Boudin of Pheasant

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Fun to make with friends
Have a sausage party or come to a sausage lesson , Jacob is giving a lesson in March At Kookschool Verbijsterend
Boudin of game with goose liver and sweetbreads
500 g pheasant, guinea fowl (or chicken) meat
2 egg whites
2 dl cream
150 g fresh cèpes brushed clean and chopped , we used cantherellen
100 g foie gras in very small pieces or goose liver mousse /block
150 g veal sweetbreads poached and peeled, diced into small cubes
25 g butter or oil.
Seasoning flour
10 g chopped parsley
Salt and black pepper
pork intestines for the sausage
or you can use a special plastic , which is heat proof. Roll the mixture up and place the roll onto the plastic and roll up. Tighten the ends to make a sausage. Poach as for sausage, then remove the plastic and roll in egg and crumbs before frying.
Toss the sweetbread cubes in seasoned flour and fry in a little oil. Remove from the pan. Leave to cool.
Fry the cepes in little hot fat in a non stick pan , season well
Mince the faisant meat along with the egg white in the food processor. Mix in the cream and season with salt and pepper. Mix with the sweetbreads, cèpes, foie gras and parsley.
Fill in the intestines (not too tight) and tie with string to form sausages sausages.
Poach the sausages in water for 15 minutes , do not boil, rinse cold.
Fry the sausages until golden brown in a pan or bake in the oven at 180 C and let them stand for a while.

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