Homemade Chicken Sausages
◷1 hour
Juicy chicken sausages in casings. The main rule is to keep the meat cold and not to pack the casing too tightly.
Ingredients
Ground chicken560 g
Chicken breast(cut into 5–7 mm dice)240 g
Salt9 g
Curing salt (nitrite salt)4 g
Ground black pepper1 tsp
Paprika ground1 tsp
Nutmeg0.25 tsp
Ground coriander0.5 tsp
Garlic2 cloves
Iced water80 ml
Sausage casing(22–24 mm)as needed
Instructions
The meat
1
Cut part of the chicken into 5–7 mm dice. Both the ground meat and the diced meat must be well chilled.
2
Combine the ground meat, diced meat, both salts, pepper, paprika, nutmeg, coriander, garlic and iced water.
3
Work for 5–7 minutes until the mixture turns tacky and sticky. Add a small piece of ice as you work, to keep it cold.
Filling the casings
1
Soak the casing in warm water for 5–10 minutes. Slide it onto the sausage nozzle and tie a knot at the end.
2
Fill the casing using the sausage attachment on a mincer.
3
Twist the casing every 12–15 cm to form individual sausages. If air gets trapped inside, prick it carefully with a needle.
6 rules that matter
The meat must be cold
No warmer than 10 °C. If it warms up the texture suffers and the casing can split.
Add ice while mixing
A small piece of ice in the meat keeps the temperature down and makes the sausages juicier.
Do not pack the casing too tightly
This is the most common reason sausages burst. The casing should stay slightly slack.
Soak the casing
Collagen or natural casing is best soaked in warm water for 5–10 minutes.
Work the meat well
5–7 minutes, until it is tacky and sticky — that builds the protein structure that holds the juices in.
Get the air out
If bubbles appear in the casing, prick them carefully with a needle.