sausages of chicken and truffles

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Cooking receipe to make sausages of chicken and truffles under category General Recipes. You may find some video clips related to this receipe below.

sausages of chicken and truffles

Boudin blanc de volaille truffe

Albert likes to serve his chicken boudins with truffles with a portflavoured veal stock studded with chopped pistachios and a potato mousseline. Michel prefers them plain with a corn salad dressed with walnut oil or some apples sweated in butter which is how our mother serves them.

4 slices of white bread

125ml of mllk

5 shallots

50g butter

200g chicken breast fillets well chilled

200g pork back fat derinded and well chilled

5 eggs well chilled

500ml double cream welI chilled

75ml preferably white

12g cornflour

20g fine salt

IOOg truffles finely chopped (optional)

50g slightly stale fine brioche crumbs sifted

2.5m pork sausage casing

1 litre milk

50g coarse salt

150g butter melted and cooled

6 leaves of gelatine (optional)

To make the panade or bread soup remove the crusts and cut the bread into cubes

In a saucepan bring the milk to the boil add the bread and stir with a spatula

Take the pan of the heat immediately and Ieave for 30 minutes at room temperature until cold

Rub the mixture through a fine sieve and refrigerate

Peel the shallots chop very finely and sweat gently in the butter for 2 minutes

Keep in a cool place

Cut the chicken breasts and pork back fat into large cubes grind finely in a food processor and rub through a fine sieve into a bowl set in crushed ice

Break the eggs into another bowl and beat lightly with a fork as though making an omelette then mix in the cream

Using a wooden spatula gently fold this mixture into the meats working continuously until the stuffing is smooth and homogenous

Work in the panade with the spatula

Mix together the port cornflour shallots and fine salt and stir into the stuffing mixture

Finally stir in the truffles if using then the brioche crumbs

Using a funnel and your thumb or a sausage filler push the stuffing into the sausage casing

Tie a knot in the casing or tie it with string every 1012cm

Make about 18 sausages

Prick each one in 4 or 5 places with a needle.

Put the boudins in a large shallow pan then pour in the milk and 3 litres water and add the coarse salt

Set over high heat and heat to 8090C (175195F)

Do not let the temperature rise above 90C (195F) or the boudins may burst

Lay a cloth over the boudins to keep them immersed and to ensure that they cook evenly and poach for 18 minutes

Leave to cool completely in the cooking liquid

At this stage you can keep them in the fridge for several days before cooking further; if so when you take the pan off the heat add 6 leaves of gelatine to the poaching liquid

Transfer the cooled boudins to a large bowl pour the liquid over and leave in the fridge until needed

Make a light incision down the length of the boudins and peel off the skin

Roll the boudins in the cooled melted butter and cook gently in a frying pan or under the grill for 45 minutes turning them over after 2 minutes

They should be pale golden all over.

Allow 1 boudin per person as an hors doeuvre or 2 if serving as a main course

Serve very hot

serves 18 as an hors doeuvre or 9 as a main course

preparation time 1 1/4 hours

cooking time 18 minutes poaching plus 5 minutes grilling

equipment 1 large funnel or a sausage filler

food processor

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