Minced Sausage from Chicken Giblets
Description
Perfect for the table and with drinks. To make sausage using this recipe, you will need to use a press. This can be a ham press. Since the mince does not contain eggs, the sausage will hold together thanks to the press. I advise you not to remove the fat from the giblets, so you do not have to add pork fat to the mince—this way the sausage will be purely chicken. Do not forget to add your favorite spices and pepper, so the flavor is more vibrant and the aroma appetizing. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Clean and thoroughly rinse the giblets under running water. Grind the giblets in a blender, add salt to taste, coriander, nutmeg, ground black pepper, and mix. Cover the filling and refrigerate for several hours.
- 2
Step 2
2. Add garlic and starch to the meat mixture and mix again. Line the press mold with a plastic bag, put the meat mixture in it, and pack it down firmly. Place the press mold in a pot, cover with boiling water, and cook over medium heat for one and a half hours.
- 3
Step 3
3. Cool the sausage in the mold and place it in the mold in the refrigerator for 12 hours. Then you can take it out and try it.