Chicken Sausage with Mushrooms and Basil
A herb-loaded chicken sausage with mushrooms and basil, bound with egg and gelatine and cooked in the ham maker.
š³ Cook: 45 min
Nutritionper 100 gāŗ
133
Calories
20g
Protein
2g
Carbs
5g
Fat
Ingredients
| 800 g | chicken fillets | |
| 150 g | mushrooms | |
| 1 bunch | parsley | |
| 1 piece | pepperoni pepper | |
| 1 heaping tbsp | 15 ml | salt |
| 1 tsp | 5 ml | allspice |
| 1 tsp | 5 ml | tarragon |
| 1 tsp | 5 ml | thyme |
| 1 tsp | 5 ml | basil |
| 1 tsp | 5 ml | oregano |
| 1 tbsp | 15 ml | soy sauce |
| 2 piece | eggs | |
| 1 tbsp | 15 ml | gelatine |
| 1 tsp | 5 ml | black pepper |
Instructions
- Rinse the chicken fillets and pat them dry with a paper towel. Rinse the pepper and remove the seeds.
- Grind the fillets, pepper, parsley, allspice and black pepper through the finest plate.
- Add the eggs, the peeled and quartered mushrooms and the remaining spices to the mixture.
- Mix everything thoroughly, cover and leave in the fridge overnight.
- Take it out, add the gelatine, mix and pack into a bag, then into the ham cooker.
- Cook it all for 45 minutes at 80 Ā°C. Leave the ham cooker to cool down.