The simplest and most tender chicken sausages will not leave you indifferent; you can even cook them over a fire
One of the interesting options for serving a popular ingredient is chicken fillet. An ideal alternative to store-bought semi-finished products. The dish belongs to the “dietary” class and is great for serving to children. It is also convenient to take with you on the road as a snack.
Another advantage of the dish is that it is suitable for serving both hot and cold.
A simple preparation process and the possibility of serving in a variety of ways: the classic version - boiled/fried with a side dish, as a filling for homemade hot dogs, pizza, as an appetizer on a holiday table. You can also bake the products in foil in the oven, adding mushrooms, vegetables, cheese, or fry them over a fire.
You can use any meat for minced meat, but this will affect the cooking time. Chicken products will be ready in 10 minutes, but pork or beef, for example, needs to be boiled for an average of 20 minutes.
Curry or smoked paprika are perfect as spices.
Additionally: Foil for baking or cling film for cooking.
1) Grind the fillet with onion, garlic and milk in a food processor. If you use a meat grinder, first grind the fillet, onion and garlic, then mix with milk.
Add salt, pepper, spices. The minced meat should be very tender.
2) Prepare cling film and cut the cheese into bars. Distribute the minced meat in portions in the center of the film, put a piece of cheese in the middle.
3) Roll the sausage using film, wrap around the edges.
4) Place the products in boiling water and cook for about 10 minutes. The main thing is not to overcook in boiling water so that the sausages do not turn out dry.
5) If desired, fry the boiled product in a small amount of oil until golden brown.
Sausages wrapped in film can be put in the freezer and cooked at any time, or removed from the film and frozen until cooked in a frying pan, over a fire or in the oven.
Another advantage of the dish is that it is suitable for serving both hot and cold.
A simple preparation process and the possibility of serving in a variety of ways: the classic version - boiled/fried with a side dish, as a filling for homemade hot dogs, pizza, as an appetizer on a holiday table. You can also bake the products in foil in the oven, adding mushrooms, vegetables, cheese, or fry them over a fire.
You can use any meat for minced meat, but this will affect the cooking time. Chicken products will be ready in 10 minutes, but pork or beef, for example, needs to be boiled for an average of 20 minutes.
Curry or smoked paprika are perfect as spices.
Ingredients:
- Chicken fillet - 580 grams.
- Milk - 130 grams.
- Onion - 1 medium onion.
- Garlic - 2 cloves.
- Cheese (optional) - 120 grams.
- Salt pepper.
- Favorite spices.
Additionally: Foil for baking or cling film for cooking.
Preparation:
1) Grind the fillet with onion, garlic and milk in a food processor. If you use a meat grinder, first grind the fillet, onion and garlic, then mix with milk.
Add salt, pepper, spices. The minced meat should be very tender.
2) Prepare cling film and cut the cheese into bars. Distribute the minced meat in portions in the center of the film, put a piece of cheese in the middle.
3) Roll the sausage using film, wrap around the edges.
4) Place the products in boiling water and cook for about 10 minutes. The main thing is not to overcook in boiling water so that the sausages do not turn out dry.
5) If desired, fry the boiled product in a small amount of oil until golden brown.
Sausages wrapped in film can be put in the freezer and cooked at any time, or removed from the film and frozen until cooked in a frying pan, over a fire or in the oven.
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