Recipe: Jewish Style Chicken Sausages step by step with pictures | Handy.Recipes

Jewish Style Chicken Sausages

Cooked chicken sausages in Jewish style

Nutritional Value

Here's a version of incredibly tasty chicken sausages with giblets. This stuffing is similar to that used to stuff the famous chicken necks. But instead of necks, you can easily use intestines. Certainly, we can't attribute this dish to the Jewish cuisine. к. I have pork guts, but that doesn't make it any less delicious. Also, the unconventional soy sauce instead of salt will accentuate and color the flavor, since. к. is a natural flavor enhancer and is very in tune with the chicken. If you do not spice up the pepper, then the children will be just fine with this sausage!

Author of the recipe

Ingredients for Jewish-style chicken sausages:


  • Ground chicken - 0.5 kg
  • Chicken hearts - 100 g
  • Chicken stomachs - 100 g
  • Chicken liver - 100 g
  • Chicken egg - 1 pc
  • Garlic - 4 clove
  • semolina - 1 tablespoon
  • Soy sauce (Kikkoman) - 2 tablespoon
  • Broth (or baking water)
  • Guts (1.5 mt; pork)
  • Black pepper (freshly ground)

How to cook chicken sausages Jewish style step by step with photos


First, we need to boil chicken giblets. I usually boil them while making chicken broth for the soup.

Just put the stomachs in the broth. They'll simmer for 30 minutes. After 15 minutes we put the hearts down, after another 5-7 minutes we put the livers down.

Then take out the giblets. The broth makes an excellent soup. The giblets give it a very interesting flavor. You could just boil it in salted water. You get broth too, but not as much. Either way we will need about a soup and a half a spoonful of broth.

We will cut the giblets in small cubes, removing sinews from stomachs and, if we come across, "tubes" from the hearts.

I buy intestines in the supermarket already cleaned and salted. You can buy them at the market. It's cheaper and they're 100% there. But it's a lot of work to clean them. To do that you have to turn them out carefully and clean them with the back of a knife. Rinse out. Turn them out and rinse again, putting them on the faucet.

From salted intestines we cut off a necessary piece (I cut off 1,5 m). First we rinse it from the salt on the outside, then from the inside putting it on the faucet.

Now we take everything for stuffing. In the photo only I forgot to add black pepper.

Add soy sauce and egg to minced chicken (you can make it yourself or buy it from a trusted producer). Knead.

Then add garlic, egg and semolina. Knead it up.

Add giblets and mix again.

You can send a small piece of stuffing in the microwave for 20-30 seconds. Taste and if something is missing, add it.

If you have a special attachment for a meat grinder - use it. I, unfortunately, can't find it anywhere. So I twist it with the neck of a plastic bottle. We tie the end of the gut to the neck with string.

Stretch the gut in an accordion, leaving a small tip. We put the stuffing and push it into the gut with a spoon. I hope I explained it clearly.

When we fill the intestine, if possible try to expel the air bubbles. Then we form the sausages. Try to make sure that the intestine is not too stuffed so that the sausages will not burst.

Place the sausages in a baking dish (thanks again to Natasha Pingvin72 for her). Pour the broth about halfway up the thickness of the sausages. You can pour water, but the broth tastes better. We pierce those sausages, which are too thick, with a needle in a few places. If the sausages are not dense, we do not need to pierce them.

Cover with foil and place in the oven at 180-200 degrees for 30 minutes.

After 30 minutes, remove the foil. Using a silicone brush brush brush the rest of the broth over the sausages and send to the oven for 10-15 minutes more for browning. Sausages are ready. At that point there will be no more liquid in the form. Some of it will evaporate, and some of it will be absorbed by the sausages, making them incredibly juicy.

You can serve hot as a main course, or you can chill, slice thinly, and serve as a cold appetizer. Tasty in any state. I don't even know which I like better. Happy New Year and enjoy your appetite!

Nutritional Value:

Whole Dish:
Calories
804.6 Calories
Protein
71.3 g
Fat
34.2 g
Carbohydrates
53.7 g
100g:
Calories
157.8 Calories
Protein
14 g
Fat
6.7 g
Carbohydrates
10.5 g

Chicken Egg, Cream of Wheat, Black Pepper, Garlic, Soy Sauce, Chicken, Broth, Chicken liver, Intestines, Starters, Snacks, Chicken Intestines, Snacks of offal, Chicken Heart

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