Use a mix of equal quantities of chicken breast and thigh meat plus the bits of fat from the bird. Using white meat alone gives a dry sausage .
- Ground Chicken - Breast and thigh meat from 1 large sized chicken (about 500 gms)
- Onion - 1 medium
- Garlic - 4 cloves
- Fresh red chilly - 4
- Parsley - handfull
- whole corriander seeds - 1 tsp
- whole fennel seeds - 1 tsp
- whole pepper corns - 1 tsp
- vinegar - to taste
- salt - to taste
- soy sauce - 1 tbsp
- oregano - 1 tsp
- oil - 1 tsp
add the onion, chilly and garlic to the blender and blend coarsely. add chopped parsley to this and keep aside.
In a small frying pan add a tsp of oil and saute the ground mix for 2 minutes.
Dry roast the whole spices (corriander,fennel,peppercorn ) in a microwave for 1 1/2 minutes and crush coarsely.
Add the ground chicken to a bowl and add the sauteed mix , and ground spice mix.
Add in soy sauce and salt to taste. Mix well.
Keep this mix in the refrigerator for 30 minutes. Meanwhile prepare some aluminum foil . cut into square shapes and set aside.
Remove the meat mixture from the fridge . form into logs about the thickness of 3/4 inch .
Place it on the edge of an aluminum sheet and roll into a tight sausage.squeeze and seal one end first .
applying a bit of pressure with your hands push the meat mixture into a tight log and squeeze the other end forming a sausage roll.
Steam these rolls for 10 minutes in a covered pan , placing the sausage on a perforated tray so that it does not touch the water.
Allow the rolls to cool .
The rolls can be refrigerated or frozen in the aluminum foil as such .
These can be used in soups, pastas, sausage rolls , sandwiches etc.
Saute in a tsp of oil and use in a hotdog roll .