The taste of chicken sausage with mushrooms cooked according to this recipe is an amateur, because the meat chopped into a paste gives an unusual feeling. Pleasantly felt pieces of mushrooms in mashed meat. Such homemade sausage goes very well with Borodino bread.
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You will need
- For filling:
- - vegetable oil - 1 tsp;
- - vinegar - 2 tsp;
- - salt - 1/4 tsp;
- - champignons - 70 g.
- For sausage:
- - tomato paste - 1 incomplete tablespoon;
- - pepper;
- - salt - 2/3 tsp;
- - sour cream - 150 g;
- - garlic - 1 clove;
- - egg - 1 pc;
- - chicken fillet - 400 g.
Instruction manual
1
Rinse the mushrooms and cut into strips. Mix with salt, oil and vinegar. Set aside for 10 minutes. Next, put the mass on a baking sheet and place in an oven preheated to 250oC for 10 minutes. Remove the dried champignons from the oven and cool.
2
Slice the chicken into long large strips. Put the egg, salt, pepper, sour cream, garlic and egg in the blender. For color, if desired, you can add a little tomato paste. Next, beat the mass. Insert chicken pieces into the bledner through the hole in the lid.
3
Stir the mushrooms with a spoon into the whipped mass. Use a baking bag or regular thick polyethylene to wrap the sausage.
4
If you use polyethylene, then you can only cook sausage. If the bag is for baking, then cook in the microwave and bake.
5
Put the sausage mass in the selected shell. Twist so that it takes the form of a sausage loaf. Put a piece of cloth at the bottom of the pan, lay chicken sausage on it.
6
Pour boiling water, put on a large fire. Reduce the heat to a minimum when the water boils. Cook the sausage for 40 minutes. Next, cool the sausage, without removing it from the water, until warm.
7
Remove the prepared sausage from the shell, wrap in foil, and then place in the refrigerator. Cut the chicken sausage with mushrooms into slices before serving. You can serve it cold, or fry it on all sides in a pan.