Chicken sausages in casing
Description
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Instructions
- 1
Step 1
Wash the chicken thighs and pat them dry. Remove the meat from the bones and cut into small pieces. You can optionally blend with a mixer or grind through a meat grinder.
- 2
Step 2
Rinse the intestines, fill them with water. Soak in water for a couple of hours, then rinse again. Now the intestines are ready for use.
- 3
Step 3
Add fatty cream to the meat. Low-fat cream is too runny and will spread out. Add salt and pepper. Then add a spoonful of mustard. Mix thoroughly and let marinate for half an hour. Add spices to taste.
- 4
Step 4
Fill the casings with the resulting meat mixture. You can do this in various ways. The most convenient method is using a sausage stuffer attachment on a meat grinder. Try to remove all the air from the sausages.
- 5
Step 5
Pierce each sausage in several places with a toothpick so they don't burst during cooking. Bring water to a boil in a pot and place the sausages in it. Cook for twenty minutes. Fry the cooked sausages in a pan with vegetable oil.