Boudin Blanc de Rethel

The French boudin blanc de Rethel is a specialty from the town of Rethel in the Champagne Ardenne region. Boudin Blanc de Rethel carries PGI, 2002 classification.

Lean pork: shoulder, loin, rear leg700 g1.54 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Shallots60 g2 oz
Milk60 ml2 oz fl
  1. Grind pork and shallots through 1/8 (3 mm) plate.
  2. Grind partially frozen fat through 1/8” (3 mm) plate.
  3. Mix ground meat with spices and eggs. Add fat and mix again. Por milk and mix all again. You can accomplish mixing in a food processor.
  4. Stuff into 36 mm hog casings.
  5. Cook in hot water at 80° C (176° F) for 30 minutes. Cool sausages by immersing them in cold water.
Wild mushrooms, truffles and foie gras are often added.

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