Today it is not easy to find on store shelves delicious sausage appropriate quality. The composition of most products leaves much to be desired. Therefore, for your family, it is worth preparing them yourself. Very tasty and easy to make homemade sausage from chicken.
To make the product especially juicy and tasty, you need to take not only chicken, but also lard. Ingredients: 1.5 kg of chicken meat, 2.5 m of pork intestines, 280 g of fresh fat, salt, 1 tbsp. heavy cream, garlic and seasonings to taste.
- Meat is cut off from any parts of the carcass and finely chopped.
- Chicken, along with bacon, salt, garlic and spices, turns into minced meat. After thorough kneading, cream is poured into the mass, and it goes to a cold place for a couple of hours.
- For stuffing the intestines, a special nozzle for a meat grinder is used. Do not fill the workpiece too tightly.
- Knots are tied every 55-65 cm.
- It remains to pierce the intestine with a needle every 8-9 cm and cook it for 25 minutes in salt water.
Before use, you can fry the sausage in any oil.
Diet - from chicken breasts
To reduce calories finished sausage, you should use only poultry fillets. Ingredients: half a kilo of breast, 90 ml of milk, 2 proteins chicken eggs, garlic clove, pinch ground paprika, small a spoonful of salt and the same potato starch.
- Fillet pieces are crushed with a blender. The resulting mass is salted, sprinkled with starch, chopped garlic and spices.
- After adding milk and proteins, the ingredients are thoroughly mixed again. The last product is needed so that the dish does not fall apart when slicing.
- Minced meat is laid out on parchment paper and distributed along the entire length of the sheet. A sausage is formed and tightly tied with threads on both sides. They also wrap the bag up and down so that the product does not lose its shape.
- Sausage is boiled in boiling water for 40-45 minutes.
- It remains only to remove it for a couple of hours in the refrigerator.
To make the sausage have an appetizing color, you can add beetroot juice to it at the stage of kneading the minced meat.
With the addition of pork
Meat is better to take lean without excess fat. Ingredients: 1.5 kg of pork and 800 g of chicken, a large spoonful of salt, a whole head of garlic, 120 ml of milk, a pinch of mustard seeds, coriander and black pepper, a piece of butter, 3 m of intestine. How to cook chicken sausage at home is described below.
- Meat and chicken are cut into cubes, salted, sprinkled with spices, passed through a meat grinder and left all night in the cold for pickling.
- In the morning, crushed garlic and cooled boiled milk are added to the mass. She stays for a couple more hours.
- It remains to fill the shells with the resulting mixture, tie them with rings, pierce them in several places with a needle and cook in salt water for 45 minutes. The product should not boil during the process.
Ready sausage is lubricated butter and another 25 minutes cooked on a baking sheet in the oven.
Chicken boiled sausage
This is the simplest recipe homemade sausage, which does not even require pork casings. Ingredients: 960 g chicken fillet, 2 selected eggs, 2 large spoons of potato starch, salt, spices and garlic to taste, 120 ml of milk.
- With a blender or food processor poultry with garlic turns into a homogeneous puree. Pork fat can also be added to the fillet to taste.
- Salt, spices, whole eggs, starch and cow's milk are added to the minced meat. Blend the ingredients well in a blender.
- The mass is laid out in oiled ceramic molds and baked in a very hot oven 40 minutes.
The finished sausage can be wrapped in a film and sent to the refrigerator for storage.
With gelatin in foil
To cook homemade sausage according to this recipe, you do not need to use intestines or fiddle with a meat grinder. Ingredients: 1 kg chicken thighs, ½ small. spoons of special seasoning for chicken and ground black pepper, 15 g of high-quality gelatin, 2 large spoons of mayonnaise, small. a spoonful of salt, 7-8 garlic cloves.
- Chicken meat with skin is cut into small cubes. It is salted, peppered, seasoned with selected spices and crushed garlic.
- After adding mayonnaise, the minced meat is thoroughly mixed. It remains to pour gelatin into the mass and mix all the ingredients again.
- Minced meat is divided into 4 parts, each of which is packed in cling film. Neat sausages are formed from the mass. They are wrapped in foil like candy.
- The dish will be baked for an hour in a hot oven.
