For the preparation of homemade chicken sausages need two kinds of chicken meat... The white breast meat, and meat with the remaining parts of the chicken - bedryshek, wings, drumsticks (such as if it is called red meat)... I take such a relationship: 1 kg of chicken breast: 500 grams of red meat chicken.
Breast meat I scroll several times through a meat grinder, and if you have a blender with knife nozzles, it is more better then the weight will turn even more homogeneous \ paste and then finished sausage is more dense form. The second part of the meat, I cut into arbitrary pieces. Some pieces I produced smaller, some larger.
Now, all that is scrolled and cut add up in a bowl, add 1 h. l. salt (a slide), 2-3 cloves of garlicExtruded through chesnokodavku, and put spice... It may just be black pepper, add paprika, hops-suneli, a special seasoning for chicken, or something else in its sole discretion. And all this is a good mix, and repel. Eit turns out already ready for mass home sausages.
You can already start to form sausages, but, if you wish (I have a desire to appear), you can add the minced chicken some delicious "add-on". This may be a cheese and salted pistachios or other nuts, olives, in general, we can dream... I divided the minced into 3 parts (that is, I will have 3 sausages), one of the left in the "classic form" (ie only salt and pepper), The second part of the added hot spices, In the third part put sliced cheese (Dutch). Again, everything is stirred well.
Now take the plastic wrap, spread it on the table. From the finished meat, wet hands, form the sausage, put on this film. And, twist, twist, twist...
As a result, you should have tightly wrapped sausages, side edges or tying uzelochki (if possible) or bandaging a simple thread.
The prepared sausage rolls spread in hot water (this is required), and set on fire. First, bring to the boil, then diminish to the minimum, and cook \ tomim for two hours.
After 2 hours, "stewed" sausages gently taken out, spread on a dish and allowed to cool at room temperature.
Next, remove the film and remove in a refrigerator. That's it, it turns out very tasty sausage... And, most importantly, without any harmful or beneficial additives!
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