Delicious HOMEMADE SAUSAGES 🌭 Plain Chicken Sausage, Sausage With Cured Meat, Sausage With Curry
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- Опубліковано 4 вер 2020
- Today, we're on a culinary adventure to explore the world of DELICIOUS HOMEMADE SAUSAGES 🌭 Our star dishes? Plain Chicken Sausage, Sausage With Cured Meat, and Sausage With Curry. Get ready to embark on a taste adventure, where we'll show you how to make these scrumptious sausages right in your kitchen. With simple ingredients and a healthy cooking method, these sausages will be your new favorite addition to any meal. Join us, and let's get cooking!
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Plain chicken sausage:
500 gr chicken thighs and breasts (~1,1 lb, preferably skin on, alternatively, you can use beef, pork or lamb)
1 teaspoon butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (up to 1 teaspoon to your taste)
2 pinches of baking soda
Sausage with cured meat:
2 slices of cured meat (40 gr, ~1,8 oz to increase the umami in a natural way. Prosciutto or bacon is fine. 4 slices for the whole batch.)
Sausage with curry powder:
1/4 teaspoon curry powder (you can use any type of curry powder that you love! 1 teaspoon for the whole batch.)
1 teaspoon olive oil (4 teaspoons for the whole batch.)
• Place in 500gr chicken in your food processor. Add the butter if you are using skinless chicken meat.
• Add the salt, black pepper, and baking soda. Baking soda is essential for the homogenized foamy texture.
• Pulse until the mixture becomes a paste.
• For the plain sausage, divide the paste into 4 pieces for large sausages or 12 for small ones, or you can make any size you want.
• For the sausage with cured meat, add the cured meat to the food processor and pulse the mixture.
• For the sausage with curry powder, mix the curry powder and the olive oil. Let it sit for 20 minutes. Then add it to the paste and give it a good mix.
• Cut a piece of baking paper around 20x 40 cm (~8x16 in).
• Wet the baking paper lengthwise and your fingers.
• Place the paste on top of it.
• Wrap tightly and twist both ends in opposite directions to compress the sausage for the perfect shape.
• Let the sausages sit for half an hour in the refrigerator for a smoother texture.
• Then place the sausages in boiling water and boil 8 minutes for large ones and 6 minutes for the small ones.
• Take them out and unwrap them. You can freeze them when they are at room temperature and defrost whenever you want one.
• To make the sausages smoky and more flavourful, heat a ridged cast iron pan.
• Place the sausages into the pan and cook all the sides for about 5 minutes. Butter them several times.
• If you are in a mood for a breakfast sandwich, halve the bread, preferably a buttery kind such as brioche or croissant and toast it. Place scrambled eggs on your bread base, then top with sausages. Sprinkle some ground black pepper. Layer with rocket leaves and bread top.
• Or if you’re craving a hot dog, halve the bread and toast it. Spread some mustard and ketchup. Finish with pickles and rocket leaves if you want to go for more. - Навчання та стиль
Hey Refika! I'm from India, I made these sausages today using chicken, fresh basil, parsley, salt and pepper with finely chopped green chilli. It was absolutely delicious! Thank you for the share. I am never buying ready sausages ever! 😊😊😊
Hello from CANADA. 🇨🇦 I am a born and raised Alberta farm girl, very meat and potatoes kind of pallet. Then I married a TURKISH man and have had to adapt my cooking. We have been married 13 years but I have only just found you. As much as I have tried to learn new recipes throughout the years, it was usually lackluster.😩 Thank you for helping me transform my dinners. Mehmet didn't complain... too much 😋 but now he is excited to see what I'll try next.❤❤
Try to make mantı. I have yet to come across a fellow Turk who could say no to homemade mantı. It's basically a national dish.
Why does not learn how to cook, instead?
@@alejandroblasco2878 Some people are more passionate about cooking than others and I don't think that it is necessarily related to gender.
Saw this yesterday, made it today (the curried ones). My life is changed - thank you Refika! xx Oh, and hello from New Zealand!
I made these. I added green pepper & onion. They are delicious. Light, fresh and so good. Thank you Refika. I'll never eat store bought sausages again.
