In recent years, I began to think about how to give up the store of sausages, so I decided to try this recipe. The result pleased with the entire family and now I will be happy to cook for your loved ones safe and healthy meat products, which are obtained by the same cheaper than the store. The next step — sausages cooked on the same principle and carpaccio chicken breasts. If you do not have time to form sausages, then finished stuffing you can make sausages, turning it into a double layer of edible film and get ready then it was a couple for an hour or multivarka mode to «extinguish». Then comes the night to hold the sausage in the fridge, and you can eat it. Because of the amount of food I got 600 grams of finished sausages in pieces not say, because of the size they get different, in this case need skill I advise you to take the plastic wrap that does not melt and does not stick, I use the company Paklan.
Chicken — 450 g
Milk — 200 ml
Mustard — 1 teaspoons
Sweet peppers — 3 \ 4 teaspoons
The sharp ground paprika — 1 \ 4 teaspoons
Salt and pepper — to taste
1. With the fillet and cut away all the fat of the film. Cut into pieces, pour cold milk in a freezer and give stand for 30 — 40 minutes.
2. We shift fillets and milk in a blender, add the mustard, paprika, salt and pepper. Stuffing should turn so that it is well squeezed out of a pastry bag.
3. Wipe minced through a metal sieve and shift into a pastry bag. Cut corner and the stuffing is deposited in the form of strips of desired length is cut into pieces to baking the film. I cut pieces of length 29 cm x 10 cm. The film is tightly rolled, twist and tying one end. Then, if the stuffing stayed inside air, releasing it from the other side, rammed tight stuffing and tying the second tip. If you do not release the air in these places remain empty. Sausages cooled in the refrigerator 1 — 2 hours, then cook simmered in boiling water for 7 minutes or steamed. Ready-made sausages can be served with b?chamel sauce or apple sauce.