- moist.
- 15 g table salt: Essential for flavor and preservation.
- 70 g cold cream (30% fat): Helps bind the mixture and adds creaminess.
- 1 g dry garlic: For a subtle garlic flavor.
- 1 g ground black pepper: Adds warmth.
- 1 g allspice: Introduces a hint of sweetness and complexity.
- 1 g coriander: Enhances the overall flavor.
Equipment Needed
- Meat grinderor food processor: For grinding the chicken.
- Mixing bowl: For combining the ingredients.
- Sausage casingor parchment paper: If using casings, they can be natural or synthetic.
- String or twine: For tying
