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INGREDIENTS<\/strong><\/p>\n 3 Kg Chicken Mince \nPotato Starch {It is usually applied at 10 – 50 g\/kg (1 – 5%) of the finished product or 2 – 4% per kilo of Meat}. METHOD<\/strong><\/p>\n 1 If using Chicken Thighs. Cut the Chicken into 20mm cubes and put in freezer for \u00bd to 1 hour to chill completely before Mincing. It is better for mincing if the chicken is nearly solid. NOTE<\/strong><\/p>\n Use all thighs if you want or a mixture of thighs and breasts as breasts may be to dry.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS 3 Kg Chicken Mince or 3 Kg Chicken Thighs See NOTES 600 gr\u00a0 (Pork or Lamb Fat) or 10% Fat (Pork Fat is the…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[46],"class_list":["post-1886","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1886"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1886\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1886"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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\n3 Kg Chicken Thighs See NOTES<\/strong>
\n600 gr\u00a0 (Pork or Lamb Fat) or 10% Fat (Pork Fat is the Softest).
\n1 Lg Bunch Silverbeet
\n4 Tbsp Olive Oil
\n1 Kg Mature Cheddar Cheese
\n100 g Massel Chicken Stock powder
\n3 Tbsp Chicken Salt
\n6 g Ground Black Pepper
\n50 g Potato Starch or Corn Flour [Corn Starch]\u00a0 {per Kg of Meat}
\n100 g Bread Crumbs<\/p>\n
\nYou can add as much as you like but around 10% (100 g per kilogram of total mass)
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\n<\/del><\/p>\n
\n2 Put silverbeet through food processor with the cutting blade.
\n3 Rinse silverbeet in a sink of water then use a cotton or cheese cloth to ring out all the water.
\n4 Great 1 kg of cheese.
\n5 Put the chicken through the mincer for a second time after re-chilling.
\n6 Put meat, cheese, olive oil and silverbeet in the meat mixer and mix well.
\n7 Mix bread crumbs, chicken salt, black pepper, potato starch together in a bowl. Use a whisk.
\n8 Add the powder mix to meat mixture straight away and mix all completely.
\n9 Place bowl in freezer for \u00bd hour to 1 hour to chill completely again. (Keep an eye on it).
\n10 When chilled fill the Sausage Stuffer add the casings to the Stuffer and start stuffing sausages.<\/p>\n