Chicken Sausages with Cheese and Cream
Chicken breast provides complete protein, while cheese adds calcium and a creamy flavor. Chilling helps the mixture hold its texture; verify the chicken's doneness with a thermometer.
Cut chicken breast (1000 g) into grinder-size pieces and semi-hard cheese (100 g) into small cubes. Partially freeze the chicken, then pass it through a meat grinder fitted with a fine plate. If its temperature rises, cool it for about 10 minutes until it reaches 11°C or below.
Add 35% cream (200 g), the cheese, table salt (11 g), and black pepper (3 g). Knead until dense and sticky, distributing the cheese evenly; the mixture must stay at or below 11°C.
Prepare natural casing (50 g) as needed and according to the manufacturer’s instructions; active preparation takes about 5 minutes, fill it with the mixture, roll them into links, and prick visible air pockets. Arrange the sausages on a rack and refrigerate for 3–8 hours.
Fry over moderate heat, turning the links, until the center reaches 74°C. Fry for about 20–25 minutes, but verify doneness with a thermometer. Freeze the raw sausages for storage.
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