Recipe for poultry sausages with tarragon [by Chef Christian Segui]

Discover the authentic recipe for homemade poultry sausages, created by Chef Christian Segui, Meilleur Ouvrier de France Charcutier-Traiteur and Executive Chef at the EHL Hospitality Business School in Lausanne. With his expert advice and professional tips, you will learn how to make this delicious charcuterie speciality, perfect for your summer barbecues. Follow the step-by-step preparation and cooking instructions to excite your guests’ tastebuds with mouth-watering, perfectly browned sausages.

Recipe for poultry sausages with tarragon

Chef Christian Segui, Meilleur Ouvrier de France Charcutier-Traiteur at the EHL Hospitality Business School in Lausanne, shares with us his own recipe for homemade poultry sausages. Follow his expert advice to make this delicious charcuterie speciality in the comfort of your own home.

Choose your ingredients wisely for better, tastier poultry sausages

For perfect poultry sausages, select top-quality ingredients. Choose fresh products rather than frozen products and go to an artisan butcher, who can provide you with the freshest products as well as casings to make your sausages.

Discover the chef behind this tasty recipe: Christian Segui

Meilleur Ouvrier de France Charcutier-Traiteur and Executive Chef at the EHL Hospitality Business School in Lausanne.

Son of a charcutier by trade, Christian Segui inherited his father’s passion for the catering profession at a very early age. He began a cooking apprenticeship at the Golf de Saint-Cyprien with Michel Guillamou, chef of Michel Guérard. Later, he bought the charcuterie of his native village and considerably developed the charcuterie section. In 2011, he obtained the title of Meilleur Ouvrier de France Charcutier-Traiteur then set-off, in 2015, on a new adventure at the EHL Hospitality Business School in Lausanne, as a Master of Practical Arts. There, he took on the role of executive sous-chef and managed a team of 20 people in production. In 2019, he became Executive Chef of EHL, regularly ranked on the podium of the best hospitality schools in the world.

Find other mouth-watering recipes in “Le grand livre de la charcuterie”, Fabien Pairon & Christian Segui, Ducasse Éditions.