Flavor-Packed Chicken Sausage with Beets and Nutmeg

The chicken sausage is tender and not greasy. To diversify the taste, you can add your favorite spices, herbs or other ingredients. Carrots, green peas, olives or olives look bright in the sausage.
cook time: 2h 30 min
Ava Prescott
Flavor-Packed Chicken Sausage with Beets and Nutmeg

Nutrition Facts (per serving)

203
Calories
15g
Fat
1g
Carbs
16g
Protein

Ingredients (10 portions)

Basic:

Garlic 2 clove
Salt to taste
Nutmeg 0.5 tsp
Beet (Grate the beets on a fine grater and strain the juice through cheesecloth. 1-2 tbsp. spoons.) 1 pc
Paprika 1 tsp
Gelatin 40 g
Chicken (Boil the chicken in advance. Add pepper and salt to the broth and pour 300 ml.) 2.5 kg
Allspice to taste
Chicken bouillon 300 ml

Recipe instructions

Step 1

Step 1
Prepare all necessary products. Boil the chicken in advance. Add pepper and salt to the broth and pour 300 ml. Grate the beets on a fine grater and strain the juice through cheesecloth.

Step 2

Step 2
Pour some of the prepared broth and dilute gelatin in it, let it swell.

Step 3

Step 3
Separate the chicken meat from the bone. Grind the pieces of meat in portions with a mixer into minced meat.

Step 4

Step 4
Transfer to a deep bowl.

Step 5

Step 5
Heat the swollen gelatin in the microwave (10-15 seconds) and pour into the remaining broth, mix well until the mass is homogeneous.

Step 6

Step 6
Pour in the broth with gelatin, beet juice, add spices and grind the whole mass again with an immersion blender until the mass becomes like a pate.

Step 7

Step 7
Add spices to its taste.

Step 8

Step 8
Grease the containers lightly with vegetable oil and pour in the resulting chicken mixture. Refrigerate overnight (8 hours).

Step 9

Step 9
After 8-12 hours, carefully remove the sausage-shaped mass with a spatula or knife.

Step 10

Step 10
Slice and serve. You can serve mustard and ketchup with the sausage. Bon appetit!!!

Additional rubrics

Related recipes