Milk sausage

Milk sausage

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Ingredients for Making Milk Sausage

  1. Chicken breast 2.5 kilograms.
  2. Pork tenderloin 2.5 kilograms.
  3. Salt 4 tablespoons.
  4. Ground white pepper 1 tablespoon.
  5. Ground sage 2 tablespoons.
  6. Nutmeg (ground) 1 tablespoon.
  7. Caraway seeds 1 teaspoon.
  8. Powdered milk 200 ml (or 1 cup).
  9. Non fat 1.5% milk 400 ml.
  10. Garlic 2 cloves.
  11. Purified pig intestines a couple of pieces.
  • Main Ingredients: Pork, Chicken, Milk
  • Serving 4 servings
  • World Cuisine


Wooden chopping board, Sharp knife, Two medium-sized pans, A large bowl, A meat grinder, A special nozzle for a meat grinder or a plastic bottle without a bottom, Threads strong for dressing sausages, A tetra bag or a package of juice, Roasting sleeve, Large deep pan, Kitchen stove, refrigerator

Cooking Milk Sausage:

Step 1: process the meat.

We take fresh chicken breast and pork pulp, very thoroughly wash the meat under running water, then on a cutting board with a sharp knife we ​​remove all excess fat and cut both meats in medium slices. We put the meat into separate 2 pans. Then install the meat grinder and skip all the meat into a large bowl 2 timesso that our final minced meat is the most airy.

Step 2: mix the spices.

Then in a separate small bowl we mix all our spices: ground salt, white ground pepper, sage, nutmeg, caraway seeds, milk powder. Then pour all the mixed spices into a bowl with prepared minced meat and mix everything thoroughly. It is advisable to mix the minced meat with your bare hands, so spices from the warmth of your hands will give a special aroma and taste to the whole minced meat. After that, pour in our non-fat milk in minced meat with spices 400 ml, then add garlic grated on a fine grater here and then continue to knead everything until a homogeneous and sticky mass is present.

Step 3: form the sausage in the shell.

Then we should prepare our shell (the cleaned intestines are best for this). So, soak them in cool, slightly salted water somewhere on 30 minutes. After this, the water should be drained, and the shell itself should be slightly dried on a chopping board and let all the water accumulated inside the intestine be drained quietly. Having carefully tied the shell on one side, on the other hand, we begin to stuff it with ready-made meat. This can be done using the same meat grinder, but with a special such nozzle, if you do not have such a nozzle, then you can use an ordinary plastic bottle on 0.5 liter, from which the bottom should be cut in advance. You can fill the shell manually. In general, choose how it will be more convenient for you to fill it. The intestines should not be filled very tightly, and we recommend bandaging the shell with a rope every 20-25 cmif of course the length of the intestine allows. If you don’t have a casing, then you can take an ordinary tetra bag to form boiled sausage (even a box of any liter juice that can be bought at any store or kiosk is suitable) and then wrap it in a special baking sleeve. Further it is worth fixing both edges well, and you can simply wrap the prepared stuffing in this sleeve for baking.

Step 4: Cook homemade milk sausage.

When the sausage has already been formed, we pour water into a huge pan, put it on a fire and then lower our prepared milk sausage into cool water. Next, cook it from the very moment of boiling, over very low heat, approximately 50-60 minutes at boiling point of water no more 80-90 degrees. Then it is necessary to cool the sausage, without revealing the package itself, and then put it in the refrigerator until it is completely and completely cooled.

Step 5: serve the milk sausage.

Homemade boiled milk sausage is ready. We advise you to remove it from the shell, cut into pieces and serve. Homemade sausage will pleasantly surprise you not only with its exquisite aroma, but also with its incomparable taste. Enjoy your meal!

Recipe Tips:

- - washed pig intestines should be turned out and cleaned of the mucous surface. To do this, they are placed on a large smooth board and scrubbed over them with the blunt side of the knife, which should be held in the right hand. First you should scrub weakly, and then stronger. With the left hand, they hold the intestine and gradually pull it to the side, which is the opposite of the movements of the knife itself.

- - in the process of knitting sausages, you need to be very careful and make sure that the twine filled with minced meat does not jump off the slippery shell itself or that your dressing with thread does not weaken.

- - It is best to cool the cooked sausage on the grill first, and then put in the refrigerator for at least the whole night so that your cooked sausage not only cools well, but also gels well.

- - if you want to color your cooked sausage in a useful way, then we recommend that you add a little grated raw carrots or beets directly to the minced meat. And if you suddenly want to give your home-made sausage an exotic and unusual green color, then for this you are advised to simply add the mashed spinach.


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