Chicken Bockwurst
Ingredients
- 3 feet small or medium casings
- 1 1/2 pound boneless chicken breast and thigh meat, cubed
- 1/4 pound pork fat, cubed
- 1/4 cup finely minced onion
- 1 cup milk
- 1 egg
- 1 1/4 teaspoon salt
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon white pepper
- 1 tablespoon finely chopped fresh parsley
Instructions
Yield: 10 servings. Follow directions to prepare casings for stuffing. Put chicken breast, thigh meat, and pork fat through meat grinder using the fine blade, or fit food processor with steel blade, and process until pureed. Add onion, milk, egg, salt, cloves, nutmeg, pepper, and parsley to the meat, and mix well. Put mixture through meat grinder again, or process until mixture is finely ground. Stuff mixture into casings according to basic directions for stuffing sausages. Twist off to make 3- to 4-inch links. 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.
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