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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs