Homemade chicken sausages

Homemade Chicken sausages without casing

Preparation time:15-20 minutes

Cooking time:20 minutes

Level: easy

One of the most interesting recipes I have learnt over the years is how to make Chicken sausages at home...

Preservative-free, no plastic casing, easy on spices and just the way you would like it.

I used to live in a small town where we were solely dependant on the Central Dairy farm at Aligarh for sausages, ham, salami. It was all fine, till our store shut down permanently. Missed all the goodies, but life passed on.

One day my newly married daughter told me she had learnt how sausages were made at home.

I was very enthusiastic and set out to master the art the coming weekend.

The first try was not bad. I have then perfected the trick of the trade with a variety of flavours.

You need boneless chicken breast and a good mixer grinder. I shaped them in a cling film wrap and they turned out so perfectly shaped.

Once they are shaped you put them in  a pot of boiling water for about 15 minutes.

Cool, open the wrap, fry them till crispy on the outside.

I will walk you through the recipe step by step

Ingredients

500 gms boneless chicken

1 tsp ginger and garlic paste

Salt to taste 

Pepper as per your taste

Parsley 

Basil leaves (few)

Chilly flakes as per your taste

1tsp cooking oil

Lemon juice(optional)

Method

Grind all the above into a fine paste

Now spread cling film on the work area

Spoon two scoops on the film

Shape into a long cylinder

Roll the wrap nicely and secure ends

Do the same with all the mince

In a large pot boil water and boil all the sausages for 15-20 minutes( the water should be a rolling boil)

Remove and chill 20 minutes

Remove the cling wrap and fry the sausages

And they are done.

You can flavour them with mustard sauce soy sauce, Schezewan sauce, garam masala if you want them spicy.

Note

These can be stored in the freezer for up to two weeks.