Sausage, home-made from beef or chicken mince can be used for baby and dietary food, indispensable for preparation of various salads and various sandwiches.
Recipes homemade sausage allows you to change the amount of spices to make the end product less calories, use different methods of thermal processing.
Sausage chicken
For making homemade sausages from chicken will need 1 kg chicken breast or meat of the thighs and shins. Remember that white meat the sausage turns slightly dry and less nutritious. To obtain the optimal variant of the final product, you can use both types of meat.
Chicken meat cut into small pieces and using a blender grind until a creamy structure. Then to the meat add chopped garlic or onions, 100 ml cream, spices to taste, 1 large raw egg.
The resulting mixture is again mixed thoroughly in a blender. The finished sausage is well kept the form in the stuffing, you can add 1 teaspoon of starch. If you wish to give the product a familiar pink color in the meat pour in 3-4 tbsp fresh beet juice.
The mass is spread on a foil or sleeve for baking, to form a small cylindrical workpiece and firmly clamp the edges. To prevent the ingress of water into the package, blanks it is recommended to place 1-2 in a plastic bag.
The homemade sausages are placed in a wide saucepan, pour water and cook on low heat for 2-3 hours. The finished product is cooled, is placed for several hours in the refrigerator, after which the sausage can bring to the table.
Sausage made from minced pork
Juicy piece of meat weighing 800-1000 g crushed together with the garlic in a meat grinder, add salt to taste, black or red pepper, oregano, nutmeg and 1 tbsp olive oil. The mixture was thoroughly stirred and placed in refrigerator for 1-2 hours.
To give the sausage the desired density in the minced meat add 1 tsp of starch or gelatin. If you want to make homemade sausage more juicy and nutritious, the meat can be scrolled with the addition of slices of bacon and 100 ml of cream.
The spicy taste of the finished product give small slices of cheese, mixed in the ready-made stuffing. That the cheese is less melted, it is convenient to use the dried slices.
Sausage meat spread on a sheet of baking paper or foil and give it the desired shape, carefully wrap the edges and placed in a plastic bag. The workpiece is brewed using the same technology as the sausage of chicken.
If you can not follow the process of cooking a home cooked sausage can be cooked in a slow cooker, putting it on a mode of extinguishing or cooking soup.
When coloration of the sausage beet juice it is necessary from time to time turn the piece on the other side, is to paint the finished product was uniform.
