Ckicken Sausage-Smoked

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind meat through 1/4”(6 mm) plate. Mix with salt and cure #1.
2. Grind skins and fat through 1/8” (3 mm) plate. Place for 30 minutes in a freezer, then grind again.
3. Mix all ingredients with potato starch and water creating a paste.
4. Mix ground meat, skin and fat, and the paste together.
5. Stuff into 36 mm cellulose or fibrous synthetic casings.
6. Hold for 30 minutes at room temperature.
7. Smoke at 60° C (140° F) for 60 minutes.
8. Cook in water at 80° C (176° F) for 35 minutes.
9. Place in cold water for 10 minutes. Dry briefly and refrigerate.