Chicken and Ham Sausage

This is wonderful on crackers or mini-toast!

Chicken and Ham Sausage

1 1/2 lbs. chicken breasts 1/4 tsp. black pepper
1/2 lb. boiled ham 3/4 tsp. salt
1/4 lb. chicken livers 3/4 cup cracker crumbs
1/4 cup water 3 eggs, lightly beaten
1/4 tsp. salt 5 tbsp. salt
3 eggs, beaten 4 qts. water
1/4 tsp. nutmeg

Wash and skin chicken breasts, and cut meat from bones. Set aside bones, and grind chicken meat and
boiled ham through finest blade of meat grinder. Place chicken livers and 1/4 teaspoon salt in 1/4 cup
water, and boil for 5 minutes. Drain and chop livers. In bowl, mix 3 eggs, nutmeg, pepper, and 3/4 teaspoon
salt.Add chopped livers. Combine this mixture with ground meat.Add 3 tablespoons of the cracker
crumbs. Mix well, and place on sheet of waxed paper. Shape into roll about 2 1/2 inches thick and 12
inches long. Sprinkle with cracker crumbs, dip in lightly beaten eggs, and cover again with crumbs. Spread
out on table a white cloth long enough to cover roll, and sprinkle with additional cracker crumbs. Place
roll on this cloth, and wrap.Tie ends securely. Cook for 1 hour in boiling stock made from 4 quarts water,
5 tablespoons salt, and the chicken bones. Use a rectangular vessel so that the roll will lie straight.After
30 minutes, turn roll over. Remove from stock, cool, and remove cloth. Refrigerate until next day. Cut in
narrow slices, and serve cold.

Makes 8 servings.

NOTE:Truffles may be substituted for chicken livers. Include 1 tablespoon of liquid from can of truffles.

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