How to make homemade sausages for a child. Homemade chicken sausages Homemade chicken sausages

Everyone knows that purchased 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 the age of three. And it is better to limit the child from purchased sausages, sausages and sausages, as long as possible. A suitable solution in this case would be the preparation of products at home. In this article, we will learn how to cook homemade sausages for children.

The composition and harm of store sausages

Store-bought sausages contain various chemical fillers, flavorings 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 a rich and spicy taste, and then refuses more wholesome and insipid food without spices.

Today, only 10-30% of meat is allowed in sausages and sausages. And this is not the pulp of meat, 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 indigestion. They burn and irritate digestion, adversely affect the functioning of the heart and blood vessels, kidneys and liver. Poor-quality meat products cause food allergies, dysbacteriosis, a number of chronic diseases, including ulcers, gastritis and others.

The components in the composition of sausages are not digested to the end. 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 the diet, you need to choose a quality product that meets GOST standards, or take a special children's sausage. How to choose sausages and sausage for a child, see.

How to cook sausages at home

If you want to diversify your baby's diet, you can make sausages and sausages with your own hands. So you get a tasty and safe product. A big plus of sausages is that they are quick and easy to prepare. If you freeze a few pieces, if necessary, you can get 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 food film for the microwave, which can withstand the high temperature of boiling and cooking. The usual film will not withstand such a temperature and will burst. Let's look at the basic sausage recipes for children.

Sausage Recipes for Kids

Classic chicken sausages

Chicken fillet or breast - 500 grams;
Chicken egg - 1 piece;
Milk - 100 ml;
Bulb - 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 a peeled onion (onion can be omitted). Then add egg and milk, salt and pepper. Mix thoroughly and leave for 15 minutes.

Lay out and roll out cling film about 15 centimeters long. Put two tablespoons of minced chicken on the edge. Roll into a roll, cut off the film at the ends, tightly and tightly tie into knots. You can easily make sausages of any thickness and length. Instead of chicken, you can take a 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;
Beets - 1 large fruit.

Chicken fillet sausages with beetroot 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 a paste-like minced meat is obtained. To do this, it is desirable 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. Juice is poured into minced meat, 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 sausages and place them in a pre-rolled cling film. Roll the products into a tube, while be sure to release the air. Cut the film from 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 a suitable meat for children. It is low-fat and rarely causes allergies, so among all types of meat, doctors advise introducing it into the diet of children first. Pass the beef through a meat grinder so that it becomes soft and pliable. Slightly heat, 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 mix the mass thoroughly. Add salt and pepper, stir again and beat a few times as beef is a tough meat. Put 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, lay 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 pass freely through the holes, and the film will not burst.

For storage, wrap sausages in food paper or place in a food-grade plastic container. Sausages, sausages and sausages cannot be stored in plastic bags! Put the products 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 the 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 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 head of foam appears. Meanwhile, sift the flour and mix with salt. Add the ripened yeast, the remaining warm milk, butter and egg.

How to cook chicken sausages at home

Products:

Minced chicken - 1-1.2 kg (use breasts or thighs)
Egg - 2 pcs.
Milk - 200 ml
Butter - 100 gr.
Salt, pepper to taste

Cooking:

Everything is ready very quickly. It is better not to use store minced meat when there is a food processor or meat grinder - this is a matter of 2 minutes. Especially if you use breast or fillet. Let's get started.

We make stuffing. We scroll the meat in a meat grinder with a fine grate or on a combine. Pieces are not needed here, minced meat should be homogeneous.

Add butter, it is better to take soft, room temperature. If suddenly you forgot to get it out of the freezer in advance, it does not matter. We use ice cream, just chop it with a knife into small crumbs.

Now it's eggs and milk. First we introduce the eggs - mixed, then the milk. Pour milk in parts, mixing well each time. Salt and pepper, you can add other favorite spices.

Now let's proceed directly to the formation of sausages. For this we need food film. Spread the film on the work surface. I laid a film on the cutting board, cut it off about 30-40 cm, maybe a little more. Spread the minced meat from one edge of the film with a tablespoon and begin to twist the sausages like sweets.

We try to twist it tightly so that all the air comes out, we tie the ends, you can use a film or thread.

The first sausage is the most difficult, then things will go faster and more fun. The amount of minced meat depends on how large you want to get a sausage, 1-2 tbsp. l. will be quite enough. If you need more sausages, then feel free to put 4 tbsp. l.

I had 1.3 kg of minced meat, it turned out 23 sausages, for one sausage I used 1.5 tbsp. l minced meat.

How to cook and serve

Boil chicken sausages in water, after boiling, cook for 15 minutes over medium heat. Do not be afraid of the film, nothing will happen to it, it will remain intact. You can serve simply boiled or lightly fry them in a pan (already boiled). We liked just boiling them with mashed potatoes and a salad of fresh vegetables. By the way, they taste like dairy stores, delicious!

Cooking for the future

Chicken sausages can be frozen and you will always have a quick dinner ready with any side dish. Cooking time can be extended by a few minutes. I note the time after boiling, and the same 15 minutes is enough.

