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Yield: 10 servings
3 feet small or medium casings
1 1/2 pounds boneless chicken breast and thigh meat, cubed
1/4 pound pork fat, cubed
1/4 cup finely minced onion
1 cup milk
1 egg
1 1/4 teaspoons salt
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
1 tablespoon finely chopped fresh parsley
Follow manufacturer's directions to prepare casings for stuffing.
Put chicken breast, thigh meat, and pork fat through meat grinder using
the fine blade, or fit food processor with steel blade, and process
until pureed.
Add onion, milk, egg, salt, cloves, nutmeg, pepper, and parsley to the
meat, and mix well.
Put mixture through meat grinder again, or process until mixture is
finely ground.
Stuff mixture into casings according to basic directions for stuffing
sausages.
Twist off to make 3- to 4-inch links. Sausages may be poached according
to basic directions for poaching fresh sausages and broiled in butter
according to directions to brown fresh, poached sausages, or may be kept
refrigerated for up to 2 days. Freeze for longer storage.
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