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I'm looking for a good recipe for foie gras sausage. I've heard the one from Ruhlman's book is okay, but I'm not sure I want to include sweet breads? Anybody have any experience with foie based sausages?

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This is a new one on me!

Without infringing Ruhlman's copyright, can you give us an idea of what his sausage contains.

Foie gras isn't something I or most others I know would make sausage with. Those that don't find it's production abhorrent, will enjoy it 'as is'. Those that do, won't.

Have you had any luck in finding a recipe, in the intervening 14 days?

Phil

Here's one in french that sounds real good.

SAUCISSON DE CANARD AU FOIE GRAS

http://www.lhotellerie-restauration.fr/ ... e-gras.htm

~Martin

How are you planning to make this work in California anyway? I thought foie was now banned in that state?

Wunderdave wrote:How are you planning to make this work in California anyway? I thought foie was now banned in that state?

They could call it "Liver Sausage"

The recipe in Ruhlman's book is basically a beef sausage flavoured with foie, sweetbreads, bacon, mushrooms... it's a bit of a dog's breakfast. Not recommended.

If you want to taste the expensive foie gras instead of grinding it up with a dozen other ingredients (which, to me, defeats the purpose of the exercise), make a torchon. Ruhlman has a recipe on his website
http://ruhlman.com/2011/05/how-to-make-torchon-recipe/
taken from the French Laundry cookbook, complete with the same error as in that cookbook - "sodium nitrite" should read "#1 curing salt". This kind of sausage doesn't keep very long; think of it as a foie pate in a tube shape.

The Robuchon recipe that Martin links to above sounds good as well. I'd be tempted to add a bit of #1 cure to it as well, for colour. Google Translate does a good job for those of use who aren't cunning linguists:
http://translate.google.com/translate?h ... e-gras.htm