Chicken saucages

Course Sausage
Cuisine Frans
Servings 10 sausages



  • 375 g Chicken breast
  • 75 g Spek
  • 150 g Ui minced and oiled in the butter
  • 30 g porc fat
  • 105 g Crème fraiche
  • 45 g Aardappelzetmeel
  • 180 g Eiwit


  • 0,475 l Melk
  • 100 g wortel
  • 100 g Ui
  • 1 pcs orange zestes
  • to the taste Tijm
  • to the taste Bay leave
  • to the taste truffle and truffle oil optional


  • 2 meter lamb casing

Pocheren van de worstjes

  • 1 l Melk
  • 1 l water
  • 1 pcs orange zestes
  • to the taste thym and bay leave


  • Grind the chicken in the blender, add the creme fraiche, the potato starch and then the warm milk and then the chopped truffles (Optional). Season with salt and pepper. Fill the lamb casings with the mixture and make them 4 cm long.
  • Poach for 20 minutes in a mixture of water and milk and allow to cool in an ice water bath. Drain and pat dry.
  • Bake just before serving in brown butter.
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