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Homemade Chicken Breast Sausage

Don't miss this tasty little recipe—you're sure to love it!

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Homemade chicken breast sausage
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 81 % 17 g
Fats 10 % 2 g
Carbohydrates 10 % 2 g
89 kcal
GI: 100 / 0 / 0
  • Cut the chicken into cubes—large, small, or even ground. Chop the carrot and herbs, dice the boiled egg, sauté the mushrooms and onion, and dissolve the gelatin. Mix everything together. Take a juice carton (it should be narrow and tall), carefully open the top, fill it with the mixture, and close it back up. Wrap the carton in an oven roasting bag and seal the end. Stand it in a pot of water so the water comes up the side of your sausage-to-be. Cook for about 1.5 hours, then chill it—ideally overnight in the refrigerator. TIPS: Instead of a juice carton, you can use plastic wrap and parchment—wrap the meat mixture tightly in the wrap, then in two or three layers of parchment, and tie it with string; then place it in a roasting bag and cook. Or wrap it in ordinary bags (several small ones or one large) and put them in a roasting bag. You can also use store-bought, washed casings. You can add cheese, diced boiled vegetables, herbs, or chicken hearts and liver to the sausage—some people add nuts, and so on. Store the sausage in the refrigerator no longer than 4 days, wrapped in foil.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Gelatin - 355  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Chicken egg - 80  kcal/100g

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