I stopped eating sausages a long time ago because I dont trust the ingredients. Thank you so much for giving me back hope of having a few good ones before my life is over ! May the God of your beliefs keep each of you cradfled inside Its loving heart, you bring so much joy through this gathering around food 😙😙😙😍. With much admiration from Porto, Portugal
Hi, we here in South Africa also makes our own homemade sausage. We use a mixture of meat, eg beef and pork or beef and lam, we add spices and that's it. The only preservatives we use are vinegar and salt. It's much more healthy than the shop bought versions. I can also confirm that it is a skill that's getting lost over the years, as it is mainly a skill that's learned from the parents to the children on farms. It is a skill i learned from my parents, and still use it. We, however use animal intestines to stuff the sausage meat into, and then freeze it. We add a variety of flavourings, same as your chicken sausage with curry flavour for eg. My mother in law were a butcher and i got her favourite recipe. We have a national sausage competition yearly, sponsored by one of our largest supermarket groups. Myself have entered before, and won a lovely prize. Thank you so much for sharing your culture with the world, i love your style of presenting. Thanks and kind regards, from Port Elizabeth, South Africa.
Can you share your recepie please.. It would be nice to know it also and try it 😘
@@maysgroup send me your email address and i will give you the recipe. I'm not at home and can't remember it off heart. Thank you so much. Jolanda
@@jolandajulyan289
May@mayevents.com
@@maysgroup
Hi
Recipe One - The competition Recipe
7 kg ground topside beef
3 kg ground belly pork
110 ml salt
60 ml ground coriander seeds
30 ml fine black pepper
45 ml ground nutmeg
* 30 ml dried thyme (omit if you do not like the taste)
125 ml worcester sauce
125 ml brown vinegar
mix all the ingredients well, leave overnight in a cool place. take about a tablespoon of the mixture, fry and taste, should you short some spices or salt, you can now add more. let the mixture sit again in a cold place for another hour. test again. if you are satisfied, stuff your casings or intestines with the mixture.
Recipe Two
5 kg ground topside beef
1 kg ground pork shoulder (butt)
1.5 kg speck (pork fat cut into a square)
65 ml salt
15 ml fine white pepper
15 ml fine black pepper
45 ml fine coriander seeds
15 ml fine cloves
25 ml fine pimento
10 ml fine nutmeg
190 ml brown vinegar
chop the speck into very fine cubes, mix all the ingredients well. leave overnight as with recipe 1. test and adjust your spices and flavourings. leave for and hour, test again. if satisfied with your flavours and taste, stuff your casings or intestines with the mixture.
If you find the mixture to dry, you can add still mineral water. just be careful of adding to much, as when you cook your sausage for example on an open fire, or barbeque, the casing might split, you will lose some moisture, making your cooked product dry.
the mixture work well for hamburger patties.
you can with both mixtures, play with more flavours by adding, garlic powder or onion powder, chili flakes or fresh coriander or parsley chopped, you can add cheese e.g. feta, but i would suggest, that you weigh out kilograms of the main mixture, and add flavourings of your taste.
*Dried thyme works well with recipe one .
we like to braai (barbeque) the sausage, fill a hotdog roll with home made tomato and onion relish, place a roll size piece of sausage on top, and munch away. it is normally a big hit at food fairs, farmers markets, social events, even on saturday mornings at the local supermarkets.
Have a good day. Jolanda
@@jolandajulyan289
Thank you Jolanda very much. Will definitely try it.
Can I replace the vinegar with red win.
And how you store them.. In the fridge or keep out to dry
Seriously, how can you not fall in love with this woman?
I would never have thought I could ever make sausage! I stopped buying it years ago (preservatives & who knows what else) but now I can do it at home. Wonderful. Appreciate this so much! Thank you!
Indeed. I have stopped buying it as well. Now Refika has shown us how to make our own :-)
Hi from Congleton near Manchester, England. My name is Amanda and I found your UA-cam Chanel and I’ve made quite a few of your meals, they are amazing. my husband and I go to Turkey every year and we have been to Istanbul a couple of years ago and fell in love with the city. We hope to return one day in the near future. Thank you so much for bringing our favourite meals into our home. My family love that I make our favourite meals from Turkey. Thank you so much your an inspiration to us all and your smile and personality shines through. Xxx
Greetings from Ireland. Thank you for this recipe, sausages are now back on the menu in my house. We have just eaten a batch of these sausage for breakfast. I am commanded to make more in future. 😊
Hello fro USA. I love your channel.. watching you cook it reminds me of my childhood and totally brings me back home. I was born and raised in Macedonia and there are similarities in our cooking. . I remember my grandfather making sausages. He use to do it the old traditional way.. I love your technique, it is quick an easy. I will definitely give it a try. Thank you so much for sharing .
