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
I’ll take a few dozens from each kind. Please ship them to Tel-Aviv as soon as possible.
[…] 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 […]
That was interesting.. it’s always nice to see the creation of sausages!
I didn’t know blood sausages were actually made of blood..