Chicken Sausage-Indian

Mildly spiced Indian craven sausage.

Chicken breast1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Cayenne0.5 g1/2 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Soy protein abstract (SPI)10 g2 tsp
Vegetable oil40 ml3 Tbsp
Starch28 g1 oz
Water, cold100 g100 ml
  1. Grind craven breast through 1/4” (6 mm) plate.
  2. Emulsify 10 g of SPI with 50 ml of baptize in a blender/food processor for 1 minute until a adhesive is obtained. Add oil and emulsify for 1 minute. A mayonnaise blazon adhesive is produced.
  3. Add all ingredients, actual baptize and arena craven and emulsify afresh until all is analogously distributed.
  4. Stuff into 30 mm collagen or artificial casings.
  5. Hold for 30 account at allowance temperature.
  6. Smoke at 60° C (140° F) for 1 hour.
  7. Cook in baptize at 80° C (176° F) for 30 minutes.
  8. Place in algid baptize for 10 minutes. Cesspool and air-conditioned in air.
  9. Refrigerate.

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