Sausage in a bottle with gelatin

Step-by-step cooking

1. Step 1:

   

   Put the hams in a saucepan and pour cold water so that it covers them, but no more. Put the pan on medium heat when the water boils, remove the foam, add salt, black pepper, bay leaf and dill. Reduce the heat to a minimum and cook the ham until cooked for 40 minutes. After 20 minutes, pierce them with a fork. If you put the meat in cold water, you will get a delicious and rich broth that will harden well. Just such a person is needed.

2. Step 2:

   

   Remove the finished hams from the pan, wait for them to cool down. Remove the skin from them and separate the meat from the bones. Pour 250 ml of hot broth into a separate container (you can use a mug). When the broth has cooled to 60 degrees (approximately), add gelatin. Mix well with a spoon and leave for 30 minutes to swell. Additionally, the rules for using gelatin can be found on the manufacturer's packaging.

4. Step 3:

   

   Finely chop the meat with a knife, pour it into a deep bowl, pour the cooled broth with gelatin through a small strainer (strain). At this stage, add ground black pepper. You can try the broth and adjust the taste of the future sausage according to your preferences, adding some more suitable seasonings, on which the final taste of the dish will depend.

5. Step 4:

   

   Take a clean plastic bottle with a capacity of 2 liters. Cut off the top with a neck with a sharp knife or scissors. Pour the liquid contents for the sausage into the bottle. Refrigerate for 3-4 hours. During this time, the broth should harden well and fasten the chicken pieces together. We take the finished sausage out of the refrigerator, cut the bottle lengthwise with scissors and carefully remove the sausage. Cut into pieces and serve to the table. We store the sausage in the refrigerator.