White Sausage with Truffle and Caramelised Onion

2 slices white bread, crusts removed, cubed 3-4 tbs milk 1 small, chilled skinless chicken breast fillet, trimmed, roughly chopped  3 egg whites   250ml thickened cream  20g black truffle, cleaned, finely chopped ¼ cup tbs olive oil 2 red onions, thinly sliced  50g brown sugar 100ml balsamic vinegar  250ml chicken stock  3 x 90 cm sausage skins, soaked in water 3 sprigs of thyme 150g unsalted butter Micro herbs, to garnish

Step 1: Place bread and milk in a bowl and set aside to soak. Break up the bread with your hands to make a paste. Puree chicken and sea salt in a food processor until smooth. Add the egg whites and process for a couple of minutes until thickened. Squeeze any excess milk from the bread and add to the bowl of the processor. Blend until well combined. With the motor running, gradually add the cream until combined. Transfer mixture to a bowl and stir through truffle. Step 2: Heat 1 tablespoon of the oil in a large frying pan over low heat, cook onion for 15-20 minutes or until softened. Add sugar and lightly caramelise. Add vinegar and chicken stock. Cook for a further 20 minutes or until thickened. Set aside. Step 3: Meanwhile, rinse the sausage skins under cold running water. Transfer mousse into a piping bag, with a straight-edged nozzle 1-2cm wide. Push out any air pockets.  Thread sausage skin onto the end of the nozzle. Gently pipe the mixture into the casing by applying even pressure to the piping bag to form an even sausage, approximately 2½ cm wide. Tie a knot at the end of the casing. Tie a not at the other end. Using butchers twine, tie knots every 4cm to create sausages. Step 4: Place linked sausages into a large-deep frying pan with just enough cold water to cover. Make a cartouche from baking paper and place directly over the top. Cook over low heat, at around 90°C for 6 minutes until firm and cooked through. Turn off the heat and allow the sausages to cool in their poaching liquid. Step 5: Once cooled, cut through the tied string and carefully peel the sausage skin away leaving the firm filling and discarding the skin. Step 6: Heat remaining oil in a frying pan over medium heat, cook boudin for 23 minutes until lightly golden, then add the butter and thyme sprigs to finish. Season with sea salt. Step 7: To serve, thread sausages onto small cocktail skewers. Spoon caramelised onion onto small plates and place skewers on top of onions. Top with another spoonful of onion gravy and garnish with micro herbs.

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