Homemade Chicken Milk Sausages
Tender homemade sausages with nothing unnecessary in them — like the shop-bought ones, but with a cleaner ingredient list. Ideal for the freezer and good for children.
Ingredients
Ground chicken(ideally breast + a little thigh)500 g
Cream(20%)100 ml
Eggs1 pcs
Butter(cold)40 g
Corn starch(heaped)1 tsp
Salt(level)1 tsp
Ground black pepperpinch
Nutmegpinch
Paprika ground0.5 tsp
Beet juice(optional, for colour)1–2
Instructions
1
Every ingredient must be cold. Cut the butter into small cubes.
2
Combine the ground chicken, cream, egg, butter, starch and spices. Blend with a stick blender for 5–10 minutes to a completely smooth, creamy texture — this is the key stage, where the sausage structure forms.
3
Transfer the mixture into silicone sausage moulds. Freeze until solid.
4
Bring water almost to the boil (it should not bubble). Lower in the frozen sausages and cook for about 5–7 minutes. Then pan-fry in a little oil.
Storage
Up to 2 months in the freezer
Once cooked, up to 3 days in the fridge
Serving ideas
For breakfast with an egg
In a hot dog
In sandwiches or waffles
For a children's menu