Fingers Food Sausage Made With Chicken Potatoe And Vegetables For 10+ Months Old Babies

Yield: Approximately 24-28 bites
Serving Size: 4-5 bites for a baby, depending on appetite
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.

Recipe Intensity: Easy. This is a straightforward, mix-and-bake recipe perfect for busy parents. No advanced culinary skills required!

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Ingredients

The Protein:

• 1/2 cup (120g) ground chicken, thigh or breast

• Why we use it: Chicken provides a fantastic source of lean protein and iron, which is crucial for your baby’s growth and brain development.

The Carbohydrate & Binder:

• 1 medium (150g) russet or Yukon Gold potato, peeled and diced

• 1/4 cup (30g) whole wheat breadcrumbs (or oat flour for a gluten-free option)

• Why we use it: Potato adds softness and complex carbs for sustained energy, while breadcrumbs help bind the mixture together for the perfect, non-crumbly bite.

The Vegetable Medley:

• 1/4 cup (25g) carrot, finely grated

• 1/4 cup (25g) zucchini, finely grated and moisture squeezed out

• 2 tablespoons (15g) frozen peas, thawed

• 1 tablespoon finely chopped fresh parsley or spinach

• Why we use them: This colorful mix introduces a variety of vitamins and minerals. Carrots (Vitamin A), zucchini (hydration & potassium), peas (protein & fiber), and parsley (iron & Vitamin K) create a powerhouse of nutrition.

The Flavor & Moisture:

• 2 tablespoons (30ml) unsalted chicken broth (low sodium) or plain, full-fat yogurt

• 1 tablespoon (15ml) extra virgin olive oil

• 1 large egg yolk

• A pinch of mild herbs like thyme or a tiny pinch of garlic powder (optional)

• Why we use them: The broth/yogurt and olive oil ensure the bites stay incredibly moist. The egg yolk acts as a natural binder, and the mild herbs introduce new flavors without overpowering.

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Equipment You’ll Need

• Vegetable peeler

• Box grater

• Mixing bowls (2 medium)

• Fork or potato masher

• Fork or potato masher

• Baking sheet

• Parchment paper

• Small cookie scoop or tablespoon

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Step-by-Step Instructions

Step 1: Prepare and Steam the Potato (10 minutes)

Peel the potato and dice it into small, 1/2-inch cubes. The smaller the cubes, the faster they will cook. Place the diced potato in a steamer basket over boiling water. Steam for 8-10 minutes, or until the potatoes are very tender when pierced with a fork. This method helps the potatoes retain more nutrients than boiling.

Step 2: Prepare the Vegetables (5 minutes)

While the potato is steaming, prepare your vegetables. Finely grate the carrot and zucchini. This is a crucial step: place the grated zucchini in a clean kitchen towel or a piece of cheesecloth and squeeze firmly to remove as much excess moisture as possible. This prevents the final bites from becoming soggy. Finely chop the parsley or spinach. If using frozen peas, run them under warm water to thaw.

Step 3: Combine the Mixture (5 minutes)

1. In a medium mixing bowl, transfer the steamed, hot potato cubes. Use a fork or potato masher to mash them until smooth. Allow them to cool for a minute or two.

2. To the mashed potato, add the ground chicken, grated carrot, squeezed zucchini, thawed peas, chopped parsley, and breadcrumbs.

3. In a small separate bowl, whisk together the egg yolk, olive oil, and chicken broth (or yogurt). Pour this wet mixture into the chicken and potato bowl.

4. Using your hands or a spatula, mix everything together until it is very well combined. The mixture will be soft but should hold its shape when pressed together. If it seems too wet, add a teaspoon more of breadcrumbs. If it seems too dry, add a teaspoon more of broth or yogurt.

Step 4: Shape the Bites (5 minutes)

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Using a small cookie scoop (about 1 tablespoon in size) or a heaped tablespoon, portion out the mixture. Roll each portion gently between your palms to form a small, log-like shape or a small ball. The log shape is often easier for babies to pick up than a perfect sphere. Place each shaped bite onto the prepared baking sheet, leaving a little space between them.

Step 5: Bake to Perfection (15-18 minutes)

Place the baking sheet in the preheated oven and bake for 15-18 minutes. The bites are done when they are firm to the touch and have a light golden-brown color on the outside. The internal temperature should reach 165°F (74°C) for the chicken.

Step 6: Cool and Serve

Remove the bites from the oven and let them cool on the baking sheet for at least 5-10 minutes before serving. They must be cool enough for your baby to handle safely. Test the temperature yourself by breaking one in half; the center should be warm but not hot.

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Serving Suggestions for Your Little One

• First Time: Offer 1-2 bites on your baby’s high chair tray. Let them explore the texture with their hands. Don’t be alarmed if they squish it—this is part of the learning process!

• With a Dip: For an extra nutrient boost, serve alongside a small dollop of full-fat Greek yogurt, hummus, or a simple avocado puree.

• Complete the Meal: Pair these bites with a side of softly cooked broccoli florets or a thin smear of a fruit puree on the tray for them to dip into.

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Storage and Reheating

• Refrigeration: Allow the bites to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.

• Freezing (The Best Option for Batch Cooking): Arrange the cooled bites in a single layer on a parchment-lined plate or baking sheet. “Flash freeze” for 1 hour until solid, then transfer them to a freezer-safe bag or container. This prevents them from sticking together. They will keep for up to 3 months.

• Reheating: From the fridge, you can serve them cold or warm them gently in a microwave for 10-15 seconds, or in a toaster oven/regular oven at 325°F (160°C) for 5-8 minutes. From frozen, bake at 325°F (160°C) for 10-12 minutes, or until heated through. Always check the temperature before serving.

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Nutritional Information (Per Serving – 4 Bites)

• Calories: ~85 kcal

• Total Fat: 3.5g

• Saturated Fat: 0.8g

• Cholesterol: 55mg

• Sodium: 35mg (naturally occurring)

• Total Carbohydrates: 8g

• Dietary Fiber: 1g

• Sugars: 1g (naturally occurring)

• Protein: 6g

Key Nutrients: This recipe is an excellent source of Iron, Vitamin A, Potassium, and Choline, supporting your baby’s immune system, vision, and overall cellular function.

Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients you use. Always consult with your pediatrician about introducing new foods to your baby.