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Prepare the mushrooms by trimming the stalks and slicing thickly. Ensure that you leave the mushrooms as whole as possible.
Soak the bread in the milk and squeeze away any excess, reserve aside.
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.
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.
When quite cold gently cut the sausage skins and remove the sausages.
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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