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

My kids love sausages very much! And we ourselves are not averse to boiling an appetizing sausage for dinner, especially when there is no time to cook. But, although now there are on sale special sausages for children, such as "Tiger" and "Leopardik", but something takes a doubt that they are still useful. And what can we say about inexpensive chicken sausages and other GMOs with all kinds of additives. But practically everything that we buy in the store can be cooked at home, and homemade food will be much tastier and healthier. And, and sweets, and, and sausages! It is worth taking a little time to feed the kids with homemade food!

Ingredients for homemade chicken sausages:

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

We will also need cling film. But - attention! - not ordinary, 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 fillets and onions with it, then add the egg, milk, spices and whisk more. The consistency of sausages when using a blender will turn out to be especially homogeneous and tender, almost like the "real" ones.
And if there is no blender, then simply twist the chicken and onion in a meat grinder, and then mix well with the rest of the ingredients.

Let the minced meat stand for 10-15 minutes, and you can proceed to the most exciting stage - the formation of sausages! It was very interesting to me. True, at first the sausages are slightly different sizes - but you just have to get the hang of it, and you will have them one to one, like in a factory!

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

We give an oblong shape. Cut off a piece of the film and carefully, more tightly wrap the minced meat in it, trying to keep less air under the film - small voids are obtained from air bubbles in the sausage.

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

That's what a cool sausage turned out! Where to shop! In our home production, everything is natural 😀

We wrap the rest in the same way. If you make it longer and thinner - you get homemade sausages, if thicker and shorter - sausages. I got 11 sausages a little larger than the purchased ones.

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

Then we catch it and wait until it has cooled down a little, after which we remove the film.

Delicious homemade chicken sausages ready!

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

And 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 - there will be sausages with cheese; for dad, you can make "pork sausages" - sausages with pieces of bacon; for kids - colorful, healthy and funny sausages with pieces of vegetables - carrot cubes, green peas, broccoli ... Imagine!

Bon appetit to you and your kids!

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Sausages are also called " bachelor meal”, Because their preparation takes a maximum of ten minutes, and the dish can be made even by a person who is very far from cooking. But there are in simple food and its disadvantages. The main one is the composition of the purchased product. Sometimes the store sausages don't even smell of 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 themselves. And having tried homemade sausages, the recipe for which will be given in this article, you will completely abandon the store product. After all, you get used to the good quickly. Do you think you cannot repeat the technologies of the food industry at home? Having a good blender and plastic wrap with string makes sausages easy. And most importantly, the result will be tasty and healthy.

Ground meat

In the store, the selection of sausages is truly huge. You can also find dairy, so-called "Children's" or "School", pork, chicken, turkey meat and mixed minced meat. The same variety can be carried over to homemade sausages. The recipe allows you to make them from any meat. You can also fully realize your culinary fantasy... Pour your favorite spices into the meat, add milk, add grated cheese, eggs, herbs, garlic and onions, bacon. To taste the sausages for baby food was more tender, dry cream is introduced into the minced meat. The sausages from the combined minced meat with pork and beef come out very tasty and juicy. For diet sausages, use chicken breast or turkey fillets. If you don't want to mess around with butchering meat, you can buy ready-made minced meat... But be prepared for the fact that, unlike cutlets and brizoles, sausages require very fine grinding of meat.

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 smooth puree. If you don't have a blender on your farm, you can still make homemade sausages. The recipe instructs you to mince the minced meat at least four times. In short, the mass should be smooth and homogeneous. Otherwise, you will not get sausages, but sausages, which, you see, is also good. Already add other ingredients to the scrolled minced meat. What are the proportions? Per kilogram meat fillet you need to take one egg, one hundred grams butter and a glass whole milk... Salt and grated are also required. nutmeg... All other ingredients - pepper (black or red), seasonings, herbs, spices, onions and garlic (but they should also be minced or chopped in a blender), a little brandy, cheese, bacon, bacon and others - can be added as an option.

Formation of products

The homemade sausage recipe requires us to knead the minced meat for a long time. This will not only allow the ingredients to enter the mix, but also fill the mass with air bubbles. The minced meat should be moist. So the sausages will come out juicy and tasty. Then you should hold the minced meat in the refrigerator for a couple of hours, or even better - overnight. And only then proceed to the formation of sausages. Both at home and at the 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 need a special attachment for a meat grinder, with a "tap". You can also do with a confectionery syringe with a large hole. Finally, you can use a tight, cut-off bag. And in order to make sausages in cling film, just a solid work surface and threads are enough. Therefore, we will start with this easiest way to shape products.

