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Chef Stephan Marshall prepares Sausage and Truffles Turnover with Foie Gras
Tags:Sausage and Truffles Turnover recipe,cheflive,foie gras,sausage,stephan marshall,truffle
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We’re going to do our sausage and truffle in a puff pastry. Okay. So the first thing that you want to do is-- In your local market, they have a little bit of puff pastry. Grab some puff pastry from your local market. We have a serious of cutters. I have metal cutters. There are plastic cutters out there that work just as well as the metal cutters. I prefer to use the metal ones though. We have a little bit of sausage here. Now, this is just an ordinary sausage. It’s basically a breakfast sausage that you buy in the store. And then, you take the sausage out of the casing. And as well, as I have a little bit of truffles here, these are black truffles, as you can see. Okay now, these truffles, I have gotten these in a gourmet store and they come canned in a gourmet store with a very, very good quality. And we also have a little bit of foie gras here. Foie gras is made with the duck. It’s a little bit of duck liver.
So we’re going to start to make our mix, and this is a very, very easy mix to make. Foie gras, you can also find at your local markets. It has to be more of a specialty market but you can easily find foie gras now. So what we’re going to do is we’re going to take the foie gras and we’re going to cut it into small little dice. So we’re going to start by cutting that into little bit of diced pieces. Foie gras is going to add a nice rich flavor to your sausage mixture. So we’ll put a little bit of foie gras inside there. Okay, then we’re going to put some of our truffles inside.
Now this dish requires a lot of black pepper. The black pepper is going to be a nice balance between the sweetness of the pork and the sweetness also of the foie gras. So we put that in there like that. Now this is a very, very easy order to make. We’re going to go ahead and just mix everything together. Now this order, if you do not want to make it with puff pastry, you can also just make almost like little tiny meat balls, and those can be roasted in a pan very quickly. It really all depends on how much time that you have. I prefer to put them in the puff pastry because it makes it a little more with an elegant presentation. Okay, so we’re going to mix that all together and make sure it’s incorporated real nicely. You don’t want too many pieces of foie gras inside of your puff pastry. You want to balance that out with the sausage.
So once that’s mixed, then we’re going to go ahead and get our cutters. So we go ahead and we take out one of our cutters here and get a nice section-- and one more cut. And then, we’re going to take a little bit of foie gras mixture and you want to make a tiny little ball, put a tiny little ball there. Make another one. So as you can see, I have two little tiny little balls there and I’m going to take another little piece of puff pastry out as well as one more. And what we’re going to do now is we’re just going to paint the top. What that’s going to do is that’s going to help adhere the pastry to each other. Its very, very important that you paint it with a little bit of egg wash. If you don’t paint it with egg wash when it goes in the oven, the two pieces of pastry will open up and then everything will come out.
Then, we take one of these and we invert it on top. So invert these on top, push it down a little bit with your fingers. And then I use the back of the cutter that helps me form a nice seal. So you push that down so slightly. And what that does is that’s going to form a nice seal so that when you’re baking the pastry, it does not open up. So that’s your little order. Put that on a baking tray, lying with a little bit of parchment paper.
And then, what we’re going to do now is we’re going to egg wash the top. So we take a little bit more of the egg. Put that right on top there. It’s very important that you want to glaze the entire piece. You’ll know it if you don’t glaze it, because when it comes out of the oven, that little part will be a little bit of blonde as we say instead of a golden brown. So we put those around. Now, this is going to be baked in a 375-degree oven for approximately 15-20 minutes.
So we’ll put these in our oven. And as you can see, through the miracle of television, we have some more that are in the oven that I’ve made previously and this is the way that they come out. So you see, the pastry is nice and sealed on the outside so it keeps all the foie gras and all the truffle juiced all inside your pastry.
I call this the sausage and truffle turnover. You can also call it a petite vie. Petite vie is just a french term, okay.