Domestic chicken sausages - How to make this snack - Milkyfry Recipes
• Chicken fillet - 600g
• Milk 1% - 250 ml
• Mustard - 1 tsp.
• Spices, Salt - to taste
• Food Film
First take fillet and mince with a large grid. Next, pour the milk and leave it for about 30-40 minutes to rest. Do not be alarmed if you feel that is too much milk. The meat absorbs a lot, and then see that it will go further with the cooking process.
As time passes fillet with milk using a blender to puree convert. With meat sauce add the mustard, spices, salt to taste and garlic as desired. Take a mat of straw and we place it on the baking film.
Using a syringe, or simply cooking sachet with notched corner mashed chicken spread on the film in the form of strips. Length of choose. What is the length of the sausage want. Only three centimeters to leave the film ends. They need to tie. When clotting try not to leave air bubbles in the sausage. Film roll tightly and tie the ends. Remove the sausages in the refrigerator for about 1-2 hours. Cook in boiling water until tender.