Main Page
For breakfast
Boiled milk sausage

Boiled Milk Sausage

You'll be sure of just how natural this homemade sausage is! I really love recipes for all kinds of homemade sausages. My family is already so used to homemade sausage that they barely accept the store-bought kind anymore. Today I'll show you how to make a delicious milk sausage.

Anastasiya╬

Recipe author

Composition / ingredients

Servings:

Chicken (white meat)

200

Pork (tenderloin)

150

Beetroot

Milk

0.5

Potato starch

Garlic

Dried spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 10 g

Fats 37 % 10 g

Carbohydrates 26 % 7 g

154 kcal

GI: 43 / 0 / 57

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:

Grind the white chicken meat together with the garlic into a paste — a blender works best for this. Season it with spices; I use my favorites: ground pepper and dry chicken seasoning. Cut the pork tenderloin into small cubes. Mix the meats together, then pour in the milk blended with the starch (cold milk is best). Grate the beetroot on a fine grater and squeeze all the juice out of it through cheesecloth. Add the juice to the meat mixture and mix well. Now you can pack the mixture into a thick plastic bag and wrap it so it takes on a "sausage" shape. Also tie the bag with twine so it doesn't come undone. You can make two bags if all the mixture won't fit in one. Heat a pot of water, wait for it to boil, and lower the sausage in to cook. It will take a little under an hour. Keep the heat low. When the milk sausage is well cooked, take it out of the pot and let it cool completely. Only then unwrap it, transfer it to fresh packaging, and chill it in the refrigerator for a while until cold — and only then slice it and serve.