MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN VEAL SAUSAGE
  Categories: Pork, Veal, Chicken
       Yield: 12 servings
  
     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
  
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