Chicken-Ginger Sausage Studded With Truffle
Published September 13, 1983
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds white meat chicken
½ pound fatback
1 small onion, finely chopped
1 tablespoon butter
4 tablespoons foie gras, cut in small cubes
3 to 4 ounces coarsely chopped black truffles
4 tablespoons cut chives
1 tablespoon finely minced fresh ginger
4 egg whites, lightly beaten
16 ounces crème fraîche
Salt and freshly ground black pepper to taste
Nutritional analysis per serving
8 grams carbs; 87 milligrams cholesterol; 358 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 11 grams saturated fat; 29 grams fat; 5 grams fiber; 324 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Grind the chicken with the fatback using fine blade of meat grinder.
- Step 2
Sauté onion in butter until it is soft. Do not allow butter to color.
- Step 3
Add onion, foie gras, truffles, chives and ginger to chicken mixture. Mix well.
- Step 4
Stir in egg whites and cream. Season to taste with salt and pepper.
- Step 5
Using sausage stuffer, stuff casings. Twist and tie every 4 to 5 inches.
- Step 6
Poach sausages in chicken stock very slowly for 15 minutes. Cool in stock. To serve, reheat in poaching liquid.
These sausages can be made into a terrine and baked.
Private Notes