Homemade dietary chicken sausages: beneficial properties, tricks, best recipes

One type of boiled sausage is dietary sausage. For more than a century, sausage has been one of the first on the list of popular food products in different countries on all continents of the globe. Almost every nation has its own special recipe for making sausage.

Dietary chicken sausage is most often made from chicken breast as it does not contain many calories or fat. Another advantage of homemade diet sausage is protein, which is found in large quantities in chicken breast, and everyone knows the benefits of protein. For families with small children and people on a diet, this sausage is a godsend.

Proper nutrition

Dietary nutrition involves maintaining a balance of proteins, fats and carbohydrates, as well as a complete rejection of chemical components in favor of natural products. The diet attaches great importance to the method of preparing the product. The most useful are boiling, stewing, steaming or grilling, and baking.

Sausages are everyone's favorite product. It is not only very tasty, but also convenient: throw the sausage into water, boil it - and the meat dish is ready for a side dish or on a sandwich. But store-bought sausages don’t really fit into the diet: they contain too much fat, contain large quantities of grains, provide an appetizing taste and color with flavoring and aromatic additives, a high percentage of salt retains fluid in the body and definitely does not contribute to weight loss.

Homemade dietary chicken sausages are heaven and earth compared to store-bought ones. The main advantage of homemade sausages is that the composition changes according to the taste and needs of the consumer; all ingredients and their origin are known exactly. The best dietary sausages are made from chicken meat: it contains little fat, is affordable, and is easily digestible. To improve the gastronomic qualities of a dietary dish, you can use natural ingredients - spices and herbs, vegetables, nuts, etc.

With blood

This homemade dietary sausage consists of several types of meat and a small amount of offal. The presence of blood gives it a rich red-brown hue, and aromatic spices make it incredibly aromatic. To prepare this sausage you will need:

• 700 g lean pork.
• 700 g veal tenderloin.
• 200 g pork liver.
• 1 tbsp. l. fine salt.
• 200 g pork skin.
• 1 tsp. dry marjoram, allspice and white pepper.
• 500 ml pork blood.
• 2 tsp. ground sweet pepper.
• Water and sausage casing.

Pork, veal and skins are boiled for an hour. Then both types of meat are cut into small pieces and combined with ground skin, blood and spices. All this is salted, supplemented with twisted liver, previously scalded with boiling water, and mixed thoroughly. The resulting mass is compacted into sausage casings, boiled for an hour at 80 °C and cooled sharply in ice water.

Pros of homemade chicken dishes

Homemade chicken sausages are a mono-protein product. On average, the protein content per 100 g is 19 g, while fat and carbohydrates are 2.5 g and 1 g, respectively. An excellent food for those who adhere to the protein method of losing weight.

The main advantages of homemade chicken sausages:

• naturalness;
• simplicity of the recipe;
• affordability (in terms of the home version, it is almost 2 times cheaper than the purchased one);
• the ability to immediately stock a large amount of product for future use, because it tolerates freezing well;
• variety of recipes;
• safety for children, allergy sufferers, people with sensitive gastrointestinal tracts, pregnant and lactating women.

Interesting! Based on the recipe for homemade diet sausages, you can also prepare chicken sausage, increasing the size of the final product. The minced meat recipe is also suitable for preparing dietary meatballs, meatballs, and cutlets.

With milk and starch

This diet sausage recipe will interest those who adhere to a low-calorie diet. To play it you will need:

• 1.2 kg twisted chicken.
• 230 ml skim cow's milk.
• 5 cloves of garlic.
• 2 tbsp. l. starch (potato).
• 1 tsp. coarsely ground pepper.
• 1.5 tsp. paprika powder.
• 1.5 tsp. cumin.
• Salt (to taste).

First you need to do the minced meat. It is combined with crushed garlic, and then poured with salted milk, in which starch and spices have previously been dissolved. Everything is intensively mixed and divided into three parts. Each of them is distributed in an even layer over the bottom of a square cling film and rolled tightly, not forgetting to tie the edges with culinary thread. Cook the sausage at 80 °C for about an hour in a closed pan.

How to shape

Before you start preparing sausages, you need to make sure that you have the material for rolling and packaging at home. The most popular types of shell:

1. Natural casing (processed intestines) is the safest option, but it requires special attachments for the meat grinder to fill the casing with filling. You can buy intestines at butcher shops. If you can get everything you need, you don’t have to consider other options.
2. Cling film is available, inexpensive and easy to use. Simply cut it into small strips and pack the sausages into shape. But when exposed to heat, the film will begin to release chemical compounds, and this is unsafe.
3. A baking sleeve, if cut into small pieces the size of future sausages, is ideal. This material is always on sale, it does not cost a lot of money, and most importantly, it was originally intended for heat treatment and will not spoil the product.

