Meats and Sausages
Boudin Blanc
Boudin Blanc is a simple French sausage.
| Materials | Metric | US |
|---|---|---|
| Pork belly, no skin | 550 g | 1.21 lb |
| Full milk | 300 ml | 0.66 lb |
| Onions | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of materials
| Butter | 28 g | 1 oz |
| Salt | 15 g | 2-1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
Instructions
- Finely chop onions and briefly fry in butter until glassy and without color.
- Cut pork belly into 2” (50 mm) pieces. Refreeze briefly and grind with onions through 1/4” (5 mm) plate. Refreeze and grind again.
- 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.
- Cook in water at 80° C (176° F) for 35 minutes.
- Cool in cold water, dry and refrigerate. To serve, fry in butter or barbecue.
Notes
For a richer flavor instead of milk you can use cream mixed with a beaten white of egg.
You can enhance the flavor by adding 2.g (1 tsp) of Quatre épices spice mix. Quatre épices is a spice mix used mainly in French cuisine, but can also be found in some Middle Eastern kitchens.
The translation of quatre épices is “four spices”, however, five or six spices are more common:
white pepper-nutmeg-ginger-cinnamon-cloves
white pepper-nutmeg-ginger-cinnamon-cloves-allspice
You can enhance the flavor by adding 2.g (1 tsp) of Quatre épices spice mix. Quatre épices is a spice mix used mainly in French cuisine, but can also be found in some Middle Eastern kitchens.
The translation of quatre épices is “four spices”, however, five or six spices are more common:
white pepper-nutmeg-ginger-cinnamon-cloves
white pepper-nutmeg-ginger-cinnamon-cloves-allspice