- Next, you need to put it in the refrigerator for the whole night.
Sausage is stored no longer than 5 days.
Recipe with pork intestines
Milk or cream from the recipe will make the meat soft and tender. This is a must have product. Ingredients: 900 g chicken breast and a similar number of chicken thighs, 2 small. spoons of granulated sugar and the same amount of paprika, a pinch of dried garlic and coriander, 1 tbsp. fat cream or milk, 2 large spoons of milk powder, salt, pork intestines, cut into 40-60 cm.
- The meat of the thighs and fillet is passed through a meat grinder. It is added to it powdered milk, salt, selected spices.
- Next, cream or fresh milk is added. The ingredients mix well.
- The intestine is filled with minced meat using a special nozzle of the meat grinder, not too tightly.
- The blanks are boiled for 20 minutes in salt water.
Instead of a special nozzle for a meat grinder, you can use the neck of a plastic bottle.
How to cook in a bottle?
For such a recipe, be sure to stock up on a large plastic bottle (1.5 liters). It will become the base of the chicken sausage. Ingredients: whole chicken carcass, onion, sweet bell pepper, a bunch of fresh herbs, 3 small. tablespoons of salt, a pinch of black pepper, 30 g of gelatin.
- The chicken is boiled in water with salt, onion and half herbs until tender. Next, the meat is cut off the bones, and the broth is filtered.
- From the total mass is cast 2 tbsp. liquids. When the broth has cooled, gelatin is stirred in it and left for half an hour.
- The remaining greens and sweet pepper are ground in a blender.
- The resulting mixture is combined with finely chopped chicken. The mass is salted and peppered.
- Heated gelatin is also poured into it.
- The mass is heated with constant stirring. When it boils, you can remove the pan from the heat and cool.
- The cooled mixture is poured into a topless bottle. Under the film, the workpiece is left in the cold for 7 hours.
The finished sausage is taken out of the bottle (the container must be carefully cut) and wrapped in a film.
Kupaty in a pan are prepared if such a tasty and fragrant one is created at home. Indeed, in the original, this sausage should be made on an open fire using a grill. However, on a gas stove, this meat product turns out no worse. The main thing in this case is to carefully observe the rules of heat treatment.
How to form and fry kupaty in a pan
Required components:
- chicken fillet - 900 g;
- garlic cloves - 3-4 pcs.;
- peeled pork intestines - at the discretion;
- ground allspice, sea salt, favorite spices - add to taste;
- refined sunflower oil - optional (for frying).
Formation of sausages
Before frying kupaty in a pan, they should be beautifully formed. It is worth noting that such a meat product can be made not only from beef or pork, but also from chicken fillet. It needs to be washed, separated from the skin and bones, and then finely chopped. Next, you need to add grated garlic cloves, fragrant ground pepper, fragrant and spicy seasonings, as well as All components should be mixed, and then tightly put into cleaned pig intestines and tied with threads. In this case, it is recommended to give the product the shape of a horseshoe.
Heat treatment of meat dishes
Chicken kupaty in a pan do not cook for very long. After all, white poultry meat does not require long-term heat treatment. It is because of these properties that we decided to use this type of product in creating a delicious lunch.
Many housewives in the process of preparing this dish make a huge mistake by placing sausages in a natural casing on a hot dish. In 90 cases out of 100 such a sharp heat treatment kupat ends with the fact that the pork intestine swells at first and then bursts. As a result of this, the filling comes out, the dish burns and it turns out not as tasty and beautiful as we would like. That is why it is very important to properly fry kupaty in a pan. To do this, chicken sausages are recommended to be boiled first, and only then cooked in oil.
Thus, it is required to take a small dish, pour some drinking water into it and bring to a boil. After that, it is required to place all formed products in a strongly bubbling liquid and hold for 3-5 minutes. It is worth noting that this time directly depends on what kind of meat you used to cook sausages (if from beef or pork, then a little longer).
When the kupats are boiled a little, they should be removed with a slotted spoon and dried well using paper napkins. Then you can safely proceed to frying the dish. But here a new question arises about how much to fry kupaty in a pan? This should be done until the chicken sausages in the pork casing are well browned on all sides. To do this, put the saucepan on the fire, add oil to it and heat it up strongly. After that, the gas must be reduced, and boiled products should be placed in the dishes. They should be fried for 17-23 minutes on each side.
