Chicken Veal Sausage

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. Makes 12 Sausages MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK