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Homemade chicken sausage with beetroot and nutmeg

Homemade Chicken Sausage with Beet and Nutmeg

This chicken sausage comes out tender and lean. To switch up the flavor, you can stir in your favorite spices, herbs, or other add-ins. Carrot, green peas, or olives look especially nice studded through the sausage.

Marina

Recipe author

Homemade chicken sausage with beetroot and nutmeg

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Composition / ingredients

Servings:

Chicken (Boil the chicken ahead of time. Add pepper and salt to the broth and set aside 300 ml.)

2.5

Chicken broth

300

Beet (Grate the beet on a fine grater and strain the juice through cheesecloth — 1–2 tbsp.)

Gelatin

Paprika

Nutmeg

0.5

Garlic

Salt

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 16 g

Fats 47 % 15 g

Carbohydrates 3 % 1 g

203 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Gather all your ingredients. Boil the chicken ahead of time. Add pepper and salt to the broth and set aside 300 ml (about 1¼ cups). Grate the beet on a fine grater and strain the juice through cheesecloth.
Step 2:

Pour off a little of the prepared broth, sprinkle the gelatin into it, and let it bloom.
Step 3:

Pull the chicken meat off the bones. Grind the meat into a paste in batches using a blender.
Step 4:

Transfer it to a deep bowl.
Step 5:

Warm the bloomed gelatin in the microwave (10–15 seconds) and stir it into the remaining broth until smooth.
Step 6:

Pour in the gelatin broth and the beet juice, add the spices, and blend the whole mixture again with an immersion blender until it has a pâté-like texture.
Step 7:

Adjust the seasoning to taste.
Step 8:

Lightly grease a mold with vegetable oil and pour in the chicken mixture. Refrigerate overnight (8 hours).
Step 9:

After 8–12 hours, carefully turn out the set sausage with a spatula or knife.
Step 10:

Slice and serve. Mustard or ketchup are nice on the side. Enjoy!

This sausage, in my opinion, is even tastier than store-bought — plus you can give it to a child for breakfast or pack it into a school lunch sandwich. You don't need any special equipment; it's completely straightforward. You can make the ground chicken yourself by running it through a meat grinder or finely chopping it with a knife. Use it as a healthy snack or an ingredient for sandwiches, salads, or okroshka. This poached sausage is a genuinely light, wholesome product, since cooking preserves all the chicken's nutrients and vitamins. Store homemade poached sausage in the refrigerator only, for 3–5 days at 36–43°F (2–6°C). I highly recommend going back to the tradition of making good-quality homemade sausage by hand. Eat wholesome food and stay healthy! Make this ultra-tender sausage from ground chicken, use a natural coloring, and perfect the flavor with your favorite spices — it's that easy!