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How To make White Pork Sausage (Boudin Blanc De Liege)
2 c Milk
2 md Onions, chopped
2 md Carrots, chopped
1 lg Celery stalk with leaves,
-chopped 6 Fresh parsley sprigs
7 lg Shallots, minced
1 lg Garlic clove, crushed
2 Bay leaves, broken
3 1/2 ts Salt
2 Whole cloves
1/2 ts Freshly ground white
-pepper 1/8 ts Freshly grated nutmeg
-Pinch of dried thyme, -crumbled 1 tb Butter
12 oz Boneless lean center loin
-pork, trimmed of all fat, -cut into 1-inch chunks and -well chilled 9 oz Fresh pork fat cut from
-loin, fresh bacon or -fatback, well chilled 3 md Eggs
6 tb All-purpose flour
1/4 c Tawny Port
1/4 ts Minced garlic
2 1/2 tb Currants, minced
9 Feet sausage casings,
-rinsed inside and out, -soaked in -cold water 1 hour and -rinsed again 1/4 c (1/2 stick) butter
Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to boil in heavy 4-quart
saucepan over medium heat. Remove from het, cover and let stand 30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat. Add remaining 4 minced shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in processor with pork, pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth. Strain milk into processor, pressing down on solids to extract as much liquid as possible. Blend into puree. Transfer to large bowl. Stir in currants. Refrigerate 1 to 8 hours. (If processor has small capacity, puree in batches.) Cut sausage casings into 3-foot lengths. Tie knot at one end of each. Gather 1 piece around tip of pastry bag fitted with 1/2-inch plain tip. Spoon pork mixture into pastry bag, pressing down to prevent air pockets. Pipe mixture into casing, twisting casing every 6 inches to create individual sausages. Tie know at end of casing. Repeat with remaining pork and casings. Tie twists in sausage with string. Bring 8 quarts water to boil in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt butter in heavy skillet over medium heat. Lightly brown sausages on all sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)
How To make White Pork Sausage (Boudin Blanc De Liege)'s Videos
Le boudin blanc de Liège
On vous explique ce qu'est le véritable boudin blanc de Liège, le seul et l'unique !
boudin blanc façon charcutière/Recipe for sausage-style white pudding@lessaveursdannabel8481
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1/2 kg de porc maigre
1/2 kg de filet de poulet
80 cl de lait entier
4 œufs
15 g de maïzena
1/2 verre de porto ou cognac
15 g de sel
2 g de poivre
1 carotte
1 oignon
2 g de muscade
persil/ciboulette (facultatif)
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1/2 kg lean pork
1/2 kg of chicken fillet
80 cl of whole milk
4 eggs
15 g of cornstarch
1/2 glass of port or cognac
15 g of salt
2 g of pepper
1 carrot
1 onion
2 g of nutmeg
parsley / chives (optional)
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Boudin blanc
This sausage is a French concoction, assimilated into Belgium and are the most popular sausages in Belgium. Boudin also travelled to the New World with French settlers, and there are lots of Cajun versions with a liberal amount of pepper!
It is a very simple sausage to make, perhaps rare in that one of the ingredients are cooked before assembly. It is also quite a wet sausage, a large amount of cream is used. This recipe is based on the original sausage.
It is also often made from chicken and pork and has the addition of liver, sometimes heart.
This is an easy version that uses pate instead of liver.
Ingredients
1 Kg pork shoulder, skin removed
500 g pork back fat
100 g Ardennes pate
1/2 teaspoon ground white pepper
2 eggs
½ teaspoon nutmeg
2 onions, chopped finely
120 ml double cream
15 g Kosher or sea salt
3m (32mm diameter) natural hog casings
Start by sanitising all your equipment and put your hog skins into cool water to soak. Change the water of the soaking skins a couple of times, and finally add a dribble of oil to the water to ease their passage onto the delivery tube.Once sanitised, set your grinder / stuffer ready for grinding.
Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
Chop the onions finely and place in a frying pan with a dessert spoon of butter. Fry gently until translucent, do not brown them in any way. Once cooked, set aside to cool, then pop into the fridge once cooled enough (You can cook them the day before if you like).
Grind the meat together with a 6mm plate along with the fat and the Ardennes pate.
Put the meat and fat back in the freezer for 15 minutes and then regrind with the 6mm plate with the addition of the cold onions which should be mixed well with the meat and fat.
Pop the ground meat in the fridge while you prepare the other ingredients. Mix the ingredients with the meat from the fridge in a large bowl.Pop back into the fridge while you cook a small portion to test the seasoning by cooking a small portion.Stuff into hog casings.These sausages should not be over stuffed. They can be left for a day to mature then cooked for 40 minutes in water at 80ºC. Once cooked, allow them to cool and the refrigerate once cool enough.
They are fried in butter, grilled, BBQ’d and used in casseroles - being cooked again. They are a mild flavoured sausage and just cry out for some good mustard.Belgian Beer
You are spoilt for choice for Belgian beer, but this sausage really must have La Chouffe Blonde D'ardenne, which is available from Beerwulf, on the internet. Well, I just had to choose this White sausage with Ardennes pate and match it to a white beer!
England play Belgium on the 28th June. England have a big job on, Belgium are ranked 11 places higher than England!
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