Homemade sausages in cling film. Homemade sausages: chicken and beef. Refinements and variations

Sausages are also called “bachelor’s food”, because their preparation takes a maximum of ten minutes, and the dish can be made even by a person very far from cooking. But the simple dish also has its downsides. The main thing is the composition of the purchased product. Sometimes store-bought sausages don’t even smell like meat. But with an excess of all kinds of preservatives and “flavors close to natural.” Such sausages should not be given to children, and it is not recommended to eat them yourself. And after trying homemade sausages, the recipe for which will be given in this article, you will completely refuse the store-bought product. After all, you get used to good things quickly. Do you think you can’t replicate food industry technologies at home? With a good blender and some cling film and string, making sausages will be easy. And most importantly, the result will be tasty and healthy.

Ground meat

The store has a truly huge selection of sausages. You can also find dairy, so-called “Children’s” or “School”, pork, chicken, turkey meat and mixed minced meat. The same variety can be transferred to homemade sausages. The recipe allows you to make them from any meat. And you can fully realize your culinary fantasy. Add your favorite spices to the meat, add milk, add grated cheese, eggs, herbs, garlic and onions, lard. To make the taste of baby food sausages more delicate, dry cream is added to the minced meat. Sausages made from combined minced meat with pork and beef are very tasty and juicy. For diet sausages, take chicken breast or turkey fillet. If you don't want to bother with cutting meat, you can buy ready-made minced meat. But be prepared for the fact that, unlike cutlets and brizoli, sausages require very fine grinding of meat.

Preparation of minced meat

Do you completely trust your blender? After all, he will have to work hard today. Even if you bought ready-made minced meat, you need to grind it even more until it becomes a smooth puree. If you don’t have a blender on your farm, you can still make homemade sausages. The recipe instructs you to pass the minced meat through a meat grinder at least four times. In a word, the mass should be smooth and homogeneous. Otherwise, you won’t end up with sausages, but sausages, which, you see, is also not bad. Add other ingredients to the rolled minced meat. What are the proportions? For a kilogram of meat fillet you need to take one egg, one hundred grams butter and a glass of whole milk. Salt and grated nutmeg are also required. All other ingredients - pepper (black or red), seasonings, herbs, spices, onions and garlic (but they should also be minced or crushed in a blender), a little cognac, cheese, lard and others - can be added optionally.

Product formation

The recipe for sausages at home instructs us to knead the minced meat for a long time. This will allow the ingredients not only to come together, but also fill the mass with air bubbles. The minced meat should be moist. This way the sausages will come out juicy and tasty. Then you should keep the minced meat in the refrigerator for a couple of hours, or even better, overnight. And only then start shaping the sausages. Both at home and at a meat processing plant, there are two ways to wrap minced meat. These are intestines and cling film. The first method is considered more natural. But in order to form sausages in this way, you will need a special attachment for a meat grinder, with a “tap”. You can get by with a pastry syringe with a large hole. In the end, you can use a tight bag with the tip cut off. And in order to make sausages in cling film, all you need is a hard work surface and thread. So we'll start with this one easy way formation of products.

Homemade sausages in cling film: recipe

For convenience, here too you can put the minced meat in a plastic bag with a corner cut off or a pastry syringe. Unwind five to six centimeters of cling film and cut it off. Place the piece on a flat surface and smooth it out. Place some minced meat in a strip in the center. With some skill, you can use an ordinary tablespoon in this method. We select the edges of the film and close the minced meat. Gently but persistently press to release air bubbles. This is necessary so that during cooking the sausage does not swell and its casing does not burst. This will not affect the taste of the dish, but it will spoil the aesthetic pleasure. Having wrapped the sausage, we roll it on a wooden board for a while to give the product the shape of an even stick. Then we wrap the ends of the cling film like a candy wrapper. To prevent them from opening during heat treatment, we wrap them several times with strong thread. Before cooking, the recipe for homemade sausages in film requires keeping them in the refrigerator for a while. And if you don’t plan to use them right away, hide the products in the freezer.

