Calories: 1505
Proteins/100g: 13
Carbs/100g: 6

We offer a recipe with a photo of sausage from chicken fillet at home according to Dukan. We already told you about, but this very tender, low-fat and fragrant chicken sausage is suitable for all stages of the diet. It takes a little time to cook it, but prepared meat must be marinated for 1-2 days.
Preparation time: 24 hours
It will take you 1 hour to prepare the sausage, from the listed ingredients you will get 4 servings.



Ingredients:
- chicken breast - 800 g;
- egg - 2 pcs.;
- leek - 100 g;
- onion- 50 g.;
- garlic - 4 teeth;
- chili pepper - 1 pc.;
- nutmeg- 1\2 pcs.;
- juniper berries - 4 pcs.;
- black peppercorns - 6 pcs.;
- Bay leaf- 1 PC.;
- rosemary - 2 sprigs.

How to cook at home

Ingredients. Two small chicken breasts are suitable for making this sausage.
Carefully remove the skin from the chicken breasts, try not to damage it - this is the casing for the sausage. Cut the meat from the bones small cubes. We make a mixture for marinating. Grind juniper berries, black pepper, garlic and bay leaf in a mortar. Mix the meat with salt and ground spices, add half of the grated nutmeg, carefully mix the spices with the meat. We put the skin and minced meat in one container, put it in the refrigerator for a day.



We make sausage. Fry the onion and leek, chopped very finely, salt, add to the minced meat. Remove the leaves from the stems of rosemary, chop finely, also add to the minced meat.



Adding chicken eggs mix the ingredients thoroughly. Minced meat should be kneaded for about 1 minute so that the ingredients become sticky.





Finely chop the pod green pepper chilli, mix well. We put half of the sausage mass on each piece of chicken skin.






Fry the sausages in vegetable oil on all sides, put them in a baking dish, add a few cloves of garlic and a sprig of rosemary. We put the form in an oven preheated to 160 degrees, bake for 30 minutes.








Then slice thinly and serve with fresh vegetables.






and how about

Species chicken sausage a lot has already been invented. And how diet recipes, and very satisfying. I offer another recipe for chicken sausage - according to Dukan, since the recipe has a lot of protein and little fat.

Ingredients for cooking chicken sausage according to Dukan.

Wash the chicken fillet, remove the film and pass through a meat grinder with a large grill.

Wash mushrooms and cut into small cubes.

Now combine minced meat with mushrooms and mix.

Add salt and spices, mix again.

Add egg white, mix very well again.

Add yogurt and stir.

And the last step is to add dry gelatin and mix thoroughly.

Form a sausage and wrap in cling film, using several layers so that it does not tear during cooking. Adjust the size of the sausage according to your taste.

Put the sausage in a saucepan, pour cold water and put on fire. When the water boils, cook the sausage for 40-50 minutes over low heat.

Cool the finished sausage in the casing and leave in the cold for 3-4 hours or overnight.

Dukan Chicken Sausage is ready for tasting. Release it from the film and serve.

Bon appetit!

On a strict diet, you have to deny yourself delicious food. purchased sausage even on holidays.

The du diet allows you to eat meat, which means you can try to cook sausage according to Dukan.

AT homemade sausage no dyes, stabilizers, preservatives - nothing more than natural meat.

And you can eat such sausage at any stage of the Dukan diet.

The only limitation may be that you have to give up pork meat.

For those who can not do this -.

Try 3 Dukan sausage recipes at home.

Turkey Dukan Sausage Recipe

Ingredients:

• 1.5 kg turkey meat
• 2 garlic cloves
• marjoram
• Bay leaf
• cumin (a pinch)
• pepper
• cleaned intestines

Poultry Dukan sausage:

1. Grind the meat through a meat grinder.

2. Add herbs and seasonings to taste, chopped garlic to the minced meat, pour in half a glass of water.

3. Mix well, salt and pepper.

4. Fill the intestines with minced meat tightly enough, tie the ends with threads.

5. Boil in hot water for 20-25 minutes.

How to make chicken dukan sausage

Ingredients:

• chicken fillet - 350-380 g
• skimmed milk - 150 ml
• egg white - 2 pcs.
• black pepper
• spices to taste

Cooking chicken sausage according to Dukan:

1. raw fillet cut into pieces.

