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Raw materials for 1 kg of finished product. chicken breast 500g. chicken thighs 350g. chicken skin 150g. Spices nitrite salt 9g. table salt 9g. black pepper 2g. coriander 1g. sugar 0.5g. nutmeg 0.5g. cardamom 0.5g. garlic 2g. Ice water 150-200ml. ATTENTION!!! At all stages of minced meat preparation, DO NOT exceed the minced meat temperature of +10-12C!!! Heat treatment in the oven: Place the loaves in a cold oven and bring the temperature inside the oven to +35-40C and warm the loaves for about 15-20 minutes, then bring the temperature inside the oven to +85-90C and bring the temperature inside the loaf to 60C, then place a tray on the bottom of the oven under the sausage and pour in boiling water and at +80C cook with steam and bring to +68-70C inside the loaves. After heat treatment, the sausage is cooled in cold water for 25-30 minutes and put into the refrigerator for 12-24 hours, then try and enjoy! #Chickensausageathome #Homemadesausagestepbysteprecipe #Chickensausage #homemadesausage #Howtocookhomemadesausage #Chickensausagefromchickenbreast #Cookinghomemadesausage #Chickensausageinfoodfilm #Howtomakehomemadesausage #Homemadesausagerecipes #Homemadeboiledsausage