Herbed Chitterling Sausages
|Chitterlings||2 Pound, slit, fatty membrane removed and soaked|
|Cooked sliced mesentery||1 Pound|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Mixed spices||To Taste|
|Shallots||3 , chopped|
|Onions||1 1⁄2 , quartered, half finely chopped|
|Chopped fresh mushrooms||3⁄4 Cup (12 tbs)|
|Gelatinous veal stock||1⁄4 Cup (4 tbs)|
|Veloute sauce||1⁄4 Cup (4 tbs)|
|Truffles||2 , diced|
|Carrot||1 , coarsely chopped|
|Turnip||1 , coarsely chopped|
|Water||1 1⁄4 Cup (20 tbs)|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|For madeira and vegetable marinade|
|Madeira||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, thinly sliced|
|Carrot||1 , thinly sliced|
Reserve six lengths of chitterlings, each about 15 inches [38 cm.] long, choosing pieces without holes in the sides.
Cut the rest of the chitterlings into strips and put them in a bowl with the mesentery.
Season with salt and pepper, the nutmeg and mixed spices.
Add the marinade ingredients.
Cover and refrigerate for seven to eight hours.
Drain off the liquid through cheesecloth and discard the vegetables and herbs.
Melt the butter in a saute pan and add the shallots and chopped onion.
Cook them over low heat for 10 minutes, or until transparent.
Add the mushrooms, cook for another two minutes, then add the marinated meats and cook until the moisture evaporates.
Sprinkle the stock and veloute sauce over the meats, add the truffles and season well.
Bring to a boil, pour the mixture into a bowl and let it cool.
To make the sausages, first tie with string one end of each of the reserved lengths of chitterlings, then fill each length with the mixture, taking care not to overfill.
As soon as each length is full, tie the open end.
Prick the sausages and arrange them in a large pot.
Add the carrot, celery, turnip and the onion quarters, a pinch of salt and the bouquet garni.
Pour in the water and white wine.
Bring the liquid to a boil, then reduce the heat to just below the boiling point and simmer, uncovered, for three to four hours adding water as the liquid evaporates.
Remove the pan from the heat and let the sausages cool in their cooking liquid.
Drain them, place them side by side under a board and refrigerate them overnight to straighten them.