Delicious sausages, boiled pork, frankfurters - all this is very easy to prepare in your home kitchen. And contrary to the expectations and fears of many housewives, this task is not so troublesome. But the family will enjoy homemade delicacies, without preservatives, dyes and “improvers” - only fresh products and natural taste.

For example, try making homemade chicken sausage in the oven. The recipe that we offer you is extremely simple and does not require any hard-to-find components: intestines are not needed for the casing, the sausage will be cooked without them, in a baking sleeve. The most labor-intensive part of the cooking process is finely chopping the meat, after which all you have to do is mix all the ingredients, tie the sausage in a sleeve and send it to the oven.

During cooking, the sausage will release a lot of juice, and after it is ready, just put it in the refrigerator and wait until it cools completely - the meat will remain juicy, and the released liquid will turn into jelly thanks to the gelatin. Once you try this chicken sausage, you will understand that ready-made store-bought products are no match for it.

Ingredients

• 700 grams of chicken fillet (2 large pieces)
• 30 grams instant gelatin
• 15 grams paprika
• 5 grams granulated garlic
• 5 grams of Provencal herbs mixture
• 5 grams dried dill
• salt and pepper - to taste

How to cook chicken sausage in the oven

Wash the chicken fillet thoroughly and dry. Using a sharp knife, cut the meat into cubes no larger than 1 cm.

Season the meat thoroughly with salt and pepper, mixing thoroughly. Remember that after the sausage has cooled, the salt in it will be felt a little less, so salt the meat “with reserve”.

Then add spices to the seasoned meat: paprika, garlic, herbs, and gelatin.

Mix the mixture thoroughly. Under the influence of temperature in the oven, gelatin will dissolve in the juice, which will release the meat, and after cooling, it will hold all the pieces together.

Place the prepared minced meat in a baking sleeve, wrap it in the form of a cylinder with a diameter of 8-10 cm and tie the edges tightly.

Bake chicken sausage at 180 degrees for 50 minutes. Then place the product in the refrigerator until completely cooled. Turn the sausage over from time to time as it cools so that the released juice is distributed more evenly and hardens gradually.

This sausage is perfect for both sandwiches and the holiday table.

Homemade chicken sausage is a healthy and low-calorie alternative to store-bought sausage. It is best to cook it in a natural shell, that is, in the intestines. But it’s not always possible to bother with the intestines, so you can make chicken sausage in cling film or foil. We cook sausage in a saucepan or bake it in the oven, it always turns out no worse, but much better than store-bought. I recently learned another new method - chicken sausage is cooked in plastic bottles.

We all love boiled sausage, but it is becoming unsafe to eat what is offered in supermarkets. What can we say about giving this sausage to children. So let's learn how to cook different types of delicious chicken sausage ourselves. Choose any recipe from those that we have presented for you to choose from. And cook with pleasure!

Today in this article:

Homemade chicken sausage with gelatin in the oven, in foil

I often cook this simple sausage. It’s not always possible to bother with the intestines, so I wrap the sausage in cling film and foil. I bake it in the oven. The taste is excellent, and the whole preparation consists of cutting the meat into smaller pieces and packing it tightly in film.

The use of chicken breasts and thighs is due to the fact that the finished product contains both red and white meat. It looks appetizing and tastes much better. And of course, as always, I have a large family. You can take half as much food.

What you will need:

How to cook:

1. So. Wash the chicken breasts and thighs and dry them with a napkin. I select all the bones. And I cut the meat together with the skin into small pieces, 1 cm each. It is better not to use a meat grinder for chicken sausage.
   
2. I put all the chopped meat into a large bowl and at this stage add salt, pepper, chicken seasoning and garlic pressed through a press. I pour the gelatin directly into the meat, no soaking. The main thing is to mix it all well. And I also add mayonnaise to the meat. A little bit for marinating.
   
3. Now I knead everything vigorously again and leave it to marinate for half an hour. So that the gelatin and spices disperse throughout the mass. Then I knead again. I cut large pieces of cling film. I divide all the meat into four parts. This will be four sausages. Now I wrap one piece of meat in each piece of film. It turns out to be such a sausage. I pack it very tightly.
   