Homemade sausages in cling film: a recipe

For convenience, here you can also put the minced meat in a plastic bag with a cut corner or a pastry syringe. We unwind five to six centimeters of cling film, cut off. We put a piece on a flat surface, smooth it out. Put a little minced meat in the center with a strip. With a certain skill, you can use an ordinary tablespoon in this method. We select the edges of the film and close the minced meat. Press gently but firmly to release the air bubbles. This is necessary so that during cooking the sausage does not swell, and its shell does not burst. This will not affect the taste of the dish, but it will spoil the aesthetic pleasure. Having wrapped the sausage, roll it for a while on a wooden board to give the product the shape of an even stick. Then we wrap the ends of the cling film like a candy wrapper. So that they do not open during heat treatment, we wrap them several times with a harsh thread. Before cooking, the recipe for homemade sausages in film prescribes to keep them in the refrigerator for a while. And if you do not plan to use them right away, hide them in the freezer.

Formation of sausages in the intestines

This natural casing for sausages and wieners is sold in the markets. The intestines are kept there in a concentrated saline solution. Therefore, first we need to rinse them by simply putting them on the faucet. The recipe suggests making delicious homemade sausages from lamb intestines. But pork is also fine. After washing the intestine, we put it on the faucet, but not the water supply, but a special nozzle for the meat grinder. Or we fill it, as in the method with cling film, through a syringe or bag. However, there is a nuance. Stuff the intestines with minced meat loosely 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 gut is long, you can make a whole garland of sausages out of it, at an equal distance, intercepting the sections with a harsh thread. This method is more time consuming, but it provides the chef with several advantages. Now we can grill sausages in the gut, fry in a pan or bake in the oven.

How to cook products

In the same way as a store product - in salted water. The recipe for sausages at home does not indicate the cooking time. It all depends on the type of meat, on the shell and on the thickness of the products. If you made thin chicken sausages in cling film, then it is enough to let them boil for five to seven minutes. And here are thick sausages from pork or ground beef in the intestine should be cooked for about half an hour. Cooking times for sausages in the oven, pan and grill can also vary.

Homemade sausages in dough: recipe

Are you an ardent fan of fast food and there is nothing you can do about it? At least make your hot dog less harmful. For this dish, one of two types of dough is used: puff and yeast (both butter and bezoparnoe). Let's first consider the recipe for sausage in dough at home using the first type. Puff pastry sold frozen in the store. Cooking it is long and difficult. And since the hot dog is fast food ( fast food), let's use a purchased product. We will have only sausages for home. Carefully unfold the dough layer. Cut off a narrow strip twice as long as a sausage. Use a rolling pin to give the dough a flat shape. With this tape we wrap the sausage in a spiral. Needless to say, the film needs to be removed from the meat product. Put our sausages on a baking sheet covered with parchment paper or oiled with vegetable oil. Grease the dough with an egg on top. We 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 with them delicious omelet or scrambled eggs. If you bake homemade sausages in a dough in the oven, the recipe advises to sprinkle them with grated cheese five minutes before the end of the process. You will get an appetizing ruddy hat on a platter. Homemade sausages are also delicious as a budget barbecue. Try grilling them with vegetables - it will be delicious. Sausages will also work for the first courses. They need to be added to soups, having previously fried with onions and carrots. The national German dish bigos is also used as one of the components of sausages.

Surely it is not worth repeating once again that homemade food is much tastier and healthier than the dishes offered by our public catering, since any housewife prepares even the simplest food with soul and thoughts about those who will eat it. After all, hardly anyone will think of when preparing homemade dishes to supplement their composition with some artificial colors, flavors and other chemicals that modern industry so eagerly treats us to. This is especially true for sausages and other sausages. That is why I want to learn how to cook my favorite foods on my own. Here we decided to start our research with sausages. We just bought a chilled chicken and, without thinking for a long time, we decided to cook chicken sausages.

Rather than poisoning yourself with an industrial hellish mixture of chemicals, it's better to work for the good of your stomach and health. And let such homemade sausages only remotely resemble the taste of their store counterparts, but there is no doubt about their quality. And for kids it is the most useful and "reliable" food.

Ingredients

So, to make homemade sausages, we have prepared the following ingredients:

• chilled chicken (whole) weighing 1.7 kg.;
• fresh milk - about 180 ml.;
• 1 chicken egg;
• butter - about 50 g;
• salt - two-thirds of a teaspoon;
• paprika - a teaspoon;
• ground black pepper - a third of a teaspoon;
• mustard - a teaspoon;
• vegetable oil- no more than 2 tablespoons.

We used cling film to form the sausages. It took us literally an hour and a half to cook homemade chicken sausages.

