Chicken sausages Recipe Without Gelatin | without chemicals

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits while canola oil is budget-friendly.

Add 350 grams of ground chicken to a grinder.

For binding, add 1 tablespoon of corn flour.

Add 1/2 teaspoon of Kashmiri chili powder for color.

Add 1/2 teaspoon of red chili powder for spice.

Add 1/2 teaspoon of coriander powder.

Add 1/2 teaspoon plus 1/4 teaspoon of salt.

Add 1 teaspoon of garlic powder to eliminate smell.

Add 1/4 teaspoon of red food color for better appearance.

Close the grinder lid and grind the mixture well.

Transfer the mixture to a plate.

Grease both hands with oil.

Take a portion of the mixture and press it into a long kebab shape.

If shaping is difficult, place the mixture on plastic wrap on a cutting board and shape it.

Wrap the mixture tightly in plastic wrap, twisting the ends to secure it.

If plastic wrap is not available, aluminum foil or baking paper can be used.

Prepare all sausages in this manner, yielding 6 to 7 sausages.

In a pan, heat water on high flame until boiling.

Place the sausages in the boiling water and cook for 15 to 25 minutes.

After 25 minutes, remove the sausages and place them in cold ice water to hold their shape and cool down.

After 5 minutes in cold water, remove the plastic wrap from the sausages.

Easily take the sausages out of the plastic wrap.

You can also use aluminum foil or baking paper for good results.

Serve the sausages with various options like pizza, in lunch boxes, or with boiled eggs.

To reheat, add 1 teaspoon of oil to a pan on high flame, spread it, and then add the sausages to give them color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens