To choose truly high-quality sausages for a family in accordance with GOST, you need to try not one or two, but at least a few of each type. But why expose yourself and your body to such violence, excuse me, eating a store product (I just can't call it another name), if you can cook homemade sausages with your own hands. You can definitely offer such sausages to your child!

Of course, they will turn out not pink, but rather gray-white, after all, we will take natural ingredients as a basis without dyes and stabilizers, but we will give them an appetizing appearance in the simplest way: fry in oil over high heat.

Some will say that making sausages at home is a troublesome job. And those who have already tried it at least once will not be afraid of difficulties and will certainly usefully spend part of the day off.

It is very convenient to have frozen homemade convenience foods in the refrigerator. If we are used to freezing dumplings for future use, then why not make it a tradition to have healthy homemade fast food in stock? After all, even without a special sausage casing, you can use the means at hand.

In fact, everything is simple, our step-by-step photo recipe will be a visual aid to that.

How to cook chicken sausages at home

We will cook chicken fillet sausages, but nothing will stop you from making turkey, pork or beef sausages tomorrow. Instead of a shell or casings, we will prepare nipples in a film (the usual food that is available in every kitchen).

Also prepare a meat grinder or food processor, string, and a small saucepan.

Ingredients:

• chicken fillet - 1 pc.,
• onions - 2 medium heads,
• egg - 1 pc.,
• garlic - 3 cloves,
• dried dill, curry, dried parsley, chicken seasoning, salt - 0.5 teaspoon each,
• ground red pepper - 1 pinch,
• sunflower oil - for frying.

Cooking process:

Meat for it is not necessary to take chicken. You can put pork, beef, rabbit meat in them. If you want them to be fatter, add a small piece of bacon or bacon. In any case, until you yourself experiment with different content, you will not decide which ones you like best.

We clean the bulbs, wash them and cut them in half. We put it in the bowl of the food processor and run it for 40-50 seconds.

You can, of course, grate the onion on a fine grater, but somehow I didn't want to contaminate additional dishes. Fillet, it should be either thawed or chilled, washed and cut into pieces. Their size is not important. Throw in a bowl and grind again. This time we run the food processor for a longer time. I kept it for about 3-4 minutes. The result is a homogeneous and airy mass. We transfer it to a bowl, drive in an egg there and squeeze the garlic through a press.

We mix. Then add salt and spices.

Don't like the suggested ones? Take your favorites. The point is to make a delicious meal, not just repeat the recipe. Be sure to try the minced meat on the tongue. The salt should be felt in it.

We put an almost full pot of water on the fire and begin to twist the sausages. Having stepped back from the edge of 10 cm, put 1 full tablespoon of the filling on a cling film, distribute it slightly in length.

We wrap the minced meat in several layers and tie knots at the ends. For beauty, I cut the film on both sides. It turns out lush "sausage" sweets. You can do without threads by tying the ponytails on a knot.

We put them in boiling water and cook with active boiling for 15-20 minutes. Cooking time depends on the thickness of the food and whether it is frozen or chilled.

Then we drain the water, cool the sausages in the shell a little, and, having cut the film from one end, completely remove it.

Preheat the frying pan, after pouring a little sunflower oil into it. When it warms up, carefully shift the sausages and fry them over high heat on all sides.

Serve with mashed potatoes and some delicious sauce, for example, sour cream and garlic, ketchup or mayonnaise.

Having prepared high quality sausages at home, you are unlikely to ever buy them in the store. Bon Appetit!

In this recipe, the juiciness of the products achieves a large amount of onions. This component can be replaced with milk (then you will already get dairy sausages) or low-fat drinking cream.

A significant advantage of making "sausages" at home, of course, is the absence of all kinds of preservatives, stabilizers and dyes in them. The composition will include only those ingredients that you yourself deem it necessary to put there. By preparing such a product at home, you can be sure that the ingredients are exactly what you want.
Today I propose a recipe for sausages at home - simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages, which you just have to boil in boiling water.

Ingredients

• chicken or turkey mince - 600 g;
• chicken egg - 1 pc .;
• milk - 100 ml;
• onions - 1 onion;
• salt and pepper to taste

How to cook chicken sausages at home

Peel and chop the onions into large pieces, and then pass through a meat grinder along with the minced chicken.


