Homemade Boiled Chicken Sausage with Gelatin

Name: Homemade Boiled Chicken Sausage with Gelatin
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 10 servings
Ingredients: 500 g Chicken

Simple ingredients, unique, and incredibly delicious! Boiled chicken sausage is easy to make at home. It’s prepared from chicken, and beet juice gives it a lovely pink color. Perfect for breakfast, a snack, or a festive table.

4.3

(9)

Updated : 31 October, 2025

Easy

More than 1 hour.

Ingredients

500 grams

Chicken

15 grams

Gelatin

1 teaspoon

Garlic powder

0.5 teaspoon

Nutmeg

1

Beetroot

1

Laurel leaf

3

Peppercorns

to taste

Salt

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

You can use any chicken parts - breast for a leaner sausage or thighs for a richer flavor. The weight is given with bones. Use regular gelatin, not instant. Spices are up to your taste; you can replace dried garlic with fresh cloves.

Step 2

Remove the chicken skin - it only adds unnecessary fat.

Step 3

Cover the chicken with cold water just enough to submerge it. Add black peppercorns, bay leaf, and salt.

Step 4

Bring to a boil over medium heat, skim off the foam, then reduce the heat and simmer for about 40 minutes until cooked. Remove the chicken from the broth.

Step 5

Reserve 150 ml (⅔ cup) of broth and let it cool. Soak the gelatin in this broth for 30 minutes. The rest of the broth can be used elsewhere.

Step 6

Wash and peel the beet, then grate it finely.

Step 7

Place the grated beet in cheesecloth and squeeze out the juice - this will color the sausage.

Step 8

Separate the chicken meat from the bones. Cut the breast into smaller pieces if used.

Step 9

Heat the swollen gelatin gently over low heat, stirring until dissolved. Do not boil it - boiling destroys its gelling ability.

Step 10

Grind the chicken into a pâté-like consistency using a blender, food processor, or meat grinder. Add garlic, nutmeg, dissolved gelatin, and beet juice (about 2 tablespoons for light pink color).

Step 11

Blend until smooth.

Step 12

Transfer the mixture into a narrow, tall mold (like a mixing cup or plastic bottle with the top cut off). No need to grease - it will release easily when firm. Chill overnight to set completely.

Step 13

Remove the sausage from the mold (cut the plastic if needed). Slice and serve. Enjoy your homemade chicken sausage!