Homemade chicken sausage
When preparing sausage at home, the main thing is not to rush. First, the minced meat must be mixed very well, and at the end, it must be given enough time to mature. The sausage turns out to be very dense and holds its shape just fine. I fry this sausage: the pieces don’t fall apart.
Before preparing the sausage, cool the minced meat and utensils. Place the water in the freezer until it is very cold. This is necessary so that the minced meat does not heat up during the kneading process.
Pour salt, nitrite salt, all spices into the minced meat and mix thoroughly. I use a mixer with hook attachments to do this at minimum speed. Add cold water in several stages: one portion is completely absorbed - add the next one. Stir the minced meat until sticky and “white threads” appear. This process takes me at least 15 minutes.
We assemble the ham maker: install the bottom and secure the springs. Place the baking bag inside the ham maker and straighten it, being careful not to tear it.
Place the minced meat in the ham maker and compact it, trying to get rid of any voids.
We tie the bag and install the lid with springs. In this form, we send the future sausage to the refrigerator for 10-12 hours. I leave it overnight.
In the morning, take the meat out of the refrigerator and leave it at room temperature for 2 hours to keep the meat warm.
The next stage is cooking. The easiest option, in my opinion, is to cook sausage in a multicooker. Set the temperature to 85°C for 3 hours, completely covered with water. The water should not be hot.
You can also use the oven. Stand the ham maker in a deep dish of water and cook at 85°C for 3 hours.
After time has passed, remove the unit and cool under cold water for 7-10 minutes. Then leave at room temperature until completely cooled. Then put it in the refrigerator for 12 hours to mature. At the same time, we do not remove the sausage from the ham maker and do not weaken the springs.
We free the finished sausage from the film.
Everything is ready, you can try.