Chicken sausage.

• 600 grams of chicken meat

• 2 cloves of garlic

• black pepper

• dill

• 1 meter of gut

• 8 tablespoons of warm water

1. Cut meat from bones, leave fat, skins will not be needed.

2. Grind meat, black pepper and garlic in a meat grinder.

3. Finely chop dill. Mix the minced meat with dill, add 8 tablespoons of hot water (approximately 50-60 degrees).

4. Through a special nozzle on a meat grinder or through a bottle (as in the previous recipe) stuff the gut. Put sausage in the refrigerator for 1 hour.

5. Puncture the sausage with a needle on both sides (approximately every 3 cm).

6. Bake in the oven at a temperature of 190 degrees somewhere 40-50 minutes.