Then put the minced meat in a blender bowl, add milk, beat in an egg and beat.
Put in a bowl, salt, pepper and mix thoroughly


We will spread the minced meat on a film with a special pastry syringe or a tablespoon. Also, for these purposes, you can use a regular milk bag, having previously cut off a corner from it.
We unwind the required amount of cling film (approximately 5-6 cm) and put our minced meat on it, evenly distributing it in the center


Then gently roll up the film, forming a small sausage.

Carefully, but gently press the film against the minced meat, this will avoid the appearance of air bubbles. Of course, they will not spoil the taste of the finished product, but the appearance will suffer.
Then carefully compact the minced meat, pressing on it from different ends of the sausage. We twist the end of the film, tie it with cotton thread, tying it into several knots. We do the same with the other "tail". As a result, we get a neat sausage.


If you do not plan to cook the sausages right away, put them in the freezer.
That's all the wisdom! We made chicken sausages at home. Now it remains only to boil them in boiling water for 5-7 minutes, and then they can be served with any side dish.


It is recommended to chill the sausages in the refrigerator for 2 hours before boiling. Put it on a plate and send it to the refrigerator


During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

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We take out the finished homemade chicken fillet sausages from the pan, carefully remove the shell, cutting off the "tail" of the film on one side.


We clean the sausages and serve


Then they can be cooked without defrosting.

There is hardly a person who would be indifferent to tender milk sausages. And how kids love them! But due to some harmful ingredients and dyes, it is advisable not to use such a product. What to do? There is an exit! You can cook them yourself. To do this, you just need to thoroughly grind the meat and prepare the shell. Here are three options for making them at home.

Chicken fillet sausages

Such sausages can be prepared for future use, and taken out of the freezer as needed and in the amount you need.

Ingredients: chicken fillet - 2 pcs., egg - 1 pc., milk - 150 ml, butter - 70 g, salt, black pepper, spices, cling film.

Cooking method: Cut the chicken fillet into small pieces and chop in a blender until a paste is obtained. Add egg, milk, butter and spices. Stir all ingredients. Salt. Place 1 tablespoon on the edge of the cling film. minced meat and gently roll to shape the sausage. Tie one end in a knot first, release all the air, and tie the other. Cook for 10 minutes. After the sausages have cooled, remove the cling film and serve.

Homemade beef and pork sausages

Dairy sausages in a natural casing will appeal to both adults and children. They can be pan-fried or grilled for a golden brown finish.

Ingredients: pork - 500 g, beef - 500 g, egg - 1 pc., milk - 1 glass, butter -100 g, intestines, salt, nutmeg, herbs.

Cooking method: For minced meat, mince the meat 4 times. Add egg, salt, spices, milk and butter pieces. Chop the herbs. Boiled sausage flavor will give nutmeg. Knead the minced meat thoroughly. Rinse the intestines well and stuff them with the meat grinder attachment. Fill the filling not too tightly, leaving gaps every 15 cm, forming the sausages and tightening the ends with thread. When the last sausage is full, tie the end of the intestines and pierce them with a needle. Cook them lightly in salted water for 30 minutes.

Children's homemade sausages

Delicious and healthy sausages with a delicate taste go well with porridge or mashed potatoes, and the pinkish color of turkey meat will give the maximum similarity with the purchased ones.

Ingredients: turkey fillet - 500 g, egg - 1 pc., milk - 100 ml, salt, spices, cling film.

Cooking method: For minced meat, cut the meat into small cubes. Grind it as finely as possible in a blender. Add egg, milk and spices. Mix all ingredients well. Take plastic wrap and place in 3 tsp each. minced meat for each sausage. Wrap and tie the ends gently on both sides. Cook for 10 minutes. After the homemade sausages have cooled, remove the cling film and serve.

Simple, tasty and healthy! Arrange a holiday for yourself and your loved ones. Bon Appetit!

You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: from chicken, pork or beef.

Homemade sausages are a healthy and tasty alternative to store-bought sausages. These sausages can be made from chicken or turkey fillets. Use cling film as a shell. Optionally, you can add peeled pistachios, mushrooms, bell peppers or herbs to the sausages, and replace the milk with cream. If you are preparing sausages for young children, then exclude garlic and black pepper from the recipe. Sausages can be prepared for future use - just freeze them.

