Description
Juicy, tender homemade sausages. Shell natural.
Ingredients
-
Chicken fillet
2.5 kg
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Salt nitrite
42.5 g
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Water
450 ml
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Egg white
5 piece
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Mustard
1 tsp
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Nutmeg
0.25 tsp
-
Black pepper
1 g
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Pepper white
1 g
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Garlic
0.25 tsp
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Salt
2 tsp
-
Intestine
Cooking
Chicken fillet grind in a blender, adding a nitrite salt, plain salt, cold water. Well all mix and leave in the fridge for 2 days.
Take pre-salted ground beef, add all spices, lightly stir. At the end of the 5 proteins whisk chilled and gently injected into the meat. Cerevo soak and wash in running water.
With the nozzle stuffed with cerevo minced and formed sausages.
Cook for 15-20 minutes in the not-boiling water (bring the water temperature up to 75-80 degrees Celsius). If you have a temperature sensor, the sausages are ready when the internal temperature of the product reaches 70 *.
Sausage cools, the part is put into the freezer, and the rest is happy to eat. You can fry (2-3 minutes ) until Golden brown or cook on the grill. Bon appetit!!!
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