Chicken sausage with gelatin: boiled, doctor's

Self-preparation of meat delicacies allows you not only to save your family budget, but also to get a product of the highest quality. Homemade chicken sausage with gelatin is a fairly simple recipe that even novice cooks can handle. The minimum set of ingredients will allow you to get a real gastronomic masterpiece.

How to make homemade chicken sausage with gelatin

The main ingredient for the recipe is poultry. As a basis, you can use not only fillets, but also hams. The meat taken from the thighs and drumsticks is juicier than chicken breasts, but it takes more time and labor in the cooking process.

The minimum set of ingredients will allow you to get a real delicacy

The most time consuming part of the cooking process is preparing the chicken. Experienced housewives recommend using finely sliced ​​meat - this approach allows you to preserve the juiciness of the product. A faster way is to use a meat grinder or food processor. Mechanically minced meat makes the roll less juicy, but softer and more tender.

Another essential ingredient is gelatin. Since a large amount of juice is released from the chicken during the preparation of sausage, the gelling agent allows it to be preserved. It is not necessary to dissolve gelatin in water beforehand, as it will melt when heated, mixing with juices.

Depending on the recipe used, you can change the set of used spices. In addition to salt and pepper, many housewives add paprika, dried dill and Provencal herbs. Fans of more savory dishes use garlic and hot red peppers.

Most recipes differ not only in the ingredients used, but also in the way they are prepared. Chicken sausage with gelatin can be made in the oven, slow cooker, or by boiling in boiling water. To obtain a truly high-quality delicacy, strict adherence to the recipe is necessary.

Classic recipe for chicken sausage with gelatin

The traditional way of preparing the delicacy involves boiling the meat mass in cling film. The classic homemade doctor's chicken sausage with gelatin has a delicate taste, featuring a minimal set of spices. To prepare the dish you will need:

• 4 chicken legs;
• 30 g gelatin;
• 2 cloves of garlic;
• ground pepper and salt to taste.

First, you need to prepare the meat component. The skin is removed from the hams, then the muscles are separated from the bones with a sharp knife. Using a meat grinder, the chicken is ground into minced meat, mixed with spices, garlic and dry gelatin.

Fillet ground in a meat grinder is a guarantee of the delicate structure of the finished product

The resulting mass is spread on a sheet of cling film and wrapped in a roll. Heat the water in a large saucepan. The resulting sausage is dipped in boiling water and boiled for 50-60 minutes, depending on the final thickness. The finished product is left in water for 15-20 minutes, after which it is cooled and put into the refrigerator overnight.

Delicious chicken sausage with gelatin in the oven

Many housewives prefer to cook delicacies in the oven. This processing method allows you to get a product that is in no way inferior to the classic recipe. For the sausage you will need:

• 600 g of chicken meat;
• 1 tsp salt;
• 30 g dry gelatin;
• ¼ h. L. black pepper;
• 1 tsp provencal herbs.

Using the oven allows you to keep the maximum amount of juices inside the dish

The chicken is cut into small pieces or twisted in a meat grinder. It is mixed with spices and gelatin. Place the resulting mass in a baking bag and place it on a greased baking sheet. The future sausage is placed in an oven preheated to 180 degrees for 40 minutes. The finished delicacy is cooled and put into the refrigerator for 5-6 hours until the gelatin completely solidifies.

Chopped chicken fillet sausage with gelatin

Larger portions in the finished product allow for better meat flavor. You can cook chopped chicken sausage with gelatin both in the oven and in a saucepan. Regardless of the method chosen, the following are used for the recipe:

• 1 kg of chicken fillet;
• 40 g gelatin;
• salt to taste;
• 100 ml of water;
• ½ tsp ground pepper;
• 2 cloves of garlic.

The combined method of cutting meat improves the appearance of the finished product

The most crucial moment for the preparation of minced sausage is the correct cutting of the meat. It is recommended to divide the chicken into 3 parts, each of which is chopped into pieces of different sizes.

