Feeding a child is sometimes not very easy: the child wants sausages, but buying this product in the store is quite scary. Homemade sausages can be the solution to a non-children's problem. The recipe for such products for children often includes chicken meat or minced meat. You should choose only natural, proven ingredients that will not cause an allergic reaction or food poisoning in your child. You should make minced meat yourself, so the quality of the meat will be guaranteed.

With cheese

Making homemade chicken sausages is quite easy. To do this you will need:

• high quality milk powder - 5-6 tbsp. spoon;
• fine salt - 5-6 teaspoons;
• 700-800 g of fresh chicken meat (fillet or leg meat);
• a tablespoon of white fine granulated sugar;
• 200-250 g of hard quality cheese;
• 2 tbsp. spoons (you can safely refuse if the kids don’t like the mustard taste);
• 200 g homemade low-fat milk;
• (without a slide) ground pepper.

Homemade sausages with cheese are a wonderful dish for any children's table. The combination of chicken meat with excellent cheese will perfectly diversify the kids' meals, and a side dish of small colored pasta will make the kids very happy.

Cooking products with cheese

To make sausage mince juicy, you should mix chicken breast and drumstick meat. After twisting the minced meat, you need to beat it thoroughly. This is necessary so that the pieces are completely mixed with each other, which will give the sausages an unsurpassed taste. You can also twist the meat twice, then the consistency of the minced meat will be soft and they will resemble store-bought sausages. Many recipes suggest using ice when rolling meat. For home cooking, this advice is inappropriate. The fillet twisting time is short, so overheating of the meat is avoided.

After preparing the minced meat, you can start adding spices. All dry ingredients must be mixed in a large, tall bowl. After which you should add the base to the homogeneous dry mixture. Once twisted minced meat requires careful kneading, but twice twisted meat easily mixes with spices, which greatly simplifies the cooking process. To make homemade chicken sausages more flavorful, add milk at room temperature.

The prepared cheese must be cut into small cubes so that later they can be easily tucked into or wrapped in cling film. Using the first option for preparing sausages, you should carefully carry out the entire stuffing process. The shells are very thin - with strong pressure from the meat they can quickly burst, and the damaged edge will have to be unwound again. Cook homemade sausages for 15 minutes in hot (80 ºС) water.

Dairy

Those who love a soft, harmonious taste can prepare homemade milk sausages. The recipe is simple and even teenagers can do it. For cooking you will need:

• a kilogram of any quality meat;
• 1 medium chicken egg;
• a glass of homemade low-fat milk;
• 100-110 g butter;
• a pinch of salt and aromatic fine nutmeg.

Minced beef or pork should be slowly passed through a meat grinder several times. This way its consistency will become pliable and soft, which will give the milk sausages a presentable appearance. Many people do not know how to make sausages at home with the aroma of store-bought boiled sausage. Now let's reveal the secret. To do this, high-quality nutmeg is added to homemade minced meat. It is this that will give the sausages the familiar smell of store-bought ones.

When ready, add the egg, dry spices and prepared warm milk. After that, mix the mixture thoroughly and then beat it off. Beef and pork are quite tough meats. Therefore, it is necessary to beat such minced meat many times, then the products will become juicy and soft. To fill sausages, you can use either a meat grinder attachment or wrap the meat in plastic wrap.

To prevent household products from bursting during cooking, filling the shell or film, it is necessary to leave free space. When the bunch of sausages is ready, you need to pierce a couple of small holes in each product so that air can escape freely during cooking.

Italian

Gourmets or spice lovers can prepare homemade Italian sausages. The recipe for original meat products includes fennel, which adds color and spice to the sausages. To prepare you will need:

• 450-500 g finely chopped pork mince;
• half a red large sweet pepper;
• 1.5 teaspoons of fennel and fine salt.

After the first mixing, dry ingredients should be added to the prepared minced pork. For Italian sausages, it is worth taking the thinnest casing (natural casing will be an exceptional option, the meat will always be juicy during frying in such a “casing”).

To give the products additional flavor, you should fry them on peeled cherry branches laid out in a frying pan. Due to their juice, the sausages will turn golden brown.

Irish

For the owner of the house, you can safely prepare homemade Irish sausages. The recipe for colorful products includes ginger and cayenne pepper, which perfectly enriches the taste of meat. To prepare Irish juicy sausages you will need:

• 700-800 g of excellent fresh pork;
• 250-270 g salted pork lard;
• a small pinch of marjoram (sage);
• 2 full tablespoons of crackers (it’s better to take white ones);
• medium pinch of ground pepper, fine nutmeg, cayenne pepper, good quality

For Irish spiced sausages, the meat must be finely minced or twisted once. It is the structure of the products that speaks of their Irish nature. When the meat is chopped, finely twisted lard can be added to it, and dry spices will become the finishing touch. After carefully kneading the meat, you can stuff the shell or wrap it in film.

