Chicken Sausages with Cheese
Ground chicken provides complete protein, while cheese adds calcium and a denser filling texture. A short boil helps the sausages hold their shape, and a quick fry in ghee browns the outside without breading.
Crush cumin (1 g) and coriander (1 g), then mix them with dried garlic (2 g), pepper blend (1 g), chili pepper (1 g), and salt (3 g). Add the spices to ground chicken (500 g) and mix thoroughly.
Cut the hard cheese (50 g) into sticks. Place a portion of the chicken mixture on roasting sleeve film or sturdy food-safe wrap, add a cheese stick in the center, and roll into a sausage, tying the ends tightly.
Lower the sausages into boiling water and cook for 15 minutes. Remove the wrap, then fry the sausages in ghee (30 g) on all sides for about 7 minutes.
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