Homemade chicken sausages

Cut the chicken fillet into medium-sized pieces, pour over ice cream diluted with water, let stand for 30-40 minutes.

Grind the fillets with milk using a blender, adding mustard, paprika, salt and pepper to taste.

Rub the minced meat through a metal sieve, transfer to a pastry bag, cut off the corner.

Place the minced meat on cling film in strips of the desired length and thickness.

Roll up the film tightly, tie the ends.

Put the sausages in the refrigerator for 1-2 hours.

Cook in boiling water.

Bon Appetit!