Wild Food Larder

It has always surprised me that one cannot buy products such as these from shops and delis alike. I love em and a real treat there are.  I have designed a number of different recipes for a white sausage and this variety is just one of.

Mushroom season is upon us and i love giant puffballs to eat, being so versatile as they are. It still Surprises me  though so few English people know what they are and what possibilities they hold

Pork and giant puffball boudin blanc

Ingredients

500g white pork meat

500g flair fat

200g puffball

100g butter

100g diced onion

2 tsp white pepper

Chopped parsley

5 egg whites

15 floz milk

2 fresh bay leaves

2 sprigs thyme

Method

1. Mince the pork through fine plate followed by the flair fat
2. Remove from mincer into food processor and whizz until amalgamated and almost whitey pink in colour.
3. Melt butter and add onion followed by the blitzed puffball
4. In a separate pan bring  milk thyme and bay to the boil
5. Remove and pour onto the onion and mushroom mix. Give a quick whizzz before refrigerating until  quite cold
6. In your magimix add all or part of the now cold meat paste, to this begin adding the egg whites and onion and milk mixture.
7. Repeat untill all are combined.
8. All that is needed now is to pipe either into hog skins or piped onto clingfilm to be rolled up into sausage shapes. I prefer hog skins.
9. Now poach for twelve to fifteen minutes

This entry was posted on Monday, August 17th, 2009 at 5:40 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.