Cheesy Homemade Chicken Sausage

Healthy, dietary, made from ordinary products! Homemade chicken sausage is much tastier and more natural than the one sold in the store. Preparing it is not at all difficult, as it might seem at first glance. Pieces of cheese make the sausage taste piquant and more interesting.
cook time: 1h
Ivy Ramsay
Cheesy Homemade Chicken Sausage

Nutrition Facts (per serving)

169
Calories
8g
Fat
2g
Carbs
17g
Protein

Ingredients (12 portions)

Basic:

Garlic 1 clove
Salt to taste
Pepper to taste
Hard cheese 50 g
Chicken fillet 500 g
Cream (any fat content) 200 g
Starch 1 tsp
Egg whites 2 pc

Recipe instructions

Step 1

Step 1
How to make homemade sausage with cheese? Prepare your food. Clean the chicken fillet, wash and dry with a paper towel. Cut some baking parchment and have some cling film and string on hand for tying the sausage. Hard or semi-hard cheese is suitable. The main thing is that it is of high quality, without milk fat substitutes. Cream is suitable for any fat content; use potato starch. If you have corn, then double the amount.

Step 2

Step 2
Cut a small piece of chicken fillet and set aside. Cut the remaining meat into arbitrary pieces.

Step 3

Step 3
Pass the chicken pieces through a meat grinder 3-4 times. Instead of a meat grinder, you can use a blender. We need tender minced meat, with as fine a structure as possible.

Step 4

Step 4
Take the eggs, be sure to wash them well with detergent. Separate the yolks from the whites, put the yolks in the refrigerator to prepare something else from them. We only need proteins.

Step 5

Step 5
Add proteins, cream, starch, salt, pepper to taste and any dry spices of your choice to the minced meat.

Step 6

Step 6
Mix everything well. This is the mass we get.

Step 7

Step 7
Cut the previously set aside piece of chicken fillet into small pieces. Add them to the minced meat.

Step 8

Step 8
Cut the cheese into small cubes. Grind the peeled garlic, either by finely chopping it or passing it through a press.

Step 9

Step 9
Add cheese and garlic to the minced meat and stir everything well.

Step 10

Step 10
Lay parchment on the work surface, preferably in several layers. Place minced chicken on parchment paper.

Step 11

Step 11
Roll the parchment tightly into a bar shape. Tie the edges tightly with twine or cord.

Step 12

Step 12
Pack the future sausage in several layers of cling film. We need to prevent water from getting inside during cooking.

Step 13

Step 13
Wrap the cords tightly around the meatloaf. Give the winding the appearance of a real sausage))

Step 14

Step 14
Boil water in a saucepan. Its dimensions should be such that the sausage fits easily inside. Place the loaf in water and cook for half an hour at a low simmer over low heat.

Step 15

Step 15
After 30 minutes, remove the sausage, cool, then put it in the refrigerator for six hours. After this time, free the sausage from films, cords and parchment.

Step 16

Step 16
Cut homemade sausage into pieces and serve.

Step 17

Step 17
Bon appetit!

Additional rubrics

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