Partridge Sausage & Brain sauce on Crouton& Seaweed

Justlovefood Leith @Justlovefood
Whole Roast Partridge,Liver&Heart&Gizzard stuffed Neck Skin Sausage,Butter&Pink Pepper&Brain Crouton,our Special Tonight for Friends at Home

Will post Photos and recipe as soon as I finish plucking !

The sausage recipe is from my Grandmother Shindla, she used to make this sausages with Chicken, but I have adapted it to suit Partridge or any other Bird.

I grew up eating Game.We would go on Hunting trips with my Father and bring back loads of different wild birds.We would then sit around a fire and pluck , Pluck , and Pluck.

My favourite bit was always the Brains ! spread on toast with some butter and pepper.

For the recipe tonight, I will do them as chunky sauce to spread on Spelt&Honey Ironed croutons…cannot wait , it is so GOOD!!!!!

  RECIPE             Whole roasted partridge with neck sausage & brains
You will need a Whole Partridge per person with giblets and feet /Head on.
You can ask your supplier for this,we get ours from Ochil Farm in Perth.You can have them delivered half plucked.
Pluck the rest of feathers,wash the bird under cold water,specially the cavity and dry well with paper.
Season birds with sea salt,freshly ground pepper, some thyme and Garlic,inside and out.
Add a splash of rapeseed oil to all the seasoning so it is like a dry/oily rub.
Feet On
I left the feet on because when cooking, it looks nicer,The legs kind of rest on the plate, instead of going up open.
Get a Clay pot if you have one, if not a semi deep tray will do.
Cut some onions in rounds, some carrots in sticks( do not peel carrots,1/2 carrot per bird),some bay leaves(3 bay leaves per bird),a pinch of coriander seeds,you could also use some fennel seeds,two sticks of cinnamon,whole shallots in their skin( around 3 per person),some whole peppercorns.
This will be the base where to place your Partridges for roasting.
Place them on tray and add around a whole Plum per person, set aside.
Neck sausage
You will need the skin of the neck.Cut as close as the breast and as close as the head.Remove the neck bone( this bone you can add to the roasting tray for extra flavour).Peel the head completely, season and add to the tray.
With the Heart, Liver,Gizzard( remember to clean the Gizzard of the seeds inside, and remove the membrane),make the stuffing.
Chop them coarsely, add 1 finely chopped Shallot&clove of Garlic, some white pepper,Black pepper and sea salt.
Saute the shallots& garlic until Translucent and mix with raw Gibblets.
Stuff the neck skin with this mixture,tuck the ends in and place in your roasting tray.
My Grandmother used to do this sausages, but she would Blanche them first,let cool, then pan fry them and slice for soup.
I did them roasted, tasted really nice , but maybe a bit to cooked, so you might want to add them to the tray around 10 minutes into cooking, this would also apply for the head, you want them to be cooked, soft and creamy.
Seaweed Bed
You will need any Kelp Strips.I used dehydrated Kelp, soaked them in boiling water for 10 minutes,drained and served as a base for the birds.Did not season, but you could season with some sea salt and squeeze of lime.
You can get them from Speciality stores or a Chinese Shop, or get your own from the beach.
Cook the partridges at 220C( convection oven), for 20 minutes.or until juices run clear just.
Place sausage and Head in Tray after 10 minutes cooking.
Plating
Place seaweed on Plate, Partridge on Top, Roasted Plum to one side, carrots,peel the shallots before plating.
Cut the head from the beak backwards, to expose the brains.This you can either remove and place on a little fried Spelt& Honey Crouton(or any artisan bread of your liking), or serve whole on the plate for people to remove themselves.
Slice the sausage in rounds and plate as you like.( You will get around five slices ).
Drizzle with the juices left in the tray and enjoy !
@Justlovefood Leith

Copyright@Justlovefood Leith 2012

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