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Homemade sausage recipes. Homemade sausages: recipes with step-by-step photos. Homemade sausages in dough: recipe

I finally figured out how to make homemade sausages for children - tasty, juicy, tender and most importantly - healthy!

My kids love sausages! And we ourselves are not averse to boiling a delicious sausage for dinner, especially when we don’t have time to cook. But, although there are now special sausages for children on sale, such as “Tiger Cub” and “Leopardik”, there is some doubt that they are actually useful. And what can we say about inexpensive chicken sausages and other GMOs with all sorts of additives. But almost everything we buy in the store can be prepared at home, and home-cooked food will be much tastier and healthier. And, and candies, and, and sausages! It's worth taking a little time to feed your kids homemade food!

Ingredients for homemade chicken sausages:

Chicken fillet – 500-700 g (breast, or cut the flesh from the thighs). It is better if the chicken is also not broiler, but homemade;
Egg – 1 pc.;
Milk – 100 ml;
Onion - 1 pc.;
Spices – I used only salt and pepper as the most natural seasonings. I think all sorts of curries and seasonings for chicken are unnecessary for a children's dish. But you can add fresh or dried herbs for taste!

We will also need cling film. But - attention! - not an ordinary one, because it cannot be heated to more than 40-60C, but one that is suitable for a microwave, as readers suggest in the comments.

How to cook homemade sausages:

If you have a blender, grind the fillet and onion with it, then add the egg, milk, spices and beat some more. When using a blender, the consistency of sausages will be especially homogeneous and tender, almost like “real” ones.
And if you don’t have a blender, then simply grind the chicken and onions in a meat grinder, and then mix thoroughly with the rest of the ingredients.

Let the minced meat sit for 10-15 minutes, and you can begin the most exciting stage - forming the sausages! It was very interesting to me. True, at first the sausages turn out to be slightly different sizes - but once you get the hang of it, you will have them exactly the same, just like at the factory!

So, unwind about 15 cm of film, put 2 tablespoons of minced chicken on its edge.

Give it an oblong shape. We cut off a piece of film and carefully, tightly wrap the minced meat in it, trying to leave less air under the film - air bubbles create small voids in the sausage.

Having rolled the film with minced meat into a “pipe”, we twist both edges, like a candy wrapper. And then we tightly tie the edges of the film on the sides into knots.

What a great sausage this turned out to be! Where are the shops? Everything in our home production is natural 😀

We wrap the rest in the same way. If you make it longer and thinner, you get homemade sausages; if you make it thicker and shorter, you get sausages. I got 11 sausages, slightly larger in size than store-bought ones.

Place the sausages in boiling salted water and cook for 5-7 minutes.

Then we catch them and wait until they cool down a little, after which we remove the film.

Delicious homemade chicken sausages are ready!

You can eat them simply boiled, or you can lightly fry them in a frying pan with vegetable oil to give them a more appetizing look.

You can also prepare homemade sausages for future use and store them in the freezer, taking them out and boiling them as needed. Very convenient, so now we will cook sausages at home.

I think it will be possible to experiment and diversify the recipe: add pieces of cheese - you will have sausages with cheese; for dad you can make “shpikachki” - sausages with pieces of lard; for kids - colorful, healthy and fun sausages with pieces of vegetables - carrot cubes, green peas, broccoli... Get creative!

Bon appetit to you and your children!

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If your children are quite difficult to feed, and of all the dishes offered for lunch or dinner, they are only ready to eat sausages, then try making homemade chicken sausages using my detailed recipe with step-by-step photos. The spring appearance and shape of this dish is captivating. Children, of course, notice the catch, but they never refuse to eat this “delicacy.”

How to cook chicken sausages at home

To make delicious baby sausages in cling film, we need chicken fillet. It doesn't matter what you use, the flesh from a whole chicken or just the breast. To save time, I took 900 grams of chicken breast fillet.

We twist the meat through a meat grinder with the smallest cross-section. In the same way, chop 1 large onion weighing approximately 150 grams.

Add 1 chicken egg and 2 tablespoons of semolina to the minced meat.

Salt the meat to taste and add 0.5 teaspoon of sweet paprika. Mix the minced meat thoroughly.

Now, you can start shaping the sausages. I’ll say right away that this is a rather painstaking task, but also quite interesting if you don’t do it alone.

