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Homemade Chicken Sausage with Cheese

Wholesome, light, and made from everyday ingredients! Homemade chicken sausage comes out far tastier and more natural than the store-bought kind. It's not nearly as hard to make as it might seem, and the bits of cheese give it a livelier, more interesting flavor.

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Homemade chicken sausage with cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 % 17 g
Fats 30 % 8 g
Carbohydrates 7 % 2 g
169 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make homemade sausage with cheese? Get your ingredients ready. Trim, wash, and pat the chicken fillet dry with a paper towel. Cut some parchment paper, and keep plastic wrap and kitchen twine on hand for tying the sausage. Use a hard or semi-hard cheese — the important thing is that it's good quality, with no milk-fat substitutes. The cream can be any fat content; use potato starch (if you only have cornstarch, double the amount).

  2. Step 2:

    Step 2

    Cut off a small piece of the chicken fillet and set it aside. Cut the rest into rough chunks.

  3. Step 3:

    Step 3

    Run the chicken through a meat grinder 3–4 times. You can use a blender instead. We want a smooth, fine-textured purée.

  4. Step 4:

    Step 4

    Take the eggs and wash them well with detergent. Separate the yolks from the whites, and refrigerate the yolks to use in something else. We only need the whites.

  5. Step 5:

    Step 5

    Add the egg whites, cream, starch, salt, pepper to taste, and any dried spices you like to the ground chicken.

  6. Step 6:

    Step 6

    Mix everything together well. Here's the mixture you should get.

  7. Step 7:

    Step 7

    Cut the reserved piece of chicken into small bits and add them to the mixture.

  8. Step 8:

    Step 8

    Cut the cheese into small cubes. Mince the peeled garlic, either by chopping it finely or putting it through a press.

  9. Step 9:

    Step 9

    Add the cheese and garlic to the mixture and stir well.

  10. Step 10:

    Step 10

    Lay parchment paper on the work surface, ideally a few layers. Spoon the chicken mixture onto the parchment.

  11. Step 11:

    Step 11

    Roll the parchment up tightly into a log. Tie the ends firmly with twine or kitchen string.

  12. Step 12:

    Step 12

    Wrap the sausage-to-be in several layers of plastic wrap. The goal is to keep water from getting inside while it cooks.

  13. Step 13:

    Step 13

    Wrap the meat log tightly with string. Make it look like a real sausage. :)

  14. Step 14:

    Step 14

    Bring water to a boil in a pot big enough to hold the sausage comfortably. Lower the log into the water and cook at a gentle simmer over low heat for half an hour.

  15. Step 15:

    Step 15

    After 30 minutes, take the sausage out, let it cool, then refrigerate it for about six hours. After that, unwrap it from the plastic, string, and parchment.

  16. Step 16:

    Step 16

    Slice the homemade sausage and serve.

  17. Step 17:

    Step 17

    Enjoy!

  • The cream for this recipe can be any fat content, but remember that the higher the fat percentage of the products you use, the more calories the dish will have.
  • Everyone's sense of salty, sweet, bitter, sharp, sour, and spicy is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.
  • You can swap the chicken for turkey or any other meat you like. Just keep in mind that this will change the cooking time and the calorie count.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Starch - 320  kcal/100g
  • Salt - 0  kcal/100g
  • Pepper - 26  kcal/100g
  • Egg whites - 44  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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