I boned two packs of chicken quarters and one pack of four chicken legs that were bought from Tesco El Cheepo blue stripe at about �1.29 each and gleaned two kilos of meat, fat and skin off of the bones.
I cut the meat up into small pieces and put these in the fridge overnight to chill. I put them through my biggest screen about a half inch (5 holes to the screen) and mixed in some pork spice mix and some smoke powder I also added 125g of rusk with a chefs measure of 5 spice powder.
I gave it a quick mix and put this in the chiller again for about six hours.
I reminced it through my 3.5mm screen and added about half a pint of concentrated stock from the pressure cooked chicken bones, and gave it a really good mix in the kenwood on fast speed. I cooked a little patty an it was deliciously tender and almost melted in your mouth.
So back into the chiller to bring the meat temperature to almost zero and then I packed about three pounds of the chicken paste into my new stuffer.
Using the smallest tube I slid on about 1.5 metres of the smallest collagen
from my jar of olive oil and I was ready to start winding.
Jeeez......it came out at an alarming speed and snaked it's way along the worksurface. I linked them up and made about a dozen chipolatas in the link. I made about five dozen chipolatas in all and they looked and felt just right. The olive oil leaves a gloss on the collagen skins and they look
as if they are natural sheep casings. I cooked a couple of loose ones and they really are nice and I think the kids are going to like them.
I have put them in the fridge to mature and we will see how they are on Monday evening .....I think they would be nice with a chilli dip maybe with noodles.
But I am impressed with the new vertical stuffer, it works fine for me and the left overs were not enough to make a decent 2 oz burger with and as I have previously said the cleaning of it is a doddle.
The Polish Kielbasa that I made as the last item on my Reber. I was wondering what to do with them as a meal ....I suppose you could have one ring fried or grilled and the middle filled with chips or it could be cut into small chunks for a salad etc etc. or usedd as sausages in suitable lengths,
What I did was to chop into bite sized chunks, batter and deep fry them for crispy chinese pork balls......they were delish and a lot cheaper than the �4 per portion from the chinese take away. Could do the same with the chicken sausages I suppose for a variation,......they do like their chinese and all other take away meals in this house.
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