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Grilled Wild Mushroom Sausage
Ingredients:
6 ounces chicken breast -- boned and skinned
1 egg
2 ounces heavy cream -- cold
3 ounces cremini mushrooms
3 ounces portabella mushrooms
3 ounces shitake mushrooms
3 ounces button mushrooms
1/2 ounce fine herbs -- (parsley, tarragon,
-- chives, chervil)
1 ounce shallots -- chopped
salt -- to taste
pepper -- to taste
butter
Instructions:
For the chicken mousse: Puree chicken in a food processor until smooth.
Add salt and pepper and the egg. Pulse just to combine and scrape
the sides. While food processor is running, add cream gradually through
the feed tube. Chill and reserve. Wash and slice the mushrooms. In
a hot sauté pan, cook the mushrooms with butter. When mushrooms are
brown, add shallots and herbs. Remove from the pan and chill. Fold
together mushrooms and chicken. Lay out plastic wrap on a table. Down
the center, spoon a 1-inch pile of the mushroom mixture. Roll the
plastic into a log. Tie the ends with a string and tie into links.
Poach in simmering water for 10 minutes. Shock the links in ice water.
This can be done up to 3 days ahead. To serve, remove the sausage
from the plastic and grill, roast, or smoke, until it is hot throughout.
Slice the sausage and serve it with a tossed salad. Posted to the
BBQ List by Carey Starzinger on Sep 15, 1996. |
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