Boudin blanc sausage making recipe

Makes 3 sausages each about 30 inches long. See recipe for Quatre-epices Author.

Chop the onions finely and fry at low heat in lard or oil until glassy and translucent.

Boudin blanc sausage making recipe. Ingredients 350 g skinless chicken breast chopped 3 slices bread 5 tbsp milk 2 pinches of salt 4 egg whites 180 ml double cream 40g foie gras 65 g Black summer truffle grated Pinch cloves Pinch nutmeg Pinch fresh thyme 1 meter hog casings. Boudin is the French term fo the blood sausage or pudding made with the blood of the pig. Boudin blanc is a white sausage made with pork but no blood.

This Louisiana version adds rice and is even whiter. Makes 3 sausages each about 30 inches long. Trim off excess fat from pork and cut into 1 12 inch chunks Place the sausage casing in a bowl.

Boudin blanc is a white sausage made with pork but no blood. This Louisiana version adds rice and is even whiter. Makes 3 sausages each about 30 inches long.

Trim off excess fat from pork and cut into 1 12 inch chunks. Place the sausage casing in a bowl. Pour in sufficient hot water to cover it and soak for 2 - 3 hrs till it is soft and pliable.

Boudin Blanc Sausage Making 3 ea 3ft hog sausage casing 3 lb Boneless lean pork 4 c Coarsely chopped onions 1 md Bay leaf crumbled 6 Whole black peppercorns 5 ts Salt 1 c Green pepper coarse chop 1 c Parsley coarse chop 12 c Green onions coarse chop 1 tb Finely chopped garlic 2 12 c Freshly cooked white rice 1 tb Dried sage leaves. Mix ground meat with salt and pepper. Stir in the milk until the sausage paste is quite soft almost runny.

Stuff into 36 mm hog casings making 6 15 cm long links. It is sometimes confused with and falsely compared to Cajun boudin an altogether different sausage containing rice lots of spice and made without the luxury of cream and butter. Cook boudin blanc in a small amount of fat clarified butter duck fat lard or as I do for convenience grapeseed oil with a dab of butter - uncovered for 10 minutes each side on very low heat in a cast iron skillet.

Do not brown too darkly as the skin turns bitter. Do not cover the pan as the sausages. Crumble the bread and mix with cream and milk.

Chop the onions finely and fry at low heat in lard or oil until glassy and translucent. Grind pork shoulder meat and belly through 14 6 mm plate. Instructions Pulse peppercorns caraway cayenne nutmeg allspice bay leaves and cloves in a spice grinder until fine.

Melt butter in a 12-inch skillet over medium-high. Cook onion until soft 810 minutes. Combine onion and meat.

Fit the open end over the funnel or horn on the sausage making attachment of a meat grinder. Then ease the rest of the casing onto the funnel squeezing it up like the folds of an accordion. Spoon the meat mixture into the mouth of the grinder and with a wooden pestle push it through into the casing.

A Favorite Recipe. One of my favorite fall recipes is Boudin Blanc. Its a small delicate white sausage that has its origins in France.

Ive been making boudin blancs for a number of years following a recipe out of Jane Grigsons book The Art of Charcuterie. While still warm grind the meat and onion with the remaining green onions and parsley. Mix the ground meat mixture with the reserved 12 cup green onion and remaining parsley rice and enough of the reserved broth to make a moist dressing.

Prepare your sausage stuffer with the casing. Stuff the dressing into the sausage casing. French Boudin is much more delicately flavored and generally calls for milk and breadcrumbs rather than rice.

Boudin from France is frequently made with ground chicken or turkey but the classic Cajun sausage is almost always pork sometimes mixed with a bit of pork liver. Like this recipe is usually not smoked. Mary Gunderson in her book The Food Journal of Lewis Clark.

Recipes for an Expedition provides this recipe for boudin blanc. 2 ¾ cup hot water ¾ cup cracked wheat see Note 1 pound ground buffalo 90 lean 1 pound ground beef 85 lean 8 green onions finely chopped about 1 cup 2 to 3. The process for making boudin blanc is slightly different from other sausage making processes.

In the France it is made by experts with much experience. A meat paste is made by simmering the milk with the herbs. The ground meat bread crumbs and seasoning are then mixed together then blended with the eggs and milk or cream.

Mix flour and lowfat milk thoroughly. See recipe for Quatre-epices Author.