Chicken thigh sausages with cream cheese

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Prepare all ingredients. You can use milk of any fat content, egg category C1. Instead of chicken fillet from thighs, you can use chicken meat from chicken breasts or legs. Please note that the weight of clean chicken meat should be 0.5 kg. If you wish, you can additionally use your favorite spices.

2. STEP 2

   

   Rinse the chicken meat under running water, dry with paper towels, cut off excess membranes and fat, use a sharp knife to cut the fillet into medium pieces and place in a blender bowl. Also add cream cheese to the blender bowl.

3. STEP 3

   

   Grind the ingredients in the blender bowl at high speed. You should get a homogeneous consistency. If you don't have a blender, you can use a meat grinder with a fine sieve.

4. STEP 4

   

   Remove the cutting blade from the blender jar. Pour cow's milk into the crushed products, beat in a chicken egg, add ground black pepper, salt and other spices as desired and stir the mass with a fork.

5. STEP 5

   

   Place the minced meat mixture on a rectangular piece of cling film and form future sausages. Wrap the sausages in cling film like candy, tying the ends of this candy with regular thread.

6. STEP 6

   

   Boil the resulting sausages in boiling water for 20 minutes after boiling. During this time, the sausages will set well and keep their shape.

7. STEP 7

   

   Remove the cooked sausages from the water using a slotted spoon, let them cool slightly and carefully, so as not to scald your hands, free them from the cling film. And then fry the chicken sausages on all sides until golden brown in a small amount of vegetable oil.