I have made chicken sausages with different vegetable fillers before. They all tasted delicious, and my only reservation in those recipes, was the colour of the product. Cauliflower and other neutral colour fillers produce pale and anaemic looking sausages. All they required to have more typical sausage appeal, was colour. Beetroot was the obvious choice. I used organic cooked beetroot puree, which provided moisture, fine homogeneous texture and the colour to both chicken breast meat, and chicken thigh meat sausages. The colour looks particularly intense in raw mince, but nearly disappears after cooking, leaving nice pale pink overtone to the product.
I present two slightly different recipes. The first one using chicken breast meat, and the second using quality chicken skinless thigh mince, which I buy for more than 20 years from our favourite chicken shop in Heidelberg. The difference in protein and fat content in breast and thigh meat dictates a different amount of liquid added to the mince to get the same texture of the cooked sausage.
chicken breast sausages
- 650-700g chicken breast meat
- 2 cooked organic beetroot (200g puree)
- 3 garlic cloves
- 1 large egg
- 2-3 tea spoons of my own garlic, sweet chilli and hot chilli paste (prepared without parsley this time)
- one and a half tea spoon of sea salt
- 1/4 tea spoon of ground black pepper
- 30ml water (chicken or vegetable stock)
chicken thigh sausages
- 500g chicken thigh mince
- 3 medium size cooked organic beetroot
- 1 garlic clove
- 1 large egg
- one tea spoon of sea salt
- 1/4 tea spoon ground black pepper
- fresh herbs, spices and other flavourings optional, I added several dehydrated organic grape tomatoes
- cook unpeeled beetroot in boiling water until soft (it might take from 30 to 60 minutes, depending on beetroot size and type)
- cover beetroot with cold water and let it rest to cool down completely
- peel beetroot, cut it in 1-2cm pieces
- transfer into a blending glass and blend with a stick blender
- chop chicken breast in 1-1.5cm pieces or use chicken mince
- place chicken meat, pureed beetroot, an egg, salt, pepper (herbs, spices and flavourings if using) in food processor bowl
- process the mixture to fine texture, adding liquid (chicken stock/water) if using breast recipe half way
- spread a piece of cling film on a working surface (use heat-resistant variety of cling film)
- place sausage mixture and shape it as a log (it is easier done when piping mince mixture from the pastry bag with wide opening, use disposable plastic pastry bag, discard the bag after usage)
- roll sausage meat tight in cling film
- twist the two ends, and tie them securely with twine
- you can make each sausage individually, or roll the long sausage and make several smaller sausages, individual sausages make easier option for cooking
- place sausages in simmering water and cook them depending on their size for 15 -25 min
- take sausages out of the water, place them on paper towel to absorb water, take off plastic wrap
Sausages can be served with different salads. They can be stored refrigerated for 3-4 days in air-tight containers, or frozen for more prolonged storage.
These sausages can be sliced and used cold on sandwiches. They are delicious fried and served with scrambled eggs and fermented carrots.
When making these sausages for babies and young children take into consideration their taste and avoid strong flavourings. These sausages go well with any single or mixed vegetable mash. If you can tolerate potato or sweet potato (dairy free) mash, these would be the best option.