Easy Homemade Chicken Sausage with Gelatin

From simple products, original, tastiest! Boiled sausage is very easy to make at home! It is prepared from chicken meat, and beetroot juice gives it its pink color. For breakfast, as a snack, and even for slicing on a holiday table — this sausage will come in handy!
cook time: 9h
Maya Lindell
Easy Homemade Chicken Sausage with Gelatin

Nutrition Facts (per serving)

181
Calories
12g
Fat
4g
Carbs
14g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Nutmeg 0.5 tsp
Bay leaf 1 pc
Beet (small) 1 pc
Peppercorns 3 pc
Gelatin 15 g
Chicken 500 g
Garlic powder 1 tsp

Recipe instructions

Step 1

Step 1
How to make homemade boiled chicken sausage with gelatin? Prepare your food. It can be prepared from absolutely any part of the chicken. Breasts will produce a leaner version, while legs will produce a fatter version. Chicken weight is given with bones. I used regular gelatin, not instant. You can use any spices according to your taste. Instead of dry garlic, you can take a few cloves of regular garlic.

Step 2

Step 2
Remove the skin from the chicken using a knife. It will only give you excess fat that we don’t need.

Step 3

Step 3
Fill the chicken with clean cold water until it just covers it, no more. Add peppercorns and bay leaf. Add salt.

Step 4

Step 4
Place the pan with the chicken on the stove over medium heat. Bring the broth to a boil, skim off the foam. Keep the fire minimal. Cook the chicken over low heat until cooked through, about 40 minutes. Then turn off the heat and remove the chicken.

Step 5

Step 5
Pour 150 ml of broth and cool it. The rest of the broth is not needed, you can use it at your discretion. Pour gelatin over the cooled broth and leave it to swell for half an hour.

Step 6

Step 6
Rinse the beets thoroughly under running water, then peel them. Grate the beets on a medium grater.

Step 7

Step 7
Place the grated beets in several layers of cheesecloth and squeeze out the juice.

Step 8

Step 8
Separate the chicken meat from the bones. If it is a breast, then divide it into pieces.

Step 9

Step 9
Place the swollen gelatin on the stove over low heat. With constant stirring, wait until the gelatin dissolves, but under no circumstances boil it! When boiled, gelatin will lose its gelling properties.

Step 10

Step 10
Next, you will need to grind the chicken meat to a pate. This can be done using any equipment you have at home. A blender, a meat grinder, and a chopper will do. I used a food processor. Place the meat in a food processor bowl, add garlic, nutmeg, dissolved gelatin and beet juice. Check the amount of juice according to the desired color. For something like mine, two tablespoons were enough.

Step 11

Step 11
Beat all ingredients until it forms a pate.

Step 12

Step 12
Transfer the mixture to a suitable container. I took a mixing glass from a mixer — it is narrow and straight. You can take a plastic bottle of a suitable shape, first cut off the neck from it and wash it well. There is no need to grease the dishes; the sausage will harden and come off on its own. Place the mold with the future sausage in the refrigerator until completely frozen. Itʼs better to do this overnight.

Step 13

Step 13
Remove the finished sausage from the mold. I just carefully ran the knife along the sides of the glass and shook it slightly. If you are cooking sausage in a bottle, simply cut the plastic. The sausage is ready. Bon appetit!

Additional rubrics

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