Chicken sausages with pear and mozzarella

Category: Meat dishes
Chicken sausages with pear and mozzarella

Ingredients

Chicken thigh fillet 600 g
Pear green, juicy, sweet 1/2 pcs or 120-150 gr
Mozzarella cheese for pizza 100-150 gr
spices for marinating meat (fiber marjoram + thyme + basil), dry garlic, black pepper By a pinch

Cooking method

  • Chicken sausages with pear and mozzarella
  • 1. Marinate the thigh fillet ahead of time (it is juicier and more flavorful for me than breast fillet). I am a lazy citizen, immediately after the store I take all the fillets (sometimes 1 kg or more), fill them with salt and spices and leave them to marinate, whole, I am too lazy to cut. On the same day I can take a file or two for chops, and put the rest into sausages the next day.
  • If you want to quickly, cut the fillet into pieces from 0.5 to 2 cm, add spices, vacuum this minced meat for an hour or two. Or, if there is no evacuator, fold into a food zip bag, flatten, roll up, release all the air, close the lock. Minced meat will marinate faster.
  • Spices are a special matter, everyone adds their favorites. But in this case, they should not be thermonuclear, otherwise the taste of pear and mozzarella will not be. I have a pinch of black pepper, dry garlic, a small pinch of marjoram + basil + thyme for the joy of life.
  • 2. The next day I take out the fillet from the refrigerator, let it warm up on the table, chop it with a knife: I cut it into pieces from 0.5 to 2 cm. I don’t twist it in a meat grinder, I don’t like too homogeneous texture for these sausages. Stir lightly: 5 minutes for viscosity.
  • 3. I cut mozzarella for pizza into oblong, uneven pieces: from 0.3 to 1 cm long (I don't cut into cubes - I don't like the voids when the cheese melts). I do not take the brine, since the brine is very wet, it will give excess liquid.
  • 4. I cut the pear without the skin and the middle small, 0.5-1 cm. I prefer fragrant green pears, not Conference - although this variety is sweet, not fragrant for me.
  • 5. I mix fillet, mozzarella and pear into one mince. Gently so as not to crush the pears. If it seems that there are not enough pears, I add.
  • 6. Immediately cut the protein (from a popular seasoning) shell to the desired size, fill it loosely, leave space on the sides - the shell will shrink from the heat. Or I take a womb in salt, soak, stuff, twist portioned sausages.
  • It is these sausages that I don’t do for future use - the pear does not tolerate freezing, thawed and fried sausages are noticeably inferior to fresh ones.
  • Without a shell, these sausages cannot be made - cheese and juice from pears will flow out, all the zest will be lost.
  • 7. Fry until light golden on all sides and bring until tender, covered. I do not write the cooking mode, since all conditions, equipment, utensils are different. The main thing is not to overexpose, so as not to deprive the sausages of juiciness.
  • All! It takes longer to tell than to cook :).
  • Bon appetit! 😁

The dish is designed for

5-6 pcs.

kavmins
what an original combination and a non-staining recipe, I'll take it to your bookmarks for now, thank you very much !!!
Tricia
Marina, yes, sausages are made very quickly. And if you make minced meat in advance, then only wind the sausages with a casserole or other shell.
The combination of cheese + pear + thigh fillet is one of our favorites. The husband, however, loves mozzarella + blue cheese + pear + thigh fillet more. But these blue cheeses have been atrocious lately.
Thanks for stopping by!
kavmins
Tricia, I have not tried it myself, but I saw recipes with pear and cheese in baking with fillets, but sausages have never met with such a combination - it's very interesting ..) everything is there together in a shell, it should be soaked in juices and it will surely be tastier, than just bake everything ..
Tricia
Marina, yeah! The main thing for me is that the pear is fragrant and not cottony. And wrap a sausage with dry sherry

