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Home Cooking


another sausage question.


Home Cooking 1

another sausage question.

jefpen2 | Oct 15, 2012 07:17 AM

I made Blanc Boudin from Charcuterie: The Craft of Salting, Smoking, and Curing. Tested it for flavor (yummy) I suffed the casing using the stuffer attachment for my KA. I then poaced them. OK, so I let them go a few minutes too long and too much heat! The had burst!!!! The meat was still good and I'll use it for something. Question is...Was this my fault? If I try it again and poach it GENTLY and at a lower temp for not as long will they be ok? Or is this have to do with how they are stuffed. They have eggs, milk, and a bit of flour in them so I'mm thinking they might always expand too much

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