Recipe - Chicken Veal Sausage

One half cup Minced onion
1 tablespoon Minced garlic
One half teaspoon Ground cloves
1 teaspoon Ground coriander
One half teaspoon Ground black pepper
1 teaspoon Salt
One half cup Brandy
1 One half pound Boneless dark chicken meat
(skinless)
One half pound Lean veal stew meat
One fourth pound Bacon
1 cup Egg whites
6 Feet sausage casing

From: "Wendy Lockman" wlockman@ra1.randomc.com

Date: Thu, 16 May 1996 19:05:00 +0000
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

MCRECIPE@MASTERCOOK.COM

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