Chicken Bratwurst

Ingredients for 1 servings:

• 750 g chicken
• 100 g feta cheese
• 100 g vegetable fat
• 150 g ice snow
• 20 g salt
• 3 g white pepper
• 2 g garlic, granulated
• 1 g caraway
• 2 g parsley, freeze-dried
• 2 g chives, freeze-dried
• ½ g mace
• 1 g basil
• 3 g cutter aid
• mineral water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Finely chop the chicken, grind it roughly through a meat grinder, and place it in the refrigerator. Weigh the spices, mix them together, and then chop them in a food processor (which has a cutting blade) with the feta cheese and vegetable oil. Add the minced chicken and the egg whites, and chop until you get a nice mixture. If necessary, you can add a little cold mineral water. Be careful not to let the temperature exceed 10-12°C. You can also grind it through a fine grinder; if you don’t have the opportunity to chop it, then omit the cutter aid. I forgot to add it once when chopping and it worked. Now fill the mixture into 24/26 oyster mushrooms and scald them in water at 75°C for about 15 minutes. Finally, give them a quick cold shower.