If you care about the naturalness and benefits of consumed products, the recipe of the domestic varenka will become indispensable in your arsenal. Despite the fact that usually cooking home sausage is a process that is labor intensive and requires advanced culinary skills, cooking a waffle is easy, and a finished product can be included even in a children's diet.
Cooked sausage at home - recipe
Ingredients:
- beef - 450 g;
- pork - 1,1 kg;
- egg - 1 piece;
- water 75 ml;
- milk powder - 35 g;
- Dried garlic, cardamom, ground pepper - 1/2 tsp.
- salt - 30 g.
Preparation
Both types of meat finely chop or pass through the meat grinder a couple of times, so that the output is a paste-like stuffing. In the finished mince, beat in the egg, add the salt and the remaining spices. Dissolve the milk powder in water and, gradually pouring the liquid into minced meat, whisk the mass with a blender. Viskish minced meat is packaged by special ready-made sausage casings or wrapped with foil with food film / sleeve for baking.
Despite the many existing recipes, take into account the fact that cooked sausages at home, cooked in a bottle is dangerous to health! Since bottled plastic releases harmful substances to the body, under the influence of high temperatures, and this is not at all what we need during the preparation of a natural product.
Place the sausage loaf in a water-filled saucepan and simmer for about two hours at minimum heat. Seed boiled sausage, cooked at home, pour out from boiling water, cover with iced water and leave to cool completely.
Chicken boiled sausage at home
Ingredients:
- chicken meat - 1.2 kg;
- cream - 110 ml;
- egg - 1 piece;
- garlic teeth - 2 pieces;
- onion - 45 g;
- starch - 1 teaspoon.
Preparation
Before you make boiled sausages at home, prepare the meat itself. For chicken sausage it is better to take a mixture of white meat fillets and red meat thighs and shins. Cut the meat into large pieces and blend with a blender. To the resulting puree, beat in the egg, pour in the cream, add the mashed garlic and chopped onion. Put the starch with salt and beat again until a uniform paste is formed. Put the mixture in a baking sleeve and tighten the edges with bundles. In the stuffing should not come across air bubbles, otherwise the shell will explode. Cook the sausage on low heat for one and a half hours.