Sausage and industrial sausages usually contain preservatives, high salt and ingredients that may not be suitable for everyone. Making homemade sausages and sausages without a machine allows you to change the raw ingredients and vegetables according to the taste of the family.
One of the most important advantages of making homemade sausages is the possibility of using fresh and high-quality meat. You can use chicken, red meat or a combination of both. Also, by removing unnecessary additives, you will have healthier food for children and adults. This method does not require expensive equipment and is done with simple tools such as a meat grinder, a food processor, greaseproof paper, and a pot.
Ingredients for making homemade sausage without a machine
You can use the following ingredients to make homemade sausage without a machine:
- Boneless chicken meat: 500 grams
- Low-fat red meat: 200 grams
- Chicken fat or butter: 50 to 70 grams
- Egg: one egg
- White flour or corn starch flour: two tablespoons
- Cold milk: half a cup
- Garlic: two cloves
- Salt: one spoon teaspoon
- Black pepper: half teaspoon
- Paprika: one teaspoon
- Garlic powder: half teaspoon
- Onion powder: half teaspoon
- Nutmeg: very little amount
- Ginger powder: little amount
- Liquid oil: one tablespoon
You can change the amount of spices according to your taste. If you are preparing a milder sausage for children, reduce the amount of black pepper and paprika. Using cold milk helps create a soft texture, but if you are allergic to dairy, you can use a small amount of ice water.
Ingredients for making homemade sausage without a machine
To prepare homemade sausage without a machine, the following raw materials are suitable:
- Chicken breast: 500 grams
- Boneless chicken thighs: 200 grams
- Egg: one
- Corn starch flour: three tablespoons
- Cold milk or ice water: half a cup
- Cooked and chopped carrots: half a cup
- Roasted mushrooms: 100 grams
- Pistachios without salt: two spoons Food
- Garlic: one or two cloves
- Salt: one teaspoon
- Black pepper: half a teaspoon
- Paprika: one teaspoon
- Garlic powder: half a teaspoon
- Onion powder: half a teaspoon
- Liquid oil: one tablespoon
Carrots, mushrooms and pistachios are used to create a different appearance and taste in the sausage. You can add other ingredients such as pitted olives, bell peppers or cooked corn to the mix, but you should note that the ingredients are completely cool and relatively dry so that the texture of the sausage does not loosen.
How to make homemade sausage without a machine
the first stage; Preparing the meat
First, divide the chicken and red meat into small pieces. It is better that the meats are completely cold. The coldness of the meat makes the fat not separate when grinding and mixing, and the ingredients become more uniform.
If you are using chicken, you can have a combination of chicken breast and thigh. The chicken breast creates a cohesive texture and the chicken thigh makes the sausage tender and juicy. Remove the skin, bones and extra parts and place the meat in the freezer for a few minutes until it is semi-frozen.
the second stage; Grinding meat
Grind the meat twice with a meat grinder. If you don't have a meat grinder, you can use a food processor. If using a food processor, chop the meat in several stages so that the machine does not overheat. Heating the ingredients may separate the fat and change the texture of the sausage.
After grinding the meat, put it in a large bowl and add chicken fat or butter. fat should be low; Because using too much fat makes the sausage texture greasy and loose.
the third stage; Composition of materials
Add eggs, cold milk, garlic, flour or corn starch and spices to the meat. Knead the ingredients well with clean hands or a wooden spoon. Kneading should continue for a few minutes until the mixture becomes completely cohesive and elastic.
To have a softer sausage, you can put the ingredients back into the food processor and mix for about one to two minutes. If you don't have a food processor, a longer kneading by hand will also produce a good result. The main secret in how to make homemade sausage without a machine is to completely mix the ingredients.
the fourth stage; Resting the material
After combining the ingredients, cover the bowl with cellophane and put it in the refrigerator for at least an hour. Resting makes the spices spread well in the meat and the ingredients have a better shape when rolling.
If you have enough time, you can leave the ingredients in the refrigerator for about three hours. However, long-term storage of raw materials at inappropriate temperatures is not recommended and the cold chain should always be followed.
the fifth stage; Sausage rolling
Get a piece of parchment paper or a baking bag. Place some of the ingredients in the center of the paper and roll it into a cylinder. Wrap both sides of the paper tightly so that no air remains inside.
To prevent the roll from opening, tie its two ends with cooking thread. Do not take the diameter of the rolls too much; Because thinner rolls cook faster and more evenly. You can prepare sausages in different sizes to make them suitable for frying, sandwiching or freezing.
The sixth stage; Homemade sausage cooking
Put the prepared rolls in the steamer and cook for about 45 to 60 minutes. If you don't have a steamer, you can put a metal grid inside the pot and pour some water in the bottom of the pot. Water should not come into direct contact with the rolls.
