Chicken sausages
Composition / ingredients
4
servings:
Cooking method
First option:
Skip chicken meat through a meat grinder.
Chop the garlic and add it to the minced chicken.
Then add cream, egg whites and spices to the minced chicken and knead very well to get a homogeneous mass.
Put the resulting minced chicken in foil and tightly wrap and twist the ends.
Wrap the foil on top with several layers of food film and tie the ends with a thread so that water does not penetrate.
Put in a saucepan filled with water, so that the water covers the sausage and cook for 30-40 minutes. Remove from the water and cool.
Put homemade boiled sausage in the refrigerator overnight.
Second option: stuff the intestines. Tie on both sides with a thread. Make several punctures in the sausage with a thin needle
Bring the water to a boil and add salt. Cook the sausage at a very low boil. Cool it down.
Skip chicken meat through a meat grinder.
Chop the garlic and add it to the minced chicken.
Then add cream, egg whites and spices to the minced chicken and knead very well to get a homogeneous mass.
Put the resulting minced chicken in foil and tightly wrap and twist the ends.
Wrap the foil on top with several layers of food film and tie the ends with a thread so that water does not penetrate.
Put in a saucepan filled with water, so that the water covers the sausage and cook for 30-40 minutes. Remove from the water and cool.
Put homemade boiled sausage in the refrigerator overnight.
Second option: stuff the intestines. Tie on both sides with a thread. Make several punctures in the sausage with a thin needle
Bring the water to a boil and add salt. Cook the sausage at a very low boil. Cool it down.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Paprika - 289 kcal/100g
- Egg whites - 44 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Ginger Powder - 335 kcal/100g
