How to Make the Stuffing:

Cup of Yum
1. Cut 100 g (3 ½ oz) of chicken breast into small cubes. Set aside.
2. In an electric mixer, mix 300 g (10 ½ oz) of chicken breast, the cream and the egg white very finely.
3. Season with salt and pepper, then pour the stuffing into a salad bowl.
4. Add the diced chicken and mix well.

How to Mould the Stuffing:

1. Place about 25 cm (about 10 inches) of cling film on the worktop and place some of the stuffing on it.
2. Form a 3 cm (1 ½ inch) diameter chicken roll in the film. Roll the chicken’s cylinder in the film, tighten and tie the ends to enclose the stuffing.
3. Make several rolls to use all the stuffing.

How to Cook the Stuffing:

1. Cook the chicken roll in a pan of simmering water for 25 minutes. The water should not boil.
2. After cooking, allow to cool for a few moments and unpack the chicken roll.
3. Then cut the chicken roll into slices about 1 cm ( ½ inch) thick. Set aside in the fridge.

How to Make the Breadcrumbs:

1. Put 3 soup plates in front of you: one containing the flour, the other the eggs with the oil and salt and the last one containing the breadcrumbs and cumin.
2. Roll the nuggets in the flour, then in the eggs and then in the breadcrumbs. Repeat the operation a second time. Set aside.

How to Make the Gouda Cream:

1. In a saucepan, melt the gouda and milk over low heat. Do not boil.
2. Set aside the melted mixture in a cool place.

How to Cook the Nuggets:

1. Heat the oil in a saucepan.
2. Plunge the nuggets into it (in half).
3. Leave to cook and brown for about 2 to 3 minutes.
4. Drain and pat the nuggets dry on absorbent paper.
5. Serve them hot with the Gouda cream where you will soak them before eating them!
6. Variation you can also brown the nuggets in a frying pan with a knob of butter.
7. Tip: the sausages are easier to form with a firm stuffing and therefore very cold. Do not hesitate to place it in the freezer 30 min before you start.