Chicken-Ginger Sausage Studded With Truffle

• 2 pounds white meat chicken
• 1/2 pound fatback
• 1 small onion, finely chopped
• 1 tablespoon butter
• 4 tablespoons foie gras, cut in small cubes
• 3 to 4 ounces coarsely chopped black truffles
• 4 tablespoons cut chives
• 1 tablespoon finely minced fresh ginger
• 4 egg whites, lightly beaten
• 16 ounces creme fraiche
• Salt and freshly ground black pepper to taste

1. Grind the chicken with the fatback using fine blade of meat grinder.
2. Saute onion in butter until it is soft.
3. Do not allow butter to color.
4. Add onion, foie gras, truffles, chives and ginger to chicken mixture.
5. Mix well.
6. Stir in egg whites and cream.
7. Season to taste with salt and pepper.
8. Using sausage stuffer, stuff casings.
9. Twist and tie every 4 to 5 inches.
10. Poach sausages in chicken stock very slowly for 15 minutes.
11. Cool in stock.
12. To serve, reheat in poaching liquid.

white meat chicken, fatback, onion, butter, foie gras, black truffles, chives, fresh ginger, egg whites, salt

Taken from cooking.nytimes.com/recipes/3335 (may not work)