Domaće pileće viršle (Homemade chicken hot dogs)

Sastojci (za oko 8–10 viršli): 500 g pilećeg belog mesa (file, bez kože i kostiju), 120 ml ledene vode ili pilećeg bujona (ohlađenog), 25 ml neutralnog ulja (suncokretovo ili ulje od uljane repice), 1 kašičica soli (5 g), ½ kašičice belog luka u prahu, ¼ kašičice belog bibera, ¼ kašičice muskat oraha u prahu (opciono, ali daje autentičan ukus viršli), 1 kašičica gustina (kukuruznog skroba), 1 belance (opciono, za dodatnu čvrstinu i elastičnost).

Priprema:

1. Pileće meso iseći na sitne kockice i staviti u zamrzivač na 20–30 minuta da se blago stegne. 

Ovo je važno za dobijanje glatke i fine teksture.

2. Ohlađeno meso staviti u secka ili blender. Dodati so, začine, gustin i belance. Mutiti uz postepeno dodavanje ledene vode ili bujona, zatim ulja. 

Masa treba da postane potpuno glatka, sjajna i lepljiva – poput fine paštete.

3. Dobijenu smesu staviti na komad prozirne folije ili papira za pečenje. Oblikovati valjak prečnika viršle, čvrsto uviti i krajeve dobro zavezati. 

Ponoviti dok se smesa ne potroši.

4. U veću šerpu zagrejati vodu do oko 80 °C (ne sme da ključa). 

5. Staviti viršle i kuvati 15–20 minuta, dok ne postanu čvrste na dodir.

6. Gotove viršle izvaditi i odmah potopiti u hladnu vodu na 5 minuta, zatim skinuti foliju.

Saveti:

1. Ako želiš ukus bliži kupovnim viršlama, možeš dodati prstohvat slatke mlevene paprike u prahu.

2. Za dodatnu sočnost može se dodati 30 g pileće ili ćureće masti.

3. Viršle se mogu kratko zapeći na tiganju ili grilu pre serviranja.

Čuvanje

1. U frižideru: do 3 dana, u zatvorenoj posudi.

2. U zamrzivaču: do 2 meseca (najbolje zamrznuti pre kuvanja ili odmah nakon kuvanja).

Domaće pileće viršle su blaga, mekana i lagana mesna prerađevina pripremljena bez aditiva, pojačivača ukusa i veštačkih boja. Prave se od čistog pilećeg mesa uz dodatak začina i malo masnoće, što daje sočnost i elastičnu teksturu sličnu industrijskim viršlama, ali nutritivno znatno kvalitetniju. Pogodne su za decu, osetljiv digestivni sistem i ishranu sa kontrolisanim unosom soli.

Ingredients (for about 8–10 hot dogs): 500 g chicken breasts (fillets, skinless and boneless), 120 ml ice water or chicken stock (chilled), 25 ml neutral oil (sunflower or canola oil), 1 teaspoon salt (5 g), ½ teaspoon garlic powder, ¼ teaspoon white pepper, ¼ teaspoon nutmeg powder (optional, but gives an authentic hot dog taste), 1 teaspoon of corn starch, 1 egg white (optional, for extra firmness and elasticity).

Preparation:

1. Cut the chicken meat into small cubes and put it in the freezer for 20-30 minutes to harden slightly.

This is important to obtain a smooth and fine texture.

2. Place the cooled meat in a chopper or blender. Add salt, spices, corn starch and egg white. Beat while gradually adding ice water or broth, then oil.

The mass should become completely smooth, shiny and sticky - like fine pâté.

3. Place the resulting mixture on a piece of transparent foil or baking paper. Form a roll with the diameter of a hot dog, twist tightly and tie the ends well.

Repeat until the mixture is used up.

4. In a large pot, heat the water to about 80 °C (it must not boil).

5. Put the hot dogs and cook for 15–20 minutes, until they become firm to the touch.

6. Remove the finished hot dogs and immediately immerse them in cold water for 5 minutes, then remove the foil.

Tips:

1. If you want a taste closer to store-bought hot dogs, you can add a pinch of sweet paprika powder.

2. For extra juiciness, 30 g of chicken or turkey fat can be added.

3. Hot dogs can be briefly browned on a pan or grill before serving.

Storing:

1. In the fridge: up to 3 days, in a closed container.

2. In the freezer: up to 2 months (best frozen before cooking or immediately after cooking).

Homemade chicken hot dogs are mild, soft and light meat products prepared without additives, flavor enhancers and artificial colors. They are made from pure chicken meat with the addition of spices and a little fat, which gives juiciness and an elastic texture similar to industrial hot dogs, but nutritionally much better. They are suitable for children, a sensitive digestive system and a diet with controlled salt intake.