Homemade milk sausages: what to add to the minced meat to make the color "store-bought"

The problem with many homemade sausages and sausages is their dark color. Housewives always try to make these products look as close as possible to store-bought ones.

To make your sausages pink, you just need to add a little beet juice to the minced meat. This simple ingredient works wonders. Nutritionist Viktoriia Stelmakh shared her recipe for homemade creamy sausages and this secret with FoodOboz. She suggests a salt-free version, as the recipe is also designed for children.

Ingredients:

• chicken/turkey fillet 0.5 kg (you can also take a mix of meat, add some veal or pork, in the ratio of 70/30 to poultry)
• cream from 100 to 200 ml
• a tablespoon of beet juice
• seasonings and spices to taste.

Method of preparation:

1. Finely chop the meat (should be chilled, even frozen) with a knife, almost to the state of minced meat. Mix well, it should have a viscous consistency.

2. Put it into the bowl of a blender (immersion) and start whipping. Gradually add cream in the process. The consistency should be like a mousse, not dripping off the spoon.

3. Add beet juice (for store-bought pink color) and seasonings and spices to taste. Mix well.

4. You can form sausages using special silicone molds or put them on cling film suitable for heat treatment. Many people also use parchment or ordinary plastic bags for forming. Put in the freezer.

5. Before cooking, be sure to remove the film/package from the product. Cook in boiling water, or frozen.

You can also add cream cheese or grated cheese to these sausages directly to your minced meat. Mozzarella is a great choice. Or simply put a block of cheese inside when forming the sausages.