How to cook chicken sausages at home

You’ll need
  • – 500-700 grams chicken fillet;
  • – 100 grams milk;
  • – 1 bulb;
  • – 1 carrot;
  • – 1 chicken egg;
  • – dill, salt, black ground pepper, paprika and other spices to taste.
  • – pork guts for natural shell (either food film or baking packets)
Instructions
1

Prepare ingredients. Brush and wash the onions and carrots, cut into small parts.

2

Chicken fillets defrost (suitable chicken breast, chicken thighs fillet). Cut into small pieces.

3

With a blender, grind the prepared ingredients in a tank: chicken fillet, carrots and onions. If there is no suitable blender, it can be replaced with a grinder.

4

Combine with the minced meat in a deep container chicken egg, milk, salt, paprika, black ground pepper and other seasonings to taste, dill. Stir everything thoroughly.

5

If there are pats for a natural shell, they must be stuffed with minced meat. The most convenient thing is to do a special nozzle on the grinder. Once the guts are stuffed, bandage from threads at the right distance to form sausages of the necessary size.

6

Guts can be replaced with food film, for this purpose the minced meat is spread out on the food film portionally, then sausages are formed, the edges of the film are wrapped.

7

If there is no food film, it can also be replaced with baking packets. Cut the bag according to the necessary size, portionally spread the minced meat to form one sausage, wrap. The edges are tied with threads to turn out the shape of candy.

8

Formed sausages prepared in any way can be boiled in water for 15-20 minutes (until ready) and then fried in a frying pan on butter. If the shell is not natural, then remove it.

9

Homemade sausages can be baked in the oven, regardless of the shell. To do this, you need to put sausages in a baking mold and pour water so that the products are half in water. Bake at a temperature of 180-200 degrees for about 20-40 minutes, and they can be turned over for evenly baking.

10

When the sausages in the oven are ready, you can leave them to stand in your broth for another 5-10 minutes, so that they soak up some of the moisture and become more appropriate. Serve to the table with your favorite side dish and sauces hot.

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