Diet sausage
Description
The recipe won't take much time. You can also grind the meat for diet sausage using a meat grinder, but you'll need to run it through 2–3 times for a finer grind. If you want your diet sausage to have a more attractive color, add 2 tablespoons of freshly squeezed beet juice or 1 teaspoon of turmeric. After blending all the ingredients, you can add pieces of hard cheese or, for example, bell pepper to the mince for extra flavor. Instead of a roasting bag, you can use foil, but then there's a higher chance of water getting inside the sausage. Serve warm or chilled.
Instructions
- 1
Step 1
1. Cut the chicken fillet and process it in a blender. Add starch, paprika, chili, salt, and garlic.
- 2
Step 2
2. Add egg whites to the spiced meat and blend until combined. Egg whites help keep the finished sausage from falling apart when sliced. Pour in the cream and continue blending until the mixture is almost uniform.
- 3
Step 3
3. Place the filling in the center of a sheet of parchment paper, spread it along the full length, and cover it by folding the paper over from one side.
- 4
Step 4
4. Carefully, so as not to tear the parchment, shape the sausage with your hands and, if needed, with the help of a knife. If the paper does tear, you do not need to remove the filling from it and start over—just take another piece of parchment and continue wrapping on top of the torn one.
- 5
Step 5
5. Next, roll it into a log, tie the paper with string at both ends, twisting them as if you were wrapping a candy.
- 6
Step 6
6. Tie a long thread to the end of one of the strings to wrap around the sausage and fix its size that way.
- 7
Step 7
7. Wrap the resulting roll with thread lengthwise and crosswise so the sausage keeps its shape while cooking. Wrap the sausage tightly in a roasting bag and tie it securely so no water gets in during boiling. Place it in hot water and boil for 15–20 minutes on each side. Total cooking time is about 40 minutes.
- 8
Step 8
8. When the diet sausage has finished cooking, remove the casing (leave the parchment with the strings in place) and let it rest for 40–60 minutes. After it has cooled completely, refrigerate the sausage for 2–3 hours so it sets fully and develops a firm, springy texture.
- 9
Step 9
9. Remove the finished diet sausage and slice it. You can store this sausage in the refrigerator for no more than 5 days. Do not remove the parchment paper, so the sausage will not dry out or become stale.