This week started with a second (and last) charcuterie class. We went into the kitchen and re-joined with our beloved half a pork from the former charcuterie class. As we were peeling a great amount  of onions and shallots, the chef filled the board with no less than eight different pork delights we were about to make. Then we had a brief explanation about each of them and we had to split to teams of two and select a recipe to start prepping. Barbara and I took the Pâté de Campagne (country Pâté) because it was almost the last one left on the board. After everyone finished prepping the eight of the recipes chef went one by one and demoed how to finish the job of each of them. It was very interesting and we got to have a little degustation in the end (tasting) of three of the recipes which were ready on the spot. The other five recipes has to be kept in the fridge after cooking or baking for 24-48hr. We were supposed to see our final products, and taste them yesterday afternoon but we could not find the chef, so we have to wait till Monday, hopefully I will have some pics of the final products, and some serious doggy bag as well.

1. Pâté de Campagne

Mixing pork neck with pork fat and lean pork meat, chicken livers and seasoning

Adding chopped parsley, onions and garlic

All the ingredients waiting for the grinding machine: meat mixture, eggs, milk (yes), port + armaniac, starch

Terrine molds are ready covered with a pork fat layer

Grinding the meat and liver

Mixing in the milk, eggs etc.

 

Pouring the mixture to the terrine molds

Sticky because it releases proteins

 

Notice the beginning of this video

Cover with cual fat

One down, seven to go

2. Terrine de Canard

Duck meat and pork fat. Every charcuterie product is made with pork.

Pretty similar ingredients

Making the "gratin" which is sauted livers in oil and butter, with shallots, flambeed with cognac and deglazed with white wine

Portioning for terrines

 3. Mousse de foie 

Milk infused with vegetables

Clearing the veg

Guess what that is

Using "soft pork fat" but it's actually tough fat so it's boiled then grinded

the fat and the livers in the food processor

what happens when a bowl of water is near the food processor:

Adding the hot milk to make a hot emulsion

Liquidy

Poured to the terrine mold

4. Saucisson à l’ail

Lean meat, fat and garlic

To the sausage presser

Teaching the technique to close and tie

Olive trying herself

Ready to be hanged . Finished half!

5. Saucisse de Frankfurt

That had to be a cold emulsion so adding ice to the mixing

The ice makes the temperature differences so that the emulsion will work and hold the sausage together when it's cooked

Long long strip

Ready to be cooked

6. Boudin blanc

What's in there is lean meat, fat, infused milk and egg whites.

...

7. Boudin Noir (Blood sausage) 

All the onions we cut really small are for the boudin noir

Fat, cut to small squared

Both the onion and the fat, cooked together for at least one hour

The onions drained and ready

Bucket of pig's blood

The blood has to be tasted before using. Chef tried a spoonful to know how salty it is

We could all taste it as well, it tasted like bleeding gums.

Mixing the hot onions with milk and seasoning

Adding blood

Mix it all together

Put the casing at the end of a big funnel, pour in the mixture.

The amazing videos of the making of a blood sausage (specially part 2):


There you go, an automated sausage

Shinning

Cool!

Goes to the oven with the boudin blanc

8. Gelantine de Lapin 

The rabbit was debonned, cut and seasoned, grinded, leaving some squares of lean pork meat inside

A special paper spread and sheets of pork fat above

...

Rolling the huge sausage

...

Pressing with wet cloth

Ready for the oven

The degustation: 

The boudin blanc was baked in the oven then thrown into ice-water

The frakfurts were cooked in water colored with orange - traditionally sign of a pork frankfurt.

All the terrines were baked in the oven and kept in the fridge until still now when I'm writing these words

The mousse de foie, half way there, baked in a bain marrie

The boudin noir out of the steam oven, drying on an apron

Fresh as can get bread came for us

Cutting the boudin blanc

Was really nice but when I tried it at home it was kinda weird

The frankfurts were really good

The blood sausage, I really like it. Very sweet from all the cooked onions. You should try some

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3 Responses to Charcuterie, Variety of Pork Products

  1. Alon says:

    I’ll take a few dozens from each kind. Please ship them to Tel-Aviv as soon as possible.

  2. […] probably can’t forget about my post from a while ago about our second Charcuterie class. I finished the post with a wish I will get to […]

  3. Sharin says:

    That was interesting.. it’s always nice to see the creation of sausages!
    I didn’t know blood sausages were actually made of blood..

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