Name: Guinea Fowl and Ham Knuckle Sausage with ‘French-Style’ Peas, York Ham Lardons and English Mustard Cream
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: Main course - Serves four
Ingredients: fresh herbs or pea shoots; 90 ml whipping cream; 2 tsp English mustard; 5 g mint, chopped; 10 ml white wine; 80 g York ham lardons; 20 g shallots, peeled and sliced into rings; 1 egg; 50 g fresh breadcrumbs; 10 ml whipping cream; 50 g soft butter; 50 g lettuce, such as little gem, cos or iceberg, sliced thinly; 50 ml whipping cream; 200 g peas, fresh or frozen; 250 g ham knuckle, cooked and chopped into ½ cm dice; aromats, such as carrot, leek, onion, bay leaves and black peppercorns; 2 guinea fowl breasts

Preparation info

Main course - Serves
four

Difficulty
Complex
Ready in
3 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

THIS IS LIKE THE CONTINENTAL STYLE ‘BOUDIN BLANC’, MORE OF A MOUSSE-TYPE SAUSAGE WITH FLECKS OF HAM THROUGH IT AND SOME SPICY GREEN PEPPERCORNS. THE FRENCH-STYLE PEAS GO VERY WELL ALTHOUGH, UNFORTUNATELY, THE DIET WILL TAKE A BIT OF A BASHING, BUT WHAT THE HELL; THAT’S WHY IT TASTES SO GOOD!

Ingredients

For the Sausages

2 guinea fowl breasts
250 g ham knuckle, cooked and chopped into ½ cm dice
aromats, such as carrot,

Main course

Method

Soak the ham knuckles overnight, wash off, then place into a boiling pan with some aromats: use washed and chopped carrot, celery, leek, onion and bay leaves. Cover with cold water and add a few black peppercorns, then bring to the boil and simmer for 3½ to 4 hours. Alternatively, purchase a good quality cooked ham and use as recipe; there is no major difference when cooking on a small scale, a