With liver and grain mustard

This low-calorie, moderately spicy homemade sausage will be an excellent basis for creating delicious sandwiches. To prepare it you will need:

• 500 g twisted chicken.
• 3 cloves of garlic.
• 250 g chilled chicken liver.
• 5 tbsp. l. low-fat fresh kefir.
• 30 ml of quality cognac.
• Salt, a mixture of ground peppers, mustard seeds and coriander.
• Natural casing and vegetable oil.

The washed poultry liver is freed from all excess and cut into small pieces. The offal prepared in this way is combined with twisted chicken and crushed garlic. All this is supplemented with cognac, kefir, salt, pepper, mustard and coriander. The resulting mass is thoroughly mixed and compacted into the shell. The future sausage is pierced in several places with a thin needle, greased with vegetable oil and sent to the oven. Bake the product at 180 °C for about an hour. The fully prepared sausage is cooled and served. The best addition to it would be mashed potatoes, a salad of any seasonal vegetables or a piece of fresh rye bread.

Popular recipes for cooking at home

There are plenty of recipes for dietary chicken sausages, and new options appear regularly. There are several basic recipes, based on which each housewife can then create her own unique dish.

Dairy

Ingredients:

• medium-sized breast;
• a glass of low-fat milk;
• 1 egg;
• spices to taste.

Cooking process:

1. The breast must be thoroughly washed, cleaned of skin, films, and bones.
2. After this, cut the meat into small pieces and place in a blender or meat grinder. To obtain a paste-like consistency, it is better to rotate the minced meat two or even three times.
3. Then add milk to the chicken and mix thoroughly. The egg is a binding component so that the sausages do not fall apart during cooking.
4. The final touch is your favorite spices: salt, different types of pepper, herbs.
5. It's best to prepare the sausage wrap ahead of time. Perhaps the first sausages will be of different sizes and diameters, but if you stuff your hand, even, identical samples will come out. An oblong minced sausage is placed on the edge of the film by hand or using a pastry syringe. It is rolled out a little and given a rounded shape.
6. Then the shell is wrapped and securely fixed at the edges with special culinary clamps or strong threads. Make several holes in the film with a thin needle (without fanaticism) - this will allow excess air to escape from the product.
7. Then the sausages are either cooked immediately or frozen.

Important! To prepare sausages, it is better to prepare the minced meat yourself than to use ready-made ones. The store-bought equivalent may be of poor quality. Unscrupulous sellers add fat, skin, sometimes tripe and even cartilage and bones. In addition, it is difficult to judge the shelf life of such a product.

Dietary with vegetables

Ingredients:

• 0.5 kg chicken fillet;
• 1 egg;
• half a glass of milk;
• a bunch of fresh herbs;
• 1 carrot;
• 1 onion;
• colored bell pepper (half a vegetable of each color);
• several heads of garlic;
• spices.

Cooking process:

1. Soak the meat in milk and a pinch of salt in advance to make it juicier.
2. After about half an hour, the chicken is passed through a meat grinder several times until the desired consistency is achieved, then mixed with the egg.
3. Finely chopped vegetables and herbs are added to the finished minced meat. A “traffic light” made from vegetables will decorate sausages favorably.
4. Grind the onion in a blender or finely chop it.
5. Next, the minced meat is laid out in an even strip, then wrapped and rolled out to give the desired shape.

Interesting! Not only soaking in milk can give sausages extra juiciness. To make minced meat, use a 50/50 ratio of breast and leg. The meat in this part is softer and fattier. An additional plus for minced meat is a small amount of chicken or vegetable broth. The main thing is not to overdo it.

With filling

Ingredients:

• medium sized chicken breast;
• some milk;
• egg;
• cheese;
• salt;
• spices to taste.

The preparatory stage does not differ from the recipes discussed above. The significant difference is that the sausage has a filling. When the minced meat is already laid out on the casing, a depression is made in the middle of the meat strip for a thin block of cheese, which will then be wrapped in chicken. The main thing is to completely hide the filling under the top layer so that it does not disintegrate during cooking. You can choose absolutely any cheese, from soft curd to hard.

The sausage can have any filling, not just cheese. It’s easy to hide grated vegetables (carrots, potatoes, onions, cabbage), herbs, and sour berries in the middle of the product, which combine well with meat. This culinary trick is especially relevant for mothers of small children: kids love meat so much, but they eat vegetables with force.

Interesting!

Why should you limit your consumption of store-bought sausage?

The hysteria over the dangers of processed meat was particularly strong in October 2015, with the BBC reporting that “processed meat causes cancer” and The Sun not shying away from headlines like “A killer in your kitchen”. At the same time, the WHO, having collected enough scientific data, included “processed meat” in the list of category 1 carcinogens.

