Another Chicken recipe, this time with hints of Spanish sunshine.
1 kg of minced chicken, very cold, but not frozen!
2 teaspoons of dried Oregano
1/2 medium red onion, finely chopped
3 cloves of garlic, finely chopped.
2 tablespoons of spanish paprika.
1 tsp of freshly ground black pepper.
15 gms of salt.
4 gms of supraphos.
5 gms of mustard powder.
A splash of malt vinegar
1 tsp of dried chilli flakes.
50 mls of olive oil.
3.5 mtrs of sheep casing.
Sprinkle a teaspoon of the dry ingredients at a time into the minced chicken and mix thoroughly until all the dry ingredients are incorporated into the mince.
Place into the bowl of your stand mixer and mix for about 3 minutes, until the forcemeat becomes sticky.
Once the forcemeat has become sticky and not before, slowly add the olive oil, until it is all incorporated. The forcemeat will become slippery, but once the oil is incorporated into the bind it will become sticky again, continue to mix for another minute after this point.
Refrigerate the forcemeat until you are ready to stuff the casings, once stuffed, link the sausages, and refrigerate on an open tray to meld the flavour for a couple of hours.
Use within 3 days or freeze!