{"id":202323,"title":"Boudin blanc s portsk\u00fdm v\u00ednem","modified":"2026-11-04T14:37:38+01:00","plain":"Jemn\u00fd boudin blanc s ochucen\u00fdm ml\u00e9kem a portsk\u00fdm v\u00ednem, \u0161etrn\u011b po\u0161\u00edrovan\u00fd, na sv\u00e1te\u010dn\u00ed st\u016fl na konci roku\n\n\n\nBl\u00ed\u017e\u00ed se sv\u00e1te\u010dn\u00ed hodov\u00e1n\u00ed na konci roku a dom\u00e1c\u00ed boudin blanc m\u00e1 na stole v\u017edy sv\u00e9 m\u00edsto. Tato sv\u00e1te\u010dn\u00ed uzenina vych\u00e1z\u00ed z tradi\u010dn\u00edho receptu, kter\u00fd obohacuje o portsk\u00e9 v\u00edno, je\u017e n\u00e1plni dod\u00e1v\u00e1 lehce nasl\u00e1dl\u00fd n\u00e1dech. P\u0159\u00edprava je snadn\u00e1, ale vy\u017eaduje trochu trp\u011blivosti a p\u0159esnosti: stejn\u011b jako u alsask\u00e9ho cervelasu z\u00e1vis\u00ed cel\u00fd v\u00fdsledek na konzistenci n\u00e1pln\u011b. Spr\u00e1vn\u011b po\u0161\u00edrovan\u00fd boudin se rozpl\u00fdv\u00e1 na jazyku u\u017e od prvn\u00edho pl\u00e1tku.\n\n\n\nCo je boudin blanc s portsk\u00fdm v\u00ednem?\n\n\n\nJe to b\u00edl\u00e1 klob\u00e1sa boudin blanc p\u0159ipravovan\u00e1 z vep\u0159ov\u00e9ho masa, ml\u00e9ka, vajec a r\u016fzn\u00e9ho ko\u0159en\u00ed, d\u00edky \u010demu\u017e z\u00edsk\u00e1v\u00e1 svou typickou b\u00edlou barvu. N\u011bkdy se do n\u00ed p\u0159id\u00e1vaj\u00ed houby, jako v receptu na boudin blanc s h\u0159\u00edbky.\n\n\n\nV t\u00e9to verzi se do n\u00e1pln\u011b p\u0159id\u00e1v\u00e1 portsk\u00e9 v\u00edno: obohacuje chu\u0165 a dod\u00e1v\u00e1 t\u00e9to klasice francouzsk\u00e9 kuchyn\u011b origin\u00e1ln\u00ed a elegantn\u00ed n\u00e1dech.\n\n\n\nBoudin blanc s h\u0159\u00edbky\n\n\n\nSv\u00e1te\u010dn\u00ed boudin ze severu a v\u00fdchodu\n\n\n\nBoudin blanc poch\u00e1z\u00ed z Francie, p\u0159edev\u0161\u00edm ze severn\u00edch a v\u00fdchodn\u00edch oblast\u00ed zem\u011b. Tradi\u010dn\u011b se pod\u00e1v\u00e1 b\u011bhem sv\u00e1tk\u016f na konci roku a vyzna\u010duje se jemnou a vl\u00e1\u010dnou konzistenc\u00ed.\n\n\n\nHlavn\u00ed suroviny na boudin blanc s portsk\u00fdm v\u00ednem\n\n\n\nN\u00e1pl\u0148 spojuje libov\u00e9 vep\u0159ov\u00e9 maso a vep\u0159ov\u00e9 s\u00e1dlo, ml\u00e9ko, vejce, kuku\u0159i\u010dn\u00fd \u0161krob a portsk\u00e9 v\u00edno. Na kvalit\u011b masa, ml\u00e9ka a vajec velmi z\u00e1le\u017e\u00ed, pokud chcete p\u0159ipravit chutn\u00fd boudin: vyb\u00edrejte \u010derstv\u00e9 a pokud mo\u017eno m\u00edstn\u00ed suroviny.\n\n\n\nV ml\u00e9ce se nejprve nechaj\u00ed vyluhovat cibule, \u0161alotky, mrkev, svazek bylinek, zelen\u00e1 \u010d\u00e1st p\u00f3rku, petr\u017eel a h\u0159eb\u00ed\u010dek. Pot\u00e9 se ml\u00e9ko p\u0159eced\u00ed a vm\u00edch\u00e1 do mlet\u00e9ho masa.\n\n\n\nD\u016fle\u017eit\u00e9 postupy pro poveden\u00fd boudin blanc\n\n\n\nP\u0159i louhov\u00e1n\u00ed udr\u017eujte ml\u00e9ko t\u011bsn\u011b pod bodem varu, bez prudk\u00e9ho bubl\u00e1n\u00ed, aby se nezm\u011bnila chu\u0165. P\u0159i va\u0159en\u00ed klob\u00e1s udr\u017eujte vodu kolem 78 \u00b0C: budou se tak va\u0159it \u0161etrn\u011b a rovnom\u011brn\u011b.\n\n\n\nMl\u00e9ko a portsk\u00e9 v\u00edno d\u016fkladn\u011b prom\u00edchejte s mlet\u00fdm masem, dokud nevznikne hladk\u00e1, stejnorod\u00e1 hmota, aby m\u011bla n\u00e1pl\u0148 p\u0159i j\u00eddle stejnom\u011brnou konzistenci. Vep\u0159ov\u00e1 st\u0159\u00edvka pe\u010dliv\u011b propl\u00e1chn\u011bte a nepl\u0148te je p\u0159\u00edli\u0161 nat\u011bsno, jinak by p\u0159i va\u0159en\u00ed mohla prasknout.