Chicken kupaty with Tuscan herbs
Chicken kupaty are a lighter protein source than pork versions, while herbs, garlic, and pepper create bright flavor without sweet marinades. Ice water and cold mixing help thigh fillet stay juicy.
Use chicken (1000 g) preferably as boneless thigh fillet: it is juicier than breast and holds texture better in sausages. Cut into about 2 cm cubes, spread in a thin layer in a bag, and partially freeze for 1 hour.
Grind through a 4-5 mm plate. Add ice water (150 g), salt (16 g), Italian herbs (7 g), garlic (3 g), and black pepper (2 g). Mix into a sticky homogeneous mass, keeping the mince below 8-10 °C.
Refrigerate the mince for 1 hour. Soak natural casings in warm 20% brine for 30-40 minutes, then rinse. Stuff the casings, form kupaty, and rest in the refrigerator for 2 hours.
Heat-treat until safe: pour boiling water over the sausages twice for 15 minutes each time, or cook at 80 °C with steam until the center reaches 70 °C. Cool, then brown quickly on a grill or skillet before serving.
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