Chicken Grill Sausages with Tomatoes

Use chicken (1000 g) as a mix of breast and thigh, chill well, and grind. Remove excess juice and seeds from tomatoes (300 g), then chop finely.

Add salt (14 g), erythritol (5 g), grated parmesan (100 g), and chopped basil (5 g) to the mince. Mix until sticky, then fold in the tomatoes at the end so they do not crush.

Stuff the casing, form sausages, and rest for 4-5 hours in the refrigerator. Blanch for 5-10 minutes in 95-100 °C water, then grill or pan-fry to 70 °C inside.