Homemade chicken sausages

Cut the breasts into small pieces and cook the chopped carrot for 3 minutes in the microwave at maximum power with very little water.

Place the breast in a mincer with the cooked carrot and spices.

The resulting dough is put in a pastry bag or in a freezer bag and left for a while in the refrigerator to make sticks with a certain consistency.

On a film, make sticks of dough. Then cut them in film and wrap each sausage like a candy (see next step).

Once each future sausage is packed, it is placed in a steamer and cooked for 8 minutes with water at 120°.

Unwrap the sausages and keep them to eat when desired. I usually grill them with a drop of olive oil.