Chicken Kiev Premix 1.25Kg

11.25 Kg Meat (Chicken/Poultry with @ 20% Skin/Fat Content)

1.25 Kg Chicken Kiev Premix

1 Kg Iced Water

(For smaller batches, use above ingredients in the same ratio).

1. Mince fresh meat through a coarse mincer plate.

2. Make a slurry of the premix and the water. Mix this slurry thoroughly with the minced meat.

3. Mince again (through a finer plate if desired - optional).

4. Fill into collagen or natural sausage casings in the preferred calibre, and twist-link into sausages.

5. Refrigerate as soon as possible. Allow sausages to 'set' overnight before cooking or freezing.