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Ingredients
- 1 jar of green tapenade 110g Jean Martin
- 225g of poultry breasts
- 10 cl of very cold liquid crème fraîche
- 1 slice of sandwich bread
- 5 cl of milk
- ½ onion
- ½ clove of garlic
- 1 egg
- Nutmeg
- 1 teaspoon of cornstarch
- 1 teaspoon of Port
- Microwavable film paper
Recipe
Dice the poultry breasts.
Dip 1 slice of sandwich bread in 5cl of milk.
Mix the poultry breasts with 10cl of very cold crème fraîche and the white bread soaked in milk.
Brown, without coloring, ½ chopped onion and ½ grated garlic clove. Add them to the mixture in the blender. Salt, pepper and mix.
Add the egg and mix.
Add 1 teaspoon of cornstarch, 1 teaspoon of port and a pinch of ground nutmeg. Mixer.
Add the entire contents of the jar of Jean Martin Green Tapenade 110g and mix again.
Adjust seasoning.
Heat a pan of water.
Form the sausages on the cling film, tighten them tightly in the cling film, turn the ends and fold them under. Double the film to block the sides.
When the water is boiling, dip the sausages and turn off the heat. Cover and cook for about 30 minutes.
Unwrap the sausages and fry them in the pan to color them.
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