THANK YOU for not boiling in plastic! Thank you for telling us about “migration.” Love from Canada!
first time when I prepare those kind of sausages was 15 years ago..and I use old fashion manual meat grinder ...chicken thighs without skin...+ many kind of cheese and garlic..or onion.+ many herbs ...many combination..and then filling in the pork intestine ..and the put the sausage in the wood smoke room...to get the color and flavor,, Bon Apetit ..from Romania
We love your videos, dear Refika. My kids, my husband and I watch together. We drop everything to watch your recipes, and enjoy the details about Turkish cuisine and history. Cheers to Bahar and all the crew! More power to you!
Greetings from Pakistan to Refika, Bahar, Burak and Yagiz.... my family and I really enjoy your recipes
Hello from Odessa(Ukraine) and thanks a lot, you are the best, Rafika!!! ❤️❤️❤️
Hello Refika from USA, Indiana! My girl and I are complete fans of your channel! We have watched all of your videos and have tried many of your recipes with much success! We love them all and appreciate you sharing them with the world! You are just so into teaching these recipes it is addicting to watch your videos! Today we will be having Menemen for breakfast and making quite a bit of chicken sausages to store in freezer for future use.
On a side note not about cooking. When we started watching your channel I was intriged by your name and looked it up for the meaning. Come to find out it means "well mannered friend/ companion". I really liked that so when we decided to go back into breeding European Dobermans again. My first red female is named Refika. I hope that doesn't offend. We love her so much and she is truly our " well mannered friend and companion! Thanks for that inspiration also!
Please keep making these awesome recipes for everyone!
Hi Refika! Greetings from Maryland, USA.
It's always so nice to go to UA-cam and see a new video from you and Bahar (and the rest of the team.) I love your enthusiasm for what you're doing, and you make everything seem easy. You're really inspiring. I would have never thought to try to make my own sausages but I want to try it and your instruction makes it seem so simple. Just like Tahini (I never thought about not buying in the tin until I watched you make it and after making my first batch, I'll never buy the tin again) or the Bazlama, or Doner or all the other delicious things you show us how to make. Your joy and enthusiasm is contagious, and you have a gift for clear, simple instruction. Thank you for everything you do to inspire us to cook more!
Tessekur ederim, Refika and the gang. Ευχαριστω πολυ.
Παρακαλώ.
I have been looking for a recepie for sausages like these for so long. You are God sent. 😍❤️😍❤️😍😍❤️Eid Mubarak to all ❤️❤️
Hi Refika and friends I'm watching from Australia 🇦🇺 and love all your recipes 😋 My husband loves sausages but I hate them because of all the horrible fillers and preservatives. I'm sure he will love experimenting with this sausage recipe and adding all sorts of flavors and cooking on his bbq 😃😃 Its Father's Day here today so I think this will make his day!!! Much love to you all ❤️❤️
Finally I can make sausages and practically anything I need to eat and its all thanks to you. Love from Dakar, Senegal, West Africa. ❤
You go girl. You and the Turkish cuisine deserve better🇹🇷🇹🇷🇹🇷
Aşksın cansın sen Refikam 💕🌺
I have always wanted to make my own sausages, but after seeing this, I have never been so sure except now that I will really make this! TODAY! Thank you Refika! - 💗 from 🇵🇭 Philippines
Watching from the UK 🇬🇧 Newcastle upon Tyne. I love your recipes never been to Turkey 🇹🇷 before but I’m planning on going next year if all this COVID bollocks is done with
Hello from South Africa. I just love your enthusiasm, you are the best best teacher on the internet and such lovely grub.
the world needs more videos with Burak :D
Your instruction is so wonderful, you are a natural teacher. I'm loving your channel, so much inspiration ❤ I live in Northern Canada so Covid aside I have always traveled through my kitchen.
