Yield: 10 servings
3 feet small or medium casings
1 1/2 pounds boneless chicken breast and thigh meat, cubed
1/4 pound pork fat, cubed
1/4 cup finely minced onion
1 cup milk
1 1/4 teaspoons salt
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
1 tablespoon finely chopped fresh parsley
Follow directions to prepare casings for stuffing.
Put chicken breast, thigh meat, and pork fat through meat grinder
using the fine blade, or fit food processor with steel blade, and
process until pureed.
Add onion, milk, egg, salt, cloves, nutmeg, pepper, and parsley to
the meat, and mix well.
Put mixture through meat grinder again, or process until mixture
is finely ground.
Stuff mixture into casings according to basic directions for stuffing
Twist off to make 3- to 4-inch links. 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