Formation of sausages in the intestines

This natural casing for sausages and sausages is sold in markets. The intestines are kept there in a concentrated saline solution. Therefore, first we need to rinse them by simply placing them on the tap. The recipe suggests making delicious homemade sausages from lamb intestines. But pork will also do. Having washed the intestine, we attach it to the faucet, but not to the water supply, but to a special attachment to the meat grinder. Or we fill it, as in the method with cling film, through a syringe or bag. However, there is a nuance. The intestines should be stuffed loosely with minced meat so that the meat has room to “grow”. But then the finished semi-finished products need to be pierced in several places with a needle to allow air to escape. If the intestine is long, you can make a whole garland of sausages out of it, intercepting sections at equal distances with a harsh thread. This method is more labor-intensive, but it gives the cook several advantages. Now we can cook sausages in the gut on the grill, fry in a pan or bake in the oven.

How to cook products

Exactly the same as a store-bought product - in salted water. The recipe for sausages at home does not indicate cooking time. It all depends on the type of meat, on the shell and on the thickness of the product. If you made thin chicken sausages in cling film, then just let them boil for five to seven minutes. But thick sausages made from minced pork or beef should be cooked in the intestine for about half an hour. Cooking time for sausages in the oven, frying pan and grill may also vary.

Homemade sausages in dough: recipe

Are you an ardent fan of fast food and can't do anything about it? At least make your hot dog less harmful. For this dish, one of two types of dough is used: puff pastry and yeast dough (both rich and plain). Let's first consider a recipe for sausages in dough at home using the first type. Puff pastry is sold frozen in the store. Cooking it is long and difficult. And since a hot dog is a fast food dish, let's use a store-bought product. We will only have sausages at home. Carefully unroll the dough layer. Cut a narrow strip from it, twice as long as the sausage. Use a rolling pin to shape the dough flat shape. Use this ribbon to wrap the sausage in a spiral. Needless to say, with meat product you need to remove the film. Place our sausages on a baking sheet lined with parchment paper or greased with vegetable oil. Brush the top of the dough with egg. Bake in a preheated oven for about twenty minutes at 180 degrees.

Other ways to make homemade sausages: ideas

You can cut the products into pieces and make a delicious omelet or scrambled eggs with them. If you bake homemade sausages in dough in the oven, the recipe advises sprinkling them with grated cheese five minutes before the end of the process. You will get an appetizing rosy cap on a platter. Homemade sausages are also delicious as a budget barbecue. Try grilling them with vegetables - it will be very tasty. Sausages are also suitable for first courses. They need to be added to soups, after being fried with onions and carrots. The national German dish bigos also uses sausages as one of its components.

My mother often said that there was nothing healthy in sausages so I wouldn’t buy them. At first I was angry because I really like sausages, but then I started making them myself. And it turned out to be much easier than I thought.

And now my children and I eat delicious, and most importantly healthy, sausages whenever we want. Of course, this takes a little time, but the result is worth it. So watch how to make homemade sausages and try it yourself.

Homemade chicken sausages with beetroot juice

Kitchenware and appliances: juicer, knife, meat grinder, blender, cutting board.

Ingredients

Cooking process

Video recipe for making chicken sausages at home

Watch the video to learn how to cook sausages at home in detail. The girl explains in great detail how to prepare the minced meat, get the juice, fill and cook the sausages.

Homemade milk sausages made from beef and pork

Cooking time: 40 minutes.
Number of servings: 15-18.
Kitchenware and appliances: cutting board, meat grinder, knife, blender, bowl.

Ingredients

Cooking process

Sausage recipe video

If you want to see how to make sausages at home in detail, play this video. The man shows everything aspiring cooks need to know to make the most delicious sausages.

What to serve with

Homemade chicken, pork and other sausages can be served with your favorite side dish. Mashed potatoes, buckwheat or rice with butter, pasta and spaghetti. They can be eaten whole or used to make scrambled eggs, omelettes or spaghetti. Sausages are also great with various vegetable side dishes, be it stew or baked vegetables. For a snack, you can just take a couple of sausages with ketchup and some vegetables.

And of course, they make very tasty sandwiches and hot dogs.

• Before tying the edge of the casing, make sure there is no air left in it.
• If you don't have a meat grinder, grind the meat with a blender.
• If you don't have a special nozzle to fill the shells, you can make one by simply cutting off a regular bottle.
• If you can't get special casings, you can make homemade chicken sausages in cling film. To do this, you just need to put the minced meat on a piece of film and wrap it tightly, forming a sausage.

