Bird drum

Delicious bird sausage recipe: a feast of flavors and textures

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10

Bird sausage is a traditional dish often associated with holidays and festive meals. This recipe is not only easy to make but also full of flavor, with a rich taste and a texture that melts in your mouth. Additionally, it is an excellent way to use poultry meat, transforming it into a delicacy that can be served as an appetizer or snack.

Necessary ingredients:

- 1 turkey leg (approximately 600 g boneless)
- 1 chicken breast (approximately 600 g boneless)
- Salt and pepper to taste
- 1-2 tablespoons sweet paprika
- 1-2 tablespoons dried basil
- 1 head of garlic (approximately 6-8 cloves)
- 40-50 g powdered gelatin
- Roast bag
- A wooden cutting board and a weight (e.g., a can or a bowl)

Preparation steps:

1. Debone the meat: Start by deboning the turkey leg and chicken breast. Make sure to remove any bones and skin. Cut the meat into long, thin strips to allow the flavors to penetrate evenly.

2. Season the meat: In a large bowl, add the meat strips and sprinkle with salt, pepper, sweet paprika, and dried basil. Mix well so that each piece of meat is evenly coated with spices. This step is essential for achieving a sausage with an intense flavor.

3. Prepare the garlic: Peel the garlic cloves and crush them with a knife or garlic press. Add the crushed garlic to the meat bowl and mix again. The garlic will add an extra layer of flavor, giving the dish a rustic touch.

4. Incorporate the gelatin: Sprinkle the powdered gelatin over the meat mixture and mix well. The gelatin will help the sausage firm up and have a pleasant texture. It's important to ensure the gelatin is evenly distributed in the mixture.

5. Fill the roast bag: Transfer the mixture into the roast bag, making sure to fill it evenly. Tie the bag tightly at the opening, removing air from inside to avoid air bubbles.

6. Bake the sausage: Place the filled bag in the loaf pan and put everything in the preheated oven at 180°C (medium heat) for about 45-50 minutes. This baking time will allow the meat to cook well and the flavors to blend harmoniously.

7. Press the sausage: After the baking time is up, remove the pan from the oven. Place a wooden cutting board on top of the bag and put a weight (like a can or bowl) on top to press the sausage. This technique will help achieve a nice, compact shape.

8. Cooling and refrigerating: Let the sausage cool in the pan with the weight on top for a few hours. Then, refrigerate it to firm up for at least 8 hours, but ideally overnight. This step is crucial as it allows it to develop an even texture and be easy to slice.

9. Serving: The next day, remove the sausage from the roast bag and slice it thinly. You can serve it alongside pickles, fresh bread, or salads. A bottle of white wine or apple juice would be ideal accompaniments to complete the delight of this recipe.

Useful tips:

- Choosing the meat: Use fresh turkey and chicken for the best results. High-quality poultry will make your sausage truly delicious.
- Gelatin: Make sure the gelatin is well incorporated into the mixture. If using sheet gelatin, it needs to be soaked in cold water before adding it to the mixture.
- Variations: You can also add other spices or herbs, such as thyme or oregano, to give your sausage a personal touch. Additionally, feel free to experiment with adding vegetables like grated carrots or bell peppers for an extra splash of color and nutrients.

Nutritional information (per serving, approximately):

- Calories: 200 kcal
- Fat: 10 g (of which saturated fat: 3 g)
- Carbohydrates: 0 g
- Protein: 28 g

Frequently asked questions:

1. Can I use pork or beef?
Of course! Although the traditional recipe usually uses poultry, you can adapt the recipe using pork or beef, but be sure to adjust the baking time.

2. How can I make the sausage spicier?
Add a bit of dried chili pepper or chili flakes to the spice mixture for a more intense flavor.

3. What is the best way to store the sausage?
The sausage keeps well in the refrigerator, covered, for 5-7 days. You can freeze it, but make sure it is well wrapped to prevent freezer burn.

Bird sausage is a recipe that not only brings a touch of tradition to your kitchen but also an explosion of flavors that will delight anyone who tastes it. Don't hesitate to experiment with ingredients and flavors, transforming this dish into one that reflects your culinary style. Enjoy!

 Ingredients: 1 turkey thigh 1 chicken breast (after deboning about 1.2 kg of meat) salt pepper sweet paprika basil. 1 head of garlic 40-50 g powdered gelatin roasting bag