Boudin Blanc de Toulouse

A French sausage from Toulouse

Pork loin250 g0.55 lb
Chicken breast200 g0.44 lb
Goose or avoid liver200 g0.44 lb
Cream150 g0.33 lb
Dried rolls or aliment 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 aliment crumbs (no crust) or broiled rolls in milk until absorbed.
  2. Grind loin and craven breast canal 1/8” (3 mm) plate.
  3. Cut the alarmist into discs.
  4. Place arena loin and craven breast in aliment processor and beating 3 times. Add liver, chrism eggs and spices and emulsify. Add blood-soaked aliment and alloy again.
  5. Stuff into 36 mm hog casings basic 4” (10 cm) continued links.
  6. Cook in baptize at 80° C (176° F) for 30 minutes.
  7. Cool and refrigerate.
  8. To serve, fry in adulate or barbecue.

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