Chicken sausage is made from all chicken meat
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Chicken sausage
is made from all chicken meat and then it is smoked and poached.
Materials
chicken breast
chicken legs
chicken fat and skins
2 kg (4.4 lb)
2 kg (4.4 lb)
1 kg (2.2 lb)
Ingredients
salt, 1.8% (cure # 1
accounted for)
cure #1
pepper
garlic
80 g (5 Tbsp)
12 g (2 tsp)
10 g (4 tsp)
6 g (2 cloves)
Instructions
1. Curing. Cut meat into 1" (25 mm) pieces,
mix with cure #1 and 4 Tbsp salt, pack tightly in a suitable container,
cover with parchment or clean cloth and leave in a refrigerator for
48 hours. Fat and skins are salted (1 Tbsp) only and left in a
refrigerator. If meats are ground, this time may be shortened
to 24 hours as smaller particles cure faster.
2. Grind meats 3/16" plate (5 mm).
Grind skins and fat through 1/8" (3 mm) plate. Refreeze and grind again.
3. Mix ground meats
and fat with all ingredients adding 250 ml (1 cup) of cold water.
4. Stuff firmly into 32-36 mm hog casings. Leave in a continuous
coil.
5. Hang on smokesticks and let it rest for one hour.
6. When sausages feel dry apply hot smoke 60-70º
C (140-158º
F) for about 120 minutes until brown color develops.
7. Poach at 75º
C (167º
F) until internal meat temperature reaches 160º
F (72º
C). This process will take about 80 minutes.
8. Place in cold water for 3 minutes.
9. Keep in
a refrigerator.
Notes
Page added on October 8, 2008.
Copyright © 2008 WedlinyDomowe.com All rights reserved
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