Recipe: Slices of truffle white sausage with persimmon petals and chestnuts

Name: Rouelles de boudin blanc truffé pétales de kaki et châtaignes
Prep time: 25 min
Cook time: 15 min
Total time: 100 min
Yield: 4 portions
Ingredients: 3 petits boudins blancs truffés artisanaux taillés en 12 tranches; 2 kakis bios épluchés et taillés en tranches; 200 g de châtaignes cuites au chaudron (bocaux ou autres); 15 cl de fond de volaille; 50 g de beurre; sel poivre du moulin et sel de céleri.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4/5 (6 reviews) Other dishes

Prep 25 min

Cook 15 min

Rest 1h

Total 1h40

Servings 4 serv.

Ingredients for 4 servings

3 small artisanal truffle white sausages cut into 12 slices
2 organic persimmons peeled and cut into slices
200 g of chestnuts cooked in a cauldron (jars or other)
15 cl of poultry stock
50 g of butter
salt, pepper from the mill and celery salt.

Step-by-step directions

1 In a large pan melt your butter then when it is very hot place your 12 sausage slices mark them on each side then turn off the heat cover and leave this for 10 minutes.

2 Remove your slices onto a plate.

3 Put your pan back on heat then deglaze with your poultry stock then bring to a boil add your chestnuts, season with celery salt and give a good grind of pepper heat this for 7 to 8 minutes.

4 Then push them a little to the side to welcome your sausage slices just heat through.
Arrange then on well heated plates the chestnuts in the center and on each plate

3 slices of sausages with persimmon blades interspersed then pour over a few drops of poultry stock.

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