David C
New member
Boudin blanc
About 3 cups Milk
1-1/2 pounds Boneless pork leg, shoulder or butt, small cubes
8 ounces Pork fatback, small cubes
30 grams Fine salt
3 grams Ground white pepper
1 gram Ground nutmeg
2 grams Sugar
1 Egg
4 (about 120 grams) Egg White
20 grams Port wine
20 grams Cornstarch
About 9 feet Medium hog casing
Aromatics for milk infusion:
50 grams Sliced onion
40 grams Sliced carrot
1/2 Bay leaf
1 small sprig Fresh thyme
1/2 Vanilla bean split
5 grams Dried cpes
1. Combine 2 cups milk with the aromatics and bring to a boil. Reduce heat and simmer for 20 minutes. Strain and add additional milk to make 2 cups. Chill. Reserve aromatics.
2. Combine pork and fat with the salt, pepper, nutmeg, and sugar. Grind pork and fat using a disk with 1/8" (3 mm) diameter holes. Re-chill if necessary.
3. Working in batches, chop meat mixture, egg, and egg whites in food processor using pulse mode. Add wine and milk. Chop until smooth and emulsified. Add cornstarch and pulse until mixed. Keep cold until ready to stuff casings.
4. Soak the casings in cold water until soft. Thoroughly rinse the casing inside and out.
5. Set up a sausage stuffer. Fill the bowl of the stuffer with the forcemeat. Be careful not to leave any air pockets in the mixture.
6. Slide the casing fully onto the fill tube. Prime the fill tube with forcemeat and tie a knot at the end of the casing after it is fully on the fill tube.
7. Fill the casing with the forcemeat. Do not overfill the casings. Guide the casing along the work surface as it fills.
8. Tie a knot at the other end of the filled casing that comes off the stuffing tube. "Massage" the sausage to ensure that it is filled evenly. Twist the filled casing into 6 or 7" long sausages.
9. Place the sausages on a rack and dry for a couple of hours in a refrigerator.
10. Fill a large pot with water and heat to 195 ¡F (90 ¡C). Add reserved aromatics and sausages. Maintain heat at about 175 ¡F (80 ¡C). Poach until sausage is firm, about 15 to 20 minutes and the internal temperature reaches at least 165 to 170 ¡.
11. .Immediately transfer the sausages to an ice bath and cool to less than 40 ¡F (4 ¡C). Drain and dry.
12. Use sausages within a week or wrap tightly and freeze
13. Yield: about ten 7-inch sausages.
Note: The sausage produced by this recipe has a soft, airy texture. For a firmer textured sausage reduce the final quantity of milk by oneÐhalf and reduce or eliminate the egg and egg whites.
About 3 cups Milk
1-1/2 pounds Boneless pork leg, shoulder or butt, small cubes
8 ounces Pork fatback, small cubes
30 grams Fine salt
3 grams Ground white pepper
1 gram Ground nutmeg
2 grams Sugar
1 Egg
4 (about 120 grams) Egg White
20 grams Port wine
20 grams Cornstarch
About 9 feet Medium hog casing
Aromatics for milk infusion:
50 grams Sliced onion
40 grams Sliced carrot
1/2 Bay leaf
1 small sprig Fresh thyme
1/2 Vanilla bean split
5 grams Dried cpes
1. Combine 2 cups milk with the aromatics and bring to a boil. Reduce heat and simmer for 20 minutes. Strain and add additional milk to make 2 cups. Chill. Reserve aromatics.
2. Combine pork and fat with the salt, pepper, nutmeg, and sugar. Grind pork and fat using a disk with 1/8" (3 mm) diameter holes. Re-chill if necessary.
3. Working in batches, chop meat mixture, egg, and egg whites in food processor using pulse mode. Add wine and milk. Chop until smooth and emulsified. Add cornstarch and pulse until mixed. Keep cold until ready to stuff casings.
4. Soak the casings in cold water until soft. Thoroughly rinse the casing inside and out.
5. Set up a sausage stuffer. Fill the bowl of the stuffer with the forcemeat. Be careful not to leave any air pockets in the mixture.
6. Slide the casing fully onto the fill tube. Prime the fill tube with forcemeat and tie a knot at the end of the casing after it is fully on the fill tube.
7. Fill the casing with the forcemeat. Do not overfill the casings. Guide the casing along the work surface as it fills.
8. Tie a knot at the other end of the filled casing that comes off the stuffing tube. "Massage" the sausage to ensure that it is filled evenly. Twist the filled casing into 6 or 7" long sausages.
9. Place the sausages on a rack and dry for a couple of hours in a refrigerator.
10. Fill a large pot with water and heat to 195 ¡F (90 ¡C). Add reserved aromatics and sausages. Maintain heat at about 175 ¡F (80 ¡C). Poach until sausage is firm, about 15 to 20 minutes and the internal temperature reaches at least 165 to 170 ¡.
11. .Immediately transfer the sausages to an ice bath and cool to less than 40 ¡F (4 ¡C). Drain and dry.
12. Use sausages within a week or wrap tightly and freeze
13. Yield: about ten 7-inch sausages.
Note: The sausage produced by this recipe has a soft, airy texture. For a firmer textured sausage reduce the final quantity of milk by oneÐhalf and reduce or eliminate the egg and egg whites.