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The ingredients needed to make Homemade chicken sausages:
- Use 500 g chicken breast, skinless and boneless
- Use 1 tbsp plain flour
- Use 1 egg yolk
- Use 2 tbsp oil
- Take 2-3 cloves garlic
- Get 1 large carrot, peeled, cooked and chopped
- Use 2 tbsp pistachio, deshell and roughly chopped
- You need 4 mushrooms, finely chopped
- Get 1 tsp curry powder
- Prepare 1 tsp paprika powder
- You need 1 tsp mustard powder
- You need 1 tbs salt
- Take 1/2 tsp black pepper
- Use 1 tsp garlic powder
- Use 1 tsp onion powder
- Get 1 tsp ginger powder
- You need 1 tsp nutmeg powder
- Get 1 tsp oregano powder
Steps to make Homemade chicken sausages:
- Ingredients
- Cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too. - Now, mince the chicken meat. Add spices, grated garlic,
- Egg, oil and flour, mix it with hand until all ingredients are mixed well.
- Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.
- Place some of the meat mixture on the plastic. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.
- Wrap it into aluminium foil and twist the ends to seal it off.
- Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking.
- Allow to cook for an hour. - Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. - Next day, unwrap and cut it into slices and and serve it.
A slight problem was the nozzle was too large for the casing so I proceeded without a casing. Chicken, sweet Italian sausage, cremini mushrooms Chicken-and-Smoked Sausage Pilau Recipe. A pilau, also know as a pilaf, is a rice dish flavored with. You can make spicy Italian Chicken Sausage, Chicken Bratwurst, etc. If you need recipes for Bratwurst and other sausages then you can find some in the post on How to Make Sausage at Home.
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