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French · Main
Veal and Mushroom Sausage
A fine-textured veal sausage emulsified with jowl fat and ice, then studded with sweated carrot, celery, onion and mushroom. Poaching and an ice bath keep it juicy and pale, ready for the grill or a hot pan.
- YieldServes 4
- Hands-on2 h 15 min
- Total4 h 2 min
- Difficulty
Ingredients
Forcemeat
- 200 glean veal, cut into 3 cm cubes
- 6 gkosher salt
- 1½ gdextrose
- 2 gground white pepper
- ½ gground dried thyme
- ½ gpoultry seasoning
- 55 gpork jowl fat, cleaned, cut into 3 cm cubes
- 85 gcrushed ice
- 10 gnonfat dry milk
Vegetable garnish
- 15 gcarrots, cut into fine brunoise
- 15 gcelery, cut into fine brunoise
- 30 gyellow onions, finely minced
- ½ tspvegetable oil
- 55 gbutton or chanterelle mushrooms, diced small
- 15 mlwhite wine
- ½ tspfresh flat-leaf parsley, chopped
- to tasteprepared sheep casings, about 3.7 m, or as needed
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