Porcini and Chestnut Sausage
“No freaky Frankenstein food here, no pretend meat, just good tasty ingredinets in the shape of a sausage. My flight of fancy is in the name; porcini translates into English as ‘little pigs’ which I imagine comes from the mushroom’s bulbus shape. So, you I offer you my ‘little pig sausages, without the pig and without the little, these beauties have huge flavour and are huge fun to make. You can also shape and size the sausages to whatever you want to use them for; longer and thinner for hot dogs, tiny ones wrapped in beetroot for Christmas chipolatas, or use them in place of meatballs and that’s just a few suggestions, to start you off, my 3 little piggys, if you like…”
By Alex Mackay
One 97g sausage is:
- Low in saturated fat
- Low in sugar
- A source of fibre
- A source of protein
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 20g porcini mushrooms
- 100ml hot water
- 180g Pouch Merchant Gourmet Simply Roasted Chestnuts
- 2 tbsp oil from the sun-dried tomatoes, plus extra for frying
- 1 large red onion, (200g) peeled and finely chopped
- 3 large cloves garlic, peeled and finely sliced
- 300g chestnut mushrooms
- 50g Merchant Gourmet sun-dried tomatoes in oil
- 2 tbsp miso paste
- 1 tsp smoked paprika
- 1 tbsp chopped sage (you can use dried for this)
- 75g (or more if needed) Merchant Gourmet Simply Ground Polenta
- Salt and freshly ground black pepper
- First, put the porcini into a measuring jug. Pour over 100ml of hot water, then leave to soak until you need them.
- Put the chestnuts into the bowl of your food processor. Blend them until you have a powder about the texture of the polenta. Transfer this powder to a large mixing bowl.
- Get a large frying pan. Add the oil, onion and garlic. Sweat over a medium heat for 7-8 minutes until softened. Add the mushrooms. Fry over a high heat for 4-5 minutes until golden and very dry. Add the porcini and their soaking liquor. Boil until completely dry and almost starting to catch on the bottom of the pan.
- Put the contents the pan into your food processor. Add the sun-dried tomatoes, miso paste, smoked paprika and sage. Blend until you have a chunky puree. Add this to the bowl with the chestnut powder. Add the polenta. Stir until well combined, the mixture should now be easy to press into shape, if it is still too sticky, add more polenta, little by little. Season to taste.
- Separate the mixture into 8 even sized pieces. Gently squash each portion together, then roll them into sausage shapes, put some polenta on your hands if the mixture starts to stick.
- To cook the sausages, brush them all over with oil then either roast them in your oven at 200c for 10 minutes or fry them in a non-stick pan over a medium heat for 7-8 minutes, turning them 4 times until the exterior is crisp.
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