Creamy sausages
Description
When making sausages, it's important to follow the specified temperature and timing. Overheating the mince risks turning it into a tasty patty instead of a sausage, so don't neglect these details. The result will delight you.
Instructions
- 1
Step 1
Prepare the necessary ingredients. The chicken fillet should be slightly frozen.
- 2
Step 2
To mince the fillet, use a blender or a meat grinder with a fine grid.
- 3
Step 3
Add salt to the meat.
- 4
Step 4
Knead the meat mixture by hand for 3–4 minutes. It will gradually become dense, forming white, sticky strands. Do not let the temperature of the mixture rise above 12°C; if it does, place the mixture in the freezer for 15 minutes, then continue kneading. After kneading, place the mixture in the freezer for 30 minutes. At the end of this process, the edges should be covered with ice crystals, while the center remains soft.
- 5
Step 5
After partially freezing, transfer the meat mixture to a blender. Add the cream, pepper, and blend for 6 minutes.
- 6
Step 6
This is what the mince should look like, in other words, an emulsion.
- 7
Step 7
Transfer the emulsion to a bowl. Fill a large saucepan with water and place it over medium-low heat.
- 8
Step 8
Prepare the plastic wrap. Take a disposable pastry bag. Fill it with the meat mixture. Cut off the tip.
- 9
Step 9
Leave a margin from the edge of the film and pipe a 12 cm long sausage shape from the piping bag.
- 10
Step 10
Cut the film with a margin. Twist the ends of the sausage.
- 11
Step 11
Do the same with the remaining mince. While twisting the ends, gently press the sausage to remove excess air.
- 12
Step 12
Place the prepared sausages into hot water, ideally at 80°C. Simmer for 15–17 minutes, making sure the water does not boil. For those with a thermometer, the internal temperature of the sausage should reach 68°C.
- 13
Step 13
Then drain the water and rinse with cold water, cool in this way.
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Step 14
Serve the ready sausages with tomato sauce and your favorite side dish.