This Tasty white pork sausage indigenous to France, Belgium and creole areas of our country is one of my favorite delectable treats to make on a Sunday afternoon or at 2am after a long dinner service on a Saturday night..there are many variations of this recipe most of time always including pork and chicken. I like to keep it simple as you'll see in the recipe to follow. Serve this up with some caramelized apples, braised cabbage and keep it classic or get innovative and throw down a yellow beet and camapri gel, with lemon balm and dried olive.. whatever you decide it will please any guest who enjoys a good tubesteak...
Boudin Blanc
1# pork butt
1# boneless skinless chicken breast
1# rabbit shoulder
3/4 ounce kosher salt
1 t ground white pepper
1 1/2 t quatre epices
8 large eggs
2 1/2 cups milk
3 T AP Flour
Grind meats together and freeze for 5 minutes.
Combine meats and spices in processor for 30 seconds. Add eggs 1-2 at a time, followed by milk and flour, scraping bowl as needed
Poach a taster for seasoning
Stuff into hog casings
Poach at 170 to internal temperature of 160, transfer to an ice bath
Sautee in whole butter over medium-low heat until desired color is reached.
its that simple!