Despite the fact that chicken sausages are being prepared, they are still very satisfying, and how juicy! I definitely recommend that you try and evaluate this amazing recipe for yourself. Homemade always tastes better.

With uv. Margarita Sizonova.

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Are we always confident in the quality of sausages that we buy in stores? Unfortunately no. On the contrary, it seems that every year there is less and less meat in industrial sausages, and more and more all kinds of substitutes, additives and “improvers”. However, the quality can be controlled if there is a little time and a desire to cook natural homemade chicken sausages on your own. It's not difficult at all.

The dietary product is tender, juicy and fragrant. Homemade sausages are cooked in double or triple quantities, wrapped in cling film and frozen, so they will always be at hand: just defrost in the microwave or fry in a pan, and a nutritious dinner is ready. Homemade convenience foods often serve as the basis for preparing other dishes, they are convenient for picnics.

If you add pork to the chicken company, you will get no less tasty chicken and pork homemade sausages. True, it will take a little longer to cook them.

Cooking time: 50-60 minutes / Yield: 12-14 small or 8 large sausages

Ingredients

chicken fillet 2 pieces
milk 1 glass
cream 30 ml
bulb 1 piece
egg 1 piece
starch 1 teaspoon
salt, pepper to taste

Cooking

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Cut the chicken fillet into small pieces.

Send the meat to a blender. Put the peeled and chopped onion there.

Grind meat with onions until smooth. You can also use a meat grinder by passing the chicken through a fine grate 2-3 times.
Add an egg to the minced meat.

Transfer the minced meat to a deep bowl and add the cream. Stir the cream into the meat and lightly beat the minced meat.

Pour milk into meat mixture. Mix thoroughly.

Add starch and salt and pepper to taste. Other spices can be used if desired.

Unwind a little cling film and lay in the center 2-3 tbsp. mince spoons.

Wrap the minced meat in a film so that you get a dense sausage. Make sure that there is not a single open area left where the stuffing could “escape”. Tie the ends securely with a knot or thread.

Boil water in a large saucepan and send sausages there. Boil 15 minutes.

Boiled sausages are completely ready for use. They can be further fried or baked if desired. If you are preparing the product for the future, let it cool before sending it to the freezer.

The main component of homemade chicken sausages, of course, will be minced chicken. Therefore, make sure that the minced meat or chicken fillet is fresh. You can use store-bought minced chicken, or you can make your own.

Cut the chicken fillet into pieces and pass through the smallest (so the minced meat will be more tender) grate in a meat grinder. If you have only a medium and large grate, then scroll the minced meat twice to chop the meat as much as possible.

Add a medium-sized chicken egg, soft butter, milk (fat content, in principle, does not really matter, I took 2.5%), salt, pepper and ground coriander on the tip of a knife to the minced meat.

If your family has small children, then make sure that their sausages are with a minimum of spices. First, add the egg, milk and salt to the minced meat, mix well and divide into two parts. Add black pepper, sweet paprika and coriander to the adult portion, if desired, you can also season with sweet paprika, and leave the children's part untouched.

Now the most interesting thing is the formation of sausages. Decide on the size: it will be thick sausages, long and thin, or very tiny for kids.
Place about 2 tablespoons of minced meat on cling film.

Roll it tightly, wrapping it several times so that the stuffing does not “run away”, forming a sausage of a certain size.

Wrap like a candy, tightly knotting the edges with a knot or tightening with a thread. To distinguish children's sausages from adults, tie the first ones with red or other colored thread, so you definitely won't confuse them. Try to tightly fold and tie the film, then there will be no excess air and after cooking the sausage will turn out to be even and dense, without holes.

Boil water in a saucepan. Boil sausages for 15 minutes. Everything is ready.

Chicken sausages can be frozen for future use. There are two options:

Freeze raw in a film, and then, without defrosting, boil.

Freeze ready-made (boiled), and then, using any available heat treatment method (for example, a microwave or oven), give them the desired look.

Homemade sausages are a healthy and tasty alternative to store-bought ones. Such sausages can be prepared from chicken or turkey fillets. Use cling film as a shell. If desired, you can add shelled pistachios, champignons, sweet peppers or herbs to sausages, and replace milk with cream. If you are preparing sausages for young children, then exclude garlic and black pepper from the recipe. Sausages can be prepared for the future - just freeze them.

Prepare the necessary products.

Rinse chicken fillet, dry and cut into pieces.

Pass the chicken fillet, peeled onions and garlic twice through a meat grinder.

Add softened butter, warm milk, egg, salt and spices to minced chicken.

Mix thoroughly.

Spread cling film on the table. Put 2 tablespoons of minced meat on the edge of the film. Form a sausage by tightly wrapping the minced meat in 2-3 layers of film. Cut off the excess film. Tie one end of the film in a tight knot.

Tie the other end of the film in a knot, being careful not to leave air inside the film with minced meat.

Sausages can be made in different sizes. Little sausages will be to the taste of children.

Dip the sausages in boiling water and cook for 15 minutes.

Transfer the cooked sausages to a colander and let the water drain. Remove film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients, I get about 20 pieces of medium-sized sausages. If you make little sausages for children, then they will turn out twice as much.