Children's Chicken Sausage (Commercial-Style)

Children's Chicken Sausage 

(Commercial-Style)

From ChatGPT

Yield: About 1.8-2.0 kg sausage mixture

Ingredients

Meat

Chicken breast: 1,300 g

Chicken skin: 250 g

Aromatics

Fresh garlic: 15 g (about 4-5 cloves)

Fresh onion: 60 g

Seasonings

Salt: 22 g

Sugar: 20 g

White pepper: 2 g

Soy sauce: 15 g

Oyster sauce: 10 g

Dried mixed herbs: 1 g (½ tsp)

Binders

Cornstarch: 60 g

Milk powder: 50 g

Egg whites: 70 g (about 2 large egg whites)

Liquid

Ice water: 220 g

Optional (for a more commercial taste)

MSG: 2-3 g

Nutmeg: 0.3 g (⅛ tsp)

Preparation

1. Prepare Aromatics

Finely mince:

15 g garlic

60 g onion

Sauté with a small amount of oil over low heat until soft and fragrant.

Cool completely before using.

2. Chill the Meat

Cut chicken breast and skin into small cubes.

Place in the freezer for 30-45 minutes until very cold but not frozen solid.

Making the Sausage Paste

Step 1

Blend:

Chicken breast (1,300 g)

Salt (22 g)

Sugar (20 g)

Blend until sticky.

Step 2

Add:

Chicken skin (250 g)

Egg whites (70 g)

Cooled garlic and onion mixture

Blend until smooth.

Step 3

Gradually add:

Ice water (220 g)

Blend continuously until the mixture becomes glossy and sticky.

Step 4

Add:

White pepper (2 g)

Soy sauce (15 g)

Oyster sauce (10 g)

Dried mixed herbs (1 g)

MSG (2-3 g, optional)

Nutmeg (0.3 g, optional)

Blend until evenly mixed.

Step 5

Add:

Cornstarch (60 g)

Milk powder (50 g)

Blend briefly until incorporated.

Final texture: smooth, sticky, and elastic.

Stuffing

Load the mixture into a sausage stuffer or piping bag.

Stuff into 23 mm collagen casings.

Do not overfill.

Twist into links every 10-12 cm if desired.

Cooking

Poaching Method (Best Texture)

Heat water to 75-80°C (not boiling).

Add sausages.

Poach for 20-25 minutes.

Cooling

Transfer immediately to cold or ice water.

Cool for 5-10 minutes.

Drain well.

Storage

Refrigerator

Up to 4 days

Freezer

Up to 2 months

Freeze in portions and thaw overnight in the refrigerator before reheating.

Serving

For the most "store-bought" flavour:

Pan-fry for 2-3 minutes after poaching, or

Air-fry at 180°C for 5-8 minutes

This gives a better colour, aroma, and bite than eating them straight from the poaching water.