Homemade pork and chicken sausage
Homemade pork sausage with chicken is a simple recipe for boiled sausage without guts. An important point - when cooking sausage, water should not boil! If there is no culinary thermometer, then the temperature is determined as follows - light steam forms above the water, and small bubbles sometimes collect at the bottom of the pan. If the water is about to boil, add warm water to reduce heat.
From spices, in addition to nutmeg and black pepper, paprika, red pepper, dried aromatic herbs (Provence meat set) are put in sausage.
- Time for preparing: 2 hours
- Amount: 700 g
Ingredients for Homemade Pork Sausage with Chicken
- 300 g chicken breast;
- 500 g of pork;
- 2 tablespoons of starch;
- 2 tablespoons of milk powder;
- black pepper;
- common salt;
A method of preparing homemade pork sausage with chicken
Pour milk powder into a bowl, pour a little warm water, rub the milk with water so that there are no lumps of milk powder left.
Cut the chicken fillet from the bone, send the milk with the chicken breast into a blender, chop until smooth. This stuffing will serve for gluing the ingredients, so grind it thoroughly.
Next, grind the pork in a blender or skip the meat through a meat grinder. For a sausage, a shoulder blade or hip part is suitable, let there be a little fat on the meat. Unlike chicken breast, minced pork is needed with pieces of meat, so it will be tastier. We put a nozzle with large holes in a meat grinder or grind meat in a blender so that small pieces remain intact.
Mix the chopped chicken breast and minced pork. Pour to taste table salt. For such a quantity of minced meat, 2-2.5 teaspoons of coarse salt without additives are needed.
Next, pour potato or corn starch (tablespoons without a hill!). You can do without it, but in my opinion, sausage with starch turns out to be more tender, besides it is not enough.
We season the minced meat - we rub the nutmeg on a fine grater, we need a small pinch, as this is a very aromatic spice.
Grind black pepper in a mortar, add to the rest of the ingredients.
When all the ingredients are collected in a bowl, carefully knead the sausage stuffing, this is an important point, you need to mix the minced meat with seasonings well and knead it like dough.
Unwind a piece of cling film, fold the film twice or three times. Put the minced meat on the film. The film does not need to be lubricated, since the minced meat has pork fat.
We roll thick sausages from minced meat. The size of the products should fit the size of the pan so that you do not have to squeeze the sausage or squeeze it into the pan.
We tie the edges of the film with a tight knot, and once again pack the sausages in a couple of layers of the film.
Pour hot water into the pan, put sausages, put on the stove. Heat gradually, you can’t bring to a boil!
Cook at a temperature of about 70-80 degrees Celsius for about 2 hours.
We take the prepared sausage out of the water, cool and put it in the refrigerator for 10-12 hours.
On the table, home-made pork sausage with chicken served cold, with mustard and horseradish.
Enjoy your meal!