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03 January 2013,02:05 by
J.Sujatha

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OXTAIL & TRUFFLE SAUSAGE

This classy yet quick to prepare dish is suitable for any occasions. It’s so simple that any anybody thought that this is so good, plus the ingredients that easy to find. You will be sure that you’re love ones will surely love it.No hassle in preparation it just take 30 minutes.
Serves :
8

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Whiz the chicken in a food processor until it gets smooth.
  • Place in a bowl over a larger bowl containing ice cubes.
  • Beat in the egg yolk and slowly fold in the egg white and cream, keeping the mixture stiff.
  • Slowly fold in the shredded oxtail meat, truffle, chives and garlic.
  • Season with salt and pepper and leave to rest in the refrigerator for 20 minutes.
  • Then place the mixture in a piping bag.
  • Lay out the caul fat or crepinette in 10cm x 20cm square pieces.
  • Dry off excess water.
  • Pipe the mixture into a 15cm length and carefully wrap the fat around it to form a sausage.
  • Repeat it until you have about 8 sausages.
  • Wrap them in cling film, binding and sealing the sausages at both ends.
  • Bring a pan of water to the boil, add the sausages and cook for 10 minutes until they are firm. Remove the cling film.
  • To make the gravy, heat the beef stock in a frying pan, add the sausages and braise for 5 minutes.

INGREDIENTS

  • 250 grams cooked chicken supreme 
  • 2 egg yolk, beaten 
  • 1 egg white, whisked until stiff 
  • 200 ml double cream 
  • 150 grams braised oxtail meat, shredded 
  • 1 tablespoon chopped truffle
  • 1 tablespoon chopped chives 
  • 1 garlic clove, peeled and crushed 
  • Salt and freshly ground black pepper (to taste)
  • Caul fat or crepinette (available from your butcher) 
  • 150 ml Rich Beef Stock

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