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.

Ingredients

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

Method

• 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.

Notes

• 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.