Chicken sausage "Salchichon de pollo"

Category: Meat dishes
Chicken sausage "Salchichon de pollo"

Ingredients

chicken fillet 500 g
boiled ham 200 g
cream 300 ml
egg white 2 pcs
ground cumin 0.5 tsp
hot paprika 1 tsp
garlic 1/2 tooth
salt pepper

Cooking method

  • Homemade Argentinean recipe.
  • Pass the meat through a meat grinder, and then pass in a blender with cream and spices until smooth.
  • Cut the ham into cubes with a side of 0.5 * 0.5 cm and mix with the minced meat. Put the minced meat on parchment, wrap tightly. You should get a thick loaf. Next, wrap the resulting loaf in several layers of film (the packaging should not allow water to pass through) and pull it in 2-3 places with twine.
  • Cook in plenty of water for 25-30 minutes. Cool and put in the refrigerator for several hours.
  • You can fill the sausage not only with ham, but also with slices of bell pepper, cheese.
  • ________________________ ________________
  • It was theory.
  • We don't really like chicken sausage, so I took low-fat pork (neck). And instead of cumin and paprika, which I associate with anything but sausage, I used ground coriander and coarsely ground black pepper.
  • I poured about 150 ml of cream so that the sausage does not fall apart. Well, she didn't bother with parchment, film and twine. I put all the minced meat in a baking bag and put it in the white side. I cooked for 40 minutes, pork after all))) The output was 900g of this kind of sausage. Delicious, fresh, but still a little not sausage, in the usual taste sensation for us. The cost of such sausage is 290 rubles / kg.


fomca
Thanks for the recipe, Tanya! I'll take note of the preparation in the near future.
Admin

Tanyusha, the sausage is beautiful, smooth I also made sure that it is not a purchased sausage to taste.
The taste changes for the better if the meat is pre-marinated in a salt solution and then seasoned with spices to taste. Try it this way
celfh
fomca, I will be glad if you like it
Tanechka, thanks for the advice! I will definitely try
Sonadora
Tanechka, the sausage is just a sight for sore eyes!
Can I cook in a double boiler? (I don't have white-sided)
celfh
Manyunya, I think you can cook in anything, but I would not be able to twist the sausage so tightly, although the people are turning Belobok so good that everything is super-pressed in it
valushka-s
Sonadora marina, white-sided costs only 700r.I can throw the link
while it is not there, you can take a heat-resistant bag, insert it into a milk bag (or equivalent) and tamp the "sausage" into the thermal bag more tightly, tie the bag and cover (pull) another milk bag (or juice ... ).
something like that.
Amidala
Quote: Admin
The taste changes for the better if the meat is pre-marinated in a salt solution and then seasoned with spices to taste. Try it this way
You can read more about the marinade.
Admin
Quote: Amidala

You can read more about the marinade.

IN THIS TOPIC watch me prepare the meat for the ham. The meat turns out to be tasty, different from just boiled.
A HERE forming of sausages.

Try it, I hope you like it
lungwort
And I immediately wanted to identify Belobok in the Multvarka-pressure cooker.
celfh
Quote: lungwort

And I immediately wanted to identify Belobok in the Multvarka-pressure cooker.
The people do just that. But my cartoon is small, white-sided does not fit in there. And if she did, I don't know, she would stick her white-sided in the cartoon ... what if she scratches it? I love my Panasik
nakapustina
Tatyana, and what kind of cream is it or is it not important?
celfh
Natasha, I had 20%.
Admin
Quote: celfh

Natasha, I had 20%.

TanyushI'll get in with my pennies

I read that it is better to take cream thick and fat, they give less liquid in the sausage. But they leave the taste and consistency of the sausage, for which milk powder is used.
celfh
Quote: Admin

But they leave the taste and consistency of the sausage, for which milk powder is used.
Tan, I did not understand this sentence, what is better milk powder?
Admin
Quote: celfh

Tan, I did not understand this sentence, what is better milk powder?

Powdered milk is used in meat processing plants, it is cheaper than natural fat cream.
And at home, it is quite possible to add heavy cream. And as a thickener, you can add a little starch
Gaby
Tanayayayaya, what a charm all your recipes are, I love with tender love and I always know that if I cook according to your recipe, it will be delicious. Thanks for the new version of the sausage.

Quote: Sonadora

Tanechka, the sausage is just a sight for sore eyes!
Can I cook in a double boiler? (I don't have white-sided)

But Chuchelka has an option in her recipe for how to pack the sausage:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38542.0

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