| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats, Poultry |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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