A delectable porcini white pudding recipe
The porcini white pudding is a sophisticated delicacy that pairs tender white meat with the woodsy perfume of porcini mushrooms. This traditional French charcuterie preparation is perfect for the festive season or any special occasion.
Its silky texture and nuanced flavor have made it a favorite among charcuterie aficionados.
Tips for Perfect Porcini White Pudding
Selecting Ingredients: Quality is paramount. Choose free-range chicken breast, fresh pork shoulder, and in-season porcini mushrooms for maximum flavor.
Preparing the Casings: Soak the casings in cold water the day before to soften them and make them easier to work with, then rinse well to remove any lingering odor.
Grinding: For a uniform texture, grind all ingredients evenly. Start with the coarse plate, then pass the mixture through the fine plate for a silky finish.
Stuffing: Fill the casings gently, working out any air pockets. They should be full yet supple. Pinch and twist at regular intervals to create even lengths.
Cooking: Gentle, low-temperature cooking keeps the pudding tender. Maintain the poaching liquid at 70–75 °C; boiling will dry it out and leave it gritty.
Storage: For longer keeping, vacuum-seal the puddings. They will stay fresh for a few weeks in the fridge or several months in the freezer while preserving the porcini’s aroma.
Recipe courtesy of Arnaud Bernard
White Sausages with Porcini Mushrooms
Ingredients
- 1.5 kg boneless, skinless chicken breast
- 1.5 kg boneless pork shoulder
- 1 kg fresh breadcrumbs
- 150 cl whole milk
- 150 cl heavy cream
- 12 eggs
- 10 medium onions
- 6 shallots
- 250 g cornstarch
- 500 g porcini mushrooms fresh
Seasonings
- 76.5 g sea salt
- 9 g freshly ground black pepper
- 4.5 g freshly grated nutmeg
- thin pork casings soak in cold water the day before
- 25 cl white Port or another spirit of your choice—or omit entirely
Procédé
- Soak the breadcrumbs in milk.
- In a skillet, sauté the porcini with a little shallot, then let them cool.
- Coarsely grind the onions and shallots, sweat them until translucent, then let them cool.
- Coarsely grind the chicken and pork.
- Drain the breadcrumbs, reserving the milk, and grind them coarsely.
- Coarsely chop the cooked porcini and set aside.
- Combine the ground chicken, pork, breadcrumbs, sautéed onions and shallots, and the seasonings, then run the mixture through the finest grinder plate.
- Add the chopped porcini, eggs, reserved milk, cream, and cornstarch, and mix until fully incorporated.
Stuffing
- Using a sausage stuffer, fill the casing.
- Slide the entire casing onto the stuffer nozzle, then tie a knot at the end.
- Pack the casing firmly, but leave it supple enough that you can pinch it without the sausage bursting.
- Fill about 15 cm of casing, pinch at the 10 cm mark, and twist three times. Repeat until the entire casing is portioned. Lay the sausages on a cloth-lined tray; the fabric makes them easier to handle later.
Cooking
- Bring a large pot of water to a simmer with poultry stock cubes or homemade broth.
- Bring the water up to 85 °C, stirring well before adding the sausages
- Gather the four corners of the cloth and gently lower the sausages into the broth.
- Poach for 30 minutes at 70–75 °C.
- Lift the sausages out with the cloth, submerge them in cold water for about 10 minutes, drain, and refrigerate for 24 hours.
