Type what you have

Ingredients

• ✓ black truffle
• butter
• salt

Instructions

1. 1 Add butter to a bowl and season with salt. Stir to combine.
2. 2 Shave the truffle to obtain about 1/8 teaspoon (or to taste). Lightly grind the shaving to allow it to become finely flecked.
3. 3 Mix truffle into butter. Place softened butter onto a piece of plastic wrap, folding over and twisting ends to create a log shape.
4. 4 Refrigerate truffle butter until ready to use.

By thedailygourmet

Ingredients

• ✓ black truffle
• cheese gnocchi
• shallot
• pinot grigio wine
• garlic
• butter
• black truffle oil
• grana padano cheese
• black pepper
• black truffle salt
• grana padano cheese
• black sea salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, reserving 1/4 cup cooking water.
2. 2 Bring shallots, wine, and garlic to a boil in a large sauté pan. Reduce heat and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved 1/4 cup cooking water, gnocchi, and 1 cup Grana Padano cheese; toss until evenly coated and cook over medium-low heat until warmed through and cheese is melted. Add black pepper and black truffle salt; toss well.
3. 3 Transfer to a large serving bowl. Top with shaved truffles and 1 tablespoon Grana Padano cheese. Season with black sea salt and black pepper.

By Banging Meals

Ingredients

• ✓ black truffle
• bay leaf
• red chile pepper
• hog casing
• parsley
• black pepper
• salt
• thyme
• cayenne pepper
• paprika
• sherry
• almond meal
• creme fraiche
• egg
• lemon
• shallot
• mushroom
• butter
• milk
• white bread
• ham
• chicken

Instructions

1. 1 Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
2. 2 Combine bread cubes and milk in a medium pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
4. 4 Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix with your hands until well combined.
5. 5 Beat egg whites in a large bowl with an electric mixer until stiff, then gently fold into sausage mixture. Fold in parsley and shaved truffle. Cover mixture and chill in the refrigerator for 1 hour.
6. 6 Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of casing.
7. 7 Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing meat mixture through the funnel, supporting sausage with your other hand. Once meat mixture is finished, tie the other end of the casing into a knot.
8. 8 Twist the casing at regular intervals to create 10 individual links, alternating between twisting in opposite directions.
9. 9 Heat a large pot of water over low heat until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering. The water temperature should stay around 200 degrees F (95 degrees C). Cook sausages in water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking process.
10. 10 Melt remaining 2 tablespoons butter in the large skillet over medium heat. Cook sausages in hot butter until browned, about 7 minutes per side.

By stella