Fried Chicken Sausage, Chicken Liver Mouse, Pickles, and Hawaiian-style White Bread

Adapted by
March 2012
Yield: 15 Servings


Chicken Skin
skin from 3 chicken thighs
freshly ground black pepper
Chicken Sausage
3½ boneless and skinless chicken thighs, cubed
1 pound pork fatback, cubed
40 grams kosher salt
3 grams black pepper
10 grams garlic, minced
6 grams fennel seeds, toasted and ground
4 grams coriander seeds, toasted and ground
4 grams crushed red pepper flakes
¼ ounce cold water
natural casings
Bread and Butter Pickles
2 cucumbers, thinly sliced
2 Vidalia onion, julienned
1 quart white wine vinegar
1½ cups sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds
Hawaiian-style Bread
4½ teaspoons yeast
½ cup warm water
3 eggs, beaten
1 cup pineapple juice
½ cup water
¾ cup sugar
½ teaspoon ground ginger
½ cup butter, melted
6 cups all-purpose flour
Chicken Liver Mousse
1 pint chicken livers
1 cup heavy cream
canola oil
all-purpose flour
1 Vidalia onion, julienned
3 cloves garlic, minced
2 tablespoons fresh picked thyme
⅓ cup plus 3 tablespoons Highland Park 12-year Single Malt Scotch Whisky
1 pound softened butter


For the Chicken Skin:
Render the chicken skin, fry, and season with salt and pepper.

For the Chicken Sausage:
Grind the chicken thighs, pork fat, salt, black pepper, garlic, fennel seed, coriander, crushed red pepper, and water. Rough chop the Chicken Skin and fold into the sausage mixture. Pipe the sausage into natural casings and let sit overnight. Smoke at 170°F until cooked.

For the Bread and Butter Pickles:
Combine the cucumbers and onions in a large bowl. Combine the vinegar, sugar, celery seeds, and mustard seeds in a saucepot and bring to a boil. Pour the hot liquid over the cucumber-onion mixture, cool, and store cold.

For the Hawaiian-style Bread:
Combine the yeast and water and let bloom. In a separate bowl, combine the eggs, pineapple juice, water, sugar, ginger, and butter with a whisk. Stir the yeast into the liquid ingredients. In a stand mixer fitted with a dough hook, combine the liquid ingredients and the all-purpose flour until a dough forms. Knead the dough on a floured work surface. Rise for 1 hour, beat the dough down, and rise 40 minutes more. Preheat the oven to 350ºF. Bake the bread for 25 to 30 minutes, until it's a pale golden color. Cool.

For the Chicken Live Mousse:
Soak the chicken livers in ½ cup heavy cream for 4 or more hours. In a large frying pan, heat the canola oil. Pat the livers dry, dredge in flour, and sear on both sides, until golden. Add the onion, garlic, and thyme to the pan; cook until the onions soften. Deglaze with ⅓ cup Scotch. Remove from heat, and cool mixture completely. Once cool, add the liver-onion mixture, ½ cup heavy cream, and 3 tablespoons Scotch to a food processor, pulsing into a fine paste. Transfer the purée to a large bowl, and with a whisk, mount the mousse with the softened butter, until incorporated. Season with salt, and pass through a fine sieve.

To Assemble and Serve:
Slice the Hawaiian-style Bread. Plate the bread along with a quenelle of the Chicken Liver Mouse, the sliced Chicken Sausage, and a pile of Bread and Butter Pickles.