• Soak the breadcrumbs in milk.
• In a skillet, sauté the porcini with a little shallot, then let them cool.
• Coarsely grind the onions and shallots, sweat them until translucent, then let them cool.
• Coarsely grind the chicken and pork.
• Drain the breadcrumbs, reserving the milk, and grind them coarsely.
• Coarsely chop the cooked porcini and set aside.
• Combine the ground chicken, pork, breadcrumbs, sautéed onions and shallots, and the seasonings, then run the mixture through the finest grinder plate.
• Add the chopped porcini, eggs, reserved milk, cream, and cornstarch, and mix until fully incorporated.

Stuffing

• Using a sausage stuffer, fill the casing.
• Slide the entire casing onto the stuffer nozzle, then tie a knot at the end.
• Pack the casing firmly, but leave it supple enough that you can pinch it without the sausage bursting.
• Fill about 15 cm of casing, pinch at the 10 cm mark, and twist three times. Repeat until the entire casing is portioned. Lay the sausages on a cloth-lined tray; the fabric makes them easier to handle later.

Cooking

• Bring a large pot of water to a simmer with poultry stock cubes or homemade broth.
• Bring the water up to 85 °C, stirring well before adding the sausages
• Gather the four corners of the cloth and gently lower the sausages into the broth.
• Poach for 30 minutes at 70–75 °C.
• Lift the sausages out with the cloth, submerge them in cold water for about 10 minutes, drain, and refrigerate for 24 hours.