Home cooked sausage

Cut the raw fillet into pieces.

Grind the chilled chicken (turkey) fillet in a blender until creamy, add proteins, pepper and salt to taste.

Add nutmeg if desired.

Pour cold cream into the minced meat and mix until smooth.

Put 1/3 of the minced meat on a rectangular piece of cling film, wrap it in a sausage and tie the edges with thread. We do this 2 more times. It turns out 3 sausages.

Pour water into a saucepan and put on fire, bring to a boil and reduce heat to a minimum.

The water should not boil.

Put the sausages into the water and press them down with a saucer so that they do not float.

We cook them for 60 minutes.

We take out the sausages and cool.

We remove the film.

We lay out parchment paper on the table, sprinkle the paper with seasonings, herbs (it is better to take Italian herbs). Put the sausage on the herbs and wrap it up.

We do this with each sausage.

Put in the refrigerator for 8 hours.

Before serving, remove the paper and cut it.

Bon Appetit!