Guinea Fowl and Ham Knuckle Sausage with ‘French-Style’ Peas, York Ham Lardons and English Mustard Cream

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Complex

    • Ready in

      3 hr

Appears in

Loose Birds & Game

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, leek, onion, bay leaves and black peppercorns
  • 10 ml whipping cream
  • 50 g soft butter
  • 1 egg
  • 50 g fresh breadcrumbs

    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, and it’s somewhat quicker! When cool, chop the ham into ½ cm dice.

    Skin the guinea fowl breast and dice the meat, then pureé in a food processor with the egg, breadcrumbs, butter and 10 ml of cream. Add the ham knuckle meat to the pureé and season. Place into a piping bag and chill for 1 hour, then pipe the mixture to form plump ‘sausages’ approximately 10 cm long, on a triple layer of cling film to form a ‘skin’. Tie a knot at one end and twist the other end to seal (see also recipe for Pan-roast Roe Deer Saddle with Homemade Juniper Sausage, Wensleydale-creamed Cavolo Nero, Baked Greengage Tatin’, Stones Green Ginger Wine Juices for a more detailed explanation of the process). Chill the sausages for 30 to 45 minutes, then gently pan-fry them to colour all sides. Keep warm.

    To make the French-style peas, place the peas, lettuce, 50 ml of the cream, the shallots and lardons into a saucepan and boil until the cream has reduced. Add the mint and season. Keep warm.

    For the sauce, reduce the white wine, then add the remaining cream and the English mustard. Season to taste. Keep warm.

    To plate the dish, first place a large spoonful of the french-style peas onto the plate, or in a suitable vessel, with the guinea fowl sausage next to it. Drizzle the mustard cream around the plate and garnish with some fresh herbs or pea shoots, if available. Serve immediately.