Chicken Veal Sausage

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Intermediate
Jump To Recipe Print Recipe
Artisanal homemade sausage blending tender veal and chicken with aromatic spices
Chicken Veal Sausage recipe image
Chicken Veal Sausage recipe image
Print Recipe

Chicken Veal Sausage

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 87.8

Description

This homemade sausage recipe blends lean veal stew meat with boneless dark chicken for a rich, tender texture that holds up beautifully to cooking. Infused with ground cloves, coriander, and fresh garlic, the mixture offers a complex, savory flavor profile enhanced by a splash of brandy. The addition of egg whites ensures the sausage binds tightly, while bacon bits provide a smoky crunch. Perfect for stuffing into natural casings, these sausages are ideal for grilling, pan-frying, or adding to pasta dishes. A rewarding project for weekend cooks, they deliver a superior taste compared to store-bought options and freeze well for future meals.

Ingredients

Directions

  1. Soak the sausage casings in cold water for at least 30 minutes to soften and rinse them thoroughly under running water.
  2. Cut the lean veal stew meat into small cubes and grind or chop it finely until it reaches a mince consistency.
  3. Finely chop the bacon and mix it into the ground veal.
  4. In a large bowl, combine the ground veal, bacon, minced garlic, ground cloves, ground coriander, salt, and black pepper.
  5. Add the egg whites and brandy to the meat mixture and mix thoroughly by hand until well combined and sticky.
  6. Thread one end of the sausage casing onto a sausage stuffer or a clean funnel, leaving a 6-inch tail hanging off the end.
  7. Carefully fill the casing with the meat mixture, ensuring no air pockets are trapped inside.
  8. Twist the filled casing at regular intervals to form individual links, tying off each link with kitchen twine if necessary.
  9. Prick any visible air bubbles on the sausages with a clean pin to prevent bursting during cooking.
  10. Refrigerate the sausages for at least 4 hours or overnight to allow flavors to meld and the meat to firm up.
  11. Cook the sausages by grilling over medium heat, pan-frying in oil, or boiling until cooked through and browned.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 87.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.5mg1%
Sodium 4877.8mg204%
Total Carbohydrate 5.1g2%
Dietary Fiber 1.3g6%
Sugars 1.3g
Protein 0.9g2%

* 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, veal, chicken, homemade, spices, garlic, bacon, brandied, casings, grilling, stuffing, ground meat, coriander, cloves, artisanal, protein, dinner, breakfast
Recipe Card powered by WP Delicious