Boudin Blanc

Boudin Blanc is a classic French sausage traditionally made at Christmas time. It uses whole milk and eggs, which gives it a very delicate, mousseline-like texture, very soft, similar in texture to a pudding. It is flavored with a mixture of spices called “quatre épices”, a combination of pepper, cinnamon, nutmeg and cloves, a seasoning that can be used in many other dishes.

Fish sausage

Clean fish, without scales and thorns, it is optional to use the skin. If using the skin, boil it until it softens well, otherwise it will be difficult to process. The fish can vary, as well as the cut, and can be fillet or fillet, hake, trout, tilapia or any other, depending on preference and availability. For the sausage in this recipe, frozen tilapia fillets were obtained. They were defrosted overnight in the refrigerator.

Sausage hotdog frankfurter hot dog

salsicha frankfurter sausage hot dog homemade charcuterie charcutaria

Frankfurter It is the typical sausage used to prepare hot dogs, or hot dogs, as they were originally called in the United States. It is a strongly seasoned sausage, traditionally made with a mixture of beef and pork or just beef. They can be just smoked or lightly smoked and then cooked in water. They are ready-to-eat products and can be consumed cold or heated moments before consumption. A common mistake is to overcook them in boiling water, leaving them swollen. The correct thing is just a quick warm-up.

Bratwurst German sausage

salsicha bratwurst charcutaria artesanal

Bratwurst Sausage Ingredients

German sausages are famous for their excellent production and diversity of recipes. Bratwurst sausage is a type of German sausage made from veal, beef and/or pork. The name comes in German from Brätwurst, brät (finely cut) and Wurst (sausage), although currently the understanding also refers to the verb braten, which means fried or roasted.

Chicken sausage

Chicken sausage is an emulsified and cooked sausage made with chicken. The process is similar to that of a sausage, but it is thicker and is intended for consumption as snacks or chopped into cubes for starters, salads and cold cuts. I used the drumstick because I consider it has the ideal proportion of skin, meat and fat, which makes the product tastier (and more caloric). If you prefer, you can make it with chicken breast without the skin, but the skin is a great emulsifier as it contains a lot of collagen.

How to make homemade sausage

Real sausage is an emulsion of prime meat, fat, seasonings and water. The basic difference between a sausage and a sausage lies in the proportions of these ingredients and the emulsification techniques, which transform the mixture into a homogeneous and creamy mass, often aerated due to the type of process adopted.

Why does sausage burst and open when cooking?

When you cook the sausage, does it burst, that is, tear the outside part and open it? You are probably making a very common mistake. The sausage must be heated in hot water, never boiling. The sausage we buy in the supermarket is pre-cooked and only needs to be heated before consumption. When it boils, it bursts because the internal moisture evaporates, expands and “bursts” the product. Continue reading Por que a salsicha estoura e abre ao cozinhar?

Homemade chicken sausage

This is the recipe for a chicken sausage totally homemade Natural, free from chemical additives, preservatives, colorings, stabilizers or industrial emulsifiers. Starting from this base recipe, you can add whatever condiments you want. The most important thing is to master the basic process of making sausage, which is what I intend to go through in this recipe. Continue reading Salsicha de frango caseira