John Myers
Sausage: Chicken Breast Roll with Zucchini and Onions
The perfect sausage: chicken breast roll with zucchini and onions recipe with a picture and simple step-by-step instructions.
- 800 g Fresh chicken breast
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Soy sauce chinese
- 1 pinch Pepper
- 1 pinch Paprika powder
- 1 pinch Curry powder
- 1 piece Fresh shallot
- 15 g Salt
- 1 piece Zucchino approx. 4 cm
- 0,5 teaspoon Red chilli flakes
- A chicken breast – cut approx. 200 g into small 1 x 1 cm cubes and set aside. Cut the remaining meat into larger chunks and marinate with oil, soy sauce and the spices and let steep overnight.
- The next day, process the marinated meat in the blender into mince.
- Peel the onion and cut into very small cubes. Do the same with the Zuccino piece. Mix the farce with the vegetables and the remaining meat cubes well and season with salt and chilli flakes.
- Fill the ham fairy with the mixture according to the instructions and cook for about 2 hours at 80 – 85 degrees. Let it cool down completely and then take the “sausage” out of the pot. exact handling and what to look out for is given in the recipe sausage: poultry roll from the “ham fairy”
- Note 5: The smaller the chunks of meat and the more farce you have, the easier it is to cut the sausage. Care should also be taken that no air bubbles form when filling the sausage mixture.
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