Chicken Sausages with Herbs
Chicken provides quality protein, while fresh herbs make the flavor vivid without heavy sauces. White wine, sage, rosemary, and thyme add aroma and depth without loading the dish with carbs. The result is a juicy keto sausage with a lighter Mediterranean profile.
Strip the leaves from fresh thyme (3 g), finely chop fresh rosemary (2 g), fresh sage (6 g), and parsley (10 g). Dice shallot (50 g) very finely. Cut chicken breast (500 g) and boneless skinless chicken thigh (500 g) into grinder-sized pieces.
Grind the meat twice through a fine plate. Add table salt (14 g), white pepper (1 g), egg (50 g), lemon juice (10 g), dry white wine (50 g), the prepared herbs, and shallot (50 g).
Pour in water (60 g) and knead until the mixture becomes dense and sticky. Chill for 1 hour.
Mix again, stuff the natural casing (as needed), and form sausages about 18 cm long. Leave them for 15-20 minutes so the casing sits better on the filling.
Grill over moderate heat for 10-12 minutes, turning regularly. Serve hot while the herbal aroma is especially vivid.
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