Composition / ingredients
Cooking method
Prepare minced meat from chicken fillet by passing it through a meat grinder with a fine grate. This ensures that the minced meat will be tender. Beat in the egg, add soft pieces of butter and pour in the milk. Season with salt, pepper and coriander. Mix thoroughly, you can use a blender.
We spread the food wrap on the table. We spread minced meat on it with a spoon. Tightly fold several times. This will not allow the sausages to "escape". We form sausages according to the desired size and thickness, tying the sausage with a thread or tying a knot. It should be tied tightly so that there is no air, otherwise the sausages will not turn out smooth and with dimples.
Boil water in a saucepan and boil sausages in it for 15 minutes. Serve with any side dish or salad.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Ground coriander - 25 kcal/100g
