Natural Chicken sausage

Kids 374 Last Update: Apr 14, 2022 Created: Apr 14, 2022 0 0 0
Natural Chicken sausage
  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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Chicken sausage is tasty and natural.

Ingredients

Directions

  1. Grind the fillet in a blender with cream, proteins and garlic. It is better to use a grinder, not a meat grinder, but if this is not possible, then twist it twice in a meat grinder! You should get a thick mass, like a homogeneous puree, not minced meat.
  2. Add salt, pepper, spices as desired, starch. Mix.
  3. Ham. cheese cut into pieces. Optionally, you can add olives, paprika, etc.
  4. Put the mass on the foil, folded in half - in three. Do not use baking paper - it gets wet and torn. Foil is better.
  5. Form a thick loaf, wrap the ends.
  6. Put the loaf in two plastic bags. Tie and pull the loaf with a thread or twine in two places - tight. Boil the sausage in a large amount of water (I have a 6-liter saucepan), with an average boil ~ 30-40 minutes. Transfer to a wire rack and cool completely, then refrigerate for several hours, preferably overnight.
  7. Chicken sausage is ready. Bon appetit!

Natural Chicken sausage



  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

Chicken sausage is tasty and natural.

Ingredients

Directions

  1. Grind the fillet in a blender with cream, proteins and garlic. It is better to use a grinder, not a meat grinder, but if this is not possible, then twist it twice in a meat grinder! You should get a thick mass, like a homogeneous puree, not minced meat.
  2. Add salt, pepper, spices as desired, starch. Mix.
  3. Ham. cheese cut into pieces. Optionally, you can add olives, paprika, etc.
  4. Put the mass on the foil, folded in half - in three. Do not use baking paper - it gets wet and torn. Foil is better.
  5. Form a thick loaf, wrap the ends.
  6. Put the loaf in two plastic bags. Tie and pull the loaf with a thread or twine in two places - tight. Boil the sausage in a large amount of water (I have a 6-liter saucepan), with an average boil ~ 30-40 minutes. Transfer to a wire rack and cool completely, then refrigerate for several hours, preferably overnight.
  7. Chicken sausage is ready. Bon appetit!

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