MATERIALS
1 kg minced chicken (white and black chicken meat mixed)
1 teaspoon each of basil and thyme
1 tablespoon of vinegar
1 teaspoon of baking soda
1 coffee cup cold water
1 teaspoon of black pepper
1 teaspoon salt
To fill the sausage:
8 meter intestine
FABRICATION
Grind the white and black meat of the chicken together as minced meat. Put the minced chicken in a deep bowl, add salt, pepper, basil and thyme and knead well. Cover the container with cling film and rest in the refrigerator for 2 hours. Cut the intestines 30-35 centimeters long and put in a deep bowl. Wash off with cold water. Put it in a glass or steel bowl and add enough warm water and vinegar to cover them and let it rest for half an hour. Then rinse with water and drain well. Take the minced chicken out of the refrigerator and add baking soda and cold water and knead it again. Fill the sausage mixture into the cream piping bag as much as possible. Take the bowel piece in one hand and squeeze it into the mortar with the other. Leave 2 cm from both ends blank. Twist the ends and tie them with kitchen rope. Heat water in a deep large steel pot. When the water is well heated before boiling, add the sausages, cook them for 10 minutes by turning them occasionally. Take it out on a paper towel and dry it. Store it in the refrigerator until you cook it. Cook on a pan or grill before serving and serve hot.
