Chicken Sausage with Shrimp
A source of protein and healthy fats, this dish combines tender chicken meat and seafood, giving it a unique flavor. It is perfect for maintaining energy and heart health.
Chill the chicken breasts and grind twice or process to an emulsion. Flatten in a bag and partially freeze.
Move the chilled mince to a mixer. Add nitrite salt, table salt, black pepper and cold milk or cream. Mix until sticky.
Cut large shrimp into 3-4 pieces. Add to the mince and mix gently on low speed so the pieces remain visible.
Stuff into casing and refrigerate for 12-18 hours at 2-4 °C.
Warm the loaf to 14-16 °C. Cook in the oven at 50 °C to 50 °C inside. Add hot water to a tray, raise the oven to 80 °C and cook to 70-72 °C inside.
Cool quickly and refrigerate. Overnight resting improves flavor, but the sausage is cooked after the heat step.
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