All ingredients are combined into one mass, with the help of cling film they form a future sausage from it. It is placed in boiling water and boiled for about 40 minutes until fully cooked. To harden the gelatin, the sausage is placed in the refrigerator for 6 hours. It is not recommended to cut the finished product too thin to avoid cracking.

Chicken sausage with gelatin in a slow cooker

The use of modern kitchen technology allows you to cook real delicacies without spending a lot of effort. Chicken sausage in a slow cooker turns out to be very tender and juicy. The recipe will require:

• 400 g chicken fillet;
• 400 g of meat with hams;
• 30 g dry gelatin;
• salt and spices to taste.

The length of the finished product should not exceed the size of the multicooker bowl

The meat is crushed in a meat grinder until smooth, mixed with gelatin, pepper and salt. The finished mixture is hermetically wrapped in film or foil, forming a sausage 10-15 cm in diameter. The length of the stick should not exceed the size of the bowl of the appliance. Put several ready-made sausages in a slow cooker, fill them with water and turn on the "Stew" mode for 2 hours. The future delicacy is sent to the refrigerator until it solidifies completely.

Boiled chicken sausage with gelatin

Fans of a brighter taste can diversify the recipe for preparing a delicacy with spices. As an addition, herbs, garlic and paprika can be used. The final taste of homemade boiled chicken sausage with gelatin will not leave indifferent any gourmet. For the recipe use:

• 1 kg of chicken fillet;
• 40 g gelatin;
• 2 cloves of garlic;
• 1 tsp dried dill;
• 100 ml of water;
• 1 tsp paprika;
• ground pepper and salt to taste.

Spices make the taste of the finished delicacy brighter and more versatile.

Poultry meat is crushed in a meat grinder with a coarse mesh, mixed with gelatin, water and other ingredients. A dense medium-sized sausage is formed from the resulting mass using a film or baking bag. It is boiled in boiling water for about an hour until tender, then cooled and put into the refrigerator until the gelatin completely solidifies.

Boiled chicken sausage with gelatin

This recipe is best for people who eat exceptionally healthy foods. The minimum set of products allows you to get a real PP sausage from chicken breast with gelatin. The recipe will require:

• 1 small chicken;
• 30 g of gelling agent;
• 0.5 tbsp. l. salt

Pre-cooked chicken is ideal for making sausages

The carcass is divided into several parts and boiled in boiling water until fully cooked for about an hour. The meat is completely separated from the bones, disassembling it into fibers. The future sausage base is salted, mixed with gelatin and 50-100 ml of broth is added for greater juiciness of the finished product. A small loaf is formed from the mass, tightly wrapped in cling film, and put into the refrigerator until it solidifies completely.

Chicken breast sausage with gelatin and garlic

Fans of brighter and more savory dishes can increase the number of additional ingredients for a more multifaceted taste of the finished product. Garlic enhances the flavor of the delicacy many times over.

To prepare such a homemade sausage you will need:

• 700 g of chicken meat;
• 20 g dry gelatin;
• 1 head of garlic;
• salt to taste.

Garlic sausage has a brighter aroma and piquant taste

The chicken fillet is cut into small pieces. Chop the garlic with a knife, not too finely. All ingredients are mixed until smooth and placed in a baking bag. The future chicken sausage is kept in the oven at 180 degrees for up to 40 minutes. The finished dish is cooled and removed to a cold place until it solidifies completely.

Storage rules

Unlike store-bought counterparts, which use special preservatives to increase shelf life, homemade chicken sausage cannot be stored for several months. Natural ingredients are kept for up to 2 weeks in a refrigerator. The optimum temperature is 2 to 4 degrees.

Homemade sausage should be hermetically sealed. It is protected from open air - it contains bacteria that, in contact with meat, accelerate its spoilage. It is best to place the finished product in an individual bag and store it in a separate drawer of the refrigerator.

Conclusion

Chicken sausage with gelatin at home is a great find for people who take a responsible approach to the issue of choosing products for themselves and their families. Using only natural ingredients, you can get a wonderful delicacy that delights with its bright taste and aroma. The recipe is perfect even for inexperienced housewives who are not familiar with all the intricacies of culinary science.

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