Content
- 1 How to make homemade chicken sausage with gelatin
- 2 Classic recipe for chicken sausage with gelatin
- 3 Delicious chicken sausage with gelatin in the oven
- 4 Chopped chicken sausage with gelatin
- 5 Chicken sausage with gelatin in a slow cooker
- 6 Boiled chicken sausage with gelatin
- 7 Boiled chicken sausage with gelatin
- 8 Chicken breast sausage with gelatin and garlic
- 9 Storage rules
- 10 Conclusion
Self-preparing meat delicacies allows you not only to save the family budget, but also to obtain a product of the highest quality. Chicken sausage with gelatin at home is a fairly simple recipe that even novice cooks can handle. A minimum set of ingredients will allow you to get a real gastronomic masterpiece.
How to make homemade chicken sausage with gelatin
The main ingredient for the recipe is poultry. You can use not only fillet, but also ham as a base. Meat taken from thighs and drumsticks is juicier than chicken breasts, but it requires more time and labor during the cooking process.
A minimum set of ingredients will allow you to get a real delicacy
The most time-consuming part of the cooking process is preparing the chicken. Experienced housewives recommend using finely chopped meat - this approach allows you to preserve the juiciness of the product. A faster way is to use a meat grinder or food processor.Mechanically minced meat makes the roll less juicy, but softer and more tender.
Another essential component is gelatin. Since a large amount of juice is released from chicken during the preparation of sausage, the gelling agent allows it to be preserved. Gelatin does not need to be pre-dissolved in water, since when heated it will melt and mix with the juices.
Depending on the recipe used, you can change the set of spices used. In addition to salt and pepper, many housewives add paprika, dried dill and Provençal herbs. Fans of more piquant dishes use garlic and hot red pepper.
Most recipes differ not only in the ingredients used, but also in the method of preparation. Chicken sausage with gelatin can be made in the oven, slow cooker, or by boiling in boiling water. To obtain a truly high-quality delicacy, strict adherence to the recipe is necessary.
Classic recipe for chicken sausage with gelatin
The traditional method of preparing the delicacy involves boiling the meat mass in cling film. Classic homemade doctor's sausage made from chicken with gelatin has a delicate taste and is distinguished by a minimal set of spices. To prepare the dish you will need:
- 4 chicken legs;
- 30 g gelatin;
- 2 cloves of garlic;
- ground pepper and salt to taste.
First you need to prepare the meat component. Remove the skin from the hams, then use a sharp knife to separate the muscles from the bones. Using a meat grinder, the chicken is ground into minced meat, mixed with spices, garlic and dry gelatin.
Fillet ground in a meat grinder guarantees a delicate structure of the finished product
The resulting mass is placed on a sheet of cling film and wrapped in a roll. Heat water in a large saucepan. The resulting sausage is dipped in boiling water and boiled for 50-60 minutes, depending on the final thickness. The finished product is left for 15-20 minutes in water, after which it is cooled and put in the refrigerator overnight.
Delicious chicken sausage with gelatin in the oven
Many housewives prefer to cook deli meats in the oven. This processing method allows you to obtain a product that is in no way inferior to the classic recipe. For the sausage you will need:
- 600 g chicken meat;
- 1 tsp. salt;
- 30 g dry gelatin;
- ¼ tsp. black pepper;
- 1 tsp. Provençal herbs.
Using the oven allows you to preserve the maximum amount of juices inside the dish
The chicken is cut into small pieces or minced in a meat grinder. It is mixed with spices and gelatin. The resulting mass is placed in a baking bag and placed on a greased baking sheet. The future sausage is placed in an oven preheated to 180 degrees for 40 minutes. The finished delicacy is cooled and put in the refrigerator for 5-6 hours until the gelatin completely hardens.
Chopped chicken sausage with gelatin
Larger parts in the finished product allow the meat flavor to be better revealed. You can prepare chopped chicken sausage with gelatin both in the oven and in a saucepan. Regardless of the chosen method, for the recipe use:
- 1 kg chicken fillet;
- 40 g gelatin;
- salt to taste;
- 100 ml water;
- ½ tsp. ground pepper;
- 2 cloves of garlic.
