Meats and Sausages
Boudin Blanc de Paris
Boudin blanc from Paris.
| Materials | Metric | US |
|---|---|---|
| Pork back fat, fat trimmings, pork belly | 300 g | 0.66 lb |
| Chicken breast | 350 g | 0.77 lb |
| Full milk | 250 ml | 1 cup |
| Onions | 100 g | 3-1/2 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper, white | 2.0 g | 1 tsp |
| Thyme, rubbed | 1.0 g | 1 tsp |
| Allspice, ground | 0.3 g | 1 berry |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Egg whites | 4 | 4 |
| Butter | 28 g | 1 oz |
Instructions
- Finely chop onions and briefly fry in butter until glassy and without color. Cool.
- Grind chicken with onions through 1/8” (3 mm) plate.
- Grind fat through 1/8” (3 mm) plate. Place in a freezer for 30 minutes then grind again.
- Mix ground meat and fat with salt and all spices. Stir in the milk and beaten egg whites 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.
