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.
MaterialsMetricUS
Light colored lean pork, loin, rib meat300 g0.66 lb
Hard pork fat, back fat, dewlap280 g10 oz
Milk infusion*300 ml10 oz fl
Whole egg or egg white90 g1 egg
Flour or starch (potato, tapioca)30 g1.4 oz
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Lactose (or sugar)5.0 g1 tsp
White pepper2.0 g1 tsp
Nutmeg0.5 g¼ tsp
Cinnamon0.5 g¼ tsp
Cloves, ground0.5 g¼ tsp
Allspice, ground0.5 g¼ tsp
Marsala wine15 ml1 Tbsp
Orange water**5 ml1 tsp
Instructions
  1. Chop the ingredients finely or grind through 3 mm (1/8”) plate.
  2. 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.
  3. 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.
  4. Stuff into 30-32 mm pork casings making 20 cm (8”) links.
  5. Cook in water at 80° C (176° F) for 30 minutes.
  6. Immerse in cold water for 10 minutes. Dry briefly in air to evaporate moisture.
  7. 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)

Ingredients for milk infusion

Ingredients for milk infusion

Cooking milk infusion

Cooking milk infusion

** “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.

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