Boudin Blanc

Boudin Blanc is a simple French sausage.

Pork belly, no skin550 g1.21 lb
Full milk300 ml0.66 lb
Onions150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Butter28 g1 oz
Salt15 g2-1/2 tsp
White pepper2.0 g1 tsp
  1. Finely chop onions and briefly fry in adulate until burnished and after color.
  2. Cut pork abdomen into 2” (50 mm) pieces. Refreeze briefly and bullwork with onions through 1/4” (5 mm) plate. Refreeze and bullwork again.
  3. Mix arena meat with alkali and pepper. Activity in the milk until the sausage adhesive is absolutely soft, about runny.
  4. Stuff into 36 mm hog casings authoritative 6” (15 cm) continued links.
  5. Cook in baptize at 80° C (176° F) for 35 minutes.
  6. Cool in algid water, dry and refrigerate. To serve, fry in adulate or barbecue.
For a richer acidity instead of milk you can use chrism alloyed with a baffled white of egg.
You can enhance the acidity by abacus 2.g (1 tsp) of Quatre épices aroma mix. Quatre épices is a aroma mix acclimated mainly in French cuisine, but can additionally be begin in some Average Eastern kitchens.
The adaptation of quatre épices is “four spices”, however, bristles or six spices are added common:
white pepper-nutmeg-ginger-cinnamon-cloves
white pepper-nutmeg-ginger-cinnamon-cloves-allspice

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