2. Grind chilled chicken fillet in a blender until creamy, add proteins, pepper and salt to taste. You can add nutmeg if you like.

3. Pour cold milk into the minced meat and mix until smooth.

4. On a rectangular piece food film lay out 1/3 of the minced meat, wrap it in a sausage and tie the edges with a thread. So make 2 more sausages.

5. Pack them securely and tie them up.

6. Pour water into a saucepan and put on fire, bring to a boil and reduce the heat to a minimum so that the water does not boil.

7. Put the sausages into the water and press them down with a plate so that they do not float. Boil 40-45 minutes.

8. Remove and cool. Remove the film.

9. Lay out on the table parchment paper, sprinkle it with dried herbs, such as the famous Italian herbs seasoning.

10. Put the sausage on the herbs and twist so that it is all covered with them.

Wrap in parchment paper and refrigerate for 8 hours or overnight. Before serving, remove the paper and cut into slices.

Dyukanovskaya sausage in the oven

Ingredients:

• 600 g beef
• 300 g chicken breast
• 1-1.5 st. water (approx.)
• 1-1.5 st. tablespoons dry grain mustard
• 1.5 tsp salt
• ground black pepper - to taste
• garlic - to taste
• cleaned intestines - approximately 1.5 m

How to bake homemade sausage:

1. Soak the intestine and rinse under the tap.

2. Cut 100-150 g from beef and cut into small cubes.

3. Twist the rest of the meat together with the chicken breast into minced meat.

4. Add pieces of meat, mustard, salt, pepper, garlic to the minced meat. Stir.

5. Gradually add water and mix the minced meat thoroughly until the consistency of thick sour cream. Let it brew for 20 minutes.

6. When the minced meat is ready, fill the intestines with it.

7. Put the sausage on a baking sheet, after covering it with parchment and brushing with vegetable oil.

8. Send to a preheated oven to 185-200 degrees for 40 minutes.

Bon appetit!

Note: anything that is not included in the list of permitted products is prohibited. The list of prohibited foods at the end of the article is not exhaustive. If you are in doubt about whether you can eat a certain product, and it is neither on the allowed list nor on the prohibited list, consider that it is prohibited.
Cooking methods products - boiling, stewing, steaming, baking in the oven, grilling, grilling or frying without adding oil.
The following products are permitted without restriction, unless otherwise expressly noted in the list.

ALLOWED:

1. Lean Meat:
veal: chop, cutlets;
beef: tenderloin, steak, beef stack, sirloin, roast beef, minced meat not more than 5% fat (except entrecote and ribs);
horsemeat;
rabbit.

2. Offal:
beef liver
bird liver
calf tongue
lamb tongue
beef tongue(front end)

3. All types of fish are allowed: including fatty, lean, fresh, frozen, dried, smoked, canned, and crab sticks (ideal crab sticks: per 100 g of product 0.1 g of fat, 6 g of carbohydrates, 9 g of protein).

4. All types of seafood are allowed:
shrimps;
crabs;
crayfish;
oysters;
mussels;
scallops;
lobsters;
sea ​​urchins;
squids;
shellfish;
caviar (moderately, contains a lot of salt);
seaweed, cabbage;
other seafood.

5. All kinds of poultry are allowed, with the exception of ducks and geese:
hen;
turkey;
guinea fowl;
pigeon;
quail;
partridge;
pheasant;
other types of poultry

All poultry is consumed without skin and tail!

6. Lean Ham (2% to 4% fat):
fat-free pork ham;
turkey ham;
chicken ham;
hetchina grison;
bresaola;
Spanish sesina ham;
basturma, etc.

By ham, the French most often understand natural ham(a piece of meat cooked in a special way), and not what we call ham in Russia - sausage cooked in a special way! The fat content of ordinary Russian ham is around 30%, so choose wisely!

7. Chicken and quail eggs in any form:
hard boiled
soft-boiled
scrambled eggs
omelette

8. Low fat dairy products with no restrictions:
milk with a fat content of up to 1.5%;
cottage cheese 0%;
cheese 0%;
yoghurts without additives and fillers.

Yogurt flavored or with fruit filler - maximum 2 pcs. in a day.

