Chicken Sausage

Chicken sausage is made from all chicken meat and then it is smoked and poached.

chicken breast400 g0.88 lb.
chicken legs400 g0.88 lb.
chicken fat and skins200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
garlic3.5 g1 clove
cold water100 g⅜ cup
  1. Grind meats 3/16” plate (5 mm). Grind skins and fat through 1/8” (3 mm) plate. Refreeze skins and fat and grind again. You can emulsify them in food processor adding little cold water.
  2. Mix ground meats and fat with all ingredients adding cold water.
  3. Stuff firmly into 32-36 mm hog casings. Leave in a continuous coil.
  4. Hang on smokesticks for one hour.
  5. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 120 minutes until brown color develops.
  6. Poach at 75º C (167º F) until internal meat temperature reaches 160º F (72º C). This process will take about 80 minutes.
  7. Cool in cold water for 5 minutes.
  8. Keep in a refrigerator.

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