Chicken-Veal Sausage

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Servings: 12 Difficulty: Advanced
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Aromatic homemade sausages with a delicate blend of poultry and veal, spiced with cloves and coriander.
Chicken-Veal Sausage recipe image
Chicken-Veal Sausage recipe image
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Chicken-Veal Sausage

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 164.9

Description

This homemade sausage recipe combines the lean tenderness of chicken with the rich flavor of veal, creating a versatile meat mixture that is both light and deeply savory. The secret lies in the aromatic spice blend: minced onion and garlic provide a pungent base, while ground cloves and coriander add warm, exotic notes that distinguish this from standard pork sausages. A splash of brandy is flambed to deglaze the pan, infusing the meat with a subtle, sophisticated fruitiness without overwhelming the palate. The addition of bacon lends a smoky depth and helps bind the leaner meats. These sausages are perfect for grilling, pan-frying, or adding to pasta sauces. They offer a refined twist on traditional link sausages, ideal for brunches, hearty weeknight dinners, or as a gourmet addition to your charcuterie board. Making them at home allows you to control the quality of ingredients and adjust the spice level to your preference.

Ingredients

Directions

  1. Combine minced onion, minced garlic, ground cloves, ground coriander, ground black pepper, salt, and brandy in a small saucepan.
  2. Place the saucepan over high heat on the stove.
  3. Carefully ignite the brandy to flamb, allowing the alcohol to burn off while gently shaking the pan.
  4. Once the flames subside, remove the pan from heat and transfer the aromatic mixture to a large mixing bowl. Allow to cool slightly.
  5. Cut the boneless dark chicken meat, lean veal stew meat (1/2 lb), and bacon (1/4 lb) into chunks suitable for grinding.
  6. Grind the chicken, veal, and bacon through a meat grinder fitted with a medium die.
  7. Add the ground meat mixture to the bowl with the cooled spice and brandy mixture.
  8. Add 1 cup of egg whites to the bowl and mix everything together thoroughly by hand until well combined and sticky.
  9. If using casings, soak them in warm water, then stuff the meat mixture into the sausage casings using a stuffer or funnel, twisting into links every few inches.
  10. Alternatively, form the mixture into patties or roll into logs wrapped tightly in heatproof plastic wrap.
  11. If using plastic-wrapped logs, poach them in rapidly boiling water for 2 minutes to set the shape.
  12. Let the sausages cool completely, then gently unwrap if plastic was used.
  13. Grill or saut the sausages over medium heat until browned and cooked through, about 8-10 minutes per side.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 164.9kcal
% Daily Value *
Total Fat 6.9g11%
Saturated Fat 1.9g10%
Cholesterol 50.7mg17%
Sodium 1672.5mg70%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.4g2%
Sugars 0.4g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sausage, homemade, chicken, veal, brandy, cloves, coriander, garlic, bacon, grilled, spicy, meatball, dinner, brunch, protein, savory, flamb, casing, ground meat, american
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