Chicken sausages
10 servings
180 minutes
Chicken sausages are a tender, aromatic dish of European cuisine that combines the softness of chicken meat with the sophistication of spices. Their origin is rooted in the traditions of homemade sausage production, where special attention was paid to the naturalness and quality of ingredients. With the addition of paprika, nutmeg, and cardamom, the sausages acquire a rich flavor with spicy and slightly sweet notes. Cognac adds a subtle, noble aroma while cream makes the texture silkier. Boiled sausages pair perfectly with mustard, fresh bread or stewed vegetables. They can be served as a standalone dish or included in complex meat assortments. These sausages are a great choice for a cozy home dinner or festive table.
1
I chopped the chicken finely and soaked it in milk for an hour. I ground the spices finely in a mortar and mixed them with salt and starch.
- Chicken breast: 2 g
- Milk: 300 ml
- Paprika: 2 tablespoons
- Ground black pepper: 2 teaspoons
- Ground white pepper: 1 teaspoon
- Chili pepper: 1 g
- Nutmeg: 1 teaspoon
- Cardamom: 1 teaspoon
- Potato starch: 2 tablespoons
2
I pureed the meat in a blender to get a not thick paste. I whipped the chicken puree with cream, added spices, continued whipping, and poured cognac into the finished minced meat. I mixed it in and set it aside for a couple of hours.
- Chicken breast: 2 g
- Cream 30% fat: 100 g
- Paprika: 2 tablespoons
- Ground black pepper: 2 teaspoons
- Ground white pepper: 1 teaspoon
- Chili pepper: 1 g
- Nutmeg: 1 teaspoon
- Cardamom: 1 teaspoon
- Cognac (brandy): 3 tablespoons
3
I washed the intestines and filled them. I put them in the fridge for 3-4 hours.
- Pork intestines (chitterlings/casings): 1 piece
4
Then I boiled part of the sausages. I made several punctures along the sausage with a needle. I boiled it for about 15 minutes, trying to keep the water from boiling too much.