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Sous Vide Chicken & Mushroom Sausage | Recipe by sousvidetools.com

Sous Vide Chicken and Wild Mushroom Sausage with Wild Garlic and Chicken Glace

Sous Vide Chicken and Wild Mushroom Sausage with Wild Garlic and Chicken Glace Poultry
  • COOK TIME: 24 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium


  • 16oz Chicken Breast Meat
  • 2 Egg Whites
  • 500mls Whipping Cream
  • Salt
  • White Pepper
  • 250g Mixed Wild Mushroom, chopped
  • 2 Banana Shallots, chopped finely
  • 2 Cloves Crushed Garlic
  • Pinch Chopped Thyme
  • 500mls Good Quality Chicken Stock
  • 150g Picked and Washed Wild Garlic
  • 50g Butter
  • Juice of ½ Lemon
  • Olive Oil



Vacuum Sealer Bags
Vacuum Sealer
Sous Vide Water Bath
Chopping Boards
Kitchen Knives
Wire Rack
Roasting Dish
Pastry Brush


This dish is fantastic for a dinner party, or why not rustle it up for a stunning lunch.


  1. In a blender, blend the chicken meat and the egg white together. Remove from the blender and place in a chilled stainless-steel bowl. Little by little fold in the whipping cream, season to taste and refrigerate
  2. In a small sauté pan add a little olive oil, gently sauté the shallots and crushed garlic until softened. Add the chopped wild mushrooms and continue to sauté until cooked. Set aside to cool
  3. When cool fold into the mousse
  4. Lay out a sheet of cling film onto a bench and place the mousse in a line down the film. Roll the film into 1 inch sausage shapes and tie each end of the cling film
  5. Vacuum seal the sausages and cook in a preheated water bath at 68 degrees for 1 ½ hours
  6. Take the sausage from the bath and pat dry
  7. In a saucepan reduce the stock to 100mls and when slightly thickened add a squeeze of lemon
  8. In a sauté pan add a little oil and gently fry the sausages until golden brown
  9. Add a little butter to the sauté pan then gently sauté the wild garlic
  10. To serve place the wild garlic on a plate or bowl, add the sausage and spoon on the reduced sauce

Chef’s Tip –

The chicken mousse needs an addition of flavour so why not add some chopped truffle for a little decadence.

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