• Chicken breast fillet - 1 kg;
• Milk 3.5% - 150 ml;
• Large egg - 1 piece;
• Butter - 50 grams;
• Medium onion - 1 piece;
• Garlic - 1-2 cloves;
• Salt, black pepper.

Rinse the chicken fillet, dry and cut into slices.

Mince the chicken fillet, peeled onions and garlic twice through a meat grinder.

Add softened butter, warm milk, egg, salt and spices to the minced chicken.

Mix thoroughly.

Spread cling film on the table. Place 2 tablespoons of minced meat on the edge of the film. Shape the sausage by wrapping the minced meat tightly in 2-3 layers of foil. Cut off excess film. Tie one end of the tape with a strong knot.

Tie the other end of the film into a knot, making sure that there is no air left inside the film with minced meat.

Sausages can be made in different sizes. Little sausages will appeal to children.

Dip the sausages in boiling water and cook for 15 minutes.

Transfer the finished sausages to a colander and let the water drain. Remove the tape. Be careful not to burn your fingers - hot air may be inside the film.

From this amount of ingredients, I get about 20 pieces of medium-sized sausages. If you make baby sausages for children, then there will be twice as many of them.

Serve the chicken sausages hot.

Serve porridge from any cereals, pasta, boiled or fresh vegetables, herbs as a side dish for homemade chicken sausages.

Recipe 2: chicken sausages at home

• Chicken breast - 1 piece
• Chicken egg - 1 pc
• Carrots (medium) - 1pc
• Onion - 1 piece
• Garlic - 1 head
• Spices
• Pepper

Wash the chicken breast, cleanse the skin, remove the bones. Prepare minced meat from the peeled fillet, add an egg to it.

Add carrots, finely chopped onion and garlic to the minced meat.

Then add salt and pepper and spices to your taste. I have this mixture of chicken spices.

Dilute the resulting mixture with milk (or water) and mix well.

The next stage is the preparation of sausages, for this you need to spread the cling film and carefully spread the minced meat on it. The more minced meat you put, the thicker the sausage will turn out, I usually spread a couple of spoons.

We roll the film with minced meat into a tube several times.

We cut off the film and roll up the edges like a candy wrapper, you can tie it into a knot or tie it with a thread.

These are the sausages that should turn out, I got 12 small sausages out of this amount of ingredients.

The next step is to lower the finished sausages in boiling water and cook for 20 minutes.

Cool the finished sausages, remove the film. Ready! Also, if you wish, you can fry the sausages until golden brown, or it is very convenient to take them with you to a picnic, or you can freeze them for further storage. Tasty and healthy. Bon Appetit!

Recipe 3, step by step: how to make homemade sausages

Making sausages at home is very easy. It is enough to have a saucepan, cling film and meat on hand. Everything turns out easily, quickly and tasty. Sausages can be made for future use and stored in the freezer, if necessary, fry in a pan - and you're done!

• Chicken fillet - 500 grams
• Egg - 1 Piece
• Butter - 50 grams
• Milk - 100 Milliliters
• Salt - To taste
• Ground black pepper - 2 Pinches
• Ground paprika - 0.5 Teaspoons
• Coriander - 0.5 Teaspoons

Cut the meat into pieces and pass through a meat grinder or chopper. Add a lump of butter in the process and continue stirring the meat.

Add a raw egg, paprika, ground black pepper, ground coriander, salt, milk. Stir well.

Spread the cling film on the table, put two tablespoons of minced meat and roll the film like candy.

Try to fold the sausages tightly to remove air as much as possible, then the products will turn out to be smooth and beautiful. Tie up the edges.

Pour the sausages with cold water and bring to a boil, cook over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil until a beautiful crust. Serve hot with your favorite sauces!

Recipe 4: homemade turkey sausages in film

Homemade sausage recipe is simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages, which you just have to boil in boiling water.

• chicken or turkey mince - 600 g;
• chicken egg - 1 pc .;
• milk - 100 ml;
• onions - 1 onion;
• salt and pepper to taste

Peel and chop the onions into large pieces, and then pass through a meat grinder along with the minced chicken.

