Chicken, truffle and smoked speck sausage

Chicken and Smoked Speck Sausage with black truffle sauce

375g pork mince
325g chicken breast, minced
120g Italian mortadella, diced ( mortadella is a soft pork based salami popular in north Italy)
10g garlic
7g black truffle, finely diced
1 cup pure cream
Salt to taste
1/2 tsp pepper
200g double smoked speck  (smoked raw ham seasoned and air cured)

For the sauce
10g black truffle, finely diced
1/4 tsp salt
Good pinch pepper
8 tbsp olive oil
14g garlic minced
70g butter
2 tbsp flour
2 tbsp lemon juice
2 tbsp red wine vinegar
2 cup chicken stock

Combine the pork mince, chicken mince and diced mortadella in a bowl, add in the cream, diced truffle, minced garlic and seasoning and stir to combine.  Lay down a piece of baking paper large enough to cover the surface of a large baking tray, layer the speck to form a large rectangle large enough to cover the sausage and shape the meat into a large sausage on top of the speck and close to the edge. Using the baking paper as a guide, start to roll up the speck around the sausage meat length wise to form a large roll.  Tighten the ends of the sausage by twisting the baking paper and wrap the whole sausage in foil. Place onto the baking tray and refrigerate for 1/2 an hour.  Pre heat the oven to 175c and bake the sausage for 1 hour turning it once during the cooking process. Remove the sausage from the oven and leave it wrapped for 15 mins to rest. 

To prepare the sauce
Combine the diced truffle, the olive oil and season with salt and pepper, let it stand while preparing the other ingredients. In another small bowl, combine the minced garlic with the butter and flour to form a smooth paste. Gradually whisk in the stock, lemon juice and the vinegar and stir to combine, season with salt and pepper.

Heat a large frypan over a moderate heat and warm the olive oil with the truffle, sauté gently for about 5 minutes stirring with a wooden spoon. Gradually add the stock, flour and butter mix whisking vigorously ensuring that no lumps form. Simmer the sauce for 10 minutes until thickened. Turn of the heat and set aside.

heat a large frypan over moderate hot heat and open the foil and baking paper. Sear off the outside of the sausage until crispy. Slice the sausage into 1 1/2 cm slices, serve onto a plate and garnish with the truffle sauce on the side. Serve the sausage with wilted spinach, sautéed mushrooms and soft polenta.

Tagged as: Chicken and Truffle sausage