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Recipe by David Griffith Terroir restaurant, Craggy Range Winery, New Zealand


  • 1 kg chicken breast

  • 1 kg paua

  • 750 g pickled pork bellies

  • 600 ml Milk

  • 200 g fresh white bread

  • 1 studded onion

  • 0.5 teaspoon ground Nutmeg

  • 0.5 g ground Allspice

  • 0.5 teaspoon ground Clove

  • 375 ml Cream

  • 100 ml Pernod

  • 30 g Salt

  • 0.5 teaspoon ground White pepper

  • 2 egg whites


  • 1.

    Make panade by boiling milk with the studded onion reduce by two-thirds.

  • 2.

    Remove onion, add seasonings and bread.

  • 3.

    Mash bread into the milk then push through a sieve.

  • 4.

    Cool over ice.

  • 5.

    Pass the chicken meat through a mincer two times then blend in a robe coup with the egg whites.

  • 6.

    Place in a bowl over ice and gently beat in the cream and then the Pernod, the mix should be smooth and glossy.

  • 7.

    Mince the pork and the paua together twice, place over ice and mix in the panade then the chicken mousse.

  • 8.

    Check the seasoning.

  • 9.

    Pipe the mix into sausage casings and poach in a mix of half milk, half water with some mirepoix in it.

  • 10.

    Cook for 20 minutes do not let the liquor rise above 90C.

  • 11.

    Allow the sausages to cool in the liquor.

  • 12.

    Then remove, wash off and dry sausage - store in fridge no longer than 3 days.

  • 13.

    Grill or pan fry the sausages till golden on the outside and warmed through.

  • 14.

    Serve with sweet potatoes.

  • 15.

    Mash fiddlehead ferns and light mustard vinaigrette.

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