All posts tagged: Morels

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Sausage Stuffed Morels

This recipe is merely a starting point for a variety of different sausages that do not necessarily have to contain chicken. The meat can be replaced with pork, beef, duck or any other protein you want. One variable must remain the same, the fat. Fat is essential to making any sausage in order to keep it moist and flavorful, and let’s be honest, fat is just plain delicious. Roughly 1/4 of the protein by volume should be fat. If you are working with particularly lean meat it is important to add fat to the recipe, usually in the form of pork fat. When we break down chickens at the restaurant, we remove the tenders and as much skin and fat off the carcass as possible. The skin and fat off a whole chicken, along with the tenders, is a perfect ratio of fat to lean. When grinding any meat, it is very important to keep your meat and grinder very cold, almost frozen. The meat should be partially frozen so that it has a “crunchy” …