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Grilled Wild Mushroom Sausage Recipe

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This recipe for Grilled Wild Mushroom Sausage, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gil and Jeanne Slater


6 Oz chicken breast, boned and skinned, cold
1 egg
2 oz heavy cream
3 oz cremini mushrooms
3 oz portobello mushrooms
3 oz shitake mushrooms
3 oz button mushrooms
1/2 oz parsley, tarragon, chive, chervil
1 Oz shallots, chopped

For the chicken mousse: Puree chicken in a food processor
until smooth. Add salt and pepper and the egg. Pulse just to
combine and scrape the sides. While food processor is
running, add cream gradually. Reserve and chill.
Wash and slice the shrooms. In a hot saute pan, cook the
mushrooms in butter. When brown, add shallots and herbs.
Remove from the pan and chill.
Fold together the chicken and shrooms.
Stuff into casings, twisting or tying off every 5 inches.
Can be cooked immediately, or frozen for several months.

Lay plastic wrap on table. Down the center spoon a 1
inch pile of the shroom mix. Roll the plastic into a log.
Tie the ends with kitchen twine, and tie into links.
Poach in simmering water for 10 minutes. Shock the
links in ice water. This can be done 3 days ahead and

To serve, remove the sausage from the plastic and grill or
roast it until it is hot throughout (about 10 minutes).
Slice and serve.

Number Of Servings:
Number Of Servings:
10 to 15 links
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Another of our Sausage - a - thon recipes.




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