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Boudin Blanc (White Sausage)


Ready In: 90 Minutes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Cut the chicken, pork, and fat into cubes small enough to fit into the grinder. Chill the meat thoroughly.
  • Grind once with the 1/4-inch or 3/8-inch plate, then once with the 1/8-inch plate.
  • Simmer the onions in the milk until they are tender. Pour this mixture over the bread crumbs in a bowl. Let cool.
  • Combine the milk mixture with the ground meat mixture. Purée in a food processor until smooth.
  • Beat the eggs with the salt, white pepper, and mace. Mix into the meat mixture.
  • If desired, mix in the chopped parsley at the same time.
  • Stuff into hog casings.
  • Poach the sausages by simmering them slowly in water until cooked through, about 20 minutes. Drain, cool, and refrigerate.
  •  SAVE