Saucisses de poulet maison - Couverts et baguettes
Couverts et Baguettes
90,180 views
INGREDIENTS:
For approximately 15 sausages
1 kg boneless chicken thigh
22x24 lamb casing
1 piece of stale bread
15 g flat-leaf parsley
12 g salt
2 g black pepper
4 g smoked paprika
1 g nutmeg
5 cl water
PREPARATION:
Chop the parsley
Debone or do it yourself the chicken thighs.
Cut the chicken thighs into pieces.
Coarsely chop the chicken pieces.
Place the minced meat in a bowl, then mix the various spices and parsley, finishing with the water, thoroughly mixed.
Prepare your sausage stuffer.
Place the casing in place, tie a knot, and place the meat in the stuffer.
Help with the filling by hand.
Once the casing is filled, twist to separate the sausages.
Let stand for 24 hours in a cool place.
Enjoy or freeze;
Before cooking, prick them well to prevent the sausages from bursting.
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Saucisses de poulet maison - Couverts et baguettes
Couverts et Baguettes
90,180 views
INGREDIENTS:
For approximately 15 sausages
1 kg boneless chicken thigh
22x24 lamb casing
1 piece of stale bread
15 g flat-leaf parsley
12 g salt
2 g black pepper
4 g smoked paprika
1 g nutmeg
5 cl water
PREPARATION:
Chop the parsley
Debone or do it yourself the chicken thighs.
Cut the chicken thighs into pieces.
Coarsely chop the chicken pieces.
Place the minced meat in a bowl, then mix the various spices and parsley, finishing with the water, thoroughly mixed.
Prepare your sausage stuffer.
Place the casing in place, tie a knot, and place the meat in the stuffer.
Help with the filling by hand.
Once the casing is filled, twist to separate the sausages.
Let stand for 24 hours in a cool place.
Enjoy or freeze;
Before cooking, prick them well to prevent the sausages from bursting.