 layers so that it does not disintegrate during the cooking process. It is better to tie knots at the ends and secure them with thread.
10. We send the formed sausage into boiled water and cook for an hour under a closed lid.
11. This time should be enough for all the components to be welded and become a single whole. It remains to cool the sausage slightly to remove the hot cling film and send it to stand in the refrigerator for about 1 hour.
12. For serving, the chilled sausage can be pan-fried to achieve a browned crust. You have done it and now you can safely invite guests!

Enjoy your meal!

Step-by-step recipe for making homemade chicken sausage in the oven

It's never too late to learn how to cook a nutritious yet dietary product. This recipe for making homemade sausage in the oven without the use of vegetable oil and food additives will help you with this.

Cooking time: 60 min.

Cooking time: 60 min.

Servings - 13.

Ingredients:

• Chicken fillet - 1000 gr.
• Onions - 2 pcs.
• Hard cheese - 250 gr.
• Garlic - 4 cloves.
• Dill - 1 bunch.
• Butter - 30 gr.
• Intestines - 270 gr.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. In a frying pan preheated with butter, fry the chopped onions until golden brown.
2. Simultaneously with this, pass through a meat grinder pieces of chicken fillet and combine them with softened onions.
3. Mix the minced meat with onions, season with garlic, black pepper and salt. We send the cheese cut into small pieces into the same container. Grind a bunch of dill to add color and added flavor.To get juicy minced meat, you need to add a little water. We carefully grind all the ingredients together.
4. Stuff the prepared lamb or pork intestines with prepared minced meat.
5. While we are laying the sausages, turn on the oven to heat up to 180 degrees. Cover the baking sheet with parchment, lay out the formed sausages and pierce with a toothpick in several places. We bake for 50-60 minutes, periodically remembering to turn over, avoiding burning.
6. Homemade chicken sausage with cheese can be served both cold and hot, supplemented with your favorite sauces.

Enjoy your meal!

Incredibly delicious chicken and pork sausage at home

If you find it difficult to decide on the choice of the main ingredient for making homemade sausage, this recipe will quickly solve this problem, because it combines both pork and chicken meat. Do not delay making homemade sausage and the result will not keep you waiting.

Cooking time: 60 min.

Cooking time: 90 min.

Servings - 15.

Ingredients:

• Chicken fillet -500 gr.
• Pork - 250 gr.
• Hard cheese - 90 gr.
• Gelatin - 10 gr.
• Garlic - 1 clove.
• Onions - 1 pc.
• Ground black pepper - to taste.
• Salt to taste.
• Nutmeg - 1/3 tsp
• Paprika - 1 tsp

Cooking process:

1. We send the chicken fillet to a blender, having previously cut it into small cubes. Also, meat can be chopped using a meat grinder.
2. Cut the pork into small cubes and combine with a pasty mass.
3. For convenience and speed, we send peeled onions with a clove of garlic to be chopped into a blender bowl.
4. We cut the hard cheese into small cubes for easy integration into the minced meat.
5. Combine all the chopped components in a bowl, do not mix at this stage.
6. Salt and season with a variety of aromatic spices. In our case, these will be nutmeg, paprika and black ground pepper.
7. After everything has been thoroughly mixed, add the gelatin.
8. To form sausages, we traditionally use cling film, in which we will wrap minced meat. To make the sausage dense, squeeze out excess air and twist it well. To secure the ends of the formed sausage, we must tie it, This will prevent it from falling apart.
9. We send the sausages to a double boiler and cook for an hour. It's okay if you have a regular deep saucepan.
10. Cool the finished sausages quickly under cold water and send them to the refrigerator for at least two hours.
11. Remove the film from the chilled sausages and cut into rings of a suitable thickness for us. In the section, you can see whole pieces of cheese and meat, which will certainly attract attention on the festive table.

Enjoy your meal!

Juicy and tender chicken sausage baked in foil

It's hard to find a kitchen that doesn't have a roll of foil. After all, foil can be used to bake everything from vegetables to meat and fish dishes. Homemade baked sausages in foil will be no exception and will turn out to be juicy, soft and as dietary as possible.

Cooking time: 40 min.

Cooking time: 90 min.

Servings - 12.

Ingredients:

• Chicken fillet -600 gr.
• Pork - 900 gr.
• Lard - 200 gr.
• Egg-4 pcs.
• Starch - 3.5 tablespoons
• Garlic - 5 cloves.
• Salt to taste.
• Ground black pepper - to taste.
• Paprika to taste.

Cooking process:

1. To begin with, cut the meat with lard into small pieces, combining in one container.
2. Squeeze the garlic using the garlic and add to the eggs. We also add salt and other necessary spices here. After the mass has been mixed with a whisk, we gradually introduce the starch. Continue stirring until no lumps remain.
3. Add a homogeneous egg mixture to the minced meat and mix thoroughly.
4. Put the minced meat on a cut piece of foil, forming an elongated sausage of medium diameter. We wrap the minced meat as tightly as possible, bending the edges. The ends can be secured so that the juice stays in the foil during the baking process.
5. Put the sausages wrapped in foil on a baking sheet and send them to an oven preheated to 200 degrees. We stop for 60 minutes and enjoy the aromas coming from the kitchen.
6. We give the finished sausage time to cool down, even if you can't wait to try it soon. Serve as an appetizer with tomato paste or any other sauce of your choice.

Enjoy your meal!

Fragrant homemade chicken sausage in a ham maker

Suddenly you prefer to simplify the cooking process using modern technology, then pay attention to this recipe and you will have a delicious chicken sausage in a ham, cooked in a slow cooker.

Cooking time: 30 min.

Cooking time: 120 min.

