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Chicken Veal Sausage

Chicken Veal Sausage recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 87.8
Dietary: Gluten-free
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
  • 1 tablespoons Minced garlic - (skinless)
  • 1/2 teaspoons Ground cloves
  • 1/2 lbs Lean veal stew meat
  • 1 teaspoons Ground coriander
  • 1/4 lbs Bacon
  • 1/2 teaspoons Ground black pepper
  • 1 cups Egg whites
  • 1 teaspoons Salt 6 Feet sausage casing
  • 1/2 cups Brandy
Directions
  1. 1
    Soak the sausage casings in cold water for at least 30 minutes to soften and rinse them thoroughly under running water.
  2. 2
    Cut the lean veal stew meat into small cubes and grind or chop it finely until it reaches a mince consistency.
  3. 3
    Finely chop the bacon and mix it into the ground veal.
  4. 4
    In a large bowl, combine the ground veal, bacon, minced garlic, ground cloves, ground coriander, salt, and black pepper.
  5. 5
    Add the egg whites and brandy to the meat mixture and mix thoroughly by hand until well combined and sticky.
  6. 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. 7
    Carefully fill the casing with the meat mixture, ensuring no air pockets are trapped inside.
  8. 8
    Twist the filled casing at regular intervals to form individual links, tying off each link with kitchen twine if necessary.
  9. 9
    Prick any visible air bubbles on the sausages with a clean pin to prevent bursting during cooking.
  10. 10
    Refrigerate the sausages for at least 4 hours or overnight to allow flavors to meld and the meat to firm up.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/chicken-veal-sausage/