The combined method of cutting meat improves the appearance of the finished product
The most crucial moment for preparing chopped sausage is cutting the meat correctly. It is recommended to divide the chicken into 3 parts, each of which is chopped into pieces of different sizes.
All ingredients are combined into one mass, and the future sausage is formed from it using cling film. It is placed in boiling water and boiled for about 40 minutes until fully cooked. To harden the gelatin, place the sausage in the refrigerator for 6 hours. It is not recommended to cut the finished product too thin to avoid cracking.
Chicken sausage with gelatin in a slow cooker
The use of modern kitchen appliances allows you to prepare real delicacies without spending a lot of effort. Chicken sausage in a slow cooker turns out very tender and juicy. For the recipe you will need:
- 400 g chicken fillet;
- 400 g of meat from hams;
- 30 g dry gelatin;
- salt and spices to taste.
The length of the finished product should not exceed the size of the multicooker bowl
The meat is ground in a meat grinder until smooth, mixed with gelatin, pepper and salt. The finished mixture is hermetically wrapped in film or foil, forming a sausage 10-15 cm in diameter. The length of the stick should not exceed the size of the appliance bowl. Place several prepared sausages into the multicooker, fill them with water and turn on the “Stew” mode for 2 hours. The future delicacy is sent to the refrigerator until completely frozen.
Boiled chicken sausage with gelatin
Lovers of a brighter taste can diversify the recipe for preparing the delicacy with spices. Herbs, garlic and paprika can be added as an addition.The final taste of home-cooked chicken sausage with gelatin will not leave any gourmet indifferent. For the recipe use:
- 1 kg chicken fillet;
- 40 g gelatin;
- 2 cloves of garlic;
- 1 tsp. dried dill;
- 100 ml water;
- 1 tsp. paprika;
- ground pepper and salt to taste.
Spices make the taste of the finished delicacy brighter and more multifaceted
Poultry meat is ground in a meat grinder with a large mesh, mixed with gelatin, water and other ingredients. From the resulting mass, using a film or baking bag, form a dense, medium-sized sausage. It is boiled in boiling water for about an hour until cooked, then cooled and put in the refrigerator until the gelatin completely hardens.
Boiled chicken sausage with gelatin
This recipe is best suited for people who eat exclusively healthy foods. A minimum set of products allows you to get real PP sausage from chicken breast with gelatin. For the recipe you will need:
- 1 small chicken;
- 30 g gelling agent;
- 0.5 tbsp. l. salt
Pre-cooked chicken is ideal for making sausage
The carcass is divided into several parts and boiled in boiling water until fully cooked for about an hour. The meat is completely separated from the bones, disassembling it into fibers. The future sausage base is salted, mixed with gelatin and 50-100 ml of broth is added to make the finished product more juicy. Form a small loaf from the mass, tightly wrap it in cling film, and put it in the refrigerator until it hardens completely.
Chicken breast sausage with gelatin and garlic
Lovers of brighter and more savory dishes can increase the amount of additional ingredients for a more multi-faceted taste of the finished product. Garlic greatly enhances the aroma of the delicacy.
To prepare this homemade sausage you will need:
- 700 g chicken meat;
- 20 g dry gelatin;
- 1 head of garlic;
- salt to taste.
Garlic sausage has a brighter aroma and piquant taste
Chicken fillet is cut into small pieces. Chop the garlic not too finely with a knife. All ingredients are mixed until smooth and placed in a baking bag. The future chicken sausage is kept in the oven at 180 degrees for up to 40 minutes. The finished dish is cooled and put in a cold place until completely frozen.
Storage rules
Unlike store-bought counterparts, which use special preservatives to increase shelf life, homemade chicken sausage cannot be stored for several months. Natural ingredients are kept in the refrigerator for up to 2 weeks. The optimal temperature is from 2 to 4 degrees.
Homemade sausage must be hermetically sealed. It is protected from open air - it contains bacteria that, when in contact with meat, accelerate its spoilage. It is best to place the finished product in an individual bag and store it in a separate drawer in the refrigerator.
Conclusion
Homemade chicken sausage with gelatin is a great find for people who take a responsible approach to choosing products for themselves and their family. Using only natural ingredients, you can get a wonderful delicacy that delights with its bright taste and aroma. The recipe is perfect even for inexperienced housewives who are not familiar with all the intricacies of culinary science.
