Chicken sausage with vegetables
Description
A delicious appetizer for any gathering. So, here it is — can be served warm or chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients, a large cutting board, and a sharp knife — let's get started!
- 2
Step 2
2. Place the chicken on its back, and with a sharp knife cut the skin straight down the center and start "undressing" it. Carefully separate the skin from the meat with your hands—this is easy; use the knife to help where needed. Cut off the wings.
- 3
Step 3
3. Cut off the chicken breast so it doesn't get in the way. Remove the skin from the legs.
- 4
Step 4
4. Flip the chicken over. Continue removing the skin. Cut off the rump. You should end up with a rectangular sheet of skin.
- 5
Step 5
5. Remove the meat from the chicken. You won't need the chicken breast; it can be used in another recipe. But if you like, add half of it, no more. Run the meat through a meat grinder or blender. It's good when the pieces are uneven in size.
- 6
Step 6
6. Combine the chicken mince with the peas, garlic, and tomatoes (it’s best to chop them), add salt and pepper to taste. Mix the mince.
- 7
Step 7
7. Lay the skin out on a board. Where the legs were, turn the skin inside out. Place the filling as shown in the photo.
- 8
Step 8
8. Wrap the minced meat tightly in the casing.
- 9
Step 9
9. Wrap the sausage in several layers of foil and seal the edges. Bake in the oven for 45 minutes at 170 degrees.
- 10
Step 10
10. Chicken sausage with vegetables "Nezhenka" is ready! Let it cool in foil, then cut it into pieces with confidence. Enjoy!
- 11
Step 11
11. Juicy and very tasty!