Chicken sausage with gelatin: boiled, doctor’s

Self-preparation of meat delicacies allows not only to save the family budget, but also to get the highest quality product. Chicken sausage with gelatin at home 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 meat. As a basis, you can use not only fillets, but also hams. Meat taken from the thighs and drumsticks is juicier than chicken breasts, but it requires 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 moment in the cooking process is the preparation of the chicken. Experienced housewives recommend using finely chopped 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 chopped meat makes the roll less juicy, but softer and more tender.

Another essential ingredient is gelatin. Since a large amount of juice is released during the preparation of chicken sausage, the gelling agent allows you to save it. Gelatin does not have to be pre-dissolved in water, as when heated, it will melt, mixing with juices.

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

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 chicken sausage recipe with gelatin

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

• 4 chicken legs;
• 30 g of 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.

Grinded fillet in a meat grinder – a guarantee of a delicate structure of the finished product

The resulting mass is spread on a sheet of cling film and wrapped in a roll. Heat 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 for 15-20 minutes in water, after which it is cooled and put in the refrigerator overnight.

Delicious chicken sausage with gelatin in the oven

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

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

Using the oven allows you to save 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. The resulting mass is placed in a baking bag and spread 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 in the refrigerator for 5-6 hours until the gelatin is completely solidified.

Chopped chicken sausage with gelatin

Larger parts in the finished product allow you to better reveal the meat flavor. You can cook chopped chicken sausage with gelatin both in the oven and in the pan. Regardless of the method chosen, for the recipe use:

• 1 kg of chicken fillet;
• 40 g of 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 chopped sausage is the correct cutting of meat. It is recommended to divide the chicken into 3 parts, each of which is chopped into pieces of different sizes.

All the ingredients are combined into one mass, with the help of a food film, a future sausage is formed 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. The finished product is not recommended to be cut too thin to avoid cracking.

Chicken sausage with gelatin in a slow cooker

The use of modern kitchen appliances allows you to cook real delicacies without spending a lot of effort. Chicken sausage in a slow cooker is very tender and juicy. For the recipe you will need:

• Xnumx chicken fillet;
• 400 g meat from hams;
• 30 g of 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 ground in a meat grinder until smooth, mixed with gelatin, pepper and salt. The finished mixture is hermetically wrapped in a 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. Several ready-made sausages are laid out in the slow cooker, filled with water and the “Stew” mode is turned on for 2 hours. The future delicacy is sent to the refrigerator until completely solidified.

Boiled chicken sausage with gelatin

Fans of a brighter taste can diversify the recipe for preparing a delicacy with spices. Herbs, garlic and paprika can act as a supplement. 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 of gelatin;
• 2 garlic cloves;
• 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 more vivid and multifaceted.

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

Boiled chicken sausage with gelatin

This recipe is best for people who eat exceptionally healthy food. The minimum set of products allows you to get real PP chicken breast sausage with gelatin. For the recipe you will need:

• 1 small chicken;
• 30 g of gelling agent;
• 0,5 Art. l. salt

Precooked chicken is perfect for making sausage

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, parsing 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 in the refrigerator until completely solidified.

Chicken breast sausage with gelatin and garlic

Fans of brighter and spicier dishes can increase the number of additional ingredients for a more versatile taste of the finished product. Garlic greatly enhances the aroma of the delicacy.

To prepare such a homemade sausage you will need:

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

Garlic sausage has a brighter aroma and spicy taste.

Chicken fillet cut into small pieces. The garlic is crushed with a knife not too finely. All ingredients are mixed until smooth and spread 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 cleaned in a cold place until completely solidified.

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 can withstand up to 2 weeks in a refrigerator. The optimum temperature is from 2 to 4 degrees.

Homemade sausage must be hermetically sealed. It is protected from open air – it contains bacteria that, when 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 responsibly approach the issue of choosing products for themselves and their families. Using only natural ingredients, you can get a wonderful delicacy that pleases 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.