So, line the cutting board with cling film. I advise you not to immediately cut off the end of the polyethylene, but to do this only when the sausage is half formed.

Place 1-2 tablespoons of minced meat in the middle. The amount of meat depends on how large you are going to make the sausages. Small, one-bite sausages look very nice, but they will take much longer to make. I usually wrap a sausage about 10 centimeters long.

Cover the meat with the free edge and form a long piece. It is advisable to try to remove as much air as possible from under the film at this stage.

Now, cut off the film from the main skein and roll our sausage into a tube.

We twist the edges and tie them with a tight knot.

We do this with all the minced meat. In the end, I ended up with 10 chicken sausages.

I put half of them in the freezer for storage. They must first be frozen on a flat surface so that our homemade sausages do not lose their shape, and after a day they can be transferred to a sealed bag.

We will boil the second part. To do this, boil a sufficient amount of water in a saucepan, add a little salt and drop the chicken sausages into the boiling water.

Cook them over medium heat for 20-25 minutes. Cooking a frozen semi-finished product will take 5 minutes longer.

Carefully place the finished sausages in a colander and wait until they cool completely. Be careful not to get burned by the hot steam contained in the cling film.

After the product has cooled completely, remove the film. In principle, you can stop there, but the appearance of such homemade sausages is pale, so they can be lightly fried in a frying pan.

Fried sausages acquire a beautiful “blush”.

They can be served with any side dish. Today I have a rice-buckwheat mix with vegetables.

But most often I just cook buckwheat with vegetables.

Preparing homemade sausages is, of course, a troublesome task, but what happiness does a mother feel when she sees the pleasure with which her children eat this culinary masterpiece. Try and treat your household with chicken sausages prepared yourself at home. I am sure that not only children will enjoy them.

Sausages are considered to be a dish that does not bring any benefit, harmful fast food. A similar statement is considered fair in relation to industrially produced store-bought sausage products. Meanwhile, with your own hands it is not difficult to prepare exclusively natural homemade sausages, which you can feed even a child without fear.

Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.

Required ingredients:

meat - chicken fillet 0.5 kg;
egg;
butter – 50 g;
milk – 100 ml;
vegetables: carrots, onions, garlic;
spices or ready-made seasonings for meat: salt, pepper, paprika, coriander.

Cooking process:

Cut the chicken meat into pieces and grind using a meat grinder or blender. To obtain a more delicate consistency of the minced meat, you can roll it twice.
Grind carrots, onions and garlic immediately along with the meat or grate them separately on a fine grater and add to the minced meat.
Add one medium-sized chicken egg, softened butter.
Pour in the milk and thoroughly mix the ingredients of the minced meat until smooth.
Add spices and seasonings in a volume of about 0.5 teaspoon.
Spread cling film and place about 2 tablespoons of minced meat on it.
Roll the film several times, forming a sausage as you wish: long, short.
Cut the ends of the film and secure with strong thread. You can simply tie them in a knot or roll them up like a candy wrapper.
Boil the finished sausages in boiling water for about 10 minutes, fry in a frying pan until golden brown or freeze.

Traditionally, such sausages are prepared from chicken fillet - breast meat, but in order to make them more juicy, you can add meat from the thighs or drumsticks of the bird to the minced meat.

Cooking turkey in cling film

Turkey is another option for delicious dietary poultry for homemade sausages. Unlike chicken, it practically does not cause allergic reactions, and is more saturated with beneficial vitamins and macroelements.

Required ingredients:

meat – turkey fillet 0.5 kg;
medium-sized chicken egg;
milk – 100 ml;
vegetables – onion, garlic;
spices and seasonings: salt, pepper, paprika, nutmeg.

Cooking process:

Grind the meat using a meat grinder or blender to a delicate paste-like consistency, it is better to grind it 2-3 times.
Add chopped onion and garlic to the minced meat. When using a blender, it is convenient to chop vegetables directly with meat.
Add the egg into the minced meat and mix well.
Milk is poured in gradually, assessing the thickness of the minced meat. The base should be such that the minced meat does not spread when forming sausages, and, at the same time, can be easily squeezed out of a pastry syringe or bag.
Salt, pepper, add desired spices. For example, paprika will give a beautiful “sausage” color, and nutmeg will add spice.
Spread a piece of cling film or prepare pieces of baking sleeve of the required size.
Using a pastry syringe or bag, squeeze the finished minced meat onto the film in a thick layer and distribute the mass in the center.
Twist the film tightly, pressing at both ends, to form a sausage of the desired size. Tie the ends of the film in a knot or tie with a strong thread.
Cook for 5 – 10 minutes or freeze.

