The taste of chicken sausage with mushrooms prepared according to this recipe is not for everybody, because meat, chopped into a paste, gives an unusual sensation. Pieces of mushrooms in mashed meat are pleasantly felt. This homemade sausage goes very well with Borodino bread.
It is necessary
- For filling:
- - vegetable oil - 1 tsp;
- - vinegar - 2 tsp;
- - salt - 1/4 tsp;
- - champignons - 70 g.
- For the sausage:
- - tomato paste - 1 incomplete tablespoon;
- - pepper;
- - salt - 2/3 tsp;
- - sour cream - 150 g;
- - garlic - 1 clove;
- - egg - 1 piece;
- - chicken fillet - 400 g.
Instructions
Step 1
Rinse the mushrooms and cut into strips. Mix with salt, oil and vinegar. Set aside for 10 minutes. Next, put the mixture on a baking sheet and place in an oven preheated to 250oC for 10 minutes. Remove the dried mushrooms from the oven and cool.
Step 2
Cut the chicken fillet into long, large strips. Place the egg, salt, pepper, sour cream, garlic and egg in a blender. For color, add a little tomato paste if desired. Then whisk the mixture. Place chicken pieces in the blender one at a time through the hole in the lid.
Step 3
Stir in mushrooms using a spoon. Use a baking bag or regular thick plastic to wrap the sausage.
Step 4
If you use polyethylene, then the sausage can only be boiled. If the package is for baking, then microwave and bake.
Step 5
Place the sausage mass in the selected casing. Twist so that it looks like a sausage loaf. Put a piece of cloth on the bottom of the pan, put chicken sausage on it.
Step 6
Pour boiling water over, put on high heat. Reduce heat to low when water boils. Cook the sausage for 40 minutes. Next, cool the sausage, without removing it from the water, until it is warm.
Step 7
Remove the finished sausage from the shell, wrap in foil, and then place in the refrigerator. Cut the mushroom chicken sausage into slices before serving. You can serve cold, or fry on all sides in a pan.