Hi Refika,
I think you just changed my life !
1- it looks delicious
2- I am very health concious and for that reason sausage is one of the thing I eat very rarely. (for all the reasons you gave). But I like it and as a french born near the german border sausages are very close to my heart (also call my stomac ^^ ).
I really really want to try that recipe. And it also look like you can prepare sausage by batch, freeze them and eat them when you want.
Thank you very much for that video.
wish you the best ! :D
Thank you. Thank you. From Bangladesh
Currently, I am on a diet and trying to eat healthily. Sausages are one of my favourite food but did not have those more than 6 months. Now I can enjoy Sausages with my 8 years old son and lovely wife.
You are a wonderful soul. I wish you good luck and happiness.
By the way, I love your passion for food.
I appreciate you bringing awareness to plastic in our food! Thank you for giving us an alternate to the plastic casing. 🥰🤗
I knew as a kid sausages could be bad. It's been a while since I was that age. I am scared of cheap ones, especially. Love the idea of safe food.
You need a flexible, non metal spatula for scraping out containers and recovering more food.
The magic of baking soda! I am definitely going to try this!
Hello Refika, I'm American and I married a Turkish man from Sultanhanı and we lived in Antalya for 5 years. Türkiyede, seni izledim ama I didn't understand so well. I love your English channel, and I can make Turkish meals in America more easily now! Please show how to make Hünkar beğendi, it's the best meal I've ever had!
Turns out sausage making is really easy. Also, it's cheap. Try it on weekends. Amazing stuff, teşekkür ederim Refika'
I would like more sausage recipes with different spice combinations. I am trying Italian seasoning, paprika, salt, pepper on pork for my first sausages. I probably watched 30 different videos on making sausages at home and yours are the healthiest I have found, plus you are so funny in the kitchen!
I love this woman's zest for life and food.
Yes, she speaks to me, my soul ❤️
Sevgili Refika, hem Türkçe hem de İngilizce kanalının takipçisiyim. Bir yemek yapacaksam ilk olarak sen yapmış mısın diye bakıyorum. 😊 Fakat bu İngilizce kanalının önemi çok daha başka. Bir yemek hakkında konuştuğumuzda yabancı arkadaşlarıma senin videolarını yolluyorum. Çekimler, kurgu bir harika, enerji ve dekor da. İstanbul'dan çok güzel kesitler koymanız, espirili sahneler eklemeniz, yemeklerin ve malzemelerin tarihi, kültürümüzden bilgiler vermeniz inanılmaz kalitede ülkemizi ve mutfağımızı tanıtıcı oluyor. Daha da çok video bekliyoruz. Tüm ekibinizin emeğine sağlık.🤗
HEALTHY SAUSAGES MAKE ME SMILE……IHAVE MADE ITALIAN AND BREAKFAST SAUSAGE FOR YEARS…..I WILL NOW TRY YOURS……HAPPY COOKING!
I’m glad to see your crew is back together. Love this recipe and will give it a try. Thank you so much for showing us your delicious foods. Keep it coming.
Hello Refika! Greetings from Agra, India (city of Taj Mahal)! I love your recipes, and your sense of humour! Istanbul is special for my husband and I as we went there for our honeymoon in 2018. Please share more vegetarian recipes! My best wishes
Thanks for teaching this ..I have just finished making sausage and will be breakfast for grand children . The rest of the work ,they do themselves. ( twins are 9 and youngest is 7 .) They all love cooking. Am Pakistani from Singapore
All this while I was thinking how to make sausages without using plastic but you did with a baking paper. Truly wonderful thank you so much. 😊
I expect more vegetarian-friendly dishes now, so you can keep on feeding Bahar! Excellent recipe, you always make these foods seem very simple and accessible to all experience levels of home cooks.
I've made romanian mici / cevapcic, which is pretty easy as well; doesn't get ground up as fine.
Many local butchers/shops will grind one or two times, whatever you want done, and mix / fold in meat(s) with spices, flavors at home. Mici is hand-rolled and can be frozen/thawed at that point for grilling.
_
another flavor that I think goes well with chicken would be zataar; I know it's not all exclusively Turkish, though it should be accessible for many.
