Homemade Chicken Sausage
by Editorial Staff
You definitely won’t buy such a sausage in a store – it turns out so juicy and aromatic. Making homemade chicken sausage can be very simple and quick.
Cook: 1 hour
Ingredients
- Chicken breast (fillet) – 600 g
- Chicken thighs without bone and skin – 400 g
- Pork fat – 200 g
- Garlic – 6 cloves
- Salt – 1 teaspoon
- Ground black pepper – to taste
- Water – 50 ml
- Natural sausage casing (pork) – 1.5 m
- Vegetable oil – for frying sausages
For cooking sausages:
- Bay leaf – 2 pcs.
- Black peppercorns – 8-10 pcs.
- Salt – 1 pinch
Directions
- Cut the bacon into 0.5 cm by 0.5 cm cubes (like one cell in a notebook).
- Cut the chicken meat (fillet of chicken breast and thighs) into cubes approximately 1-1.5 cm.
- Peel the garlic, finely grate and add to chicken and pork lard.
- Mix. Season with salt and pepper. Add water and mix well again for homemade sausage.
- Rinse the natural casing (I used pork intestine) very thoroughly inside and outside under running water.
- Remove the knife and grate from the meat grinder, install the attachment for homemade sausages. Pull the intestine over the nozzle, leaving about 10 cm of the shell free.
- Turn on the meat grinder for a couple of seconds until the minced meat comes out of the nozzle to release air from the intestine. Fix its edge by tying it in a knot, or with a cotton thread.
- Stuffing the casing with minced meat should not be too tight, otherwise the sausage may burst during heat treatment.
- At your request, you can make either one long sausage, and then roll it into a ring, or several small sausages, securely fixing the edges with a knot or with a thread. (From this amount of minced meat, I got 11 small sausages about 12 cm long.) Pierce the sausage in the shell with a toothpick or a needle every 2-3 cm. This is also necessary so that the homemade sausage does not burst during cooking.
- Add salt, bay leaf and peppercorns to boiling water. Reduce fire. Send homemade sausage to the water with spices – the water temperature will immediately drop. Boil chicken sausage for 25-30 minutes at a temperature of about 80 degrees (the water should not boil again). Thus, the homemade sausage will be very juicy and will not burst
- Lightly fry the finished chicken sausage in vegetable oil for an appetizing look and golden brown crust.
- These are the aromatic and juicy homemade chicken sausages! Try it, it’s delicious!
Bon appetit!
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