Wednesday, May 16, 2012

Allergy free skinless garlic quinoa chicken sausages recipe

If the additives in sausages mean you can't eat any of them then this is a quick solution you can use.

  • 700gms chicken mince
  • ½ cup Quinoa
  • 1 tsp salt
  • 1 tsp cracked pepper
  • 1 tsp garlic powder
  • 1 pinch chilli powder

  • Mix all ingredients in a bowl.
  • Combine with your hands until the mix is even.
  • Divide the mixture into balls about a handful in size.
  • Roll out to desired thickness but keep in mind the thinner they are the more fragile they are.
  • Place on a plate and refrigerate for up to an hour (if mince is already cold then this step may be skipped).
  • Cook as per normal skinless sausages.

  • It is easier to shape the mince when your hands are slightly damp.
  • You can make these any flavour you like.
  • To add more moisture if these are too dry for you, then use a 1/4 goat's milk or 2 tsp Orgran No Egg whisked with 60mls water until thick. If the mince mixture is too soggy though you will find the sausages easy to break and hard to mould.

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