Boudin Blanc de Toulouse

A French sausage from Toulouse

Pork loin250 g0.55 lb
Chicken breast200 g0.44 lb
Goose or duck liver200 g0.44 lb
Cream150 g0.33 lb
Dried rolls or bread crumbs200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper, white2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Whole eggs44
Cognac5 ml1 tsp
  1. Soak bread crumbs (no crust) or dried rolls in milk until absorbed.
  2. Grind loin and chicken breast trough 1/8” (3 mm) plate.
  3. Cut the liver into discs.
  4. Place ground loin and chicken breast in food processor and pulse 3 times. Add liver, cream eggs and spices and emulsify. Add soaked bread and blend again.
  5. Stuff into 36 mm hog casings forming 4” (10 cm) long links.
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Cool and refrigerate.
  8. To serve, fry in butter or barbecue.

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