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http://www.lifestylefood.com.au/recipes/11332/boudan-blanc-with-forest-mushrooms

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Boudan Blanc with Forest Mushrooms

Ingredients

Method

  • 1.

    Prepare the mushrooms by trimming the stalks and slicing thickly. Ensure that you leave the mushrooms as whole as possible.

  • 2.

    Soak the bread in the milk and squeeze away any excess, reserve aside.

  • 3.

    Cut the chicken into sample pieces and place into a food processor with a good pinch of salt. Blend the chicken in the processor until smooth, add the egg whites and blend until it becomes firm. On a low speed slowly add the cream in a steady stream. Add the bread and blend for 30 seconds to incorporate. Remove from the processor. Place into a piping bag with a nozzle and pipe into the sheep casings. Tie to make 4-6 cm long sausages.

  • 4.

    Place into a medium sized pot, cover with cold water and place onto a low heat and bring to a gentle simmer. Turn off the gas and allow too stand for 5 minutes before removing from the water. Drain and dry.

  • 5.

    When quite cold gently cut the sausage skins and remove the sausages.

  • 6.

    Place a dash of oil in a medium sized non stick pan over a medium flame. Place the sausages into the pan and colour evenly all over. Cook for 2-3 minutes until light and golden all over. Remove from the pan, turn up the heat to a high flame and add another dash of oil and the butter. Add the mushrooms to the pan and cook until golden and brown on all sides approximately 3 minutes. Add a sprinkle of salt and a twist of pepper and the chopped parsley. Add the sausages back to the pan and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Boudan Blanc with Forest Mushrooms.

 
 

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