2 pounds chicken, deboned and skinned
1/2 pound pork sausage
3 cups fresh bread crumbs
3 eggs
1/2 tsp salt
1/8 tsp pepper
Flour
Oil for frying
Pineapple Mustard sauce
Instructions:
Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1
inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets in four, then in the beaten eggs; then in the remaining 2 cups
of the bread crumbs. Chill for several hours. Heat oil in a frying pan. Fry chicken nuggets until golden brown. Drain on paper
towels. Serve hot or at room temperature with Pineapple Mustard sauce.
Pineapple Mustard Sauce
1/2 cup pineapple preserves
2 tblsp sweet/hot mustard
In a small saucepan combine preserves and mustard on low heat. Cook slowly, stirring
frequently, until well blended. Serve warm with
Chicken Nuggets.
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