Chicken Sausages with Onion
Chicken breast provides complete protein, while onion and paprika add savory depth. The sausages are piped from a smooth mixture and browned in a pan. Serve them hot straight from the skillet.
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Inventory: Blender
1 kg 666 gram
Servings: 5 (1 serving ≈ 190 gram)
Digestion time: 3 hour
Complete protein: ✔
Cut the chicken breast (700 g) and onion (80 g) into small pieces.
Blend them with the egg (50 g), milk (80 g), almond flour (20 g), table salt (4 g), paprika (2 g), and black pepper (1 g) until smooth.
Transfer the mixture to a piping bag or a plastic bag with one corner snipped off. Pipe small sausages into a heated pan with sunflower oil (12 g) and fry, turning, until browned. The center of each sausage should reach at least 74°C.
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