Boudin Blanc

[Dingo]

Hi all...I;ve been making sausage for a while now and just stumbled across this site. What an excellent resource! I am in the midst of putting together my curing/drying cabinet to attempt my first Salami.

Anyway, last week I decided to make boudin blanc to honor my French heritage. Here's how it went;

Mixing etc done....and cased;


The mixture was very loose...it took a helper to stuff them...although it made them easier to link

Poaching;


Ice Bath;


Drying;


Packed;


I sliced then sauteed some in butter...it is a very light eggy sausage...like a cased omelet. I'm not sure if that is how it supposed to be. I used Rhulman's recipe and since come across a number of other recipes on this site. i might try the cajun recipe next. All in all a pretty easy sausage for beginners to get into forced meat.

Anybody have any comments on how this should taste? It's hard hard to know without having tried the real thing.

[grisell]

Welcome to the forum!

I don't know anything about Boudin Blanc in particular, but I have to say that your tying looks very professional!

[Dogfish]

I was just going to post:

Does anyone have a recipe for venison boudin blanc with venison liver?

Your product looks really good -- did you use liver?

[Dingo]

Welcome to the forum!

I don't know anything about Boudin Blanc in particular, but I have to say that your tying looks very professional!

Thanks Grisell, Len Poli's website has some very handing linking instructions. It's just practise from there.

[Dingo]

I was just going to post:

Does anyone have a recipe for venison boudin blanc with venison liver?

Your product looks really good -- did you use liver?

Hi Dogfish, sorry, the only recipes i have are for chicken/pork or chicken/veal.
Mine were chicken/pork.
Good luck,

[salchicha]

I was just going to post:

Does anyone have a recipe for venison boudin blanc with venison liver?

Your product looks really good -- did you use liver?

I have never seen any venison boudin blanc for sale here in France. Blanc means white and they use pale meats to make it, the only dark thing they might add are little bits of truffle or other mushrooms. I have seen however, venison fresh and dry sausages, but the recipes don't ask for the liver, I have only seen pâté recipes including liver in them.

[froginoz]

I did taste the real thing a long time ago. We used to have it for Christmas dinner.
They should taste very mild almost bland. They started as just a sort of milk and bread pudding. Definitely shouldn't taste "eggy" .

I found some original recipe from Escoffier:

Boudins Blancs Ordinaire
Ordinary White Puddings

8oz lean pork
12 oz fresh bacon fat
4 oz fresh foie gras
2 eggs
2 oz chopped onions
Butter
6 tablespoons of cream
1 small teaspoon salt
pinch white pepper
pinch grated nutmeg
sausage skins

Chop pork and bacon fat and pound in a mortar with foie gras.
Rub through a sieve
Add eggs, onions sauteed in butter without browning, cream and seasonings.
Mix all well together.
Put mixture into sausage skins, taking care not to pack them too tightly.
Tie in required lengths and put on a stand in a steamer, or fish kettle, 3/4 full of boiling water.
Poach for about 12 minutes, keeping water below boiling point.
Remove puddings and leave to cool.

To serve prick the puddings lightly, wrap each one in buttered paper and grill gently.
Serve with creamed or mashed potato.
Escoffier - Ma Cuisine 1934

[Dogfish]

I was just going to post:

Does anyone have a recipe for venison boudin blanc with venison liver?

Your product looks really good -- did you use liver?

I have never seen any venison boudin blanc for sale here in France. Blanc means white and they use pale meats to make it, the only dark thing they might add are little bits of truffle or other mushrooms. I have seen however, venison fresh and dry sausages, but the recipes don't ask for the liver, I have only seen pâté recipes including liver in them.

Probably because it looks awful when it's finished (did it over the last weekend). Tastes great but looks severely inedible.

[salchicha]

I have never seen any venison boudin blanc for sale here in France. Blanc means white and they use pale meats to make it, the only dark thing they might add are little bits of truffle or other mushrooms. I have seen however, venison fresh and dry sausages, but the recipes don't ask for the liver, I have only seen pâté recipes including liver in them.[/quote]

Probably because it looks awful when it's finished (did it over the last weekend). Tastes great but looks severely inedible.[/quote]

what color was that? grey?, maybe greenish? you should show pictures, it is good to learn from the experiences of others

[Dogfish]

I have never seen any venison boudin blanc for sale here in France. Blanc means white and they use pale meats to make it, the only dark thing they might add are little bits of truffle or other mushrooms. I have seen however, venison fresh and dry sausages, but the recipes don't ask for the liver, I have only seen pâté recipes including liver in them.

Probably because it looks awful when it's finished (did it over the last weekend). Tastes great but looks severely inedible.[/quote]

what color was that? grey?, maybe greenish? you should show pictures, it is good to learn from the experiences of others[/quote]

I used a Cajun recipe and ran the cooked meat through a grinder, mixed in the rice/seasonings and then ran it through a stuffer attachment on the grinder. In the casings, it just looks brown and not bad at all; outside of the casings, as that style is apparently typically eaten, it looks like dog c--p. The second run through the grinder wrecked the texture completely.

[Dogfish]

Here's a photo. I'd set them under running cold water to cool them down.

When I look at photos of other people's boudin mix, especially Euro-style, the consistency doesn't look too different at all. Perhaps it's just something I'm not used to?

<table><tr><td><a href="https://picasaweb.google.com/lh/photo/P0aTK5a6D2V8opVJJmZxdwxw5VFIYZUUOuaDDt6JAq0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-k6BMPS1RSqw/TwXh9GBdo4I/AAAAAAAAAfU/6Lvnl2vmjjQ/s640/HPIM0762.JPG" height="480" width="640"></a></td></tr><tr><td>From <a href="https://picasaweb.google.com/andrew.melony/DropBox?authuser=0&authkey=Gv1sRgCOe28rbej4GMlwE&feat=embedwebsite">Drop Box</a></td></tr></table>

[salchicha]

Here's a photo. I'd set them under running cold water to cool them down.

When I look at photos of other people's boudin mix, especially Euro-style, the consistency doesn't look too different at all. Perhaps it's just something I'm not used to?

I don't think they look disgusting, they just don't look like boudin blanc they look like sausages

[wheels]

They look good to me too.

Phil

[Dogfish]

It's the filling outside the casing that looks very bad. In the casing they look alright.

[wheels]

Oh, I know about that! One split casing can look like WW3.

Don't worry, we've all been there!

Phil