After cooking, let the sausages cool completely. Then take them out of the paper and fry them in a pan with a little oil if you want. Frying is only to create better color and taste and it doesn't have to be done for a long time.
How to make homemade sausage without a machine
the first stage; Chicken preparation
Divide the chicken breast and thigh into small pieces and remove the excess fat and veins. Grind the chicken twice or puree it in a food processor. In order to have a soft sausage, it is better that the ingredients are completely uniform and no large pieces of meat remain inside.
the second stage; Add basic ingredients
Put the minced chicken together with eggs, corn starch, cold milk, oil and spices into the food processor. Mix the ingredients until it becomes a paste and sticky. If the food processor is small, combine the ingredients in several steps.
Corn starch plays an important role in this recipe and makes the sausage have sufficient consistency after cooking. Using too much starch may make the texture of the sausage dry and tough; Therefore, observe its value carefully.
the third stage; Addition of intermediates
Add cooked carrots, roasted mushrooms and pistachios after the main ingredient is ready. Mix these ingredients with a spoon so they don't get crushed. Mushrooms must be roasted to remove excess water. Too much water can cause the sausage to crack or loosen.
If you are using bell peppers or olives, dry them completely as well. The intermediate ingredients should be enough to create a beautiful appearance when cutting the sausage, but not cause its texture to break.
the fourth stage; Sausage forming
Pour the sausage mixture on a layer of greaseproof paper and shape it into a cylinder. To be more sure, you can put a layer of cellophane for heat on oil paper; Of course, you must be sure of its suitability for cooking.
Wrap the roll tightly several times and tie both sides with cooking thread. When rolling, try not to leave excess air inside the material. The presence of air bubbles creates holes in the sausage and makes the cuts look inappropriate.
the fifth stage; Cooking sausages
Put the sausage in the steamer and cook for about an hour on medium heat. Cooking time depends on the diameter of the roll. Thick rolls need more time and their brains may take longer to cook.
After baking, remove the roll from the steamer and let it cool down to room temperature first. Then put it in the refrigerator for a few hours. Complete cooling makes the sausage have a more consistent texture and does not crumble when cut.
Important tips for making homemade sausages and sausages tasty
To prepare homemade sausages and sausages without a machine, the choice of raw materials is very important. The meat must be fresh, healthy and completely cold. Using hot or low-quality meat has a negative effect on the final taste and texture.
Add the spices in a balanced manner. Paprika adds a nice color and aroma, but using too much of it can give food an overpowering taste. Nutmeg should also be used very sparingly, because it has a spicy aroma.
One of the important points is to observe the amount of liquids. Milk or ice water should be added little by little. If there is too much liquid, the final mixture will be loose and it will be difficult to form it.
To have a soft texture, do not keep the ingredients too much at room temperature. During preparation, if you feel that the ingredients have warmed up, put the bowl in the refrigerator for a few minutes and then continue.
How to store homemade sausages?
Sausage and homemade sausage do not contain industrial preservatives; Therefore, they should be maintained more carefully. Put the cooked product in a closed container in the refrigerator and it is better to use it within three to four days.
For longer storage, divide the sausage into suitable pieces after cooling completely and put them in a freezer bag. Removing excess air from the bag helps maintain its quality. You can store the frozen product for several weeks, but it is better to consume it in a shorter period of time to preserve the taste and texture.
It is better to defrost frozen sausages and sausages first in the refrigerator and then heat them. Placing the frozen product directly on high heat may cause the surface to dry and the center to remain cold.
Offer to serve sausages and homemade sausages
Homemade sausage can be served with eggs, fried potatoes, fresh bread and vegetables. Also, sausage slices are suitable for preparing pizza, sandwiches and snacks.
Homemade sausage also makes a perfect snack with bread, cheese, pickles, tomatoes and lettuce. If you are preparing for a party, cut the sausage into thin slices with a sharp knife and place next to the colorful vegetables.
For more ideas in the field of preparing homemade food, desserts and food suitable for catering, you can use the training and services of Paniz pastry. Paying attention to the quality of materials, beautiful appearance and balanced taste are features that can make any reception table more attractive.
summary
How to prepare homemade sausage and sausage without a machine is a simple and practical way to prepare healthy and tasty food at home. Using fresh meat, suitable spices, cold milk or ice water and steam cooking method, you can prepare sausages without professional equipment. Keeping the ingredients cold, mixing perfectly, rolling correctly and cooling after baking are the most important tips for success in this recipe. If you are interested in preparing homemade foods and various cooking lessons, Paniz pastry can be a suitable reference for delicious and practical ideas.
