White pudding with porcini mushrooms

White pudding recipe with porcini mushrooms

Always great moments at home, when I tackle this kind of recipe, luckily Christian came to give me a hand. Believe me, the fact that he was a butcher helps me a lot. I took great pleasure in making this white pudding with porcini mushrooms, the whole house is perfumed with this divine stuffing and its beautiful natural colors. Be careful not to plan too much sausage to do because the day is long, the stuffing sticks a little in the pusher, frankly it was a bit of a hassle, but we got there. Now all I have to do is taste it and frankly, I’m dying for it. Next time, I will make white pudding with morels, but in less quantity. White sausage with porcini mushrooms, I divided the recipe by three for you, I admit that it was a little generous… .. as usual.

White sausage recipe with porcini mushrooms for 20 sausages of about 125 g
Ingredients :

  • 0.400 kg of turkey meat
  • 0.400 kg of veal blanquette
  • 0.400 kg of boneless rib of loin
  • 0.400 kg of stale breadcrumbs
  • 0.400 kg of liquid cream
  • 0.400 kg of egg white
  • 0.500 kg of raw milk
  • 2 whole eggs
  • 100 g shallots
  • 20 g butter
  • 130 g of porcini mushrooms to rehydrate
  • 4 cl of Armagnac
  • Pork casing
  • 0.7 kg of carrots
  • 0.400 kg of leek
  • 0.400 kg of celery stalk
  • ½ nutmeg to grate
  • ½ teaspoon ground ginger


  1. Soak the casings in water.
  2. Rehydrate the porcini mushrooms with lukewarm water at least 2 hours in advance.
  3. Squeeze the mushrooms, then cut them roughly with a knife.
  4. Peel the shallots, then finely chop them.
  5. Heat a pan with the butter.
  6. Sweat the shallots in the hot butter.
  7. Add the porcini mushrooms, salt and pepper generously, cook for a few minutes.
  8. Meanwhile soak the bread in the raw milk.
  9. Trim the meats, then cut them into cubes, to help your chopper.
  10. Weigh the meat and salt at the rate of 15 g per kilo and 1 g of pepper per kilo.
  11. Add the spices and pour the Armagnac.
  12. Chop the meat with your larger grill, pass the bread through the chopper, alternating with the meat.
  13. Add the egg whites and eggs.
  14. Mix the meat to emulsify it.
  15. Mix the stuffing with your hands to evenly distribute all the ingredients.
  16. Place the casings on the chopper cane, remove the chopper grid, just use the worm screw.
  17. Stuff the chopper and adjust your sausages to about 125 g.
  18. Prick the small air pockets with a club.
  19. Turn the sausage on itself to separate them.
  20. Rinse the vegetables and herbs with plenty of water, then dry them with food paper.
  21. Peel the carrots and leeks, then finely chop.
  22. Roughly chop the celery into a branch.
  23. Fill a large pot with water, add the vegetables, salt and pepper and bring to a boil.
  24. Let go down to 80 °, add the sausages and let go up to 90 °.
  25. Cook the blood sausage for about 25 minutes in the vegetable broth.
  26. Prick the sausage with a toothpick to check doneness.
  27. Cool the cooked blood sausages in ice water.

Preparation time: 2 hour (s)
Cooking time: 40 minutes
Number of people: 20 sausages of approximately 125 g
4 star rating: 1 review


What wine to drink with: White pudding with porcini mushrooms

The choice of your wine, will depend on your accompaniment

Trim the meatsCook the porcini mushroomsCut the breadChop then mix the meatsAdd the vegetablesSeason generouslyMix with your handsZoom<img src="/wp-content/uploads/2021/09/2751314294069175032.jpg" class="aligncenter"

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