faire vos saucisse indiennes

1. Raw Ingredients (per 1000g of stuffing) Chicken meat (boneless thighs, with a little fat): 1000g Fine salt: 18g Sugar: 4g Sheep intestines, size 22–24: 2 to 3m 2. Spice and Herb Mix Ground coriander: 10g Ground cumin: 7g Garam masala: 6g Turmeric: 2g Red chili powder (Kashmiri or other): 4g Smoked paprika: 3g Fresh herbs: Crushed fresh garlic: 25g Grated ginger: 20g Chopped green chili: 10g Chopped fresh coriander: 20g Chopped curry leaves: 5g Lime juice: 20 g Info: 1 kg of stuffing = approximately 8 to 10 sausages, each weighing 100–120 g (depending on the casing size).