Discover the authentic recipe for homemade poultry sausages, created by Chef Christian Segui, Meilleur Ouvrier de France Charcutier-Traiteur and Executive Chef at the EHL Hospitality Business School in Lausanne. With his expert advice and professional tips, you will learn how to make this delicious charcuterie speciality, perfect for your summer barbecues. Follow the step-by-step preparation and cooking instructions to excite your guests’ tastebuds with mouth-watering, perfectly browned sausages.
Chef Christian Segui, Meilleur Ouvrier de France Charcutier-Traiteur at the EHL Hospitality Business School in Lausanne, shares with us his own recipe for homemade poultry sausages. Follow his expert advice to make this delicious charcuterie speciality in the comfort of your own home.
For perfect poultry sausages, select top-quality ingredients. Choose fresh products rather than frozen products and go to an artisan butcher, who can provide you with the freshest products as well as casings to make your sausages.
Cut and dice the meat into 5mm pieces.
Remove leaves and finely chop a sprig of tarragon. Set aside.
Salt the meat with fine salt, Espelette pepper along with the chopped tarragon.
Cover with film and set aside overnight at 3°C.
It is advisable to mix the meat the day before for the next day. This is what we call in the trade 'salting' when making sausages. The curing process allows the flavours to develop and intensify. The salt penetrates the meat, significantly improving its taste.
Peel and chop the shallots. Place them in a saucepan with the white wine and the second sprig of tarragon, and allow to reduce gently over a low heat.
Remove the sprig of tarragon, allow to cool and set aside.
Mix the shallots with the meat until you obtain a homogeneous mass.
Rinse the casings in water.
Feed the sausage meat in the sausage machine, and start filling the casing.
There are several methods of cooking poultry sausages: in the pan, on the barbecue or in the oven in the grill position. Here are the tips and cooking times to obtain well-coloured sausages:
Do not season the sausages during cooking to preserve their natural flavour.
Enjoy your meal!
| Meilleur Ouvrier de France Charcutier-Traiteur and Executive Chef at the EHL Hospitality Business School in Lausanne. |
Son of a charcutier by trade, Christian Segui inherited his father’s passion for the catering profession at a very early age. He began a cooking apprenticeship at the Golf de Saint-Cyprien with Michel Guillamou, chef of Michel Guérard. Later, he bought the charcuterie of his native village and considerably developed the charcuterie section. In 2011, he obtained the title of Meilleur Ouvrier de France Charcutier-Traiteur then set-off, in 2015, on a new adventure at the EHL Hospitality Business School in Lausanne, as a Master of Practical Arts. There, he took on the role of executive sous-chef and managed a team of 20 people in production. In 2019, he became Executive Chef of EHL, regularly ranked on the podium of the best hospitality schools in the world.
Find other mouth-watering recipes in “Le grand livre de la charcuterie”, Fabien Pairon & Christian Segui, Ducasse Éditions.