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Creamed Truffle Sausage

8 pounds skinless chicken breast
1 pound chicken fat, skins and body fat
4 ounces kosher salt
1/2 ounce ground white pepper
2 ounces ginger, mace, nutmeg (equal parts mixture)
3 ounces granulated white sugar
4 ounces of a good quality brandy
2 ounces very finely-minced garlic
4 large whole eggs
1 1/2 pint heavy cream
2 ounces truffles, very finely-minced
2.5 cm sheep casings
cold, strong, chicken stock

Grind the chicken breasts and fat twice with a 3/8" plate Mix in
the salt, pepper, ginger, mace, nutmeg, sugar, brandy, and garlic.
Pack into a shallow pan and refrigerate at least one hour.

Beat the eggs and add to the forcemeat. Add the cream and mix well.
Make a smooth paste of this mixture in a food processor, stirring
down once or twice.

Add the truffles and fold in to make a very uniform mix. Pack into
shallow pans and cover. Return to the cooler for at least one hour.

Stuff the prepared casings very carefully, avoiding air pockets.
Twist into 4 inch links.

Place the sausages in a pan and cover with the stock. Poach very
gently to an internal temperature of 165 F. Remove the sausage with
care and drain.

Keep well chilled for 24 hours. Separate the links, grill, and

Serve grilled. It can be accompanied with roasted red peppers and
pasta with a fresh tomato-basil sauce.


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