We had a surplus of chicken and pheasant thighs at the restaurant, so I worked this out for an appetizer. It took two attempts but I think I nailed it here.
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It's got a really nice, warm flavor with the mushrooms and shallots. The sweetness of the Worcestershire sauce is a good balance, and it's all very satisfying in the final package. Read on for the recipe.
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Chicken, Pheasant, and Crimini Sausage
Yields: ~15 lbs sausage
Time to complete: 1 hour
Ingredients
5216g Chicken/Pheasant/Pork Fat
111g Salt
6g Thyme Leaves
18g Parsley, finely chopped
930g Crimini, sliced fine
193g Shallots, chopped fine
28g Garlic, Chopped fine
4ea Bay Leaves, fresh, beat up with the back of a knife
72g Worcestershire Sauce
155g Madeira Wine
500g Heavy Cream
Butter
Cleaned and soaked hog casings
111g Salt
6g Thyme Leaves
18g Parsley, finely chopped
930g Crimini, sliced fine
193g Shallots, chopped fine
28g Garlic, Chopped fine
4ea Bay Leaves, fresh, beat up with the back of a knife
72g Worcestershire Sauce
155g Madeira Wine
500g Heavy Cream
Butter
Cleaned and soaked hog casings
Procedure:
- Mix the meat and fat (eyeball at least 30% fat for the whole mixture) with the salt and Worcestershire sauce. Set in the fridge while you do the rest of your work.
- Get the mushrooms, dry, into a very hot pan and leave by themselves until the water has left the mushrooms and evaporated. Add the shallots, bay, and garlic with enough butter to keep from burning and keep things moving until everything is cooked.
- Deglaze this pan with the madeira, but don't worry too much about cooking it off since there isn't enough here to come through as raw alcohol in the final preparation. Mix in the thyme and parsley now and spread everything out in a pan in the fridge and wait until cool.
- Grind the meat into a mixer bowl, add the mushroom mixture and the cream, and mix on medium-high speed until the cream is subsumed and the mixture becomes tacky
- Stuff into hog casings.
- Cook them all to 150°F and immediately cool and store, or keep them raw for a few days in the fridge and cook them as needed a la minute, to the same temperature.
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What to Do With This Bread
It being winter(though the weather in Princeton lately might have you thinking otherwise), I would serve with a light helping of risotto and something else to provide crunch, maybe some vegetable or Parmiggiano-Reggiano chips. There's always toasty bread, too.
I made this recently using wild pheasant and it is excellent!
ReplyDeleteThe mushrooms give it a depth of flavor that balances the lighter poultry flavour nicely.
Well done!