Despite the fact that sausages are unanimously crossed out by nutritionists from the list of useful products, people's love for them does not fade away. After all, what to make a sandwich from? The only thing in our power is to minimize the harm caused to the body by sausage. How? Cook it with your own hands! And use chicken, by the way, dietary meat. It is noteworthy that even novice housewives can make homemade sausages. As for the economic benefit, the issue is moot. But the taste buds and our health definitely win. For business!
Ingredients:
Broiler chicken 2 kg;
- pork intestines (parchment, foil);
- cream 100 ml;
- an egg (two proteins);
- garlic (small head);
- spices;
- salt.
Homemade Creamy Chicken Sausage: Recipe
Let's start with cutting up the chicken. Of course, you can use a clean fillet, but it is better to use different parts of the chicken, since the taste and structure of the sausage will only benefit from this. You can buy breast, thigh and drumstick separately, but in this case it is more profitable to buy a whole chicken. So, we wash the chicken under cold water (chicken meat does not tolerate hot water!). We cut off the skin (it can be put in a sausage, but some oppose fat, which is a lot in it and the skin is badly twisted, and large pieces of it can remain in the minced meat). We cut the meat. The remaining bones and wings will serve to prepare the broth for the soup, or they can be added when cooking aspic.
Grind part of the meat with a blender, combine or meat grinder, and cut some into small cubes (they will improve the structure of the sausage).
Add cream, an egg to the minced chicken (only squirrels are allowed, it is believed that the chicken yolk makes the sausage looser), spices to taste and a little salt, and also squeeze the garlic through the garlic press. We mix everything well.
Cooking homemade creamy chicken sausage in the guts.
These days, you can easily buy intestines in the store, they are sold in the meat department. They have already been cleaned and generously sprinkled with salt. If you take them on the market, then, as a rule, they are not sold in a peeled form. Therefore, it is necessary to carefully scrape off everything unnecessary from them with the back of the knife. I soak the intestines in water with vinegar for several hours, then thoroughly rinse the outside and inside under running water. If there is no special nozzle for a meat grinder, then you can use a cut off neck from a plastic bottle, on which the edge of the intestine is pulled. Proceeds to stuffing the intestines. We tie one edge with a regular cotton thread. If we stuff the intestine by hand, then it is better to cut off small pieces. We take a small spoon or directly with our hands and push the minced meat into the intestine through the neck of the bottle. With our hands we slightly squeeze the intestine from the outside and lower the minced meat to the tied end. To be honest, this process is unpleasant, but the reward will be delicious homemade chicken sausage. Do not pack the stuffing too tightly. We tie the second end.
Cooking homemade creamy chicken sausage without the use of intestines. If it was not possible or you do not want to use the intestines, you can use baking parchment and foil. A small piece of parchment is cut off, minced meat is laid out on it.
We fold the parchment with a “candy”, the edges are tightly tied with a thread. 
We wrap the “candy” tightly with foil, do not forget to tuck the edges inward. 
Sausage can be boiled in a pan, but I prefer to use the oven. If there is no deep baking sheet, then a frying pan or a ceramic deep baking dish is used. We shift our sausage (in the intestines and in parchment) into a baking sheet or other deep container, pour water so that it covers 2/3 of the sausage, and put it in a preheated oven (the temperature is maintained within 180-200 degrees).
After half an hour, we take out the baking sheet and turn the chicken sausage in the guts, send it back to the oven. After another half an hour, turn off the oven and take out our culinary work. Let cool naturally.
Unfold the foil and remove the parchment. 
We heat the pan, pour a little sunflower oil and fry the chicken sausage with cream over low heat until golden brown.
We roll the sausage made from chicken without the use of intestines in spices, they will give an additional piquant taste and improve the appearance.
We leave both types of chicken homemade sausages overnight. They need to mature and rest. If cut immediately after cooking, the sausage will crumble a lot. Now cut into slices to your liking and proceed to the tasting. I will say one more thing, I like sausage in the intestines more in taste and structure, it is more dense and saturated. But this is a matter of taste! In any case, homemade chicken sausage with cream is tastier than what the food industry offers. Enjoy your meal!
