Oven-baked chicken breast sausage

Photo by Radoslaw Wisniewski from Pexels

Output – 800 g

Nutritional value (per 100 g):
Caloric content – 145 kcal
Proteins – 20.9 g
Fat – 6 g

Chicken breast fillet – 550 g
Eggs  – 2 pcs.
Milk 2.5% – 80 g
Carrots (baked or boiled) – 85 g
Cheese – 80 g
Dijon mustard – 15 g
Paprika – 1/2 tsp
Coriander (ground) – 1/2 tsp
Garlic (dried) – 1/2 tsp
Basil (dried) – 1 tsp
Salt to taste

Sausage preparation:

  1. Cut the chicken fillet into small pieces and transfer it to the blender bowl. We also send all the other ingredients here: eggs, baked or boiled carrots, milk, mustard, cheese, salt, and spices. Grind until smooth.
  2. Put foil on the table, and baking paper on top. We transfer the mass from the blender to the paper and form the sausage. Using the baking paper, roll everything up into a tight roll. Wrap the edges of the paper like candy.
  3. We wrap the roll in foil and send it to the oven preheated to 180 degrees for 40-45 minutes.
  4. Cool the finished sausage at room temperature, and then put it in the refrigerator overnight.

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