Chicken sausages

Kids love eating chicken nuggets, salamis and sausages and moms find them convenient to serve.

But the fact of the matter is that processed meats are linked to a variety of health problems. There are numerous studies that have found that consumption of processed meat leads to diabetes, heart disease and even cancer.

This is because these products are made commercially and go through multiple processes before packaging. They are also loaded with salts, preservatives and fat!

What is most shocking and concerning is that meat is not the the only ingredient- chicken bones, epithelium, nerves and connective tissues are also added to cut down the cost.

Here is how I make sausages at home that last for upto 1 month.

Being a mom requires playing many roles on a daily basis. But what’s most rewarding is when you cook for your children. Homemade food is not just fresh, healthy and free of preservatives, it also ensures that you know exactly what is there in the food that your child eats.

Of course it is not easy, sometimes even impossible but with a little planning and extra effort, you can prevent future health issues. And that’s the best legacy you leave behind for your children.

Homemade chicken sausages


Boneless chicken – 1/2 Kg

Garlic – 3-4 cloves

Ginger paste- 1 tsp

Pepper- 1/2 tsp

Red chilli powder- 1/4 tsp

Salt – as per taste

Cling wrap


Combine all the ingredients and grind together in a food processor until you get a smooth doughy texture.

Divide into 8-10 small balls

Roll them gently with your hand and shape it into a sausage.

Carefully place it on the cling foil and wrap tightly from both ends.

Now steam them in a double boiler for 10-15 minutes.

Let them cool down.

Freeze for upto 1 month.

You can use these sausages to make hot dogs. If you want salami, just change the shape of the balls and make them slightly bigger so that it can be cut into thin slices like salami.


You can add a little roasted cumin powder to the recipe if you like the flavour.

These sausages/salamis can easily be frozen for upto a month. Just thaw them for 10 minutes and they are ready to be used in any recipe.

Don’t add water if you don’t get a smooth consistency. Instead add a little oil of your choice.

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