In industrial chicken sausages the amount of "improvers" reads off scale long ago - only better it from them definitely doesn't become. Starch, phosphates, soy texturates – yes you never know unfair producers put in the products. That the sausage made in house conditions is more valuable. Chicken meat is considered ideal for sausages. In a carcass a proper correlation of oily skin, lean light meat and pulp of hips. Of course, it is possible to buy already cut fillet of breasts and red meat, but zealous hostesses give preference to carcasses entirely, from a skeleton and wings it is possible to cook tasty rich broth, - at the price it is more favorable.
For home-made sausage miss pulp of hips together with skin via the meat grinder with the minimum openings then process forcemeat in the blender. Important point: before processing it is desirable to cool chicken meat strongly, the necessary temperature of forcemeat - isn't higher than 3-5 degrees. Otherwise the risk of melting of fat increases.
Crush fillet of chicken breast on larger lattice or cut pieces of the size of quail egg. Be not afraid to make them slightly more largely – from it the chicken sausage made in house conditions won't be worse to be cut.
Connect the processed breasts to forcemeat and well knead hands. Make vigorous actions not less than 7-10 min. Professional pork butchers have such expression – "disturb to white threads". It means what should be continued until having taken a forcemeat piece between big and index fingers and having moved apart them a little, you won't see that it kind of lasts. It is a high time to add salt and spices.
Very good taste gives addition of nitrite salt at the rate of 12-15 g on kilogram of the raw materials prepared for home-made chicken sausage. Optionally it is possible to add on one gram black and allspice, a carnation, nutmeg. If you love aroma of garlic – this spice in a dried and ground look will also be good additive. And here onions aren't recommended to be added.
Again having mixed forcemeat, fill polyamide or collagenic casing. It is better to choose diameter of 60-80 mm if the cover is already – the special nozzle for the meat grinder intended for stuffing of sausages is necessary. Wider cover can be filled hands or by means of a spoon. It at the first production of chicken sausage in house conditions is indisputable advantage.
Very densely stamp jumbo sausage items and tie up since both ends a cotton rope. It is a high time to hang up them for shrinkage. It can last about two hours and take place in the room with a temperature of 20-23 degrees. If it is required to improve ropes in a pro-procession of time – surely make it. In home-made chicken sausage there shouldn't be emptiness and vials of air.
Ideal temperature to start heat treatment – 40 degrees. Unfortunately, such temperature can achieve only in modern electric ovens. In gas – is hotter. An exit – make the smallest fire and you hold a door of the gas oven which is slightly opened. If at this stage to exceed the recommended temperature – chicken sausage will leave a part of broth and so-called "water pocket" will turn out.
It is necessary to bake sausage at 40 degrees hour, then gradually raising heat in the camera to 80 degrees, achieve temperature in a jumbo sausage item around 75-77 degrees. Usually on it 2-3.5 more hours leave. Check by means of the thermometer supplied with the probe that chicken sausage is ready.
As soon as the necessary temperature is reached – take out sausage and arrange it "an ice shower". This first forced refrigeration for fast cooling, - further can pass at the room temperature. When long loafs become warmish – move them for 12 hours to the fridge. It is difficult to restrain so long, but the correct chicken sausage made in house conditions can be tasted only after that.