Sometimes I make such a sausage because I want to feel... taste and smell of meat! It turns out very cool! Try it yourself.
Ingredients:
1 kg chicken fillet (turkey)
350 ml cream or full-fat milk
3 egg whites
beetroot juice for pink
1 hour l. salt without top
1 hour l. ground black pepper
a pinch of ground coriander
nutmeg on the tip of a knife
seasonings to taste
How to cook:
1. Cut the chicken or turkey without skin, bones and cartilage into pieces. Then pass the meat through a meat grinder 1 time. And put in the freezer for 30 minutes.
2. Grind chilled chicken (turkey) minced meat with a blender until creamy, that is, beat in mashed potatoes. Should be like baby food.
3. Beat the egg whites until peaks with a pinch of salt. Add the proteins to the minced meat, as well as ground black pepper, salt, coriander, nutmeg and seasonings to taste.
Stir very gently!
4. Now pour cold cream into the minced meat and mix again until smooth.
If you wish, you can add food coloring or natural coloring to the sausage mass. For example a couple of teaspoons of beetroot color. So that the sausage has a beautiful pink color.
5. Cut off a large rectangular piece of cling film and spread on the table.
Put 1/3 of the minced meat on it, compact it with your hands in the form of an oblong sausage and then wrap it tightly in foil. Tie the edges with a thread. Repeat with the film two or three turns.
From the specified amount of meat, 3 sausages should be obtained. Each of them must be wrapped in 2-3 layers of film.
6. Pour water into a saucepan and bring to a boil, then reduce to a minimum, since the water should not boil.
Put the sausages in hot water and press them down with a saucer so that they do not float. Cook for exactly 60 minutes.
7. Remove the sausage on a plate and cool. Only then can the film be removed from the cold sausage.
Basically everything. Now the sausage must be wrapped in paper and put in the refrigerator for at least 3 hours and a sample can be taken. Or...
8. Spread parchment paper on the table, sprinkle with herbs and herbs (it is better to take Italian or Mediterranean herbs).
Put the sausage on the edge on the sprinkle and wrap in paper. The whole sausage will be covered with spices. Put the workpiece in the refrigerator for 8 hours, you can overnight.
Remove the paper and cut before serving.
Enjoy your meal!
Subscribe to the channel "Culinary notes about everything" in
Zen- <<< more than 2,000 recipes for any wallet and meal
Telegram- <<< recipes, tips, humor, selections, useful things
Instagram- <<< quick recipes for advanced
Yandex. Messenger-<<< now we are here too
Thanks for reading to the end!