2 lb Chicken; deboned and skinned
1/2 lb Pork sausage
3 c  Fresh bread crumbs
3    Eggs
1/2 ts Salt
1/8 ts Pepper
Flour
Oil for frying
Pineapple-mustard sauce (see
-recipe)

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 for shallow fring to 375F. Fry
chicken nuggets until golden brown. Drain on paper towels. Serve hot or at
room temperature with Pineapple Mustard sauce.