4. Now I wrap my four sausages in two layers of foil. I twist the ends and put them in the oven. The baking temperature depends on the power of your oven. I set it to 180 degrees. I bake for about an hour.
   
5. An hour has passed, I take the sausage out of the oven and let it cool. Now I put it in the refrigerator overnight. The next day, we finally take it out and try it. Indescribable yummy!
   

It is not dangerous to give this sausage to children, because it is 100% natural and there is nothing unnecessary or harmful in it.

The following recipe for chicken milk sausage from Alexey Povar's channel

Homemade chicken sausage in intestines - video recipe

This is how easy it is to prepare chicken sausage in the intestines. And if you want to try and create a real culinary masterpiece, then make chicken sausage with pork.

Homemade chicken and pork sausage cooked in the oven

This sausage will not leave anyone indifferent. It is, of course, more high-calorie and fatty than just chicken, but men are crazy about it. I take a kilogram of both pork and chicken, if this is a lot for you, take half as much food.

What you will need:

Preparation:

1. I'm preparing the meat. I wash it, dry it with napkins and grind all the chicken meat and half the pork in a meat grinder. I cut the other half of the pork into small cubes. About 1.5 centimeters.
2. I mix all the meat in a large saucepan. I squeeze the garlic there through a press. Add chicken seasoning, pepper and salt. I add one full tablespoon of salt. But this is a matter of taste.
3. I knead the minced meat very intensively and gradually add half a glass of water.
4. I take out the grate and knife from the meat grinder. I put a narrow-necked attachment on the meat grinder, onto which I carefully pull the pork intestine. Holding the intestine so it doesn’t fall off, I stuff the intestine with minced sausage. I tie it with thread after about 15 centimeters. I also tie the edges with thread.
5. I cover the baking sheet with parchment paper. I place all the resulting sausages on it. I pierce the top of the sausage with a toothpick in several places so that steam escapes and the intestine does not rupture.
6. I put the baking sheet with the sausages in the preheated oven. Temperature 180. I bake for one hour.

The aroma of this treat will bring the whole family together in the kitchen. You can tell about the taste for yourself when you taste this culinary masterpiece.

And now, as promised, an interesting recipe for very quick chicken sausage

Homemade chicken sausage in a bottle

How to cook chicken sausage in a bottle from the MARISHKIN HOME channel

That's it for me about chicken sausage. Thanks to everyone who cooked with me today.

I hope my recipes were useful to you. Click on the social media buttons to save recipes on your page.

Today it is not easy to find tasty sausage of appropriate quality on store shelves. The composition of most products leaves much to be desired. Therefore, you should prepare them yourself for your family. You can make homemade chicken sausage very tasty and easy.

To make the product especially juicy and tasty, you need to take not only chicken, but also lard. Ingredients: 1.5 kg of chicken meat, 2.5 m of pork intestines, 280 g of fresh lard, salt, 1 tbsp. heavy cream, garlic and seasonings to taste.

1. Meat is cut off from any parts of the carcass and finely chopped.
2. Chicken meat, along with lard, salt, garlic and spices, turns into minced meat. After thorough kneading, cream is poured into the mass, and it is sent to a cold place for a couple of hours.
3. To stuff the intestines, a special attachment for a meat grinder is used. Do not fill the workpiece too tightly.
4. Knots are tied every 55-65 cm.
5. All that remains is to pierce the intestine with a needle every 8-9 cm and cook it for 25 minutes in salt water.

Before eating, you can fry the sausage in any oil.

Dietary - chicken breasts

To reduce the calorie content of the finished sausage, you should use only poultry fillets. Ingredients: half a kilo of breast, 90 ml of milk, 2 chicken egg whites, a clove of garlic, a pinch of ground paprika, small. a spoonful of salt and the same amount of potato starch.

1. The fillet pieces are crushed using a blender. The resulting mass is salted, sprinkled with starch, chopped garlic and spices.
2. After adding milk and proteins, the ingredients are thoroughly kneaded again. The last product is needed so that the dish does not fall apart when slicing.
3. The minced meat is laid out on parchment paper and distributed along the entire length of the sheet. A sausage is formed and tied tightly with thread on both sides. They wrap the bag lengthwise and crosswise so that the product does not lose its shape.
4. Cook the sausage in boiling water for 40-45 minutes.
5. All that remains is to put it in the refrigerator for a couple of hours.

