OXTAIL & TRUFFLE SAUSAGE

Preparation Method :

• Whiz the chicken in a food processor until it gets smooth.
• Place in a bowl over a larger bowl containing ice cubes.
• Beat in the egg yolk and slowly fold in the egg white and cream, keeping the mixture stiff.
• Slowly fold in the shredded oxtail meat, truffle, chives and garlic.
• Season with salt and pepper and leave to rest in the refrigerator for 20 minutes.
• Then place the mixture in a piping bag.
• Lay out the caul fat or crepinette in 10cm x 20cm square pieces.
• Dry off excess water.
• Pipe the mixture into a 15cm length and carefully wrap the fat around it to form a sausage.
• Repeat it until you have about 8 sausages.
• Wrap them in cling film, binding and sealing the sausages at both ends.
• Bring a pan of water to the boil, add the sausages and cook for 10 minutes until they are firm. Remove the cling film.
• To make the gravy, heat the beef stock in a frying pan, add the sausages and braise for 5 minutes.