Now about the cooking process itself:

First, we thoroughly rinse the chicken and disassemble it into "spare parts" (breast, legs, thighs, wings). Then we put aside the wings (suitable for broth) and half chicken breast(she was "staked out" for making julienne by the main chicken lover in our family). From the rest of the chicken, we remove the place where the most harmful substances are collected - the skin, and from the bones we remove all the pulp (this is what we need). We use the bones together with the wings for broth.

Now we cut the pure pulp (and it turned out to be about 800 grams) into small pieces and, together with the butter (softened), transform it into minced meat using a blender (a meat grinder will also work).

Stir in the frothed egg and some of the milk into the minced meat.

Then we supplement the resulting mixture with spices, seasonings and, thoroughly kneading until smooth, gradually add milk, making sure that the minced meat is not too liquid. It should sit quietly on the spoon and not spread. We leave the ready-made minced sausage alone for 30 minutes so that it is infused.

Cut off a piece of cling film (we used a size of 25 cm x 35 cm), spread a maximum of 2 tablespoons of minced meat in the form of a strip and wrap it gently, giving the shape of a sausage.

This is perhaps the most difficult thing in preparing sausages, since you need to try to tamp the minced meat more tightly, avoiding the formation of voids. Tie the edges of the film in knots. Ready.

We made 12 sausages from all the minced meat, however, not all of the same size in thickness and length. But that's not the point.

Homemade sausages seem to be a problematic dish only in appearance. If you can overcome disgust when working with the intestines, you will get as a result delicious dish that everyone will love. And if you experience an insurmountable incompatibility with pork intestines - cook with a cling film casing - also an option.

About the recipe for sausages at home

Sausages can be made from any minced meat, filling them either with a natural casing (intestines), or wrapping them in cling film. "Real", regular sausages - of course, in a casings of intestines. They are more complicated, therefore step by step recipe with a photo it makes sense to do on the topic of "guts". I will definitely tell you about "lightweight" sausages in cling film, it's quite simple.

As for minced meat, chicken is the most dietary, fatter than chicken and pork, and pork and beef is already without discounts on " healthy eating”, Although sausages will be healthier in any case, because you know and control the composition - that's why they are at home.

Natural casings for homemade sausages

So it all starts with the purchase pig intestines on the market and their preparation for use. How to do it,. In short: you need to cut the intestines into convenient segments (up to 1 meter long), rinse them and process them a little with the blunt side of a knife, then turn the intestines inside out - repeat all the manipulations. The intestines are quite elastic, it is difficult to tear them, so you should not worry about this. Further, do not turn them out, since the outer part of the intestines should be filled with minced meat. For the best effect, you can soak the intestines in cold water slightly diluted with vinegar for a couple of hours.

About minced chicken

Homemade sausages from chicken meat are quite juicy and soft. The main thing is to use non-dry parts of the bird; chicken chops or whole legs are great. And yet, to be on the safe side, you can add a little fresh bacon and raw potatoes... Chicken meat is either finely chopped with a knife, or twisted through a meat grinder using a large nozzle.

When I cook sausages in cling film, I do without a puff. Diet means dietary. The composition is different, the cooking technology is the simplest. Read about her below.

Ingredients

• chicken chop 500 g
• pork intestines 100 g
• fresh lard 50 g
• onion 1 piece
• potatoes 1 piece
• water 1 liter
• vinegar 9% 1 tablespoon
• vegetable oil 1 tablespoon
• salt, spices to taste

How to cook natural casing chicken sausages

1. Everything necessary products prepare. Rinse the intestines well and soak in cold water with vinegar for two hours in advance. Chicken meat must be fresh or chilled. Free the carbonates from the bones, and do not throw away the skin - it will come in handy in minced meat.
2. 
   Rinse the prepared intestines well again under running water and discard in a colander.
3. 
   For the filling, prepare everything you need when loading the meat grinder. Rinse chicken chops and cut into 3-4 pieces each, peel the potatoes, rinse, cut into pieces. Onion peel, cut into 4 parts. Lard cut into small pieces with a knife.
4. 
   Place the nozzle with the largest holes in the meat grinder and twist all the ingredients.
5. 
   Reinstall the sausage attachment on the meat grinder, pull the prepared intestine over the tube. Bleed air from the tube if possible. Tie the end of the intestine in a knot. Salt and pepper the minced meat and proceed to filling.
6. 
   Load the minced meat with a spoon into a meat grinder, drag or twist the sausages as they fill, every 6-7 centimeters. Form 6 sausages in this way.
7. 
   Prepared homemade sausages first need to boil a little, and then fry in a pan or grill.
8. It is very convenient to use a double boiler for this purpose. Place sausages in a bowl, place over a container of boiling water and steam for 20 minutes.
9. 
   Sausages do not need to be pierced, they do not tear or burst at this stage.
10. 
    Then in a frying pan, in hot oil, begin to fry homemade chicken sausages.
11. 
    Using a spatula, turn them over and fry evenly on all sides until bright golden brown.
12. 
    Cooked sausages should be served hot.

