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INGREDIENTS<\/strong><\/p>\n 3 Kg Chicken Mince Potato 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 dry.<\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS 3 Kg Chicken Mince or 3 Kg Chicken Thighs See NOTE 600 gr\u00a0 (Pork or Lamb Fat) or 20% 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-1890","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1890","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=1890"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1890\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1890"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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\n3 Kg Chicken Thighs See NOTE<\/strong>
\n600 gr\u00a0 (Pork or Lamb Fat) or 20% Fat (Pork Fat is the Softest).
\n1 kg Cheddar Cheese (Cubed or Grated)
\n4 Tbsp Olive Oil
\n1 Kg Mature Cheddar Cheese
\n6 Tbsp Massel Chicken Stock powder
\n3 Tbsp Chicken Salt
\n4g Ground Black Pepper
\n100 g Potato Starch {per Kg of Meat}
\n200 g Bread Crumbs<\/p>\n
\nYou can add as much as you like but around 10% (100 g per kilogram of total mass)<\/p>\n
\n2 Great 1 kg of cheese.
\n3 Put the chicken through the mincer for a second time after re-chilling.
\n4 Put meat, cheese, olive oil and leek in the meat mixer and mix well.
\n5 Make slurry in a large bowl from the ice water, bread crumbs, chicken salt, black pepper and milk powder Use\u00a0 whisk.
\n6 Add slurry to meat mixture straight away and mix all completely.
\n7 Place bowl in freezer for \u00bd hour to 1 hour to chill completely again. (Keep an eye on it).
\n\u00a08 When chilled fill the Sausage Stuffer add the casings to the Stuffer and start stuffing sausages.<\/p>\n