Steemit Culinary Challenge #1 Homemade sausages from chicken.

Agree, sausages like everything. But often, when buying sausages in a store, we think about their composition, cooking conditions and shelf life. Now we can not think about this, because we will cook delicious homemade sausages from chicken with our own hands. They are easy to prepare, they are appetizing in appearance, sausages can be served a lot of sauces and take a picnic.

You will need:

Chicken fillet - 500 g
Egg of chicken - 1 pc.
Butter - 50 g
Milk - 100 ml
Black pepper - 1 pinch (s)
Salt - 0.5 tsp.
Coriander - 0.5 tsp. ground
Paprika sweet - 0.5 tsp.

How to cook:

• The main component of homemade sausages from chicken, of course, will be chicken mince. Therefore, make sure that the mince or chicken fillets are fresh. You can use ready-made purchased chicken mincemeat, and you can make yourself.

• Chop the chicken fillets and pass through the smallest (so the mince will be more gentle) grate in the meat grinder. If you have only a medium and a large grill, then roll the mince twice to grind the meat as much as possible.

• In the mince add a medium-sized chicken egg, soft butter, milk (the fat content in principle does not really matter, I took 2.5%), salt, pepper and ground coriander at the tip of the knife.
  If your family has small children, then make sure that their sausages are with a minimum of spices. First add the egg, milk and salt to the stuffing, mix well and divide into two parts. In the adult portion, add black pepper, sweet paprika and coriander, if desired, can still season with sweet paprika, and leave the children's part untouched.

• Now the most interesting is the formation of sausages. Decide on the size: it will be thick sausages, long and thin or very tiny for kids.
  On the food film, put about 2 tablespoons of minced meat.

• Tightly fold it, wrapping it several times so that the forcemeat does not "run away", forming a sausage of a certain size.
  Wrap it like a candy, tightly tying the edges of the knot or tightening the thread. To distinguish children's sausages from adults, tie the first red or other colored thread, so you definitely will not mistake them. Try to tightly fold and tie the film, then there will be no excess air and after cooking the sausage it will turn out even and dense, without pits.

• Boil the water in a saucepan. Cook the sausages for 15 minutes. All is ready.

Chicken sausages can be frozen for future use. There are two options:

• freeze raw in a film, and then, without defrosting, boil.

• freeze the ready (cooked), and then, using any available method of heat treatment (for example, a microwave oven or an oven) to give them the desired appearance.

Sausages can be eaten simply boiled - that's how I serve them to my child. For myself and my husband, I fry the sausages in a frying pan to a ruddy crust. You can do this on vegetable, olive and even butter. I use both a conventional frying pan and a grill pan, painfully beautiful stripes are obtained.

You can use any classic for sausage garnish or generally rely on your own taste. The same is true with sauces and salads. These are sausages, homemade sausages made from chicken. They are already good in themselves.