Homemade Chicken Doctor's Sausage
Description
Tender homemade chicken sausage with gelatin, beetroot and garlic. A healthy alternative to store-bought doctor's sausage without artificial additives.
- Cut the chicken fillet into small pieces and blend in a food processor or mince until smooth.
- Grate the beetroot on a fine grater and squeeze out the juice to give the sausage a pink color.
- Peel the garlic and press it through a garlic press.
- Mix the minced chicken with gelatin, beetroot juice, garlic, seasoning and salt. Knead thoroughly until uniform.
- Place the mixture on plastic wrap, shape into a tight sausage roll and wrap tightly, tying the ends.
- Wrap the sausage additionally in foil or another layer of plastic wrap.
- Cook the sausage in boiling water over low heat for 40–50 minutes.
- Cool without removing the wrap, then refrigerate for 3–4 hours until fully set.
- Remove the wrap and slice the sausage.
164
154 kcal / 100 g
kcal
19.5 g
18.3 g / 100 g
Protein
1.1 g
1.0 g / 100 g
Carbohydrates
9.2 g
8.6 g / 100 g
Fats
1.5 g
1.4 g / 100 g
Ash
0.2 g
0.2 g / 100 g
Fiber
70.6%
Water
0.6 g
0.6 g / 100 g
Sugars
0.1 g
0.1 g / 100 g
Starch
0.06 g
0.06 g / 100 g
Omega-3
1.62 g
1.52 g / 100 g
Omega-6
2.6 g
2.4 g / 100 g
SFA