Homemade chicken breast sausage

Cut chicken fillet into cubes: you can large, you can small, you can also in the form of minced meat. Chop carrots, greens, boiled egg, fry mushrooms, onions, dissolve gelatin. We mix everything.

In a juice box (d / b. narrow and long), carefully open the top, fill it with the finished mixture, close it.
Wrap the tetrapack in a baking sleeve and secure the edge.
We put it in a saucepan with water so that the water covers the edge of our future sausage. Cook for about 1.5 hours. Then cool it. Preferably leaving it overnight in the refrigerator.

TIPS:
- Instead of a juice box, you can use plastic wrap and parchment. Wrap the meat mass tightly in a film and wrap it in two or three layers in parchment, pull it with threads or strings. Next, we put it in the sleeve and cook it.
Or wrap it in regular bags (many small or 1 large), fold them into a baking sleeve.
It is possible both in the purchased and washed intestines.

- You can also add cheese, diced boiled vegetables, greens, chicken hearts with liver, someone adds nuts, etc. to the sausage;

- Store the sausage in the refrigerator for no longer than 4 days, wrapped in foil.