Sausage with gelatin at home recipe. Chicken sausage in jelly. Useful even for children

Chicken dishes have long been firmly established in our diet. They are equally good for holiday and daily menus. Chicken meat boiled, fried, stewed, in the form of cutlets, zraz and much more is always a welcome dish on any table. But you can add variety to your usual diet by preparing chicken sausage at home.

Everyone knows about the benefits of chicken meat for the human body. Tender sausages made from chicken have a balanced composition of vitamins and minerals and contain choline (vitamin B 4). Easy to digest meat is considered a dietary product. It is recommended to include it in the diet of both adults and children. Homemade chicken sausage is a completely natural product. In addition, it will be much healthier and safer than sausage products offered in stores.

Recipe for delicious dietary chicken sausage at home

Sausage prepared according to this recipe can be safely included in the diet and baby food. If you wish, you can modify it by adding lard or hot pepper to the main ingredients.

Ingredients:

500 g chicken fillet (breast);
1 egg;
100 ml low-fat milk;
1 boiled carrot;
3 cloves of garlic;
spices, salt to taste.

Preparation:

If you do not have a special casing for forming the sausage, you can use any thick cardboard packaging for milk or juice.
Pass the fillet through a meat grinder. For baby food, it is best to grind it in a blender - this way the minced meat becomes more homogeneous.
Add egg, milk and salt to the prepared meat mixture. Knead everything well.
Remove the peel from the garlic and grate the carrots on a grater with large holes.
Lay out the mixture in layers: first the minced meat, a whole clove of garlic and boiled carrots on top, then again the minced meat and again the vegetables.
Try to ensure that the level of the minced meat is at least 1 cm below the sides of the pan.
Wrap the semi-finished product in a box very tightly with cling film (otherwise your mold will fall apart) and place it in a pan with water.
Bring the water to a boil, reduce the heat to low, note the time and cook for at least 1 hour.
Make sure that the water level is always level with the edges of the package. To reduce water evaporation, cover the pan with a lid.
Before removing the finished sausage from the mold, let it cool at room temperature.

Boiled chicken sausage

Delicious sausage made from light dietary meat is no more difficult to prepare than regular cutlets. Check it out for yourself using the method below.

Ingredients:

500 g chicken thighs or breasts;
1 egg;
1 tbsp. l. potato starch;
300 ml milk;
3 cloves of garlic;
nutmeg on the tip of a knife;
salt pepper.

Preparation:

Spicy chicken sausage with cognac

The unusual ingredients used in the recipe give the finished product a pleasant, specific taste that will delight even gourmets.

Ingredients:

500 g boneless chicken meat (thighs or breast);
1 chicken egg;
200 g cheese, grated;
3 tbsp. l. cognac;
1 sweet pepper;
3 cloves of garlic;
150 g butter or cream with 35% fat content;
1 tsp. salt;
herbs (parsley), spices - to your taste.

Preparation:

Add soft butter to the chopped chicken meat (it should thaw at normal temperature), egg, cognac, cheese and spices with salt.
Finely chop the pepper and herbs and add to the meat. Mix the mixture thoroughly.
The finished minced meat can be placed on foil and rolled into a sausage shape. Don't forget to lubricate it with oil first.
Seal the edges tightly and wrap with cling film.
Place the semi-finished products in the oven and bake at standard temperature for 1 hour.
Let the finished sausages cool and put them in the refrigerator.

Homemade sausage with gelatin

Quite simple and quick recipe cooking chicken sausage. Thanks to gelatin, the juice released during baking turns into jelly, and the meat remains juicy. The result is a great-tasting jellied sausage.

Ingredients:

700 g chicken fillet;
30 g gelatin;
15 g paprika;
5 g of dry garlic (can be replaced with 1 clove of fresh);
5 g spices with Provencal herbs;
5 g of dry dill or a couple of sprigs of fresh;
salt and pepper - to taste.

Preparation:

Cut the chicken into small cubes, season with salt and pepper and mix well.
Add paprika, spices and gelatin to the resulting mass.
Mix everything again.
For baking, it is best to use a special polyethylene sleeve. Fix its ends well.
Bake the sausages in a preheated oven for 1 hour (temperature 180 0 C).

