John Myers
Sausage: Poultry Roll from ham Fairy
The perfect sausage: poultry roll from ham fairy recipe with a picture and simple step-by-step instructions.
- 800 g Chicken from the thigh
- 400 g Chicken breast meat
- 1 teaspoon Pepper
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon Soy sauce dark and thick
- 1 Knife point Yellow curry powder
- 2 Knife tips Sweet paprika
- 2 piece Garlic cloves
- 1 tablespoon Rosemary fresh
- 1 tablespoon Salt
- At the suggestion of “Schinkenfee” I had such a “pot” given to me for my birthday. It is worthwhile not to look at the money here, because handling the somewhat more expensive part is much easier. However, the cutting discs are quite sharp-edged and should be straightened a little before using them for the first time. Otherwise, it is now child’s play to make sausage and ham yourself.
- Remove the skin and bones from the chicken thighs and cut into small cubes. Mix the oil, soy sauce, pepper, curry and paprika powder, marinate the meat cubes with it and let it steep in the fridge overnight.
- The next day, use the mixer to process the marinated meat into a farce. Cut the chicken breast into very small cubes (1 x 1 cm) and add to the farce along with the chopped rosemary and the very finely diced clove of garlic and season with salt. Mix well. The ratio of farce to diced meat should be 2: 1.
- Assemble the “ham fairy” according to the instructions and fill the pot with the meat mixture and close it.
- Place two wooden sticks in a high pot on the floor and place the “ham fairy” on them, so that it won’t bubble while cooking. Now pour in water, insert the meat thermometer into one of the two slots and bring the water to a boil. Then keep it at 80 – 85 degrees (for me level 4 of 9 on the ceramic hob) and let it simmer for 1.5 – 2 hours.
- After cooling down, take the finished “sausage” out of the pot and enjoy.
- Note 7: During the boiling process, liquid settles at the bottom – sometimes also at the top – of the pot. This, together with the skins and bones, makes a wonderful basis for a chicken soup. Since no curing salt was used here, the color of the sausage is a bit “grayish”, but this does not damage the taste.
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