To make the sausage have an appetizing color, you can add beet juice to it at the stage of mixing the minced meat.

With added pork

It is better to take lean meat without excess fat. Ingredients: 1.5 kg of pork and 800 g of chicken, a large spoon of salt, a whole head of garlic, 120 ml of milk, a pinch of mustard seeds, coriander and black pepper, a piece of butter, 3 m of intestine. How to properly prepare chicken sausage at home is described below.

1. Meat and chicken are cut into cubes, salted, sprinkled with spices, passed through a meat grinder and left overnight in the cold to marinate.
2. In the morning, crushed garlic and cooled boiled milk are added to the mixture. It is left for another couple of hours.
3. All that remains is to fill the shells with the resulting mixture, tie them in rings, pierce them in several places with a needle and cook in salt water for 45 minutes. The product should not boil during the process.

The finished sausage is greased with butter and cooked on a baking sheet in the oven for another 25 minutes.

Chicken boiled sausage

This is the simplest recipe for homemade sausage, which doesn’t even require pork casings. Ingredients: 960 g chicken fillet, 2 selected eggs, 2 large spoons of potato starch, salt, spices and garlic to taste, 120 ml milk.

1. Using a blender or food processor, the poultry and garlic are turned into a smooth puree. You can also add lard to the fillet to taste.
2. Salt, spices, whole eggs, starch and cow's milk are added to the minced meat. Using a blender, beat the ingredients thoroughly.
3. The mixture is poured into oiled ceramic molds and baked in a very hot oven for 40 minutes.

The finished sausage can be wrapped in film and stored in the refrigerator.

With gelatin in foil

To prepare homemade sausage according to this recipe, you do not need to use intestines or bother with a meat grinder. Ingredients: 1 kg chicken thighs, ½ small each. spoons of special seasoning for chicken and ground black pepper, 15 g of high-quality gelatin, 2 large spoons of mayonnaise, small. a spoonful of salt, 7-8 garlic cloves.

1. The chicken meat along with the skin is cut into small cubes. It is salted, peppered, seasoned with selected spices and crushed garlic.
2. After adding mayonnaise, the minced meat is thoroughly kneaded. All that remains is to pour gelatin into the mixture and mix all the ingredients again.
3. The minced meat is divided into 4 parts, each of which is packed in cling film. Neat sausages are formed from the mass. They are wrapped in foil like candy.
4. The dish will bake for an hour in a hot oven.
5. Next, you will need to put it in the refrigerator overnight.

Sausage can be stored for no longer than 5 days.

Recipe with pork intestines

The milk or cream in the recipe will make the meat soft and tender. This is a must have product. Ingredients: 900 g chicken breast and the same amount of chicken thighs, 2 small. spoons of granulated sugar and the same amount of paprika, a pinch of dried garlic and coriander, 1 tbsp. heavy cream or milk, 2 large spoons of milk powder, salt, pork intestines, cut into 40-60 cm pieces.

1. Thigh and fillet meat is passed through a meat grinder. Powdered milk, salt, and selected spices are added to it.
2. Next, cream or fresh milk is added. The ingredients are mixed well.
3. The intestine is filled with minced meat using a special meat grinder attachment, not too tightly.
4. The preparations are boiled for 20 minutes in salted water.

Instead of a special attachment for a meat grinder, you can use the neck of a plastic bottle.

How to cook in a bottle?

For this recipe, be sure to stock up on a large plastic bottle (1.5 liters). It will become the basis of chicken sausage. Ingredients: whole chicken carcass, onion, sweet bell pepper, bunch of fresh herbs, 3 small. spoons of salt, a pinch of black pepper, 30 g of gelatin.

1. The chicken is boiled in water with salt, onion and half the herbs until cooked. Next, the meat is cut from the bones, and the broth is filtered.
2. From the total mass 2 tbsp is cast. liquids. When the broth has cooled, gelatin is stirred in it and left for half an hour.
3. The remaining greens and sweet pepper are crushed in a blender.
4. The resulting mixture is combined with finely chopped chicken. The mass is salted and peppered.
5. Warmed gelatin is also poured into it.
6. The mass is heated with constant stirring. When it boils, you can remove the pan from the heat and cool.
7. The cooled mixture is poured into a bottle without a top. The workpiece is left in the cold under the film for 7 hours.

