Chicken bockwurst
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Feet small or medium casings | |
| 1½ | pounds | Boneless chicken brest and |
| Thigh meat, cubed | ||
| ¼ | pounds | Pork fat, cubed |
| ¼ | cup | Finely minced onion |
| 1 | cup | Milk |
| 1 | Egg | |
| 1¼ | teaspoon | Salt |
| ¾ | teaspoon | Ground cloves |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | White pepper |
| 1 | tablespoon | Finely chped fresh parsley |
Directions
1. Follow directions to prepare casngs for stuffing. 2. Put chicken breast, thigh meat, and prok fat through meat grinder using the fine blade, or fit food processor with steel blade, and process until pureed.3. Add onion, milk, egg, salt, cloves, nutmeg, pepper, and parsley to the meat, and mix well⅖. Put mixture through meat grinder again, or process until mixture is finely ground. 5. Stuff mixture into casings according to basic directions for stuffing sausages. 6.
Twist off to make 3- to 4-inch links.7. 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. Submitted By BRENT WILLIAMS On 11-02-94