Chicken, leeks, apples, onions, and lemon make a deliciously lean and moist sausage. The instructions may look daunting, but this sausage is not difficult to make. If you cannot easily find sausage casings, try rolling the mixture in plastic wrap to poach. The mixture is also excellent for meatballs poached in broth.
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
- Garnish:
- 2 small leeks, cleaned
- 1 large Granny Smith apple
- 1 medium onion, peeled
- 1/4 cup parsley leaves
- 2 Tablespoons canola or vegetable oil
- .
- Farce (Forcemeat):
- 1/2 pound finely ground chicken breast
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 cup crushed ice
- .
- 1 lemon
- 1 pound chicken leg meat
- Pastry bag fitted with No. 8 tip
- Pre-soaked sausage casings
- 1/4 cup prepared mustard
- 1/4 cup sour cream
- 2 cups lingonberry preserves
Preparation:
To make garnish, cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes until tender. Drain and squeeze out any excess moisture. Chop into small (1/4-inch) dice.
Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.
Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the leeks, apples, onions, and parsley. Saute for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.
To make farce, place the ground chicken, salt, and white pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.
With motor running, drop in the crushed ice and continue to process for 1 to 2 minutes or until combined. (Crushed ice, a substitute for fat which is traditionally added at this point, will lighten the texture of the sausage.) Transfer the farce to a bowl and refrigerate.
To assemble sausage, cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled farce, chilled apple/vegetable garnish and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.
Tie a knot at one end of the pre-soaked casing. Spoon mixture into a pastry bag fitted with a No. 8 plain tip. Pipe mixture into the casing and knot the other end.
Using your thumb and forefinger, squeeze the sausage every 3 or 4 inches to separate the mixture. Twist at those points to make individual sausage lengths.
Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, saute over medium heat for 4 to 5 minutes or until browned.)
Blend mustard and sour cream until smooth. Place a dollop of mustard sauce on individual plates (or, using a squeeze bottle, pipe mustard sauce in a decorative pattern across the center of the plate.) Cut the sausages into thin, slanting slices and arrange on plate. Garnish with a spoonful of lingonberry preserves to serve.
Yield: About 4 servings
Recipe Source: Cooking at the Academy by California Culinary Academy (KQED)
Reprinted with permission.
Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.
Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the leeks, apples, onions, and parsley. Saute for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.
To make farce, place the ground chicken, salt, and white pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.
With motor running, drop in the crushed ice and continue to process for 1 to 2 minutes or until combined. (Crushed ice, a substitute for fat which is traditionally added at this point, will lighten the texture of the sausage.) Transfer the farce to a bowl and refrigerate.
To assemble sausage, cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled farce, chilled apple/vegetable garnish and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.
Tie a knot at one end of the pre-soaked casing. Spoon mixture into a pastry bag fitted with a No. 8 plain tip. Pipe mixture into the casing and knot the other end.
Using your thumb and forefinger, squeeze the sausage every 3 or 4 inches to separate the mixture. Twist at those points to make individual sausage lengths.
Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, saute over medium heat for 4 to 5 minutes or until browned.)
Blend mustard and sour cream until smooth. Place a dollop of mustard sauce on individual plates (or, using a squeeze bottle, pipe mustard sauce in a decorative pattern across the center of the plate.) Cut the sausages into thin, slanting slices and arrange on plate. Garnish with a spoonful of lingonberry preserves to serve.
Yield: About 4 servings
Recipe Source: Cooking at the Academy by California Culinary Academy (KQED)
Reprinted with permission.
