Chicken fillet sausages

Cut the chicken fillet (1 kg) and bacon (300 g) into small pieces. Then pass them through a meat grinder to obtain a homogeneous mass.

Add salt (15 g) and spices to the resulting minced meat: black ground pepper (1/2 tsp), paprika (1/2 tsp), and dried garlic (1 tsp).

Thoroughly mix all the ingredients until the minced meat becomes dense and sticky.

Moisten your hands with water and shape the minced meat into sausages of equal size.

If you do not plan to cook them immediately, you can freeze the raw sausages. They can be stored in the freezer for up to two months.

To cook the sausages, fry them in a pan with olive oil or bake them in the oven until golden brown.