Boudin Blanc

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Soak the pork casing in cold water for at least 30 minutes, then rinse thoroughly inside and out to remove excess salt.

   Oko 30 min

   Napomena kuhara: Change the water a few times for best results.

2. 2

   In a small saucepan, gently warm the milk until just simmering, then add the white bread slice and let it soak until soft.

   Oko 5 min

3. 3

   Melt the butter in a small skillet over medium heat.

   Oko 1 min

4. 4

   Add the minced shallot and cook until translucent, about 3-4 minutes.

   Oko 4 min

5. 5

   Stir in the minced garlic and cook for another minute until fragrant.

   Oko 1 min

   Napomena kuhara: Do not let the garlic brown.

6. 6

   Remove the shallot and garlic mixture from the heat and let it cool slightly.

   Oko 5 min

7. 7

   Pass the pork shoulder and pork fatback through a meat grinder using a fine die.

   Oko 10 min

   Napomena kuhara: Chill the meat and grinder parts thoroughly before grinding for a cleaner cut.

8. 8

   In a large bowl, combine the ground pork, soaked bread (squeezed lightly to remove excess milk), cooled shallot and garlic, egg, salt, white pepper, and nutmeg.

   Oko 3 min

9. 9

   Mix thoroughly by hand until the mixture is well combined and slightly sticky.

   Oko 5 min

   Napomena kuhara: Overmixing can make the sausage tough, so mix just until combined.

10. 10

    Stuff the mixture into the prepared pork casing using a sausage stuffer or a piping bag with a wide nozzle.

    Oko 15 min

    Napomena kuhara: Avoid air pockets as you stuff. Twist the casing at 4-6 inch intervals to form individual sausages.

11. 11

    Bring a large pot of water to about 80°C (175°F) – it should be hot but not boiling.

    Oko 5 min

    Napomena kuhara: Use a thermometer to ensure the water doesn't get too hot, which can burst the sausages.

12. 12

    Carefully add the boudin blanc to the hot water and poach for 15-20 minutes, maintaining the water temperature.

    Oko 20 min

    Napomena kuhara: The sausages are cooked when they feel firm to the touch.

13. 13

    Remove the poached sausages from the water and let them cool slightly.

    Oko 5 min

    Napomena kuhara: They can be refrigerated at this point for later cooking, or cooked immediately.

14. 14

    Heat the olive oil in a large skillet over medium-low heat.

    Oko 2 min

15. 15

    Add the boudin blanc and gently pan-fry for 5-7 minutes per side, until golden brown and heated through.

    Oko 15 min

    Napomena kuhara: Be careful not to pierce the casings while frying.

16. 16

    Serve immediately with your favorite accompaniments, such as applesauce or mashed potatoes.