Quick chicken sausage (Brand 6060 smokehouse)

Category: Meat dishes
Quick chicken sausage (Brand 6060 smokehouse)

Ingredients

chicken fillet 1 PC
cheese a piece
spices for grilled chicken 1/2 tsp
garlic 1 clove
dry red wine 1 tbsp. l
instant gelatin 1/2 tsp

Cooking method

  • My mom has a cookbook from 1812. The edition is modern. The beginning of one recipe smiled at me very much ---- "If guests unexpectedly came to you and there is nothing to treat them with, go down to the basement and take the CALFSKIE'S LEG! ...
    Times have changed! But guests still come unexpectedly! I didn't have a cellar with a veal leg, and 1 chicken fillet lay lonely in the refrigerator.
    Cutting the thick parts of the fillet with a knife, flattened it to the maximum. She beat it off well. Squeezed out the garlic and spread it over the fillets. Salted, pepper, sprinkled with spices. Cut the cheese into plump cubes and put them in a line along one edge of the fillet. Sprinkled with wine and literally sprinkled the fillet with gelatin. I rolled it into a roll and wrapped it with thread and coated it with spices. They are paprika-based and have a dark red color.
    Cold smoking 10 min + hot smoking 20 min. Hot water 80 ml.
    In a bowl for wood chips I put 2 juniper berries, 6-7 slivers of an apple tree and a couple of slices of dried apple fruit.
    In the photo, the sausage is immediately from Brandik. She immediately took off the thread. Still hot. As you can see, it did not fall apart, keeps its shape well, the cheese did not flow out
    Very delicate and not obtrusive smoked flavor. You can eat right away. What we did!

Time for preparing:

35 minutes

Cooking program:

combined smoking

Note


Admin

Sveta, an interesting sausage recipe! I took it as a keepsake, I have a smokehouse, you just need to put your hands on it

Yes, many old books start like this: go down to the cellar for a ham ... or something like that
lana19
This sausage is pure impromptu, compiled from recipes posted on the forum. She was not pickled at all, for lack of time! But the taste is great! And the smell .........
lana19
I made such a sausage again. I just added Italian herbs, pieces of red dry sweet pepper, cheese. The result is a spicy sausage. The thread was too lazy to bandage. The result is the same. Doesn't fall apart! And a very beautiful cut
prubul
Very nice and easy! It remains only to do it myself, but this is already more difficult!
lana19
Thank you prubul! And this recipe stuck with me. Quickly and without problems I did it with an omelet inside + nutmeg. The sausage was thicker. And the addition of nutmeg lends a sausage flavor.

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