Boudin Blanc
This recipe creates a classic boudin blanc, a delicate white sausage. It's traditionally made with lean pork, milk, and a blend of mild spices. The resulting sausage is tender and flavorful, perfect for a special meal.
Forkin eredeti receptje
- Teljes idő
- 1 ó 30 p
- Adag
- 4
- Nehézség
- Nehéz
- Adagonként
- 718 kcal
Allergéninformáció: a következőket tartalmazhatja: tojás, glutén és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
- 500 gpork shoulder, trimmed, cut into 1-inch cubes
- 150 gpork fatback, cut into 1-inch cubes
- 240 mlmilk, whole
- 1 dbegg, large
- 1 dbshallot, finely minced
- 2 gerezdgarlic, minced
- 1 szeletwhite bread, crusts removed
- 15 gbutter
- 1,5 tk.salt
- 0,5 tk.white pepper, freshly ground
- 0,25 tk.nutmeg, freshly grated
- 15 gpork casing, natural, medium diameter
- 1 ek.olive oil
Eszközök
meat grinder · sausage stuffer · saucepan · large bowl · large pot · skillet · thermometer
Elkészítés
Lépésről lépésre
- 1
Soak the pork casing in cold water for at least 30 minutes, then rinse thoroughly inside and out to remove excess salt.
Körülbelül 30 p
A szakács megjegyzése: Change the water a few times for best results.
- 2
In a small saucepan, gently warm the milk until just simmering, then add the white bread slice and let it soak until soft.
Körülbelül 5 p
- 3
Melt the butter in a small skillet over medium heat.
Körülbelül 1 p
- 4
Add the minced shallot and cook until translucent, about 3-4 minutes.
Körülbelül 4 p
- 5
Stir in the minced garlic and cook for another minute until fragrant.
Körülbelül 1 p
A szakács megjegyzése: Do not let the garlic brown.
- 6
Remove the shallot and garlic mixture from the heat and let it cool slightly.
Körülbelül 5 p
- 7
Pass the pork shoulder and pork fatback through a meat grinder using a fine die.
Körülbelül 10 p
A szakács megjegyzése: Chill the meat and grinder parts thoroughly before grinding for a cleaner cut.
- 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.
Körülbelül 3 p
- 9
Mix thoroughly by hand until the mixture is well combined and slightly sticky.
Körülbelül 5 p
A szakács megjegyzése: Overmixing can make the sausage tough, so mix just until combined.
- 10
Stuff the mixture into the prepared pork casing using a sausage stuffer or a piping bag with a wide nozzle.
Körülbelül 15 p
A szakács megjegyzése: Avoid air pockets as you stuff. Twist the casing at 4-6 inch intervals to form individual sausages.
- 11
Bring a large pot of water to about 80°C (175°F) – it should be hot but not boiling.
Körülbelül 5 p
A szakács megjegyzése: Use a thermometer to ensure the water doesn't get too hot, which can burst the sausages.
- 12
Carefully add the boudin blanc to the hot water and poach for 15-20 minutes, maintaining the water temperature.
Körülbelül 20 p
A szakács megjegyzése: The sausages are cooked when they feel firm to the touch.
- 13
Remove the poached sausages from the water and let them cool slightly.
Körülbelül 5 p
A szakács megjegyzése: They can be refrigerated at this point for later cooking, or cooked immediately.
- 14
Heat the olive oil in a large skillet over medium-low heat.
Körülbelül 2 p
- 15
Add the boudin blanc and gently pan-fry for 5-7 minutes per side, until golden brown and heated through.
Körülbelül 15 p
A szakács megjegyzése: Be careful not to pierce the casings while frying.
- 16
Serve immediately with your favorite accompaniments, such as applesauce or mashed potatoes.
Adagonként
Tápérték
- Kalória
- 717,9kcal
- Fehérje
- 28g
- Szénhidrát
- 12,2g
- Zsír
- 61,5g
- Rost
- 0,8g
- Cukor
- 4,4g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Store cooked boudin blanc in an airtight container in the refrigerator.
Gently reheat in a skillet over low heat until warmed through, or in a microwave.