A few more true horror stories: There is a large-scale study that examined the medical records of 262,195 British women and found that eating 9 grams of bacon (just under 1 slice) daily could significantly increase the risk of developing breast cancer: if lung cancer developed in 86% of smokers, then Bowel cancer “only” affects 21% of people who eat processed meat.

But stop being scared, let's figure out what happened!

1. We always love to choose pink, solid, pretty sausage and nipples. But it is this color that indicates that the meat has been processed. nitrates and nitrites. This is what, according to experts, turns a completely harmless raw material into a carcinogen.

   So it would be more correct to say that it is not processed meat that is dangerous in principle, because... This is too loose a concept, but meat processed with nitrates.

   Scientists believe that semi-finished meat products can be produced more traditionally - with the help of common salt and aging. Of course, this is not profitable for manufacturers due to time. It is to speed up the cooking process that potassium nitrate (saltpeter) and sodium nitrite are used.

   They themselves are not carcinogenic (natural nitrates are found in many green vegetables like spinach and celery). But during processing, nitrates interact with elements contained in meat (heme iron, amines and amides), forming nitroso compounds that damage the cells of the lining of the intestines, which can lead to cancer.

2. The second big danger is trans fats.

   Manufacturers need denser fats for a certain structure of products, so they began to enrich liquid Omega 6 oils with hydrogen - “partially hydrogenated oils,” those same trans fats whose molecular structure our bodies cannot break down. Most of them develop inflammation and also have the bad feature of blocking the arteries. By the way, they were banned (not about Russia).

3. Lots of salt . We are not against salt, but it must be in adequate quantity.

Kostya Shirokaya is not yet ready to put an equal sign between the words “semi-finished meat products” and “cancer”. All this is still being studied, but we still advise limiting children from store-bought sausage and feeding them according to our recipe, because back in 1994, American epidemiologists found that just one hot dog a week increases the risk of developing brain cancer in children, especially with deficiency of certain vitamins.

We also recommend that adults reduce the amount of such potentially dangerous foods in their diet, especially since this can be done easily, quickly and cheaply!

The most original culinary ideas

Dietary sausages can be prepared at home at least every week without repeating them even once. The recipe is very flexible and variable, so it never gets boring. Small tricks to improve the dish:

1. Already boiled sausages can be slightly browned on the grill or frying pan. A light roasted taste without prolonged frying will not cause serious harm.
2. If you have the desire and time, sausages for children can be made very intricate. Peas, some nuts and dried fruits that go with the meat are added to the minced meat. Vegetables cut into different shapes will interest little eaters.
3. The only external drawback of sausages is their inconspicuous pale color, which does not always arouse appetite. To make the sausages attractive, you need to add natural dyes. Juice or puree of brightly colored vegetables is added to the minced meat. The best results are produced by beets, spinach, pumpkin, and carrots.
4. Chicken meat can be mixed with other dietary varieties. Turkey and rabbit are most suitable. The latter is especially useful for young children.

With peas and beet juice

Using the method described below, a very interesting dietary sausage is obtained, which does not contain a single gram of meat. Therefore, even those who adhere to the basic principles of vegetarianism will not refuse it. To prepare it you will need:

• A cup of dry peas.
• 3 glasses of drinking water.
• 3 cloves of garlic.
• 1 tbsp. l. beet juice.
• 50 ml vegetable oil (deodorized).
• Salt and aromatic spices.

Grind the peas in a blender, add water and boil for a short time over low heat. After about three minutes, the resulting mass is supplemented with salt, seasonings, crushed garlic, beet juice and vegetable oil. Mix everything thoroughly, pour into a suitable container, cool to room temperature and briefly place in the freezer.

conclusions

Homemade diet sausages are an excellent replacement for store-bought semi-finished products. They are healthy, tasty, normalize metabolism and digestion due to their good composition. When there is nothing unnecessary in a dish, it only brings benefits. Dietary chicken sausages are not scary for allergy sufferers, people with difficulty digesting, sensitive pregnant women, and babies. It’s enough to try it once, so that in the store your hand will no longer reach for a pack of bright pink artificial sausages.

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With cheese

Dietary sausage made using the method discussed below will be an excellent alternative to store-bought counterparts. It contains only healthy ingredients, which makes it suitable even for children's menus. To treat your family to it you will need:

• 500 g twisted chicken.
• 120 ml egg whites.
• 50 g soft cheese.
• 2 cloves of garlic.
• 1 tbsp. l. cold pressed olive oil.
• Salt and aromatic seasonings.
• Shell.

This sausage is extremely easy to prepare. Twisted chicken is combined with salt, spices, crushed garlic, olive oil, egg whites and soft cheese. Everything is intensively kneaded and compacted into the shell. Boil the sausage in a closed container until fully cooked.