Recipe: Chicken sausage with vegetables and mushrooms step by step with pictures | Handy.Recipes

Chicken sausage with vegetables and mushrooms

Cooked chicken sausage with vegetables and mushrooms

Nutritional Value

Recipe from the section: tasty, healthy, easy, and even diet! Homemade chicken sausage, cooked in a chicken press, this is a great alternative to store meat products. The sausage is obtained with a dense structure, and a pleasant pink color (even without the nitrite salt) is not complicated, with available ingredients. The cut is very bright and appetizing!

Author of the recipe

Ingredients for chicken sausage with vegetables and mushrooms:

  • Chicken (breast, thighs, shins) - 1350 g
  • Dry milk (~ 2 tablespoon) - 50 g
  • Green peas (frozen) - 2 tablespoon
  • Corn (frozen) - 2 tablespoon
  • Sweet red pepper (frozen, finely chopped) - 2 tablespoon
  • Champignons (canned, weight of mushrooms 100-120g. )) - 100 g
  • Salt - 1 teaspoon
  • Pepper mixture - 0.5 teaspoon
  • Sweet paprika - 1.5 teaspoon
  • Vegetable oil - to taste

How to cook chicken sausage with vegetables and mushrooms step by step with photos

Ingredients for making :

Prepare the vegetable additions first. Put the mushrooms (whole, and preferably small) on a layer of paper towel to get rid of excess moisture. In a little vegetable oil, sauté the peas, corn, and red bell peppers until soft (do not defrost frozen vegetables), season with salt and pepper. Let the vegetables cool down.

Skewer chicken meat (you will need two small breasts + two shanks + two thighs (without skin), then mince with a mincer. Fillet of breast - fine grate (grind twice).

Darker meat (shins, thighs) - slices coarse.

You'll need ~700g. light minced meat, and ~ 300 g. coarsely minced dark meat. Add milk powder, salt (3/4 teaspoon), and freshly ground pepper mixture to the light mince (so no lumps of milk powder remain). Add remaining salt (1/4 teaspoon) and paprika to coarsely chopped mince, mix well too.

Cut a sheet of baking sleeve ~20 cm longer than the mold., Slit lengthwise on one side. On a table (cutting board) put cling film, lay out light ground chicken, on top lay out rows of mushrooms and ground meat with paprika, on top scatter (randomly) cooled peas-corn-peppers. Roll up the layers of meat with clingfilm, tying one side with fasteners (provided with the baking sleeves).

Assemble ham sleeve (place bottom on bottom level), place minced meat in sleeve with knot down. Tamp down the filling by tapping the mold lightly on the table. This set ( weight) of filling fits in the crockpot from edge to edge. Wrap the sleeve foil inside the mold, place the top bottom, and the springs. Place in refrigerator for 10-12 hours. Next, place the ham pot in a saucepan, pour the water in (there should be enough water so that the mold is completely submerged with water to spare). After boiling, simmer the sausage at a slow boil for 1 hour. Once the time has passed, take the sausage out of the pan, let it cool completely, then put it in the fridge (without taking it out of the mould) for 6-12 hours. During the cooling time the sausage will be shrink even more. It comes out at about 750-800 grams. You can slice it thinly.

Take the well-cooled sausage out of the mold, remove the foil and blot with a paper towel. Slice the sausage thinly and it will not crumble at all. Delicious, flavorful, firm, with a bright and beautiful cut! The pink color remains throughout the storage time (3-5-7 days).

Bon appetit! Enjoy a delicious breakfast!

Nutritional Value:

Whole Dish:
2005.3 Calories
264.2 g
54.3 g
113.7 g
120.8 Calories
15.9 g
3.3 g
6.8 g

Salt, Spicy, Sweet Paprika, Sausage, Sweet Peppers, Pepper Mixture, Mushrooms, Vegetable, Mushroom, Milky, Milk Dried, Green Peas, Corn, Additives, Additives with Mushroom

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