How to make chicken corn sausage

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  1.Prepare materials

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  2. Remove the fascia from the chicken breast and cut into small pieces. Add salt, onion and ginger. Marinate for about 20 minutes

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  3. Pour the marinated chicken breast and starch into the meat grinder, and grind The more delicate the better.

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  4. After the chicken is pureed, add the corn particles and stir for about a minute (if the corn particles are too large) It falls apart easily when rolled up).

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  5. Scoop out the chicken puree, add a little oil, light soy sauce, and salt, stir vigorously in one direction, then add oil in batches, stir again, as shown in the picture, it is ready .

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  6. Prepare a piping bag, fill it with chicken puree, and decorate the front of the bag according to your favorite thickness. Make a cut.

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  7. Cut the tin foil, add chicken paste, roll it up, and roll the two ends in opposite directions. It's up, roll it tightly and set it (before rolling, you can pinch the two ends and press in the middle to make the meat firmer)

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  8.Roll it into the shape you like

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  9. Boil water, add chicken rolls, and steam for about 20 minutes (according to The thickness and length should be increased or decreased appropriately)

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  10. Let it cool, just tear off the tin foil, it is very elastic .

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  11.The kids love it and the taste is great