Guinea Hen Sausage

Corn Mousse, Verjus, Honey, Dark Soy

Chef Philip Tessier of Chasing Bocuse | Napa
Yield: 270-gram sausage

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Adapted by StarChefs | October 2019

INGREDIENTS

Corn Mousse:
200 grams ground chicken breast
3 grams kosher salt
2 grams pink salt
2 grams polyphosphate
2 grams potato starch
27 grams egg whites
85 grams heavy cream
14 grams freeze dried corn powder
100 grams crème fraîche

Sausage:
100 grams guinea hen leg meat (no fat, no sinew)
43 grams seared guinea hen liver
75 grams small diced fatty bacon
5 grams Madeira
2 grams salt
1.5 grams pink salt
0.34 grams polyphosphate
0.3 grams sugar
0.3 grams ground juniper
0.3 grams ground black pepper
0.2 grams quatre épices
1 gram finely chopped shallot
75 grams picked guinea leg confit

Glaze:
200 grams verjus
60 grams honey
5 grams dark soy

METHOD

For the Corn Mousse:
In a chilled food processor, process chicken until smooth, scraping down sides as needed. Add the salts, polyphosphate, and potato starch. Process until combined. Add egg whites and blend 1 minute. Slowly add cream and process until smooth. Add corn powder and process until smooth, followed by crème fraîche. Pass mixture through a fine tamis and chill.

For the Sausage:
Chill, prepare, and assemble meat grinder with a fine die. In a medium bowl, combine all ingredients. Pass meat mixture through the grinder twice. Transfer mixture to a food processor with 50 grams Corn Mousse. Pulse until combined and mixture is smooth; chill.

For the Glaze:
In a saucepan, combine verjus and honey; reduce to 100 grams. Remove from heat, add soy, and cool to room temperature.

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