Saucisse de poulet

Ingredients

• Boneless chicken — 500 g

• Egg white — 1

• White flour (maida) — 1 tablespoon

• Corn flour — 1 tablespoon

• Vinegar — 1 tablespoon

• Ginger Garlic paste

• Black pepper powder — to taste

• Chicken masala — to taste

• Cumin powder — to taste

• Coriander powder — to taste

• Turmeric powder — to taste

• Garam masala — to taste

• Oregano — to taste

• Salt — to taste

• Vegetable oil — as needed

• Aluminium foil — for wrapping

Recipe

1. Prepare and marinate the chicken

1. Make sure the chicken is cold. Do not preheat or heat the chicken at this stage.

2. Cut the boneless chicken into small dice.

3. Place the diced chicken in a bowl and add:

   • Black pepper powder

   • Ginger garlic paste

   • Chicken masala

   • Salt

   • Cumin powder

   • Coriander powder

   • Turmeric powder

   • Garam masala

   • Oregano

4. Mix everything thoroughly so the chicken is evenly coated with the spices.

5. Cover and marinate the chicken in the refrigerator for 1–2 hours.

6. For best results, you can also place the grinder jar in the refrigerator so that it becomes cold.

2. Make the chicken paste

1. After 1–2 hours, take the marinated chicken out of the refrigerator.

2. Transfer the chicken to the cold grinder jar.

3. Add 1 egg white, 1 tablespoon corn flour, and 1 tablespoon white flour.

4. Add 1 tablespoon vinegar.

5. Grind everything together until you get a smooth, thick paste.

Transfer the chicken paste to a bowl.

3. Shape the sausages

1. Take a piece of aluminium foil approximately 1 foot long.

2. Lightly apply some vegetable oil to the foil and also rub a little oil on your hands.

3. Take a small portion of the chicken paste and shape it into a small sausage-like roll.

4. Place the roll on the aluminium foil.

5. Roll the foil tightly around the chicken, trying to ensure that there is as little air trapped inside as possible.

6. Fold and twist both ends securely so that water cannot enter the packet.

7. Repeat the process until all the chicken paste has been shaped and wrapped.

4. Cook the sausages

1. Fill a large pan with enough water to completely submerge the sausage packets.

2. Bring the water to a full boil.

3. Carefully place all the wrapped sausages into the boiling water.

4. Cook for approximately 20 minutes.

5. Cool the sausages

1. Once cooked, carefully remove the sausage packets from the boiling water.

2. Immediately transfer them to ice-cold water.

3. Leave them in the cold water for about 10 minutes.

This helps cool the sausages quickly and helps them retain their shape.

6. Serve or store

You can now choose either of these options:

• Store for later: Keep the sausages refrigerated and use them later.

• Fry and serve: Let the sausages sit for about 15 minutes after removing them from the ice water. Carefully unwrap the foil, then fry the sausages in a little vegetable oil until lightly browned.

Serve hot and enjoy your homemade chicken sausages! 🌭🍗