Chicken mince sausages "Tender"
12 servings
60 minutes
Chicken minced sausages 'Tender' are a true symbol of home comfort and culinary mastery. This recipe is rooted in European culinary traditions that value naturalness and subtle flavor. Light and airy due to the addition of egg whites, they have a soft texture and delicate aroma of spices. The blend of nutmeg, garlic, and peppers gives them a rich, intense taste that harmonizes with the mild spiciness of mustard. They are prepared gently—without boiling—which helps retain their juiciness. Perfect for a light dinner, family gatherings or cozy picnics. They pair well with vegetables, light sauces and fresh baked goods, creating an unforgettable palette of flavors. Easy to prepare yet exquisite in taste—these sausages will be a great addition to your menu.
1
Pre-salt the minced meat. Instead of chicken, you can use turkey mince.
- Ground chicken: 3 kg
2
Add all the spices to it and mix thoroughly
- Mustard: 1 teaspoon
- Nutmeg: 1 g
- Ground black pepper: 1 g
- Ground white pepper: 1 g
- Garlic powder: 1 g
3
Then beat the egg whites with a pinch of salt and mix thoroughly with the minced meat. The egg whites should not be cold.
- Egg white: 5 piece
4
We stuff the intestines with minced meat
- Beef casings (intestines): 1 piece
5
We tie the ends of the sausage with string
6
Boil for 15 minutes in non-boiling water, bringing the water to a temperature of 75-80°C, checking the temperature with a thermometer.
