Homemade Chicken Sausage
Appetizers • European
Description
Interestingly, right after cooking it seems a bit dry, but after a day it becomes juicier. Its taste largely depends on the filler; my friends really enjoy homemade chicken sausage with pieces of fat or bacon.
Ingredients
- Chicken Egg 1 piece
- Chicken fillet 15 oz
- Sour Cream 5 oz
- Garlic 2 cloves
- Salt 1 teaspoon
Step-by-Step Guide
Step 1
Cut the fillet into pieces and chop in a blender. Add the egg, garlic, sour cream, salt, and pepper. Mix everything together. Then, shape the sausage. For this, I use a baking sleeve. I cut it open, place the resulting chicken mixture inside, and wrap and twist it into the shape of a sausage log. I secure the ends with string and place it in a thick plastic bag (you can use two). Then, I wrap the bag with tape in several places for strength (it does not touch the sausage, so don't worry).
Step 2
I take a pot, place a piece of cotton cloth at the bottom, put the sausage in the bags on top, and pour boiling water over it. When the water boils, I reduce the heat to the minimum and cook the sausage for 30–40 minutes depending on its diameter.
Step 3
It's better to cool the sausage without removing it from the water. Then remove it from the casing, wrap it in foil, and place it in the refrigerator.
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