Everyone knows that store-bought sausages and sausages contain a large number of harmful and dangerous components, which can harm the body. Pediatricians do not recommend consuming such products for children under at least three years of age. It’s better to limit your child from store-bought sausages, frankfurters and sausages for as long as possible. A suitable solution in this case would be to prepare the products at home. In this article we will learn how to prepare homemade sausages for children.

Composition and harm of store-bought sausages

Store-bought sausages contain various chemical fillers, flavors and dyes, thickeners and flavor enhancers. The composition includes such dangerous components as phosphates and nitrates, nitrites, carrageenan and others. They make sausages attractive and tasty, but at the same time harmful. In addition, the child gets used to the rich and piquant taste, and then refuses healthier and bland food without spices.

Today, only 10-30% meat is allowed in sausages and sausages. Moreover, this is not meat pulp, but animal fat or skin. In addition, various protein-fat emulsions and protein stabilizers, vegetable oil and water, soy protein, flour, starch and various cereals are added to the composition.

Such products can cause serious poisoning and stomach upsets. They burn and irritate the digestion and negatively affect the functioning of the heart and blood vessels, kidneys and liver. Poor-quality meat products cause food allergies, dysbacteriosis, and a number of chronic diseases, including ulcers, gastritis and others.

The components in the sausages are not completely digested. In addition, they have no nutritional value and do not saturate the body. This product is prohibited for children under three years of age. If you still decide to introduce sausages into your diet, you need to choose a high-quality product that meets GOST standards, or take a special children's sausage. How to choose sausages for a child, see.

How to cook sausages at home

If you want to diversify your baby’s diet, you can make sausages with your own hands. This way you will get a tasty and safe product. The big plus of sausages is that they are quick and easy to prepare. If you freeze several pieces, if necessary, you can take out a homemade semi-finished product and cook it in a few minutes. The result is a satisfying and nutritious product with a safe composition.

For cooking, take a special microwave-safe cling film that can withstand high temperature boiling and cooking. Ordinary film will not withstand this temperature and will burst. Let's look at the basic recipes for making sausages for children.

Sausage recipes for children

Classic chicken sausages

• Chicken fillet or breast – 500 grams;
• Chicken egg – 1 piece;
• Milk – 100 ml;
• Onion – 1 head;
• Salt and pepper to taste.

Chicken sausages are the easiest to prepare products, loved by children. Grind the chicken in a blender or through a meat grinder along with the peeled onion (onion may not be used). Then add the egg and milk, salt and pepper. Mix the mixture thoroughly and leave for 15 minutes.

Lay out and roll out the cling film to about 15 centimeters long. Place two tablespoons on the edge minced chicken. Roll it into a roll, cut off the film at the ends, tie tightly and tightly into knots. You can easily make sausages of any thickness and length. Instead of chicken, you can use turkey. Turkey products are more tender and dietary.

Appetizing chicken sausages

• Chicken fillet – 2 pieces;
• Milk – 100 ml;
• Chicken egg – 1 piece;
• Salt and pepper to taste;
• Beetroot – 1 large fruit.

Chicken fillet sausages with beets have a rich, piquant and original taste, as well as an attractive color. However, they do not contain hot spices, seasonings or dyes. Cut the fillet into pieces, then pass through a meat grinder until you obtain a paste-like minced meat. To do this, it is advisable to scroll the fillet three times.

Add milk to the minced meat, break the egg and mix. Peel the beets, grate them on a fine grater and squeeze through several layers of gauze. beet juice. The juice is poured into the minced meat, it gives the sausages an original taste, attractive color and appetizing appearance.

Stir the minced meat thoroughly, add salt and pepper, and leave for a while. Then we form the sausages and place them in pre-rolled cling film. Roll the products into a tube, making sure to release the air. Cut the film from the roll and tie it tightly at the ends.

Beef sausages

• Beef – 1 kg;
• Milk – 200 ml;
• Chicken egg – 1 piece;
• Butter – 100 grams;
• Greens (parsley and/or dill) – 1 bunch;
• Pepper and salt to taste.

Beef is a suitable meat for children. It is low-fat and extremely rarely causes allergies, which is why doctors recommend introducing it first among all types of meat into children’s diets. Pass the beef through a meat grinder until it becomes soft and pliable. Heat the milk slightly, but do not boil, pour it into the meat mixture.

