homemade chicken sausage 手工香草鸡肉肠 （・⊝・∞）

my hubby loves sausages.. but you really don’t get good ones in beijing, plus i’m not a big fan of store bought sausages
(the fats.. the preservatives.. u know..)
老小孩超爱吃香肠。。可在北京哈。。真是找不到好吃的香肠。。说白了，我也不太愿意在超市买香肠
（谁知道有多少肥肉。。防腐剂。。you know 啦）
工ｴｴｪｪ(;╹⌓╹)ｪｪｴｴ工

Recipe adapted & translated from 百度百科

Ingredients
*as original recipe did not indicate quantity, i have indicated my quantity in green

chicken drumsticks *i used 10
sausage casings (i.e. skin for sausage)
fresh basil
ginger
garlic
coarsely grounded black pepper
white pepper
salt
olive oil (do not recommend omitting as it can enhance the tenderness of the chicken)
* all seasoning to be added according to personal preference

食材
＊原食谱没标上分量～绿色字体表示我在食材上的用量

鸡腿 ＊我用了10只
肠衣
九层塔（罗勒）
生姜
大蒜
粗粒黑胡椒
白胡椒粉
盐
橄榄油 (不建议省略，可增加鸡肉的滑嫩口感)

Directions/方法

de-bone and de-skin (optional) drumstick and remove tendons. chop into pieces that can be processed by food processor
use basil leaves (removing stems) and mince garlic and ginger
鸡腿去骨、去皮（不去皮也可），剔除白色筋膜；切成块状（料理机可以处理的大小)
九层塔摘取若干嫩叶；姜切末；蒜切末

wash sausage casings carefully with water ~ piping water into the casing also allow you to check if there’s any holes in the casing
肠衣在清水中漂洗干净（在肠衣中灌水，将内部洗净也可检查是否有破洞）

add chicken into food processor and process into paste. add in basil, ginger, garlic, salt, white pepper and grounded black pepper
then add in olive oil and blend well
鸡肉加入料理机内打碎成茸。加入九层塔、姜末、蒜末、盐、白胡椒粉，磨入粗粒黑胡椒
加入适量橄榄油，搅打均匀

cover piping tube with casing, leaving a bit of tip at the end and then tie a dead knot. start piping chicken meat into casing
肠衣套在灌制香肠的机器口上，留出一点，打结；将肉灌入即可

tie strings at intervals of the sausage according to desired length once you have piped in all the chicken meat
灌好的鸡肉肠，每隔一段用棉线扎紧

（＊长长短短、短短长长）
prick holes into sausage using needles and air it for a while
用针扎一些孔；挂起略风干一会儿

bring some water to boil in a large saucepan, maintaining the water temperature between 70 – 80 degrees C
锅内煮水，保持在70–80度

put in sausage and cook for c. 8 mins or until the entire sausage has turned white
锅内煮水，保持在70–80度，放入肉肠煮约8分钟至完全变色即可

cooked sausages
水煮过后的香肠

add some oil into frying pan, and fry sausage till golden brown (or you can grill or slice to small pieces according to personal preference)
锅内热少许油，将肉肠煎至表面微黄即可（或烤或切片炒制均可）

＊sausage can be frozen or chilled; if they are frozen, ensure that they are cooked in water till soft before frying/grilling to prevent sausage from splitting
冷藏或冷冻保存均可；如果冷冻，食用时最好先在水中煮软后再煎或烤，以免皮开肉绽

this one split…
这个。。。破了。。。
.・゜゜・（／。＼）・゜゜・．

 Personal notes／温馨小贴士:

• i made 10 sausages in total
  我做了10根香肠

• after boiling, i cooled them, packed in 3s, and froze them. it was brought back to room temperature before frying
  水煮、冷却后，我将香肠分3根，密封后，冷冻。享用前，将一袋从冷冻库取出，回温后再煎

• i bought my sausage casings from 帝一鸣食品.. still had a lot left from one pack after making the first batch of sausage.. so i suggest increasing ingredients quantity if you are making this
  肠衣是帝一鸣食品买滴。。。 这次开了一袋肠衣。。 做了10 根香肠后，还剩余好长。。好长的肠衣没用上。。。。所以建议下次份量要做多一些哈

Pollution index: 162 (unhealthy)