Chicken sausage recipe

Be careful when changing the proportions as the skin and fat from the drumstick will add moisture and flavor to the sausage. If you add too much chicken breast, the sausage will be dry, with little flavor and brittle when eaten. In terms of sausage, it is a light recipe because for this suggested proportion it is unnecessary to add more fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes.

Ingredients

Chicken meat

• 80% thigh with skin – 1200 grams
• 20% chicken breast – 300 grams

Tripe

• 2 meters of pork tripe

You can also use lamb intestines, which are thinner, but you will need to increase the size.

Natural casings must be rinsed well to remove the salt used to preserve them. Set aside in a bowl of warm water and leave to hydrate while you prepare the rest of the recipe.

Seasonings and additives

• 15 g of salt
• 15 g of sugar
• 3 grams of monosodium glutamate (optional)
• 4 cloves of garlic
• 10 pieces of pickled pepper (very weak, don't be afraid)
• 1 lemon squeezed
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• 1 generous tablespoon of tomato paste (helps with coloring as it is a recipe without curing salt)

The seasonings can vary according to preference, but this suggestion has already been tested and brings great results.

There is no curing salt as it is a healthier, more natural sausage, intended for immediate consumption or freezing immediately after preparation.

Preparing the chicken sausage

• Before starting, keep the chicken thighs and breast very cold, almost freezing;
• Debone and roughly cut the thighs into cubes, keeping any skin and fat present, reserve on a platter and refrigerate;
• Separately cut the chicken breast into small 1 cm cubes, set aside and refrigerate on a different plate than the thighs. If there is skin on the breast, remove it and add it to the dish with the thighs;
• Add all the seasonings to the drumsticks, mix well, refrigerate for 30 minutes to incorporate the seasoning well;
• Pass the skin and seasoned thighs through the meat grinder with the coarse disc;
• Add the chopped chicken breast to the dish with the ground thighs, beat in an orbital mixer with the flat blade (or use a spoon and arm strength) for a few minutes until the mixture becomes sticky. Note: it is not necessary to grind the chicken breast, just keep it cut into cubes;
• Proceed with filling this mixture into the natural casing; how to fill sausages?
• Tie the ends, secure with string or roll the separations (to whatever size you want);
• Finally, pierce the air bubbles with a needle;

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.