Milk, wheat, eggs, meat... delicious BOUDIN BLANC!

#recipe Boudin Blanc is a classic French sausage traditionally made at Christmas time. It uses whole milk and eggs, which gives it a very delicate, mousseline-like texture, very soft, similar in texture to a pudding. It is flavored with the spice mixture called "quatre épices", a combination of pepper, cinnamon, nutmeg and cloves, a spice that can be used in many other dishes.
It is very important to keep the sausage mixture very cold because it gets very soft and as it heats up it can be difficult to work with, but other than that it is an easy sausage to make at home.
Ingredients
450 g of pork belly;
450 g of chicken breast;
25 g of salt;
2 g of white pepper;
2g of powdered ginger;
6 g Quatre épices seasoning (recipe below);
4 whole eggs (or just the whites);
400 ml of whole milk;
30 g of wheat flour;
2 meters of pork casing.
four epics
5 g black pepper
2 g nutmeg
1 g cinnamon
1 g cloves
Use powdered spices or grind in a spice grinder.
preparation method
Grind the meat twice with a 4 mm disc or smaller;
Mix the meats with the dry seasonings;
Put the wheat flour in a pot, add the milk, dissolve the flour, then the eggs and mix with the meat;
Mix well until smooth;
Fill in pork casing;
Cook in water at 80ºC until the internal temperature of the sausage reaches 72ºC, approximately 40 minutes, varying according to the diameter;
Quickly cool in ice water and store in the refrigerator;
Finish in the pan or grill over low heat with butter until lightly browned.
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[@charcutaria]

TRIPA DE PORCO: charcutaria.org/produto/tripa-suina-natural-para-linguica/ RECEITA: charcutaria.org/receitas/boudin-blanc

[@crabmansteve6844]

This is a fantastic recipe, my family is from Louisiana where all types of boudin are popular, we make boudin with the scraps after we slaughter a hog or hunt a boar. We use rice as the filler in Cajun boudin and boudin noir.

[@ТатьянаКушнир-с1э]

Очень вкусно по виду видать я люблю всё натуральные.Спосибо .

[@mauricemarchand4230]

Bonjour chef comme toujours trop bon bravo petit coucou de France 👍

[@whothatswho7756]

Thank you for sharing all of your knowledge in this public forum.

[@diy_meat]

Интересное сочетание! Не сомневаюсь, что вкусно! 👍💪

[@MariaCKouto]

Hmmm. Deve estar delicioso. Vou fazer 👏

[@prcleilson]

Simplesmente inacreditável seu vídeo! Parabéns de mão cheia! 👏🏼👏🏼👏🏼

[@ninae8174]

Замечательно!!!👏👏👏🌹

[@cleberdeazevedo9377]

Ótima dica vou fazer , deve ter ficado saboroso. Parabéns

[@ktom4536]

My favorite, thanks for letting me know so I can cook some up.

[@claudioclaudio8132]

meus parabéns, lindo demais.

[@НакухнеуСемейства]

Вкусненько. Спасибо за такой прекрасный рецепт 👍🤗

[@alexandrtkachenko2603]

Amazing!

[@user-Jun77]

Как всегда супер! Возвращайтесь к сыровяленым деликатесам... Сезон начался..... 🤝💪🏽❤️

[@АлександраКовалёва-м9м]

Благодарю за рецепт.

[@franciscojammal3599]

Obrigado, vou fazer!

[@corinnebellier9240]

Bonjour et merci pour cette vidéo. Je vais en faire pour Noël (en france on mange du boudin blanc pour noël).

[@pedrovanius2025]

HUMMMM !! Da um pedaço !! 😆😉👍🏻

[@ricardosalemiriechelmann7364]

Nossa, maravilha

[@wcorsini]

Coisa linda!🤩

[@eubiz10]

Nossa, que delícia e não é difícil de fazer!

[@maryro.2283]

🙈🤤🤤🤤yummy

[@raimundooliveira9953]

Huuuuummmm

[@ИгорьБ-ъ9с]

👍👏👏👏

[@yoannmison8249]

I really enjoy your video. Could shoot the vidéo of the process a little bit less close of the action ? Because we loose information. For the shooting of the result it is normal but during the preparation it is not nice. Good job keep it up.

[@charcutaria]

Noted! Thanks for the sugestion.

[@adelaromero5816]

Con qué se acompaña? Gracias; cual seria su guarnición?

[@CeliaChuliki]

Quero saber se posso congelar

[@morotoro8023]

Maravilla embutido ok.

[@АндрейКазак-к1в]

вкусно!

[@IsaacMeadow]

Olá, poderia me dizer qual modelo desse misturador/moedor? Obrigado, seus vídeos são excelentes.

[@charcutaria]

kitchenaid artisan stand mixer

[@freddycg8770]

Bom dia, qual batedeira você usa?

[@charcutaria]

kitchenaid artisan

[@freddycg8770]

@@charcutaria obrigado :)

[@adaoadalbertofranciscooliv2892]

Nesse vídeo , qual foi o peso da cada carne?

[@charcutaria]

Nessa salsicha do vídeo ficou 60% peito de frango e 40% barriga de porco. Mas pode variar, há versões na França com 100% frango, ficando ainda mais leve e macia.

[@MMurad3]

O video foi feito com esse zoom mesmo ou é defeito aqui no meu player do KZbin?

[@charcutaria]

Foi da filmagem mesmo, ficou próxima demais. Nos próximos vídeos voltará ao padrão mais distante.

[@antoniolucero5291]

Se la puede comer sin pasarla por sartén?

[@charcutaria]

si

[@UmBungo]

Why do you boil them at 80C for an hour? I’m about to buy a mincing machine, and have watched many videos, but I’ve never seen it. Please tell me what I don’t know? 😂

[@도영민-w4c]

닭가슴살 + 양념닭갈비 + 양념돼지갈비 + 삼겹살 = 일본식 숯불양념배합