Chicken Sausages with Mozzarella and Spinach
Chicken breast and thigh provide plenty of protein with moderate fat, while mozzarella adds calcium and a softer creamy texture. Spinach freshens the taste and adds a light vegetable accent without extra carbs. The result is a juicy keto-friendly grilling sausage with a lighter and gentler profile.
Blanch spinach (35 g) for 3-4 minutes, then cool it quickly and squeeze out excess moisture well. Cut chicken breast (500 g) and boneless skinless chicken thigh (500 g) into pieces suitable for the grinder and grind the meat twice through a fine plate.
Coarsely grate mozzarella (60 g). Crush white pepper (1.5 g), chop the spinach lightly, and combine them with table salt (12 g) and egg (50 g).
Add the mixture to the mince, pour in water (100 g), and knead for 8-10 minutes until the texture becomes dense and sticky. Chill the mince for 1 hour.
Mix the mince again briefly, stuff the natural casing (as needed), and form sausages about 18 cm long. Leave them for 20-30 minutes so the casing wraps the mince more tightly.
Grill the sausages over moderate heat for about 10 minutes, turning regularly. They should reach at least 72°C inside, while the cheese should only soften lightly inside. Let the sausages rest for 3 minutes before serving.
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