Sausages with chicken

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We clean and wash the cabbage leaves well.

In the robot we put the meat, onion, rice, salt and pepper.

Mix until smooth.

We fill the cabbage leaves forming sarmalute.

We place them in a pan greased with lard, sprinkling between layers thyme and dill.

Add enough water to cover them.

Put the broth and let it boil over low heat, often stirring in a circular pot.

Atypical sarmalute recipe with couscous and chicken

For those who have the impression that the sarmalutes are typically Romanian, here is a different option, with a Mediterranean composition and a little chicken.

So if you haven't had time to make Christmas sarmale or the ones you still have in the fridge are no longer to your taste, we recommend you try this atypical recipe.


-a half cup of water,
-a quarter cup of uncooked couscous,
-a lot of freshly chopped parsley,
-a lot of chopped mint,
-lemon juice,
-three tablespoons of extra virgin olive oil,
-two teaspoons of chopped garlic,
-salt and freshly ground pepper,
-400 g of chicken breast,
-a large tomato, cut,
-a cup of cucumber without peel, finely chopped,
- beef or spinach leaves, scalded.

-Bring the water to the boiling temperature and add the couscous.
-Take the pot off the heat, cover and leave for five minutes to swell well.
-Meanwhile, mix the parsley with mint, lemon juice, oil, garlic, a little salt and pepper in a small bowl.
-Marinate the chicken with a teaspoon of parsley mixture and fry in a pan until well penetrated. Then cut into small pieces.
-Add the parsley mixture to the couscous, along with the tomato and cucumber. Assemble the sauerkraut: on each leaf put a large spoonful of couscous with vegetables and a few pieces of chicken, then roll tightly and let cool.

It is a fairly consistent dish, but it & ldquopica & rdquo very well both on hot summer days and in winter.

Cabbage sausages created with chicken filling

The cabbage leaves are unfolded. Put water in a pot, add a tablespoon of salt, boil water and scald the cabbage leaves. After scalding the cabbage leaves, take them out on a wooden floor and let them cool.

Put water over the Chinese mushrooms to hydrate (if they are dry mushrooms). In a wok add a tablespoon of sesame oil and heat the oil. Crush the garlic and chop the minced chicken.

Put finely chopped walnuts and soybeans in a bowl. Add the garlic and minced ginger to the wok, over which you add the chicken to brown.

Fry the chicken, stirring constantly. After the meat is browned, add the soybeans, mushrooms and walnuts, over which you pour the soy sauce, oyster sauce, a tablespoon of sesame oil, glutamate, salt and pepper (1/2 teaspoon). Brown the whole composition, stirring from time to time, until all the sauce evaporates, then turn off the heat and let it cool.


Stuffing: 1 kg of minced pork meat, 50-70g of rice, 250 g of chopped and slightly chopped onion in 2 tablespoons of lard or oil, 1 egg, a tablespoon of tomato juice, a small cup of cold water, a tablespoon with flour and spices - dry dill, pepper, salt half a teaspoon of sugar. We mix all these ingredients and start making the sarmales.

You also need: 2 sauerkraut, 2 tablespoons tomato juice, 4 berry seeds, a few sprigs of thyme and dill. In the pan we first place thick ribs of cabbage, left over from the leaves and enibahar. Then place the stuffed cabbage, put finely chopped cabbage on top. Pour the tomato sauce, add hot water to cover them, put the thyme sprigs on top, cover them with an overturned plate, press them a little, and let them simmer over low heat.
I put the pan with cabbage rolls on a board - like the one for baking peppers - and so the pan stays clean on the outside as well, and on the inside they don't stick, so the risk of smoking is excluded.
Boil for about 2 hours - try from time to time to see if they are cooked - that is, the leaf should not be hard. Talk about rubbing salt in my wounds - d'oh!

"Two babes were guarding them,
It was still in their mouths. "


Happy Birthday ! I wish you from the bottom of my heart, a wonderful new year, with joy, health, happiness and love! I hug you dearly, and I wish you a dream night with your loved ones!

The new year is knocking at the door. evil becomes ashes, joys and health, may the lord give you everything and when you do not think you will be even happier. Cami

Happy New Year, with much health, happiness and accomplishments, with your loved ones! HAPPY BIRTHDAY !!

Happy Birthday!
A happy New Year full of achievements on all levels!

