French Sausages "Boudin Blanc" - A Step By Step Recipe With A Photo

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French Sausages "Boudin Blanc" - A Step By Step Recipe With A Photo
French Sausages "Boudin Blanc" - A Step By Step Recipe With A Photo

Video: French Sausages "Boudin Blanc" - A Step By Step Recipe With A Photo

Video: Malcolm's Boudin Part 2 2022, December
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Cooking description:

The literal translation is "white pudding", which fully justifies its name with the delicate texture and white color of sausages. The production and sale of Boudin blanc de Rethel is popular to this day, in addition to the classic recipe, sometimes wild mushrooms, foie gras or truffles are added to sausages. These sausages are served with fruits, vegetables and always with champagne!

Purpose: For lunch / For dinner

Main Ingredient: Meat / Poultry / Chicken / Pork / Chicken Thighs / Pork Tenderloin

Dish: Hot dishes

Cuisine geography: French / European

Ingredients:

  • Brisket (pork, fat content 50%) - 200 grams
  • Chicken thigh (without skin and bone) - 800 Grams
  • Cream (20% cold) - 350 Milliliters
  • Brandy - 50 Milliliters
  • Egg - 1 Piece
  • Garlic (dried) - 1 teaspoon
  • Thyme (dried) - 1 Teaspoon
  • Green onions (to taste, in the classic - shallots) - To taste
  • Salt - 26 Grams
  • Intestines (lamb or pork) - To taste

Servings: 10

How to cook "French sausages" Boudin Blanc "

French sausages
French sausages

1. Prepare food. The meat should be well chilled, like cream and brandy. Let's get started!

French sausages
French sausages

2. Wash all meat thoroughly. Cut the pork into pieces, remove the skin from the thighs and remove the bones.

French sausages
French sausages

3. Pass all the meat through a meat grinder, place the finest sieve (ideally a 2 mm grid).

French sausages
French sausages

4. Add cream, brandy, salt, spices, egg. Mix the minced meat well until smooth and viscous.

French sausages
French sausages

5. Put onion. Stir.

French sausages
French sausages

6. The minced meat is ready.

French sausages
French sausages

7. Soak the intestines for 10-15 minutes in warm water, rinse inside and out. To rinse the inside, you need to pass a small portion of water through them.

French sausages
French sausages

8. Put the intestine on a special attachment, tie the end well with a "knot". Fill the intestines with minced meat, keeping out the air.

French sausages
French sausages

9. Twist the sausages alternately in different directions to get 13-15 cm each. Leave it for an hour.

French sausages
French sausages

10. Now you need a thermometer or a multicooker with the "Multipovar" mode. Heat the water to 90 degrees, lower the sausages and wait until the temperature rises to 90 degrees again. Keep at this temperature - 10-15 minutes for lamb and 20-25 minutes for pork. Cool the finished sausages. Disconnect.

French sausages
French sausages

11. Ready-made sausages, if desired, can be fried on the grill or in fat in a pan.

French sausages
French sausages

12. Serve with fruits, vegetables and champagne!

Chef's advice:

Any "unconsolidated" sausages from raw minced meat in a natural casing should be dipped into hot, non-boiling, well-salted water, after having pricked the casing in several places with a toothpick or a chef's needle. Only then can they be fried on the grill or in a pan.

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