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Boiled sausage in a homemade mug

Homemade Boiled Sausage in a Mug

The simplest, fastest version, made from ingredients you already have. Everyone loves sausage — grown-ups and kids alike! But the ingredient list on store-bought sausage leaves a lot to be desired; sometimes you'll find the whole periodic table in there. Does the idea of making sausage at home seem unrealistic because of how involved the process is, and does the word "casings" turn your stomach? Then this recipe for boiled sausage in a mug is for you! It's easier to make than frying up cutlets. The ingredients are 100 percent natural. You can even offer this sausage to children.

hallen-bunny

Recipe author

Composition / ingredients

Servings:

Chicken fillet

500

Milk

400

Eggs

Starch

Garlic

Salt

Sugar

0.5

Ground black pepper

0.3

Cardamom

0.3

Ground coriander

0.3

Nutmeg

0.3

Vegetable oil (for greasing the mugs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 13 g

Fats 14 % 3 g

Carbohydrates 27 % 6 g

110 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

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The amount of ingredients given makes about 1 kilogram of finished sausage, or 4 mugs of 250 ml each. To make boiled sausage, you'll need the most ordinary cylindrical glass mugs, a blender or food processor, and some plastic wrap. I don't recommend using porcelain with gold trim. You can use any meat, but the sausage comes out more uniform with chicken fillet. A mix of chicken and pork is very tasty. The most important thing in this recipe is the blend of spices. I'd advise not to substitute or skimp on them. It's this combination of spices and garlic that gives the familiar sausage aroma everyone knows. And while homemade boiled sausage comes out white (since there are no dyes) and a bit plain-looking, it smells and tastes very much like that beloved store sausage. Let's get cooking: 1. Cut the meat into pieces and add it to the blender in batches. Gradually pour in the milk. Add the chopped garlic too — to make sure it's fully blended, you can use a garlic press. 2. Transfer the meat blended with milk to a deep bowl. Add 40 grams (or 2 heaping tablespoons) of starch, 2 teaspoons of salt, half a teaspoon of sugar, and 0.3 teaspoon each of cardamom, nutmeg, ground coriander, and ground black pepper. Crack in the egg. 3. Now beat and mix everything together well with an immersion blender (or run it through the food processor again). The result should be a smooth, paste-like mass. 4. Grease each mug with vegetable oil and fill it with the sausage mixture. 5. Wrap the mugs in plastic wrap as securely as possible. The wrap needs to cover both the top and bottom of each mug a couple of times over, so the sausage won't push out of the mug or escape anywhere. 6. Put the mugs of sausage mixture into a pot. First place a rack or a towel on the bottom of the pot. 7. Pour in cold water to about halfway up the mugs. If you put the mugs straight into hot water, they can crack. Set the pot over the heat and cover it with a lid. 8. Cook the sausage for 35 minutes after the water boils, then turn off the heat. Don't take the mugs out of the water right away — let the sausage finish setting a little. 9. As soon as the sausage cools a bit, you can shake it out of the mug. Mine came out easily both warm and cold (so you can keep the boiled sausage in the refrigerator right in the mug for a while). This boiled sausage fries up very nicely and doesn't stick to the pan. Enjoy your meal!