Chicken meat ( I had: 1 kg. fillet and 1 kg of thighs), the presence of red meat poultry is a must. Detachable from the bones and cut into large chunks, remove the skin is not necessary (it is in the sausage gives juiciness). Sprinkle with a mixture of sodium nitrite and salt, lightly stir, that would just evenly distribute the salt. Cover with film and put in the fridge for a day. (I was a day, about 12-14 hours.)

In advance, at least 2 hours, before stuffing sausages, prepared by our first filler: ketchup. 2 tbsp of tomato ketchup mixed with 2 tablespoons of dry gelatin Premium and 2 tbsp water t80, ie very hot but not boiling. Thoroughly mix and refrigerate until fully cured. The photo of the finished blank and the gelatin that I used.

Salted poultry meat is distributed to food package thickness of about 1-1,5 cm And put into the freezer to cool. Our task is to cool the meat to such an extent when it's on top of an already "grab", but inside is still soft. Together with meat in the freezer is sent to cool the water and all the metal parts of the grinder that are involved in the manufacturing process of meat is important!

Cheese and harvesting of ketchup finely chop. There are small nuances: the smaller caliber of your sausage casing, the finer we cut the cheese and ketchup. But if you get the sausage going through the grinder, then regardless of the diameter of the shell cut the pieces bigger, because the grinder "grind" our fillers. I have a sheath of collagen, 65 caliber, and I was stuffed by hand. And yet, fillers in sausage must be no more than 20% by weight of meat.

Spread on chilled meat grinder with a nozzle 8 mm (the largest you have, add the ice water of 120-150 ml. (not more than 10% by weight of meat), spices, cheese and ketchup and thoroughly kneaded, to the point where the sausage mass will become sticky and stringy. Approximately 3-5 minutes.

Soak the shell in water at room temperature. I collagen, 65 caliber. Is the quantity of meat it took three cut approximately 20-25 cm.

Stuffing sausage casings meat. If you are the owner of sausage syringe, you a lot easier :-) who does not Have such cool stuff (I have it too yet - saving up denyushku) or stuffing with your hands or with the help of grinder. Stuffed as tightly as possible, trying to "expel" us from all visible air bubbles under the casing. I have these places to pierce a thin needle that would come out of the air and stuffing in this place compacted. The finished sausage loaves suspended on shrinkage in a cool place with a temperature of 4-5 degrees (I have had this refrigerator) for 4-8 hours.

Here is a sausage obtained after shrinkage. While the sausage is hanging, it is sealed, all the spices reveal their taste and aroma is an important and necessary step in the preparation of delicious sausage.

Then put the sausage to the heat treatment. This sausage is "cooked", but in the language of sausage "cooked" sausage is subjected to heat treatment with t80 degrees, in any environment. Describe 2 options of heat treatment - the result is the same, then someone, like. Option 1: "boil" the sausage in the oven (as I did) after precipitation Sausage placed in the oven, on the grill 30-40 minutes stand her at t from 40 to 60 degrees, during this time, the sausage should change the color to a bright pink - it works nitrite salt. Then, briefly, for 10-15 minutes to raise t up to 85-90 degrees, not longer. And then another 1 hour 1:20 withstanding sausage with temperature from 75-84 degrees, not more. Otherwise you'll catch a nightmare of a butcher - swelling sausage. This is when all the moisture out of the sausage broth, the meat shrinks, it separates from the shell and you get the terrible dry chicken. Tell the approximate time, for those who have no cooking thermometer with probe, who has, the sausage is ready when inside her t will be from 68 to 72 degrees. Option 2, one gas oven or just so convenient: the Sausage after precipitation heat aged in 1 hour., until it get warm and start to change color. Then in a large pan pour water and heat it up to 40t on the bottom is placed a plate - the sausage should not come into contact with the hot bottom. Put the sausage on top press or a plate or a lid smaller diameter sausage should be all in the water. And slowly, over 40 minutes, raise the water temperature to 80 degrees. Then cook as follows: 1 see shell - 10 minutes of cooking., ie I have a 65 caliber, then cook for 65 min. again pay attention to the countdown start with the t80. Or who have a cooking thermometer, to achieve t inside of the loaf is 69-72 degrees. It looks like sausage after heat treatment, hot

Cooled sausage under cold running water. It is necessary that the cooling in the sausage is not bred do not need bacteria.

The cooled pudding put in the fridge for a period of 4 to 8 hours, and then - Bon appetit!