Chicken Sausage with Cucumber Pickles
This is a quick chicken sausage made with chicken breast and thigh, lamb fat, garlic, and a spice blend containing cumin, white pepper, fenugreek, ginger, paprika, cloves, nutmeg, cardamom, and pepper paste or dried pepper, then cooked in the oven. It is served with quick cucumber pickles, boiled for 2 minutes in a solution of water, salt, sugar, garlic, and lemon juice, then chilled in ice water and kept in the refrigerator.
A quick chicken sausage preparation served with cucumber pickles.
Like a fast sausage sandwich filling with pickles.
Keep the sausage fully cooked and serve with the pickles for a sharp contrast.
Ingredients
- 400 grams Chicken breast
- 400 grams Boneless chicken thigh
- 200 grams Lamb fat
- 6 cloves Large garlic cloves
- 1 tsp Salt
- 1/2 tsp Cumin
- 1/2 tsp White pepper
- 1/2 tsp Fenugreek
- 1/2 tsp Ginger
- 1 tsp Paprika
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
- 1/2 tsp Cardamom
- 1 tbsp Pepper paste or dried pepper
- 1 tea glass, 100 ml White vinegar
- Zest of half a lemon Zest of half a lemon
- 2 cups, 400 ml Water
- 2/5 tsp Salt
- 1/2 tsp Sugar
- 2 cloves Garlic
- Juice of half a lemon Juice of half a lemon
- 1/2 kilogram Local cucumbers
- A little Ghee
- 1/2 spoon Whole mixed-color peppers
- Samoon bread rolls
- Tomatoes
- 1 piece Kashkaval cheese
- Mayonnaise or garlic cream
- 1 Chili pepper
- Ayran
Instructions
- In a food processor, cut the chicken breast, boneless chicken thigh, and lamb fat into small pieces that will fit into the processor.
- In a food processor, grind the lamb fat first, then add the chicken pieces with six large garlic cloves.
- In a food processor, add the salt, cumin, white pepper, fenugreek, ginger, paprika, cloves, nutmeg, cardamom, and pepper paste or dried pepper.
- In a food processor, add 1 tea glass of white vinegar, 100 ml, and the zest of half a lemon.
- In a bowl, knead the mixture well by hand until it absorbs the flavors.
- In a bowl, spread the sausage mixture in a thin layer, then cover it and leave it in the refrigerator or freezer according to the time available.
- In a pot, prepare the quick pickles by mixing 2 cups of water, 400 ml, with 2/5 tsp salt, 1/2 tsp sugar, 2 garlic cloves, and the juice of half a lemon.
- In a pot, add 1/2 kilogram of local cucumbers to the solution after it comes to a boil.
- In a pot, let the cucumbers boil for exactly 2 minutes, then transfer them to ice water to stop the cooking.
- In a bowl, chill the cucumbers in the cooling water, then place the pickles in the refrigerator once cooled.
- In the oven, place the sausage mixture in a Pyrex dish and cook it over high heat from above and below until done; it needs approximately 20 minutes.
- In a frying pan, the sandwich can be toasted or pressed in a sandwich press after filling it with the sausage.