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Recipe by David Griffith Terroir restaurant, Craggy Range Winery, New Zealand
Make panade by boiling milk with the studded onion reduce by two-thirds.
Remove onion, add seasonings and bread.
Mash bread into the milk then push through a sieve.
Cool over ice.
Pass the chicken meat through a mincer two times then blend in a robe coup with the egg whites.
Place in a bowl over ice and gently beat in the cream and then the Pernod, the mix should be smooth and glossy.
Mince the pork and the paua together twice, place over ice and mix in the panade then the chicken mousse.
Check the seasoning.
Pipe the mix into sausage casings and poach in a mix of half milk, half water with some mirepoix in it.
Cook for 20 minutes do not let the liquor rise above 90C.
Allow the sausages to cool in the liquor.
Then remove, wash off and dry sausage - store in fridge no longer than 3 days.
Grill or pan fry the sausages till golden on the outside and warmed through.
Serve with sweet potatoes.
Mash fiddlehead ferns and light mustard vinaigrette.
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