BOUDIN BLANC (FRENCH WHITE SAUSAGE)
About 1 ½ pounds
This is an emulsified sausage with a smooth, springy texture. Please read Making Sausage at Home and Grinding Meat at Home.
Chill and grind as directed in Grinding and Mixing Sausage using a ¼-inch grinder plate:
- 8 ounces pork loin, cut into ¾-inch cubes
- 8 ounces chicken breast or rabbit meat, cut into ¾-inch cubes
- 4 ounces leaf lard or pork fatback, cut into ¾-inch cubes
Toss in a large bowl with:
- 2 cups chopped onions
- ½ cup fresh bread crumbs
- 2 teaspoons salt
- 1 teaspoon white pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon grated or ground nutmeg
- ⅛ teaspoon ground ginger
Chill in the refrigerator for at least 30 minutes and grind the mixture again. Blend together with:
- ¼ cup cream
- 3 large eggs, beaten
Return the mixture to the refrigerator. If necessary, soak and rinse:
- 4 feet of 1-inch-diameter sausage casings
Stuff the casings as directed, forming 6-inch links. Poach the sausages; if any rise to the surface, puncture them with a small skewer to release the air and prevent bursting. Cool and store for up to 3 days. When ready to serve, brush with:
- Melted butter
and sauté or grill until golden brown.