Meats and Sausages
Boudin Blanc - Traditional
Traditional French Boudin Blanc made with light colored meat and hot milk infusion using basic ingredients such as full milk, carrots, onion and shallots.
| Materials | Metric | US |
|---|---|---|
| Light colored lean pork, loin, rib meat | 300 g | 0.66 lb |
| Hard pork fat, back fat, dewlap | 280 g | 10 oz |
| Milk infusion* | 300 ml | 10 oz fl |
| Whole egg or egg white | 90 g | 1 egg |
| Flour or starch (potato, tapioca) | 30 g | 1.4 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Lactose (or sugar) | 5.0 g | 1 tsp |
| White pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | ¼ tsp |
| Cinnamon | 0.5 g | ¼ tsp |
| Cloves, ground | 0.5 g | ¼ tsp |
| Allspice, ground | 0.5 g | ¼ tsp |
| Marsala wine | 15 ml | 1 Tbsp |
| Orange water** | 5 ml | 1 tsp |
Instructions
- Chop the ingredients finely or grind through 3 mm (1/8”) plate.
- Make milk infusion: heat milk to boiling, introduce carrots, onions and shallots and place the lid on the pot. Lower the heat and simmer for 20-30 minutes maintaining temperature below boiling. Filter the infusion through a strainer to eliminate solids.
- Grind meat and fat through 3 mm (1/8”) plate. Add salt, spices and egg during this step. Add 300 ml (10 oz fl) of warm milk infusion (60° C/140° F) and mix all together. Lastly add starch and alcohol (if used) and mix all together. You can perform this entire operation (grinding and mixing) in a food processor.
- Stuff into 30-32 mm pork casings making 20 cm (8”) links.
- Cook in water at 80° C (176° F) for 30 minutes.
- Immerse in cold water for 10 minutes. Dry briefly in air to evaporate moisture.
- Refrigerate. Serve by grilling or frying in some butter.
Notes
*Milk infusion:
milk, 500 ml (2 cups)
onions, 15 g (½ oz)
shallots, 10 g (1/3 oz)
carrots, 15 g (1/2 oz)
** “Eau de fleurs d’oranger” is a French orange blossom water extract which is commonly used in pastries and also in boudin blanc. It is added at 5 ml/1 kg sausages mass, but it might be hard to find outside Europe. You can use essential oils or extracts such as orange, mandarin, tangerine which are commonly available. Follow instruction and use your own judgement as strength of those products vary.
milk, 500 ml (2 cups)
onions, 15 g (½ oz)
shallots, 10 g (1/3 oz)
carrots, 15 g (1/2 oz)
Ingredients for milk infusion
Cooking milk infusion
