Homemade Sausages Without Casing

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Full recipe

Once I caught myself thinking that I stopped liking the usual store sausages, which I always bought. Nothing seemed to change radically in them, but I began to feel more fat, flavors and other things. There are, of course, good tasty vienna sausages, but they are not cheap, so do not eat them every day. That’s when I decided to make home sausages from chicken. According to the same recipe, you can also cook from turkey.

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For starters, let’s choose meat. I take a combination of chicken breast and hip fillet, so the sausages get juicier. If the hip fillet is not sold in a store, it is easy to make it at home by simply separating the meat from the bone, from the usual hip.

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In addition to chicken, you will need milk, chicken egg, onion and spices. After the first cooking, you can adjust the salt and spices to your taste. Although it seems to me that this recipe is quite balanced.

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All ingredients are thrown into the blender and twisted to a homogeneous state. If you don’t have a blender at hand, you can prepare minced sausages with a meat grinder. I would recommend scrolling the meat on the grinder 2-3 times to make the structure of the minced chicken more delicate.

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Ready minced meat must be assembled into a sausage form and boiled. We can achieve this with a food film. We unwind a piece of film and spread it out on the table. It is better not to cut off a piece from the skein at once, so that it does not wrinkle heavily on the table. Now lay out on the film 1-2 spoons of minced meat and begin to wrap carefully.

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Fold the sausage, twist the ends of the film and tie them with a thread or an ordinary knot. We get real home sausages.

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I always try to make sausages of the same size, but sometimes it turns out a little scatter. This time I got 15 pieces.

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The last cooking stage remains – boiling. We gather water in a pot, bring it to a boil and throw our sausages there. If you are not sure that the ends are tightly tied, try not to put them in the water. Just drop the sausages, leaving the ends of the food film above the surface.

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Homemade sausages are small in size, so you should cook them for about 10 minutes. At the end of the cooking we catch the sausages with a ladle or pull the ends. We unwrap the film and enjoy the delicious sausages.

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If desired, you can add sliced olives, cheese, ham and other additives to the prepared sausages. I also want to note that sausages cooked at home, according to this recipe, are completely healthy and can diversify the diet.

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Bon appetit! Don’t starve 😋