Corn chicken sausage

The hotter I get, the more I want to eat meat, no, not a few days later, I've had another chicken sausage. The advantage of making good food on its own is that it can be used as a solid material, and although it is not yet possible to control the chain of cultivation and breeding from the source, it is at least possible to control the type and quantity of fabric used. Last time I put green beans and eggs in the chicken sausages, which tasted thin, but they were nutritionally and verbally popular with their families, especially when they were caught in sandwiches. And this time, I added an extra sausage mold, which would all look like sausage, even if it was a little more. It's so good, it doesn't need intestinal clothing, it doesn't need additional tools, and it doesn't take long to refill it, and it's filled with molds to the steam tank or the steam pan, and it's only half an hour before it's fresh. It's good to eat a steamed sausage, or it's good to have a secondary process like fried, fried, boiled. It tastes light, but it tastes fresh, without extra oil, and it is supported by a small amount of fat in chicken, and it doesn't get tired of eating. Although there is no external intestines that are flexy and resilient, the real stuff is comforting and reassuring. Homemade sausages are low in fat and salt, children eat strong bodies and women do not grow meat. Do it