Truffled Chicken Sausage ~ the butcher, the baker

Thursday, December 16, 2010

Truffled Chicken Sausage

    Been longer than I'd like since my last post but minor surgery and a busy restaurant got in the way. This item was requested of me for a dish on the menu, so I took a sausage from last year that I had put together using guinea hen and turned it into this one. The recipe follows.



Truffled Chicken Sausage
Ingredients
    1800g Chicken, cleaned of skin and sinew
    772g Solid Pork Fat
    54g Salt
    2g TCM
    54g Madeira
    92g Heavy Cream
    60g Chopped Black Truffle Peelings
    25g Parsley, chopped
    6g Black Pepper, Cracked
    110g Yolks
    102g Flour
    8g White Truffle Oil


Procedure:
  1. Mix the chicken, fat, salt, TCM and pepper ahead of time and allow it to get to know itself.
  2. Grind the meat/fat mixture into a cold mixer bowl.
  3. Add the rest of the ingredients and mix on a medium speed for 3 minutes or until the mixture looks tacky.
  4. Check the seasoning and stuff into casings if desired.
  5. Poach or otherwise gently cook the sausage to 150F and then shock in ice water to halt the cooking.

truffles, black and white


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