Chicken veal sausage

12 servings

Ingredients

Quantity Ingredient
½ cup Minced onion
1 tablespoon Minced garlic
½ teaspoon Ground cloves
1 teaspoon Ground coriander
½ teaspoon Ground black pepper
1 teaspoon Salt
½ cup Brandy
1½ pounds Boneless dark chicken meat (skinless)
½ pounds Lean veal stew meat
¼ pounds Bacon
1 cup Egg whites
6 Feet sausage casing

Directions

COMBINE ONION, garlic, cloves, coriander, pepper, salt and brandy in a small saucepan and place over high heat on the stove. The brandy will ignite. Cook, gently shaking the pan, until the alcohol burns off.

Remove from the heat and transfer the contents of the pan to a mixing bowl. Grind the chicken, veal and bacon in a meat grinder fitted with medium holes and add it to the mixing bowl. Add the egg whites and mix everything together well. Stuff the sausages into casings, form them into sausage patties, or form them into sausages by wrapping them in heatproof plastic wrap. If using the plastic wrap method, poach the sausages in rapidly boiling water for 2 minutes. Let them cool, gently unwrap them and proceed to either grill or saute them.

Makes 12 Sausages

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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