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Poultry Apple Sausage - Enjoyable Preparation

For years, considerations in regards to the calorie and fats content material in commercially manufactured Italian sausages could have led individuals to buy them much less regularly. However, the prospect of crafting your individual wholesome and delicious do-it-yourself Italian sausages, similar to poultry apple sausages, is an enjoyable alternative.

Lean and moist Italian sausage recipes may be created utilizing hen, onions, leeks, and lemon. Despite the detailed directions, the process is easy. If sheep casings are unavailable, plastic wraps can be used for poaching, making this combination suitable for poached meatballs in broth.

Allocate an hour for preparation and forty minutes for cooking, and gather the next ingredients:

1 massive apple

2 medium-sized leeks

1 medium-sized onion

1/3 cup of parsley

2 tablespoons of olive oil or canola oil

Forcemeat (half a pound floor chicken breast, white pepper, lemon, and salt)

1 pound chicken

Pastry case (#8)

Sausage casings

1/4 cup mustard

1/4 cup bitter cream

2 cups lingonberry jelly

half of cup crushed ice

The Apple Garnish:

Cut the green a half of the leek and cook dinner it in salted boiling water for one and a half to 2 minutes till tenderized. Remove from the water and force out extra fluid. Dice them.

Cut the apple into 1/4 inch pieces.

Chop the yellow onion and parsley.

Preheat oil. Add the apples, parsley, onion, and leeks. Sauté till golden brown. Pour the mix into a large bowl. Allow it to cool and refrigerate.

Preparing the Stuffing:

Put the salt, pepper, and meat collectively into a mixer for half an hour.





Drop the crushed ice into the food processor with the other components. Continue processing for a few minutes. Transfer the farce into a medium-size bowl and refrigerate.

Assembling the Sausage:

Cut leg meat into quarter-inch cubes. Zest lemon. Combine the farce, apple garnish, and recent lemon juice into a bowl. Add the cubed rooster and mix nicely.

Tie one finish of the outer shell. Place the mixture right into a pastry case. Stuff the combination into the sausage casing and tie the opposite finish.

Squeeze the sausage after every four inches to separate the combination. Twist at these factors to realize the specified sausage size.

Boil them in a pan for fifteen minutes. Remove and bake in the oven for 12 - quarter-hour till browned.

Add sour cream and mustard. Place mustard marinade onto a plate in an ornamental method. Garnish with lingonberry earlier than serving.

Serve..