Boudin Blanc de Liège

Belgian Bratwurst type of white sausage, a famous specialty of Liège.

Pork shoulder150 g0.33 lb
Pork belly300 g0.66 lb
White bread300 g0.66 lb
Onions200 g0.44 lb
Cream30 ml1 oz fl
Milk30 ml1 oz fl
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Marjoram1.0 g1/2 tsp
  1. Crumble the bread and mix with cream and milk.
  2. Chop the onions finely and fry at low heat in lard or oil until glassy and translucent.
  3. Grind pork shoulder meat and belly through 1/4” (6 mm) plate.
  4. Mix everything together.
  5. Stuff into 36 mm hog casings.
  6. Cook in hot water at 80° C (176° F) for 35 minutes. Cool in cold water, dry briefly and refrigerate.

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