Chicken with Cheese & Onion

Sausages made from chicken are a big hit in India. Many known European sausage recipes are modified by replacing pork with poultry meat and sold in India.

Chicken breast600 g1.32 lb
Chicken skin100 g0.22 lb
Hard cheese, for example cheddar200 g0.44 lb
Water100 g100 ml
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Onion powder5.0 g1 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Soy protein isolate (SPI)5 g1 tsp
Vegetable oil15 ml1 Tbsp
Starch15 g1/2 oz
  1. Dice cheese into 1/4” (6 mm) cubes.
  2. Grind chicken breast through 1/4” (6 mm) plate.
  3. Grind skins through 1/8” (3 mm) plate.
  4. In a blender/food processor emulsify ground skin with 100 ml of water and all ingredients.
  5. In a bowl mix the emuldified paste with ground meat and cubed cheese.
  6. Stuff into 30 mm collagen or cellulose casings.
  7. Hold for 30 minutes at room temperature.
  8. Smoke (optional step) at 60° C (140° F) for 1 hour. Cook in water at 80° C (176° F) for 30 minutes.
  9. Place in cold water for 10 minutes. Drain and cool in air.
  10. Refrigerate.

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