Jelly Chicken Sausage

Jelly Chicken Sausage

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Ingredients for Cooking Jelly Chicken Sausages

  1. Chilled breasts 1 kg (2 breasts, approximately)
  2. Edible gelatin 30 gr.
  3. Garlic cloves 3 pcs.
  4. Food salt to taste to taste
  5. Ground black pepper to taste
  6. Seasoning Curry 1 tsp
  7. Seasoning "French herbs" (oregano, basil, marjoram, thyme) 1 tsp
  8. Ground paprika (sweet pepper) 1 tsp
  • Main Ingredients Chicken
  • Serving 6 servings
  • World Cuisine


Knife, Cutting board, Paper kitchen towel, Juice tetra pack (elongated), Scissors, Deep bowl, 3-4 L pot, Roasting sleeve and clamp for it, Stapler, Cooker, Refrigerator, Dish cooked sausage

Cooking chicken sausage in jelly:

Step 1: prepare the meat.

For such sausages can be used as chicken fillet (from breast, thighs), chopped into small pieces, and already prepared minced chicken. But we will cook the sausage using chicken fillet. To do this, remove the skin from chicken breasts. Then wash the breasts under running water and wipe with a kitchen towel. Put it on the board and cut into small pieces, cubes about a centimeter. It is important that no long components remain. Everything must be chopped. Well, except for the peel. It can, in principle, be thrown away. After we have finished slicing, we proceed to marinating.

Step 2: season the chicken pieces.

Put the sliced ​​fillet in a deep bowl and sprinkle with the indicated spices. If the seasoning "French herbs" is not at home, you can take a pinch of these spices separately. Get the same thing. When all the spices are added to the meat, mix it thoroughly. You can use your hands so that there are no lumps of spicy seasonings. Following the seasonings goes food gelatin. Dilute it is not necessary. Just fall asleep dry. And mix again. The meat is ready.

Step 3: form the sausage.

In order to make sausage sausage, we need a regular cardboard tetra-pack. The main criteria will be package height and internal metallized sheath. We open the upper "ears" along the edges, pull the part that is folded up by the seam up. It turns out a pyramid. Now, with scissors, slightly cut the corner and insert one of the blades into the hole. Us need to tear the seam. We draw on it from the inside with scissors, helping with the upper blade. The seam is opened. The cover does not need to be removed. We rinse the box thoroughly with running water and stuff it with meat mixture. When the box is filled, the stitched seam is fastened with a stapler. We put a baking sleeve on the box, remove excess air and close the bag with a clip.

Step 4: Cook the sausage.

We put a box of meat in a pan vertically and draw water according to the level of meat in the box. And put on medium heat. Do not cover with a lid. When the water boils, reduce the heat and cover to keep the box upright. So, on a small fire, cook the sausage for an hour and a half.

Step 5: cool and cool the sausage.

When the cooking time is up, pull the box out of the water and remove the sleeve. The box is left to cool at room temperature. After half an hour, we shift the box also in an upright position in the refrigerator for 3-4 hours.

Step 6: serve the chicken sausage in jelly.

After the specified time, the gelatin will harden and the sausage will take dense condition. It can be pulled out of the box. To do this, lay it gently horizontally on the board and with a knife remove the paper clips. Then, with scissors, make an incision along the side and, carefully lifting the edge, continue cutting. When freeing sausage from the box, try not to damage the jelly shell. Transfer the sausage to a dish and decorate with greens. Sausage is ready! Chicken sausage in jelly can be served as a cold appetizer, as an ordinary sausage on a sandwich, used as a side dish or eat with a salad. Really a lot of options! Enjoy your meal!

Recipe Tips:

- - Instead of a juice box, you can use cling film and parchment. Wrap tight meat mass in a film and wrap it in two or three layers in parchment, pull it with threads or ropes. You still need a baking sleeve: we put the cocoon in the sleeve and then according to the recipe;

- - The composition of the sausage can include both seasonings to your taste, and other ingredients. For example, cheese, diced vegetables, greens, other types of meat;

- - Store sausage in the refrigerator for no longer than 4 days, wrapped in foil.


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