Pork sausage with chicken fillet in foil in the oven

You'll be surprised how easy it is to cook homemade sausage! Those who have tried real rustic homemade sausage at least once will not forget its taste! Personally, I love her very much! But it's problematic for me to cook it myself - you won't find guts everywhere in the city, and if you do, you need to clean them, which is not very pleasant. So I thought - why not make a sausage in foil? And so that it was not so fat, I replaced part of the meat with chicken fillet. As for me, it turned out just fine, and, most importantly, the taste is one in one like the sausage I tried in the village!

nasstin

The author of the recipe

Pork sausage with chicken fillet in foil in the oven

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Composition / ingredients

servings:

Pork fillet

600

Chicken fillet

600

Lard

150

Garlic

Ground red pepper

0.3

Nutmeg

0.3

Ground black pepper

to taste

Table salt

to taste

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
Necessary ingredients. Meat and lard for this recipe must be taken fresh and without streaks
Step 2:
Pork cut into small cubes, it is very convenient to work with frozen meat
Step 3:
Chicken fillet is also finely chopped. Homemade village sausage is made from chopped meat, and not through a meat grinder - it's much tastier this way
Step 4:
Cut the fat as small as possible, we need it in this recipe for juiciness and taste, we can't do without it here
Step 5:
We pass garlic to the chopped meat through the press, we take quite a lot of garlic, so the sausage will become very fragrant
Step 6:
Salt
Step 7:
Add some red hot pepper
Step 8:
Nutmeg
Step 9:
Freshly ground Black Pepper
Step 10:
Pour in half a glass of water and knead very well
Step 11:
We put a little minced meat on the foil, we try to collect it with our hands more tightly
Step 12:
We roll up the foil in the form of a candy, then twist one edge of the foil and tamp the minced meat more tightly, as we stuff the sausage when it is in the gut. Then we twist the second edge of the foil
Step 13:
Put the finished sausages on a baking sheet or in a baking dish
Step 14:
Prick in several places with a toothpick and put in the oven for 30 minutes at 180 degrees
Step 15:
If we want to brown it, after the specified time, carefully, so as not to get burned, open the foil and put it in the oven for another 15 minutes. But it seemed to me that the sausage was a little dried out. I will not brown next time, but bake in foil for 45 minutes and leave it to cool down in it so that the liquid released during the baking process is absorbed into the meat. But it's a matter of taste!
Step 16:
After the specified time, our homemade sausage is ready! Very tasty both hot and cold
Step 17:
Bon appetit!