Mixed Herbs Chicken Sausage

Mixed Herbs Chicken Sausage 

Adapted recipe from: https://youtu.be/p9GcmWL7x8E

SERVING : 4 long giant sized sausages 

INGREDIENTS 

• 300g boneless chicken meat (I used breast meat. I think drumstick will be even better)
• 1/2 teaspoon black pepper powder
• 1 teaspoon (no joke, it tastes good when it is salty enough) 
• 1/2 teaspoon oregano (I used mixed herbs) 
• 2 tablespoons flour (all purpose flour) 
• 1 tablespoon corn flour
• 2 teaspoons soy sauce
• Some oil (to prevent meat from sticking to your hands when shaping the sausages) 

STEPS

1. Grind chicken into paste. 
2. Add in all the seasonings. 
3. Blend till evenly blended. 
4. Put some oil on both hands. 
5. Roll the sausage into long cylinder and place it on the aluminum foil. 
6. Roll the sausage in the aluminum foil tightly. 
7. Heat up a pot of water, sufficient to cover the entire sausage, medium flame, boil the sausages without lid on. The water shouldn't be boiling bubbly, just small boiling bubbles. Don't have to wait for the water to boil to put in the sausages. Cook them for 20 minutes. 
8. Cool the sausages on rack. 
9. Fry them with some oil on a pan. 
10. Store remaining sausages in foil either in fridge 2 to 3 days or freezer for 1 month maximum I guess.