Servings: 2 people
Ingrediënten:
- 300 grams Minced Chicken
- 100 grams Cheese (in 1 piece)
- 5 tablespoons BBQ rub
Overige Benodigdheden:
- Large stockpot
- Core thermometer with probe on wire
- Cling film
Instructions
- Put the minced chicken in a mixing bowl. Cut the cheese into 1 cm cubes and add them to the minced chicken. Mix everything together well.
- Place two pieces of cling film of about 50 cm on your worktop, partly overlapping with each other. Now take your minced chicken and cheese mixture and form a sausage about 5 cm thick on the foil. Roll the sausage in cling film until it is wrapped tightly. Now take the cling film again and roll the wrapped sausage tightly in a few more layers of foil. Place the sausage in the refrigerator for an hour to stiffen.
- In the meantime, fill the stockpot halfway with water and put it on the fire until it boils. Then turn the heat to low.
- Take the sausage out of the refrigerator and insert the probe of your core thermometer. Now carefully place the sausage in the pan with water and blanch the sausage until it has reached a core temperature of 70 degrees Celsius (158 Fahrenheit). Prevent the water from boiling by turning off the heat from time to time.
- Has the sausage reached the core temperature of 70 degrees (158 Fahrenheit)? Place the sausage on a plate. Let the sausage cool down a little while you fire up the BBQ.
- Prepare the BBQ for direct heat and a temperature of about 180 degrees (356 Fahrenheit). Sprinkle the BBQ rub on a plate. Then remove the sausage from the foil and pat it dry all around with kitchen paper. Then roll the sausage through the rub, until the sausage is covered with spices.
- Is the BBQ at the right temperature? Grill the sausage for 10 minutes all around nice and crispy. Then take it off the BBQ and let it cool completely. Or secretly taste a piece first and let it cool down afterwards. Enjoy your meal!
