INGREDIENTS
1 lb pork tenderloin
1 lb pork fat
1 lb boneless, skinless chicken breast
1 tsp five-spice powder
1 1/2 tbsp fine sea salt
1 tsp ground white pepper
10 egg whites
4 cups milk
3 tbsp rice flour
1 small can or jar (1.7 oz) Black Perigord truffles, chopped finely
Lamb sausage casings (from a butcher)
Butter, for frying

Finely chop pork tenderloin, pork fat and chicken. Mix five-spice, salt, pepper and egg whites together then add to chopped meat, mixing well.
In a small pot over medium-high heat, bring milk to a boil. Fold in rice flour. With wooden spoon, incorporate milk mixture into meat mixture. Add truffles.
Fill the casings with mixture to form into sausages approximately 6 inches long.
Bring a pot of water to just below boiling point. Poach the sausages for 30 minutes or until firm. Remove from water and let cool.
Pan-fry the stuffed sausages in butter until golden on all sides. Serve hot. Makes 6 servings.

Tested by Dean Mitchell, a 14-year Earls veteran who is a chef at Crossroads Earls in Edmonton while he awaits completion of the South Edmonton Common location. He recently watched the Bocuse d’Or competition in France.
Tip “Small cans of truffles are available at Italian groceries and ask for sausage casings at your friendly neighbourhood butcher.”
Pairing 2002 Laurel Vineyard Pinot Noir.