A little fun experiment that turned out very very good! Whipped up a small batch of toulouse sausage using Len Poli's recipe here http://lpoli.50webs.com/index_files/Fre ... ulouse.pdf. Only had 500gr of fatty pork butt on hand that was left from a previous sausage making expedition.
After making the sausage I pounded out two chicken breasts to a nice even rectangle shape. Rolled the sausage into a log, sprinkled the chicken with transglutaminase (meat glue) and wrapped it all up so the chicken was on the outside of the sausage. Seasoned the chicken well with S&P then spinkled the outside with some more transglutaminase and rolled in some prosciutto I had laid out on some plastic wrap. Wrapped the whole thing in plastic wrap nice and tight in a log shape and refrigerated overnight.
Next day I heated my sous vide to 145°F and vacuum packed the chicken wrapped in plastic and then in for a 3.5 hour bath. Removed, unwrapped, then seared on medium/high heat until the outside was crisp, no more than a few minutes.
Served with some lentils du puy it made a very delicious meal! I will be doing this again, the meat was insanely juicy!
Do you think it would hold together without transglutaminase?