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Pork sausage with chicken fillet in foil in the oven

Homemade Pork and Chicken Sausage Baked in Foil

You'll be amazed how easy homemade sausage can be! Anyone who's tasted real country-style homemade sausage never forgets it — I love it myself. But making it the traditional way is a hassle for me: natural casings are hard to find in the city, and even when you do track them down, they need cleaning, which isn't much fun. So I thought, why not shape the sausage in foil instead? To keep it from being too fatty, I swapped part of the meat for chicken breast. It turned out wonderfully — and best of all, it tastes exactly like the sausage I had out in the country!

nasstin

Recipe author

Pork sausage with chicken fillet in foil in the oven

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Composition / ingredients

Servings:

Pork fillet

600

Chicken breast

600

Lard

150

Garlic

Ground red pepper

0.3

Nutmeg

0.3

Ground black pepper

Table salt

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 18 g

Fats 41 % 13 g

Carbohydrates 3 % 1 g

236 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here are the ingredients you'll need. Be sure to use fresh meat and lard with no gristle running through them.
Step 2:

Cut the pork into small cubes — it's much easier to work with when the meat is partly frozen.
Step 3:

Finely chop the chicken breast as well. Real country sausage is made from hand-chopped meat rather than ground meat — it tastes far better this way.
Step 4:

Chop the lard as finely as you can. It's essential here for juiciness and flavor — there's no leaving it out.
Step 5:

Press the garlic over the chopped meat. Use a generous amount — it makes the sausage wonderfully fragrant.
Step 6:

Add salt.
Step 7:

Add a little ground red (hot) pepper.
Step 8:

Nutmeg.
Step 9:

And freshly ground black pepper.
Step 10:

Pour in half a cup of water and knead everything together thoroughly.
Step 11:

Place a portion of the mixture on a sheet of foil, packing it together tightly with your hands.
Step 12:

Roll the foil up like a wrapped candy: twist one end closed, tamp the filling down firmly (just like stuffing a sausage casing), then twist the other end shut.
Step 13:

Transfer the finished sausages to a baking sheet or dish.
Step 14:

Prick them in several places with a toothpick and bake at 350°F (180°C) for 30 minutes.
Step 15:

If you'd like them browned, carefully open the foil after that time (watch out for the steam) and bake for another 15 minutes. That said, I found it dried the sausage out a bit. Next time I'll skip the browning, bake in the foil for 45 minutes, and let the sausages cool right in the foil so the juices released during baking soak back into the meat. It's all a matter of taste!
Step 16:

And there you have it — homemade sausage! It's delicious both hot and cold.
Step 17:

Enjoy!