White Pork Sausage(Boudin Blanc De Liege)

* Exported from MasterCook *

WHITE PORK SAUSAGE (BOUDIN BLANC DE LIEGE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Milk
2 md Onions, chopped
2 md Carrots, chopped
1 lg Celery stalk with leaves,
-chopped
6 Fresh parsley sprigs
7 lg Shallots, minced
1 lg Garlic clove, crushed
2 Bay leaves, broken
3 1/2 ts Salt
2 Whole cloves
1/2 ts Freshly ground white
-pepper
1/8 ts Freshly grated nutmeg
-Pinch of dried thyme,
-crumbled
1 tb Butter
12 oz Boneless lean center loin
-pork, trimmed of all fat,
-cut into 1-inch chunks and
-well chilled
9 oz Fresh pork fat cut from
-loin, fresh bacon or
-fatback, well chilled
3 md Eggs
6 tb All-purpose flour
1/4 c Tawny Port
1/4 ts Minced garlic
2 1/2 tb Currants, minced
9 Feet sausage casings,
-rinsed inside and out,
-soaked in
-cold water 1 hour and
-rinsed again
1/4 c (1/2 stick) butter

Bring milk, onions, carrots, celery, parsley, 3
shallots, garlic clove, bay leaves, salt, cloves,
pepper, nutmeg and thyme just to boil in heavy 4-quart
saucepan over medium heat. Remove from het, cover and
let stand 30 minutes.
Refrigerate until mixture is well chilled, about 2
hours. Meanwhile, melt 1 Tbsp butter in heavy small
skillet over low heat. Add remaining 4 minced
shallots. Cover and cook until very soft, stirring
occasionally, about 15 minutes. Puree with on/off
turns in processor with pork, pork fat, eggs, flour,
Port and 1/4 tsp garlic until smooth. Strain milk
into processor, pressing down on solids to extract as
much liquid as possible. Blend into puree. Transfer
to large bowl. Stir in currants. Refrigerate 1 to 8
hours. (If processor has small capacity, puree in
batches.) Cut sausage casings into 3-foot lengths.
Tie knot at one end of each. Gather 1 piece around tip
of pastry bag fitted with 1/2-inch plain tip. Spoon
pork mixture into pastry bag, pressing down to prevent
air pockets. Pipe mixture into casing, twisting casing
every 6 inches to create individual
sausages. Tie know at end of casing. Repeat with
remaining pork and casings. Tie twists in sausage
with string. Bring 8 quarts water to boil in stockpot.
Remove from heat and add sausages.
Return pot to heat, adjusting as necessary to maintain
water just below simmer (180 F). Cook until sausages
are firm to touch, 20 minutes, turning occasionally.
Cool in cold water to retain plumpness. Cut into
individual links. (Can be prepared ahead to this
point. Wrap and refrigerate up to 3 days or freeze up
to 2 months.) Melt butter in heavy skillet over medium
heat. Lightly brown sausages on all
sides, about 8 minutes total. Serve hot. (Sausage can
also be grilled.)



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