Chicken sausage

Chicken sausage


— 500 g chicken,
— 3 cloves garlic,
— 200 ml cream,
— 2 egg whites,
— 1 tsp salt
— 1 tsp sweet ground paprika,
— ground black pepper
— Spices and herbs to taste.


First option.

1. Chicken to scroll through a meat grinder.
2. Garlic slice and add to the minced chicken.
3. Then add the minced meat in the egg whites, spices and cream and knead well to obtain a homogeneous mass.
4. Put the resulting minced chicken in foil and tightly wrap and twist the ends.
5. Top foil to wrap food in several layers of the film and tie the ends of the thread, so that the water has not penetrated.
6. Put in a pan filled with water so that water covered the sausage and cook for 30-40 minutes. Remove from water and cool.
7. Put the home cooked sausage in the refrigerator overnight.

The second option.

1. Apply to the minced chicken intestine.
2. On both sides of the gut to tie thread.
3. To make the sausage in several punctures with a fine needle.
4. Water bring to a boil and add salt. Cook sausage at very low boil.
5. Then cool the sausage.

Bon Appetit!

Chicken sausage

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