Calories
223 kcal
Protein
12 g
Fat
2 g
Carbohydrates
16 g
Rinse the chicken fillet under running water and use a knife to peel off the veins. If the chicken is domestic, get rid of feathers, skin and bones. Grind the chicken fillets and garlic in a blender. Pour the cream or milk into the stuffing and continue to whisk. Add one egg white, beetroot juice (cut the beet and use the squeezer to get the juice), and spices, and thoroughly mix.
Spread the mass on the cling film. Shape into a sausage. Roll up the cling film tightly and tie the edges well. Pack the sausage in another layer of cling film.
In a large pot, boil water and put the sausage into it. Simmer the homemade chicken sausage on low heat for 30 to 40 minutes.
Take out the cooked sausage, allow it to cool completely before removing it from the cling film. Your homemade chicken sausage is ready. Slice it and make a sandwich.
To prevent the minced meat from sticking, it is better to pre-moisten your hands with water or lightly grease with vegetable oil (literally 1-2 drops, otherwise your minced meat will become too oily).
Sausages can be frozen, so they will be stored for a long time. If you store them in the refrigerator, they go off in 3 days.
Bon Appetit!
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