Charcuterie

CraigC

Guru
Joined
1 Dec 2017
Local time
5:45 PM
Messages
4,394
Location
SE Florida
Karen and I have been making homemade sausage for years. Karen has made a few other items such as Foie Gras au Torchon and Beef Bresaola. Are any of you folks into charcuterie and what have you made?

Torchon
37240-albums1042-picture6551.jpg

37240-albums1042-picture6559.jpg


Bresaola
37240-albums1008-picture6081.jpg


36788-albums322-picture7188.jpg


Boudin was the last sausage we made
36788-albums1083-picture6904.jpg
 
We'll have to go look at that. I've really started to like the dashi and pho type dishes.

That torchon was the hardest thing I've ever done. Wrestling that goose liver into a wrapped package that could be rolled up and tightened down without any liver popping out was just wow. Doing that made making the bacon weave and patting out the sausage mix, then the boudin, then wrapping up Craig's Cajun fatty I think he's mentioned before easy, as well as when we make the gyro loaf that has a meat paste you need to form into a roll and compact tightly so it will solidify.

Oh, and by the way, that second picture is the torchon with a black-pepper caramel sauce, with a celery leaf/watercress salad. Just thought I'd mention the sauce since we were discussing caramel the other day.
 
Karen and I have been making homemade sausage for years. Karen has made a few other items such as Foie Gras au Torchon and Beef Bresaola. Are any of you folks into charcuterie and what have you made?

Torchon
37240-albums1042-picture6551.jpg

37240-albums1042-picture6559.jpg


Bresaola
37240-albums1008-picture6081.jpg


36788-albums322-picture7188.jpg


Boudin was the last sausage we made
36788-albums1083-picture6904.jpg

Fantastic! Making sausages is on my to-do list for next year. The most I have done so far is curing my own bacon - not exactly difficult! Also cold smoking, mainly salmon. I would be very interested in the boudin recipe, if you'd care to post it :)
 
Back
Top Bottom