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Print Recipe
Chicken Sausage with Vegetables and Mushrooms Recipe
Recipe from the section: delicious, healthy, easy, and even dietary! Homemade chicken sausage, cooked in a press-ham, is a great alternative to store-bought meat products. The sausage is obtained with a dense structure, and a pleasant pink color ( even without nitrite salt) is not difficult to Prepare, with available ingredients. The cut is very bright and delicious!
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. First of all, prepare vegetable supplements. Mushrooms (whole, and preferably small) put on a layer of paper towels to rid the mushrooms of excess moisture. In a small amount of vegetable oil, put out the peas, corn, and red sweet pepper until half-cooked (do not defrost frozen vegetables), add a little salt and pepper. Let the vegetables cool.
    First of all, prepare vegetable supplements. Mushrooms (whole, and preferably small) put on a layer of paper towels to rid the mushrooms of excess moisture. In a small amount of vegetable oil, put out the peas, corn, and red sweet pepper until half-cooked (do not defrost frozen vegetables), add a little salt and pepper. Let the vegetables cool.
  2. Chicken ( I used two small breast, two drumsticks, two thighs ( without skin)) cut from the bones, chop with a meat grinder. Breast fillet-fine grid (chop twice).
    Chicken ( I used two small breast, two drumsticks, two thighs ( without skin)) cut from the bones, chop with a meat grinder. Breast fillet-fine grid (chop twice).
  3. Darker meat (shins, thighs)-a large grid.
    Darker meat (shins, thighs)-a large grid.
  4. You will need ~ 700 g of light minced meat, and ~ 300 g of coarsely chopped dark meat. In light minced meat, add milk powder, salt (3/4 tsp), and freshly ground pepper mixture-mix the minced meat well (so that there are no lumps of milk powder left). Add the remaining salt (1/4 tsp) and paprika to the coarsely chopped minced meat and mix well.
    You will need ~ 700 g of light minced meat, and ~ 300 g of coarsely chopped dark meat. In light minced meat, add milk powder, salt (3/4 tsp), and freshly ground pepper mixture-mix the minced meat well (so that there are no lumps of milk powder left). Add the remaining salt (1/4 tsp) and paprika to the coarsely chopped minced meat and mix well.
  5. Cut the sheet from the baking sleeve longer than the shape by ~20 cm. cut along one side. Put the film on the table (cutting Board), lay out the light chicken mince, arrange the mushrooms and minced meat with paprika in rows on top, scatter it over (randomly)cold peas-corn-pepper. Using a film, roll the meat layer into a roll, tie it with a fastener on one side (attached to the baking sleeves).
    Cut the sheet from the baking sleeve longer than the shape by ~20 cm. cut along one side. Put the film on the table (cutting Board), lay out the light chicken mince, arrange the mushrooms and minced meat with paprika in rows on top, scatter it over (randomly)cold peas-corn-pepper.
Using a film, roll the meat layer into a roll, tie it with a fastener on one side (attached to the baking sleeves).
  6. Assemble the ham (set the bottom to the lower level), place the minced meat in the sleeve with the knot down. Tamp the minced meat, lightly tapping the form on the table. This set (weight ) of products fits in the ham from edge to edge. Wrap the film from the sleeve inside the mold, install the top bottom, and the springs. Remove the preparation to the refrigerator for 10-12 hours. Next, place the ham in a pan and pour in water (there should be enough water for the form to be completely submerged with a supply of water). After boiling, cook the sausage at a slow boil for 1 hour. After a while, remove the ham from the pan, let it cool completely, then put it in the refrigerator (without removing it from the mold)for 6-12 hours. During cooling, the sausage is even more compressed. The output is ~750-800 g. You can cut it into thin slices.
    Assemble the ham (set the bottom to the lower level), place the minced meat in the sleeve with the knot down. Tamp the minced meat, lightly tapping the form on the table. This set (weight ) of products fits in the ham from edge to edge.
Wrap the film from the sleeve inside the mold, install the top bottom, and the springs. Remove the preparation to the refrigerator for 10-12 hours.
Next, place the ham in a pan and pour in water (there should be enough water for the form to be completely submerged with a supply of water). After boiling, cook the sausage at a slow boil for 1 hour. After a while, remove the ham from the pan, let it cool completely, then put it in the refrigerator (without removing it from the mold)for 6-12 hours. During cooling, the sausage is even more compressed. The output is ~750-800 g. You can cut it into thin slices.
  7. Remove the well-cooled sausage from the mold, free it from the film, and blot it with a paper towel. The sausage is cut into thin slices, and does not crumble at all. Delicious, fragrant, elastic, with a bright and beautiful cut! Pink color is preserved throughout the entire storage time ( 3-5-7 days).
    Remove the well-cooled sausage from the mold, free it from the film, and blot it with a paper towel. The sausage is cut into thin slices, and does not crumble at all. Delicious, fragrant, elastic, with a bright and beautiful cut! Pink color is preserved throughout the entire storage time ( 3-5-7 days).
  8. Bon Appetit! Have a delicious Breakfast!
    Bon Appetit! Have a delicious Breakfast!

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