{"id":5097,"date":"2024-05-16T11:27:22","date_gmt":"2024-05-16T09:27:22","guid":{"rendered":"https:\/\/www.charcuteriemaison.fr\/white-pudding-with-port\/"},"modified":"2025-11-06T16:07:56","modified_gmt":"2025-11-06T15:07:56","slug":"white-pudding-with-port","status":"publish","type":"post","link":"https:\/\/www.charcuteriemaison.fr\/en\/white-pudding-with-port\/","title":{"rendered":"White Sausage with Porto Wine"},"content":{"rendered":"\n

A delicious traditional recipe for white pudding with Port<\/em><\/p>\n\n\n\n

White pudding with Port is a celebratory charcuterie<\/a> that will wow your guests at holiday meals. Here, the traditional recipe is elevated with a splash of Port, adding a subtle sweetness and refined complexity.<\/p>\n\n\n\n

Although straightforward, the recipe requires a little patience and precision to achieve the ideal texture and flavor. As with Alsatian cervelas<\/a>, the consistency of the filling is crucial to the final result.<\/p>\n\n\n\n

Origins of White Pudding<\/h2>\n\n\n\n

White pudding<\/a> originated in France, particularly in the northern and eastern regions. Traditionally enjoyed during the festive season, it is prized for its delicate, tender texture.<\/p>\n\n\n\n

Classic white pudding is made from pork, milk, eggs, and a blend of seasonings that give it its signature pale hue. Some versions include mushrooms, as in white pudding with porcini<\/a>. In this festive twist, Port is added to deepen the flavor and lend an elegant, original note to this French favorite.<\/p>\n\n\n\n

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White Pudding with Porcini<\/figcaption><\/figure>\n\n\n\n

Tips for Perfect White Pudding with Port<\/h2>\n\n\n\n

Choose fresh, high-quality ingredients<\/strong>: Start with top-quality meat, milk, and eggs for the most flavorful pudding. Whenever possible, choose fresh, locally sourced produce.<\/p>\n\n\n\n

Mind the temperatures<\/strong>: When heating the milk with vegetables and spices, keep the mixture below a simmer to preserve its aromas. During poaching, maintain the water at 78 \u00b0C (172 \u00b0F) for gentle, even cooking.<\/p>\n\n\n\n

Mix the preparation thoroughly<\/strong>: After adding the milk and Port to the minced meat, mix until the paste is completely homogeneous. This guarantees a smooth, consistent texture.<\/p>\n\n\n\n

Take care of your casings<\/strong>: Rinse the pork casings carefully, then fill them without packing too tightly to prevent bursting during cooking.<\/p>\n\n\n\n

Watch the cooking<\/strong>: Keep a close eye on the puddings as they poach. Overcooking will dry them out, while undercooking can make them crumble when sliced.<\/p>\n\n\n\n

Let them rest<\/strong>: After cooking, plunge the puddings into cold water to cool, then hang them to drain thoroughly. This sets the texture and removes excess moisture.<\/p>\n\n\n\n

Recipe by Ga\u00ebtan Brivot<\/p>\n\n\n

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White Sausage with Porto Wine<\/h2>\n\t\t
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A delicious, time-honored recipe for white sausage with Port<\/span><\/div>\n\t\t
<\/div>\n\t\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\t<\/path><\/g><\/svg><\/span> Pinner la recette<\/a>\n \t\t
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5<\/span> (37<\/span>)<\/div><\/div>\n<\/div>\n
Prep Time: <\/span>2 hours<\/span><\/span> hours<\/span><\/span><\/div>
Cook Time: <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time: <\/span>2 hours<\/span><\/span> hours<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
Course: <\/span>Fresh sausage, Sausage<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div><\/div>\n
Servings: <\/span>40<\/span> sausages<\/span><\/span><\/div>\n
Calories: <\/span>838<\/span>kcal<\/span><\/span><\/div>\n