Remove the skin from the thighs and separate from the bone. Cut into small cubes, salt and pepper to taste, add cream and mustard. Mix everything well and let stand for about 30-40 minutes.
Rinse the guts well and fill them with minced meat dividing into medium-sized sausages. Stuffing turns out a little liquidy.
Boil sausages in boiling water for about 20 minutes, after which you can fry in a pan. And you can also just immediately bake in the oven at 180 degrees for about 30-40 minutes until golden brown.
Chicken sausages with cream are very juicy, aromatic and tasty, they fit perfectly with any side dish. Such sausages can be cooked in a frying pan after boiling a little, in the oven or on an open fire for a picnic. Serve with your favorite sauces or just mustard. You can also pass the meat through a meat grinder, then the sausages will be more uniform, add a little garlic for piquancy if desired.