To make turkey sausages more juicy, before preparing the minced meat, the meat can be soaked in milk for about half an hour.

How to make sausages for children

In order to feed a child, homemade sausages can be prepared according to any of the two recipes described above. For minced meat, either both types of meat are used: chicken and turkey, or each separately.

When preparing sausages for children, it is better to refrain from using very hot, spicy spices and large amounts of salt.

If you are thinking about how to make sausages for children healthier in taste and attractive in appearance, supplement the minced meat with vegetable additives.

Pieces of sweet pepper, carrot, and apple are suitable for this. You can add grated cheese, any herbs or beet juice. It will give the sausages a rich, appetizing color.

Homemade milk sausages

Real milk sausages are made from beef and pork. The minced meat should not contain veins or cartilage. The proportions of meat in milk sausages are 2 parts pork to 1 part beef.

Required ingredients:

meat – 2 kg pork, 1 kg beef;
egg - maybe two small ones with a total weight of about 100 g;
whole milk – 300 g;
powdered milk – 80 g;
sugar – 1 tbsp. spoon;
spices and seasonings: salt, pepper, nutmeg, coriander, dried ground garlic, dry mustard.

Cooking process:

The meat is ground using a blender or meat grinder until pureed. For optimal consistency, it is better to swirl it 4 times.
Sugar and all spices in a volume of about 0.5 teaspoons each are mixed with each other and added to the minced meat, mixed thoroughly until they are completely dissolved.
Add two eggs.
Pour in very cold milk. This is necessary because cold minced meat lends itself better to grinding. Milk is poured in gradually, keeping an eye on the consistency.
At the end, add dry milk, mixing it in a thin layer.
Place the finished minced meat on cling film and form sausages tightly. The ends of the film are secured with a thread or knot.
Cook for about 30 minutes.

The ideal casing for milk sausages is intestines - lamb or pork. You can fill them with minced meat using a special attachment for a meat grinder or a pastry syringe.

Beef cooking technology

Beef is a lean meat that rarely causes allergic reactions. Thanks to these properties, it is well suited for the diet of young children, along with turkey or chicken. It’s also easy to make delicious homemade sausages from beef with your own hands.

Required ingredients:

meat – beef 1.6 kg;
egg – 2 pcs. medium size;
cream – 200 ml;
butter – 100 g;
beets - one small;
spices and seasonings: salt, pepper, dried garlic and dill, nutmeg.

Cooking process:

Beef fillet is cut into pieces, removing the veins.
Grind in a meat grinder or blender 3-4 times until pureed.
Peeled beets are ground in a meat grinder or on a fine grater. Beetroot juice is squeezed out of the resulting minced beetroot through cheesecloth into meat puree. It will give the sausages an appetizing tint.
Add eggs to the minced meat and mix.
All spices are mixed and ground together. Each spice needs about half a tablespoon or to taste.
Pour in cream 20% fat.
Butter at room temperature is cut into small pieces and mixed into the minced meat.
Knead the mixture thoroughly until smooth.
Place in the refrigerator for 12 hours.
Pork or lamb intestines are filled with minced meat using a meat grinder with a special attachment or a pastry syringe. The meat inside is compacted tightly, removing air bubbles inside the shell.
The ends of the sausages in the casing are twisted or secured with a thick thread.
Cook for about 30 minutes.

Film for homemade sausages

When making sausages at home, you must definitely pay attention to what kind of film will be used for these purposes.

It must be marked:

that this is food film, not packaging film;
about the maximum permissible temperature value that it can withstand.

When exposed to the temperature of boiling water, the cling film is not destroyed. But if you plan not to boil the sausages, but to fry them, it is better to wrap the minced meat in a special baking sleeve, which is made of heat-resistant material and can withstand heating up to 200 degrees.

How to properly cook and store homemade sausages

Once the sausages are formed in the cling film, they can either be cooked immediately or stored in the refrigerator or freezer.

Homemade sausages are boiled in boiling water for about 8 minutes. To prevent the film from bursting during cooking, you need to pierce it in several places, for example, with a fork, before lowering the sausages into the water.

