Homemade boiled chicken sausage with gelatin

Step-by-step cooking

1. Step 1:

   

   How to make homemade boiled chicken sausage with gelatin? Prepare the products. It can be cooked from absolutely any part of the chicken. From the breasts you will get a leaner version, from the hams - fatter. The weight of the chicken is given with bones. I used ordinary gelatin, not instant. Spices can be used any according to your taste. Instead of dry garlic, you can take a few slices of the usual.

2. Step 2:

   

   Remove the skin from the chicken with a knife. It will only give us extra fat, which we don't need.

3. Step 3:

   

   Fill the chicken with clean cold water so that it only covers it, no more. Put the peppers and bay leaf. Add salt.

4. Step 4:

   

   Put the pan with the chicken on the stove, heating medium. Bring the broth to a boil, remove the foam. Make the fire minimal. Cook the chicken at a low boil until tender, it will take about 40 minutes. Then turn off the fire, remove the chicken.

5. Step 5:

   

   Pour 150 ml of broth and cool it. The rest of the broth will not be needed, you can use it at your discretion. Pour the cooled gelatin broth and leave it to swell for half an hour.

6. Step 6:

   

   Rinse the beetroot thoroughly under running water, then peel it. Grate the beets on a medium grater.

7. Step 7:

   

   Fold the grated beetroot into cheesecloth folded in several layers and squeeze the juice out of it.

9. Step 8:

   

   Separate the chicken meat from the bones. If it's a breast, then divide it into pieces.

10. Step 9:

    

    Put the swollen gelatin to heat on the stove, on a small fire. With constant stirring, wait for the gelatin to dissolve, but in no case boil it! When boiling, gelatin will lose its gelling properties.

11. Step 10:

    

    Next, it will be necessary to grind the chicken meat to the state of pate. This can be done using any technique that you have at home. A blender, a meat grinder, and a chopper will do. I used a food processor. Put the meat in the bowl of the combine, add garlic, nutmeg, dissolved gelatin and beet juice. See the amount of juice by the desired color. That's how it turned out for me, two tablespoons were enough.

12. Step 11:

    

    Whisk all the ingredients to a paste state.

13. Step 12:

    

    Transfer the mass to a suitable container. I took a whipping glass from the mixer - it's narrow and straight. You can take a plastic bottle that is suitable in shape, after cutting off the neck from it and washing it well. It is not necessary to lubricate the dishes, the sausage will harden and move away well by itself. Put the mold with the future sausage in the refrigerator until it completely solidifies. It's better to do it all night.

14. Step 13:

    

    Remove the finished sausage from the mold. I just gently ran the knife along the sides of the glass and shook it slightly. If you are cooking sausage in a bottle, then just cut the plastic. The sausage is ready. Bon appetit!