Thanks for the praise.
And for us this is already such a common combination that I did not even expect the girls to ask for a recipe. I thought that many people do that and sausages.
kavmins
Quote: Tricia
many sausages do
in my opinion this is your know-how ... nowhere have I seen such wonderful sausages - even in the photo they are so juicy and beckon))))
Ksarochka
A very interesting recipe. We urgently need to look for a casing, I really wanted sausages))
Ikra
Tricia, thank you very much for describing everything so clearly. I will definitely do it!
RepeShock

Nastya, thanks for the sausages!
Here, I breathe exactly to the sausages, and yours are hooked
Irina F
Nastyush, the recipe is excellent! An original flavor combination! Guests have something to surprise)
Thank you!
Ksyushk @ -Plushk @
Nastenka, thanks for the recipe. I definitely take it. I really hope that I can do it even on vacation. Thanks again .
Tricia
Ikra, Irin, why should you come to me?
Thanks for the praise

Ksarochka, Elena, if I need it quickly and urgently, literally for a couple of sausages, I take the protein casing from Maggi for the second (this is not an advertisement!)

RepeShock, Ira, I will be glad if the recipe is useful!

Irina F, Ira, Thank you! Directly embarrassed, but for us this is already a common combination.

My husband completely taught me to culinary oddities

Ksyusha, Thank you!

Girls, thanks for stopping by! Bring at least reports, your nuances and innovations are interesting

May it be tasty and healthy for you and your dear people
Albina
Anastasia, I just admire you: such delicacies. 🔗
Tricia
Albina, oh, even the mouse fell
Thanks for the praise!
You can come to me
Yes, it seems, and not delicacies

Discount mozzarella, cheaper than maasdam and other cheeses, pears are also discount, one of the most inexpensive fruits now

Ksarochka
Quote: Tricia
take the protein shell from "Maggi for the second"
The question was formed: What does it look like and where to find it. Today I looked in Ataka, where there are seasonings and "Maggi for the second" for different dishes. They are not there
dog gray
TriciaFor a long time I have not met anything like that, that from simple products and a minimum of body movements - such an unusual and tasty (no doubt) product. Also useful.
Tricia
Ksarochka, Lena, the first time I bought such a seasoning with shells in Dubna, Moscow time. region Then I found it in St. Petersburg.

this is not an advertisement!
I throw out the seasoning itself,
Since we are not tasty Chicken sausages with pear and mozzarella


Maybe then look for a womb in the market? Or order from the Internet. store in salt, let it lie in the freezer, waiting in the wings.





dog gray, Galyathanks for the praise!
I'm already uncomfortable, such food is simple and everyday, chtoli, but in praise
eye
Quote: Tricia
I'm already uncomfortable, such food is simple and everyday, chtoli, but in praise
Tricia, Anastasia, now it will be even more inconvenient for you: not everyday for the majority of the audience)))
but we will pull ourselves up: I will pull myself together, and with spirit we will win (c)
a very tempting recipe, but its presentation does not scare me, I really wanted to cook it, although I have never made sausages myself (and such a seasoning, it is because of the shells, bought for 3-4 years is waiting in the wings)
Tricia
Oka, Tanya, if only you liked it!
Yes, my husband and I have been eating meat with fruit for a long time: usually we just put it on a plate as a side dish. That is why sausages seem ordinary.

Quote: ok
such a seasoning precisely because of the shells bought for 3-4 years already is waiting in the wings)
In!
Ksyushk @ -Plushk @
Quote: ok
such a seasoning precisely because of the shells purchased for 3-4 years
Ha! I went and looked at my package. I bought this seasoning in 2011. The term ended in June 2012. I didn't even smell this seasoning, so the package was closed. She took out the shell, unrolled it and removed it back. Cook some sausages tomorrow.
Svetlenki
Tricia, Nastya, what if there is a shell, but no attachment for the meat grinder? I want sausages with pear!
Tricia
Sveta, and why a nozzle for a meat grinder?
I manually cut and stuffed - why should I cut and stuff - five sausages in total, only to stain the meat grinder.




