Name: Homemade pork sausage with chicken
Yield: 0
Ingredients: Pork - 1.5 kg; Chicken thighs - 1.5 kg; Salt - 20 gram; Sugar - 0.5 Tsp; Nutmeg - 0.5 Tsp; White pepper - 0.5 Tsp; Allspice - 1/4 Tsp; Chilli - 1/4 Tsp; Garlic - 2 clove

Ingredients for - Homemade pork sausage with chicken

1. Pork 1.5 kg

2. Chicken thighs 1.5 kg

3. Salt 20 gram

4. Sugar 0.5 Tsp

5. Nutmeg 0.5 Tsp

6. White pepper 0.5 Tsp

7. Allspice 1/4 Tsp

8. Chilli 1/4 Tsp

9. Garlic 2 clove

How to cook deliciously - Homemade pork sausage with chicken

1 . Stage

Pass the pork through a meat grinder with a 4 mm grid.

2 . Stage

Separate the chicken meat from the bones and skin and cut it into pieces about 1 cm by 1 cm. Mix the meat together. Add the garlic, pierced through the press. Mix all the spices in a dry bowl, add to the mince and knead well until the consistency of sticky mince. Soak the protein casings in cold water for 10 minutes. Fill the casings tightly with minced meat. If there is any air left in the loaf, you can make punctures, but no more than 3-4. Tie the ends with a string. Put the sausage in the fridge overnight.

1. Stage. Homemade pork sausage with chicken: Separate the chicken meat from the bones and skin and cut it into pieces about 1 cm by 1 cm. Mix the meat together. Add the garlic, pierced through the press. Mix all the spices in a dry bowl, add to the mince and knead well until the consistency of sticky mince. Soak the protein casings in cold water for 10 minutes. Fill the casings tightly with minced meat. If there is any air left in the loaf, you can make punctures, but no more than 3-4. Tie the ends with a string. Put the sausage in the fridge overnight.

3 . Stage

Then put the sausage on a rack, in one of the loaves stick a temperature sensor. Set the oven temperature to 35 C, cook the sausage for 2 hours, then increase the temperature to 55 C. Cook for another 2 hours. Then increase to 80 C and cook until the temperature in the middle of the loaf is 69 C.

1. Stage. Homemade pork sausage with chicken: Then put the sausage on a rack, in one of the loaves stick a temperature sensor. Set the oven temperature to 35 C, cook the sausage for 2 hours, then increase the temperature to 55 C. Cook for another 2 hours. Then increase to 80 C and cook until the temperature in the middle of the loaf is 69 C.

4 . Stage

Then cool the sausage under cold water for 20-30 minutes and hang it in a cool, ventilated room for 12 hours. Then put it in the refrigerator. Bon appetit!