| Ingredient | Quantity(grams) |
|---|---|
| Skinless chicken thigh | 570 |
| Chicken breast with skin | 115 |
| Cream cheese | 115 |
| Pork belly | 80 |
| Corn | 30 |
| Salt | 8 |
| Minced garlic | 5 |
| Instacure#1 | 1.8 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Paiol Chicken Sausage
Cook the corn cobs for 3 minutes;
Remove the kernels from the cobs and freeze the corn;
Mix the ground or chopped meats, chopped bacon, corn, cheese, salt, garlic, and curing salt #1;
Let it rest for 12 hours in a refrigerated environment;
Stuff into 32 mm natural pork casings in 12 cm links;
Let it rest for 12 hours in a refrigerated environment;
Consume within 48 hours.
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