• 200g chicken skinless breast

  • 3 egg whites

  • Salt

  • Pepper

  • 200ml cream

  • 2 slices white bread

  • 50ml milk

  • 150g mixed mushrooms

  • 2 punet exotic mushrooms, (enoki, oyster, wood etc)

  • 2 large portabello mushrooms or king browns

  • 60 ml olive oil

  • 25 g butter

  • Table salt

  • Freshly ground white pepper

  • 2 cloves garlic, thinly sliced

  • 2 tbsp chopped parsley


  • 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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