x

Recipe : *** White Sausage - Boudin blanc

White Sausage - Boudin blanc
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    50 min
  • Cooking
    35 min
  • Difficulty
    Very easy
  • Pause
    2 h
  • Ready in
    3 h 25
  • Price
    Friendly budget
  • Rate:
             
 
Makes about 7 inches. The sausage produced by this recipe has a soft, airy texture. For a firmer textured sausage reduce the final quantity of milk by one–half and reduce or eliminate the egg and egg whites.
 

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
sausage, sausage, egg, milk, pudding, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 egg
  • 4 (about 120 grams) egg whites
  • about 9 feet medium hog casing
  • ½ bay leaf
  • 1 small sprig fresh thyme
  • ½ vanilla bean, split
  • 700 g boneless pork leg, shoulder or butt, small cubes
  • 250 g pork fatback, small cubes
  • 30 g fine salt
  • 3 g ground white pepper
  • 1 g ground nutmeg
  • 2 g sugar
  • 20 g cornstarch
  • 50 g sliced onion
  • 40 g sliced carrot
  • 5 g dried cepes
  • 750 ml milk
  • 20 ml port wine

  • Recipe preparation steps

  • 1
    Combine 2 cups milk with the aromatics and bring to a boil. Reduce heat and simmer for 20 minutes. Strain and add additional milk to make 2 cups. Chill. Reserve aromatics.
  • 2
    Combine pork and fat with the salt, pepper, nutmeg, and sugar. Grind pork and fat using a disk with one-eighth inch (3 mm) diameter holes. Re-chill if necessary.
  • 3
    Working in batches, chop meat mixture, egg, and egg whites in food processor using pulse mode. Add wine and milk. Chop until smooth and emulsified. Add cornstarch and pulse until mixed. Keep cold until ready to stuff casings.
  • 4
    Soak the casings in cold water until soft. Thoroughly rinse the casing inside and out.
  • 5
    Set up a sausage stuffer. Fill the bowl of the stuffer with the forcemeat. Be careful not to leave any air pockets in the mixture.
  • 6
    Slide the casing fully onto the fill tube. Prime the fill tube with forcemeat and tie a knot at the end of the casing after it is fully on the fill tube.
  • 7
    Fill the casing with the forcemeat. Do not overfill the casings. Guide the casing along the work surface as it fills.
  • 8
    Tie a knot at the other end of the filled casing that comes off the stuffing tube. "Massage" the sausage to ensure that it is filled evenly. Twist the filled casing into 6 or 7" long sausages.
  • 9
    Place the sausages on a rack and dry for a couple of hours in a refrigerator.
  • 10
    Fill a large pot with water and heat to 90°C. Add reserved aromatics and sausages. Maintain heat at about 80°C. Poach until sausage is firm, about 15 to 20 minutes and the internal temperature reaches at least 74 to 77°C.
  • 11
    Immediately transfer the sausages to an ice bath and cool to less than 4°C. Drain and dry.
  • 12
    Use sausages within a week or wrap tightly and freeze.
  • 13
    To cook the sausage, place in a saucepan with cold water. Bring to a boil, cover, and remove from the heat. Let sit for 10 minutes. Drain and serve. If desired, fry briefly in a hot pan to crisp the skin.
  • Ready !