Then put the minced meat in a blender bowl, add milk, beat in an egg and beat.

Put in a bowl, salt, pepper and mix thoroughly.

We will spread the minced meat on a film with a special pastry syringe or a tablespoon. Also, for these purposes, you can use a regular milk bag, having previously cut off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and put our minced meat on it, evenly distributing it in the center.

Then gently roll up the film, forming a small sausage.

Carefully, but gently press the film against the minced meat, this will avoid the appearance of air bubbles. Of course, they will not spoil the taste of the finished product, but the appearance will suffer.

Then carefully compact the minced meat, pressing on it from different ends of the sausage. We twist the end of the film, tie it with cotton thread, tying it into several knots. We do the same with the other "tail". As a result, we get a neat sausage.

If you do not plan to cook the sausages right away, put them in the freezer.

That's all the wisdom! We made turkey sausages at home. Now it remains only to boil them in boiling water for 5-7 minutes, and then they can be served with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take out the finished homemade sausages from the pan, carefully remove the shell, cutting off the "tail" of the film on one side.

Recipe 5: how to cook sausages in cling film

Such sausages can be frozen for future use. You can add various seasonings, herbs, cheese to the minced meat.

• Minced chicken - 400 gr.
• Semolina - 2 tablespoons
• Bulb onions - 1 pc.
• Egg - 1 pc.
• Garlic - 3 teeth.
• Salt - ½ tsp

Put the minced meat in a bowl, add the egg and mix.

Add semolina, mix.

Peel the onion and chop finely.

Add onion, salt, chopped garlic to the minced meat and mix.

Spread cling film, put 2 tablespoons on its edge. prepared minced meat, give the shape of a sausage with wet hands.

Wrap the resulting sausage in plastic wrap, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken fillet sausages (with photo)

• chicken fillet - 400 gr
• milk - 3.2% - 100 ml
• salt to taste
• ground black pepper - to taste
• chicken egg - 1 pc

Wash the chicken fillet well. Let's remove the extra veins. Cut into small pieces.

Season with salt and add one raw egg. Grind with a blender (any other food processor).

Pepper the resulting mass to taste and add milk. Pouring milk, mix well until smooth.

Put 1.5 tbsp on a small piece of cling film. tablespoons of mass and gradually wrap it in a sausage, compacting and releasing air.

We tie it in a knot around the edges, I did not tie it and I wrapped it well. I do not fall apart during cooking.

Cook for 5-7 minutes in boiling water like regular sausages.

To make the sausages so cute and not boring, they need to be fried on both sides in butter. Everything! Children will love it!

Recipe 7: beef sausages at home

• beef fillet - 1600;
• cream - 200 ml;
• butter - 100 gr;
• beets - 1 pc;
• salt to taste;
• nutmeg - 0.25 tsp;
• dried dill - 2 tbsp;
• dried garlic - 1.5 tbsp;
• pork - 4 m;
• chicken eggs - 2 pcs.

So, the preparation of homemade beef sausages in detail. Take the beef fillet. Take a good piece, there is no time for saving. Wash the meat well.

Cut the meat into pieces that will crawl into the meat grinder to scroll the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through the meat grinder 3 times. Yes, exactly 3, less is not necessary, we need a straight homogeneous sausage structure. If you do kupaty, then it will do 1-2 times.

So the meat after the 1st scroll:

After the 2nd:

After the 3rd:

It is often written that homemade sausages end up gray, gray, or some kind of unattractive brown. I solved this question very simply, with the help of beets. Natural colorant that did not affect the taste in any way). So, clean my beets.

We cut into pieces that are suitable for scrolling in a meat grinder.

Scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for sausage mince.

We make our dye. We roll up ordinary cheesecloth several times, put a couple of tablespoons of minced beet in it and squeeze the juice into the minced meat. I was a little embarrassed and squeezed out only the juice of half the beets, next time I will squeeze the whole one, for an even more intense color, because a decent part of the juice will come out when boiled into water.

Add eggs, nutmeg to the minced meat,

dried garlic,

heavy cream

We take butter at room temperature,

cut it into cubes, send it into minced meat.

Knead the minced meat carefully. He's ready! We send it for at least 12 hours to the refrigerator.