Conclusion

Now you know how to cook delicious sausages at home. As you can see, there are many options for creating meat products, choose the one you like.

The way a child eats determines how healthy he will be both now and as an adult. Unfortunately, kids love things that are at least not useful for them. Including a variety of sausages. However, after reading the composition of the same sausages on the packaging, mothers become: familiar in the list of Natural Products, apparently they are not included in them at all. However, sausages are easy to prepare and are consumed by children without whims. And completely abandoning them is beyond parental strength. This means that you will have to cook children's sausages with your own hands. The process is not the fastest, but the product can be frozen and used gradually. And most importantly - there will be nothing superfluous in it!

Children's sausages: the simplest recipe

For very young children, up to one and a half years old, it is better to avoid any foreign inclusions. Even salt should be used in minimal quantities.

It is worth noting that there are several ways to make baby sausages at home. You may be puzzled by searching for a natural casing (intestines) or special sausage packaging, but this is by no means necessary. You can easily get by with foil.

If the final product is intended for small children, it is better to make homemade sausages from chicken fillet. Half a kilo of meat is punched until smooth with a blender, mixed with an egg and half a glass of milk. Add a little salt (or you can even put the salt shaker aside). The mass is passed through the blender again, after which it begins to pack. Place a little minced meat on the edge of a piece of foil or film; a tube rolls out of it. You need to press with a little force so that the mass inside compacts a little. The edges are carefully closed - and homemade chicken sausages for children are ready. They cook for about a quarter of an hour. The finished sausage is released from the packaging and given to the offspring warm.

Sausages “like in the store”

Many housewives refuse the idea due to their unpresentable appearance, which sometimes discourages children from agreeing to at least try. Indeed, greyish, “irregularly shaped” sausages do not evoke enthusiasm, despite their excellent taste. However, this disadvantage can be eliminated.

First, you need a dye that will give the sausages a nice pinkish tint. To obtain it, beets are grated, and the juice is squeezed out of their shavings through gauze. It should be added to the minced meat carefully so that the sausage does not acquire a frightening burgundy hue. Approximately 25 milliliters per quarter kilo of chicken.

Secondly, you need to add a little fresh lard to the minced meat, four times less than the amount of meat used. It will add juiciness to the sausages. Thirdly, milk should be replaced with cream. You will need a 50-gram stack of them, but the taste will be much more delicate. And finally - the shell. Since children usually don’t eat it, you don’t have to bother with the guts and buy an artificial one. It is filled with minced meat either using a special syringe or a sausage attachment in a meat grinder. Once the sausage reaches the intended length, the casing is either twisted to form a garland, or tied with a thick thread and cut off.

Turkey version

The most delicious and piquant sausages for children are made from turkey. And adults won’t refuse such a delicacy. A pound of breast is thoroughly ground. Approximately the same mass of apples is peeled, finely chopped and, together with the chopped onion, simmered in a frying pan for about four minutes. The frying is strained off from excess oil, cooled and added to the minced meat. In addition to this, add a glass of fine breadcrumbs (it is advisable to make it yourself or at least check for freshness). Sage, dried parsley and a little mixture of peppers are recommended as seasonings - naturally, if the children have already celebrated their three-year anniversary. However, there is nothing “heavy” about these spices, so you can safely add them to children’s sausages. Minced meat is packaged using any method you choose. Before serving, the sausages can be boiled or fried (if the casing allows).

Beef sausages

They are quite suitable for lunch even for small children - as long as they have already learned to chew and have grown enough teeth. In addition to the meat, from which all the veins have been removed, and the meat itself has been minced three times, the minced meat contains two eggs (for one and a half kilos of beef), a glass of the heaviest cream you can find, and a little beet juice for coloring. For seasonings, the author of the recipe suggests focusing on nutmeg and dried garlic with dill. When the minced meat is mixed to perfection, chop half a stick of good butter, which was previously removed from the refrigerator. It is also added to the base, after which the final mixing is carried out. Now the subtlety: before forming the sausages, the minced meat should stand in the refrigerator for at least half a day. This way it will lose excess air, pack better and be saturated with the aromas of seasonings. Beef baby sausages will take longer to cook than chicken ones, but they are worth waiting a little longer for readiness.