In 2010, to have a lot of warmth in your soul and at home, joy in your heart, a lot of health. HAPPY BIRTHDAY!

Delicious sarmale recipe.
I wish you a 2010 full of serene days and fulfilled dreams.
Happy Birthday!

happy Birthday and much happiness!

Happy Birthday ! Happy New Year!

A sage said: A human's wealth is measured by the number and quality of friends he has. Thank you for being a part of my fortune. Happy New Year 2010
a kiss
+ * .. (+ HAPPY *. + *.
. * + (+ .. * NEW YEAR. + * ..
(.. + * . ) .. * + * .. ). *
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I wish you this year to be wonderful for you and yours, this year to fill you with gifts
Love, fortune, health and friendship, thank you for your words Ana

With all the scent of flowers, with all the lights in the world, with all the smiles of children, I wish your dreams to come true. Have the most beautiful 2010! Happy Birthday!

Happy Birthday ! A new year with joys and accomplishments! And in order for you to do well from the very beginning, I invite you to pick up prizes and a leap! Many kisses.

An interesting recipe with chicken - instead of meatballs, which many are bored with!

Chicken leg rolls are fragrant, tasty and appetizing. You will surely like them!

-salt, ground black pepper - to taste

-120 g of natural yogurt or fermented cream

-dill and parsley - to taste

1.Bone the chicken legs. Wash and dry them with paper towels.

2.Then cover them with cling film and beat them with the meat hammer on both sides.

3.Place them on a plate and sprinkle with salt and ground black pepper to taste.

4. Prepare the filling: put the yogurt, cream cheese, garlic passed through the garlic press and the chopped greens in the blender bowl. Mix them very well. If necessary, add a little salt.

5. Spread the resulting composition on the surface of the chicken legs. Then roll them into rolls.

6.Place the rolls in an oiled pan.

7. Cover the tray with aluminum foil and place it in the preheated oven to 180 ° C‌. Bake the rolls for 30 minutes.

8. With 5 minutes before the end of the baking time, remove the aluminum foil from the surface of the rolls and put a few slices of cheese on them.

Chicken breast wrapped in bacon

The chicken breast is cut into thicker strips, in about 12-13 pieces. Season to taste, no salt is needed, as the bacon is quite salty. Leave for about half an hour, then wrap each piece of meat in strips of bacon.

Put the chicken pieces in a tray that is put in the hot oven at about 200 degrees C, for about 30-40 minutes.

Serve with a garnish of your choice or pickles (for example, with a sauerkraut salad).

TOTAL: 700 grams, 1352 calories, 142 proteins, 83 lipids, 0 carbohydrates, 0 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.

4.5 Based on 20 Review (s)

Fasting sarmalute in the oven an extremely simple and delicious recipe

Baked fasting sarmalute an extremely simple and delicious recipe, the traditional fasting sarmale recipe with rice, mushrooms and cabbage. Old recipe step by step.

Ever since I was little, my grandmother used to tell me that a woman had to know how to make sarmale and I understood why when I was growing up. I came home and in the whole house there was a sensational smell of thyme, of cabbage in short: of sarmale (not to mention the taste).

Sarmalele is a dish very common on Romanian tables, with them we delight our family and guests, they are made through different recipes, today I will present my recipe for fasting sarmalute in the oven, which is a simple but extremely tasty.

Fasting sarmalute in the oven an extremely simple and delicious recipe

Cristina's world

Because phase I of the diet I follow, the Montignac diet, does not allow me to eat rice, I replaced it with green lentils. The idea is wonderful, especially since lentils have not changed the taste of sarmalutes and have the right texture.

- 1kg minced meat, pork and beef mixture
- a cup of dried green lentils
- two onions
- a box of diced tomatoes in broth
- salt, ground pepper, dried dill and chilli powder
- vine leaves preserved in brine
- two tablespoons tomato paste
- three bay leaves
- 5 tablespoons oil

The first time I put the canned vine leaves in brine in a bowl with plenty of cold water to get rid of excess salt.
In another bowl, I mixed the minced meat with the lentils, the finely chopped onion, the diced tomatoes in the broth and the spices. I put a little salt, because the leaves also have a lot of salt and I didn't want the salty food to come out.

On the bottom of the pot in which the sarmales were to be boiled, I placed some vine leaves and poured the oil and tomato paste dissolved in a little water. I placed the sarmales on their feet, as I saw at Laura Laurentiu's because they fit better and come out easier when they are ready.

