Boudine Blanc Saucisse (Recipe)
May 05, 2011
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From TheCamo Gourmet
Ingredients:
2 lbs. Wild Pork shoulder, cubed 1 lb. skinless, boneless, organic or free range chicken, cubed 1 cup domestic organic duck, goose or pork fat 1 yellow onion, chopped 1¼ cups heavy cream 4 tsps. Kosher salt 1 tbsp. black pepper 4 Allspice berries ¼ tbsp. dried Thyme 1 tbsp. fresh chopped Thyme ½ tsp. Coriander seeds ¼ tsp. Caraway seeds ¼ tsp. smoked Paprika 1 tsp. freshly grated Lemon zest ½ cup bread crumbs 1 pkg. Pork sausage casings Directions:
In a sauce pan sauté the chopped onions in 2 tbsp. of lard until soft. Soak breadcrumbs in the heavy cream and refrigerate. Toss the chicken and wild pork in the spices and seasonings until thoroughly mixed. Using the fine plate, grind these ingredients twice and refrigerate until chilled. Chill the mixing bowl as well. Knead the heavy cream and bread crumbs with the meat thoroughly about 4 minutes. (Test the seasonings in a small frying pan for taste.) Stuff the casings in 5 inch lengths. Poach in 170 degree water until the sausage has reach 160 degree internal temperature. Serve with spinach or favorite greens and a glass of chilled white sparkling wine like Casal Garcia.
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