Finely chop the greens and add to the minced meat, break the egg, add a piece of butter and stir the mixture thoroughly. Add salt and pepper, stir again and pound several times, as beef is tough meat. Place the minced meat on cling film and wrap as described in previous recipes.

How to cook and store homemade sausages

You need to cook homemade sausages in cling film for five to seven minutes. To do this, place the products in boiling and lightly salted water. To prevent sausages from bursting during cooking, before putting the products in water, make two or three punctures in the film with a fork. Air will flow freely through the holes and the film will not burst.

To store sausages, wrap them in food paper or place them in a food-grade plastic container. Sausages, sausages and sausages must not be stored in plastic bags! Place the products in the refrigerator and use within five to seven days.

The finished product is cooled slightly and then the film is removed. Such products can be served boiled with any side dish, or fried in a pan, or used in baking. For example, make sausages in dough. To prepare the dough, take the following ingredients:

• Wheat flour – 450 grams;
• Milk – 150 ml;
• Vegetable oil – 1 tablespoon;
• Dry yeast – 5 grams;
• Chicken egg – 1 piece;
• Salt – ½ teaspoon;
• Sugar – 1 teaspoon.

Mix the yeast with two tablespoons of warm, but not boiled milk, add sugar, a tablespoon of flour and mix thoroughly. Cover the container with a towel and leave in a warm place for half an hour until a foam cap appears. Meanwhile, sift the flour and mix with salt. Add the ripened yeast, the remaining warm milk, butter and egg.

Knead the dough thoroughly so that the mass becomes elastic and does not stick to your hands. Cover the kneaded dough with a towel and put it in a warm place for two hours. Knead the mass every hour. Then roll out the dough to a thickness of half a centimeter and cut into strips.

The sausages need to be boiled until half cooked, carefully remove the film, place on a strip of dough and twist in a spiral. The pieces are baked for about twenty minutes. The result is delicious and appetizing homemade sausages in dough. Other interesting recipes Children's dishes can be found at the link.

Sausages are considered to be a dish that does not bring any benefit, harmful fast food. A similar statement is considered fair in relation to store-bought sausages. industrial production. Meanwhile, with your own hands it is not difficult to prepare exclusively natural homemade sausages, which you can feed even a child without fear.

Chicken is the most common poultry, so its meat is quite affordable. If you cook chicken sausages at home, you can supplement your diet with a safe meat product.

Required ingredients:

• meat - chicken fillet 0.5 kg;
• egg;
• butter – 50 g;
• milk – 100 ml;
• vegetables: carrots, onions, garlic;
• spices or ready-made seasonings for meat: salt, pepper, paprika, coriander.

Cooking process:

1. Cut the chicken meat into pieces and grind using a meat grinder or blender. To obtain a more delicate consistency of the minced meat, you can roll it twice.
2. Grind carrots, onions and garlic immediately along with the meat or grate them separately on a fine grater and add to the minced meat.
3. Add one egg medium size, softened butter.
4. Pour in the milk and thoroughly mix the ingredients of the minced meat until smooth.
5. Add spices and seasonings in a volume of about 0.5 teaspoon.
6. Spread cling film and place about 2 tablespoons of minced meat on it.
7. Roll the film several times, forming a sausage as you wish: long, short.
8. Cut the ends of the film and secure with strong thread. You can simply tie them in a knot or roll them up like a candy wrapper.
9. Boil the finished sausages in boiling water for about 10 minutes, fry in a frying pan until golden brown or freeze.

Traditionally, such sausages are prepared from chicken fillet - breast meat, but in order to make them more juicy, you can add meat from the thighs or drumsticks of the bird to the minced meat.

Cooking turkey in cling film

Turkey is another option for delicious dietary poultry for homemade sausages. Unlike chicken, it practically does not cause allergic reactions, it is more saturated useful vitamins and macroelements.

Required ingredients:

• meat – turkey fillet 0.5 kg;
• medium-sized chicken egg;
• milk – 100 ml;
• vegetables - head onions, garlic;
• spices and seasonings: salt, pepper, paprika, nutmeg.

