Homemade Chicken Sausages
Juicy chicken sausages in casings. The main rule is to keep the meat cold and not to pack the casing too tightly.
Ingredients
Instructions
The meat
Cut part of the chicken into 5–7 mm dice. Both the ground meat and the diced meat must be well chilled.
Combine the ground meat, diced meat, both salts, pepper, paprika, nutmeg, coriander, garlic and iced water.
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
Soak the casing in warm water for 5–10 minutes. Slide it onto the sausage nozzle and tie a knot at the end.
Fill the casing using the sausage attachment on a mincer.
Twist the casing every 12–15 cm to form individual sausages. If air gets trapped inside, prick it carefully with a needle.
No warmer than 10 °C. If it warms up the texture suffers and the casing can split.
A small piece of ice in the meat keeps the temperature down and makes the sausages juicier.
This is the most common reason sausages burst. The casing should stay slightly slack.
Collagen or natural casing is best soaked in warm water for 5–10 minutes.
5–7 minutes, until it is tacky and sticky — that builds the protein structure that holds the juices in.
If bubbles appear in the casing, prick them carefully with a needle.