Homemade sausage with pork and chicken breasts
12 servings
120 minutes
Homemade sausage with pork and chicken breasts is a true gastronomic masterpiece that embodies the best traditions of Russian cuisine. The history of such meat products goes back to rural life, where housewives sought to preserve and impart a special flavor to meat using natural spices and a long marinating process. The combination of fatty pork and tender chicken breasts gives the sausage a perfectly balanced texture – juicy, soft, and rich. The aromas of garlic and southern spices add piquancy, making each piece not only tasty but also warming. Baked in the oven, it turns golden-brown with an appetizing crust. The sausage can be served hot or cold, perfectly paired with bread, mustard, or fresh vegetables.
1
Cut the pork, chicken breasts, and fat (if the pork is not very fatty) into small cubes (about 5 mm).
- Pork: 2000 g
- Chicken breast: 1000 g
2
Add spices to taste (I have Crimean ones), then salt, milk, and finely chopped garlic.
- Spices: 50 g
- Milk: 150 ml
- Garlic: 100 g
3
Knead the prepared minced meat with your palms, leave it alone for a couple of hours, ideally for a day. The meat should absorb the aromas of the south and become tender and juicy when fried.
4
Then stuff into natural casings loosely, make a couple of holes with a toothpick if needed, and send to the oven.
- Pork intestines (chitterlings/casings): 200 g
5
Place the prepared sausage rings on a baking sheet greased with vegetable oil, cover with a sheet of baking paper to prevent burning, and send to the oven.
6
Cook for about 1-1.5 hours at a temperature of 180-200 degrees.
