#lizwinskitchen #chickensausage #Chickenfranks #Homemadechickensausage
This video is all about MY WAY of making simple and easy homemade chicken sausages without any fat, casing or a machine. Making sausage at home is not so difficult. You don’t even have to stuff it into casing if you don’t wish to. These can be made right in your kitchens with the regular cling film, fresh meat and no added preservatives.
Traditionally sausage mixture is stuffed into the casing that are available in the market. There are plenty of casings that you can choose from. Sausage casing, also known as sausage skin is the material that encloses the filling of a sausage. Natural casings are made from animal intestines
or skin; artificial casings are made of - collagen and cellulose.
However, for those of you who do not wish to use both of these could settle with a simple cling film which will work just fine.
Ingredients:
500 gm Chicken breast meat (chilled)
1/2 tsp Garlic Powder
1/2 tsp White Pepper Powder
1/2 tsp Ginger Powder
1 tsp Salt
1 tsp Oil
2 tsp Cornflour
4 tsp of Beetroot juice (this is totally optional)
1 Egg
Note:
*Your ingredient list is limited only by your imagination. You can toss in as many or as few herbs and spices and other flavorings as you would like.
*This recipe doesn't call for any fat, skin or crushed ice yet the final outcome is a soft and juicy sausage.
*This is not an emulsified sausage a process which involves adding ice to super chilled meat and mixing until a paste is produced followed by the addition of ice.
*Steaming keeps more of the flavor in the sausage than if poaching fully immersed in water.
*The colour of course is not as the store brought sausages since I used the beetroot juice. On boiling the beetroot juice can lose its bright red colour.
*Making homemade sausage as described above contains no preservative so you should eat your fresh sausage within three days or you can freeze then in a zip lock bags up-to 2 months.
Thanks for watching Lizwin's Kitchen
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