Homemade chicken sausages

Melt the heavy cream in a preheated skillet. Fry the finely chopped leek and grated carrot until soft.

Add the spices to the sautéed leek and carrot: garlic, thyme, and bay leaf.

Pour in the milk, add the parsley sprigs. Bring to a boil and simmer for 10 minutes, covered, off the heat.

Remove the spices to a separate bowl.

Pour the milk through a sieve into the same bowl.

Puree the vegetables using a blender or meat grinder. Also, pass the fillet through a meat grinder and combine it with the vegetables in a deep bowl.

Add eggs, starch, dry white wine, salt, and pepper, and mix everything together.

Now we will form the sausages. For this, take 1 meter of clean prepared casings. If you don't have them, you can use regular food film.

Divide the mixture evenly and tie the sausages with a string.

For boiling the chicken sausages, bring water to a boil. Add fragrant pepper, bay leaf, and salt. Boil the sausages for 8 minutes.

For a nice golden crust, fry the sausages on a grill pan on both sides along with vegetables for a garnish.

Serve the homemade chicken sausages hot. Enjoy your meal!