Handmade thin chicken sausage

It is a light sausage because for this suggested proportion it is unnecessary to add pieces of extra fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes.

This chicken sausage doesn't need a meat grinder because it's cut with a knife. For small, home-made productions, the best way to make sausage is to cut the meat with a knife. Small grinders tend to crush the meat as it passes through the screw and cutting disc, leaving the sausage with a crumbly texture. Cutting it with a knife is much more work but guarantees a much better product. If you have a large grinder with a grooved screw and wide disc, use it.

Ingredients

Chicken meat

• 100% skinless thigh – 1000 grams

This recipe does not use the skin because it is cut with a knife. If you choose to use the skin, pass it through a meat grinder and then add it to the already cut meat.

Tripe

• 2 meters of lamb tripe.

The thin sausage requires sheep casing, as it is the thinnest available on the market. If you opt for an artificial casing, look for the smallest possible collagen casing.

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
• 10 g sugar
• 2 grams of monosodium glutamate (optional)
• 3 cloves of garlic
• 1 unit of pickled finger pepper
• zest of 1 lemon
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• 1 generous tablespoon of grated parmesan cheese

Seasonings and quantities may vary according to preference.

There is no curing salt (6.25% of nitrite and 93.75% of salt) as it is a more natural sausage, intended for immediate consumption or freezing right after preparation.

Preparation of thin chicken sausage

• Before starting, keep the chicken thighs very cold, almost freezing;
• Debone, remove the skin but keep as much fat present as possible;
• Add all the seasonings to the thighs, mix well and refrigerate for at least 30 minutes to incorporate the seasoning well;
• Cut the thighs into small pieces between 0.5 and 1 cm. There is no need to grind them;
• Mix well with your hands or beat with an orbital mixer with the flat paddle until the mixture is sticky and well-bonded;
• 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);
• 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.