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Print this Recipe    Chicken Nuggets

2 pounds chicken, deboned and skinned
1/2 pound pork sausage
3 cups fresh bread crumbs
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
Flour
Oil for frying
Pineapple Mustard sauce

Finely chop chicken. Combine chicken, pork sausage, 1 cup of the
bread crumbs, 1 of the eggs, salt and pepper; mix well 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 for shallow frying to 375F. 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 tablespoons sweet/hot mustard

In a small saucepan combine preserves and mustard on low heat.
Cook slowly, sitrring frequently, until well blended. Serve warm
with Chicken Nuggets.

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