9. At least one and a half liters of fluid per day:
water;
light drinks 0 calories, incl. coca-cola diets, etc.;
herbal infusions;
tea;
coffee.

10. Vegetable proteins
tofu;
seitan.

11. Oat bran- 1.5 tablespoons per day

ALLOWED ADDITIVES, SPICES, DRESSINGS:

low fat powdered milk- recommended;
sweeteners 0% - no restrictions (except fructose, glucose, sorbitol);
vinegar (balsamic vinegar can be in small quantities at the first stage, other types of vinegar up to 4 tablespoons per day);
soy sauce(salty);
tomato sauce and canned tomatoes(no sugar, in moderation);
adjika (moderately);
caraway;
garlic;
greens (parsley, basil, coriander, dill, tarragon, mint, rosemary, etc.);
any spices (turmeric, cloves, anise, cumin, cardamom, cinnamon, paprika, saffron, nutmeg, etc.);
gherkins - up to 2 pieces per day;
onions can be added when cooking, but not eaten;
lemon and lemon juice to improve taste as a condiment, not a fruit;
salt in moderation;
mustard;
diet ketchup without sugar;
ginger;
yeast in small quantities;
chewing gums without sugar;
paraffin (aka vaseline) oil for dressing salads and sauces, but not for frying! More than 1 tablespoon per day has a laxative effect;
gelatin 0 calories;
vanilla;
agar-agar;
sugar-free sucking sweets - maximum 4 pcs. per day, 7 kcal per candy.

FORBIDDEN:

Peanut;
all types of oil, except vaseline;
chocolate;
fruits;
regular ketchup;
regular mayonnaise;
olives;
sugar.

Again, please note that this list of prohibited foods is not exhaustive. If you're not sure if you can eat a certain food and it's not on the allowed or banned list, consider it banned!

Ingredients:

1. Chicken liver - 1 kg.

2. Chicken breast - 1 pc.

3. Onion - 0.3 kg.

4. Eggs - 6 pcs.

5. Carrot - 1 pc.

6. Milk - 150 ml.

7. Gelatin - 30 g.

8. Nutmeg - ½ tsp.

9. Italian herbs - 1 tsp.

10. Salt, pepper, bay leaf - to taste.

Cooking:

I really wanted an ordinary liver sausage, but when I read the composition of the finished store product, I immediately realized that such a “delicacy” was clearly not for our diet. Yes, and generally harmful to humans. Not only does it contain fat, a large number of animal fats, pork, and also a lot of stabilizers, such that even the names become scary.

So, let's start cooking.

In order for chicken meat to be tasty, it must be put in already boiling water.

We put the pan on the fire, when the water boils, put the peeled carrots, add the bay leaf and chicken breast. After boiling, boil for another 15 - 20 minutes.

We take out the chicken breast and carrots from the broth, let cool.

In the same way, we need to boil chicken liver. Only after boiling, you need to cook it for only 10 - 15 minutes. Then take it out on a plate and let it cool.

Cut the onion into small pieces and fry in a Teflon-coated pan until soft, stirring occasionally.

Thus, we have prepared the main ingredients for the further preparation of liver sausage.

Now it is necessary to pass all the prepared ingredients through a meat grinder with a fine grate, several times, to give elasticity to the sausage mass. Spices must be added to the prepared raw materials: Italian herbs, nutmeg, ground pepper, salt and mix everything thoroughly.


Add chicken eggs to the mixture, mix until the liver mass is elastic.


Pour gelatin into a container, pour 100 ml chicken broth and put on water bath until complete dissolution.

Pour the jelly mass into the prepared minced meat and mix everything well.


If a minced liver turned out cool (it should “lazily” drain from an inverted spoon), then dilute it with milk to the desired consistency and mix everything thoroughly again.

Since I was unable to purchase natural casing for the sausage, I used cling film.

Spread minced meat on cling film and roll into a sausage. We tie the ends with a thread.

To make the sausage tighter, I recommend using several pieces of cling film.


In the same way, we prepare sausages from the entire amount of minced meat.

For the final preparation of liver sausage, it is necessary to lower it into hot water and hold for 45 minutes at a temperature not exceeding 80°C.

For this preparation, I used a water bath.

After the set time has elapsed, remove the sausages and immediately cool in cold water.

When the sausages are completely cool, free them from the cling film and cut into portions.