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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Filling
In a large mixing bowl, combine the ground chicken, diced foie gras, diced apple, salt, white pepper, nutmeg, and heavy cream. Mix until well combined.
- 2
Add Calvados
Slowly add the Calvados to the mixture, blending until smooth and creamy. Adjust seasoning to taste.
- 3
Prepare the Casings
Soak the natural sausage casings in water for at least 30 minutes. Rinse them well before using.
- 4
Stuff the Casings
Using a sausage stuffer, carefully fill the casings with the chicken mixture, ensuring there are no air pockets. Twist sausages into desired lengths and tie off ends.
- 5
Cook the Sausages
Poach the sausages in simmering water (not boiling) for about 30 minutes or until the internal temperature reaches 75°C (165°F).
- 6
Cool and Store
Remove the sausages from the water and let them cool. They can be refrigerated or frozen for later use.