Wine Portfolio
 
Recipes
Chef Andrew Wiseheart, Wine Portfolio
 
Mini Chicken with Apple Sausage | Texas Ocra | White Bean Dip

Mini Chicken and Apple Sausage
Servings: 15-20

Ingredients:
5 pounds chicken
1 pound chicken skin
20 ounces fatty pork scrap
1 cup apples (bruonois)
1 cup leeks, melted in butter
1 tablespoon plus 1 1/2 teaspoons salt
1/2 teaspoon mace
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 tablespoon black pepper
3/4 cup parsley
1/4 cup cream
1/2 cup apple brandy

Method:
Cook leeks in butter until soft. Cook apples in a hot skillet for one minute, stirring often. Deglaze with apple brandy. Add all dry spices to the meat and let sit in refrigerator overnight.

Grind 1/2 the chicken through with large die. Grind second 1/2 through with medium die. Add apples, leeks, cream and parsley to ground meat and mix well.

Stuff into hog casing or form into patties.

 
  Share  
 
Recipes
Starters, Soups & Salads
Entrées
Desserts
Chefs A - Z
Chef Sebastien Archambault
Chef Bertrand Bouquin
Chef William Bradley
Chef Adrianne Calvo
Chef Scott Conant
Chef Anthony DeMuro
Chef Wylie Dufresne
Chef Didier Elena
Chef Greg Elliott
Chef Ivan Flowers
Chef Michael Galata
Chef Ezio Gamba
Chef Jose Garces
Chef Shanel Gildenhuys
Chef Bryce Gilmore
Chef Kurt Gutenbrunner
Chef Shaun Hergatt
Chef Neil Jewell
Chef Joho
Chef Michelle Karam
Chef Jake Klein
Chef Christopher Kostow
Chef Frank McClelland
Chef Nadine Waechter Moreno
Chef Marco Moreira
Chef Fernando Navas
Chef Andres Parlange
Chef Clifford Pleau
Chef Missy Robbins
Chef Jimmy Schmidt
Chef Nilesh Singhvi
Chef Rich Vellante
Chef Paul Virant
Chef Michael von Euw
Chef Scott Walton
Chef Martha Williams
Chef Andrew Wiseheart
Chef Isao Yamada
Chef Andrew Zimmerman