Sherried Boudin Blanc recipe

This title will never rank on Google will it? I had so much fun tasting different Sherries at 10am on a Saturday morning however, so here it is. Is "to Sherry" the infinitive form of Sherrying? Is Sherrying a thing? 

Anyhow, this remains my white whale, my Moby Dick - I'm still iterating on this recipe, attempting to achieve perfection. This is an evolution of my Boudin Blanc recipe here: Dinner Dinner Fatman Boudin Blanc recipe.

I've experimented with different binders, and truffle, and spice balances and i think this is event better than the last. I'm close! Let me know what you think if you try it! I've made this one with Foie gras as the owner of my local wine shop, kindly gifted me some - such a sweet gesture. I immediately bought lots of Sherry from him and got to work.

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

This recipe will make about 6 small stout links.

• 180 g skinless chicken breast, chopped
• 180 g pork, minced
• 100 g Foie gras, cubed
• 1 whole egg
• 1 egg white
• 10 ml milk
• 0.25 g ground cloves
• 0.8 g ground nutmeg
• 2 g fresh thyme, chopped finely
• 100 ml double cream
• 8 g milk powder
• 9 g Salt
• 2 g white pepper
• 30 ml Amontillado Sherry
• 1 meter hog casings

• Chill the chopped chicken breast, pork mince and foie gras for about 2 hours (we are going to put them in the food processor and don’t wan’t this to heat them up too much)
• Soak about 1 meter of hog casings in warm water
• Place the chopped chicken breast, pork mince and foie gras in a food processor and process until really finely chopped (about 1 minute)
• Scoop out into a bowl, then fold in the double cream
• Stuff the mixture into the hog casing, twisting off 4 inch sausages
• Add the sausages to a pan of cold water
• Cover the pan with baking paper so that all of the sausages are submerged and heat slowly to 85c, and then hold them at this temperature for 20 minutes
• Remove the sausages from the pan, and dry with kitchen towel before pan frying gently in lots of butter. At this point they can also be cooled in a bowl of iced water, then vac sealed and frozen