Boudin Blanc White Sausage

Yield: 7 lb (3.6 kg)





1 lb 8 oz

750 g

Chicken breast,


boneless and skinless

2 lb

1 kg

Lean white pork

1 lb 8 oz

750 g

Pork fat

Cut the chicken, pork, and fat into cubes small enough to fit into the grinder. Combine the chicken with the lean pork, but keep the pork fat separate.

Grind the meat once with the large die, then once with the small die. Chill.

Grind the fat once with the large die, then once with the small die. Chill.

12 oz 1 pt

8 oz

375 g 500 mL 250 g

Onion, chopped Milk

Fresh bread crumbs

Simmer the onions in the milk until they are tender. Pour this mixture over the bread crumbs in a bowl. Cool, then set in the freezer until partly frozen.

Place the ground meat in the bowl of a food chopper or food processor. Chop a few seconds, then add the partially frozen milk mixture. Grind until the mixture is uniformly blended.




3 tbsp

45 mL


2 tsp

10 mL

White pepper

12 tsp

2 mL


1 oz

30 g

Parsley, chopped



Per 1 ounce:

Calories, 90; Protein, 4 g; Fat, 7 g (72% cal.); Cholesterol, 25 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 210 mg.

6. Beat together the eggs, salt, pepper, mace, and parsley (if used). Add to the meat in the grinder and continue to grind to a smooth paste. Check the temperature to make sure it does not rise above 50°F (10°C). If necessary, chill before continuing.

7. Add the fat to the grinder and continue to grind until the mixture is smooth and uniform. Do not let the temperature rise above 58°F (14°C).

8. Stuff into hog casings.

9. Poach the sausages by simmering them slowly in water until cooked through, about 20 minutes. Drain and plunge into ice water to cool. Drain again and refrigerate.

Continue reading here: Mortadella

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