Chicken and pork sausages baked in foil

Category: Meat dishes
Chicken and pork sausages baked in foil

Ingredients

chicken fillet 250 gr.
pork fat 250 gr.
milk (cream) 150 gr.
salt taste
spice taste

Cooking method

  • Everything is extremely simple. We pass the chicken fillet and bacon through the fine grate of the meat grinder, mix, add milk, knead again and send to the refrigerator for at least 30 minutes. We take the minced meat out of the refrigerator, knead it well (about five minutes), add salt and spices (I have hot pepper and ready-made seasoning for grilling) to taste.
  • The mass turns out to be quite thick Chicken and pork sausages baked in foil
  • Divide the finished minced meat into four equal parts, put it on foil squares and wrap our sausages well like sweets
  • Chicken and pork sausages baked in foil
  • Chicken and pork sausages baked in foil
  • We spread the sausages on a baking sheet with the seam up and send them to the oven preheated to 200C for 20 minutes. At the end of the time we take out our sausages, let them cool for 10-15 minutes, then you can cut and serve.
  • Chicken and pork sausages baked in foil
  • Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

oven

Note

Delicious, delicate sausages that do not require any special effort.
If you add mild spices or greens to the minced meat, then you can cook them for little children; for serving picky men, sausages can be additionally fried until golden brown.

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Chicken and pork sausages baked in foil

lily_a
Great! I also sometimes add pork fat to minced chicken - it turns out much juicier. True, I haven't tried 50/50.
They seem to bring me guts here. If you start?
V-tina
lily, it will be great to start too! These sausages taste like sausages to me. Recently, this is the only way I have been doing all the stuffing - 50/50 and I use it wherever possible, because it is juicy enough, but also not greasy
please
Oh Tinochka, what sausages in the picture mmm
V-tina
please, Nadyush, well, I knew that you would come - I left you, so help yourself
please
Quote: V-tina
well, I knew that you would come - I left you, so help yourself
Ha, what about)) I am always next to it, already chewing
Helen
V-tina
Nadyush, wait a minute to chew, now I'll give you some bread
V-tina
Elena, I will be glad if the recipe comes in handy
Borisyonok
V-tina, Teen!
Super sausages, easy and simple ... yes with POTATO POWDER ...
I took the recipe to the "bins"!
For the weekend, the menu is fully formed !!!
V-tina
Lenochka, without mashed potatoes, you can't feed the peasants - they say not herbivores, but they themselves eat one potato
Quote: Borisyonok
For the weekend, the menu is fully formed !!!
I will be glad if you like sausages
Lo_yve
and here I was already worried. I will definitely do it one of these days. What do you think, if instead of chicken fillet you take meat, something will change dramatically? is it worth increasing the cooking time?
V-tina
Lo_yve, Olga, you can of course take any meat to me, if you make a fine grind, it is unlikely that you will have to change anything drastically .. for peace of mind, I would splash boiling water into the baking sheet a little and increase the time by five minutes (if it is beef or tough pork, for example) and when kneading milk by 50 ml, increase it to make it more efficient
Lo_yve
V-tina, for thank you very much for the advice)
V-tina
Olga,

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