\n\n\n\nVa\u0159en\u00ed pe\u010dliv\u011b hl\u00eddejte: p\u0159\u00edli\u0161 dlouho va\u0159en\u00e9 klob\u00e1sy vyschnou; nedova\u0159en\u00e9 se p\u0159i kr\u00e1jen\u00ed mohou rozpadat. Po vyjmut\u00ed z vody je zchla\u010fte ve studen\u00e9 vod\u011b a pot\u00e9 zav\u011bste, aby dob\u0159e okapaly. T\u00edm se zpevn\u00ed jejich konzistence a zbav\u00ed se p\u0159ebyte\u010dn\u00e9 vlhkosti.\n\n\n\nRecept od Ga\u00ebtana Brivota\n\n\n\n\n\n\tBoudin blanc s portsk\u00fdm v\u00ednem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 kg libov\u00e9ho vep\u0159ov\u00e9ho masa2 kg vep\u0159ov\u00e9ho s\u00e1dla3.5 l ml\u00e9ka0.5 l portsk\u00e9ho v\u00edna2 velk\u00e9 cibule4 \u0161alotky600 g mrkve5 h\u0159eb\u00ed\u010dk\u016f1 svazek bylinek na va\u0159en\u00ed200 g kuku\u0159i\u010dn\u00e9ho \u0161krobuPetr\u017eelov\u00e1 na\u0165Zelen\u00e1 \u010d\u00e1st p\u00f3rku800 g vajec160 g soli15 g pep\u0159e10 g jemn\u00e9 ko\u0159enic\u00ed sm\u011bsi typu RabelaisVep\u0159ov\u00e1 st\u0159\u00edvka\t\n\t\n\t\tMaso umelte v ml\u00fdnku p\u0159es nejjemn\u011bj\u0161\u00ed mlec\u00ed desti\u010dku, v p\u0159\u00edpad\u011b pot\u0159eby dvakr\u00e1t.P\u0159idejte s\u016fl, ko\u0159en\u00ed, vejce a \u0161krob a prom\u00edchejte.Ml\u00e9ko p\u0159ive\u010fte k varu a p\u0159idejte cibuli, \u0161alotky a mrkev nakr\u00e1jen\u00e9 na kousky, p\u0159idejte svazek bylinek, zelenou \u010d\u00e1st p\u00f3rku, petr\u017eelovou na\u0165 a h\u0159eb\u00ed\u010dek a nechte 20 minut velmi m\u00edrn\u011b probubl\u00e1vat, aby se chut\u011b vylouhovaly.Ml\u00e9ko p\u0159ece\u010fte p\u0159es jemn\u00fd ku\u017eelov\u00fd cedn\u00edk a p\u0159ed zapracov\u00e1n\u00edm do masov\u00e9 sm\u011bsi se ujist\u011bte, \u017ee m\u00e1 teplotu 60 stup\u0148\u016f.P\u0159idejte portsk\u00e9 v\u00edno a d\u016fkladn\u011b prom\u00edchejte.Sm\u011bs\u00ed napl\u0148te st\u0159\u00edvka a vytvarujte klob\u00e1sky.Ve velk\u00e9m hrnci zah\u0159ejte vodu na 90\u00b0C.Klob\u00e1sky vlo\u017ete do hork\u00e9 vody a nechte teplotu klesnout p\u0159ibli\u017en\u011b na 78\u00b0C, va\u0159te p\u0159ibli\u017en\u011b 20 a\u017e 30 minut.Klob\u00e1sky vyjm\u011bte z vody a dejte je zchladit do n\u00e1doby se studenou vodou, abyste zastavili va\u0159en\u00ed.Zav\u011bste je a nechte okapat.\t\n\t\n\t\tDodr\u017eujte teploty : P\u0159i zah\u0159\u00edv\u00e1n\u00ed ml\u00e9ka se zeleninou a ko\u0159en\u00edm dbejte na to, aby sm\u011bs neva\u0159ila klokotem a nezm\u011bnila se jej\u00ed chu\u0165. Stejn\u011b tak p\u0159i va\u0159en\u00ed klob\u00e1sek udr\u017eujte teplotu 78\u00b0C, aby se uva\u0159ily \u0161etrn\u011b a rovnom\u011brn\u011b.\nHl\u00eddejte va\u0159en\u00ed : Va\u0159en\u00ed klob\u00e1sek je t\u0159eba pe\u010dliv\u011b hl\u00eddat. P\u0159eva\u0159en\u00e9 budou such\u00e9; nedova\u0159en\u00e9 se mohou p\u0159i kr\u00e1jen\u00ed rozpadat.\n\t\n\t\n\t\tBoudin, Saucisse \u00e0 cuireFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=202323"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202323\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202120"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=202323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=202323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=202323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}