The finished sausage is taken out of the bottle (the container must be carefully cut) and wrapped in film.

It’s no secret that the sausages we buy in stores contain virtually no meat. Therefore, now many people make homemade sausage recipes at home. Why not? Using a homemade recipe, the sausage turns out just the way you want it and is very tasty.

Be sure to check out these recipes:

Today I have for you a recipe for making homemade chicken sausage. Or rather, there are 2 recipes, one in the oven in foil, the other also in the oven, but in a sleeve and a tin jar. It turns out to be an excellent homemade delicacy, you won’t be able to tear your ears off... I would rather call this homemade sausage ham, because apart from meat (not counting the necessary additives), there is nothing else.

Well, are you ready? Then let's see what products we will need for the recipe for homemade sausage at home.

Recipe for making homemade sausage at home

Products used:

• chicken thigh pulp - 1 kg.,
• garlic - 7-8 cloves,
• ground black pepper - 0.5 tsp,
• seasoning for chicken - 0.5 tsp,
• mayonnaise - 2 tbsp. l.,
• gelatin - 15 gr.

Recipe for homemade sausage in the oven in foil:

Dear housewives, we will get the meat from chicken thighs ourselves. Because boneless meat is not sold. Well, there is nothing complicated here. We buy chicken thighs, approximately 1.5 - 1.8 kg. Why is there such a big difference, you ask? Because thighs are different, big and small. Therefore, it is difficult to say exactly how many chicken thighs you need to buy to get 1 kg. pulp.

We cut the flesh from the thighs along with the skin, of course, do not forget to wash and dry them first (you can use a paper towel). Cut the chicken meat into small pieces of 1.5-2 centimeters. Add garlic (through a masher), ground black pepper, chicken seasoning, mayonnaise to the meat, mix.

As for the chicken seasoning, I make it myself and I want to tell you what I add to it. A little bit of everything: salt, sugar, paprika, mustard seeds, turmeric. You can make this mixture yourself, according to your taste preferences, you don’t have to stick to these ingredients. Then add 15 grams of gelatin to the sausage mixture, mix and immediately begin making sausages.

Take 4 pieces of cling film or plastic bags. Divide the minced meat into four equal parts. Place one part on the bag and roll it up into a tube as tightly as possible.

Wrap the sausage tube in foil. We twist the foil at the ends, thereby sealing the sausage at the edges. We get a large, round candy, more like a round candy bar. We do this with the rest of the meat prepared for homemade sausage. Place on a baking sheet.

Preheat the oven to 180 degrees and cook homemade sausage in the oven in foil for about an hour, maybe a little more, or vice versa less. Look at your oven. Then we take it out, cool it, and put it in the refrigerator overnight.

And, in the morning we take out our aromatic, tender, very tasty homemade sausage for breakfast. And such compliments will rain down on you in the morning, just have time to accept them. Because a homemade sausage recipe made at home turns out amazingly delicious!

Homemade chicken sausage recipe

I want to offer you another wonderful recipe for homemade chicken sausage today. And you, dear housewives, choose which one you like best. Although I advise you to try both options, I think that both are worthy of your attention. So let's get started...

Products used:

• chicken meat - 600 gr.,
• garlic - 2 cloves,
• ground black pepper - to taste,
• salt - to taste,
• Italian herbs - 1 tsp,
• gelatin - 1 tbsp. l.

Recipe for homemade sausage at home:

In this homemade sausage, I used different meats from chicken, taking chicken breast fillet and meat from thighs and legs. So to speak, I experimented, but in terms of quantity, almost in equal proportions. Basically, buy a whole chicken and cut the meat into different parts.

For this homemade sausage, the meat needs to be cut smaller than in the previous recipe. Place the chopped meat in a dish, add salt and pepper to your taste. Add the garlic through a crusher, pour in the herbs, gelatin, mix everything well. Leave for 20 minutes to brew.

