In industrial chicken sausages, the number of "improvers" has been surpassing for a long time - it just doesn’t get better from them. Starch, phosphates, soybean textures - but who knows what unscrupulous manufacturers put in their products. The sausage cooked at home is all the more valuable. Chicken meat is considered ideal for sausages. In the carcass a good ratio of oily skin, lean white meat and pulp of the thighs. Of course, you can buy already prepared fillet of breasts and red meat, but zealous housewives give preference to whole carcasses, because you can cook a delicious rich broth from the skeleton and wings - at a cheaper price.
Pick your recipe
For home-made sausage, thigh pulp together with skin, pass through a meat grinder with minimal holes, and then process the minced meat in a blender. An important point: before processing, it is desirable to cool the chicken meat strongly, the required temperature of the meat - not higher than 3-5 degrees. Otherwise, the risk of melting fat increases.
Grind the chicken breast fillet on a larger wire rack or cut into pieces the size of a quail egg. Do not be afraid to make them a little larger - from this chicken sausage, cooked at home, will not be cut worse.
Combine the processed breasts with minced meat and knead well with your hands. Perform vigorous actions for at least 7-10 minutes. Professional sausages have such an expression - "interfere with white threads." This means that we must continue until, after taking a piece of meat between the thumb and forefinger and parting them a little, you will not see that it is stretching. It's time to add salt and spices.
The addition of nitrite salt at the rate of 12-15 g per kilogram of raw material prepared for home-made chicken sausage gives a very good taste. Optionally, you can add one gram of black and allspice, cloves, nutmeg. If you like the aroma of garlic - this spice in dried and ground form will also be a good supplement. But adding onions is not recommended.
After mixing the minced meat, fill the polyamide or collagen sausage casing. It is better to choose a diameter of 60-80 mm, if the shell is already - you need a special nozzle for the meat grinder, designed for stuffing sausages. A wider shell can be filled with your hands or with a spoon. This is the first advantage in the manufacture of chicken sausage at home is an indisputable advantage.
Tamp the sausage loaves very tightly and tie them at both ends with a cotton rope. It's time to hang them for shrinkage. It can last about two hours and take place in a room with a temperature of 20-23 degrees. If in the course of time you need to tighten the ropes - be sure to do it. There should be no voids or air bubbles in home-made chicken sausage.
The ideal temperature to start the heat treatment is 40 degrees. Unfortunately, this temperature can only be achieved in modern electric ovens. In gas - hotter. Exit - make the smallest fire and keep the door of the gas oven ajar. If at this stage the recommended temperature is exceeded, part of the broth comes out of the chicken sausage and the so-called "broth edema" is obtained.
It is necessary to bake sausage at 40 degrees for an hour, then gradually raising the heat in the chamber to 80 degrees, achieve a temperature inside the sausage loaf in the region of 75-77 degrees. It usually takes another 2-3.5 hours. Using a thermometer with a dipstick, check that the chicken sausage is ready.
Once the desired temperature is reached - take out the sausage and arrange it with an "ice shower". This is the first forced cooling for quick cooling - further may take place at room temperature. When the loaves become a little warm - move them to the refrigerator for 12 hours. It’s hard to hold back for so long, but you can try the right chicken sausage cooked at home only after that.