Homemade Chicken Sausage

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 14.1 oz
Sour Cream - 5.3 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.