Servings - 10.

Ingredients:

• Chicken meat –1300 gr.
• Onions - 1 pc.
• Salt - 1.5 tsp
• Gelatin - 20 gr.
• Ground black pepper - 0.5 tsp
• Hot red pepper - 0.5 tsp
• Ground garlic - 0.5 tsp
• Nutmeg - 0.5 tsp

Cooking process:

1. We wash the chicken meat, remove all the bones and cut it into rather large pieces so that the texture can be seen in the finished form.
2. Add finely chopped onion, spices and gelatin to the meat. Mix everything well, as if rubbing spices into the meat.
3. In the ham maker, set the bottom to the lowest level and cover it with a baking bag.
4. We fill the prepared form with minced meat, be sure to tamp it so that there are no gaps. This amount of food is enough for 1 kg of ham. We tie the free end of the bag and cover with a lid, installing the springs on the sides.
5. We send the filled ham maker to the multicooker, set the “multi-cook” mode to the maximum temperature. 30 minutes will be more than enough. As soon as the water boils, we change the mode to "stewing" and set the cooking time to 90 minutes.
6. Let it cool down, and then send it to the refrigerator for at least 5 hours until it solidifies completely.
7. We disassemble the ham and chop the finished chicken sausage.

Enjoy your meal!

A simple and delicious recipe for homemade chicken sausage with beets

From the photo, it may seem to you that this is a purchased boiled sausage. However, you can rest assured that you will be able to cook the same if you follow every cooking step. Especially if you love beets and beet juice, which in our case cannot be avoided.

Cooking time: 120 min.

Cooking time: 40-50 min.

Servings - 15.

Ingredients:

• Chicken meat -500 gr.
• Cream (20%) - 200 ml.
• Beet juice - 30 ml.
• Garlic - 2 cloves.
• Nutmeg - 1 tsp
• Oregano - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Egg white - 2 pcs.

Cooking process:

1. Let's start cooking sausages by making delicious minced meat. Grind the chicken fillet into small pieces, transfer to the blender bowl along with the cloves of garlic and beat.
2. Next, pour in the cream, combined with egg whites and continue to beat until a homogeneous mass resembling a paste is obtained.
3. To obtain a beautiful natural color, add beet juice to a homogeneous mass and season with spices. You can use any, based on your taste preferences.
4. The preparatory stage has been completed, soon you will have a finished product on your table. In the meantime, lay out some of the minced meat on a sheet of cling film and wrap it like a candy.
5. We wrap the formed sausage in cling film for reliability in plastic bags. We do the same with the second part of the minced meat.
6. In a deep container, bring the water to a boil and boil the raw sausages for 30 minutes. Turn the sausage over during cooking to obtain an even color.
7. In such a simple and quick way of cooking, delicious and natural sausage will appear on your table.

Enjoy your meal!

A very quick recipe for chicken sausage in a sleeve in the oven

A quick and easy recipe for making homemade sausage without a shell, which you can master in 20 minutes.

Cooking time: 20 min.

Cooking time: 30 min.

Servings - 10.

Ingredients:

• Chicken fillet - 200 gr.
• Chicken thighs - 600 gr.
• Salt - 1 tsp
• Sugar - 1 tsp
• Ground garlic - 1 tsp
• Nutmeg - 0.5 tsp
• Ground black pepper - to taste.
• Starch - 20 gr.

Cooking process:

1. Grind chicken thighs with a meat grinder, set one thigh aside. Smoked lean bacon can be added to the minced meat for flavor.
2. Cut the chicken breast and the deferred chicken thigh into small cubes. You can add any meat of your choice so that the cut of the finished sausage turns out to be interesting and contrasting. We combine all the chopped meat in one container and add spices.
3. Pour in starch last, thanks to which the sausage will retain all the juice inside.
4. We beat the minced meat on a hard surface about 10 times and go directly to the formation of sausages. We divide the minced meat into two equal parts, spread the sleeve and the mode lengthwise by two. Closer to the edge, lay out the first part of the minced meat, forming an elongated sausage, roll up the sleeve and fasten it on two edges.
5. We preheat the oven to 200 degrees and send the sausages to bake for 30 minutes. If the sleeve begins to expand, we recommend making several punctures with a toothpick.
6. We take out the baked sausages and leave to cool at room temperature. Then we take it out of the sleeve and carefully cut it to the thickness you need.

Enjoy your meal!

Delicious and soft chicken sausage without added gelatin

This recipe will prove that it is not at all necessary to use starch and gelatin for all the components of the sausage to set. To do this, we need just perfectly matched proportions of ingredients.

Cooking time: 30 min.

Cooking time: 40-50 min.

Servings - 14.

Ingredients:

• Chicken thighs - 600 gr.
• Garlic - 2 cloves.
• Nutmeg - 1 pinch.
• Butter - 15 gr.
• Lemon juice - 1 tsp
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Before starting the main cooking process, let's prepare the chicken thighs. Remove the peel, rinse thoroughly and cut the thighs into cubes as small as possible so as not to use a meat grinder. Add salt and pepper to taste.
2. Pour melted butter, lemon juice, chopped garlic and nutmeg into the meat. It remains to mix well and the base for the sausage is ready.
3. Put the meat on a sheet of cling film, twist it with a sausage and tie it tightly with a thread around the edges. We use films as much as possible so that it does not burst during cooking.
4. We send the rolled sausages to boiled water for 40-50 minutes.
5. Cool the cooked sausage at room temperature and send it to the refrigerator for at least 3 hours. Cut the frozen roll into rings about at least 1 cm thick, because due to the absence of gelatin and starch, the roll can slightly disintegrate.

Enjoy your meal!