Chicken sausages with tomatoes and parmesan stay protein-rich and fairly light. Tomatoes add juiciness and summer flavor while the carb load remains moderate.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
Water bath: 20 min. Mix: 10 min. Cooking sous-vide: 25 min. Chill in the refrigerator: 5 h. Fry: 15 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Use chicken (1000 g) as a mix of breast and thigh, chill well, and grind. Remove excess juice and seeds from tomatoes (300 g), then chop finely.
Add salt (14 g), erythritol (5 g), grated parmesan (100 g), and chopped basil (5 g) to the mince. Mix until sticky, then fold in the tomatoes at the end so they do not crush.
Stuff the casing, form sausages, and rest for 4-5 hours in the refrigerator. Blanch for 5-10 minutes in 95-100 °C water, then grill or pan-fry to 70 °C inside.
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