Grilled Chicken sausage

Wash the chicken thighs and cut them into pieces. Put the chicken thighs in a food processor and grind them finely (as fine as possible). Add the salt, potato starch, coriander powder, onion powder, black pepper, and water. Mix together.

Grease your hands with sunflower oil.

Place a piece of plastic wrap on a clean work surface and divide a portion of the chicken mince mixture onto it (375 grams per piece). Shape the mixture into a sausage shape.

Roll the plastic wrap tightly around the sausage shape.

Tie the ends. Repeat this process with the remaining chicken mince mixture. You should get about 3 sausages from this.

Bring a large pan of water to a simmer (75-80 degrees Celsius (175 ∘F), use a thermometer). Ensure there is enough water to fully submerge the wrapped chicken sausages. Carefully add the wrapped chicken sausages. Let them cook for 50 minutes.

Carefully remove the cooked chicken sausages from the water and let them rest in ice-cold water for a few minutes before removing the plastic wrap.

Put the paprika powder together with the coriander powder, salt, cayenne pepper, and black pepper on a plate. Mix well. Coat the chicken sausages with the seasoning mixture.

Place the chicken sausages in a preheated oven at 160 ℃ (300 ∘F)on the grill setting. Grill them for 15-20 minutes.

Slice the sausage.

Serve with (homemade) bread, sauce and vegetables.

Bismillah, enjoy!