HOMEMADE CHICKEN SAUSAGE
• By Reena Davis Basil
Nutritional Value Of This Recipe
00:30 Minutes 72 kcal
Ingredients for HOMEMADE CHICKEN SAUSAGE
- › 730g chicken breast ¼ cup finely chopped red capsicum 1.5 tsp ginger powder 1 Tbsp freshly minced garlic 1.5 tsp dried oregano ¼ cup chopped spinach 1 tsp cumin powder 1.5 tsp finely crushed black peppercorns (you can use also used black pepper powder) 1 Tbsp Paparika powder 1.5 tsp salt (I usually use less salt when cooking. You can add more as you prefer)
1. 1. Mince the chicken breast till you get a pasty consistency. I used a chopper, which has fully detachable blades, so no chicken would remain in any crevices after use. Make sure you use a device which can be cleaned thoroughly without leaving any raw chicken bits behind, or use a separate chopper for non veg. 2. Add in the remaining ingredients listed above, to the minced chicken, and mix really well, so that the spices are blended well with the chicken. Ideally leave this overnight, or at least 4-5 hours, so that the flavours really lock in. If you don’t have time, just refrigerate for about an hour. 3. Take the total weight of the mixture, and divide it equally. The total weight of my mixture came to 750g for me (it was exact just by chance. 😅). So for each sausage, I used 50g of the mixture. 5. Place the end of the cling film on top of the weighing scale, and then roll out the rest of the film away from the weighing scale. 6. Grease your palms with a little oil. Now using a tablespoon, put 50g of the mixture onto the cling film which has been placed on the weighing scale. 7. Fold over the end of the cling film, to cover the chicken mix. Using a backward and forward rolling motion, roll the mix into a sausage shape. I used the width of the weighing scale to fix the length of the sausage. Keep rolling back and forth, till you have used abour 20cm length of the film, and then using a knife, score off the rest of the film. 8. Twist the ends of the cling film, in opposite directions like a candy wrapper. When you twist it tight, the end will curl. Curl that twisted end around (image 5). Repeat this for all sausages, and stack the sausages on a plate, so it will ensure the ends don’t loosen up (image 6). As you near the end of the mixture, put a large pot of water to boil. To save time, I usually boil water in the kettle, and put it on the stove. 9. When the water has come to a boil, gently place the sausages into the water, making sure the ends are not loose, before placing them in. 10. Let the sausages cook till the water comes to a boil. Once the water starts to boil, let the sausage cook for 4-5 minutes (not more). Meanwhile, prepare a large bowl with ice cold water. 11. After boiling the sausages for 4-5 minutes, switch off the stove. Using tongs, immediately take out the sausages and place them into the ice cold water, and leave them there for 5 minutes. 12. The sausages are cooked by now. Take them out of the water and place into a bowl. Now you will be able to unwrap all the sausages. Pat dry all the excess water from the sausages, and place in an airtight container in the fridge or freezer. And you are done! 13. You can use the sausages as you please. You can sauté in a little oil, or make a hot dog, use as pizza topping or even just have them as is. I used them for my breakfast today, with scrambled eggs and toast (centre image). Bon Apetit! 😋
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