LPT 321: Meat Science (1+1)

CHICKEN SAUSAGE

• Sausages are made up of trimmed and minced boneless meat, usually harvested from less valuable spent hen, or less valuable cut-up-parts like back, neck, wings etc.
• Depending on the quantity of the boneless minced meat, weigh all recipe items and mix all powders together.

Sl.No.	Ingredients	Quantity
1.	Deboned meat/ gizzard/ heart/ breast	1 Kg.
2.	Vegetable oil/ butter	100 ml
3.	Table salt	50 g
4.	Red chilli powder	25 g
5.	Garlic paste	25 g
6.	Ginger paste	25 g
7.	Coriander seed powder	25 g
8.	Black pepper powder	25 g
9.	Turmeric powder	15 g
10.	Aniseed/ cumin seed powder	10 g
11.	Onion paste	100 g
12.	Mint leaves paste	25 g
13.	Coriander leaves paste	25 g
14.	Monosodium glutamate	2 g
15.	Butylated Hydroxyl Toluene	0.5 g
16.	Benzoate	0.5 g
17.	Potassium meta bisulphate	0.5 g
18.	Cloves powder	5 g
19.	Cinnamon bark powder	5 g
20.	Eggs	6 Nos.
21.	Gelatin	3 g

• Then add all liquid and semisolid items mix again. Later add the boneless minced meat, mix thoroughly into an emulsion.
• Then stuff the emulsion into the casings.
• Cook the sausages in a smoking chamber like smoked chicken or in an oven at about 160^oC for 40-60 minutes, depending on the toughness of the meat and thickness of the sausage.
• Cut the sausages into thin slices and serve as sandwiches or eaten separately.