After 12 hours, we prepare the ingredients for the formation of sausages: sausage attachment, casings, twine.

Let's prepare the bowels. Come in a sachet of strong saline solution. We do not take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But she took it by eye.

We put a container in the sink so that the intestines do not leak when washing. Pour some water into a container. Gently push apart the end of the intestine with your fingers, it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, rinse the intestines with running water.

To tie sausages, we use a cotton twine like this. But strong cotton threads are also suitable. We immediately cut off pieces of 7 centimeters, several pieces.

We assemble the meat grinder, putting on a sausage long attachment instead of a meat grinder mesh.

We take the minced meat out of the refrigerator, mix it well again. This is the structure.

Gently, like a stocking, we put the casings on the sausage attachment like this. Tie the end of the bowels with twine.

We begin to pass the minced meat through a meat grinder. On the first scroll, there will be a lot of air bubbles, since the sausage cone was initially empty. Therefore, we try to make the first sausage, tamping the meat with our hand. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine. Now we have no air in the cone, the process will go faster.

Gently pass the minced meat through a meat grinder, holding the bowels with your hand and adjusting the process of filling and lowering the bowels from the nozzle. It is not necessary to do it very tightly so that the sausages do not burst during cooking.

When the bowels are filled to the length of the palms, we twist them several times, as in the photo. And spin the next sausage. I made batches of 3-4 pieces, so that it was more convenient to cook the bunch, not to cut it off before cooking. After the formation of 3-4 pieces, I cut off the casings, repeating the actions that I indicated after the first test sausage.

In the finished batch, twisted, she also tied it with twine, made a knot. If there are bubbles, we pierce the air with a regular needle, releasing the air outside. Because of this, no minced meat will leak out during cooking, and the bowels, on the contrary, will adhere more tightly to the minced meat.

So my sausages are ready for cooking. I cook them in 3-4 pieces for children, adults are expensive and the process is not quick). A kilogram of such sausages cost me about 750-800 rubles because of the expensive cost of beef. These sausages can be frozen and stored in the freezer.

Such sausages are cooked simply: we send sausages to boiling salted water, after boiling we cook for 30-40 minutes.

During the boiling process, the sausages will decrease in size. After cooking, remove the twine.

This is what a cutaway sausage looks like. Quite a decent color, the structure is homogeneous. Delicious natural sausages, boiled sausage flavor, we were given nutmeg and garlic powder.

Recipe 8: homemade pork sausages in the oven

• Lean pork - 1100 Grams
• Fatty pork - 600 Grams
• Lard - 600 Grams
• Powdered mustard - 0.5 Teaspoons
• Pork intestines - 1 Piece (1.5 meters)
• Ice water - 150 Milliliters
• Sugar - 0.25 Teaspoons
• Dry garlic - 0.25 Teaspoons
• Dry nutmeg - 0.25 Teaspoons
• Freshly ground white pepper - 0.25 Teaspoons
• Nitrite salt - 15 Grams
• Table salt - 30 grams

Cut all meat and lard into small pieces. After that, put it in the refrigerator until it is slightly icy.

Now we will cook the minced meat itself. Pass the pork with lard through a meat grinder. First grind on a medium attachment, and then on a pate (fine) grid.

Take out the harvester and, in the processor with knives, turn the minced meat. To do this, divide it into portions and add some ice water.

Place the sausage attachment on the meat grinder. Rinse the colon and fill it with minced meat. This will make three 50-centimeter segments. Then put the sausages in the refrigerator for 4 hours.

Having set myself the goal of buying industrial sausages as rarely as possible, since their current quality is very doubtful, I began to think more often about whether I should start making real meat sausages, sausages and wieners on my own without adding any muck harmful to the human body. And once I already tried to cook (pork-beef), today I dared to swing at homemade turkey and chicken sausages. And in order to slightly diversify their taste and soften the dry meat, I decided to add a little cheese and butter to my creation. I must say, I am satisfied with the result, it exceeded my expectations. The chicken sausages turned out to be very tasty, juicy and cute. And they were exterminated in a very short time. So everyone who, like me, does not accept industrial products, I urge to open their own production in their own kitchen for the production of sausages and wieners.

