Recipe: Chicken Sausages
oleh Noer Aliya Yahya
- 600 gr chicken breast fillet
- 1 large egg
- 2 tsp garlic powder
- 1 tsp pepper powder
- 300 ml milk
- 75 gr tapioca starch
- Salt to taste
Halal collagen sausage casing
Use a food processor to blend chicken, egg, garlic powder and pepper powder.
Add tapioca starch and milk bit by a bit until you get enough consistency to push the mixture into sausage casing.
Scoop the mixture into your piping bag using a spoon or a spatula. Make sure you only fill up to ⅔ to ¾ of the bag.
Cut the tip of the piping bag. Make sure you do not cut it too much as you must make sure the tip can slip into the sausage casing.
Tie the end of the piping bag using rubber band.
Slip the tip of the piping bag into the sausage casing, and hold it firmly.
Start pushing the mixture until you fill about 80% of the casing.
Using a food string, tie one end of the casing. Then tie the sausage the length you wish. Make sure you give room for each sausage to rise as it will rise when steamed. Do until all the mixture has been tied.
In the meantime, heat the steamer with low heat. Collagen casing can’t stand high heat, as it is intended to be smoked. You must use low heat to steam sausages and are advised to keep the lid open.
Put the sausages inside the steamer in one layer. Keep steaming until well cooked. It could take hours for sausages to be well cooked.
Dunk cooked sausages into ice water. It helps set the casing and avoid the casing to peel off. It also helps to prevent wrinkling so thir appearance looks nice.
Hang to cool.
Slough-United Kingdom, 28 Juni 2020