Chicken Fillet Sausages
Yes, you can not only buy sausages but also make them! Chicken fillet sausages can be made with a minimal set of ingredients and, so to speak, makeshift tools — after all, almost every kitchen has a meat grinder and plastic wrap. And once you've made the sausages yourself, you'll surely be able to tell which are tastier — homemade or store-bought.
Krysana
Recipe author
Chicken Fillet Sausages
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 64 %
18 g
Fats 32 %
9 g
Carbohydrates 4 %
1 g
154 kcal
GI:
100
/
0
/
0
- How do you make chicken fillet sausages?
- Rinse the fillet under running water. Get all the other ingredients ready. 2. Grind the meat into a purée any way that's convenient. 3. Add all the other ingredients and mix very well, so everything is evenly distributed through the meat mixture. 4. If you bought special sausage casings ahead of time, great — use them per the instructions. If for some reason you don't have any, you can work around it with ordinary plastic wrap and string: spread plastic wrap over the work surface; put a strip of 2–3 spoonfuls of ground chicken in the middle; wrap the meat in 3–4 layers of wrap so no water gets into the sausage while it cooks; cut the wrap and tie off one end with string; now pack the meat firmly and tightly inside the tube and tie off the other end snugly; roll the sausage on the surface to even it out as much as possible. 5. Put the prepared sausages in a pot and cover them with water. 6. Bring the water to a boil and cook over low heat for 20 minutes. 7. Then take them off the heat, cool them, and remove them from the wrap. Enjoy!
- You can replace the chicken with turkey or any other meat you like. Just keep in mind that the cooking time and calorie count of the dish will change.
- For this recipe it's better to use fresh rather than frozen meat, or the finished sausages risk turning out dry.
- If you use ready-made spice blends, be sure to read the ingredients on the package. These blends often already contain salt — take that into account, or you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 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
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted premium butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Ground coriander - 25 kcal/100g
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