Meats and Sausages
Boudin Blanc de Toulouse
A French sausage from Toulouse
| Materials | Metric | US |
|---|---|---|
| Pork loin | 250 g | 0.55 lb |
| Chicken breast | 200 g | 0.44 lb |
| Goose or duck liver | 200 g | 0.44 lb |
| Cream | 150 g | 0.33 lb |
| Dried rolls or bread crumbs | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper, white | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Whole eggs | 4 | 4 |
| Cognac | 5 ml | 1 tsp |
Instructions
- Soak bread crumbs (no crust) or dried rolls in milk until absorbed.
- Grind loin and chicken breast trough 1/8” (3 mm) plate.
- Cut the liver into discs.
- 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.
- Stuff into 36 mm hog casings forming 4” (10 cm) long links.
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool and refrigerate.
- To serve, fry in butter or barbecue.
