Veal and pistachio sausage - bon appetit
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Dried Polish mushrooms* |
| 2 | ounces | Dried porcini mushrooms* |
| 1 | cup | Dry broadcrumbs |
| 4 | larges | Eggs |
| 2 | pounds | Finely ground veal |
| 2 | cups | Peeled, cared, chopped tart green apples |
| 1 | cup | Finely chopped shallots |
| ¼ | cup | Minced fresh parsley |
| 2 | tablespoons | Plus 2 t minced fresh thyme |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Freshly ground pepper |
| 1 | cup | Shelled unsalted pistachios |
| Arugula or watercress | ||
| Cornichons** (opt.) | ||
| Dijon mustard | ||
Directions
Combine mushrooms in medium bowl. Cover with hot water. Let soak until softened, about 30 minutes. Drain well. Squeeze dry. Mince mushrooms, discarding any hard parts.
Combine breadcrumbs and eggs in large bowl. Mix in mushrooms, veal and next 6 ingredients. Blend in pistachios. Form mixture into four 1½ ~ inch-diameter logs. Wrap each tightly in plastic. Wrap each in second piece of plastic, leaving 2 ½-inch overhang at each end.
Wrap each in third piece of plastic, ending with seam at opposite side of tog from seam of second piece, and leaving 2 ½-inch overhang at each end. Twist ends and tie with string.
Bring 1 ½ inches of water to boil in roasting pan on top of stove.
Add logs, reduce heat, cover and simmer until sausages turn white and are springy to touch, turning every 10 minutes, about 30 minutes.
Transfer to platter. Cool to room temperature, turning occasionally.
Refrigerate overnight.
Slice sausages thinly. Cover platter with arugula. Arrange sausages over. Serve at room temperature with cornichons and Dijon mustard.
*Dried Polish mushrooms are available in the kosher section of many supermarkets. Porcini are available at italian markets and specialty foods stores.
**Cornichons are tiny brine-packed French pickles available at specialty foods stores and some supermarkets.
Bon Appetit/August/89 Scanned & fixed by Di and Gary Submitted By MICHAEL ORCHEKOWSKI On 11-21-94