Chicken Sausages with Shiitake Mushrooms
The bacon is cut into small pieces and placed in a pan, where it will be fried over medium heat. It is important to be careful not to fry it too hard or burn it, as its intense flavor can become bitter. Once the bacon has released its fat and become crispy, it is removed from the pan and set aside, keeping the fat rendered in the pan. In the remaining fat, add the mushrooms, which have been well washed and finely chopped. If we notice that there is not enough fat, we can supplement with a little oil; I recommend grape seed oil for a subtle flavor. The mushrooms are fried together with the chopped onion, adding a teaspoon of paprika, salt, pepper, and a teaspoon of dried parsley, which will provide an extra flavor. When the mushrooms are cooked and have absorbed the flavors, they are removed to a small bowl, along with all the fat from the pan, so as not to lose any taste. The meat is cut into strips and minced together with the fried bacon and mushrooms. This rich combination will give the sausages a perfect texture and a special taste. All the ingredients are mixed well, seasoned with salt, pepper, crushed garlic, and fresh parsley, as well as other flavors you like, such as thyme or oregano. It is essential to taste the mixture from time to time to adjust the spices according to personal preferences. After kneading is finished, the intestines for the sausages are filled and left to dry for a few hours or, ideally, overnight. The next day, the sausages are placed in bags or containers and can be stored in the freezer for later use. When you want to prepare them, you can fry them in oil or bake them, serving them alongside your favorite side dish, whether it’s fries, salad, or grilled vegetables. If you prefer a sausage-free option, the mixture can be shaped into larger meatballs, which are flattened to a thickness of 1 cm. These meatballs are frozen separately on baking paper, and once they are completely frozen, they are packed into plastic bags, 2-4 pieces each, and placed in the freezer. The meatballs prepared this way can be grilled and are ideal for serving in hamburgers or cheeseburgers. Every time you prepare them, you will be greeted by delicious aromas and a taste that will delight even the most discerning taste buds. Whether you choose the sausages or the meatballs, this recipe will surely become a favorite in your kitchen.
Ingredients
- 6 slices of smoked bacon (more fat than meat) 300 g shiitake mushrooms 1 kg chicken (thighs
- upper part and boneless) 500 g chicken (boneless breast) garlic (I used about 12
- 15 cloves but it can be adjusted to taste) salt and pepper to taste 1/2 teaspoon paprika dried parsley 3
- 4 teaspoons grated Parmesan about 50
- 70 g (optional) other flavors you like (rosemary
- basil
- thyme
- etc.) 1 onion
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