Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| Chicken breast | 600 g | 1.32 lb |
| Chicken skin | 100 g | 0.22 lb |
| Hard cheese, for example cheddar | 200 g | 0.44 lb |
| Water | 100 g | 100 ml |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Onion powder | 5.0 g | 1 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Soy protein isolate (SPI) | 5 g | 1 tsp |
| Vegetable oil | 15 ml | 1 Tbsp |
| Starch | 15 g | 1/2 oz |
Instructions
- Dice cheese into 1/4” (6 mm) cubes.
- Grind chicken breast through 1/4” (6 mm) plate.
- Grind skins through 1/8” (3 mm) plate.
- In a blender/food processor emulsify ground skin with 100 ml of water and all ingredients.
- In a bowl mix the emuldified paste with ground meat and cubed cheese.
- Stuff into 30 mm collagen or cellulose casings.
- Hold for 30 minutes at room temperature.
- Smoke (optional step) at 60° C (140° F) for 1 hour. Cook in water at 80° C (176° F) for 30 minutes.
- Place in cold water for 10 minutes. Drain and cool in air.
- Refrigerate.
