Chicken Veal Sausage
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Chicken Veal Sausage
  Chicken    Veal    Sausage    Poultry  
Last updated 6/12/2012 1:14:04 AM. Recipe ID 42802. Report a problem with this recipe.
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      Title: Chicken veal sausage
 Categories: Poultry
      Yield: 12 Servings
 
    1/2 c  Minced onion
      1 tb Minced garlic
    1/2 ts Ground cloves
      1 ts Ground coriander
    1/2 ts Ground black pepper
      1 ts Salt
    1/2 c  Brandy
  1 1/2 lb Boneless dark chicken meat
           -(skinless)
    1/2 lb Lean veal stew meat
    1/4 lb Bacon
      1 c  Egg whites
      6    Feet sausage casing
  
  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
  




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Recipe ID 42802 (Apr 03, 2005)

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