Chicken sausage rolls with dried apricots and sage "sous-vide"

Category: Cold meals and snacks
Chicken sausage rolls with dried apricots and sage "sous-vide"

Ingredients

Chicken fillet 4 things. large
Salt, spices taste
Dried apricots (prunes) 4-5 pcs. on a roll
Sage fresh 2-3 leaves per roll
Fresh chili 3-4 rings per roll

Cooking method

  • I used:
  • 🔗
  • 🔗
  • Soak dried apricots in hot water, rinse, drain the water, dry dried apricots with a towel.
  • Free the chicken fillet from the small side fillets, cover with foil, and beat with a hammer to a thin layer.
  • Chicken sausage rolls with dried apricots and sage "sous-vide"
  • Salt the fillet a little to taste, spread the bitter pepper, dried apricots, sage leaves on a plate of meat, roll the meat into rolls, set aside.
  • I have bitter chili pepper without seeds, so there is practically no bitterness and pungency in it, only a small bitterness for taste, which is not particularly felt in ready-made sausages. If you add fresh chili peppers, it is also advisable to remove the seeds.
  • Chicken breast meat is dry by itself, so you can put a small piece of butter with dried apricots and herbs. I have both chili and sage in olive oil, and that was enough to soften the taste of white meat.
  • Chicken sausage rolls with dried apricots and sage "sous-vide"
  • Spread the transparent film on the table: two overlap layers, and one layer for strength in the middle. Put each roll on the edge of the film, overlay the remnants of small files around the edges, roll the rolls in the film, rolling tightly. Tie the edges of the rolls tightly so as to obtain a dense sausage.
  • Chicken sausage rolls with dried apricots and sage "sous-vide" Chicken sausage rolls with dried apricots and sage "sous-vide"
  • It turned out four sausages:
  • Chicken sausage rolls with dried apricots and sage "sous-vide"
  • I put the sausages in the zepter pan (with a thick bottom, which accumulates and keeps heat well), pour in enough water to cover the rolls completely. I insert a temperature probe into the pot to regulate the temperature of the water.
  • I turn on the strong heating of the stove, bring the water to the prescribed 95-98 * C (as can be seen on the temperature probe), and immediately turn down the fire to the lowest. The thick bottom of the pan keeps heat well, and the temperature begins to drop very slowly to the prescribed 80 * C and is kept at such a level constantly, which is necessary for making rolls.
  • Chicken sausage rolls with dried apricots and sage "sous-vide"
  • After 45 minutes, I check the readiness temperature of the rolls with a thermoprobe, the inside of the meat should have a temperature of 70-71 * C, which is what actually happens.
  • I immediately turn off the heat, take out the rolls on a plate to cool down so that the meat is not overcooked in hot water and does not fall apart during slicing. The finished sausages turned out to be 17 cm in size and 5 cm in diameter, rather large))
  • Chicken sausage rolls with dried apricots and sage "sous-vide"
  • After cooling, I cut the rolls.
  • Chicken sausage rolls with dried apricots and sage "sous-vide"
  • Chicken sausage rolls with dried apricots and sage "sous-vide"

Note

Delicious juicy meat!
These rolls are perfect for all occasions: from breakfast to a festive table!
I made two rolls with dried apricots and prunes.
Cook with pleasure and bon appetit! Chicken sausage rolls with dried apricots and sage "sous-vide"

tanya28
Super!
Merri
Tatyana, you can not eat it, just watch! How beautiful!!!
Admin
Girls, THANKS!

Irinka, or you can do both at once - and watch and eat, it turned out to be delicious!
Kalyusya
Quote: Admin

but you can do both at once - and watch and eat, it turned out to be delicious!

Chicken and dried apricots are delicious! There is a salad where prunes are added to the chicken, but my son doesn't like him, and I replaced prunes with dried apricots. It turned out to be not only edible, but also delicious. Now that's the only way.

And these sausages are also beautiful on top of everything else. To bookmarks.
Mar_k
Well, just delicious!
Babushka
How beautiful! I can imagine how delicious it is!
Twist
Tanyushahow tempting! The cut of the rolls is fantastic!
Lenok458
Thank you so much for the sausage rolls! I did it the next day, without shelving it.The camera, the phone were discharged, and when they charged, there was nothing to photograph. The rolls went off with a bang. Delicious.
Admin

Girls, THANK YOU all very much!

Lenochka, it means it is very tasty, if in a moment they ate everything Prepare for health
lu_estrada
Tanya, can I cook your sweets in the CUCKOO CRP-HW1087FB multicooker (the latest model).
All your recipes will win you over with the simplicity of preparation using the most common products, but the results are always impressive.
A very nice and tasty dish.
Thank you.
Admin

lu_estrada, THANK YOU! Nice to hear!

I am not familiar with this model of pressure cooker. But you can cook if you select the manual mode, where the temperature is set to 80 * C.
The principle of sous-vide cooking involves cooking at a low temperature, when the liquid does not boil, and the sausages are in hot water for some time until cooked.
Therefore, the taste of meat is completely different.

If you do not observe the temperature regime, then you can use steam cooking, stewing, and so on - it should turn out
lu_estrada
Tanya, I am very grateful to you for the wonderful rolls. I cooked in a cuckoo. There is no temperature regime in it. But I boiled water on a multi-cooker and put it on heating, only there is a temperature from 60C to 80C. I set 80C and put the sausages, but I had to keep it for 70 minutes until the temperature inside the sausage reached 71C. Multiple thanks from my husband. I didn't have sage, I put mint leaves with dried apricots, and cilantro leaves with prunes. A wonderful and easy-to-serve dish, and how yummy mmm, thank you very much P.S. I can not insert a document confirming my gratitude - photo.
Admin

lu_estradaTHANKS for your attention to my recipes

Indeed, everything just turns out It turned out that a cuckoo can keep the temperature. The temperature inside the meat depends on its weight, on average 50-55 minutes per 1 kg. meat + another total time 15-20 minutes.
The filling of sausages can be made depending on the availability of additions and your own taste

And my husband is always a grateful spectator and eater, and a connoisseur of our sweets as he says and so be!
Thanks to my husband for the review of the tasty treats in your performance, my only ideas

It's easy to insert a photo: in the ANSWER window there is a line at the top of the "Gallery for inserting photos into a message" and under it is a SHOW button, so click on this button and upload your photo from your computer, and under it take a link, paste it into your post. I hope I can insert

Enjoy cooking!
lu_estrada
Tanechke-Admin, enormous thanks.
Chicken sausage rolls with dried apricots and sage "sous-vide"
Admin

Oh, beautiful sausages turned out! There is something for my husband to praise you, there is!

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