Creamy Chicken Sausage According to GOST

Chicken breast (fillet), Shpig, Cream 20% fat content, Nitrite salt, Table salt, Cornstarch, Food phosphate, Allulose, White pepper, Sodium ascorbate, Nutmeg, Natural casing

Cooking: 20 min. Cooking: 20 min. Blend with a blender: 10 min. Let it stand: 10 h. Let it stand: 2 h. Bake in the oven: 1 h 30 min. Cool down: 20 min. Chill in the refrigerator: 12 h.

Partially freeze the chicken breast mince (1000 g) and back fat (150 g), then grind them through a meat grinder. Cut the collagen casing and soak it in warm water for 3-5 minutes.

Transfer the meat mixture to a blender or cutter. Add 20% cream (150 g), nitrite salt (10 g), table salt (10 g), corn starch (5 g), allulose (2 g), white pepper (1 g), food phosphate (3 g), sodium ascorbate (0.5 g), and nutmeg (0.5 g). Process into a smooth emulsion, keeping the mixture below 10 °C.

Stuff the casing tightly, tie the sausage logs, and refrigerate for 8-10 hours to settle. Then leave them at room temperature for 2 hours to temper.

Heat the oven to 80 °C with top-bottom heat and convection. Place the sausage on a rack, set a tray of boiling water below for steam, and cook until the center reaches 68 °C. Insert the probe into the control log after 30-40 minutes of heating.

Chill the sausage in ice water for 15-20 minutes, dry it on a rack, place it in a bag, and refrigerate for 12 hours before slicing.