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Goose and chestnut chipolatas

Goose and chestnut chipolatas

Goose and chestnut chipolatas

PT1H

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1
To make the sausage, melt the butter in a frying pan and slowly fry the onions until translucent. Put the onions and goose in a food processor and blend until smooth
  • 50g of unsalted butter
  • 15g of onion
  • 225g of lean goose meat
2
Put the mixture into a bowl set over ice, and slowly stir in the egg white and cream. Add the chestnuts and thyme, then season
  • 1 egg white
  • 200ml of double cream
  • 6 chestnuts
  • 2 tsp thyme
  • salt
  • pepper
3
Spoon into a piping bag fitted with a 2cm nozzle
4
Pipe 15cm lengths onto pieces of cling film. Wrap the cling film around the lengths and twist the ends to form sausage shapes and tie each end
5
Poach in simmering water for 10 minutes and refresh in iced water
6
Remove the sausages from the cling film and lightly fry them in butter until brown all over. Remove from the pan, cool and cut into 5cm lengths
  • 1 knob of butter
7
To plate, sweep some chestnut purée on top of each piece of sausage, topped with a bilberry and some chopped parsley
  • 70g of chestnut purée
  • 20 bilberries
  • 4 tsp parsley

Ingredients

Metric

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Sausages

To plate

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Goose and chestnut chipolatas

 
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