Juicy and tender chicken sausage with garlic, mustard and turmeric
Ingredients
- 3 meters of sausage casing
- 2 kg of chicken thighs
- 4-5 cloves of garlic
- 2 tsp salt
- Black pepper, to taste
- 3 tsp mustard
- Turmeric, to taste
- Poultry seasoning, to taste
- 300-400 ml of water
Utensils
- knife
- cutting board
- meat grinder
- garlic press
- bowl
- baking sheet
Instructions
- Rinse the casings well and soak in the water for 30-60 minutes.
- Follow the manufacturer’s instructions.
- Remove the chicken meat from the bones and skin and cut into medium-sized pieces.
- Skin and fat on it finely grind through a meat grinder.
- Peel and press the garlic.
- Put the chicken in a bowl along with the skin and garlic.
- Add the salt, pepper, mustard, turmeric and other spices and mix well.
- Add 150 ml water and mix everything well again.
- Attach a special sausage nozzle to the meat grinder and fill the sausage casing with the mixture.
- Line the baking tray with foil.
- Place the sausage on top and prick the casing with a needle from above .
- Put some water on the baking sheet and bake at 180°C for about 1 hour.
- Then pour the water out of the baking sheet and turn the sausage over.
- Then pierce the needle again from above and bake for another 20-25 minutes in the oven bake.
- Serve the ready-made chicken sausage with a salad.
