Homemade boiled sausage in a mug
6 servings
60 minutes
Homemade boiled sausage in a mug is an amazing combination of simplicity and flavor from Russian cuisine. Historically, such dishes arose from the desire to create an affordable and nutritious alternative to store-bought products while maintaining home comfort and quality. Tender with barely noticeable spice notes, this sausage has a soft texture due to the combination of chicken fillet, milk, and starch. During cooking, it gains juiciness and richness of flavor, while garlic adds a spicy sharpness. The versatility of the dish allows it to be used as a standalone snack or as a base for sandwiches and salads. The simplicity of preparation makes it a favorite recipe for those who appreciate natural products and home cooking.
1
Cut the fillet into pieces. Place in the food processor bowl and grind, gradually adding all the ingredients in any order. It's better to pour the milk in parts, not all at once. Crush or finely chop the garlic beforehand to ensure it gets minced. (Spices are optional; I used black pepper, cardamom, nutmeg, coriander) You should get a white homogeneous mass. Grease the circles with oil.
- Chicken fillet: 500 g
- Milk: 400 ml
- Chicken egg: 1 piece
- Potato starch: 2 tablespoons
- Garlic: 2 cloves
- Salt: 2 teaspoons
- Sugar: 0.5 teaspoon
- Spices: to taste
2
To ensure everything goes well, place the cups in cold or warm water, but not hot water. I have used regular ceramic cylindrical cups multiple times without any issues. If you're concerned, use metal, enamelled, or aluminum cups. Fill the sausage mixture to 4/5 of the cup's volume.
- Chicken fillet: 500 g
3
Wrap each mug in food film. The film should wrap around the top and bottom a couple of times, so the sausage won't escape, although it might try to :) Place the mugs with sausage in a pot. Put a rack or cloth napkin at the bottom so the mugs don't touch the bottom directly. Fill with water to about halfway up the mugs. Put the pot on the heat and cover with a lid. Bring the water to a boil and start timing for 35 minutes from that moment.
4
After some time, we turn off the fire and take out the mugs. Be careful! Once it cools down, we shake the sausage out of the mugs. It's better to do this while it's still warm; I had a situation where the cooled sausage stuck to the bottom of the mug. For storage, I put the sausage in bags and place it in the refrigerator.