INGREDIENTS
3 Kg Chicken Mince
or
3 Kg Chicken Thighs See NOTE
600 gr (Pork or Lamb Fat) or 20% Fat (Pork Fat is the Softest).
1 kg Cheddar Cheese (Cubed or Grated)
4 Tbsp Olive Oil
1 Kg Mature Cheddar Cheese
6 Tbsp Massel Chicken Stock powder
3 Tbsp Chicken Salt
4g Ground Black Pepper
100 g Potato Starch {per Kg of Meat}
200 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 Great 1 kg of cheese.
3 Put the chicken through the mincer for a second time after re-chilling.
4 Put meat, cheese, olive oil and leek in the meat mixer and mix well.
5 Make slurry in a large bowl from the ice water, bread crumbs, chicken salt, black pepper and milk powder Use whisk.
6 Add slurry to meat mixture straight away and mix all completely.
7 Place bowl in freezer for ½ hour to 1 hour to chill completely again. (Keep an eye on it).
8 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.
