Goose and chestnut chipolatas
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These light, poached goose sausages are packed with flavour, with the bilberries and chestnuts adding an exciting depth to the fantastic goose meat. If you are unable to get hold of bilberries, blueberries will suffice. Simon Rogan has created an excellent sausage recipe to make for the Christmas party season for canapés, as seen here, but feel free to save these goosey sausages for yourself for a decadent sausage and mash.
First published in 2015
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Ingredients
Metric
Imperial
Sausages
- 50g of unsalted butter
- 15g of onion, finely chopped
- 225g of lean goose meat, cut into chunks
- 1 egg white
- 200ml of double cream
- 6 chestnuts, cooked
- 2 tsp thyme
- salt
- pepper
- 1 knob of butter
To plate
- 70g of chestnut purée
- 20 bilberries
- 4 tsp parsley, chopped
SAVE RECIPE
Equipment
- Piping bag with medium nozzle
Method
1
To make the sausage, melt the butter in a frying pan and slowly fry the onions until translucent. Put the onions and goose in a food processor and blend until smooth
- 50g of unsalted butter
- 15g of onion
- 225g of lean goose meat
3
Spoon into a piping bag fitted with a 2cm nozzle
4
Pipe 15cm lengths onto pieces of cling film. Wrap the cling film around the lengths and twist the ends to form sausage shapes and tie each end
5
Poach in simmering water for 10 minutes and refresh in iced water
6
Remove the sausages from the cling film and lightly fry them in butter until brown all over. Remove from the pan, cool and cut into 5cm lengths
- 1 knob of butter
7
To plate, sweep some chestnut purée on top of each piece of sausage, topped with a bilberry and some chopped parsley
- 70g of chestnut purée
- 20 bilberries
- 4 tsp parsley
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