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July 2018

Lemon Chicken Recipes

Stuffings Recipes

Portuguese Potato Giblet Stuffing

Portuguese Potato Giblet Stuffing Recipe
2 md Onions, chopped 4 tb Butter Turkey giblets 500 g Floury potatoes, cooked, mashed 4 Eggs 2...

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ChickenVeal Sausage Recipe

ChickenVeal Sausage recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ChickenVeal Sausage recipe  PDF


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 mi ing bowl. Grind the chicken, veal and bacon in a meat grinder fitted with medium holes and add it to the mi ing bowl. Add the egg whites and mi 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

ChickenVeal Sausage recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
235 people have voted
Last Reviewed on 2018-07-20



Friday, Jul 20 2018 Download & Print ChickenVeal Sausage recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

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4 6 oz baked potatoes 2 T Butter or margarine 3/4 c Milk 1 Egg, slightly beaten Salt and pepper, to taste 1/2 c Shredded Cheddar cheese Paprika 1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking. 2. Cut a thin slice from the top of each potato., Caution: potato will be hot. 3. With a spoon, remove the potato pulp from each potato, leaving a thin shell. 4. Mash potato pulp with a fork or potato masher. 5. Add butter, milk, egg, salt, pepper and cheese. Whip potato mi ture with a rotary beater or electric mi er until light and fluffy. 6. S...

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