Chicken sausage with smoked paprika and cheese, mustard sauce and grilled vegetables.

INGREDIENTS

sausages (19sht):

-600gr Fillet of chicken breast (without skin)

-770gr Chicken thigh fillets (without skin)

-325gr Smoked cheese «Strolch»

-340gr Chilled 35% cream

-225gr Sweet pepper (I have a mix of colors)

-10gr Garlic

-25gr Salt

-1 Stol.lozhka ground paprika

-1/2 Chayn.lozhka coriander seeds

-1/4 Chayn.lozhka ground nutmeg

-10 Peas allspice

-15gr Extra Virgin Olive Oil

-2 Meters pork casings (caliber 34-36sm)

mustard sauce (3 servings):

-300gr 22% cream

-30gr Shallots

-25gr French mustard with crushed grains

-10gr Extra Virgin Olive Oil

-3gr Lemon juice

-hydrochloric taste

-molotaya mixture of five pepper to taste

grilled vegetables (3 servings):

-240gr Zucchini

-240gr Eggplant

-150gr Cherry tomatoes

-30gr Extra Virgin Olive Oil

-hydrochloric taste

1 tablespoon = 15ml

1 teaspoon = 5ml

Cooking method:   
1. Products for sausage: chicken breast and thigh (without skin), 35% of chilled cream, smoked cheese «Strolch», paprika 3 colors, garlic, olive oil, salt, nutmeg, sweet ground paprika, peas allspice pepper, coriander fruits, canned salt pork casings (caliber 34-36sm). Casings soaked in water t = 25C ​​for 2 hours.

2. Cheese dice 8-10mm. Sweet peppers, clean and cut into 5mm cubes. Fry the pepper in hot olive oil until soft. Cool.

3. Nutmeg rub on a grater. Fruits coriander and peas allspice resin in a mortar (you need a fine grind).

4. Strip the meat from the veins, then pass 2 times through a meat grinder (3mm aperture grille). Stir in minced chilled cream, spices, salt and garlic passed through the press.

5. Add the fried cheese and wig. Stir.

6. casings fill with cold water several times hands banish water along the entire length of the shell (shell should be no gaps or leak). Nozzle for making sausages, moisten with water and stretch it to a shell tie a knot. Attach the nozzle in a meat grinder. Fill the stuffing casings by dipping the tip of the nozzle to the deposited already minced (protects against the ingress of air), not filling dense shell (!!!).

7. Form a sausage on 90mm, shell after each twisting sausages, making the rotation around its axis (the twist is performed in one direction). Take in the refrigerator for 12 hours to mature. The heat treatment. Put sausages in cold water. Cook over low heat until until the water is heated to t = 80-85C, and the temperature inside the product will not be 70C (15-20 minutes).

8. Set for grilled vegetables and mustard sauce: eggplant, zucchini, cherry tomatoes, shallot, lemon, 22% cream, French mustard with crushed grains, olive oil mill with a mixture of five peppers, salt.

9. Shallots dice 1-2mm. In a skillet, heat the olive oil and fry the shallots until transparent. Add the cream and mustard. Cook over low heat, stirring occasionally, until the evaporation volume 1.5 times.

10.Parallelno enjoy a cooked vegetable … Eggplant and zucchini cut into rings. Coat the zucchini, eggplant and cherry tomatoes with a thin layer of olive oil, salt. Fry the vegetables until cooked on the hot grill pan and dry.

11. Remove the skillet with the sauce from heat, add lemon juice, salt and pepper.
Chicken sausage with smoked paprika and cheese, mustard sauce and grilled vegetables.

12. Put the sausages on a plate. Next, place the zucchini and eggplant rings in the form of a fan. On top of the hoist cherry tomatoes. If desired, decorate onion shallot, ground pepper mixture of five, drops of balsamic cream and sprig of lemon balm. Serve with warm sauce.

Note:
Grilled vegetables and sauce here in the subject. Puncture of the shell is neglected, since it does not see anything wrong with the formation of a small bladder with air, which eventually can fill the broth. Often, the sausage casing bursts of very dense packing or incorrect temperature during the heat treatment.

Help yourself!

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