Chicken sausage with your hands
• Chicken sausage with your hands
Chicken fillet 600g
Chicken thighs 400g
Salo - 200 g
Garlic - 6 cloves
Water - 50 ml
Salt - 1 tsp..
Black pepper - to taste
Natural shell - 1, 5 m
1. Salo diced 0 0 5 cm to 5 cm (as one cell in a notebook).
2. chicken cut into cubes with a side of approximately 1-1, 5 cm.
3. On a fine grater grate the garlic.
4. Stir, add salt and pepper, add water and mix well.
5. Natural casings (intestine) thoroughly rinse the inside and outside. With the grinder to remove the knife and grill, set the nozzle for stuffing sausages. Pull the intestine to the nozzle. Edge guts to fix, tie a knot or by means of a cotton thread.
6. Stuffed homemade sausages are not too tight, otherwise the heat treatment, it can burst. There is already at your request can be made or one long sausage, then roll it into a ring, or several smaller, the edges securely fixing the unit or use a thread.
7. Of this amount, minced I got 11 small sausage length of about 12 cm. Sausage pierce with a toothpick or a needle every 2-3 cm. It is also necessary that the sausage does not burst.
8. In boiling water add salt, bay leaf, pepper. Spread the homepage sausage temperature immediately drops, boil for 25-30 minutes at a temperature of about 80 degrees (the water should not boil again). Thus, the homemade sausage is very juicy and not burst.
9. The finished sausage fry lightly in vegetable oil for an appetizing appearance and golden brown.