Guinea Fowl Sausage

Name: Guinea Fowl Sausage
Yield: Serves 7
Cuisine: United Kingdom
Ingredients: 2.5 cm/½ inch fresh root ginger, finely grated; 4 small parsnips, peeled, cored and grated; large natural sausage skin casings about 1.2 litres/2 pints boiling chicken stock; Truffled Madeira Sauce; 1 whole garlic clove; 200 g/7 oz boneless breast of guinea fowl, trimmed and roughly diced; olive oil, for brushing; 2 slices of white bread, crusts removed; 75 g/3 oz shallots, finely chopped; 40/1½ oz gammon, cut in 5 mm/¼ inch dice; 1 tablespoon chopped fresh flat leaf parsley; 40 g/1½ oz unsalted butter; 25 g/1 oz pistachio nuts, blanched, skinned and roughly chopped; 1 tablespoon Madeira; salt, pepper, nutmeg; 3 eggs, size 4; 50 ml/2 fl oz double cream; 125 g/4 oz finely sliced, rindless Parma ham; 125 g/4 oz rindless pork back fat, cut into 1 cm/½ inch dice

with Gingered Parsnip and Madeira Sauce

Preparation info

Serves
7

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

40 g/1½ oz unsalted butter
75 g/3

Europe
United Kingdom
Dinner
England

Method

Heat half the butter in a small pan and cook the shallots until softened but not coloured. Set aside to cool.

Soak the bread in milk for 10 minutes. Remove and squeeze out the excess moisture. Place in a food processor with the shallots, guinea fowl, Parma ham and pork fat and process briefly to a rough sausage texture.

Add the eggs, cream, salt, pepper, nutmeg and Madeira, and