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Boudin Blanc I

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Submitted by Wingirl

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.

YIELD

5 servings

PREP

60 min

COOK

30 min

READY

4 hrs

Ingredients

2 ½ 1.1
POUNDS KG GROUND PORK
2 ½ 1.1
POUNDS KG GROUND CHICKEN
2 3E+1
TABLESPOONS ML SALT
3 15
TEASPOONS ML WHITE PEPPER
3 15
TEASPOONS ML QUATRE-EPICES *
2 2
LARGE LARGE EGGS
6 9E+1
TABLESPOONS ML RICE FLOUR
6 1.4
CUPS L MILK
2 ½ 591
CUPS ML BREAD CRUMBS
fresh
14 404.6
OUNCES ML/G MUSHROOMS, BUTTON
fresh, finely chopped
½ 0.5
EACH EACH LEMON
juiced
4 115.6
OUNCES ML/G ALMONDS
ground
2 3E+1
TABLESPOONS ML ITALIAN PARSLEY
chopped
4 4
EACH EACH SHALLOTS
minced *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 886g (31.3 oz)
Amount per Serving
Calories 1465 44% from fat
 % Daily Value *
Total Fat 72g 111%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 480mg 160%
Sodium 3782mg 158%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 21%
Sugars g
Protein 261g
Vitamin A 18% Vitamin C 19%
Calcium 57% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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