Entree: Belgium – Wallonia – Boudin Blanc (Creamy white pork sausage made from finely ground pork, milk, breadcrumbs, and mild spices, gently poached then often pan-seared)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 22 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) pork shoulder, trimmed and cubed
- 6 oz (170 g) pork fatback, cubed
- 4 oz (115 g) cooked ham, diced
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 large eggs
- 1 cup (100 g) fresh breadcrumbs
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 2 tbsp (30 g) unsalted butter
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground white pepper
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (30 ml) cognac or brandy (optional)
- 1 bay leaf
- 4 sprigs fresh thyme
- 6–8 ft (2 m) natural hog casings, rinsed and soaked (or synthetic sausage casings)
- 8 cups (1.9 L) water for poaching

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Chill the pork shoulder and fatback until very cold, then grind through a medium plate (or pulse in a food processor) until finely minced. Reserve in the refrigerator.
2. In a skillet, melt the butter over medium heat and sauté the chopped onion until translucent and soft, about 6–8 minutes; cool.
3. In a large bowl combine ground pork, diced ham, cooled onions, milk, cream, eggs, breadcrumbs, salt, white pepper, nutmeg, and cognac if using. Mix thoroughly until a smooth, cohesive emulsion forms; chill mixture for at least 30 minutes to firm.
4. Fit a sausage stuffer or use a piping bag; refill soaked casings and stuff the mixture into casings, forming 6 evenly sized links (about 6–7 oz (170–200 g) each). Twist into links and tie ends. Prick any large air pockets with a needle and re-twist to remove excess air.
5. Bring poaching liquid (water with bay leaf and thyme) to a gentle temperature of about 170–180°F (77–82°C). Add sausages and poach gently until internal temperature reaches 160°F (71°C), about 18–22 minutes; do not boil.
6. Remove sausages from poaching liquid and chill briefly to set the casing. To serve, heat a skillet over medium-high, add a little butter or oil, and sear sausages until golden brown, about 2–3 minutes per side. Serve immediately.

1. Chill the pork shoulder and fatback until very cold, then grind through a medium plate (or pulse in a food processor) until finely minced. Reserve in the refrigerator.
2. In a skillet, melt the butter over medium heat and sauté the chopped onion until translucent and soft, about 6–8 minutes; cool.
3. In a large bowl combine ground pork, diced ham, cooled onions, milk, cream, eggs, breadcrumbs, salt, white pepper, nutmeg, and cognac if using. Mix thoroughly until a smooth, cohesive emulsion forms; chill mixture for at least 30 minutes to firm.
4. Fit a sausage stuffer or use a piping bag; refill soaked casings and stuff the mixture into casings, forming 6 evenly sized links (about 6–7 oz/170–200 g each). Twist into links and tie ends. Prick any large air pockets with a needle and re-twist to remove excess air.
5. Bring poaching liquid (water with bay leaf and thyme) to a gentle temperature of about 170–180°F (77–82°C). Add sausages and poach gently until internal temperature reaches 160°F (71°C), about 18–22 minutes; do not boil.
6. Remove sausages from poaching liquid and chill briefly to set the casing. To serve, heat a skillet over medium-high, add a little butter or oil, and sear sausages until golden brown, about 2–3 minutes per side. Serve immediately.