Variation of seal meat sausage

Ingredients

• 300 g seal meat
• 200 ml (¾ cup) milk
• 1 egg
• 40 g butter
• 15 g corn starch
• 30 ml (2 Tbsp) chives, chopped
• 3 ml (½ tsp) salt
• 1 ml (⅛ tsp) pepper
• 3 ml (½ tsp) powdered garlic
• 5 ml (1 tsp) beef or chicken bouillon powder

Preparation

• Place the seal meat and softened butter in a food processor and purée.
• Continue to mix while adding egg and corn starch.
• Add salt, pepper, garlic powder and bouillon powder.
• Gradually pour the milk into the preparation, incorporating a little at a time. Reduce the food processor speed and add thyme.
• Using a sausage stuffer or a large funnel, fill the casings. If you don’t have a sausage stuffer, divide the filling into six portions of roughly 100 grams each.
• Place one portion in the middle of a piece of plastic wrap. Close the plastic wrap and roll to form a sausage while holding it by the ends. Twist the ends like a candy wrapper and tie each end into a knot where the meat ends.
• In a pot of boiling water, poach the sausages for 8 to 10 minutes. Let completely cool so that the sausages don’t fall apart when cooked.