Poached chicken 'sausages'

Poached chicken 'sausages'


1 person made this

About this recipe: My husband won't eat chicken but he loved this! Very versatile. Can be a starter, main meal or even sliced up for a buffet - Simple ingredients, simple to make but delicious. To work out quantities, use one chicken thigh per person as a medium serving.

Carillion Bretagne, France

Serves: 4 

  • 4 skinless, boneless chicken thighs
  • 4 tablespoons pork sausagemeat
  • 4 teaspoons chopped fresh herbs
  • 4 teaspoons finely chopped onion or chives
  • 4 tablespoons breadcrumbs

Prep:15min  ›  Cook:16min  ›  Ready in:31min 

  1. Bash the chicken thighs flat.
  2. Mix all of the filling ingredients and spoon onto the flattened chicken. Roll up into a sausage shape then wrap in 2 layers of cling film, tightly until it is a bit like a sausage Christmas cracker. Twist the ends of the cling film.
  3. Put the 'sausages' into a microwave-safe bowl and cover with cold water. You can add a chicken stock cube to the water if you like but remember this when you season later. Microwave on high for 4 to 5 minutes. Reduce power to simmer and cook for a further 12 minutes.
  4. Cool slightly, then remove cling film and slice the 'sausage' and season to taste. Serve with baked potatoes, new potatoes or mash and your favourite veg.


As long as you use the pork sausage as a base, the rest of the ingredients for the filling can be whatever you want - finely chopped mushrooms, chopped olives, etc., but if you add chopped tomato make sure you use fresh tomatoes that have had the seeds removed otherwise the pork filling becomes too 'wet'.

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