The finished product can be stored in the refrigerator for 5 to 7 days. If you do not plan to eat it within this period, it is better to freeze it. Before freezing, sausages can be pre-boiled and cooled, and reheated in a microwave or oven before eating.

The way a child eats determines how healthy he will be both now and as an adult. Unfortunately, kids love things that are at least not useful for them. Including a variety of sausages. However, after reading the composition of the same sausages on the packaging, mothers become: familiar in the list of Natural Products, apparently they are not included in them at all. However, sausages are easy to prepare and are consumed by children without whims. And completely abandoning them is beyond parental strength. This means that you will have to cook children's sausages with your own hands. The process is not the fastest, but the product can be frozen and used gradually. And most importantly - there will be nothing superfluous in it!

Children's sausages: the simplest recipe

For very young children, up to one and a half years old, it is better to avoid any foreign inclusions. Even salt should be used in minimal quantities.

It is worth noting that there are several ways to make baby sausages at home. You may be puzzled by searching for a natural casing (intestines) or special sausage packaging, but this is by no means necessary. You can easily get by with foil.

If the final product is intended for small children, it is better to make homemade sausages from chicken fillet. Half a kilo of meat is punched until smooth with a blender, mixed with an egg and half a glass of milk. Add a little salt (or you can even put the salt shaker aside). The mass is passed through the blender again, after which it begins to pack. Place a little minced meat on the edge of a piece of foil or film; a tube rolls out of it. You need to press with a little force so that the mass inside compacts a little. The edges are carefully closed - and homemade chicken sausages for children are ready. They cook for about a quarter of an hour. The finished sausage is released from the packaging and given to the offspring warm.

Sausages “like in the store”

Many housewives refuse the idea due to their unpresentable appearance, which sometimes discourages children from agreeing to at least try. Indeed, greyish, “irregular” shaped sausages do not evoke enthusiasm, despite their excellent taste. However, this disadvantage can be eliminated.

First, you need a dye that will give the sausages a nice pinkish tint. To obtain it, beets are grated, and the juice is squeezed out of their shavings through gauze. It should be added to the minced meat carefully so that the sausage does not acquire a frightening burgundy hue. Approximately 25 milliliters per quarter kilo of chicken.

Secondly, you need to add a little fresh lard to the minced meat, four times less than the amount of meat used. It will add juiciness to the sausages. Thirdly, milk should be replaced with cream. You will need a 50-gram stack of them, but the taste will be much more delicate. And finally - the shell. Since children usually don’t eat it, you don’t have to bother with the guts and buy an artificial one. It is filled with minced meat either using a special syringe or a sausage attachment in a meat grinder. Once the sausage reaches the intended length, the casing is either twisted to form a garland, or tied with a thick thread and cut off.

Turkey version

The most delicious and piquant sausages for children are made from turkey. And adults won’t refuse such a delicacy. A pound of breast is thoroughly ground. Approximately the same mass of apples is peeled, finely chopped and, together with the chopped onion, simmered in a frying pan for about four minutes. The frying is strained off from excess oil, cooled and added to the minced meat. In addition to this, add a glass of fine breadcrumbs (it is advisable to make it yourself or at least check for freshness). Sage, dried parsley and a little mixture of peppers are recommended as seasonings - naturally, if the children have already celebrated their three-year anniversary. However, there is nothing “heavy” about these spices, so you can safely add them to children’s sausages. Minced meat is packaged using any method you choose. Before serving, the sausages can be boiled or fried (if the casing allows).

Beef sausages

They are quite suitable for lunch even for small children - as long as they have already learned to chew and have grown enough teeth. In addition to the meat, from which all the veins have been removed, and the meat itself has been minced three times, the minced meat contains two eggs (for one and a half kilos of beef), a glass of the heaviest cream you can find, and a little beet juice for coloring. For seasonings, the author of the recipe suggests focusing on nutmeg and dried garlic with dill. When the minced meat is mixed to perfection, chop half a stick of good butter, which was previously removed from the refrigerator. It is also added to the base, after which the final mixing is carried out. Now the subtlety: before forming the sausages, the minced meat should stand in the refrigerator for at least half a day. This way it will lose excess air, pack better and be saturated with the aromas of seasonings. Beef baby sausages will take longer to cook than chicken ones, but they are worth waiting a little longer for readiness.

