Chicken bockwurst

10 servings

Ingredients

Quantity Ingredient
3 Feet small or medium casings
1½ pounds Boneless chicken brest and
Thigh meat, cubed
¼ pounds Pork fat, cubed
¼ cup Finely minced onion
1 cup Milk
1 Egg
1¼ teaspoon Salt
¾ teaspoon Ground cloves
½ teaspoon Ground nutmeg
½ teaspoon White pepper
1 tablespoon Finely chped fresh parsley

Directions

1. Follow directions to prepare casngs for stuffing. 2. Put chicken breast, thigh meat, and prok fat through meat grinder using the fine blade, or fit food processor with steel blade, and process until pureed.3. Add onion, milk, egg, salt, cloves, nutmeg, pepper, and parsley to the meat, and mix well⅖. Put mixture through meat grinder again, or process until mixture is finely ground. 5. Stuff mixture into casings according to basic directions for stuffing sausages. 6.

Twist off to make 3- to 4-inch links.7. Sausages may be poached according to basic Directions for poaching fresh sausages and broiled in butter according to directions to brown fresh, poached sausages, or may be kept refrigerated for up to 2 days. Freeze for longer storage. Submitted By BRENT WILLIAMS On 11-02-94

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