Chicken-Veal Sausage
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
black pepper
ground |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
brandy
|
*
|
| 1 ½ | pounds |
chicken meat, cooked
boneless, dark, skinless |
|
| ½ | pound |
veal
lean, stew meat |
|
| ¼ | pound |
bacon
|
|
| 1 | cup |
egg whites
|
|
| 6 | feet |
sausage casing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
minced |
|
| 15 | ml |
garlic
minced |
|
| 2.5 | ml |
cloves
ground |
|
| 5 | ml |
coriander
ground |
|
| 2.5 | ml |
black pepper
ground |
|
| 5 | ml |
salt
|
|
| 118 | ml |
brandy
|
*
|
| 680.4 | g |
chicken meat, cooked
boneless, dark, skinless |
|
| 226.8 | g |
veal
lean, stew meat |
|
| 113.4 | g |
bacon
|
|
| 237 | ml |
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 sauté them.
Makes 12 Sausages
