1. Truffes Henras
  2. TRUFFLED SAUSAGE

TRUFFLED SAUSAGE

saucisson-truffe Amuse bouche
Preparation
20 mins
Cooking
1 hour
Level
Intermediate

INGREDIENTS

IN THIS RECIPE

truffes-noires-morceaux
Pieces of black truffles 35,20 €

Enjoy a truffle sausage during your aperitifs. A mixture of our fresh or canned and local truffles that will delight the taste buds of your guests. This recipe will enhance your charcuterie platters with the gourmet flavors of black truffle.

Preparation of the recipe

STEP 1

To start, cut the pork meat and pork fat into small pieces. Make sure they are very cold to make cutting easier.

2ND STEP

Finely chop the black truffle. If you use canned truffle, be sure to drain it well and chop it too.

STEP 3

In a large salad bowl, mix the pork meat, pork fat, chopped truffle, salt, pepper and, if desired, allspice. Knead everything well for a few minutes so that the ingredients are perfectly incorporated.

STEP 4

Once the mixture is smooth, cover the bowl with plastic wrap and leave to rest in the refrigerator for at least 12 hours. This will allow the truffle flavors to develop in the stuffing.

STEP 5

Then, after resting, press the mixture into the sausage casing using a sausage funnel or specialized machine. Tighten the hose tightly to avoid air bubbles.

STEP 6

Tie up the ends of the sausage and, if necessary, prick it with a needle to release any air.

STEP 7

Boil water in a large saucepan. Dip the truffle sausage into it and cook over low heat for about 1 hour.

STEP 8

Finally, once cooked, remove the truffle sausage from the water and let cool to room temperature. Then, place it in the refrigerator for at least 24 hours before enjoying. This will allow the flavors to concentrate.

Serve the truffled sausage in thin slices, accompanied by fresh bread and possibly truffle mustard or truffle mayonnaise.

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