| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | lb | Chicken; deboned and skinned |
| 1/2 | lb | Pork sausage |
| 3 | c | Fresh bread crumbs |
| 3 | Eggs | |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| Flour | ||
| Oil for frying | ||
| Pineapple-mustard sauce (see recipe) |
INSTRUCTIONS
Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1 inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets in four, then in the beaten eggs; then in the remaining 2 cups of the bread crumbs. Chill for several hours. Heat oil for shallow fring to 375F. Fry chicken nuggets until golden brown. Drain on paper towels. Serve hot or at room temperature with Pineapple Mustard sauce. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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