Chicken sausage

Chicken is currently sold almost everywhere, it is inexpensive, and high-quality chicken sausage tastes much different from chicken meat, favorably emphasizing the gastronomic qualities of this product.

Tender chicken sausage, which attracts the consumer with its juiciness, pleasant color and excellent taste, can be purchased without any problems in a people's grocery store. The modern food industry offers a fairly wide selection of all kinds and varieties of chicken sausage, which is distinguished by different composition and nutritional value. By the way, the calorie content of chicken sausage largely depends on the type of meat used, as well as the ingredients that are added during the manufacture.

Cooking chicken sausage at home can be called troublesome, but its taste is difficult to compare with the taste of sausages, which can be found on the shelves of modern stores. That is why the hostesses do not cease to amaze their household by making chicken sausage on their own.

A distinctive feature of such chicken sausage is that it is prepared, as a rule, without the addition of preservatives, artificial dyes, flavor and aroma enhancers, as well as other harmful substances, which is typical for an industrial product. Basically, natural spices are used for aromatization - nutmeg, bay leaf, black peas.

As a coating for chicken sausage, manufacturers use not only synthetic materials, but also the guts of pets, which are carefully processed before use. After washing, the guts are dried and moisture is removed from the inside - this is necessary so that the chicken mince does not cloud (the presence of even a minimal amount of liquid contributes to this).

To prepare chicken sausage, chicken fillet is used, and this is not only breast, but also removed from the legs. At home, chicken fillet is often crushed with a sharp knife, although a meat grinder can be used to facilitate this process. Although many connoisseurs of chicken sausage argue that when cutting meat by hand, the taste of the finished dish is much better.

In addition, the composition of chicken sausage includes cream or milk, in the absence of which water or broth can be used. The addition of liquid is necessary so that the raw meat mass is viscous and elastic - only under this condition can natural guts be properly stuffed.

Chicken sausage can be used not only as a standalone product, but also added when making salads, snacks, casseroles, pizzas and many other delicious dishes. It is often boiled, stewed or fried. The calorie content of chicken sausage averages 223 kcal per hundred grams of meat product.