Homemade chicken sausage

You definitely cannot buy such a sausage in a store - it turns out so juicy and fragrant, and cooking at home is very simple and fast. For a recipe for homemade chicken sausage, you will need a natural casing or, in a simple way, the gut. They sell it in supermarkets already peeled and salted in a large amount of salt.

Ingredients

• Chicken fillet 600 gr
• Chicken thighs 400 gr
• Salo - 200 gr
• Garlic - 6 cloves
• Water - 50 ml
• Salt - 1 tsp
• Black pepper - to taste
• Natural casing - 1.5 m

Directions

1. Cut the salo into cubes 0.5 cm by 0.5 cm (like one cell in a notebook).
2. Cut the chicken into cubes with a side of approximately 1-1.5 cm.
3. Grate the garlic on a fine grater.
4. Stir, salt, pepper, add water and mix well.
5. Rinse the natural casing (intestine) very thoroughly inside and out. Remove the knife and grate from the meat grinder, install the nozzle for stuffing sausages. Pull the gut onto the nozzle. Fix the edge of the intestine by tying a knot or with a cotton thread.
6. We start the homemade sausage not too tightly, otherwise it may burst during heat treatment. Here, according to your desire, you can make either one long sausage, and then roll it into a ring, or several small ones, securely fixing the edges with a knot or with a thread.
7. From this amount of minced meat, I got 11 small sausages about 12 cm long. We pierce the sausage with a toothpick or a needle every 2-3 cm. This is also necessary so that the homemade sausage does not burst.
8. Add salt, bay leaf, peppercorns to boiling water. We spread the homemade sausage, the temperature will immediately drop, cook for 25-30 minutes at a temperature of about 80 degrees (the water should not boil again). Thus, homemade sausage will be very juicy and will not burst.
9. Fry the finished sausage lightly in vegetable oil for an appetizing look and a golden crust.