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White Pork Sausage

White Pork Sausage (Boudin Blanc De Liege recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 94.4
Dietary: Vegetarian
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
  • 2 cup Milk
  • 2 md Onions, chopped
  • 2 md Carrots, chopped
  • 1 lg Celery stalk with leaves
  • 6 sprigs Fresh parsley
  • 7 lg Shallots, minced
  • 1 lg Garlic clove, crushed
  • 2 Bay leaves, broken
  • 3 1/2 tsp Salt
  • 2 Whole cloves
  • 1/2 tsp Freshly ground white pepper
  • 1/8 tsp Freshly grated nutmeg
  • 1 pinch Dried thyme, crumbled
  • 1 tbsp 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 tbsp All-purpose flour
  • 1/4 cup Tawny Port
  • 1/4 tsp Minced garlic
  • 2 1/2 tbsp Currants, minced
  • 9 ft Sausage casings, rinsed inside and out, soaked in cold water 1 hour and rinsed again
  • 1/4 cup Butter
Directions
  1. 1
    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.
  2. 2
    Remove from heat, cover, and let stand for 30 minutes.
  3. 3
    Refrigerate the infusion mixture until it is well chilled, about 2 hours.
  4. 4
    Meanwhile, melt 1 tablespoon butter in a heavy small skillet over low heat.
  5. 5
    Add the remaining 4 minced shallots.
  6. 6
    Cover and cook until very soft, stirring occasionally, about 15 minutes.
  7. 7
    Strain the chilled milk mixture into a food processor, pressing down on the solids to extract as much liquid as possible. Discard solids.
  8. 8
    In the food processor, puree the pork, pork fat, eggs, flour, Port, 1/4 tsp garlic, and the cooked shallots until smooth.
  9. 9
    With the processor running, slowly pour in the strained milk mixture and blend until fully incorporated and smooth.
  10. 10
    Transfer the puree to a large bowl and stir in the minced currants.
  11. 11
    Refrigerate the mixture for 1 to 8 hours to firm up.
  12. 12
    Cut the sausage casings into 3-foot lengths and tie a knot at one end of each.
  13. 13
    Gather one piece of casing around the tip of a pastry bag fitted with a 1/2-inch plain tip.
  14. 14
    Spoon the pork mixture into the pastry bag, pressing down firmly to prevent air pockets.
  15. 15
    Pipe the mixture into the casing, twisting the casing every 6 inches to create individual sausages.
  16. 16
    Tie a knot at the end of the casing.
  17. 17
    Repeat with the remaining pork mixture and casings.
  18. 18
    Tie the twists in the sausage with string to secure them.
  19. 19
    Bring 8 quarts of water to a boil in a large stockpot.
  20. 20
    Remove the pot from heat and gently add the sausages.
  21. 21
    Return the pot to heat, adjusting the flame as necessary to maintain the water just below a simmer (180°F / 82°C).
  22. 22
    Cook until the sausages are firm to the touch, about 20 minutes, turning them occasionally.
  23. 23
    Transfer the sausages to cold water to cool rapidly and retain plumpness.
  24. 24
    Cut the coils into individual links.
  25. 25
    To serve, melt the remaining 1/4 cup butter in a heavy skillet over medium heat.
  26. 26
    Lightly brown the sausages on all sides, about 8 minutes total.
  27. 27
    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.

Keywords: boudin blanc, liège sausage, white sausage, pork sausage, belgian sausage, poached sausage, milk sausage, homemade sausage, pork loin, pork fat, sausage casings, charcuterie, appetizer, brunch, port wine, currants, nutmeg, spiced pork, delicate sausage
Read it online: https://www.chefs-mate.com/recipe/white-pork-sausage-boudin-blanc-de-liege/