Chicken Sausages with Cheese and Cumin
Ground chicken provides complete protein, while cheese adds calcium and keeps the center juicier. Cumin, coriander, and pepper give a spicy flavor without flour, starch, or sugar.
Crush the ground coriander (1 g) and cumin (1 g) in a mortar, then mix them with dried garlic (3 g), pepper blend (2 g), chili pepper (2 g), and sea salt (to taste). Add the spices to the ground chicken (500 g) and mix well until the mixture becomes sticky and uniform.
Cut the semi-hard cheese (50 g) into small sticks. Divide the meat mixture into 5 portions, place one cheese stick inside each portion, shape short sausages, and wrap each one tightly in a single layer of roasting sleeve or food-safe film, tying the ends.
Bring water to a boil in a pot and cook the wrapped sausages at a gentle boil for 15 minutes. Remove them, take off the film, heat ghee (30 g), and fry the sausages on all sides for about 7 minutes until browned; the ground chicken inside should be fully white and hot.
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