Homemade milk sausages from chicken breast
Description
The recipe won't take much time. Sausages are a great option for a quick snack; they go well with potato side dishes, porridge, pasta, and more. I prepare sausages using chicken fillet, but you can substitute it with another type of meat, such as pork or beef. Serve hot.
Instructions
- 1
Step 1
1. Wash and peel the raw beet, then extract its juice (using a juicer or a regular grater). You need 40 milliliters.
- 2
Step 2
2. Wash the fillet and pat it dry, cut into small pieces and pass through a meat grinder.
- 3
Step 3
3. Transfer the minced fillet to a blender and beat until a paste-like mass forms.
- 4
Step 4
4. Add salt, pepper, paprika, and egg whites to the minced fillet, pour in the cream and beet juice, and mix.
- 5
Step 5
5. Rinse sausage casings thoroughly in warm water to remove the salt. Find the end of the casing and hold it under a stream of running water. Slide the rinsed casing onto a special sausage stuffer nozzle, stretching it almost to the very end.
- 6
Step 6
6. Transfer the meat mixture to the meat grinder, tie the end of the casing, turn on the meat grinder to fill the sausages. This will produce sausages like these.
- 7
Step 7
7. Pour water into a saucepan, bring to a boil, then cook the sausages in it for 10-18 minutes.
- 8
Step 8
8. The finished sausages are not as pink as they were originally, since beet juice is cooked out.