Cooked sausage of Guinea fowl

Description

This is a boiled sausage perfect for sandwiches. You can not only use the fowl, the chicken fit perfectly. And also to experiment with flavors and fillings.

Ingredients

Guinea fowl

1 piece
Ham

200 g
Cream

300 ml
Chicken egg

2 piece
Bread crumbs

0.75 cup
Potato starch

1 Tbsp
Pepper

100 g
Black pepper

0.5 tsp
Peppers red hot chilli

0.5 tsp
Paprika sweet

1 tsp
Garlic

2 tooth
Coriander

0.5 tsp
Salt

Cooking

Prepare the stuffing from one Guinea fowl (chicken 1.5 kg)

In minced add egg, bread crumbs, starch, spices and salt, finely chop the garlic, I didn't have bacon, so crumbled bacon, it turned out as an Amateur sausage:) Cream, all glasses, they will need later to adjust the consistency of the meat

Knead the minced meat, if it turns liquid, add the crackers if the thick - dilute the remaining cream

I Packed in disposable food bags so as in the photo. Seal and twist.

Then wrapped in 3-4 layers of cling film to allow the juice from the sausage does not leak

Put the sausages in the pan, so that they floated freely. And cook for 40 minutes. Then remove and cool overnight in refrigerator. Remove the foil and slice.

The finished sausage is dense, easy to cut, not falling apart. No locks coloring, thickeners, and preservatives, I do not add. Kept this sausage in the refrigerator for a week, but usually just don't have time to delegate:) In the stuffing, you can add finely chopped mushrooms, cheese or peppers. Bon appetit!

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