How to properly serve
Chicken kupaty should be brought to the table along with fragrant and hot sauce as well as a salad raw vegetables. In this case, sausages should be as hot as possible.
It is very easy to organize a “home picnic” if there is no way to escape to nature, or if there is no desire to stand in traffic jams when getting to the dacha. Then you need tasty treats for this, and not only sweets, but also full-fledged “picnic” dishes, such as chicken sausages. And you can cook them on a grill pan. In addition, you can make vegetable cuts, salads, bake potatoes in the oven and prepare drinks. Agree, such a menu will delight the whole family in inclement weather. But how to cook chicken sausages in a pan? Everything is outrageously simple, now you will see for yourself, even if this is your first sausage experience! By the way, in addition to a picnic destination, these chicken sausages are also suitable for those who prefer homemade sausages from all varieties.
Ingredients for 2 sausages:
Cooking:
- We pass through the meat grinder the washed chicken fillet, as well as lard. Mix the resulting well. Salt it, add spices to your personal taste (for example, nutmeg, white or black pepper, paprika, etc.), mix again. There we add the garlic, passed through the press.
- Now we cut the plastic bottle in half to make a neck with a “spade”, cut off the top. Next, we put the washed intestine on the neck of a plastic bottle, tie the tip with threads. Then, holding the structure, we fill the "shoulder" with minced meat, push it with the back of a spoon or fork. Then we roll the chicken sausage into a ball, tie it. These ingredients will make 2 small sausages, although you can make one ring, but larger.
- Heat a large grill pan (or a regular pan), pour vegetable oil, which is also warmed up. We send chicken sausages to the pan. First, fry them over medium heat for about 2 minutes.
- Then cover with a lid, fry over low heat for 10 minutes, turn over and keep the sausages from chicken meat another 10 minutes, also under the lid.
- Please note that chicken sausages will shrink somewhat when frying, and some of the juices will come out of them.
- Ready-made chicken sausages can be served hot or cold. Serve the dish with balsamic sauce, herbs, fresh.
Most recently, I told you how to cook with your own hands. I really hope that this process did not seem too tedious to you, but ready meal turned out no worse than the professionals. So it's time to continue this topic and prepare kupaty at home (recipe with photo).
If the article talks about how to cook semi-finished products at home, then it probably makes sense to first explain what it is. What if newbies don't know? Kupats are called homemade sausages. They are prepared from minced meat or coarsely chopped meat of any kind with the addition of onions, spices, lard and or fat, as well as herbs. All these ingredients are stuffed into a thin lamb or pork intestine. Such sausages can be, but anything.
Chicken kupaty, the recipe of which I offer you, the product is quite democratic. for such sausages, you can take almost any part of the chicken, only it should be boneless, cartilage-free and skinless. The breast fillet is quite dry and therefore you need to add a little or brisket for juiciness. The meat from the legs is more juicy, but I also recommend adding a little fat to it.
Intestines for stuffing sausages today are not a problem to acquire. They are on sale in almost any market or in large hypermarkets. They sell intestines already peeled, sprinkled with salt, so that they can be stored longer and better.. I store natural casings in the freezer so I always have a small supply. It is very comfortable. If there is good recipe, chicken kupaty at home is easy and quick to make, since all the ingredients can be bought at the nearest store.
Cooking
Since we have chicken fillet, and this is a rather dry meat, add a little water and mix everything thoroughly.
I advise you to put a bowl of meat in a cold place for 2-3 hours so that it marinates properly.
Stuffing
We put a nozzle for stuffing sausages on the electric meat grinder. We cut off several pieces of the intestine of a convenient length of about 50-60 cm, rinse it from salt and carefully put it on the stuffing nozzle, and tie the remaining tip of the intestine with a knot.
So, we begin with a tablespoon to lay meat in a meat grinder. We turn it on and wait for the first portion. As soon as it fills the intestine to the desired length, we twist the sausage and continue to fill the intestines with meat, forming sausages of the required length (see photo). Here is the number of ready-made kupat semi-finished products from chicken fillet I got. This is a great picnic for a large company or a few.
