Chicken Sausages with Pumpkin Seeds in Collagen Casings
Chicken breast supplies complete protein, while skin-on thigh keeps the sausages moist and satisfying. Chilling the mince and cooking sous-vide at 58°C help it set with a tender, dense texture. Pumpkin seeds add a nutty bite, and the chilled sausages slice neatly for serving.
Freeze the chicken breast (280 g), skin-on chicken thigh (240 g), and removable grinder parts for 30 minutes. Cut some of the meat into larger pieces and mince the rest in a food processor; a cold meat grinder also works. Use water (88 g) in total: mix in 52 g first, then add the remaining 36 g the next day only if the mince looks dry. Combine it with nitrite salt (8 g), mix for 3 minutes, and refrigerate for at least 30 minutes.
Chop some of the pumpkin seeds (30 g) more coarsely, fold them into the chilled mince, and return it to the refrigerator. Keep the mince below 12–13°C while working.
Quickly rinse the collagen casing with water and pat it dry. Tie one end, pack the cold mince firmly into the casing, and tie the other end. Rest the sausages in the refrigerator for at least 24 hours to settle; if gaps appear, tighten the filling and close the casing again. Vacuum-seal and cook sous-vide at 58°C for 2 hours. Rapidly chill them, then refrigerate for at least another day before slicing.
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