Guinea Fowl Sausage from Great British Chefs 2 by John Webber

Name: Guinea Fowl Sausage from Great British Chefs 2 by John Webber
Ingredients: 200 g/7 oz boneless breast of guinea fowl, trimmed and roughly diced; 2 slices of white bread, crusts removed; 50 ml/2 fl oz double cream; 3 eggs, size 4; 125 g/4 oz rindless pork back fat, cut into 1 cm/½ inch dice; 125 g/4 oz finely sliced, rindless Parma ham; 75 g/3 oz shallots, finely chopped; 40 g/1½ oz unsalted butter; 2 1/2 cm/½ inch fresh root ginger, finely grated; 4 small parsnips, peeled, cored and grated; large natural sausage skin casings about 1.2 litres/2 pints boiling chicken stock; olive oil, for brushing; 1 whole garlic clove; Truffled Madeira Sauce; salt, pepper, nutmeg; 1 tablespoon Madeira; 40/1½ oz gammon, cut in 5 mm/¼ inch dice; 25 g/1 oz pistachio nuts, blanched, skinned and roughly chopped; 1 tablespoon chopped fresh flat leaf parsley

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Heat half the butter in a small pan and cook the shallots until softened but not coloured. Set aside to cool. Soak the bread in milk for 10 minutes. Remove and

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Ingredients

200 g/7 oz boneless breast of guinea fowl, trimmed and roughly diced
2 slices of white bread, crusts removed
50 ml/2 fl oz double cream
3 eggs, size 4
125 g/4 oz rindless pork back fat, cut into 1 cm/½ inch dice
125 g/4 oz finely sliced, rindless Parma ham
75 g/3 oz shallots, finely chopped
40 g/1½ oz unsalted butter
2 1/2 cm/½ inch fresh root ginger, finely grated
4 small parsnips, peeled, cored and grated
large natural sausage skin casings about 1.2 litres/2 pints boiling chicken stock
olive oil, for brushing
1 whole garlic clove
Truffled Madeira Sauce
salt, pepper, nutmeg
1 tablespoon Madeira
40/1½ oz gammon, cut in 5 mm/¼ inch dice
25 g/1 oz pistachio nuts, blanched, skinned and roughly chopped
1 tablespoon chopped fresh flat leaf parsley