As Lincoln gets more confident with feeding and exploring food, I try to create more finger food options for his solids journey. These chicken sausage fingers are a great size for him to grab, and easily crumble so he can gain confidence biting and chewing his food. Please keep in mind when making these, the mixture may feel like it’s holding a lot of moisture but it does evaporate during the baking process.
Makes 20-21
Ingredients
500g lean chicken mince
100g baby spinach leaves
50g bread crumbs
20g shredded chedder cheese
1 onion, roughly chopped
1 celery stick, roughly chopped
1 carrot, peeled & grated
1 egg, lightly beaten
3 garlic gloves, crushed & peeled
2 tsp mixed herbs
Method
Line a baking tray with parchment paper and set the oven to 170 degC (fan forced).
In a food processor blitz the onion, celery and garlic together. The mixture will be quite wet, so place it into a sieve and squeeze out as much excess liquid as you can. In a large mixing bowl, combine all the ingredients together and mix until all combined.
Shape 45-50g portions of the mince mixture into little logs and place on the baking tray at least one centimetre apart. Bake in the oven for 30-35 mins, or until the internal temperature is at least 74 degC (this is when chicken is fully cooked). Cool until lukewarm temperature before serving to baby.
Chicken sausage fingers will keep in an airtight container refrigerated for up to three days, or frozen for up to three months. Be sure to reheat them carefully before serving to baby.
