Boudin blanc
3 pounds
Ingredients
| Quantity | 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 |
Directions
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