Ksyushk @ -Plyushk @, Ksyusha, our person!
Svetlenki
Quote: Tricia
I manually cut and stuffed

And from here you can learn more.Did you put the shell on the bottle? I just don't know what yours is, I have such a hard transparent tube ... I bought it so long ago that I even forgot what it's called

I have hips, mozzarella, pears ... not yet ... but this is not a problem at all
Tricia
Yeah.
I don't twist the meat in a meat grinder for these sausages, because I like minced meat more. I chop with a knife: I cut into pieces from 0.5 to 2 cm.
I take the protein shell from the seasoning, cut it into 2 parts, there is a small shell. I spray it a little with water (it becomes elastic), straighten it, wrap the edge of the shell outward by 2-3 cm like a cuff, put it on the thumb, index and middle fingers of my left hand. I take a piece of minced meat the size of a walnut or less and push it inside with my right fingers. I fill the desired size of the sausage + 1 cm on each side, I leave it free. You won't be able to tie this shell, so I leave a little space so that the minced meat does not fall out when the shell contracts.

Is your shell natural or artificial? Does it soften when wet? Can you eat it later with sausage?
eye
Ksenia, Anastasia, we are triplets ...
I have a seasoning dated 11/28/2011 ... but I thought that 3-4 years ... time flies ...
Tricia
Tanya!
Hospad, here we are thrifty women.
Well, the seasoning can be cut off into vykinstein, and the casing into sausages.
Just fill with smaller ends and leave a little free space, otherwise the minced meat will climb during frying.

So, I need to repeat it with a bowel or something ... I'll look in the bins. And then it feels like this seasoning has been discontinued ...
eye
Anastasia, repeat, repeat, otherwise I have a bowel in the fridge)))
Svetlenki
Quote: ok
prorachivaetstsa)))


what a wonderful word

Tricia, Nastya, I seem to understand everything. I will open the shell and moisten it. It seems to me that you can eat it with sausage!
ANGELINA BLACKmore
Quote: Svetlenki
what a wonderful word
And I read it, I giggled ...
Tricia
Quote: Svetlenki
Tricia, Nastya, I seem to understand everything. I will open the shell and moisten it. It seems to me that you can eat it with sausage!
And how does it get softer?

Sveta, at least write a report, did you like the sausages, or how?
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
gala10
Nastenka, congratulations on the medal! The recipe is very interesting.
NataliaVoronezh
Nastya, congratulations on your victory!
Tricia

Oh!
So glad!
Thank you!
Ksyushk @ -Plushk @
Anastasia, Congratulations ! Good sausages. And you are smart!
Albina
Anastasia, Congratulations 🔗
Ikra
Tricia, Nastya! I'm very happy for you! Congratulations! The medal suits you very much!
julia_bb
Tricia, Nastya, congratulations on your victory! And thanks for the recipe, I will definitely cook
ANGELINA BLACKmore
Nastyush, congratulations !!! Good girl !!!
mirtatvik
Anastasia, Congratulations on the victory!
Trishka
Anastasia, congratulations on Myadalka and Victory !!!
Mira
Tricia, Nastenka, smart girl, congratulations!
lettohka ttt
Tricia, Nastenka, congratulations on a well-deserved medal and victory !!!
Tricia
Chef, gala10, Albina, NataliaVoronezh, Ksyushk @ -Plushk @, Ikra, ANGELINA BLACKmore, mirtatvik, Trishka, Mira, lettohka ttt!
Friends! Thank you for your congratulations!
Very unexpected, because it is doubly pleasant!
Anatolyevna
Tricia, Nastya with a medal! With a reward!
mamusi
Nastya, a very unusual recipe! The medal has found the heroine! Congratulations!
Rituslya
Nastenka, with a medal!
A very interesting recipe, and what a delicious one !!! ...
Mmmmm!
Boom is a must-cook.
kristina1
Tricia, Anastasia, congratulations on the medal: skripka: thanks for the recipe.
Tricia
Rituslya, Rita, kristina1I hope the recipe comes in handy!
Thanks for the compliments!

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