Chicken Curry Sausages
Chicken breast and thigh provide plenty of protein with moderate fat, while pork belly makes the texture juicier and firmer. Curry sauce adds a deeper spiced flavor without unnecessary sweetness and ties the meat base together well. The result is a bright keto-friendly grilling sausage with a rich aromatic profile.
First prepare the curry sauce and use ready curry sauce (80 g) for the sausages. Cut chicken breast (400 g), boneless skinless chicken thigh (400 g), and pork belly (200 g) into pieces suitable for the grinder, then grind the meat twice through a fine plate.
Grate garlic (10 g) finely. Crush white pepper (2 g) and combine it with table salt (11 g), cayenne pepper (2 g), and egg (50 g).
Add the ready curry sauce (80 g), the spice mixture, and water (70 g) to the mince. Knead for 8-10 minutes until the texture becomes dense and sticky, then chill the mince for 1 hour.
Mix the mince again briefly, stuff the natural casing (as needed), and form sausages about 18 cm long. Leave them for 20-30 minutes so the casing wraps the mince more tightly.
Grill the sausages over moderate heat for about 10 minutes, turning regularly. They should reach at least 72°C inside, and the surface should become golden and springy. Let the sausages rest for 3 minutes before serving.
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