Cooking process:

1. Grind the meat using a meat grinder or blender to a delicate paste-like consistency, it is better to grind it 2-3 times.
2. Add chopped onion and garlic to the minced meat. When using a blender, it is convenient to chop vegetables directly with meat.
3. Add the egg into the minced meat and mix well.
4. Milk is poured in gradually, assessing the thickness of the minced meat. The base should be such that the minced meat does not spread when forming sausages, and, at the same time, can be easily squeezed out of a pastry syringe or bag.
5. Salt, pepper, add desired spices. For example, paprika will give a beautiful “sausage” color, and nutmeg will add spice.
6. Spread a piece of cling film or prepare pieces of baking sleeve of the required size.
7. Using a pastry syringe or bag, squeeze the finished minced meat onto the film in a thick layer and distribute the mass in the center.
8. Twist the film tightly, pressing at both ends, to form a sausage of the desired size. Tie the ends of the film in a knot or tie with a strong thread.
9. Cook for 5 – 10 minutes or freeze.

To make turkey sausages more juicy, before preparing the minced meat, the meat can be soaked in milk for about half an hour.

How to make sausages for children

In order to feed a child, homemade sausages can be prepared according to any of the two recipes described above. For minced meat, either both types of meat are used: chicken and turkey, or each separately.

When preparing sausages for children, it is better to refrain from using very hot, spicy spices and large quantity salt.

If you are thinking about how to make sausages for children healthier in taste and attractive in appearance, supplement the minced meat with vegetable additives.

Pieces of sweet pepper, carrot, and apple are suitable for this. You can add grated cheese, any herbs or beet juice. It will give the sausages a rich, appetizing color.

Homemade milk sausages

Real milk sausages are made from beef and pork. The minced meat should not contain veins or cartilage. The proportions of meat in milk sausages are 2 parts pork to 1 part beef.

Required ingredients:

• meat – 2 kg pork, 1 kg beef;
• egg - maybe two small ones with a total weight of about 100 g;
• whole milk – 300 g;
• powdered milk – 80 g;
• sugar – 1 tbsp. spoon;
• spices and seasonings: salt, pepper, nutmeg, coriander, dried ground garlic, dry mustard.

Cooking process:

1. The meat is ground using a blender or meat grinder until pureed. For optimal consistency, it is better to swirl it 4 times.
2. Sugar and all spices in a volume of about 0.5 teaspoons each are mixed with each other and added to the minced meat, mixed thoroughly until they are completely dissolved.
3. Add two eggs.
4. Pour in very cold milk. This is necessary because cold minced meat lends itself better to grinding. Milk is poured in gradually, keeping an eye on the consistency.
5. At the end, add dry milk, mixing it in a thin layer.
6. Place the finished minced meat on cling film and form sausages tightly. The ends of the film are secured with a thread or knot.
7. Cook for about 30 minutes.

The ideal casing for milk sausages is intestines - lamb or pork. You can fill them with minced meat using a special attachment for a meat grinder or a pastry syringe.

Beef cooking technology

Beef - low-fat variety meat rarely causes allergic reactions. Thanks to these properties, it is well suited for the diet of young children, along with turkey or chicken. It’s also easy to make delicious homemade sausages from beef with your own hands.

Required ingredients:

• meat – beef 1.6 kg;
• egg – 2 pcs. medium size;
• cream – 200 ml;
• butter – 100 g;
• beets - one small;
• spices and seasonings: salt, pepper, dried garlic and dill, nutmeg.

Cooking process:

1. Beef fillet is cut into pieces, removing the veins.
2. Grind in a meat grinder or blender 3-4 times until pureed.
3. Peeled beets are ground in a meat grinder or on a fine grater. Beetroot juice is squeezed out of the resulting minced beetroot through cheesecloth into meat puree. It will give the sausages an appetizing tint.
4. Add eggs to the minced meat and mix.
5. All spices are mixed and ground together. Each spice needs about half a tablespoon or to taste.
6. Pour in cream 20% fat.
7. Butter room temperature cut into small pieces and mix into the minced meat.
8. Knead the mixture thoroughly until smooth.
9. Place in the refrigerator for 12 hours.
10. Pork or lamb intestines are filled with minced meat using a meat grinder with a special attachment or a pastry syringe. The meat inside is compacted tightly, removing air bubbles inside the shell.
11. The ends of the sausages in the casing are twisted or secured with a thick thread.
12. Cook for about 30 minutes.

