Chicken sausages are a hearty and delicious dish that will look great both on the festive and on the everyday table. And served with them carrot sauce will add piquancy and originality to their taste.
It is necessary
-
- For sausages:
- large chicken - 1 pc.;
- fresh tarragon - 1 bunch;
- fresh sage - 1 bunch;
- garlic - 1 head;
- leeks - 1 bunch;
- celery - 1 bunch;
- onions - 1 head;
- thyme - 2 branches;
- rosemary - 2 sprigs;
- cream - 100 milliliters;
- egg - 1 pc.;
- moderately hot red pepper;
- salt;
- pepper (black peas and ground);
- star anise;
- carnation.
- For the sauce:
- carrot juice - 1 l;
- star anise - 8-10 stars;
- lemon juice - 1 tbsp l;
- zest of half a lemon;
- butter - 100 g.
Instructions
Step 1
Rinse the chicken thoroughly, dry and cut, separating the fillets and cutting out all excess.
Step 2
Put chicken bones, skin, finely chopped garlic, shallots, leeks, celery stalks, a few sprigs of fresh rosemary and thyme, black peppercorns, star anise and cloves in a pot of water. Place on high heat and simmer for 40 minutes.
Step 3
Prepare the minced meat. To do this, grind the prepared chicken meat without skin and excess fat in a blender, add the egg, cream, grind until completely homogeneous, then remove the veins and poorly ground pieces from the minced meat. Add sage, tarragon, salt, pepper and stir.
Step 4
Take a piece of cling film about 40 centimeters long and place it on the surface of the table slightly moistened with water so that it hangs 5 centimeters from the edge. Put the minced meat in a pastry bag.
Step 5
Put a flat sausage about 3 centimeters in diameter on the film, stepping back a certain distance, both to the right and to the left, then cover it with the hanging part of the film and gently twist it like a sausage. Do this so that the minced meat is distributed inside as tightly as possible, and voids are not formed.
Step 6
Tie the ends with a string. Put the sausages in a mold, fill with pre-strained broth, cover with foil and put in an oven preheated to 180-200 degrees for 15-20 minutes.
Step 7
While the sausage is cooking, make the sauce. To do this, pour the carrot juice into a saucepan, add star anise, zest and lemon juice. Let it simmer over high heat, stirring constantly. When it has evaporated by almost half, strain it and transfer to another saucepan, add oil, salt and let it evaporate half more.
Step 8
Take out the sausage, carefully peel off the film, cut, pour over the sauce and serve.