Instant dish

A quick and simple sausage recipe will help you prepare an appetizer for lunch or a feast in a short time.

Ingredients:

1 kg chicken fillet (take a mixture of thighs and breast);
500 g lard;
5 cloves of garlic;
300 ml milk (the higher the fat content, the better);
natural casing for sausage molding;
salt and pepper to taste.

Preparation:

Grind the chicken meat, lard and garlic in a blender or through a meat grinder.
Add milk, spices and salt, stir.
You can fill the shell manually or using a special attachment for a meat grinder. Fix the edges of the semi-finished product shell tightly.
Make sure that the shell is not filled with minced meat too tightly, otherwise it will burst during cooking or frying.
Sausages can be boiled in a saucepan, or you can immediately fry them in a frying pan. Tender chicken meat cooks quickly, and the natural casing takes on a gorgeous golden hue.
Cook the sausages over medium heat until they are browned and then turn them over.

Sausage made from chicken at home does not contain preservatives, so it can be stored in the refrigerator for no more than 7 days. But believe me, such a tasty and satisfying natural product will never sit on the shelves! Chicken sausage makes a great addition to side dishes and is a great ingredient for nutritious yet easy-to-digest morning sandwiches.

After an amazing recipe with the addition of gelatin, I really want to develop this theme and cook their chicken sausage with gelatin in foil.

This magical ingredient can turn a seemingly banal dish into a restaurant version.

Sausage is prepared without intestines, fuss with a meat grinder, and this recipe belongs to the category “for the busiest”.

Having tried cooking chicken sausage in foil once in your kitchen, you will probably repeat it more than once.

Ingredients:

chicken thigh - 1 kg
garlic - 7-8 cloves
gelatin - 15 g
ground black pepper - 0.5 tsp.
seasoning for chicken - 0.5 tsp.
mayonnaise - 2 tbsp. l.
salt - 1 tsp. or to taste

Approximate cooking time: 1 hour 40 minutes.

Recipe for sausage with gelatin in foil

1. Cut the chicken meat together with the skin into cubes 1.5-2 cm in size.

2. Add salt and chopped garlic, pepper and seasonings to the minced meat.

3. Add mayonnaise and mix the minced meat thoroughly. After this, add 15 g of dry gelatin and knead again.

4. This amount of minced meat will make 4 small sausages. Place the minced meat on cling film and form into sausages.

5. Wrap each sausage in foil, like “candy.”

6. Place on a baking sheet in the oven for 1 hour at 180 degrees.

7. When the chicken sausage with gelatin has cooled, it will need to be put in the refrigerator until the morning so that it sets.

In the morning for breakfast you will have wonderful, tender and very tasty homemade sausage.

Bon appetit!

1. Wash the chicken fillet under running water and dry with a paper towel. Remove the wires and film from it. Cut into medium-sized pieces and place in a food processor fitted with the cutter attachment.

2. Grind the meat until smooth. If you don't have a food processor, grind the fillets through a meat grinder twice.

3. Place in a deep container minced chicken and add twisted or finely chopped lard. Take it without meat streaks and cut off the peel. If you want to get a more dietary product, you can exclude lard from the list of ingredients.

4. Peel the garlic and finely chop or pass through a press. Send him to chicken meat. Add salt, ground pepper and any spices.

5. Knead the dough until smooth so that all products are evenly distributed.

6. In 30 ml warm water dilute the gelatin and leave it to swell until completely dissolved. Gelatin serves as a thickener, which prevents the sausage from falling into pieces during cooking and slicing. This ingredient turns an ordinary dish into a restaurant version. Before using gelatin, read the instructions for its use, which are located on the manufacturer's packaging.

7. Pour the swollen gelatin into the minced meat and mix the products well.

8. Fold the cling film in half and cut a small piece. Place minced meat on it in the shape of a sausage.

9. Wrap the meat in plastic, giving it a cylindrical shape. If desired, tie the sausage with threads, as shown in the photo.

