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Homemade chicken sausages in food wrap

Homemade Chicken Sausages (in Plastic Wrap)

Sticking to a healthy, balanced diet? Then this is for you! Serve these with any classic sausage side, or just go by your own taste — same goes for sauces and salads. After all, these are sausages: homemade chicken sausages, good on their own. If you're cooking for kids, you can leave out the pepper and spices.

Lubava

Recipe author

Composition / ingredients

Servings:

Chicken fillet

500

Eggs

Butter

Milk

100

Ground black pepper

Salt

0.5

Ground coriander

0.5

Paprika

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 18 g

Fats 32 % 9 g

Carbohydrates 4 % 1 g

153 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make homemade chicken sausages in plastic wrap? The main component, naturally, is ground chicken, so make sure your ground chicken or chicken fillet is fresh. You can use store-bought ground chicken or grind it yourself.
Step 2:

Cut the chicken fillet into pieces and run it through the finest plate of a meat grinder (the finer, the more tender the result). If you only have a medium or coarse plate, grind it twice to break the meat down as much as possible.
Step 3:

Add the egg, softened butter, milk (the fat content doesn't really matter), salt, pepper, and ground coriander to the ground chicken.
Step 4:

Now for the fun part — shaping the sausages. Decide on the size: thick sausages, long and thin ones, or tiny ones for little kids. Put about 2 tablespoons of the mixture onto a piece of plastic wrap.
Step 5:

Roll it up tightly, wrapping it several times so the filling can't escape, shaping a sausage of the size you want. Twist it closed like a candy, tying the ends in a knot or securing them with string. Wrap and tie it tightly so there's no trapped air — then, after cooking, the sausage comes out smooth and firm, with no dents.
Step 6:

You can freeze chicken sausages to keep on hand. Two options: — freeze them raw in the wrap and boil them later, without thawing; — or freeze them already cooked (boiled), then reheat them however you like (microwave or oven, for example).
Step 7:

Bring water to a boil in a pot. Boil the sausages for 15 minutes. That's it — done.
Step 8:

You can eat the sausages simply boiled, or pan-fry them until golden — in vegetable oil, olive oil, or even butter.

Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
It's handy to label your home-frozen packages with what's inside and the date (use pencil, since pen ink can smear). That way you'll know how long they'll keep and can easily find what you need in a full freezer.
If you use a pre-made spice blend, be sure to read the label — these often already contain salt, so keep that in mind or you risk over-salting the dish.