Then we take a tin can and insert a baking sleeve into it. Fill the bag with the prepared sausage mince, pressing lightly.

We tie the package. Preheat the oven to 190 degrees, set the homemade chicken sausage to cook for about fifty minutes to an hour. I repeat all the time, look at your oven. Every housewife knows her oven and can always navigate the preparation of any dish.

We take the finished homemade sausage out of the oven, let it cool in the jar without removing it. Then, in the same jar, we put it in the refrigerator overnight, or even better, for 12 hours. Time is up, we first take the sausage out of the refrigerator, then from the jar, then from the sleeve, cut it and help ourselves.

It’s indescribably delicious, I’ll tell you! A natural delicacy, an awesome recipe for homemade chicken sausage at home, ready. I am sure that you will really like your homemade sausage and will cook it more often. Bon appetit!

By the way, I also want to say something about gelatin. Don't worry about pouring it into the sausage in dry form. During cooking, the meat releases liquid, causing the gelatin to dissolve. And then it will harden in the refrigerator, so everything will be fine.

Step 1: prepare the meat.

For similar sausages you can use both chicken fillet (breast, thighs), cut into small pieces, and ready-made minced chicken. But we will prepare sausage using chicken fillet.
To do this, remove the skin from the chicken breasts. Then rinse the breasts under running water and dry with a kitchen towel. Place it on the board and cut into small pieces, cubes about a centimeter in size. It is important that there are no long components left. Everything must be chopped. Well, except for the skin. In principle, it can be thrown away. After we are done with slicing, we move on to marinating.

Step 2: Season the chicken pieces.

Place the chopped fillet in a deep bowl and sprinkle with the indicated spices. If you don’t have French Herbs seasoning at home, you can take a pinch of these spices separately. The result will be the same. When all the spices have been added to the meat, mix it thoroughly. You can use your hands so that there are no lumps of spicy seasonings left.
Following the seasonings comes food gelatin. There is no need to dilute it. Just fall asleep dry. And mix again. The meat is ready.

Step 3: form the sausage.

In order to make sausage into sausage, we will need a regular cardboard tetra pack. The main criteria will be package height and inner metallized shell. We open the upper “ears” along the edges, and pull up the part that is folded by the seam. It turns out to be a pyramid. Now use scissors to slightly trim the corner and insert one of the blades into the hole. Us I need to rip the seam. We run scissors along it from the inside, helping with the upper blade. The seam is opened. There is no need to remove the cover. We rinse the box thoroughly with running water and fill it with the meat mixture. When the box is filled, we fasten the ripped seam with a stapler. We put a baking sleeve on the box, remove excess air and close the bag with a clamp.

Step 4: cook the sausage.

We place the box of meat vertically in the pan and fill it with water up to the level of the meat in the box. And put it on medium heat. Do not cover with the lid yet. When the water boils, reduce the heat and cover with a lid to keep the box upright. So, Cook the sausage over low heat for an hour and a half.

Step 5: Cool and refrigerate the sausage.

When the cooking time is up, pull the box out of the water and remove the sleeve. Leave the box to cool at room temperature. After half an hour, we move the box in a vertical position as well. in the refrigerator for 3-4 hours.

Step 6: Serve the chicken sausage in the jelly.

After the specified time, the gelatin will harden and the sausage will take dense state. It can be taken out of the box. To do this, lay it carefully horizontally on the board and use a knife to remove the paper clips. Then use scissors to make a cut along the side and, carefully lifting the edge, continue cutting. When removing the sausage from the box, be careful not to damage the jelly casing. Transfer the sausage to a plate and garnish with herbs. The sausage is ready! Chicken sausage in jelly can be served as a cold appetizer, like regular sausage on a sandwich, used as a side dish, or eaten with a salad. There really are a lot of options! Bon appetit!

Instead of a juice box, you can use cling film and parchment. Wrap the meat mass tightly in film and wrap it in two or three layers of parchment, tie it with threads or ropes. You will still need a baking sleeve: place the cocoon in the sleeve and continue according to the recipe;

The sausage can include seasonings to suit your taste, as well as other ingredients. For example, cheese, diced boiled vegetables, herbs, other types of meat;

Store the sausage in the refrigerator for no longer than 4 days, wrapped in foil.