Saucisses de poulet maison - Couverts et baguettes

INGREDIENTS: For approximately 15 sausages 1 kg boneless chicken thigh 22x24 lamb casing 1 piece of stale bread 15 g flat-leaf parsley 12 g salt 2 g black pepper 4 g smoked paprika 1 g nutmeg 5 cl water PREPARATION: Chop the parsley Debone or do it yourself the chicken thighs. Cut the chicken thighs into pieces. Coarsely chop the chicken pieces. Place the minced meat in a bowl, then mix the various spices and parsley, finishing with the water, thoroughly mixed. Prepare your sausage stuffer. Place the casing in place, tie a knot, and place the meat in the stuffer. Help with the filling by hand. Once the casing is filled, twist to separate the sausages. Let stand for 24 hours in a cool place. Enjoy or freeze; Before cooking, prick them well to prevent the sausages from bursting.