Ingredients
1/2 cup minced onion
1 tbsp minced garlic
1/2 tsp ground cloves
1 tsp ground coriander
1/2 tsp ground black pepper
1 tsp salt
1/2 cup brandy
1 1/2 lb boneless dark chicken meat (skinle, ss)
1/2 lb lean veal stew meat
1/4 lb bacon
1 cup egg whites
6 feet sausage casing
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 saute them.
Makes 12 Sausages
Servings: 12 servings
Chicken-Veal Sausage Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Sausage; Stew
The History of Recipes
Recipes as a concept can be tracked back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, these, early cookbooks were just very simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, there are a couple of interesting books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these have no connection with the indian curry that is popular today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of those days. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and recording recipes of the day. By the advent of the twentieth century, recipe publications are in great demand, due to more people being able to read, people having increased spare time and disposable income. The introduction of the TV brought us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Chicken Veal Sausage recipe.
