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