I poured enough water to cover the sarmalute, I added the bay leaves and I covered the pot with a lid. I boiled the sauerkraut over low heat for about 2 hours.
I served them with 12% fat cream and pickled hot peppers.

Simona's World

Lately, because I don't have time to spend so much time in the kitchen, I have either prepared simple dishes or cooked them in the oven. And since the chicken is my favorite, and yes, I'm happy to have it in the yard, I messed with it by combining it with some minced meat. What came out? A goodness.


I kept saying that I also make a stuffed chicken and look that I also made other things !! :(

How not to be so good stuffed. A real treat.
And yours looks wonderful so beautifully browned.
I love you!

Dear Simo, you made a good food. This baby of yours is making us dark. of lust: P I kiss you

Woe to me, what a delight! It looks very good and I am convinced that it is also delicious!

It can only be very good! I saved the recipe)

Must try for my carnivorous Diana!
Pup with love!

an irresistible combination, looks very delicious, likes like likes like! )

Yammy! I like stuffed chicken!

I'm a carnivore too, and such a chicken is undeniable! Kiss!

Why did I start looking at you on the blog at this hour? That chicken looks really good and made me want to.

Mmm, that looks good. What a craving you gave me! Yummy!

how can I refuse such kindness?
kiss and good night!

It was definitely a goodness, a recipe that must be tried! Kiss

Hi! the time has come for Adnia & # 39s blog to take to a new level, to receive a new name and a house, which is at your disposal starting today! So, I invite you with emotions to cross the threshold of my dear Recipes, which you can find from now on here:
Also, if you follow me on the blogroll, I kindly ask you to change (again, with all the necessary excuses) the link in your blogroll!

I could not miss such goodness! Yummmmy :)

I kiss you and thank you for your appreciation !!

Mother, mother what goodness. Beautiful evening. Kiss!

I really like what you did here!

Happy celebrations! A Christmas with peace of mind, with positive thoughts and a better 2014!

Two wonderful chicken recipes. You have not eaten meat tastier than this! Real culinary discoveries!

Two recipes with chicken, which is impossible not to come out! Warm delicacies for lunch or dinner!


-2 tablespoons oil (+ for frying)

-salt, ground black pepper - to taste

-a spoonful of flour

-300 g of fermented cream 20%

- ground coriander - to taste

-chicken spices - to taste

-green - to taste (green onions, parsley).

1.Cut the chicken and cut it into pieces. Put them in a deep bowl.

2. Add salt, ground black pepper to taste and 2 tablespoons oil. Mix well with your hands so that the spices and oil are evenly spread on all the pieces of meat.

3. Let the meat marinate for 10-15 minutes.

4.Cut the onion into thin crescents.

6. Fry the pieces of meat in oil, over high heat, on both sides, until golden brown. Transfer them to a plate.

7. Fry the onion on the same pan until it softens and begins to brown.

8. Add the flour. Mix very well.

9. Add hot water, salt to taste, ground coriander to taste, spices for chicken to taste and fermented cream. Mix very well.

10.Put the pieces of meat in the sauce obtained. Cook them for 30-40 minutes, over low heat, under the lid.

11.Then add the garlic and chopped greens. Cook for another 5 minutes.

12. Serve the chicken with the cream sauce and garnish, which you like!


-2 large, rectangular glues

- ground coriander - to taste

-sweet peppercorns - to taste

-chicken spices - to taste

1.Cut the chicken and cut it into pieces. Put them in a deep bowl.

2. Add salt, paprika, ground coriander and chicken spices to taste, garlic passed through the garlic press and kefir. Mix well by hand to spread the spices and kefir on all pieces of meat.

3. Allow the meat to marinate for 1-2 hours.

4. Soak the sticks in milk. Wallpaper a deep, rectangular tray, measuring 17 x 26 cm, with them, so that their edges remain outside it: place each glue on half a tray, overlapping them.

5.Place the pieces of meat in the pan. Cover them with the free edges of the glue.

6. Pour the remaining milk into the tray, spreading it evenly.

7. Bake the preparation for 60 minutes in the preheated oven to 180 ° C‌.


  1. Dagis

    I don't really understand what it means?

  2. Derebourne

    In my opinion you are not right. I can prove it.

  3. Zolosar

    Pts liked it, laughed)))

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