Film for homemade sausages

When making sausages at home, you must definitely pay attention to what kind of film will be used for these purposes.

It must be marked:

• that this is food film, not packaging film;
• about the maximum permissible temperature value that it can withstand.

When exposed to the temperature of boiling water, the cling film is not destroyed. But if you plan not to boil the sausages, but to fry them, it is better to wrap the minced meat in a special baking sleeve, which is made of heat-resistant material and can withstand heating up to 200 degrees.

How to properly cook and store homemade sausages

Once the sausages are formed in the cling film, they can either be cooked immediately or stored in the refrigerator or freezer.

Homemade sausages are boiled in boiling water for about 8 minutes. To prevent the film from bursting during cooking, you need to pierce it in several places, for example, with a fork, before lowering the sausages into the water.

The finished product can be stored in the refrigerator for 5 to 7 days. If you do not plan to eat it within this period, it is better to freeze it. Before freezing, sausages can be pre-boiled and cooled, and before eating, reheat them in microwave oven or oven.

I finally figured out how to make homemade sausages for children - tasty, juicy, tender and most importantly - healthy!

My kids love sausages! And we ourselves are not averse to boiling a delicious sausage for dinner, especially when we don’t have time to cook. But, although there are now special sausages for children on sale, such as “Tiger Cub” and “Leopardik”, there is some doubt that they are actually useful. And what can we say about inexpensive chicken sausages and other GMOs with all sorts of additives. But almost everything we buy in the store can be prepared at home, and home-cooked food will be much tastier and healthier. And cheesecakes covered in chocolate. and candies and cookies. and sausages! It's worth taking a little time to feed your kids homemade food!

Ingredients for homemade chicken sausages:

• Chicken fillet – 500-700 g (breast, or cut the flesh from the thighs). It is better if the chicken is also not broiler, but homemade;
• Egg – 1 pc.;
• Milk – 100 ml;
• Onion - 1 pc.;
• Spices – I used only salt and pepper as the most natural seasonings. I think all sorts of curries and seasonings for chicken are unnecessary for a children's dish. But you can add fresh or dried herbs for taste!

We will also need cling film. But - attention! - not an ordinary one, because it cannot be heated to more than 40-60C, but one that is suitable for a microwave, as readers suggest in the comments.

How to cook homemade sausages:

If you have a blender, grind the fillet and onion with it, then add the egg, milk, spices and beat some more. When using a blender, the consistency of sausages will be especially homogeneous and tender, almost like “real” ones.
And if you don’t have a blender, then simply grind the chicken and onions in a meat grinder, and then mix thoroughly with the rest of the ingredients.

Let the minced meat sit for 10-15 minutes, and you can begin the most exciting stage - forming the sausages! It was very interesting to me. True, at first the sausages turn out to be slightly different sizes - but once you get the hang of it, you will have them exactly the same, just like at the factory!

So, unwind about 15 cm of film, put 2 tablespoons of minced chicken on its edge.

Give it an oblong shape. We cut off a piece of film and carefully, tightly wrap the minced meat in it, trying to leave less air under the film - air bubbles create small voids in the sausage.

Having rolled the film with minced meat into a “pipe”, we twist both edges, like a candy wrapper. And then we tightly tie the edges of the film on the sides into knots.

What a great sausage this turned out to be! Where are the shops? In our home production, everything is natural #128512;

We wrap the rest in the same way. If you make it longer and thinner, you get homemade sausages; if you make it thicker and shorter, you get sausages. I got 11 sausages, slightly larger in size than store-bought ones.

Place the sausages in boiling salted water and cook for 5-7 minutes.

Then we catch them and wait until they cool down a little, after which we remove the film.

Delicious homemade chicken sausages are ready!

You can eat them simply boiled, or you can lightly fry them in a frying pan with vegetable oil to give them a more appetizing look.

You can also prepare homemade sausages for future use and store them in the freezer, taking them out and boiling them as needed. Very convenient, so now we will cook sausages at home.

I think it will be possible to experiment and diversify the recipe: add pieces of cheese - you will have sausages with cheese; for dad you can make “shpikachki” - sausages with pieces of lard; for kids - colorful, healthy and fun sausages with pieces of vegetables - carrot cubes, green peas, broccoli... Get creative!

Bon appetit to you and your children!

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