10. Place the sausage in a pan of boiling water.

11. Turn the heat to low, cover the pan and cook the sausage for half an hour.

12. Remove the sausage from the hot water and leave to cool to room temperature, then put it in the refrigerator. When the product is cold, unwrap it from polyethylene, cut and serve.

Note: You can use natural intestines as a sausage casing. You can also wrap the minced meat in foil and bake the sausage in the oven.

See also the video recipe on how to cook homemade chicken sausage instant cooking.

Breakfast is the main and most nutritious meal of the day. Porridge is very good, but sometimes you really want to eat a sandwich with sausage. Store products, unfortunately, leave much to be desired. First of all, this concerns quality. But homemade chicken sausage is a completely different matter. Tasty, healthy and high quality!

The simplest recipe: note to the hostess

You can easily find a recipe for homemade chicken sausage on the Internet. You can ask your friends, they probably gave up store-bought sausage products a long time ago.

Homemade chicken sausage with gelatin turns out incredibly tasty, aromatic, and most importantly, natural. No additives, harmful substances, chemical colors or flavorings.

Compound:

1 chicken carcass;
salt, ground pepper and spices to taste;
3-4 pcs. garlic cloves;
1 beet;
20 g edible gelatin.

On a note! There is no need to boil the beets. Grind the root vegetable on a grater and squeeze out the juice. We need 1-2 tbsp. l. The color saturation of the sausage will depend on the amount of beet juice.

Preparation:

Advice! It is better to move the chicken from the freezer to the top shelf of the refrigerator in the evening. It will defrost overnight and retain all its beneficial properties.

On a note! If you have difficulty stirring the gelatin, place the bowl in a water bath and melt it. Just don't let it boil.

Delicious product at home

Dry-cured chicken sausage is quite easy to prepare at home. True, it will be possible to take a sample from the sausage product you have prepared only after a couple of weeks. This is how long it takes to dry the meat.

Compound:

chicken breast -2 pcs.;
1-2 pcs. garlic cloves;
20 g table salt;
guts or parchment paper;
ground pepper - to taste.

Preparation:

Chilled chicken fillet rinse thoroughly and dry.
We cut off the bone, cartilage and film.
Shred the chicken breast with a knife.
Pass the garlic through a press and add to the chicken fillet.
Add finely ground table salt and ground pepper to taste.
Mix well so that the spices are evenly distributed.
In this form, leave the chicken fillet to marinate for 2 hours at room temperature.
If you use intestines, they must be thoroughly washed and dried, and only then filled with contents.
The easiest way is to take a piece of parchment paper. Place the chicken fillet on it and make a sausage with your hands.
We wrap the edges of the paper like a candy wrapper and tie with thread.
Dry the sausage for two weeks.

On a note! If you cook sausage in parchment, then place it on a horizontal wire rack. The sausage is dried in the intestines in a vertical position.

A whitish coating will indicate the readiness of the product.

Homemade sausage: it doesn’t get any tastier!

Homemade chicken sausage in the intestines will be an excellent alternative to store-bought meat products. It is better to immediately buy cleaned intestines. If not, then they are carefully processed: first washed from the inside, then soaked for several hours. Also, to fill the intestines with meat you will need a special attachment for a meat grinder.

Compound:

500 g chicken meat;
20 g garlic cloves;
1 tbsp. buckwheat;
100 g fresh lard;
cleaned intestines;
salt and spices to taste.

Preparation:

Defrost the chicken fillet, wash and dry.
Cut the poultry into pieces and place in a separate container.
Boil buckwheat until fully cooked and cool.
Add cooled buckwheat porridge into a container.
Cut off the skin from fresh lard.
We chop it finely, and do the same with the pulp.
Add lard to the container.
Add spices and salt to taste.
Using an immersion blender or food processor, puree the above ingredients to a puree consistency.
By appearance the mass for filling the intestines resembles a cream.
We pull the intestine onto a special attachment of a meat grinder.
Fill the intestine with the prepared minced meat.
Once you have filled the small sausage, tie the intestine with thread. This way we will avoid tearing the intestines.
Place the cooked sausages in boiling and lightly salted water and cook for 30 minutes.
The sausage can be eaten as is or lightly fried in refined sunflower oil.

