Description
Offer the option of an incredibly delicious chicken sausage with giblets. The stuffing is similar to the one which variruyutsya the famous chicken neck. But instead of the necks could not get the intestine. Of course, the Jewish cuisine, this dish can not be attributed, as I have a pig intestine, but less tasty it becomes. And also non-traditional Jewish cuisine soy sauce instead of salt will accentuate and highlight the taste, because it is a natural flavor enhancer and it is in harmony with chicken. And if you do not season with pepper, and kiddies such a sausage will be just right!
Ingredients
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Minced chicken
0.5 kg
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The pie
100 g
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Chicken stomachs
100 g
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Chicken liver
100 g
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Chicken egg
1 piece
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Garlic
4 tooth
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Semolina
1 Tbsp
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Soy sauce
2 Tbsp
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Broth
-
Intestine
-
Black pepper
Cooking
First we need to boil the chicken giblets. I typical cook them in the cooking process of chicken broth for soup.
Just in the boiling broth lowered first stomachs. They will be cooked in 30 minutes. After 15 minutes, drop heart, even after a 5-7 liver.
Then take out the giblets. From the broth goes great soup. Guts gives it a very interesting flavor. Can be cooked simply in salted water. Also released the broth, but less. In any case, about half a ladle of broth is still useful to us.
Tripe cut into small cubes, removing any tendons from the stomachs and, if caught, "tube" from the hearts.
Colon I buy in the supermarket is already cleaned and preserved in salt. You can buy on the market. It's cheaper and they 100 % are. But I have to Tinker with their cleanup. To do this, they must be carefully spreading them out and clean the back of a knife. Wash. Remove and again rinse, put on the faucet.
From salted guts cut off the required piece (I cut off 1.5 m). First, wash the salt from the outside, then put on a tap from the inside.
Now we take everything for cooking meat. The photo just forgot to add black pepper.
To chicken to beef (you can cook by yourself or buy from a trusted manufacturer) add soy sauce, egg. It is kneaded.
Next add the garlic, egg, semolina. It is kneaded.
Add the giblets and again knead it.
A little piece of meat you send in the microwave for 20-30 seconds. To try and if something is missing, add.
If You have a special attachment on a meat grinder - use it. I, unfortunately, never can meet it. So get out the cut neck of the bottle. Tie the tip of the gut to the neck thread.
Pulled the accordion intestine, leaving a small tip. Put the stuffing and pushes into the gut with a spoon. I hope explained clear.
When you fill the rectum, you should try to expel air. And make sausages. Try to make sure that the gut was badly Packed, so that the sausages don't burst.
Lay sausages in a baking dish (then again thank you for it Natasha Pingvin72). Pour the broth until about the middle of the thickness of the sausages. You can pour water, but broth is tastier. The sausage that came still Packed tightly and pierce with a needle in several places. If sausage is not dense, then this is not required.
Cover with foil and bake it in the oven at 180-200 degrees for 30 minutes.
After 30 minutes remove foil. With a silicone brush to oil the sausage remnants of the broth and put into the oven for another 10-15 minutes for Browning. Sausages are ready. Fluid by this time in the form will be gone. It partly evaporated and partly absorbed her sausages that will make them incredibly juicy.
Can be served hot, ka main hot dish and can be cooled, slice thinly and serve as cold appetizer. Delicious in any state. Don't even know what I like. Happy New Year and Bon appetit!
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