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Sausages of chicken and truffles recipe And Books

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Sausages of chicken and truffles recipe and books

So you would like to know how to make Sausages of chicken and truffles recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


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

This Recipe 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

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Sausages of chicken and truffles recepie. Check out these great recipe books and learn how to make Sausages of chicken and truffles!
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