Classic recipe

If children are already old enough and eat almost the same as adults, they can be pampered with real sausages. The minced meat according to the classic recipe includes fattier beef and lean pork in equal quantities plus lard - approximately 150-200 grams per kilogram of meat. Adjust its proportion depending on the total fat content of the minced meat. Along with the meat, two onions are passed through a food processor or blender. Seasonings - salt and pepper are required, the rest depends on the tastes of your family. It is better to pack sausages that are not quite for children in intestines, but other options are not prohibited.

Sausages in English

This recipe differs in both the meat composition and the set of spices. The main mass is pork (again from the lean parts of the carcass). It is supplemented with lard, which should be about one and a half times less. Again, focus on the desired level of fat, although the British prefer this ratio. Season the minced meat with sage, ground pepper, thyme and nutmeg. To check the sufficiency of spices, it is suggested to make a small cake from the preparation, cook it and try it. If you like the taste, fill the shells. Moreover, English-style sausages require natural intestines - they are supposed to be fried, not boiled. And don't stuff them too tightly: the shell may burst in the frying pan, and you will lose the delicious meat juice. The formed sausages need to be kept for a day in a cool (but not cold) state in a suspended state. Then you can cook it or put it away for storage.

Refinements and variations

If sausages for children are made from chicken, you can add a spoonful of starch per half kilo of meat to the minced meat. This will make the filling denser and make rolling the sausage easier.

For the youngest children, you can combine turkey with chicken: these sausages are softer and juicier. In addition, you can not cook them, but put them in the oven if the shell is foil.

A child doesn't live on sausages alone

Even homemade food does not satisfy all the needs of a growing body. Insist that your offspring not ignore the side dish. By the way, children willingly eat a salad of fresh vegetables with their sausage. Even if they usually refuse it.

Surely there is no need to repeat once again that homemade food is much tastier and healthier than the dishes offered by our public catering, since any housewife prepares even the simplest food with soul and thoughts about those who will eat it. After all, hardly anyone would think of adding any artificial colors, flavors and other chemicals that modern industry so diligently treats us to when preparing homemade dishes. This especially applies to sausages and other sausage products. That’s why I want to learn how to cook my favorite foods myself. So we decided to start our research with sausages. We had just purchased chilled chicken and, without thinking for a long time, we decided to cook chicken sausages.

Rather than poison yourself with an industrial hellish mixture of chemicals, it is better to work for the benefit of your stomach and health. And even though such homemade sausages will only vaguely resemble the taste of their store-bought counterparts, there is no doubt about their quality. And for children this is the healthiest and most “reliable” food.

Ingredients

So, to prepare homemade sausages, we have prepared the following ingredients:

chilled chicken (whole) weighing 1.7 kg;
fresh milk - approximately 180 ml;
1 chicken egg;
butter – about 50 g;
salt - two thirds of a teaspoon;
paprika - a teaspoon;
ground black pepper – a third of a teaspoon;
mustard - teaspoon;
vegetable oil - no more than 2 tablespoons.

We used cling film to form the sausages. It took us literally an hour and a half to prepare homemade chicken sausages.

Now about the cooking process itself:

First, we thoroughly wash the chicken and disassemble it into “spare parts” (breast, legs, thighs, wings). Then we put aside the wings (good for broth) and half of the chicken breast (the main chicken lover in our family “staked it out” for making julienne). From the remaining parts of the chicken we remove the place where the most harmful substances are collected - the skin, and from the bones we remove all the pulp (that’s what we need). We use the bones along with the wings for broth.

Now cut the clean pulp (and it turned out to be about 800 grams) into small pieces and, together with butter (softened), transform it into minced meat using a blender (a meat grinder will also work).

Stir the beaten egg and some of the milk into the minced meat.

Then we supplement the resulting mixture with spices, seasonings and, thoroughly kneading until smooth, gradually add milk, making sure that the minced meat is not too liquid. It should stay calmly on the spoon and not spread. Leave the finished sausage mince alone for 30 minutes to allow it to steep.

Cut a piece of cling film (we used a size of 25 cm x 35 cm), lay out a maximum of 2 tablespoons of minced meat in the form of a strip and carefully wrap it, giving it the shape of a sausage.

This is perhaps the most difficult thing in preparing sausages, since you need to try to compact the minced meat more tightly, avoiding the formation of voids. We tie the edges of the film with knots. Ready.