> Very much enjoying your videos; you're a great presenter and makes it approachable and entertaining!
Very useful video! I thought making sausages was complicated. The casing, you know. You don't need the casing. So now I can make gourmet ones at home. They are so expensive in the shops.
Also, so heartwarming to see you having fun with your friends!
Thank you from Singapore!
Mabuhay from the Philippines ❤!!! I love your channel, Refika. You make turkish cooking so simple and making me hungry in the middle of the night. When i have all the ingredients, i will try to make some of your recipes.
Yum! I'm kind of popular with friends and family for my home-made Mexican chorizo, but you've opened my eyes to a whole new idea! I can't wait to try these as I've tried so many other recipes that you have so graciously shared with us. God bless you, Refika!!!
Stumbled upon your page and completely fell in love with the food and your personality. I will be making so many of your recipes.
I am so glad I've found your channel. Your videos just hit me so perfect today that I have been starting preparing the kitchen and cooking from right after getting up. Thanks!
Really your work is great. All of you are so nice. Been following you for a while now and always in awe for your recipes. Showed my sister your page, asked her to subscribe and she too loves it. So much love from Pakistan 🇵🇰♥️
Lots of love from pakistan refika abla . Ertugrul has done wonders in pakistan and we love turkey and turkish people . You were wonderful when you said i lost control 😍
This is a game changer for me.🤩 THANK YOU! I’m on a low carb high protein diet and this fits the bill of how I eat. The best part is that there are NO additives or preserves.
Oh my goodness! Those look so good, and I didn't realize how easy it would be to make! Thank you for sharing 💞
Hello from Alberta Canada 🇨🇦. All of you make me happy🤗. Saw your videos for the first time today! What a pleasure to watch them:). Thank you🙏
I've been waiting for this recipe...and today... it's here.... Thank you Refika, Bahar, Burak & Yagiz
Refika, You are the legend.
Love Your way of cooking.
Love everything from Your kitchen.
I think a few could compare to You.
Thank You for warning people about harmful additives that could be found in the processed meat products. 💕
Oooo you r great!.. thank you for this unforgetible message Goldie!..
O MY WORD! I think you have changed my life 🤣🤣🤣def gonna do this! Love the beauty of your Country love and blessings from Northern Ireland 😘
Thank you so much for this one. I love sausages and always thought you needed a machine to grind them and put into casings, I can't wait to try these.
Aloha Refika, Mahalo nui loa for sharing your knowledge & skills! You've inspired me to try making Homemade Sausage. Aloha nui/Much Love to you all!
Thank you. Uncured sausage without preservatives and msg is difficult to find and when I do it's too expensive. Now I can make my own. I really appreciate videos like this.
Havada kaptım. Harikasın Refika😍
I made your iskandar kebab with the cauliflowers Rafika. It was so good! Wish I could post a picture here.
Thank you! I've watched a lot of your older videos and appreciate them. We have several Turkish markets here in Northern New Jersey and it's nice to be able to get imported ingredients.
Thankyou so much, I have been looking for home made techniques for years 🥰🥰🥰
So much inspiration...you're all so great. Love you all guys, countinue with your great job. 🤩
Due to lockdown we haven't been getting sausage in the shops..thank god! Now we know sausages are bad for health, but they are so convenient ! Then I saw this recipe...it was like a eureka moment! Now I can give my babies sausages without feeling guilty!
Wow thats look so yummy...I have Celiac disorder and cannot enjoy food like normal people. Would definitely try this out and satisfy my taste palate. With lots of love and respect from a Pakistani living in Canada ❤️🇵🇰🇹🇷🇨🇦❤️
Bahar can have a rocket. I don’t like vegetarians 🌱 to starve. I’m so proud to be one of your subscribers. You need to show us your UA-cam plaques. You make these recipes look so easy and get us excited about our kitchens. I can’t wait till the next one. They’re over too quickly. How about an hour show? I have to watch them many times lol Bahar doesn’t have to look at the meat.
Thank you I love your show! It is informative, entertaining and just so interesting!! I love Turkish food but I love how you show such interesting environmental and practical tips!!
AWESOME! Thanks for reading the comments (from Kumpir video) and responding with this video! We asked, you answered! Thank You!
