The original source of this recipe attributes these sausages to French cuisine. They will perfectly complement your everyday menu, and will also take not the last place on the festive table. Delicious warm and cold. Can be served with any side dish for a second lunch or dinner. And also for a snack or with a slice of bread in the form of a sandwich for a snack. As for the preparation, I can only add that take the spices to your taste and availability in the house. Such sausages are prepared quite simply.
Appointment: For lunch / For dinner / For children / For lunch / For dinner / For a festive table
Main Ingredient: Meat / Poultry / Chicken / Pork / Chicken Fillet
Dish: Hot dishes
Cuisine geography: French / European
- Pork Pulp - 220 Grams
- Chicken fillet - 220 Gram
- Onions - 2-3 pieces
- Milk - 200 Milliliters
- Butter - 50 grams
- Fat cream - 0.5 cups
- Chicken egg - 1 Piece
- Nutmeg - 1/8 Teaspoon
- Salt - 2 Teaspoons
- Allspice - 1/8 Teaspoon
- White pepper - 1/8 Teaspoon
- White bread crumb - 80 Grams
- Bay leaf - 2 pieces
Number of Servings: 12
How to cook "White sausages"
Prepare the sausage mince. Peel the onions, wash, chop finely and place in the pan. Add butter.
Fry the onions in butter over low heat, stirring occasionally, until they become translucent.
Wash the pork pulp and chicken fillet. Mince twice with fried onions.
Put bread crumbs in a frying pan, pour milk.
Boil the crumbs in milk, stirring constantly so that they do not burn, to a homogeneous, thick consistency.
After the crumbs with milk, cool and add to the minced meat. Add salt and spices.
Stir the minced meat and add the egg.
Gradually, two tablespoons at a time, pour in the cream and mix thoroughly again. I beat the minced meat at the end with a blender. It has become more homogeneous and tender.
Place the minced meat in plastic wrap and shape into the sausages. Refrigerate for 2 to 12 hours.
Then place the sausages in a deep skillet or a heavy-bottomed saucepan. Pour boiling water over, add salt and bay leaf. Cook for 20 minutes.
Remove the boiled sausages from the pan, cool and remove the foil. Dip in bread crumbs and sauté in butter in a skillet.
White sausages are ready. Serve to the table.