This traditional Boudin Blanc de Liège is a refined, pale sausage known for its delicate texture and subtle flavor profile. Unlike coarse country sausages, this mixture is finely pureed and poached in a milk broth infused with parsley, bay leaves, cloves, and nutmeg, resulting in a tender, aromatic bite. The addition of tawny port and currants provides a sophisticated depth of flavor, balancing the richness of the lean pork and fresh pork fat. These sausages are excellent served warm alongside roasted vegetables or as part of a charcuterie board. They require careful handling during stuffing and gentle poaching to maintain their light, airy consistency.
White Pork Sausage
Description
This traditional Boudin Blanc de Li&# 195;¨ge is a refined, pale sausage known for its delicate texture and subtle flavor profile. Unlike coarse country sausages, this mixture is finely pureed and poached in a milk broth infused with parsley, bay leaves, cloves, and nutmeg, resulting in a tender, aromatic bite. The addition of tawny port and currants provides a sophisticated depth of flavor, balancing the richness of the lean pork and fresh pork fat. These sausages are excellent served warm alongside roasted vegetables or as part of a charcuterie board. They require careful handling during stuffing and gentle poaching to maintain their light, airy consistency.Ingredients
Directions
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Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg, and thyme just to a boil in a heavy 4-quart saucepan over medium heat.
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Remove from heat, cover, and let stand for 30 minutes.
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Refrigerate the infusion mixture until it is well chilled, about 2 hours.
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Meanwhile, melt 1 tablespoon butter in a heavy small skillet over low heat.
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Add the remaining 4 minced shallots.
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Cover and cook until very soft, stirring occasionally, about 15 minutes.
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Strain the chilled milk mixture into a food processor, pressing down on the solids to extract as much liquid as possible. Discard solids.
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In the food processor, puree the pork, pork fat, eggs, flour, Port, 1/4 tsp garlic, and the cooked shallots until smooth.
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With the processor running, slowly pour in the strained milk mixture and blend until fully incorporated and smooth.
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Transfer the puree to a large bowl and stir in the minced currants.
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Refrigerate the mixture for 1 to 8 hours to firm up.
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Cut the sausage casings into 3-foot lengths and tie a knot at one end of each.
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Gather one piece of casing around the tip of a pastry bag fitted with a 1/2-inch plain tip.
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Spoon the pork mixture into the pastry bag, pressing down firmly to prevent air pockets.
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Pipe the mixture into the casing, twisting the casing every 6 inches to create individual sausages.
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Tie a knot at the end of the casing.
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Repeat with the remaining pork mixture and casings.
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Tie the twists in the sausage with string to secure them.
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Bring 8 quarts of water to a boil in a large stockpot.
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Remove the pot from heat and gently add the sausages.
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Return the pot to heat, adjusting the flame as necessary to maintain the water just below a simmer (180ðF / 82ðC).
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Cook until the sausages are firm to the touch, about 20 minutes, turning them occasionally.
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Transfer the sausages to cold water to cool rapidly and retain plumpness.
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Cut the coils into individual links.
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To serve, melt the remaining 1/4 cup butter in a heavy skillet over medium heat.
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Lightly brown the sausages on all sides, about 8 minutes total.
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Serve hot.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 94.4kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.8g4%
- Cholesterol 2.4mg1%
- Sodium 93.5mg4%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 2.6g11%
- Sugars 10.8g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Make Ahead:** These sausages can be prepared through the cooling step and wrapped tightly. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.
**Cooking Variations:** While pan-browning is traditional, the sausages can also be grilled over medium-low heat, turning frequently until browned and heated through. Avoid high heat to prevent splitting.
**Chilling is Key:** Ensure the pork and fat are very cold before grinding/pureeing to prevent the fat from smearing, which results in a dry, crumbly texture. Chilling the final mixture before stuffing helps the sausages hold their shape better.
**Casings:** Natural hog casings are recommended for authentic texture. If using synthetic casings, follow the manufacturer's instructions for soaking and preparation.
