Meats and Sausages
Chicken Sausage-Smoked
All chicken smoked sausage.
| Meats | Metric | US |
|---|---|---|
| Chicken breast | 400 g | 0.88 lb |
| Chicken leg | 400 g | 0.88 lb |
| Chicken fat and skin | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Paprika, sweet | 2.0 g | 1 tsp |
| Garlic, minced | 3.5 g | 1 clove |
| Potato starch | 15 g | 1 Tbsp |
| Cold water | 30 ml | 1 oz fl |
Instructions
- Grind meat through 1/4”(6 mm) plate. Mix with salt and cure #1.
- Grind skins and fat through 1/8” (3 mm) plate. Place for 30 minutes in a freezer, then grind again.
- Mix all ingredients with potato starch and water creating a paste.
- Mix ground meat, skin and fat, and the paste together.
- Stuff into 36 mm cellulose or fibrous synthetic casings.
- Hold for 30 minutes at room temperature.
- Smoke at 60° C (140° F) for 60 minutes.
- Cook in water at 80° C (176° F) for 35 minutes.
- Place in cold water for 10 minutes. Dry briefly and refrigerate.
