Description
As meat chicken breast dry, one of the main components of this recipe are cream. the higher the fat content of cream, the more juicy it turns out the sausage.
Ingredients
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Chicken fillet
500 g
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Cream
200 ml
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Salt
1 tsp
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Sugar
0.25 tsp
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Black pepper
0.25 tsp
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Nutmeg
0.25 tsp
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Cardamom
0.25 tsp
Cooking
Several times mince chicken. prepare the remaining ingredients.
In the mince add cream, mix thoroughly with a mixer. Add salt, spices, sugar and mix thoroughly. Optionally, add 30 ml of beetroot juice or decoction. The resulting mince put on 2 hours for "aging" in the fridge.
Prepared with minced meat stuffed intestine.
In several places pierce the shell and put the sausage in boiling water. Cook on very low heat for 30 min.
To pierce a must!!! This time I forgot to pierce, and that's what happened
The sausage, take out of water and give to cool to room temperature. Chilled sausage for at least 2 hours put into the fridge.
Sausage for Breakfast is ready. It is a pity that at this time the "cracked"
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