How to Make Delicious and Unique Chewy Chicken Sausage Safely at Home

How to make Chicken Sausage

• 1

  Prepare the ingredients

  Wash the chicken breast and pork belly, drain and then cut into small pieces for easier grinding.

  How to clean chicken meat, no smell: Before cooking, mix vinegar and salt at a ratio of 2 salt to 1 vinegar, then rub it all over the chicken, scrub repeatedly and then rinse thoroughly with clean water, this way the chicken will not smell when cooking anymore.

  

  
• 2

  Grind the types of meat

  Put the chicken meat and the prepared pork belly into the grinder and grind them until smooth.

  Note:

  • The meat to be ground must be at a temperature below 5 degrees Celsius. Therefore, before grinding, you should place the meat in the freezer until it is close to frozen (but not frozen solid to make grinding easier).
  • During the grinding process, the grinder will generate heat. This will cause the meat to cool, partially cook, and lose its binding quality. Therefore, you must always ensure the temperature of the meat during grinding.
  • Check the temperature of the meat and only continue grinding if the meat is cold; if it is warm, put it back in the freezer to chill before continuing to grind.

  

  
• 3

  Make the meat marinade

  In a bowl, combine 30ml of fish sauce with 40 degrees of protein, 30g of sugar, 1 teaspoon of salt, 1/3 teaspoon of monosodium glutamate, 1 teaspoon of pepper, 1/2 teaspoon of garlic powder, and 160ml of cooking oil. Stir well to mix the ingredients.

  Add the mixed marinade to the ground meat in a bowl along with 1 teaspoon of chicken seasoning. Then, use your hands to mix well so that the meat absorbs the marinade.

  

  

  

  
• 4

  Mix sausage

  Divide the meat into 2 portions, put each portion into the mixer, then mix at low speed for 20 seconds.

  After 20 seconds, increase to medium speed and continue mixing for about 2 minutes.

  After 2 minutes, add 60g of ice, 2 tablespoons of potato starch, and 1.5 teaspoons of baking powder. Continue mixing the mixture at medium speed for 4 minutes.

  After 4 minutes, increase the machine speed to the highest and mix for 1 – 2 minutes to finish.

  Do the same with the remaining meat portion.

  Note:

  • The mixed meat should have a light pink color, be chewy and smooth, and stick well.
  • If you don’t have a mixer, you can use a high-power blender instead.
  • Adding ice cubes to the mixture will help keep the meat cold and firmer.
  • For the unprocessed meat, you should keep it in the freezer, taking it out only when needed to ensure the meat stays cold. Similarly, the mixed meat must also be stored in the freezer.
  • Do not use too much baking powder as it will cause the sausage to collapse during boiling and not retain the sweetness of the meat.

  

  

  

  
• 5

  Wrapping and steaming the sausage

  Place the raw sausage mixture onto a layer of plastic wrap, then shape it into a cylindrical block.

  Next, place this block of sausage on a banana leaf and roll it tightly.

  Continue to place 2 more banana leaves on top, roll it tightly, and then seal the top and bottom edges. After that, use string to tie it securely to finish.

  Place the sausage in a steamer and set it over a pot of boiling water, cover tightly, and steam the sausage over medium heat for 45 minutes.

  After 45 minutes, turn off the heat and let the sausage sit in the pot for another 15 minutes before taking it out to cool.

  Note: Do not steam the sausage over high heat as it will cause the sausage to expand quickly and the leaves to tear.

  

  

  

  
• 6

  Final product

  The chicken sausage after completion is chewy, crispy, fragrant, and very delicious. You can serve the sausage with rice or bread, both are very tasty.