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LOCATION: Recipes >> Preserving Meats >> Chicken Veal 01

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Chicken Veal Sausage
Makes 12 Sausages

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.

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