INGREDIENTS
3 Kg Chicken Mince
or
3 Kg Chicken Thighs See NOTES
600 gr (Pork or Lamb Fat) or 10% Fat (Pork Fat is the Softest).
2 Lg Leeks
4 Tbsp Olive Oil
1 Kg Mature Cheddar Cheese
100 g Massel Chicken Stock powder
3 Tbsp Chicken Salt
6 g Ground Black Pepper
50 g Potato Starch or Corn Flour [Corn Starch] {per Kg of Meat}
100 g Bread Crumbs
Potato Starch {It is usually applied at 10 – 50 g/kg (1 – 5%) of the finished product or 2 – 4% per kilo of Meat}.
You can add as much as you like but around 10% (100 g per kilogram of total mass)
METHOD
1 If using Chicken Thighs. Cut the Chicken into 20mm cubes and put in freezer for ½ to 1 hour to chill completely before Mincing. It is better for mincing if the chicken is nearly solid.
2 Put the leeks through a Food Processor Blade to slice the Leeks thinly.
3 rinse leeks in a sink of water then use a cotton or cheese cloth to ring out all the water.
4 Great 1 kg of cheese.
5 Put the chicken through the mincer for a second time after re-chilling.
6 Put meat, cheese, olive oil and leek in the meat mixer and mix well.
7 Make slurry in a large bowl from the ice water, bread crumbs, chicken salt, black pepper, salt and milk powder use a whisk.
8 Add slurry to meat mixture straight away and mix all completely.
9 Place bowl in freezer for ½ hour to 1 hour to chill completely again. (Keep an eye on it).
10 When chilled fill the Sausage Stuffer add the casings to the Stuffer and start stuffing sausages.
NOTE
Use all thighs if you want or a mixture of thighs and breasts as breasts may be dry.
