Instant sausage from chicken at home. cooked sausage

Chicken dishes have long and firmly entered our diet. They are equally good for a festive and daily menu. Boiled chicken meat, fried, stewed, in the form of cutlets, zraz and much more - always a welcome dish on any table. But you can add variety to your usual meal plan by preparing a chicken sausage at home.

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

The recipe for delicious dietary sausage from chicken at home

Chicken Sausage at Home

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


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


  1. If you do not have a special shell to form a sausage, you can use any thick cardboard packaging from milk or juice.
  2. Mince the fillets. For baby food, it is best to grind it in a blender - so the stuffing turns out more uniform.
  3. Put the egg, milk and salt in the finished meat mass. Knead everything well.
  4. Garlic free from the husk, and grate the carrot grated with large holes.
  5. Spread the mixture in layers: first minced meat, garlic clove on top and boiled carrots, then minced again and vegetables again.
  6. Make sure that the level of minced meat is at least 1 cm below the sides of the mold.
  7. Food wrap is very tight (otherwise your form will fall apart), wrap the semi-finished product in a box and put it in a saucepan with water.
  8. Bring water to a boil, reduce heat to low, record time and cook for at least 1 hour.
  9. Ensure that the water level is always flush with the edges of the package. To less water evaporated, cover the pan with a lid.
  10. Before you get the finished sausage from the mold, let it cool at room temperature.

Boiled Chicken Sausage

Tasty sausage from light dietary meat is prepared no more difficult than regular meatballs. Check it yourself using the method below.

Boiled sausage at home from chicken


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


  1. Disconnect the meat from the bones chop in a blender or meat grinder, so that the consistency is as homogeneous as possible.Boiled sausage at home from chicken
  2. In the resulting mass, add an egg, milk, garlic passed through a press and mix everything thoroughly.Boiled sausage at home from chicken
  3. Then add salt, pepper and starch and mix again.
  4. Ready stuffing consistency should resemble a cream.
  5. Forms for cooking sausages from the inside, grease with vegetable oil and place in a container with water.

    Boiled sausage at home from chickenBoiled sausage at home from chicken
  6. Do not forget that when cooking sausage will increase in volume, so do not fill out the forms until the end.
  7. Cook on medium heat for 50-60 minutes.Boiled sausage at home from chicken
  8. Cool the prepared sausage slightly and free it from the mold.Boiled sausage at home from chicken

Spicy chicken meat sausage with brandy

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

Chicken Sausage with Cognac


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


  1. Add minced butter to minced chicken meat (it should thaw at normal temperature), egg, brandy, cheese and spices with salt.
  2. Pepper and greens meaten chop and also add to the meat. Stir the mixture well.
  3. Ready stuffing can be put on the foil and rolled up in the form of sausages. Do not forget to pre-lubricate it with oil.
  4. The edges firmly fasten and wrap with cling film.
  5. Put the semi-finished products in the oven and bake at a standard temperature of 1 hour.
  6. Let the prepared sausages cool and put them in the fridge.

Homemade sausage with gelatin

Rather simple and quick recipe for cooking chicken sausage. Thanks to gelatin, baking juice turns into jelly and the meat remains juicy. The result is a great taste of jellied sausage.

Homemade Chicken Sausage with Gelatin


  • 700 g chicken fillet;
  • 30 g of gelatin;
  • 15 g paprika;
  • 5 grams of dry garlic (can be replaced with 1 clove of fresh);
  • 5 g of spice with olive herbs;
  • 5 g of dried dill or a couple of fresh twigs;
  • salt and pepper to taste.


  1. Chicken meat cut into small cubes, season with salt and pepper and mix well.
  2. To the resulting mass add paprika, spices and gelatin.
  3. Mix everything again.
  4. For baking, it is best to use a special plastic sleeve. Fix its ends well.
  5. In a preheated oven, bake sausages for 1 hour (temperature 1800WITH).

Fast Food Dish

A quick and easy sausage recipe will help you prepare a snack for a short time for lunch or for a feast.

Homemade Chicken Sausage


  • 1 kg of chicken fillet (take a mixture of thighs and breasts);
  • 500 grams of fat;
  • 5 cloves of garlic;
  • 300 ml of milk (the more fat, the better);
  • natural casing for forming sausage;
  • salt and pepper to taste.


  1. Chop the chicken meat, lard and garlic with a blender or roll through a meat grinder.
  2. Add milk, spices and salt, mix.
  3. You can fill the shell manually or with a special nozzle for the meat grinder. The edges of the shell semi-finished fix tightly.
  4. Make sure that the casing is not filled with minced meat too tightly, otherwise it will burst during cooking or frying.
  5. Sausages can be boiled in a saucepan, and you can immediately fry in a frying pan. Gentle chicken meat is roasted quickly, and the natural casing acquires a magnificent golden hue.
  6. Fry sausages on medium heat until they are lightly browned, and then turn them over.

Sausage made from chicken at home does not contain preservatives, so you can keep it in the refrigerator for no more than 7 days. But believe me - so tasty and nourishing natural product will never lie on the shelves! Chicken sausage is a great addition to side dishes and an excellent ingredient for nutritious, but easy to digest morning sandwiches.

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