Ingredients:
- - chicken thighs – 4 pcs.;
- - chicken fillet – 2 pcs.;
- - egg – 3 pcs.;
- - salt – 1 tsp;
- - black pepper – 1 tsp;
- - curry – 1 tsp;
- - ground nutmeg – 0.5 tsp;
- - semolina – 2 tbsp;
- - starch – 2 tbsp;
- - onion – 1 pc.;
- - garlic – 2-3 cloves;
- - milk (cream) – 150 ml;
- - vegetable oil – 2 tbsp.
- Cooking time: 30 minutes
- Servings: 8
Recipe for cooking sausage in the microwave:
1.First, cut up the chicken thighs: remove the bone and cut off the skin, it is not needed in this sausage recipe, we only need the meat. Cut it into medium-sized random pieces to make it easier to chop in a food processor.
2. We send the meat from the thigh to a food processor with an “iron knife” attachment; you also need to send the eggs and all the herbs and spices there – salt, pepper, curry seasoning and nutmeg. You can replace the curry with any other seasoning you like, but we highly recommend leaving the nutmeg.
3. Grind the onion into a pulp (you can grate it or crush it in any grinder), and also pass the garlic through a press. All this should also go with meat and eggs.
4. Next, pour in milk or cream, add semolina, add starch through a sieve to avoid lumps. Cover the combine bowl with a lid and turn on at maximum speed, mixing well and grinding all ingredients until smooth.
5. Add pieces of fillet, cut into cubes approximately 1 by 1 cm, to the resulting mass.
6. Mix everything well and let stand for 10 minutes.
7. As molds for homemade sausage, use regular ceramic thick-walled cups or special oblong-shaped microwave cups. They must be greased with any vegetable oil and filled with prepared minced meat. As you fill the cup, lightly tap the bottom on the table to remove any air bubbles.
8. Place the cups of minced meat in the center of the dish in the microwave. Set the power to 800-850 W and turn on the timer for 7 minutes. After turning off, let the cups stand in the microwave for another 10 minutes and then carefully remove (it will still be hot).
In this form, let it cool to room temperature.As soon as the sausage has cooled, it will easily move away from the walls of the cup, and if not, run the blade of a knife along the inner circumference; in any case, you will not have problems removing it. Now the sausage needs to be placed in the refrigerator for 5-6 hours or overnight. Chicken sausage is ready! It cuts perfectly, turns out juicy, aromatic and truly homemade.
Bon appetit!