Advice! Before immersing in hot water, the sausages need to be pierced with a needle in several places so that they do not burst during heat treatment.

Boiled sausage: a quality product for pennies

Homemade chicken sausage in a bottle turns out incredibly tasty, and most importantly, natural. You know what it consists of. The product can be prepared in a couple of hours.

Attention! You need to let the sausage sit until it hardens completely. In the refrigerator this will take up to 3 hours, and in freezer- about one hour.

Compound:

2 hams;
15 g edible gelatin;
chicken broth – 0.3 l;
½ tsp. table salt;
ground paprika – ½ tsp;
¼ tsp. red food coloring;
laurel leaves – 2-3 pcs.;
ground pepper – ½ tsp;
garlic cloves – 3 pcs.;
plastic bottle with a nominal volume of 1 liter.

Preparation:

On a note! When cooking the broth, add bay leaves and a little salt. About 20 minutes after the broth boils, the ham should be pierced with a knife to drain the blood.

Boil the chicken until fully cooked.
Cool the boiled chicken meat and separate it from the bone.
Place the meat pieces into a food processor container.
Pour edible gelatin hot chicken broth and stir.
Leave the gelatin mass to swell for 15 minutes.
Grind the garlic under pressure.
Place all ingredients and seasonings in a container.
Add food coloring and gelatin mass.
Beat these components for about 4-5 minutes until the mass becomes homogeneous.
Place the prepared mixture in a plastic bottle.
First, we cut off the neck from it at the narrowing point.
Place the sausage in the refrigerator for 3-4 hours.
Carefully cut the bottle and remove it.
It turns out boiled homemade sausage.

On a note! Do not overdo it with dye, otherwise the sausage will turn scarlet or burgundy.

On a note! If you calculate the costs of preparing such sausage, you will be pleasantly surprised. Natural sausage homemade It costs much less than a store-bought product.

Homemade chicken sausage is an ideal dish; it will be included in the diet menu and will decorate any festive table, will be an ideal snack during the day. Yes, such a dish is not prepared quickly, but the result is definitely worthwhile. Firstly, you pamper your body with tasty and healthy food, and secondly, you can stroke your pride by listening to praise and compliments for an appetizing and beautifully prepared snack.

Adding to chicken various vegetables and spices, you can get the recipe exactly to your taste. You can also use different meats, take a whole chicken or some parts, but a sausage made only from the breast may be a bit dry.

Ingredients

Chicken legs 3-4
Carrot 1 pc.
Bell pepper 1 pc.
Garlic 1-2 cloves
Gelatin 30 g per 1 kg fillet
Salt, mixture of ground peppers,
fresh herbs to taste

How to cook chicken sausage with gelatin

Rinse the chicken; if you are not using fillet, use a sharp knife to separate the meat from the bones and cut it into small pieces of approximately the same size.
Grind the garlic in a mill or press, wash the vegetables and cut into small cubes, separate the greens from the stems and chop finely.
Place chicken pieces, prepared vegetables, herbs, salt, spices into one cup and add gelatin. Mix very well.
The next stage is one of the most important when preparing homemade chicken sausage. You need to form the sausages and pack them very tightly and hermetically in cling film. Naturally, it is better to use thick cling film. It is convenient to divide this amount of minced meat into two sausages. Place the meat on the film, wrap the sausage tightly in one layer, twist the ends well. Wrap the top tightly with another piece of film several times, and tie the ends tightly with thread. To be on the safe side, especially if your hand is not yet “stuffed,” tie the entire sausage lengthwise crosswise with thread.
In a saucepan suitable size bring the water to a boil, place the packages in it and cook for one hour, turning very carefully during cooking.
Then leave the sausages in the water for another 15 minutes, only then remove and let cool completely.
Place the cooled packages in the refrigerator for at least 6 hours, usually overnight. After this time, you can carefully remove the film from the sausage. To serve, cut into slices about 1 cm thick.

Prepared in this way, homemade chicken sausage resembles saltison or roll. There are several cooking techniques, for example, cooking in Tetrapak bags, but in this case you need to know in advance that such a bag will not fall apart if left in boiling water for a long time.