Chicken-Veal Sausage
Submitted by makkah314
Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minMaking your own sausage sounds intimidating until you actually do it. Then it just feels like a superpower.
Dark chicken meat, lean veal, and bacon get ground together and mixed with a spice blend that’s been flambeed in brandy to mellow the garlic and bloom the coriander and cloves.
Egg whites bind everything without adding fat, and you’ve got three options: stuff them into casings, shape them into patties, or wrap them in heatproof plastic and poach before grilling.
Twelve sausages from one batch. Freeze what you don’t use.
Chef Tips
- Flambeing the brandy with the aromatics cooks off the harsh alcohol and concentrates the spice flavors
- Keep the meat cold while grinding for a cleaner texture; warm meat smears and gets mushy
- The poach-then-grill method gives you the best of both worlds: cooked through inside with charred, snappy skin outside
- No meat grinder? A food processor works in short pulses, just don’t turn it into paste
Ingredients
Directions
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 sauté them.
Makes 12 Sausages
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