Classic recipe

If children are already old enough and eat almost the same as adults, they can be pampered with real sausages. The minced meat according to the classic recipe includes fattier beef and lean pork in equal quantities plus lard - approximately 150-200 grams for every kilogram of meat. Adjust its proportion depending on the total fat content of the minced meat. Along with the meat, two onions are passed through a food processor or blender. Seasonings - salt and pepper are required, the rest depends on the tastes of your family. It is better to pack sausages that are not quite for children in intestines, but other options are not prohibited.

Sausages in English

This recipe differs in both the meat composition and the set of spices. The main mass is pork (again from the lean parts of the carcass). It is supplemented with lard, which should be about one and a half times less. Again, focus on the desired level of fat, although the British prefer this ratio. Season the minced meat with sage, ground pepper, thyme and nutmeg. To check the sufficiency of spices, it is suggested to make a small cake from the preparation, cook it and try it. If you like the taste, fill the shells. Moreover, English-style sausages require natural intestines - they are supposed to be fried, not boiled. And don't stuff them too tightly: the shell may burst in the frying pan, and you will lose the delicious meat juice. The formed sausages need to be kept for a day in a cool (but not cold) state in a suspended state. Then you can cook it or put it away for storage.

Refinements and variations

If sausages for children are made from chicken, you can add a spoonful of starch per half kilo of meat to the minced meat. This will make the filling denser and make rolling the sausage easier.

For the youngest children, you can combine turkey with chicken: these sausages are softer and juicier. In addition, you can not cook them, but put them in the oven if the shell is foil.

A child doesn't live on sausages alone

Even homemade food does not satisfy all the needs of a growing body. Insist that your offspring not ignore the side dish. By the way, children willingly eat a salad of fresh vegetables with their sausage. Even if they usually refuse it.

Having prepared homemade sausages for the first time, tender, tasty and nutritious, you will stop buying them in the store, because you quickly get used to good food. Why break the habit? Store-bought sausage products contain so many preservatives that they are sometimes unsafe for health, especially when it comes to baby food. Interestingly, the first meat sausages appeared in Germany in the 15th century, and modern sausages began to be prepared only in the middle of the 19th century. Nowadays, sausages and sausages are classified as fast food - it is no coincidence that they are called bachelor food, which can be prepared in 10 minutes. However, no self-respecting gourmet or supporter of a healthy lifestyle will eat store-bought sausages. However, you don’t have to give up sausage products, you just need to understand how to properly make sausages at home, and you can eat them at least every day.

Cooking delicious sausages at home: starting with minced meat

They are made from any quality meat, but usually they take a mixture of beef and pork, chicken or diet turkey. The meat is well ground and beaten in a blender, mixed with egg, milk, butter, salt and spices - black pepper, nutmeg, turmeric, paprika and aromatic herbs. Sometimes well-chopped onions and garlic are added to the minced meat, and powdered milk may also be present in the recipe for milk sausages.

Sausages are made with pieces of cheese, lard (spiced bacon) or vegetables - kids especially like multi-colored sausages with green peas and carrots. Knead the mass for a very long time and thoroughly, adding water to it, since the wetter the minced meat, the more tender the finished dish. A very important point in the process of preparing sausages is to sufficiently chop the meat and obtain smooth, homogeneous minced meat, which is not always obtained at home if you do not have a good chopper. Some housewives advise passing the meat through a meat grinder at least four times, otherwise you will end up with homemade sausage instead of sausages.

Cooking homemade sausages: cooking recipes

Sausages are rolled from the minced meat - they are wrapped in cling film and the ends are tied with strong threads. Sometimes they are rolled on the table to give them the correct shape. It is recommended to keep the sausages in the refrigerator for a couple of hours and only then cook them in boiling water for 20 minutes or more. Usually a sign of readiness is the changed color of the meat. Instead of cling film, some housewives use bovine intestines, which can be bought at the market or in stores specializing in making homemade sausages. The intestines are filled with minced meat using a pastry syringe or a special attachment for a meat grinder with a tap. The ends of the intestines are tied and punctures are made in the sausages with a needle. Don't pack the intestines too tightly, otherwise they will crack during cooking, and don't leave any voids so that the sausages look aesthetically pleasing, without cavities inside. There are many ways to cook sausages in the guts, and this process is considered quite labor-intensive, although the result is worth it. The sausages come out just like they came from the store!