Ingredients:

• chicken fillet (breast) - 350 g;
• turkey fillet - 650 g;
• milk - 100-150 ml (can be replaced with cream or sour cream - it will turn out even juicier);
• 1 egg;
• hard cheese (I have "Cream") - 150 g;
• salt and ground paprika - 20 g each;
• a mixture of peppers to taste;
• onion head;
• garlic - 2 small cloves;
• butter - about 60 g;
• mustard - 8 g.

• cooking time - no more than one and a half hours.

How to make homemade chicken sausages with cheese:

Cooking minced meat. We wash all the "bird" meat, cut it into small pieces, and together with garlic, onion and oil, pass it twice through a meat grinder, setting the finest grate on it.

You can use a blender. We supplement the resulting mass with finely chopped cheese, then spices, egg and milk. I only added 100 ml. milk, fearing that the minced meat will turn out to be too liquid.

Mix all the ingredients very thoroughly. As a result, we get ready-made minced meat, which is calmly held on the spoon, without sliding off it. We send it to the refrigerator for an hour.

We transfer the minced meat, which has been infused and soaked in all the aromas of spices, from a bowl into a plastic (or better in a pastry) bag.

We knock down the meat mass tightly at one end and cut off the corner.

We spread cling film on a cutting board, place a strip of minced meat on it of the same length as our homemade sausages or wieners.

We wrap it carefully, trying to release the accumulated air and compact the mass so that there are no voids left. We tie knots along the edges of the formed sausages.

All we have to do is cut off the excess film, giving our homemade product a more decent look.

Now you can cook for a test the result of our labors. Immerse the sausages in boiling water and cook with a low boil for about 10 minutes. Then we free them from the film and, having cut them into convenient pieces, enjoy the fragrant and juicy home-made sausages, supplemented with vegetables and ketchup.

As you can see, making sausages or sausages at home is not so difficult.

Homemade sausages in a multicooker for a couple

Is it possible to eat sausages and be sure of their quality? When it comes to store products, it is unlikely. Every year, more and more new additives are included in the purchased sausages and sausages, and there will be little benefit from the dish. But there is a way out - to cook chicken sausages at home. It is not difficult to make a batch of chicken sausages to offer the family a delicious, nutritious and quality meal. In a similar way, you can cook homemade turkey or pork sausages, but in the latter case, the cooking time will need to be slightly increased. To make the dish a little more interesting, culinary experts recommend including additives in the minced meat - pieces of bell pepper, cubes of hard cheese, fried mushrooms and even nuts.

Ingredients:

• chicken meat - 600 gr.
• sour cream - 2 tablespoons
• onion - 1 pc.
• chicken egg - 1 pc.
• salt to taste
• grated nutmeg - 0.25 tsp

How to cook sausages in a multicooker:

You can use any chicken meat, I cooked chicken fillet sausages. Cut the chicken, put it in a blender bowl.

Peel the onions and cut into small pieces. Add the onion to the meat. We also drive a chicken egg into the blender bowl, add salt and grated nutmeg, sour cream. Garlic is added to the minced chicken if desired.

Beat the entire contents of the bowl thoroughly with a blender to get an almost homogeneous mass. You can mince the chicken, but then you need to do it twice. For the sausages to work out in the best possible way, the minced meat should be smooth and free from pieces of meat.

Cut the cling film into rectangular pieces. Place about 2 tablespoons of minced meat on the edge of the rectangle.

We wrap the minced meat with several layers of film. Tie the ends with a knot. You can also use thread - try both to find the one that works best for you.

When tying the film, make sure that there are as few air bubbles under it as possible.

You can boil homemade chicken sausages either steamed (using a multicooker or double boiler) or in water.

I was steaming sausages in a slow cooker. To do this, pour 2 cups of boiling water into the multicooker bowl, insert the basket-pallet and put the blanks for the sausages into it. Close the lid and start the Steam or Steamer program for 20 minutes. If you decide to add pork to the minced meat, then the cooking time should be increased to half an hour.

After the end of the multicooker, take out the sausages and let cool slightly. We remove the cling film.

Ready-made sausages can be fried in a little oil, or served boiled with a side dish.

It is worth noting that homemade sausages can be safely harvested for future use, that is, frozen. Moreover, you can freeze both raw sausages and already boiled sausages.

Bon Appetit!!!