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
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.