Chicken and pepper sausage

Ingredients for 1 servings:

• 24 g sea salt
• 1 bell pepper(s), red
• 500 g chicken breast fillet(s)
• 500 g boneless chicken thigh(s)
• 2 g black pepper
• 2 g paprika powder
• 1 g ginger powder
• 4 g garlic granules
• 100 ml ice water
• 50 ml rapeseed oil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

First things first: You’ll also need a ham cooker for this. Grind the sea salt in a mortar and pestle. Dice the bell pepper. Cut the meat into pieces suitable for grinding. Mix the meat with the spices and grind through a 2 mm disc. If you want the sausage to be finer, grind the meat through a second grinder. Combine the ground meat with the diced bell pepper, ice water, and rapeseed oil in a food processor and mix for about 5-10 minutes. If you don’t have a food processor, you can also use a hand mixer with a dough hook. When everything is nice and sticky and the egg whites have been well extracted, add the mixture layer by layer to the ham cooker. It’s important to press each layer firmly into place. Place the ham cooker in a pot of water at about 80 degrees Celsius. When the ham has reached an internal temperature of about 72 degrees Celsius, briefly cool the ham cooker with ice water and refrigerate overnight.