Aromatic seasoning:
In a saucepan, sauté all the aromatic seasoning ingredients, except for the milk and cream, in butter for 5 minutes.
Add the milk and cream, bring to a boil, and let infuse, covered and over very low heat, for 30 minutes, without boiling.
Strain using a sieve placed over a saucepan to recover the infused liquid and keep warm.
Sausage:
Pass the chicken breast through a meat grinder, then through a food processor with the salt, pepper, and rehydrated porcini mushrooms.
Add the eggs and then incorporate the warm, infused milk at 140 F (60 C).
Using a pastry bag or sausage stuffer, fill the pork casings without applying too much pressure.
Cook in water for 25 minutes at 176 F (80 C).
Quickly cool by plunging the sausages into cold water.
Drain and pat dry with paper towels.
Set aside.
Peel and cut the apples into quarters.
Sauté the apples and cranberries in a little butter over medium heat for a few minutes.
Remove the skin from the sausages using a knife, then cut into 1/4 inch (1 cm) slices.
In a pan, sear the sausage slices on both sides.
Serve in spoons by filling the bottom with apple and cranberry compote, then placing 2 slices of white sausage on top.
If you serve this dish as a main course, do not cut the white sausage into slices.
Pan-fry them whole and serve with mashed potatoes and green vegetables.