Homemade white pudding Ingredients: 2- carrots- 2- onions- 30 g of- salt- 5 g of- white pepper- 2 g of- allspice- 4 g of- sugar- 2 g of- nutmeg- 5 cl of- white port- 30 g of- butter- 750 g of- lean pork- 250 g of- fatty pork- 1 l of- milk- 1- bouquet garni- 3- shallots - 5 - whole eggs - 40 g of starch or cornstarch - 200 g of - gut bread.
Utensils:1 knife knives- 1 wooden spoon 1 blender 1 funnel The best funnels- 1 kitchen scales-
Total time:
2h15
Preparation:
2h -
Cooking:
15 min
Phase 1
Boil the milk for 10 minutes with the carrots, onions and bouquet garni then leave to cool.
Phase 2
Slice the shallots and cook them in the butter until transparent in the butter.
Phase 3
Soak the casings in lukewarm water and soak the breadcrumbs in the milk.
Phase 4
Chop each ingredient finely and separately then mix everything carefully (you can add small cubes of foie gras, truffles, chestnuts, cooked mushrooms, herbs or any other little treat you like).
Phase 5
Using a funnel or pusher, prepare the sausages.
Phase 6
Immerse them in clean waterleft for 15 to 20 minutes at 80°C (the vegetables used to infuse the milk can be added to the court broth).
Phase 7
IMMEDIATE COOLING with ice water so that the sausages remain white.
Utensils:1 knife knives- 1 wooden spoon 1 blender 1 funnel The best funnels- 1 kitchen scales-
Total time:
2h15
Preparation:
2h -
Cooking:
15 min
Phase 1
Boil the milk for 10 minutes with the carrots, onions and bouquet garni then leave to cool.
Phase 2
Slice the shallots and cook them in the butter until transparent in the butter.
Phase 3
Soak the casings in lukewarm water and soak the breadcrumbs in the milk.
Phase 4
Chop each ingredient finely and separately then mix everything carefully (you can add small cubes of foie gras, truffles, chestnuts, cooked mushrooms, herbs or any other little treat you like).
Phase 5
Using a funnel or pusher, prepare the sausages.
Phase 6
Immerse them in clean waterleft for 15 to 20 minutes at 80°C (the vegetables used to infuse the milk can be added to the court broth).
Phase 7
IMMEDIATE COOLING with ice water so that the sausages remain white.