I am not sure of the reliability of the composition of the products, which is "listed" on the casings of shop sausages. And sometimes you can see a lot of all kinds of "E" there. Honestly, before I did not bother at all, and often bought sausage, but then I thought about it and came to the conclusion that it was harmful muck! But, you can always cook sausage at home! Then you will know exactly what it consists of!
I have three interesting sausage recipes, chicken and pork. Optionally, you can change the composition by adding your favorite spices. Let's get down to cooking!
Chicken sausage
Structure
- chicken - 1 pc.;
- carrots - 1 pc.;
- onion - 1 pc.;
- garlic - 4 g .;
- broth - 300 ml;
- gelatin - 10 g;
- beet juice - 1 tbsp. l .;
- peppercorns - 8 pcs.;
- lavrushka - 2 pcs.;
- paprika, black pepper, salt.
Preparation
Put chicken in a saucepan, cover with water, add carrots, lavrushka, peppercorns, and cook until the meat is tender. Then you need to get the chicken out of the broth and disassemble it, removing all the bones, cartilage and skin. Separately pour 300 ml of broth and dissolve the gelatin in it.
Now absolutely all components need to be combined, and grind with a blender until smooth.
Cut off the top of a plastic bottle, pour the chicken mass into it, and refrigerate overnight to freeze the sausage. In the morning, you can get the most delicious chicken sausage and treat your loved ones! Very simple and delicious!
Pork sausage
Structure
- pork - 1 kg;
- dry cream - 5 tbsp. l .;
- salt - 1 tbsp. l .;
- sugar - 1 tsp l .;
- garlic - 5 g .;
- egg - 1 pc.;
- dried herbs, black pepper.
Preparation
Grind the meat in a meat grinder, you can use a combine or a blender. You also need to add garlic while chopping the pork.
Add to the resulting minced meat all other ingredients, except dried herbs, and mix it well. Spread parchment paper on the table, place the minced meat on it, making a bar shape, and wrap it. The size is not important, you need to make it so that the whole "structure" fits in the pan. So, wrap the sausage with parchment, like candy, and tie it with ropes on both sides. It is important to do this very hard, otherwise, during further cooking, all the fat will flow out and the sausage will be dry. I recommend making some small sausage sweets.
Place the sausages in a saucepan and cover with water until they are completely covered. So that the sausage does not float, it is better to put oppression on it, an ordinary plate is enough. You need to cook the sausage for 1.5 hours. after boiling. Remove the finished dish from hot water, put it on a plate, and leave to cool completely. After that, the sausage must be kept in the refrigerator for 8-12 hours. And then the sausage can already be “undressed” by removing the parchment and rolled in any dry herbs. This can be dill, parsley, rosemary, oregano, etc. By the way, it is not at all necessary to immediately remove the parchment from all the sausages, unfold one, and let the rest "wait in the wings." You can store the sausage in parchment for up to two weeks! And you can eat sausage, both cold and hot, by frying it a little in a pan!
Breast sausage
Structure
- chicken breast - 1 pc .;
- milk.
For the marinade
- garlic;
- paprika;
- honey;
- soy sauce;
- nutmeg;
- salt;
- pepper;
- olive oil;
- lemon juice.
Preparation
Pour milk over the breast and leave for 2 hours. Next, you need to get the meat, tie it with a rope in the shape of a sausage and coat it with a delicious marinade. To be honest, I have been taking all the components by eye for a long time. It will take you about 1 hour for one breast. l. lemon juice, the same amount of oil, a pinch - salt, pepper, nutmeg, paprika, 2 crushed garlic cloves, 1 tbsp. l. soy sauce and 1 tsp. l. honey. Thoroughly coat the breast with the cooked marinade, put in a baking dish, and send to the oven preheated to 220 degrees. It will take 20 minutes to cook the sausage from the breast, after that you need to turn off the oven and leave the breast to sweat in the oven for the same time.
Remove the finished sausage from the oven, untie the strings, and you can eat!
Tell us in the comments how you cook homemade sausage?
Read also: 7 conditions of your nails that can indicate a problem in the body
The original article is posted here: https://kabluk.me/poleznoe/domashnyaya-kolbasa-tri-potryasajushhih-recepta-vse-ochen-prosto-i-vkusno.html
