- Home
- Breakfasts
- How To make White Pork Sausage (Boudin Blanc De Liege)
How To make White Pork Sausage (Boudin Blanc De Liege)
2 c Milk
2 md Onions, chopped
2 md Carrots, chopped
1 lg Celery stalk with leaves,
-chopped 6 Fresh parsley sprigs
7 lg Shallots, minced
1 lg Garlic clove, crushed
2 Bay leaves, broken
3 1/2 ts Salt
2 Whole cloves
1/2 ts Freshly ground white
-pepper 1/8 ts Freshly grated nutmeg
-Pinch of dried thyme, -crumbled 1 tb Butter
12 oz Boneless lean center loin
-pork, trimmed of all fat, -cut into 1-inch chunks and -well chilled 9 oz Fresh pork fat cut from
-loin, fresh bacon or -fatback, well chilled 3 md Eggs
6 tb All-purpose flour
1/4 c Tawny Port
1/4 ts Minced garlic
2 1/2 tb Currants, minced
9 Feet sausage casings,
-rinsed inside and out, -soaked in -cold water 1 hour and -rinsed again 1/4 c (1/2 stick) butter
Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to boil in heavy 4-quart
saucepan over medium heat. Remove from het, cover and let stand 30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat. Add remaining 4 minced shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in processor with pork, pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth. Strain milk into processor, pressing down on solids to extract as much liquid as possible. Blend into puree. Transfer to large bowl. Stir in currants. Refrigerate 1 to 8 hours. (If processor has small capacity, puree in batches.) Cut sausage casings into 3-foot lengths. Tie knot at one end of each. Gather 1 piece around tip of pastry bag fitted with 1/2-inch plain tip. Spoon pork mixture into pastry bag, pressing down to prevent air pockets. Pipe mixture into casing, twisting casing every 6 inches to create individual sausages. Tie know at end of casing. Repeat with remaining pork and casings. Tie twists in sausage with string. Bring 8 quarts water to boil in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt butter in heavy skillet over medium heat. Lightly brown sausages on all sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)
How To make White Pork Sausage (Boudin Blanc De Liege)'s Videos
Exploring the Charms of Belgium: A Must-Visit Destination!
???????? Ready for a Belgian adventure? Join us on a captivating journey through the heart of Europe as we uncover the hidden gems, rich history, and delectable cuisine of Belgium. From the enchanting canals of Bruges to the bustling streets of Brussels, this travel vlog is your ultimate guide to experiencing the magic of Belgium. Discover iconic landmarks, savor mouthwatering Belgian chocolates, and immerse yourself in the vibrant culture of this incredible country. Don't miss out on the opportunity to explore Belgium's picturesque landscapes, charming towns, and vibrant cities. Start planning your dream trip today! #VisitBelgium #TravelGoals #ExploreBelgium
#thetraveldiaries
#travel
#thetravel
Taste le Tour with Gabriel Gate S08 2012 EP150 leek tart - Flamishe aux Poireaux
The undulating countryside around Liège is green and delightful and the local artisans have a long tradition of making really tasty foods.
I find Belgian charcuterie to my liking and very delicate.
The smoked ham from Ardennes is a real treat with rye bread.
The paté Ardennais, a coarse pork terrine, is a popular entrée at the weekend, while the boulettes Liègoises, a pork and veal meat ball, is a French-Belgian family favourite.
But perhaps the most special of the smallgoods is the Boudin blanc, a white sausage flavoured with herbs and sometimes walnuts. Yum.
The country boasts almost one hundred different varieties of excellent cheeses,
many made with cow, ewes or goat milk. Some are hard, some are soft ripened and others have a washed rind.
But none is more famous than the fromage de Herve.
Madeleine Hanssen from la Ferme du Vieux Moulin has made this full-flavoured 200g cheese by hand all her life in the traditional way.
Madeleine Hanssen
C’est un fromage au lait cru, qui est reconnu par la qualité de la terre qui va faire
It’s a cheese made with raw milk and we value the quality of our soil.