Serve a large portion with homemade sausages vegetable salad and homemade tomato sauce.

Advice: after the sausages are boiled, they can be separated from each other by simply cutting the knots with a knife, they will not lose their shape. But it will be easier for you to fry them in a pan.

How to cook homemade sausages in cling film

We have already agreed that in the film we will cook exclusively dietary sausages - no fat, and the chicken itself is delicate - loin parts. Milk and cream are enough. But even children can be treated to dairy sausages.

To prepare 7-8 small sausages, we need:

• chicken fillet 1 pc.
• 1/2 cup milk
• cream 15 ml
• small onion half
• starch 1/2 tsp
• pinch of salt and pepper

Puree the chicken fillet and onion with a blender, add the rest of the ingredients and knead the "dough" for sausages with a spoon. Put in cling film for 2 tbsp. l. mince without a top and roll it tightly into a film in a sausage. We will tie the ends so that the minced meat does not run away. Place the sausages in boiling water and cook. The cooking time depends on the size of the sausage. For small ones, 6-7 minutes is enough.

Everyone knows that store-bought sausages and sausages contain a large number of harmful and dangerous components that can harm the body. Pediatricians do not recommend the use of such products for children under three years of age. And it is better to restrict the child from purchased sausages, sausages and small sausages, as long as possible. A suitable solution in this case would be home cooking. In this article, we will learn how to make homemade sausages for children.

The composition and harm of store sausages

Store sausages contain various chemical fillers, flavors and colors, thickeners and flavor enhancers. The composition includes such hazardous components as phosphates and nitrates, nitrites, carrageenan and others. They make sausages attractive and tasty, but also harmful. In addition, the child gets used to a rich and spicy taste, and then refuses more wholesome and bland food without spices.

Today, only 10-30% of meat is allowed in sausages and wieners. 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 foods can cause serious food poisoning and stomach upset. They burn and irritate digestion, negatively affect the functioning of the heart and blood vessels, kidneys and liver. Low-quality meat products cause food allergies, dysbiosis, a number of chronic diseases, including ulcers, gastritis and others.

The ingredients in the sausages are not completely digested. Moreover, they do not have nutritional value and do not saturate the body. This product is prohibited for children under three years of age. If you nevertheless decide to introduce sausages into your diet, you need to choose quality product, which meets the standards of GOST, or take a special children's sausage. How to choose sausages and sausages for a child, see.

How to cook sausages at home

If you want to diversify your baby's diet, you can make your own sausages and sausages. So you get delicious and safe product... A big plus of sausages is that they are quick and easy to prepare. If you freeze a few of them, if necessary, you can take out a homemade semi-finished product and cook in a few minutes. The result is a satisfying and nutritious product with a safe composition.

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

Sausage recipes for kids

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 cook and loved by children. Grind the chicken in a blender or meat grinder along with the peeled onion (you don't have to use the onion). Then add the egg and milk, salt and pepper. Mix thoroughly and leave for 15 minutes.

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

Appetizing chicken fillet sausages

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

Sausages from chicken fillet with beets, they have a rich, piquant and original taste, as well as an attractive color. However, they do not contain hot spices, seasonings and dyes. Cut the fillet into pieces, then pass through a meat grinder until you get a pasty 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 on a fine grater and squeeze the beet juice through several layers of gauze. The juice is poured into the minced meat, and it gives the sausages an original taste, attractive color and appetizing appearance.

Stir the minced meat thoroughly, salt and pepper, leave for a while. Then we form the sausages and place them in pre-rolled cling film. Roll the products into a tube, while be sure to release air. Cut the film off the roll and tie 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 the right meat for children. It is low-fat and extremely rarely causes allergies, therefore, among all types of meat, doctors advise it to be the first to be introduced into the diet of children. Pass the beef through a meat grinder until it becomes soft and pliable. Heat slightly, but do not boil the milk, pour into the meat mass.

Finely chop the greens and add to the minced meat, break the egg, put a piece of butter and stir the mixture thoroughly. Add salt and pepper, stir again and beat a few times as beef is tough. Place the minced meat on plastic wrap and wrap as described in the 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, put the products in boiling and slightly 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.

For storage, wrap the sausages in edible paper or place in a food grade plastic container. Sausages, wieners and sausages must not be stored in plastic bags! Place items in the refrigerator and use within five to seven days.

The finished product is slightly cooled 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.

Combine 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 frothy head 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 is 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. We knead the mass every hour. Then we roll out the dough to a thickness of half a centimeter and cut into strips.

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