-
Preparation
30 minutes
-
Cooking
45 minutes
-
Difficulty
Easy
Low-carb chicken sausages are not only a dish rich in nutrients but also particularly delicious, suitable for those on a diet who want to change their taste. Let’s get into the kitchen right away with Điện máy XANH to make this special dish from chicken.
Ingredients for Low-carb Chicken Sausages Serves 4 people
Chicken breast 1 kg Pork casing 1 piece (about 500g) Onion 150 g Minced garlic 2 tablespoons Minced shallots 2 tablespoons Cornstarch 4 tablespoons Cooking oil 3 tablespoons White wine 2 tablespoons Lemon 2 pieces Common seasoning a little (salt/ sugar/ pepper)
How to choose fresh chicken breast
- You should choose chicken breast that is light pink in color, bright, with a shiny surface, and slightly firm. Press it with your hand and feel the elasticity, the meat should be moist, dry, and intact without being dry or leaking water.
- Avoid buying pieces of chicken that are white or have white spots as they are often affected by chemicals or growth hormones.
- To ensure safety, you should buy chicken breast at large supermarkets or reputable stores and carefully check the expiration date as well as the quality of the packaging.
Tools needed
Steamer, bowl, meat grinder, large plastic box, large 150ml syringe, ,….
How to make low-carb chicken sausage
-
Prepare the ingredients
For the chicken intestines you bought, turn them inside out and rub them several times with salt to remove all the slime.
Next, soak them in a bowl of water with lemon juice, use a knife to scrape off all the slime from inside and outside the intestines, rinse and squeeze clean with water until the intestines become thin and white.
Tip: To make the sausage crispier and chewier, you can take the intestines out to sun for about 2 – 3 hours. This process usually takes time, so you need to prepare it a day in advance.Remove the skin from the chicken breast, soak it in salt water for about 5 minutes to eliminate the smell and wash it thoroughly several times. Slice it thinly and then cut it into bite-sized pieces.
How to clean chicken breast effectively, without smell- You can use salt or lemon to rub directly on the surface of the chicken breast to clean it, then rinse with water several times.
- Or soak it in water with a bit of ginger and rice wine for about 5 minutes and rinse it clean, this is also a very effective way to eliminate odors.
Peel the onion, wash it clean, and then chop it into small cubes. Peel the garlic cloves and wash them clean.
-
Mix chicken breast
Add the chicken breast and the prepared onion and garlic into a bowl, then gradually add red onion and minced garlic, 1/2 teaspoon of salt, 1/2 tablespoon of sugar, 1 teaspoon of ground pepper, 3 tablespoons of cooking oil, 2 tablespoons of white wine, mix well and marinate for about 1 hour to allow the spices to penetrate the chicken.
After 1 hour, add 4 tablespoons of corn flour to the mixture, then mix again to create stickiness.
Tip: If you don’t want to use corn flour, you can substitute it with oat flour!
-
Grind chicken breast
Add the mixture into a meat grinder, add a little cold ice and grind until it becomes smooth.
Tip:- To make the sausage delicious, you should not grind the meat when it is too warm, as the sausage can easily become crumbly. Therefore, add a little cold ice to cool down during the grinding process.
- If you do not want to add ice while grinding, you can reduce the temperature of the mixture beforehand by placing it in the freezer for about 30 minutes before grinding.
-
Stuff the sausage
Prepare a large plastic syringe of about 150ml, then tie the end of the sausage casing to the syringe. At the top of the syringe, you insert the filling and slowly pump it into the casing, ensuring that the filling is tightly packed inside.
When you see the sausage has reached the desired length, use a string to tightly tie the end and continue to use other strings to divide the sausage into several segments.
-
Steam the sausage
Prepare a pot of water, then place the sausage on the steaming rack and steam for about 40 minutes.
Tip: You should put the sausage in when the water is still cold to avoid tearing the sausage casing.After steaming, take the sausages out to cool and then put them in the refrigerator for storage. The dish is now complete.
-
Final product
The completed chicken sausage has a faint aroma of chicken and onion, and when eaten, it has a chewy and crunchy texture that is very appealing.
You can fry the sausages beforehand and serve them with white rice or with sauces like ketchup or chili sauce, which is also very delicious.
Hope that with the recipe that Dien May XANH shares with you today, you can successfully make low-carb chicken sausage. Hurry to the kitchen and prepare this dish for your family and friends to enjoy.
*Refer to images and recipes from the YouTube channel saigonfamily Vlogs
