Homemade chicken and feta sausage - Detailed recipes with photos.

Homemade chicken and feta sausage – a detailed recipe cooking. Photo of the dish:Kat Toych Time: 1 hour. 45 minutes Difficulty: easy Quantity: 15 pcs. (15 cm.) Sausages Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

900 gr. chicken thighs, boneless and skinless, chopped cubes
450 gr pork fat, diced
1 tbsp. l coriander seeds, fry and grind
2 cloves of garlic, chop
1/4 Art. chopped fresh mint
Finely grated zest of 3 lemons
1/2 tbsp. crumbled feta cheese
1/4 Art. olive oil, and more to serve
1/4 Art. white wine freeze
2.4 m. Pork belly, soak in water for 30 minutes, then rinse inside water
Slice tomatoes for serving
Chopped fresh parsley for serving
Coarse salt and freshly ground pepper

Recipes with similar ingredients: chicken thighs, pork fat, coriander, garlic, mint, lemon zest, feta cheese, white wine, pork belly, tomatoes, parsley

Recipe preparation:

Mix chicken, pork fat, coriander in a large bowl, garlic, mint, lemon zest and 2 tbsp. l salt. Cover the bowl with foil and refrigerate for the night.
In 30 minutes before cooking, place all tools (including parts of the meat grinder, bowl from the stationary mixer, nozzle in in the form of a scapula and part of a sausage syringe) into the freezer.
Insert a perforated disc with small holes, skip the pickled meat through a meat grinder in chilled mixer bowl. Refrigerate for 30 minutes, then install in the mixer. Add feta cheese, olive oil and wine, mix at medium speed.
Stuff the belly with sausage meat and refrigerate for nights.
Pierce each sausage several times before cooking with a fork. Fry sausages at medium temperature for 10 – 12 min Check readiness with a thermometer by inserting in the center, the thermometer should show 70 ° C.
Pour the tomatoes with olive oil, sprinkle with parsley, salt and pepper. Serve sausage with tomatoes.