Homemade chicken sausage
- 1 ½ kg of chicken fillet;
- 200 g of lard;
- 1 teaspoon of salt;
- ground pepper, paprika, coriander, nutmeg - to taste;
- 2 cloves garlic;
- 150 ml of milk or cream;
- small intestine.
Salo and chicken meat, rinse and dry, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.
Pour in a little cream or milk. The amount varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Stir well and leave forcemeat for 10-15 minutes.
Fill sausages with minced meat and put it in the refrigerator for several hours, or better - at night. After sausage fry until a ruddy crust appears or bake in a preheated oven for 170 ° C for an hour.
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