Sage-Infused Fennel Sausage Polpette with Wild Mushroom Velouté

Ingredients

• •1 lb ground heritage pork sausage
• •1 tablespoon fennel seeds, toasted and lightly crushed
• •2 tablespoons fresh sage, finely minced
• •1/2 cup panko breadcrumbs
• •1 large egg, lightly beaten
• •1/4 cup freshly grated Parmigiano-Reggiano
• •2 cloves garlic, minced
• •Kosher salt and freshly cracked black pepper to taste
• •2 tablespoons extra virgin olive oil
• •8 oz chanterelle mushrooms, cleaned and torn
• •8 oz cremini mushrooms, sliced
• •1 large shallot, minced
• •3 tablespoons unsalted butter
• •2 tablespoons all-purpose flour
• •1/2 cup dry sherry
• •1.5 cups high-quality chicken stock
• •1/2 cup heavy cream
• •1 teaspoon fresh thyme leaves
• •1 lb Yukon Gold potatoes, peeled and cubed
• •1/2 lb parsnips, peeled and cubed
• •4 tablespoons unsalted butter (for purée)
• •1/3 cup heavy cream (for purée)
• •Truffle-infused oil for drizzling

Instructions

1. 1Prepare the purée by boiling the cubed potatoes and parsnips in salted water until fork-tender, approximately 15-20 minutes. Drain and mash with 4 tablespoons of butter and 1/3 cup heavy cream until velvet-smooth. Season with salt and keep warm.
2. 2In a large mixing bowl, combine the ground pork, toasted fennel seeds, minced sage, panko, egg, Parmigiano-Reggiano, and half the minced garlic. Mix gently until just incorporated, then form into 1.5-inch meatballs.
3. 3Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear the polpette until deeply browned on all sides, about 6-8 minutes. Remove the meatballs from the pan and set aside; they will finish cooking in the sauce later.
4. 4In the same skillet, melt 3 tablespoons of butter. Add the chanterelles and cremini mushrooms, sautéing until they release their moisture and turn golden brown. Stir in the remaining garlic and minced shallots, cooking for another 2 minutes.
5. 5Dust the mushrooms with flour and stir for 1 minute to cook out the raw flour taste. Deglaze the pan with dry sherry, scraping up the browned bits from the bottom. Pour in the chicken stock and thyme, whisking until the sauce begins to thicken.
6. 6Stir in the heavy cream and return the polpette to the skillet. Reduce heat to medium-low and simmer for 5-7 minutes until the meatballs are cooked through and the sauce is glossy and thick.
7. 7To serve, spoon a generous base of the parsnip-potato purée onto each plate. Arrange the polpette on top, ladle the wild mushroom velouté over them, and finish with a delicate drizzle of truffle-infused oil.