Side Pannel
Boudin Blanc (Sausage Making)
Boudin Blanc (Sausage Making)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 3 3ft hog sausage casing
- 3 lb Boneless lean pork
- 4 c Coarsely chopped onions
- 1 md Bay leaf, crumbled
- 6 Whole black peppercorns
- 5 ts Salt
- 1 c Green pepper, coarse chop
- 1 c Parsley, coarse chop
- 1/2 c Green onions, coarse chop
- 1 tb Finely chopped garlic
- 2 1/2 c Freshly cooked white rice
- 1 tb Dried sage leaves
- 2 1/2 ts Cayenne
- 1/2 ts Fresh ground black pepper
Directions
Boudin is the French term fo the blood sausage, or "pudding," made with the
blood of the pig. Boudin blanc is a white sausage made with pork but no
blood. This Louisiana version adds rice and is even whiter.
Makes 3 sausages, each about 30 inches long.
Trim off excess fat from pork and cut into 1 1/2 inch chunks
Place the sausage casing in a bowl. Pour in enough warm water to cover it
and soak for 2 - 3 hours, until it is soft and pliable.
Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough water
to cover it by 1 inch. Bring to a boil over high heat and skim off the
foam and scum that rise to the surface. Add 2 cups of onion, the bayleaf,
peppercorns and 1 tsp salt. Reduce heat to low and simmer, partially
covered, for 1 1/2 hours.
With a slotted spoon, transfer the chunks of pork to a plate. Put the pork,
the remaining 2 cups of onions, the green pepper, parsley, green onions and
garlic through the medium blade of a food grinder and place the mixture in
a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining
4 tsp of salt. Knead vigourously with both hands, then beat with a wooden
spoon until the mixture is smooth and fluffy. Taste for seasoning.
To make each sausage, tie a knot 3 inches from one end of a length of the
casing. Fit the open end over the funnel (or "horn") on the sausage making
attachment of a meat grinder. Then ease the rest of the casing onto the
funnel, squeezing it up like the folds of an accordion.
Spoon the meat mixture into the mouth of the grinder and, with a wooden
pestle, push it through into the casing. As you fill it, the casing will
inflate and gradually ease away from the funnel in a ropelike coil. Fill
the casing to within an inch or so fo the funnel end but do not try to
stuff it too tightly, or it may burst. Slip the casing off the funnel and
knot the open end. You may cook the sausages immediately or refrigerate
them safely for five or six days.
Before cooking a sausage, prick the cawsing in five or six places with a
skewer or the point of a small sharp knife. Melt 2 Tbsp of butter with 1
Tblsp of oil in a heavy 12 inch skillet set over moderate heat. When the
foam begins to subside, place the sausage in the skillet, coiling it in
concentric circles. Turning the sausage with tongs, cook uncovered for
about 10 minutes, or until it is brown on both sides. [-=PAM=-]
blood of the pig. Boudin blanc is a white sausage made with pork but no
blood. This Louisiana version adds rice and is even whiter.
Makes 3 sausages, each about 30 inches long.
Trim off excess fat from pork and cut into 1 1/2 inch chunks
Place the sausage casing in a bowl. Pour in enough warm water to cover it
and soak for 2 - 3 hours, until it is soft and pliable.
Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough water
to cover it by 1 inch. Bring to a boil over high heat and skim off the
foam and scum that rise to the surface. Add 2 cups of onion, the bayleaf,
peppercorns and 1 tsp salt. Reduce heat to low and simmer, partially
covered, for 1 1/2 hours.
With a slotted spoon, transfer the chunks of pork to a plate. Put the pork,
the remaining 2 cups of onions, the green pepper, parsley, green onions and
garlic through the medium blade of a food grinder and place the mixture in
a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining
4 tsp of salt. Knead vigourously with both hands, then beat with a wooden
spoon until the mixture is smooth and fluffy. Taste for seasoning.
To make each sausage, tie a knot 3 inches from one end of a length of the
casing. Fit the open end over the funnel (or "horn") on the sausage making
attachment of a meat grinder. Then ease the rest of the casing onto the
funnel, squeezing it up like the folds of an accordion.
Spoon the meat mixture into the mouth of the grinder and, with a wooden
pestle, push it through into the casing. As you fill it, the casing will
inflate and gradually ease away from the funnel in a ropelike coil. Fill
the casing to within an inch or so fo the funnel end but do not try to
stuff it too tightly, or it may burst. Slip the casing off the funnel and
knot the open end. You may cook the sausages immediately or refrigerate
them safely for five or six days.
Before cooking a sausage, prick the cawsing in five or six places with a
skewer or the point of a small sharp knife. Melt 2 Tbsp of butter with 1
Tblsp of oil in a heavy 12 inch skillet set over moderate heat. When the
foam begins to subside, place the sausage in the skillet, coiling it in
concentric circles. Turning the sausage with tongs, cook uncovered for
about 10 minutes, or until it is brown on both sides. [-=PAM=-]
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