All language subtitles for [English] Проще простого Натуральная КУРИНАЯ КОЛБАСА для детей и взрослых Безопасная Вкусная Люда Изи Кук мясо [DownSub.com]

Hello everyone dear friends today we are going to cook a very tasty homemade chicken sausage without

any additional devices even without a thermometer and without a casing for sausages in the

sausages I add no dyes and no preservatives it turns out very healthy and tasty and

you can even if we say that children's sausages are completely safe and you know

Exactly what kind of meat I cooked it from I assure you the store and sausage did not stand by this homemade sausage it is very tasty and aroma try it and cook it once and you will cook it all the time this sausage turns out amazing taste and in terms of quality it looks like it can be cut thin it looks amazing بالضبط نوع اللحم الذي طهيته منه ، أؤكد لك أن المتجر والنقانق لم يقف بجانب هذا النقانق المصنوعة منزليًا ، إنه لذيذ جدًا ورائحة جربها واطبخها مرة واحدة وستطبخها طوال الوقت ، يتضح أن هذا النقانق مدهش ومذاق ومن حيث الجودة ، يبدو أنه يمكن تقطيعه بشكل رقيق يبدو مذهلاً And how tasty, of course, such a sausage gives to

children at school, it's so nice to take a piece of bread and put the sausage on top with a little horseradish

and a sprig of dill Friends who refuse such a sandwich, I'm sure no one

needs first of all to prepare. From chicken legs and feet now it is necessary to remove the skin

, I will not use the skin in sausages and remove the meat from the bone, by the way, this fat is

here, I will use it, I will cut with chicken fillets here now,

it doesn't matter which pieces of meat you cut off because all this will turn into sausages with us,

The main thing is that you don't need to use such chewing gum so that later it doesn't come across as a

sausage gum, so I cleaned it up, I have a bone left here, it seems, and this part, which

I won't use here either, I won't clean anything here, I'll leave it This is how I will cut it into pieces

that look like these pieces are going to cut a lot and I will not cut them

into such pieces very well and this way I prepare all the pieces of meat here that I have already prepared to cut the

meat that cuts the chicken legs from the legs I will also use chicken strips here

with me 800 grams of leg meat And a chicken fillet 200 grams chicken fillet

I will also cut it into pieces I will chop in a blender and here I have this fat that you said

left sugar points and now a very important point the meat needs to be cooled well so I put the

meat in a bag here I have separate meat I will grind it in a blender the same way

In a bag I transfer the rest of the meat I knead it so that it cools faster Now I

send this meat to the freezer I need the chops to freeze the colors it all needs to be

done later such a gravy does not form on the fat edema and then the sausage turns out to be just

juicy with every These juices with the meat that's going to stay in, and it's going to come out as a

gravy around the meat so it doesn't turn It came out to be like this simple dry cutlet instead of a juicy sausage I

took the meat out of the freezer it was already on top, like it was, but inside it's still soft , you see the

meat is tight enough and first in a blender I chop the chicken strips the fillet is

cut very fine I transfer it to a bowl and chop the rest part of the fillet now a bowl I

add everything else under the frozen meat to the sausage and I'm going to add 15 grams of salt per kilogram of meat and

add Regular salt without adding the nitrite if you

use salt other than the third take it in half but I will make a sausage cut up so I don't

use the nitrite salt and see what seasoning I'll use of course you can

add any seasoning you want to the sausage I have here a teaspoon of paprika with

Slide so that the sausage has a beautiful color also coriander a teaspoon with a slide just like dried garlic ground black pepper half a teaspoon and I also add a quarter of a teaspoon of cardamom, and this is nutmeg, I mix all the spices a little bit on a grater, by the way, about salt salt, just in this شريحة حتى يكون للسجق لون جميل أيضًا كزبرة ملعقة صغيرة مع شريحة تمامًا مثل الفلفل الأسود المطحون بالثوم المجفف نصف ملعقة صغيرة وأضيف أيضًا ربع ملعقة صغيرة من الهيل ، وهذه جوزة الطيب ، أخلط جميع البهارات قليلاً على مبشرة ، بالمناسبة ، حول ملح الملح ، فقط في هذا The sausage gets a moderate amount if you want more

