Chicken Sausages
Main Dishes • European
Description
Chicken Sausages
Ingredients
- Skin-On Chicken Breasts 5 oz
- Paprika 2 tablespoons
- Ground Black Pepper 2 teaspoons
- White Pepper (whole) 1 teaspoon
- Mild Chili Spice 0 oz
- Nutmeg 1 teaspoon
- Cardamom 1 teaspoon
- Milk 10 fl oz
- 10% cream 5 oz
- Cognac 3 tablespoons
- Potato protein 2 tablespoons
- Lamb Casings 1 piece
Step-by-Step Guide
Step 1
I chopped the chicken finely and soaked it in milk for about an hour. I finely ground the spices in a mortar and mixed them with salt and starch.
Step 2
I pureed the meat in a blender until it became a smooth paste. I whipped the chicken puree with the cream, added the spices, continued whipping, and poured in the cognac. I mixed it in and set it aside for a couple of hours.
Step 3
I rinsed the casings and filled them. I placed them in the refrigerator for 3–4 hours.
Step 4
Then I boiled part of the sausages, making several small holes along the length of each sausage with a needle. I boiled them for about 15 minutes, trying to keep the water from boiling too vigorously.
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