Boudin Blanc de Paris

Boudin blanc from Paris.

Pork back fat, fat trimmings, pork belly300 g0.66 lb
Chicken breast350 g0.77 lb
Full milk250 ml1 cup
Onions100 g3-1/2 oz
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper, white2.0 g1 tsp
Thyme, rubbed1.0 g1 tsp
Allspice, ground0.3 g1 berry
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Egg whites44
Butter28 g1 oz
  1. Finely chop onions and briefly fry in butter until glassy and without color. Cool.
  2. Grind chicken with onions through 1/8” (3 mm) plate.
  3. Grind fat through 1/8” (3 mm) plate. Place in a freezer for 30 minutes then grind again.
  4. 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.
  5. Stuff into 36 mm hog casings making 6” (15 cm) long links.
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. Cool in cold water, dry and refrigerate.
  8. To serve, fry in butter or barbecue.

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