salty sound add a few grams of salt 1819 grate the nutmeg literally

and add another half teaspoon of sugar ra to improve the taste and now the meat needs to be kneaded really well like this

it's fine for me for 3 minutes in form condensed and it is very important at this stage that the meat

is very cold and then turns into a

sausage like juicy one lump appeared, as it were, the protein threads are not contained in

one lump so that the sausage becomes very juicy and increases its fat content, I add

heavy cream here 60 grams of cream , and I have cold cream and now I knead everything together with the cream until it

looks like this gooey structure at the end it has turned into a sticky mass and now it's

ready to form sausage bars to shape sausages I'll be in

baking sleeves a lot of people do this in film ch Ordinary broadcasting, but it seems to me that it is better to

use a baking sleeve for the oven, I put it on a baking sleeve for about half of the minced meat and

now I'm going to compress it, the most important thing is to do it all the blood is loud so that there are no voids

and the sides are well finished and laces, I don't know how to knit knots Sausage, so I

tie the knot well and tighten it, seal it well, tie the tape tightly,

because it's such a zodiac, of course, at home without a wrapper,

it's very difficult to pack the packaging so that there are no voids at all, but I think the sausage

will be good, I formed and a loaf of sausage I got 1 long loaf and a little thinner

and the first one got thicker and a little shorter for reliability and more dense than a loaf of sausage

on top I'll still tie it with a string and now these bars are formed sausages should be left

so that they warm up to room temperature for an hour And about a half so that they lie

on the table and now I send the sausages to the oven, the oven turns on at 140 degrees, turn on the

top and bottom, also the convection mode is necessary, I put a baking sheet in the oven and pour hot water

there, i.e. we get a flask sa will be cooked On a sufficiently low temperature of steam, and we cook the

sausage in this way for two and a half hours if you don't have convection mode, just turn on the top

and bottom of the oven, and I took the sausage out of the oven, of course it smells incredible, now you need to give it

time to cool To room temperature because if it's now and cut

the hearth the sausage can fall apart to room temperature and I'm now taking off a film of course there's

now I need to lie in the fridge but I can't help but try a piece of

sausage so I'm going to cut a piece and show you what came out on the pieces look

Now it's not it keeps its shape well because it should lie in the fridge, but in the cut you can see that it's great, it smells great in general, it's just a fairy tale, it's very tasty and look how the second sausage bar turned out take it out wrap it in foil and send it to الآن أنها ليست كذلك يحافظ على شكله جيدًا لأنه يجب أن يستلقي في الثلاجة ، ولكن في القطع يمكنك أن ترى أنه رائع ، ورائحته رائعة بشكل عام ، إنها مجرد قصة خرافية ، إنه لذيذ جدًا وانظر كيف تحول شريط النقانق الثاني أخرجها ، لفها بورق معدني وأرسلها إلى The fridge for the whole night, the sausage looks very good You see

, in fact, there are no voids, I can say this Of course, I had a little broth edema

during cooking, but this is inevitable when you cook not in a crust, but in a film, but

look, It turns out that sausage It looks very beautiful and smells incredibly delicious and of

course I will now try a piece of this sausage with great pleasure, although I have

already tried it it is very tasty and in shape it is very sticky, keeps its shape perfectly,

the sausage turns out to be incredibly tasty Realistic, gorgeous and fragrant, very fragrant it seems to me the

knitting needles are a perfect match here I recommend everyone cook it and try it and you will see

how simple it is but this one does not taste like a compass at all no compared

to store friends I wish you all a good delicacy put likes write your comments share

this The new video with your friends on social networks I will be very happy to

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