====== French Chanterelle Sausage ======
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===== Ingredients =====
  * 1kg, pork shoulder, 20 to 25% fat
  * 13g non-iodized salt (European recipe: 7g salt and 7g curing salt)
  * 1g Cure #1
  * 2g white pepper
  * 1g mace
  * 3g finely chopped or pressed garlic (2-4 cloves)
  * 250g chanterelles (8oz)
  * 10g parsley (4TB)
  * Juice from ½ lemon
  * 100ml water
  * 30g unsalted butter (2TB)
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===== Info =====
  * **Prep:** 30
  * **Cook:** 60
  * **Serves:** ??
  * [[https://wedlinydomowe.pl/en/viewtopic.php?t=9196|Source]]

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===== Directions =====
  - 1. Wash and trim the mushrooms and dice into about 8mm pieces.   - Combine the watr, lemon juice and butter and bring to a light boil. Add mushrooms and simmer for 8 minutes. Cool the mushrooms in the liquid to refrigerator temperature.
  - 2. Wash the parsley and blanch for a few seconds in boiling water. Drain the parsley, immerse in ice cold water, pat dry and chop. Place in fridge with mushrooms.
  - 3. Cut the lean meat into large cubes and the fat meat into smaller cubes. Mix the seasonings into the meat and distribute evenly.
  - 4. If making a small amount, grind the lean and fat meat with the 7mm plate. If making a larger amount, grind the fat with the 6mm and the lean with the 8mm.
  - 5. Drain off about half the liquid from mushrooms and add along with the parsley to the ground meat. Mix well, until a the meat stick to your open palm.
  - 6. Stuff into medium diameter pork casings, 34-36mm.
  - 7. After allowing to set in the fridge for a few hours, freeze the sausages if not consuming within two days.
  - 8. You also have the option to poach the sausages for 10 minutes in 80C water then finish the cooking on the grill or give it some sizzle to brown in a pan.

{{tag>sausage sausagemaking chanterelles mushrooms pork pork_shoulder curing_salt_no1 white_pepper garlic parsley lemon butter}}
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