Homemade Pork Sausage With Chicken. Step-by-step Recipe With Photo

Homemade pork sausage with chicken is a simple recipe for boiled sausage without guts. All you need for cooking is meat, spices and cling film. An important point - when cooking sausages, the 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 lukewarm water to reduce heat.

From spices, in addition to nutmeg and black pepper, paprika, red pepper, dried aromatic herbs (Provencal set for meat) are put into the sausage.

• Cooking time: 2 hours
• Quantity: 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;
• nutmeg;
• table salt;
• water.

Method for preparing homemade pork sausage with chicken

Pour milk powder into a bowl, pour a little warm water, grind milk with water so that no lumps of milk powder remain.

Cut off the chicken fillet from the bone, send the milk with the chicken breast to the blender, grind until smooth. This minced meat will serve to glue the ingredients together, so we grind it thoroughly.

Next, grind the pork in a blender or pass the meat through a meat grinder. For sausages, a shoulder blade or hip is suitable, let there be a little fat on the meat. Unlike chicken breast, minced pork is needed with pieces of meat, it will be tastier. We put a nozzle with large holes on the meat grinder or grind the meat in a blender so that small pieces remain whole.

Mix chopped chicken breast and minced pork. Pour table salt to taste. For this amount of minced meat, you need 2-2.5 teaspoons of coarse salt without additives.

Next, pour in potato or corn starch (level tablespoons!). You can do without it, however, in my opinion, sausage with starch turns out to be softer, besides, there is very little of it.

Season the minced meat - rub the nutmeg on a fine grater, you 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, thoroughly knead the minced sausage, this is an important point, you need to mix the minced meat well with seasonings and knead it like a dough.

Unwind a piece of cling film, fold the film in half or three times. Put the minced meat on the film. The film does not need to be lubricated with anything, since the minced meat contains pork fat.

We roll up thick minced sausages. The size of the products should be suitable for the size of the pan so that you don't have to squeeze the sausage or squeeze it into the pan.

Tie the edges of the film with a tight knot, and once again wrap the sausages in a couple of layers of film.

Pour hot water into a saucepan, put sausages, put on the stove. We heat it up gradually, you cannot bring it to a boil!

Cook at a temperature of about 70-80 degrees Celsius for about 2 hours.

We take out the finished sausage from the water, cool it and put it in the refrigerator for 10-12 hours.

On the table, we serve homemade pork sausage with chicken cold, with mustard and horseradish.

Bon Appetit!