Out of all the cooking programmes I watch (including Jamie Oliver) I make your food more than any one elses. Seriously, this looks so good, and so do-able in my kitchen that I am having those for lunch tomorrow! Thank you so much! Absolutely love the videos.
I must say, you are very intelligent. The way you made these sausages, the way you made the doner kebab, very pleasing to see. Well done and keep at it.
As always, another good (best) recipe. Luv, luv it. Pls keep it coming ❤️❤️❤️. More power.
So happy for a new video!!!! Lovely idea :) so much healthier! Love, love, love the color of the backsplash tiles in this kitchen and I miss the old music you used to use in your videos but love this recipe. Thanks so much for sharing - your ideas are so inspiring - Brilliant idea to use the paper to boil the sausages!
I'm addicted to your recipes! I love them all Mash'Allah! Please keep making more. I cant eat too much salt so healthier recipes are my favourite 😊❤
OMG I need to try this!!! I love sausages but never thought to make them myself it seem super easy and super delicious!!! Thank you Thank you!!!
What an amazing way of enjoying a sausage made at home without any nasties... I love chicken and this will be added to my recipe book. Thank you Refika for sharing this with us. Best wishes from London. Xx
I love you and your team do an amazing job I have been watching some of the older videos . I'm a pretty good cook, can and ferment, but you have helped me with other dishes when I'm in a mess and tired of the same old thing. And the pepper paste!!! omg! takes any dish to the next level . Thank you for what you do. much love sheila
Watching you from Houston Texas, definitely going to try this.
Are yall getting rain from hurricane yet?
@@audreyparks7719 not yet the weather is beautiful
@@fastjag5590
Watching this from Austin
You are all fabulous! A million thanks for bringing love and light into our lives during this difficult time. We all love you so very very much!🥰
Thanks so much for this recipe. I am now on a restricted low sodium diet. Packaged stuff is a sodium bomb. Now i can easily make my own with a custom sodium amount without using a stuffer. Genius with the rolled paper. Lots of love from Hollywood .
I'm speechless.....Refika you are the best! Thanks for sharing ❤️💕🙌🏿
Love Refica and the crew!! I recently subscribed and first I’ve pickled onion,beets,green bean....... Now I will make sausage again! I first made blood sausage in Culinary school many many years ago! Beautiful people beautiful country ☮️💟
I made these a few days ago following the directions carefully and they were delicious! Now working on making some with spinach and feta. So far so good! I love this method. I have no means of filling purchased “skins”, but it’s not necessary with this. I never buy sausage because of all the “unknown” ingredients. But this is a keeper.
i’m going to have to try these! i love how you can customize it with different flavors. thanks! xx
Congrats on your newly renovated kitchen! Also thanks for a healthy sausage recipe!!!👍
I want to hit that like button multiple times. My mouth is watering and I am going to try this!
Greetings from Romania! You’ re amazing, I love your videos. I’ll try this recipe for sure. Wish you all the best!
Would that I live beside your home. And can get chance to taste what ever you cook. Slurp slurp. Whenever I caw you cooking I stared drooling.
Hi iam from Pakistan and love your cooking .it's a great recipe i will try it soon.love you and yoyr country.❤❤❤❤🇹🇷🇹🇷👍👍👌👌🙋🙋🙋💓
What a pleasure to watch your channel!! You are like family in my home already!!! 🙃😀
Love the sausage ideas...
A friend sent me this! She tried your cream cheese recipe and thought it was amazing. I can't wait to try the sausage...maybe tonight for dinner.
I will definitely try this. My son loves sausage so much. New subscriber here from the Philippines. I am loving your channel.
As soon as we quit these -30C temperatures for some 15C I will bbq your sausage, Refika, thank you.
I saw this recipe today 1-05-2023 and this looks amazing and I like that there is no chemicals. You and your crew are simply amazing and always make my day! Thank you for sharing your wonderful recipes.🐞🦬🪶🐢
I love sausage but always refrained myself for maybe once a quarter......Thanks to you I can now splurge forever! Thank you, Refika for this recipe
Thank you for making my day better! From Texas in America.
Oh I'm gonna make this from now on. I saved the video to watch again then I'll do it thank you for sharing Shalom.