|Lightly packed parsley sprigs||1⁄2 Cup (8 tbs)|
|Pork fat||1⁄2 Pound, cut into 1 inch chunks|
|Milk||1 Cup (16 tbs)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Boneless veal||1 Pound, cut into 1 inch chunks|
|Boneless skinless chicken breast||1 Pound, cut into 1 inch chunks|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Chopped chives||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Sausage casings||144 Inch (4 yards natural)|
Insert metal blade.
Finely chop parsley; set aside.
Chop onions; set aside.
Place fat in work bowl and process continuously until it forms a fine paste.
Transfer half the fat to a large bowl; add milk and bread crumbs, stir to blend, and set aside.
Melt remaining fat in a 10 to 12-inch frying pan over medium-low heat (do not let fat brown).
Add onions; cook, stirring occasionally, until pale gold (15 to 20 minutes).
Meanwhile, in a large bowl, mix veal and chicken with parsley, salt, nutmeg, allspice, pepper, and chives.
Stir in onions.
Place half the mixture in work bowl.
Process continuously until finely ground, then add 1 of the eggs, 1 of the egg whites, and 1/4 cup of the cream; continue processing until well blended.
Add to crumb mixture.
Repeat with remaining meat mixture, egg, egg white, and cream; add to crumb mixture and beat to blend well.
Shape sausage into links on facing.
To cook, bring 5 quarts water to a boil in an 8-quart kettle over high heat.
Turn off heat; at once add sausages.
Cover and let stand until sausages feel firm when pressed (25 to 30 minutes).
Drain, then cut links apart.
Serve sausages as is, or brown them.
To brown links, melt enough butter to coat bottom of a frying pan.
Add as many links as desired (without crowding) and cook over medium-low heat, turning, until browned on all sides.
To store sausages, cover and refrigerate for up to 3 days; freeze for longer storage (thaw in refrigerator).