Potato sausage
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I don’t even know how to describe to you how delicious this dish is! But everything is logical, chicken and potatoes, how could it be different.
A very simple recipe and if you are the happy owner of vacuum-packed casings, then you should definitely try this recipe. These sausages will sell out very quickly and you will even regret why you didn’t make more of them.
What you need for a delicious sausage is a tasty filling. And that’s exactly what we’ll talk about now. Peel the potatoes and cut into small cubes.
I don’t even know how to describe to you how delicious this dish is! But everything is logical, chicken and potatoes, how could it be different. A very simple recipe and if you are the happy owner of vacuum-packed casings, then you should definitely try this recipe. These sausages will sell out very quickly and you will even regret why you didn’t make more of them.
What you need for a delicious sausage is a tasty filling. And that’s exactly what we’ll talk about now. Peel the potatoes and cut into small cubes.
Ингредиенты
Chicken meat - 800 grams;
Chicken offal (stomachs, hearts) - 200 grams;
Potatoes - 300 grams;
Onions - 3 pcs;
Garlic - 7 cloves;
Parsley - 1 bunch;
Ground black pepper - 1 tsp;
Nutmeg (ground) – ½ tsp;
Salt - 1 tbsp;
Chereva (guts) - 3 meters.
Рецепт
1. It will also look beautiful in cross-section if you add chopped chicken hearts and gizzards to the minced meat. So, place the chopped potatoes, chicken giblets and finely chopped onion in a bowl.
2. And I added parsley. But if you have dill and basil, then feel free to add it, the potato sausage will turn out tastier. Add nutmeg and ground black pepper; these are the spices that are simply necessary for making homemade sausages.
3. In the recipe I used chicken legs, the meat from which is more juicy and colored, which has a beautiful effect on the cut of the future sausage. The meat from the legs should be cut off the bone and cut into pieces of approximately 2x2 cm. Add garlic.
4. Now you can add salt and stir the minced meat well so that the salt is evenly distributed.
5. Prepare the intestines for the filling. I ordered the intestines (womb) from an online store. They are sold in bundles of 30, 10, 90 meters in vacuum packaging. A very convenient thing! I cut myself the required length, washed it off the salt, beauty! And stuffed it! So, the intestines need to be filled with warm water and rinsed from salt. Leave them in water for about five minutes until they swell. Then rinse their insides with running water. We stuff the intestines using a special attachment for a meat grinder. You can also use a funnel made from a plastic bottle. Secure the end of the intestine to the neck of the bottle with a thread. Make a knot at the second end of the intestine so that the minced meat does not fall out. We do not fill it too tightly so that the sausage does not burst during cooking. We tie the filled intestines into rings.
6. Place the sausage in the steamer. Be sure to pierce it in several places with a thick needle to release the air. It takes 1 hour to prepare. The finished sausage can be fried in a frying pan or baked in the oven.
7. I didn’t fry or bake it, it was delicious anyway!
8. Potato sausage is ready.
9. Bon appetit!