Not a real sausage. Rather a fancy boiled chicken, enhanced with prosciutto, Mortadella and pork tenderloin. Very practical for picnics, but worthy of a fancy dinner party.
Homemade Chicken Sausage
(recipe adapted from Sale & Pepe magazine, Serbian issue for July/August 2010)
700 g boneless, skinless, chicken breasts
75 g thinly sliced, then diced prosciutto
150 g Mortadella
50 g dry-cured pork tenderloin*, diced
2 eggs
fresh basil
salt
pepper
Grind 500 g chicken, 100 g Mortadella, prosciutto, eggs, a handful of basil leaves, 1 tsp salt and lots of freshly ground black pepper in a blender.
Transfer into a bowl and add the remaining diced chicken, dry-cured tenderloin and the remaining diced Mortadella. Add some more roughly chopped basil leaves. Mix well.
Cut two 20×30 cm pieces of baking paper. Divide meat mixture into two batches. Place each batch onto one piece of baking paper in a shape of a cylinder, wrap like a bonbon and tie with a kitchen rope.
Cook in boiling water for about 45 minutes. When done, remove the wet paper and slice the sausage after it’s cooled. You can also wrap it in a new piece of paper and wrap like a bonbon again and save for later.
*We have a special dry meat product here in Serbia called pečenica. The closest I was able to find on the internet were Spanish lomo embuchado and Italian lonza stagionata.
9 Comments
That sounds delicious!
Wow, just stumbled on your blog and this homemade chicken sausage recipe is amazing! The dry pork tenderloin will add a special touch to this. Thanks for sharing the recipe!!
Krasno izgleda. Idealno kao predjelo. Bilježim.
I’ve been thinking about making my own sausage…we just got a new smoker so it would be perfect. It’s hard to tell the size of your sausage in this photo.
Eva, it is about 20 cm long and about 6 cm in diameter.
I would call it a Galantine
kad ima pršuta i bosiljka, ne može biti loše
Love the ingredients in this! I bet it’s delicious.
ovo je odlično! poštovanje!
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