Description
Sausage "creamy Chicken" Salchichon de pollo Never had a taste for sausage, however, my son - sausage soul! Its not feed bread, but give some kind of sausage to chew on. In my opinion, the current sausage product rather chemical industry, and even children, it just should not be given. When I saw on one of the cooking site recipe for this sausage, I was struck by its simplicity and accessibility: no special tools in the preparation of products available and as the shell is used parchment. All of the above inspired me to cook the sausage at home. As far as externally, the result is similar to sausage - You be the judge, but the taste is excellent! Very gentle, creamy, with a slight hint of garlic. I honestly feared that it will turn into a pile of cooked meat. However, ceramic is easy to cut into slices and does not lose shape at room temperature. Son is happy to eat this sausage and I was calm for his health and was not afraid of allergic reactions. I want to share this wonderful recipe with You. Thanks to him You can cook the sausage not only of chicken and any other meat and from fish and liver.
Ingredients
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Chicken fillet
500 g
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Ham
200 g
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Cream
300 ml
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Egg white
2 piece
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Cumin
0.5 tsp
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Peppers red hot chilli
0.5 tsp
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Paprika sweet
1 tsp
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Garlic
0.5 tooth
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Spices
Cooking
The products required. I took the ready-made stuffing. If you cook the meat yourself, it is better to scroll through the meat grinder twice. The best meat for this purpose chicken breast.
Ham cut into cubes of 0.5*0.5 cm and mix with stuffing. Put in the egg whites, You can also add diced bell peppers and cheese.
In half of the cream You can put 1 tsp. of gelatin in 50 minutes, then to heat it, while stirring, until dissolved, but do not boil! Cool to lukewarm, and add the meat. Can also use gelatin instead of starch (1 tbsp. spoon put in the stuffing). If You use chicken breast meat there's nothing to add, they have generousity properties.
The cream should be added gradually until a homogeneous plastic mass, not sticky to hands. To place the fondant on a sheet of parchment and tightly roll to form a loaf.
The resulting loaf wrapped in plastic wrap should be at least 4 turns of the film. And dragged in several places with twine. Put in a large amount of boiling water until it is completely immersed in the boiling water, and cook with the lid closed at low boil for 30-40 minutes. Even better - in a double boiler 45-55 minutes.
Allow to cool, then put in the fridge for at least a few hours so that the sausage was generoulsy.
In the same way You can cook sausages any other meat (cook for 1.5 hours), fish (cook for 25-30 minutes) from the liver (boil 20 minutes).
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