- – 500g chicken fillet;
- – 100ml milk;
- – 1 egg;
- – black ground pepper, salt.
Chicken fillet rinse, scroll through the grinder, whisk one egg, pour milk, pepper and salt. Take out the mince.
Bed on the table rectangle of food film, lay out a couple of spoons of minced meat, roll in the shape of a sausage, tamp, tie the ends.
Repeat everything until the ground chicken runs out. It will get a “thread” of sausages.
Boil chicken sausages in boiling water – 7-10 minutes will suffice. Take the film off them.
After that, fry the sausages in oil until a mouth-watering coler emerges.
Put the sausages on a plate, serve with a side dish in the form of fried potatoes or fries. Garnish with a sprig of dill.