Homemade chicken sausage
12 servings
70 minutes
Homemade chicken sausage is the embodiment of comfort and traditions of Russian cuisine. It recalls ancient recipes passed down through generations when food was prepared with love and attention to detail. The tender chicken mince infused with the aromas of garlic, herbs, and spicy seasonings gains remarkable softness from the addition of milk and beaten eggs. Wrapped in a tight film, it becomes juicy and uniform in texture. Slow cooking reveals the full spectrum of flavors, while cooling in the refrigerator makes it firm and easy to slice. This sausage is perfect for breakfast or a light snack, especially when paired with fresh bread and homemade sauces. It's a simple yet surprisingly delicious dish that brings warmth and enjoyment with every bite.
1
Add minced garlic, paprika, herbs, and milk to the minced meat.
- Garlic: 3 cloves
- Ground paprika: 1 teaspoon
- Green: to taste
- Milk: 100 ml
2
Beat the eggs and gradually mix them into the minced meat - it shouldn't be too runny, maybe only one egg is needed. You can add a little flour if it turns out too runny.
- Chicken egg: 2 pieces
3
Prepare two sheets of foil, food wrap, and strong threads.
4
Lay out the foil, sprinkle with curry spices, pour half of the minced meat on one side, seal the edges and sides. Transfer to plastic wrap and tightly wrap several times. Tie the sides with string like a candy, wrap the sausage itself with string several times to evenly distribute the filling under pressure.
- Curry: to taste
5
Submerge in a large pot of boiling water for 30-40 minutes, pressing down with a lid or a smaller plate.
6
Take the cooked sausage out of the water, let it cool on the table for a while, and place it in the refrigerator for a few hours without unwrapping.