Chicken sausage with chili flakes

Ingredients for 1 servings:

• 3 chicken thighs with rump
• 1 chicken breast with skin
• 100 g crushed ice
• 14 g curing salt (nitrite curing salt)
• ½ tsp Maggi, “HOT”
• 5 g cutter aid (phosphate)
• 2 g lemon peel
• 1 ½ g pepper, white
• 1 g garlic granules
• 3 g seasoning salt (onion salt)
• 1 tsp, leveled mustard, hot
• 0.4 g mace
• ½ g ginger powder
• 0.6 g curry powder
• 12 g chili flakes

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Total time approx. 1 hour 10 minutes

medium-fine grain

Remove the chicken from the bones and cut into small pieces, leaving the skin on. Weigh out 400g and place it in the freezer to freeze for about 1 hour. Run the remaining meat and the breast through the medium disk (here 4mm) of the grinder and chill. Grind the crushed ice to a soft, fluffy consistency using a hand-held grinder or a food processor. Dissolve the cutter additive, curing salt, and liquid seasoning in a little water and mix with the frozen meat. Place in a food processor fitted with a blade set and “chop” for about 20 seconds. Let it swell, and in the meantime, weigh out the spices. 12g of chili flakes is quite hearty; if you like it mild to spicy, 8-10g is fine. Add the first half of the ice to the meat in the grinder and continue chopping. After about 30 seconds, add the second half and run with the spices (except chili) for about another 30 seconds. Don’t worry, the mixture is very runny. Pour the sausage meat into a bowl and mix vigorously with the ground meat. Now stir in the chili flakes. Fill into 28/30 gauge pork casings and cook at 74°C for half an hour, or grill or roast immediately. For the latter option, fill the casings very loosely with the mixture, leaving 3 cm of casing empty at each end. If you don’t have a sausage injector, you can also roll the sausage meat in portions in cling film and boil them, just like a bratwurst without the casing. Curing salt gives the sausages a beautiful color, but regular salt will also work.