At my dad's butcher's counter there were some very tempting chicken sausages! They are really very good: appetizing, tasty and with less fat than the traditional ones prepared 100% with pork. But then I thought: there will also be a way to prepare them at home! So, I rolled up my sleeves and created my own personalized chicken sausages! Let's find out the recipe!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 242 KCal Calories per serving
-
Ingrediants
- 300 g of chicken breast
- 100 g of fresh bacon
- 1 clove of garlic
- q.s. of salt
- q.s. of pepper
- 1 teaspoon of flavoring preparation for roasts
- 1 pinch of cinnamon
- 1 grated nutmeg
Materials Needed
- Bowl
- Squeeze garlic
- Transparent film
- Cooking pan
Preparation
- Grind the chicken breast and bacon very finely, passing it all over several times in the meat grinder.
Why use bacon?
The pancetta, being the only fatty component of the recipe, is essential to keep the minced meat together. However, remember that the quantity of bacon in these sausages (25%) is much lower than that present in the classic pork-based sausages.- Gather the mince in a bowl. Add a pinch of salt, pepper, a teaspoon of mixed herbs for roasts, a pinch of cinnamon and a grated nutmeg.
- Crush a clove of garlic with a garlic squeezer (or purée it with a mortar). Add the garlic paste to the meat and mix everything with your hands, until the ingredients are combined.
- Divide the mixture thus obtained into 6 equal parts and make a sausage from each, working it with your hands.
- Wrap the sausages on a sheet of cling film suitable for cooking and store in the fridge for 2-3 days or in the freezer for 2 months.
- Chicken sausages can be boiled or cooked in a pan. In the first case, the sausages should be cooked with cling film for 10 minutes. In the second case, the film must instead be removed before cooking: the sausages must then be browned in a pan (which must already be hot). For cooking in a pan, it is not necessary to use oil or butter: the bacon present in the dough will in fact be more than enough to obtain an optimal browning.
- Serve the sausages hot, together with crispy potatoes or a mixed salad.
Alice's comment - PersonalCooker
Chicken sausages are a great second course! Accompany them with a nice salad to refresh the palate! But if you want you can also crumble them to get a special sauce! For storage, they will keep perfect in the fridge for 2-3 days or in the freezer for a couple of months.Nutritional values and Health Comment on the recipe
Homemade Chicken Sausages are very caloric dishes, with an energy prevalence borne by lipids, followed by proteins. The prevalent fatty acids are unsaturated, but the saturated ones are still abundant; cholesterol is significant.
Homemade Chicken Sausages do not contain gluten and lactose, but should be consumed in moderation in case of overweight and metabolic diseases. However, they are preferable to pure pork sausages, as the latter are richer in lipids and saturated fatty acids.
The average portion is about 100g of sausages (240kcal).
