Boudin Blanc

Category : General

Yield: 3 pounds

Ingredients (Help):
4 Feet medium hog casings 1/4 ts Allspice
1/2 lb Pork fat, cubed 1/4 ts Finely ground white pepper
1 c Milk 1 ts Salt, or to taste
3/4 c Dry bread crumbs 1 tb Chopped parsley
1 lb Veal, cubed 1 tb Chopped chives
1 lb Boneless skinless chicken 2 Eggs
-breasts 2 Egg whites
3 lg Onions, peeled and sliced 1 c Heavy cream
1/4 ts Nutmeg

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.

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