Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the ingredients. Milk can be used of any fat content, egg category C1. Instead of chicken fillet from thighs, you can take chicken meat from chicken breasts or from a ham. Note that the weight of pure chicken meat should be 0.5 kg. Optionally, you can additionally use your favorite spices.
Step 2:
Rinse chicken meat under running water, dry with paper towels, cut off excess films and fat, cut fillets into medium pieces with a sharp knife and transfer to a blender bowl. Also put the cream cheese in the blender bowl.
Step 3:
At high speeds, grind the ingredients in the blender bowl. You should get a homogeneous consistency. In the absence of a blender, you can use a meat grinder with a fine sieve.
Step 4:
Remove the cutting knife from the blender bowl. Pour cow's milk into the crushed products, beat in a chicken egg, add ground black pepper, salt and other spices if desired and mix the mass with a fork.
Step 5:
Put the minced mass on a rectangular piece of food film and form the future sausages. Wrap the sausages with cling film like candy, tying the tips of this candy with a regular thread.
Step 6:
Boil the resulting sausages in boiling water for 20 minutes after boiling. During this time, the sausages will grip well and keep their shape.
Step 7:
Pull the cooked sausages out of the water with a slotted spoon, let them cool down a little and carefully, so as not to scald your hands, release them from the food film. And then fry the chicken sausages on all sides with a small amount of vegetable oil until golden brown.
In order for this product to be more useful and dietary, you can not fry chicken sausages or cook them on the grill.
This product is also convenient because it can be cooked like dumplings for the future. Simply wrap the minced meat in plastic wrap, tie the ends and send it to the freezer. And when you want to taste sausages, take them out of the freezer and boil them, and then fry them if desired.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Pepper - 26 kcal/100g
- Chicken thighs - 185 kcal/100g
