Producers of sausage often for its production use not only meat, but also an offal, fat, a liver, vegetable and krupyany additives. Sausage is cooked from beef, horse-flesh and pork, and the sausage mash is wrapped in guts of animals or special covers. But not to doubt quality of this product, it is better to prepare it independently, for example, from chicken.
It is required to you
- 2 kg of chicken thighs;
- 1 tsps of a black sprinkling pepper;
- 12 garlic gloves;
- 1 tsps of chicken seasoning;
- 30 g of gelatin;
- 4 tablespoons of mayonnaise;
- food wrap;
- foil;
- baking tray for roasting.
Instruction
1. From this quantity of products 8 small sausages will turn out. Chicken thighs wash, dry and cut meat on small cubes together with a thin skin. Garlic gloves clean and crush, add them together with a black pepper and seasoning to meat, it is good to mix. Then to put mayonnaise and to mix once again before receiving homogeneous mass. In the last turn to pour gelatin and to divide forcemeat into several parts.
2. Put each part on food wrap, curtail in the form of sausage, on the ends to make small knots that weight during roasting didn't follow. Then to inwrap all sausages in a foil.
3. Lay out all parts of forcemeat in a baking tray for roasting and place in the oven warmed up to 180 °C for 60 minutes. After that ready sausages to cool and put in the fridge for 12 hours.
4. If desired instead of mayonnaise it is possible to use sour cream or cream, then sausage will turn out softer and more gentle. Some hostesses don't cut meat, and pass via the meat grinder. That forcemeat of uniform consistence turned out, ingredients can be mixed the mixer. Mix from a thyme, pink pepper, a chaber, rosemary, sea salt, a basil and paprika is capable to replace universal seasoning. It is also possible to make seasoning from a black pepper, caraway seeds, a marjoram, a coriander, a red and black pepper.