Boudin blanc

Yield: 3 pounds

Measure Ingredient
4 Feet medium hog casings
½ pounds Pork fat, cubed
1 cup Milk
¾ cup Dry bread crumbs
1 pounds Veal, cubed
1 pounds Boneless skinless chicken breasts
3 larges Onions, peeled and sliced
¼ teaspoon Nutmeg
¼ teaspoon Allspice
¼ teaspoon Finely ground white pepper
1 teaspoon Salt, or to taste
1 tablespoon Chopped parsley
1 tablespoon Chopped chives
2 Eggs
2 Egg whites
1 cup Heavy cream

Prepare casings. Grind the fat using the fine blade. Melt half the fat slowly over medium heat. Add the onions to the rendered fat and cook slowly in a covered skillet until the onions are translucent. In another pan, bring the milk to a boil and add the bread crumbs. Cook, stirring constantly, unti lthick enough to stick to the spoon when inverted. Grind the veal and chicken together through the fine disk.

Combine and mix thoroughly the onions, remaining fat, veal and chicken, and spices. Run through the fine disk. Blend the mixture until thoroughly mixed. Continue beating; add eggs and egg whites.

Beat a couple of minutes more and then add the bread crumbs. Continue beating and add the cream, a little at a time. Stuff and twist off into 4" links. Refrigerate, covered, one or two days. Prick the casings and place in a large pot. Cover with a mixture of half milk and half water. Bring to a simmer and cook gently thirty minutes.

Cool and refrigerate up to three days. Cook by grilling or until just heated through.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw

Submitted By CAROLYN SHAW On 12-03-94

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