Diet recipe for chicken sausage with milk

Diet recipe for chicken sausage with milk

Category: Meat dishes

Ingredients
chicken breast fillet	1 piece (500-600 gr)
milk 1.5% fat	100 ml.
chicken egg	1 PC
boiled carrots (optional)	1 medium
garlic (optional)	3-5 cloves
spices, salt, herbs	taste
tetrapak (cardboard packaging) from milk or juice	1 PC

Cooking method

• You can add pieces of bacon, hot spices and whatever you want to the sausage. This list of ingredients is for diet food only.
• You can cook sausage not in a tetra pack, but in a natural casing.
• 1. Grind chicken fillet into minced meat. It is better to do this with a blender, the mass will be more homogeneous. I punched through the food processor.
• 
• 2. Add an egg to the resulting minced meat, pour in milk, salt and mix thoroughly.
• I mixed in the cache.
• 
• 3. Chop the peeled garlic in any convenient way, cut the carrots into small cubes, mix with the minced meat.
• Boil the carrots. Raw carrots may remain raw after being cooked in minced meat.
• I punctured raw carrots with a multi-chopper (mixed carrots with milk and garlic, chopped until smooth). I put everything in a bowl and kneaded well.
• 
• 4. Transfer the minced meat to a tetrapak or stuff the shells with it. I do it in milk or juice boxes.
• 
• 5. If the bag has a small hole, I cut off the top, if with a wide one, then I fill the box with a plastic bag.
• 
• I cut off the spout of the package and fill the box with minced meat, periodically tap it to distribute the minced meat evenly and prevent voids in the box. Fill the box to the top.
• 
• 6. Screw on the cover. The lids on my boxes are flimsy, so I secure them with tape.
• 
• 7. Wrap the packaging tightly with cling film and place in a pot of water. I have an old woman pressure cooker from the times of the USSR.
• 
• 8. After boiling, simmer for a little below average for 1 hour.
• 9 .. After an hour, remove the box from the water and cool slightly.
• Cut open the box and take out the sausage. Slice when the sausage has cooled completely. She is certainly not as beautiful as the store, but natural.
• The recipe is found on this site:
• And not much modified for yourself. I always double do it.
• Here's what happens:
• 
• 
• A cutaway sausage.

The dish is designed for

500-600 grams.

Cooking program:

gas stove.

Note

There are similar recipes on our site, but I still decided to post my own version of cooking.

[Silyavka]

SilyavkaElena, how long can it be stored?

I can't say that we don't have time to store it. If you wrap it in a bag, I think for three or four days, I don't know for sure, it winds up without a bag. I make a double recipe right away, so I stopped by my son, half is no longer stored. Now the husband will come, and the other half will not be stored.

[Silyavka]

Silyavka, Elenathanks for the good recipe.

[Silyavka]

Silyavka, Lena it would be nice to see a cutaway of a sausage. The recipe is simple and accessible to everyone who wants to cook it. I stuff chicken sausage into the belly of lamb or wrap it in cling film in several layers and steam it in a slow cooker for 20-25 minutes. Everything is much easier and faster with you.

[velli]

velli,





kristina1, eat with pleasure. I will be glad if you like it.

[Silyavka]

Silyavka, Lena, did the right thing that laid out her method of cooking dietary chicken. This is from the category of "craving for inventions is cunning," and what, after all, not everyone has at hand all sorts of different devices and components, but everyone wants tasty and healthy sausages. I am sure that your recipe and method will be useful to many. Fast, tasty, log!

[Elena]

Elena, in recipes, the text must be completely copyrighted.

[Chef]

Chef, excuse me. Corrected.

[Elena]

ElenaThanks for the recipe !! But I don't have anything to cook like that ... can sous-vide try it ???

[Olga]

Olga, I can't say anything about this. I don't know what a sous vid is. Forgive my denseness. You can wrap it in sausage-shaped film and tie the edges of the film tightly.

[Elena]

Elena, Thank you!! I'll think something

Olya, if you meant a pressure cooker, you can do it in an ordinary saucepan under the lid, it's just that the pressure cooker boils faster.

[Elena]

Elena, no, I didn't mean it ... I don't have a stove (I don't use it) Therefore, the volume is important !!

[zvezda]

zvezda, Olya, I ran my eyes about your sous look. If volume is important, try in small juice boxes. I understand that the product is first evacuated. We put the minced meat in a box, wrap it in a cut bag, fix it with tape, and then use the cooking technology in your device. Something like this.

I'll try to make it in a ham maker !!!!

[Olga]

Olga, write what happened.

Good!!!! : girl-yes: I'll even try to show

[Olga]

Olga, I will wait.