Chicken sausage with garlic curry gelatin

Cut chicken fillet into small cubes about 1.5 by 1.5 cm .

Chop garlic, mix with spices, salt and gelatin. Add to the chopped chicken fillet.

Mix everything well with your hands. Stir thoroughly, rubbing the spices into the meat.

Put in the refrigerator for 40-60 minutes - during this time the gelatin will swell and the fillet will marinate.

Then you need to put everything on a food film, form a dense roll. Well and just as tightly, so that water does not penetrate and the broth does not leak out during cooking, wrap the roll in a film.

Cook the sausage for 60-70 minutes on medium-low heat. Allow to cool and then put in the refrigerator overnight to freeze the gelatin.

Ready-made sausage can be consumed as an independent dish, on sandwiches, as an appetizer or an addition to any side dish.

Bon appetit!