How to make homemade sausages
Certainly it is not worth repeating once again that homemade food is much tastier and healthier than the dishes offered by our catering, since any housewife prepares even the simplest food with a soul and thoughts about those who will eat it. After all, hardly anyone will come up with the preparation of homemade dishes to supplement their composition with some kind of artificial colors, flavors and other chemicals that modern industry treats us so diligently with. This especially applies to sausages and other sausages. That is why I want to learn to cook your own products by yourself. Here we decided to start our research with sausages. We had just purchased a cooled chicken and, without thinking for a long time, we decided to cook chicken sausages.How to poison industrial hell of a mixture of chemicals, it's better to work for the benefit of your stomach and health.And let these home-made sausages only remotely resemble the taste of their store analogs, but in their quality one can not doubt. And for the kids it's the most useful and "reliable" food. So, to prepare homemade sausages, we prepared the following ingredients: • chilled chicken (whole) weighing 1.7 kg; >• fresh milk - about 180 ml; • 1 chicken; • butter - about 50 g; • salt - two-thirds of a teaspoon; • paprika - a teaspoon; • ground black pepper - one third of a teaspoon; • mustard - a teaspoon; • vegetable oil - no more than 2 tablespoons.for forming sausages, we used the plastic wrap. We took literally an hour and a half to prepare the home-made chicken sausages. Now about the very process of preparation: We cook minced meat.First we thoroughly wash the chicken and disassemble the "parts" (breast, legs, thighs , wings). Then we put aside the wings (suitable for broth) and half of chicken breast (she was “staked out” for cooking Julien, the main chicken lover in our family).With the rest of the chicken parts, we remove the place for the collection of the most harmful substances - the skin, and remove all the flesh from the bones (that's what we need). We use bones together with wings for broth.Now clean the flesh (and it turned out about 800 grams) cut into small pieces and together with butter (softened ) we transform into mincemeat with the help of a blender (a meat grinder will also fit).Stir egg and part of milk into minced meat whipped into foam.Then we supplement the mixture spices, seasonings and, carefully kneading to homogeneity, gradually add milk, making sure that the stuffing is not too liquid. It should rest quietly on a spoon, and not spread. We leave the finished sausage stuffing in peace for 30 minutes so that it is present.
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