Goose and chestnut chipolatas

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These light, poached goose sausages are packed with flavour, with the bilberries and chestnuts adding an exciting depth to the fantastic goose meat. If you are unable to get hold of bilberries, blueberries will suffice. Simon Rogan has created an excellent sausage recipe to make for the Christmas party season for canapés, as seen here, but feel free to save these goosey sausages for yourself for a decadent sausage and mash.

First published in 2015





To plate


  • Piping bag with medium nozzle


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
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
Spoon into a piping bag fitted with a 2cm nozzle
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
Poach in simmering water for 10 minutes and refresh in iced water
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
To plate, sweep some chestnut purée on top of each piece of sausage, topped with a bilberry and some chopped parsley
First published in 2015

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining three Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.

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