Boudin Blanc I
A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain. 40
fresh, finely chopped
Mix flour and milk thoroughly.
Avoid lumps. In a dutch oven or large pot bring the milk to the boil stirring constantly to thicken.
In another pot combine the meat together with the breadcrumbs and some of the thickened milk to moisten. Cook over a gentle heat to thicken and then cool.
In a skillet over medium heat combine the mushrooms, lemon juice and shallots. Cook until most of the moisture from the mushrooms has evaporated.
Thoroughly mix all ingredients together, using as much of the thickened milk mixture to create the desired consistency.
Stuff the mixture into sausage skins. Knot one end then stuff using a funnel, pushing it into the skin (traditionally intestine) towards the knotted end. When the sausage is about 4 inches long twist several times to seal it and repeat.
In a large pot of boiling water seasoned as desired (eg. chives, bay leaves, peppers) poach the sausages under barely simmering for at least 15 minutes, or until no more fat comes out when pricked. Drain and allow to cool completely.
Quatre-epices Is a mixture of ground white pepper, nutmeg, ginger and cloves. Sometime cinnamon is used instead of ginger and sometimes allspice is used instead of the white pepper. The amounts of each spices varies from region to region.