A few more ways to prepare delicious sausages

If you want to get not a finished product, but a semi-finished product that can be stored in the refrigerator, cook the sausages at temperatures up to 90 degrees, but the water should not boil. After 50 minutes, the semi-finished product is ready, but try to eat it within five days. In a pinch, homemade sausages can be frozen and taken out as needed.

There is another way to prepare the semi-finished product - quick boiling for 7–8 minutes, after which the film is removed and the cooled sausages are placed in the freezer. The sausages are not only boiled, but also fried and baked in the oven on a baking sheet - it turns out even tastier. They are served with any side dish - cereals, pasta, legumes, vegetables, mashed potatoes and mushrooms.

Many delicious dishes are prepared from homemade sausages - sausages in dough, bigos, pies, omelettes, casseroles, grilled sausages, Berlin curry sausages and much more.

Healthy sausages will diversify your family's diet and decorate the holiday table. Now you can not deny your children their favorite treat, because it is made from fresh ingredients. And if you know how to quickly cook sausages at home, then you will always have delicious food on the table that you won’t have to spend a lot of time on!

An excellent alternative to store-bought products are homemade sausages. You can prepare them from chicken, beef or turkey and then store them in the freezer. It’s very convenient, especially if you don’t always have time to prepare a full dinner or lunch - take it out of the refrigerator, cook it, and the healthy dish is ready. Vegetables, pasta or cereals are suitable as a side dish.

You can add various spices, herbs, sweet peppers, or even pistachios to homemade sausages. For a milder taste, you can use cream instead of milk.

For chicken sausages, I try to use, in addition to chicken breast, juicier meat. I just combine both, then the sausages turn out softer and juicier. To form the sausages we need cling film.

Ingredients for homemade chicken sausages:

• Chicken meat - 1 kg
• Milk 3.5% or cream - 150 ml
• Chicken egg - 1 pc.
• Onion - 1 pc.
• Butter - 50 grams
• Garlic - 1-2 cloves
• Parsley
• Salt, pepper to taste

How to cook:

Homemade beef sausages: recipe

It will take you about 1 hour to prepare beef sausages at home. You can buy ready-made minced meat, or prepare it yourself using a meat grinder or blender.

To make the sausages juicy, you can replace sour cream with butter or simply add a small amount of butter instead of part of the milk.

To give the sausages a more attractive color, you can add a little beetroot juice to the minced meat (finely grate the beets or grind them in a blender).

You can put a 0.5-1 centimeter thick stick of cheese inside the sausages.

Ingredients for making beef sausages:

• Beef – 0.5 kg
• Pork – 0.5 kg
• Milk (or butter) - 50 ml.
• Egg - 1 pc.
• Hard cheese – 150 grams
• Nutmeg (ground)
• Salt, spices to taste

Bon appetit!

The main component of homemade chicken sausages, naturally, will be minced chicken. Therefore, make sure that the minced meat or chicken fillet is fresh. You can use ready-made store-bought minced chicken, or you can make it yourself.

Cut the chicken fillet into pieces and pass through the finest (so the minced meat will be more tender) grate in a meat grinder. If you only have a medium and large wire rack, turn the mince twice to mince the meat as much as possible.

Add a medium-sized chicken egg, soft butter, milk (fat content in principle does not really matter, I used 2.5%), salt, pepper and ground coriander on the tip of a knife to the minced meat.

If your family has small children, then make sure that their sausages have a minimum of spices. First add the egg, milk and salt to the minced meat, mix well and divide into two parts. Add black pepper, sweet paprika and coriander to the adult portion; if desired, you can also season with sweet paprika, and leave the children's portion untouched.

Now comes the fun part - shaping the sausages. Decide on the size: it will be thick sausages, long and thin, or very tiny for babies.
Place about 2 tablespoons of minced meat on cling film.

Roll it tightly, wrapping it several times so that the minced meat does not “run away”, forming a sausage of a certain size.

Wrap like candy, tying the edges tightly with a knot or tying with thread. To distinguish children's sausages from adults, tie the first ones with red or other colored thread, so you will definitely not confuse them. Try to roll and tie the film tightly, then there will be no excess air and after cooking the sausage will turn out smooth and dense, without pits.

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

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

Freeze raw in film, and then boil without defrosting.

Freeze ready-made (boiled) ones, and then, using any available heat treatment method (for example, microwave or oven), give them the desired appearance.

Sausages can be eaten simply boiled - this is how I serve them to my child. For myself and my husband, I fry sausages in a frying pan until golden brown. This can be done with vegetable, olive and even butter. I use both a regular frying pan and a grill pan, the stripes come out really beautiful.

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