Preview

Poultry sausage, tarragon, sichuan pepper |

BBQ, Gluten free, Vegetables and Fruits, Pork, Poultry

We are on a base of white meat, the freshness will be felt by the tarragon and a small side raised by the pepper.

In summer, accompanied by a salad, everyone will be delighted.

Note

We designate the casings (of lamb, mutton, pork or others) in the field of the Butchery
and Charcuterie by ''The Menu'' of pork, lamb, mutton and others.

The butcher details the raw meats and arranges them on his sales display, the Charcutier enters
in the culinary preparation of these pieces of meat (sausage, pâté, pâté-croute, vol au vent)

Ingredients

Recipe for 12 Sausages

Poultry sausage

400 Gr

Boneless pork shoulder

350 Gr

Chicken breast

250 Gr

Gras de bardière

16 Gr

Salt

1 Sprig(s)

Tarragon

3 Gr

Sichuan pepper

Shallot reduction Béarnaise style

150 Gr

Chopped shallot

75 Ml

White vinegar

Assembly

2 Meter(s)

Sheep casing 24/26

Butter

Preparation time: 45 min

Setting up

The day before, cut the meats into 3 cm cubes and marinate them with the seasonings one night in the
in the refrigerator.
Shallot reduction Béarnaise style

In a small saucepan, melt a knob of butter, lower the heat slightly, add the shallot, sauté well, add the white vinegar and reduce over a gentle heat. Once the liquid has reduced almost completely, you'll have shallots with a thick consistency.
Preparation and assembly

Preparation

Put your marinated meat pieces in a grinder (grid #6). Gently mix the stuffing without heating it.

Assembly

Fill your sausage maker with the stuffing, place the sheep casing (Menu) on your casing. Stuff the meat (stuffing) into the casing (Menu). Every 15 cm, turn the sausage (this is the desired size).

Reserve the sausage in the refrigerator, when the time comes, sear them in a pan or on the BBQ.
Mounting on plate

Place your Chipolata on a plate, accompanied by a garnish of vegetables or potatoes. Or in summer with a salad.

We designate the casings (of lamb, mutton, pork or others) in the field of the Butchery
and Charcuterie by ''The Menu'' of pork, lamb, mutton and others.

The butcher details the raw meats and arranges them on his sales display, the Charcutier enters
in the culinary preparation of these pieces of meat (sausage, pâté, pâté-croute, vol au vent)

Cooking schedule