Chicken Veal Sausage

Ingredients

50 gr onion
8 gr garlic
2 gr coriander
1 gr black pepper
3 gr salt
110 gr brandy
130 gr dark chicken meat
130 gr veal stew meat
1/4 bacon
240 gr 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 dozen Sausages MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK