No funny business with these, just a straight truffle-flavored chicken sausage for a Christmas Eve dish at the restaurant. It is definitely a good winter sausage, warm and earthy. It was a pleasure to mix too, what with the truffles. It's possible that is smells almost as good raw as it does cooked.
Concerning the truffles, I'd love to have skipped the oil and just used nothing but truffles themselves, but white truffles(which could have been fragrant enough for the task) are way to expensive for my lowly sausage and the black needed a little help to show through in the end. Their scent just got lost after cooking with the meat, so I added some white truffle oil.
The chicken came from Stonybrook Meadows, where my friend and co-worker Laura is growing and raising all kinds of good food. If you're doing any cooking around Princeton, give them a ring.
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| cooked in a cook & hold oven |
Recipe follows...
Chicken Truffle Sausage
Yields: 5lbs-ish
Time to complete: 1 hour
Ingredients
1352g Chicken Thighs
580g Pork Fat
36g Salt
6g TCM
14g Honey
26g Brandy
121g Heavy Cream
18.4g Black Truffles Peelings, chopped fine
12g White Truffle Oil
3g Thyme, chopped fine
5g Parsley, chopped fine
4g Black Pepper, ground
.5g Bay Leaf, dry and ground
50g AP Flour
32g Milk Powder
3g Garlic, chopped
17g Shallots, chopped
580g Pork Fat
36g Salt
6g TCM
14g Honey
26g Brandy
121g Heavy Cream
18.4g Black Truffles Peelings, chopped fine
12g White Truffle Oil
3g Thyme, chopped fine
5g Parsley, chopped fine
4g Black Pepper, ground
.5g Bay Leaf, dry and ground
50g AP Flour
32g Milk Powder
3g Garlic, chopped
17g Shallots, chopped
Procedure:
- Debone the thighs, and chop into grind-able pieces with the fatback. Toss in the shallots and garlic, apply the salt and TCM, and let sit in the fridge for a few hours. In the meantime...
- Mix together cream honey, brandy and flour and leave to chill in the fridge. This is the panade, most often made with bread in my experience, but today made with flour.
- Grind the meat into a mixing bowl, and include any fluid that came out of the salting meat.
- Add all of the rest of the ingredients to the bowl and mix on medium-high speed with a paddle for some 2-3 minutes until the mixture looks tacky.
- Wrap a pinky finger of the farce in some plastic and cook in simmering water to test the seasoning. Adjust if necessary.
- Stuff into sausage casings(I used hog middles in the photographs), poke each link once or twice with something very fine to avoid any blowouts, and cook in some sort of wet environment(e.g.: a cook & hold oven, simmering pot of water) until the internal temperature is just under 160°F. Once there, toss them into ice water to stop cooking and you're all set.
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| stuffed, raw |
What to Do With This
Sear and heat the sausage through before serving with something rich and creamy. Eating this with some cabbage and a potato gratin would make me really happy inside.
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