Chicken breast sausage with thyme (Tescoma ham)

Category: Cold meals and snacks

Ingredients
Chicken - breast	1 kg
Nitrite salt	10 gr.
Table salt	8-10 gr.
Ground black pepper	0.5 tsp
Ground white pepper	0.5 tsp
Nutmeg	1 tsp
Thyme (chop fresh leaves)	up to 1 tbsp. l.
Sugar	1 tsp
Water / milk / cream	100 ml

Cooking method

Chicken breast 500 gr. pass through a meat grinder 3 mm. You can add leather if the sausage appears to be dry.
The remaining 500 gr. cut into small cubes.
Combine salt, sugar and spices in a separate bowl.
Chop the thyme with a knife. Vary the amount of thyme to taste.
Chill the liquid (water, milk or cream) in the freezer for 20 minutes.
Combine minced chicken and breast cubes.
Add sugar, salt, spices and thyme.
Mix the minced meat thoroughly, pouring in the liquid in portions until the minced meat completely absorbs moisture and the formation of white threads.
I do this with a mixer with dough hooks for 10 minutes.
Then fill the ham with minced meat, tamping the minced meat well, so that there are fewer voids.
You can close the ham maker with a spring and a pressing disc, or without them. For the sausage in the photo, the spring was installed for the duration of marinating, but before cooking it was removed, since I install a temperature probe in the central hole.
Leave the ham to mature in the refrigerator for 24–48 hours.
Before cooking, heat the ham to room temperature.
Cook with a thermometer to control the core temperature, in a saucepan or like me, in an electric oven, slowly raising the temperature to 80–85 * C (I raise the temperature for two hours) until the core temperature of the food reaches 68 * C.
Chill in ice water and remove the ham to ripen in the refrigerator for 6-8 hours.
The finished sausage is cut very thinly, cut into a slicer on a thickness of "0".
The family said the sausage is delicious. It turns out that my oldest daughter is very fond of thyme. Now she asked to cook only such sausage.
Bon Appetit!

Note

The recipe practically repeats the recipe for "Turkey ham with thyme" from the recipe book for ham. Only the turkey was replaced with chicken breast.

THYME, thyme is a spicy-aromatic evergreen semi-shrub 20-40 cm high with small oblong-elliptical pointed leaves and pink, white or violet-red flowers in semi-whorled inflorescences. Homeland - Mediterranean. Cultivated in Europe and America; in the former USSR - on small areas in the Krasnodar Territory, in the south of Ukraine, in Moldova. Fresh and dried leaves and young shoots are used for food, which have a pleasant strong odor, a burning spicy taste and contain essential oil (up to 2%), organic acids, bitterness, resins, tannins.

Thyme gives food a pleasant taste and aids digestion. Thyme greens can be added to vegetables, soups, fish, meat, poultry, salads, pickles (cucumbers), smoked, used for flavoring sausages, vinegar, tea. Thyme is harvested during the flowering period (May-June), cutting off leafy flowering branches (it is recommended to cut it with a knife or sickle, and not tear, since the plants are easily pulled out by the roots); dried in the shade or in attics. Store in a dry place (if possible separate), as dried plants emit a very strong aroma.