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Print Recipe
Chicken Steamed Sausage "Kaleidoscope" Recipe
Tasty, fragrant and healthy sausage. Cooking for my diet. I enjoy))) Long live a delicious diet!! Come on, have a treat!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Place the minced meat in a deep bowl. I took already ready, from the whole chicken but without skin. You can prepare yourself from breast or whole chicken, preferably without the skin, if the skin, then the sausage will turn out juicier, but less is dietary)))
    Place the minced meat in a deep bowl. I took already ready, from the whole chicken but without skin. You can prepare yourself from breast or whole chicken, preferably without the skin, if the skin, then the sausage will turn out juicier, but less is dietary)))
  2. Add the egg and 2 tbsp (without top) of semolina.
    Add the egg and 2 tbsp (without top) of semolina.
  3. Mix and set aside for swelling semolina.
    Mix and set aside for swelling semolina.
  4. To prepare the vegetables. Boil carrots, cool and dice.
    To prepare the vegetables. Boil carrots, cool and dice.
  5. Put the minced meat and squeeze 2 cloves of garlic.
    Put the minced meat and squeeze 2 cloves of garlic.
  6. Warm the frozen peas with a little water for about 3 minutes.
    Warm the frozen peas with a little water for about 3 minutes.
  7. Also to do with broccoli, warm up for about 5 minutes and grind. Along with the peas to add to the stuffing. Mix. Salt and pepper.
    Also to do with broccoli, warm up for about 5 minutes and grind. Along with the peas to add to the stuffing. Mix. Salt and pepper.
  8. Next, proceed to the formation of sausage. Put the plastic wrap on the table. I took three pieces of film, laid out the overlap to form a thick sausage. Spread the stuffing and wet hands form a favorite))) size.
    Next, proceed to the formation of sausage. Put the plastic wrap on the table. I took three pieces of film, laid out the overlap to form a thick sausage. Spread the stuffing and wet hands form a favorite))) size.
  9. With the help of film form sausage loaf. Fasten the ends of the film on one side (I tied).
    With the help of film form sausage loaf. Fasten the ends of the film on one side (I tied).
  10. Turn and gently tamped to leave the air and formed a beautiful sausage. Top press down and also fasten the film.
    Turn and gently tamped to leave the air and formed a beautiful sausage. Top press down and also fasten the film.
  11. Here is a loaf we've got. Cook for a couple of 25-30 minutes. 25 minutes was enough for my sausage. Cool down under a little pressure. I covered it with a heavy, flat lid. I have the sausage stood there all night. Prepared in the evening and for her, no one had)) So long cool down is not necessary.
    Here is a loaf we've got.
Cook for a couple of 25-30 minutes. 25 minutes was enough for my sausage.
Cool down under a little pressure. I covered it with a heavy, flat lid. I have the sausage stood there all night. Prepared in the evening and for her, no one had)) So long cool down is not necessary.
  12. After cooling, release the sausage from the film.
    After cooling, release the sausage from the film.
  13. The sausage is cut very well. You can eat on sandwiches.
    The sausage is cut very well.  You can eat on sandwiches.

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