Gigantes yakhny with chicken sausages

Description

Gigantes yakhny, is a Greek stew made with local beans huge. We have such beans, but there are Lima beans TM Mistral, the so-called butter beans. The dish is incredibly delicious, bright. Delicious both hot and cold. As a main dish, as a side dish or as a cold appetizer. And for those who Post does not comply with we will serve this stew with chicken and homemade sausages.

Ingredients

Beans

300 g
Tomatoes in own juice

1 can
Garlic

2 tooth
Carrots

1 piece
Onion

1 piece
The Apium graveolens Dulce

2 piece
Dill

1 coup
Salt

1 pinch
Black pepper

1 pinch
Vegetable oil

1 Tbsp
Chicken breast

400 g
Chicken thigh

400 g
Intestine

1 pack
Dry milk

2 Tbsp
Coriander

0.5 tsp
Water

70 ml
Salt

0.5 tsp
Black pepper

1 pinch

Cooking

Soak the beans in a large quantity of cold water for 8-10 hours. The water should be changed periodically, or put the container with the soaked beans in the refrigerator to prevent souring beans.

Drain the water, pour fresh water, bring to boil and drain in a colander. Dry.

Carrots grate on a coarse grater, celery and onions cut into cubes. Garlic chopped together with dill. In a deep frying pan or saucepan with a thick bottom, heat olive oil, sauté onions and carrots until soft, add celery, fennel and garlic, cook for another 5 minutes.

Add the beans, tomatoes, canned in its own juice and chopped (if fresh, then peeled and diced)

Add water enough to cover beans completely. DO NOT ADD SALT!!! Bring to a boil and cook over low heat under the lid until soft beans for 1.5-2 hours. At the end of cooking season with salt and pepper.

As not lean supplements we will serve chicken sausages for those who post not hold. To be done in advance. And the first thing necessary is to prepare the colon. They bought in a vacuum sealed package, and in a huge amount of salt.

Guts to soak for half an hour in cool water

And then thoroughly rinse under running water from the salt outside and inside. Carefully!

Chicken breast and chicken thighs to crank through a meat grinder with a large mesh with a diameter of 18 mm two times.

To the mince add the powdered milk, ground coriander, salt and pepper. Knead the minced meat until smooth. Slowly add 70 ml ( maybe more) ice water, straight from the freezer, even ice crystals will fall (so the sausage will be juicier) vimosewa each time after the next portion of water to form a pliable mass, easily lagging behind the hands and walls of the cookware. Mixer or blender to help us.

The time has come, and sausages do. The two of us to do it handy. Intestine to put on a special nozzle grinder and collect the accordion.

Gut fill with the mince should not be tight to the sausage when cooking not burst. Every 10-15 cm of the intestine tied with thread, or just twisting them.

Remove sausages in the fridge not less than 6 hours.

Boil in a pot of water and drop the sausages into boiling water, bring the water with the sausages to a boil, then remove the flame to minimum and cook at low boil for 40 minutes.

Serve separately a lean basis, those who hold post.

For those who post keeps the stew serve with sausage cut into pieces, juicy and tender.

Here's the dinner in half.

Comments and reviews

Leave a comment or a recipe review