Chicken milk sausage

Category: Meat dishes
Chicken milk sausage

Ingredients

Chicken fillet 2 kg.
Chicken skin 300 BC
Ice milk 0.5 l.
Rock salt 22 g
Nitrite salt 22g.
Sugar 1.5 tsp.
Ground coriander 1 tsp
Garlic dry granules 1 tsp with a slide
Ground black pepper 0.5 tsp
Grated nutmeg 1/3 tsp

Cooking method

  • Chicken milk sausage
  • Chicken fillet and skin are passed through a large grate of a meat grinder 2 times. The minced meat needs to be cooled (or better freeze it a little) Introduce salt, in parts ice-cold milk, spices and herbs. Stir to the threads. Put in the refrigerator (stir every 12 hours). After 48 hours, the minced meat is ripe. Now we have to work with the worm. It is preserved in salt. Our task is to rinse the shell from this preservative. To do this, you need to put one end of the womb on the water tap (first with a weak stream until the water passes through the entire length). Then the pressure can be increased, but without fanaticism. Now the casing should be soaked in clean water for 1 hour.
  • Now we involve in the process a meat grinder with a sausage attachment. We put on, neatly, the entire length of the womb on the nozzle and begin to serve the minced meat. As soon as it just appears from the nozzle, you need to tie up the intestine with twine. Next, fill the casing with sausage mass (not tight). We also tie the edge. We pull the resulting loaf with a string into several sausages or small sausages (a matter of taste) Now we need to walk along the entire length of the sausage with a thin needle. This is done so that air bubbles formed during filling can escape during heat treatment and so that the products do not burst. Put the sausage in a slow cooker, pour cold water. On the "Multipovar" mode, set the time to 2 hours 15 minutes. During the first hour, every 15 minutes, add 10 *, starting from 40 * C. Bringing the regime to 80 * С. As soon as the process is over, remove the sausages and immerse them in a container of cold water. Cool quickly. We wipe and put in the refrigerator.

Note

You can cook in a regular saucepan, but for this you need to have a divider and a thermometer.
I put some of the sausage in the freezer, and cooked some. I also removed the sausage from the cooked batch in the freezer in order to test whether there is a difference in taste and quality between raw frozen and boiled frozen.
So, the first experience, of course, mistakes ... where can we go without them .... But the process was clearly a pleasure.

Irishk @
ANGELINA BLACKmore, Natasha, I will definitely repeat your recipe. Guts in the freezer, waiting in the wings. That's just strained over time. But as soon as I’m freer, I’ll buy a fillet and do it.
ANGELINA BLACKmore
Irina, hitherto I only dreamed of sausage. And so, in joy, after receiving the parcel, with bowels, I plunged into sausage business. I was very anxiously waiting for the result and the tasting of the finished product. It turned out to be so tasty-oh-oh-oh ... Both tender and juicy. And it's so nice to gnaw along with the shell))) Yes ... the little worms will not stale, oh, they will not stale)) Well, I'm glad that everything worked out, I didn't ruin anything, and at the same time I was not disappointed.
The only sadness is that there are so many cool recipes, but they are all for the oven, which I do not have, unfortunately.
Ilmirushka
Quote: ANGELINA BLACKmore
there are a lot of great recipes, but all of them are for the oven, which I do not have, unfortunately.
Natasha, and in Kuzin, too, the "oven" mode works great. Well, again, if you have Kuzinki ... And in an air fryer, in an airfryer?
ANGELINA BLACKmore
Ilmira, no Kuzina, no AF. There is an airfryer cover. But I don't know how to make sausage under it.
Ilmirushka
Natasha, it is necessary to take a walk in the subject of AG, there the girls will probably give a bunch of recipes and advice.
ANGELINA BLACKmore
Quote: Ilmirushka

Natasha, it is necessary to take a walk in the subject of AG, there the girls will probably give a bunch of recipes and advice.
Got it. Thank you.
kristina1
ANGELINA BLACKmore, natasha, classsss !!!
ANGELINA BLACKmore
Christine, I didn't expect it myself. I'm dancing with joy. From the height of the gaze of specialists, most likely it is childish babble, but for me a feat I was mentally preparing for cooking. Worried about the kneading (so as not to overheat), worried about stuffing the shell ... As before the exam. Well, now it happened. The taste pleased me so much that I rang all the ears of my loved ones about my massive victory))) Probably this is complacency on my part. (yes ... you have to be more modest ... more modest)

Thank you for your attention, Christine.
kristina1
Quote: ANGELINA BLACKmore
yes ... you have to be more modest ... more modest
come on ... cool sausage.
ANGELINA BLACKmore
Quote: kristina1
come on ... cool sausage.
Pasiba-ah.

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