How To make Chicken Veal Sausage
1/2 c Minced onion
1 tb Minced garlic
1/2 ts Ground cloves
1 ts Ground coriander
1/2 ts Ground black pepper
1 ts Salt
1/2 c Brandy
1 1/2 lb Boneless dark chicken meat
- (skinless) 1/2 lb Lean veal stew meat
1/4 lb Bacon
1 c Egg whites
6 Feet sausage casing
COMBINE ONION, garlic, cloves, coriander, pepper, salt and brandy in a small saucepan and place over high heat on the stove. The brandy will ignite. Cook, gently shaking the pan, until the alcohol burns off. Remove from the heat and transfer the contents of the pan to a mixing bowl. Grind the chicken, veal and bacon in a meat grinder fitted with medium holes and add it to the mixing bowl. Add the egg whites and mix everything together well. Stuff the sausages into casings, form them into sausage patties, or form them into sausages by wrapping them in heatproof plastic wrap. If using the plastic wrap method, poach the sausages in rapidly boiling water for 2 minutes. Let them cool, gently unwrap them and proceed to either grill or saute them. Makes 12 Sausages MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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100% Beef Mortadella - Step by Step
Welcome back. Today we are making a viewer requested video. All beef mortadella. If you have any questions or would like to request that me make a special video be sure to leave me a comment. If you are new here we want to say welcome to the channel and don't forget to subscribe and click that notification bell.
You can find a printable recipe with adjustable quantities for this all beef mortadella here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase.
Here are the things I use when it comes to sausage making:
Sausage Pricker:
Butcher Twine & Dispenser:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Ph Meter by Apera Instruments:
Iodophor sanitizer:
Thermapen Mk4 (meat thermometer) -
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
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Items we use often:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):
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Eric
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