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Chicken is an excellent dietary product from which you can cook a lot of delicious and low-calorie dishes. One of these dishes is a tender sausage made from chicken breast with the addition of mustard seeds and coriander. You don't need guts or other casings to make this dish. All you need is the usual cling film, which is in every home. Homemade chicken sausage will perfectly replace fatty store-bought sausages with a huge amount of preservatives and other harmful additives.
This version of homemade sausage is a real find for baby food, as well as for people who control their weight or are trying to lose weight. The calorie content of this easy-to-prepare dish is only 137 kcal / 100 g.
To make homemade chicken sausage you will need:
- chicken breast - 600 g
- gelatin - 10 g
- mustard seeds - 1 tbsp.
- coriander seeds - 1 tsp
- ground black pepper - 1 tsp
- salt - to taste
Homemade chicken sausage - recipe with photo:
First, cut up the chicken breast. To do this, take the chicken fillet, remove excess fat and bones, cut into small cubes or medium-sized slices.
Next, pour dry gelatin, mustard seeds, coriander (you can pre-crush the seeds in a mortar), ground pepper and salt into a deep plate. Mix the spices with a spoon.
We shift the chicken pieces into a deep bowl, add spices and gelatin, mix well.
We unfold the cling film and lay it out on the surface of the table or cutting board. We shift the pieces of chicken pulp in spices onto the film.
We tightly wrap the pieces of chicken fillet with spices in cling film, wrap the chicken sausage blank with a film in several layers. We fasten the ends of the sausage with twine or thread.
We shift the future sausage into a pot of cold water and put on a fire large enough so that the water boils faster. Bring water to a boil and cook homemade chicken sausage for 1 hour over low heat. Turn off the heat and leave the chicken sausage in the water until it cools completely. We take out the finished sausage from the water, dry it with a towel and send it to the refrigerator for 2 hours or overnight. Next, remove the film and serve for breakfast or lunch.
Homemade chicken sausage is ready!
Bon appetit!