Homemade Chicken Sausage

Chicken sausage is one of the easiest to make, firstly because the meat is soft and easy to work with, secondly because the skin is a great binding agent, that is, there is no need to add stabilizing additives, thirdly because the amount of fat in the drumstick is enough to make the sausage juicy. Grind the skin of the chicken itself and add it to the dough, it will have an incredible texture. It's a great option for barbecue!

Buy boneless drumsticks to make it easier, but be careful as many of them are currently coming without the skin, if this is the case, prefer the drumstick with the bone and remove it with a knife.

Chicken sausage ingredients

• 1 kg of boneless thigh with skin;
• 0.5kg skinless chicken breast;
• 24 grams of salt (1.6%);
• 3.75 grams of curing salt 1 (6.25% of nitrite and 93.75% of salt);
• 3.75 grams of antioxidant with sodium erythorbate;
• parsley and chives to taste;
• 12 grams of sugar;
• 3 grams of ground black pepper;
• 3 drops of natural carmine and/or beetroot coloring (optional);
• 1 tablespoon of tomato paste (if you don’t use the coloring);
• 1 gram of powdered ginger;
• 1 gram of bay leaf powder;
• 4 meters of natural sheep intestine or 2 meters of pork intestine;
• 30 grams of powdered milk.

Preparing the chicken sausage

• Before starting, keep the meat very cold;
• Debone the thighs, separate the skin and keep as much fat as possible;
• Chop the chicken breast into cubes of 1 cm or less;
• Grind the drumstick on an 8mm+ laro disc or cut it with a knife into small pieces of half a cm;
• Grind the skin twice to a fine disc or cut very finely with a knife;
• Add all the meat, skin, seasonings and additives (if using);
• Mix and refrigerate for at least 2 hours;
• Mix for 2 minutes with your hands or with an orbital mixer with a flat paddle;
• Proceed with filling this dough into the natural casing; how to fill sausages?
• Tie the ends, secure with string or roll the separations (to whatever size you want);
• Pierce air bubbles with a needle;
• Refrigerate for 12 hours before baking/frying.

Fry in the pan or bake in the oven/barbecue until desired doneness. If you are not going to consume it on the same day, freeze it.