On a une terre grasse et riche qui va faire une herbe riche et qui va faire un lait de qualité
We have a superb rich soil that gives us rich grass that gives us quality milk.
Grâce à ça on peut obtenir ce fromage-ci.
That is what makes our cheese.
VO
Madeleine washes each cheese every few days by hand to remove any moulds.
After about one month the cheese is ready to eat.
VO
I love tradition but I also love tasting the cheese…
Gabriel to camera
A cheese with intense flavour but very delicate. I like it.
This leek tart, called Flamishe aux Poireaux, is the most popular family dish of the region.
I first brown some diced bacon in a non-stick pan and transfer it to a plate to cool.
Then I slowly cook three finely cut leeks in butter until soft and also transfer it to a dish to cool.
Gabriel to camera
With this leek tart it's best not to use too much of the green of the leek. The white is more tender. It's sweeter and more delicious.
Voice over
I carefully line a lift-out flan tin with savoury pastry and prick the pastry about
25 times with a fork.
I spread bacon on the cold pastry, then evenly spread the leeks.
In a bowl I mix 2 eggs with a little salt, pepper, 80ml of cream and 40ml of milk until runny.
And carefully pour it on the leeks and trim the pastry neatly.
I like to bake the tart in a hot oven at 220°C for about 35 minutes as the pastry must be evenly cooked and the leeks set.
Once turned out, I cut it carefully into wedges.
The Flamishe aux Poireaux... my all-time favourite vegetable tart.
Gabriel to camera
This is the famous fishing port of Boulogne-sur-Mer in the north of France and tomorrow we have a look at the local catch and visit one of the best cheese shops in France.
Learn French While You Sleep - A2 - French Conversation
Learn French While You Sleep!
You must do everyday French conversation practice to improve your French listening and speaking skills. If you want to understand native speakers instantly, you should listen to our everyday French conversation lessons repeatedly.
In this video, you will listen to several everyday English conversation examples in real life. So you will learn French vocabulary fast and you will improve your speaking.
#frenchconversation #learnfrench #frenchspeakingpractice #ratito #ratito-Pro
#learnfrenchpodcast #learnFrenchpodcastbeginner #learnfrenchbasic #learnfrenchbeginnerlevel1 #learnfrenchbasic #LearnFrenchwithFrenchPod
Best Belgium Food In Bruges - Belgian Food | 12 Dishes To Try In Belgium by Traditional Dishes
Best belgium food in bruges - 12 must eat foods in belgium!
Want to know more about Belgian food and cuisine?
Belgium offers an interesting cuisine with influences from France, Germany, and the Netherlands.
It’s often said that Belgian food is served in the quantity of the German cuisine, but with the quality of French food.
In other words, Belgian food is both delicious and filling.
Here are 12 traditional dishes from Belgium that you can for a local experience:
I use this software for my thumbnails into my videos...
#TraditionalDishes #bestbelgiumfoodinbruges
boudin blanc façon charcutière/Recipe for sausage-style white pudding@lessaveursdannabel8481
????????
1/2 kg de porc maigre
1/2 kg de filet de poulet
80 cl de lait entier
4 œufs
15 g de maïzena
1/2 verre de porto ou cognac
15 g de sel
2 g de poivre
1 carotte
1 oignon
2 g de muscade
persil/ciboulette (facultatif)
Mets 1 ???? si tu aimes et actives les notifications en cliquant sur la cloche ???? (à côté d’abonné) et coches “toutes” pour ne manquer aucunes recettes et abonne toi à la chaîne c est gratuit.
????????
1/2 kg lean pork
1/2 kg of chicken fillet
80 cl of whole milk
4 eggs
15 g of cornstarch
1/2 glass of port or cognac
15 g of salt
2 g of pepper
1 carrot
1 onion
2 g of nutmeg
parsley / chives (optional)
Put 1 ???? if you like and activate notifications by clicking on the bell ???? (next to subscriber) and check “all” to not miss any recipes and subscribe to the channel it's free.