CHICKEN SAUSAGE HOMEMADE

INGREDIENTS

Chicken breast 02 numbers (washed and cut into small pieces

Egg whites 03 numbers

Bread diced (white) 02 slices

Garlic chopped 02 numbers

Cloves crushed well 03 numbers

Nutmeg grated 1/8 teaspoon

Rosemary, oregano, thyme little

Ice cubes 06 numbers

Pepper crushed 1/8 teaspoon

Corn or sunflower oil 01 tablespoon

Salt to taste

METHOD

Combine all the ingredients except the ICE CUBES in a stainless steel bowl and keep in the deep freezer for thirty (30) minutes. Later put this into the wet grinder along with the ice cubes and grind into a smooth paste. Cut a meal sheet into four and place two tablespoons of the mixture on each sheet and spread lengthwise. Roll this into a tight cylindrical shape and secure both ends well. Keep in the deep freezer for two (02) hours. After two (02) hours remove the sheet and steam the sausages for fifteen (15) minutes. Prepare hot dog with the steamed sausages or if preferred, slightly fried on an oiled griddle or non stick pan (avoid burning). Serve with fried eggs and baked beans for breakfast or as a snack.

HOT DOG (this is a variation)

Bun 01 number

Chicken sausage 01 number (homemade)

Lettuce 01 leaf

Tomato cubed 02 numbers

Japanese cucumber 02 pieces

Butter 10 grams

Mustard cream little

Tomato ketchup homemade 02 teaspoons

METHOD

Slit the top of the bun, warm slightly on a griddle or non stick pan, apply butter and mustard on both pieces. Place the sausage pipe some tomato ketchup and top with lettuce, tomato and cucumber.

 THE BUN DOUGH – 01 kg flour sieved thrice, 02 teaspoons yeast + 01 teaspoon sugar, salt ½ teaspoon, sugar 06 teaspoons, 01 number egg, milk powder 04 tablespoons, butter or margarine melted 20 grams

METHOD: Cream the yeast with 01 teaspoon of sugar in lukewarm water and allow fermentation. Mix ¼ of the flour with the 06 teaspoons of sugar and extra water along with yeast, milk powder and egg to form a batter, mix well. Now gradually work in the flour and knead well to form pliable dough, leave aside for 01 hour to rise. Later knock back and form into oblongs, leave aside for 01 hour, egg wash (egg yolk mixed with little water beaten up with a fork) and bake in a pre heated oven set at 230 for 20 minutes, remove from oven and keep on a cooling rack. Makes up to twelve buns.