{"id":5127,"date":"2024-05-15T09:57:06","date_gmt":"2024-05-15T07:57:06","guid":{"rendered":"https:\/\/www.charcuteriemaison.fr\/porcini-white-pudding\/"},"modified":"2025-11-06T16:09:13","modified_gmt":"2025-11-06T15:09:13","slug":"porcini-white-pudding","status":"publish","type":"post","link":"https:\/\/www.charcuteriemaison.fr\/en\/porcini-white-pudding\/","title":{"rendered":"Porcini White Sausage"},"content":{"rendered":"\n

A delectable porcini white pudding recipe<\/em><\/p>\n\n\n\n

The porcini white pudding<\/a> is a sophisticated delicacy that pairs tender white meat with the woodsy perfume of porcini mushrooms. This traditional French charcuterie<\/a> preparation is perfect for the festive season or any special occasion.<\/p>\n\n\n\n

Its silky texture and nuanced flavor have made it a favorite among charcuterie aficionados.<\/p>\n\n\n\n

\"Cervelas
For an unforgettable pairing, serve it alongside a mouth-watering homemade Alsatian cervelas<\/a>.<\/figcaption><\/figure>\n\n\n\n

Tips for Perfect Porcini White Pudding<\/h2>\n\n\n\n

Selecting Ingredients:<\/strong> Quality is paramount. Choose free-range chicken breast, fresh pork shoulder, and in-season porcini mushrooms for maximum flavor.<\/p>\n\n\n\n

Preparing the Casings:<\/strong> 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.<\/p>\n\n\n\n

Grinding:<\/strong> 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.<\/p>\n\n\n\n

Stuffing:<\/strong> 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.<\/p>\n\n\n\n

Cooking:<\/strong> Gentle, low-temperature cooking keeps the pudding tender. Maintain the poaching liquid at 70\u201375 \u00b0C; boiling will dry it out and leave it gritty.<\/p>\n\n\n\n

Storage:<\/strong> 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\u2019s aroma.<\/p>\n\n\n\n

Recipe courtesy of Arnaud Bernard<\/p>\n\n\n

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White Sausages with Porcini Mushrooms<\/h2>\n\t\t
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A delicious recipe for white sausages with porcini<\/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> (30<\/span>)<\/div><\/div>\n<\/div>\n
Prep Time: <\/span>1 day<\/span><\/span> day<\/span><\/span><\/div>
Cook Time: <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
Course: <\/span>Fresh sausage<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div><\/div>\n
Servings: <\/span>50<\/span> Sausages<\/span><\/span><\/div>\n
Calories: <\/span>184<\/span>kcal<\/span><\/span><\/div>\n