BOUDIN BLANC: How to Stuff Sausage

(by Ms. Glaze, France)

Ingredients :

Ingredients for BOUDIN RECIPE : Ingredients 500 g pork leg, shoulder, or loin (veal or chicken can be substituted) 100 pork fatback 15g potato starch 1/2 onion, finely diced cooked and cooled (not browned) 4 egg whites 80 ml whipping cream 200 ml milk cooked with an onion and the peel of 1 orange (for flavor) bay leaf and thyme pinch nutmeg 10g salt 2g white pepper 2 meter sausage casing kitchen string optional: 1 black truffle minced, 100g foie gras chopped Cooking liquid: 500 ml milk 2 litres water 30 ml orange flower water

Execution :

BOUDIN RECIPE, instructions : 1. Sweat onions with just a little butter over low heat (don't brown). Add a pinch of salt & sugar. 2. For aromatic milk simmer low (60˚C maximum) with orange peel, bay leaf, thyme, and sliced onion. 3. Mix ground meat with onions, pepper, salt, potato starch. 4. In a cuisinart or blender put meat mixture and blend in egg whites, milk, and then cream till just mixed. Don't turn cream into butter. 5. Start cooking liquid simmering. BUT NOT BOILING!!! 6. Load up your pastry bag with meat filing and pastry tip and scrunch casing over the tip then tie off the end of the casing. Gently squeeze. Make sure not to overfill so you can tie off links with cooking string. Once finished poke a few holes in casing with toothpick, especially if there's any air bubbles. 7. Poach in cooking liquid for 20 minutes. Put in ice bath to cool. Then fry up in some olive oil until golden brown.