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Pollo Fino, stuffed with sausage

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Ingredients for 3 servings:

  • 6 boneless chicken legs
  • 3 sausages with peppers
  • 100 ml teriyaki sauce
  • n. B. Oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 minute; Total time approx. 1 hour 21 minutes

Place the legs in the teriyaki sauce and marinate for at least 1 hour. Preheat the oven to 180 degrees (top/bottom heat). Grease a baking tray with oil. Halve the sausage. Remove the legs from the marinade and place half a sausage into each leg. Roll the legs up like a roulade. Secure with string or roulade rings. Place skin-side up on the baking tray. Drizzle some marinade over them and place in the oven. Turn over after 30 minutes and spread the rest of the marinade over them. Cook for another 30 minutes. Tip: Serve with bread and/or salad. The oil/marinade mixture from the baking tray with bread dipped in it is a poem.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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