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.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 718 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpork shoulder, trimmed, cut into 1-inch (2.5 cm) cubes
- 150 gpork fatback, cut into 1-inch (2.5 cm) cubes
- 240 mlmilk, whole
- 1 pcsegg, large
- 1 pcsshallot, finely minced
- 2 clovegarlic, minced
- 1 slicewhite bread, crusts removed
- 15 gbutter
- 1.5 tspsalt
- 0.5 tspwhite pepper, freshly ground
- 0.25 tspnutmeg, freshly grated
- 15 gpork casing, natural, medium diameter
- 1 tbspolive oil
Equipment
meat grinder · sausage stuffer · saucepan · large bowl · large pot · skillet · thermometer
The method
Step by step
- 1
Soak the pork casing in cold water for at least 30 minutes, then rinse thoroughly inside and out to remove excess salt.
About 30 min
Cook’s note: 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.
About 5 min
- 3
Melt the butter in a small skillet over medium heat.
About 1 min
- 4
Add the minced shallot and cook until translucent, about 3-4 minutes.
About 4 min
- 5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Do not let the garlic brown.
- 6
Remove the shallot and garlic mixture from the heat and let it cool slightly.
About 5 min
- 7
Pass the pork shoulder and pork fatback through a meat grinder using a fine die.
About 10 min
Cook’s note: 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.
About 3 min
- 9
Mix thoroughly by hand until the mixture is well combined and slightly sticky.
About 5 min
Cook’s note: 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.
About 15 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 20 min
Cook’s note: The sausages are cooked when they feel firm to the touch.
- 13
Remove the poached sausages from the water and let them cool slightly.
About 5 min
Cook’s note: 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.
About 2 min
- 15
Add the boudin blanc and gently pan-fry for 5-7 minutes per side, until golden brown and heated through.
About 15 min
Cook’s note: Be careful not to pierce the casings while frying.
- 16
Serve immediately with your favorite accompaniments, such as applesauce or mashed potatoes.
Per serving
Nutrition
- Calories
- 717.9kcal
- Protein
- 28g
- Carbs
- 12.2g
- Fat
- 61.5g
- Fibre
- 0.8g
- Sugar
- 4.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.
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