Composition / ingredients
Cooking method
Meat (well chilled, temperature no higher than 12 degrees!) we pass through the meat grinder twice (we use a grate with small holes).
Salt and nitrite salt are mixed in a small container and poured into the resulting minced chicken.
Mix the minced meat, slowly adding milk. The mass will turn out sticky. We leave the minced meat in the refrigerator for 24 hours.
Sausage casings are filled with minced meat, we try not to let air get in. We twist the shell every 10-15 cm or tie it with a thick thread. The semi-finished product is left at room temperature for about 2 hours.
Then we send the sausages to a saucepan, pour warm water (room temperature) and heat them up to 85 degrees over low heat, then cook them for 20 minutes, trying to keep the resulting temperature.
After boiling, such sausages can be fried in a frying pan to give them a blush.
Eat well!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast - 113 kcal/100g
- Table salt - 0 kcal/100g
- Chicken thighs - 185 kcal/100g
