These sausages are very versatile, and depending on how they are prepared can be presented as a regular sausage or even as a sliced meat style dish. The type and quantity of mushrooms can be varied to suit your individual taste, with the full 12 oz of mushroom it becomes more of a mushroom sausage than chicken! My personal preference is for 6 oz of Portobello mushrooms sauted with a little added garlic.
6 oz of chicken breast meat
2 oz of cold double cream
6 to 12 ounces of mushrooms (type and quantity varied to suit your own preference)
½ oz of fine herbs, (parsley, tarragon, chives, chervil)
1 oz of chopped shallots
salt, to taste
pepper, to taste
For the chicken mousse:
Puree chicken in a food processor until smooth.
Add salt and pepper and the egg.
Pulse to combine and scrape the sides of the bowl.
While the 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 the mushrooms are brown, add shallots and herbs.
Remove from the pan and chill.
Fold together mushrooms and chicken.
Stuff into natural lamb casings.
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.
Using a piping bag, pipe the mousse into suitably sized food grade plastic bags, such as for homemade ice lollies etc. tieing off the ends.
Poach in simmering water for 10 minutes. Shock the links in ice water.
For a luncheon meat type product, find a larger food grade plastic bag, spoon in the mousse, tie off the end and poach until the internal temperature is at least 72 degrees C. Check for this with a probe type thermometer, but do not puncture the plastic bag until the mousse has cooked for at least 15 minutes, or the bag will leak uncooked mousse!
These can be prepared up to 3 days ahead. To serve, remove the sausage from the plastic and grill, roast, or smoke, until it is hot throughout. These are also nice served cold and thinly sliced as per chicken roll, with a fresh salad.
When I made these they didn’t stay around long enough for me to take any photographs!