Chicken sausage without gelatin

1. Boil the chicken and legs until tender in salted water with bay leaf.
2. Release the chicken and legs in a warm form from the bones.
3. Cut chicken meat into small pieces.
4. Chop the garlic legs with a blender or meat grinder.
5. Mix chicken meat with legs, garlic, spices and salt to taste.
6. Fill the intestines with the resulting minced meat.
7. Pierce the sausage with a thin needle in several places.
8. Put the sausage in boiling salted water with bay leaf.
9. Cook for 15 minutes.
10. Cool and can be used - you can freeze for the future, you can fry on both sides, store in the refrigerator.
Bon appetit!