Boudin Blanc Sausage MakingFrom grizzlybear 4 years ago
- 3 3ft hog sausage casing shopping list
- 3 lb boneless lean pork shopping list
- 4 c coarsely chopped onions shopping list
- 1 md bay leaf, crumbled shopping list
- 6 whole black peppercorns shopping list
- 5 ts salt shopping list
- 1 c green pepper, coarse chop shopping list
- 1 c parsley, coarse chop shopping list
- 1/2 c green onions, coarse chop shopping list
- 1 tb finely chopped garlic shopping list
- 2 1/2 c freshly cooked white rice shopping list
- 1 tb dried sage leaves shopping list
- 2 1/2 ts cayenne shopping list
- 1/2 ts fresh ground black pepper shopping list
How to make it
- Makes 3 sausages, each about 30 inches long.
- Trim off excess fat from pork and cut into 1 1/2 inch chunks
- Place the sausage casing in a bowl. Pour in enough warm water to cover it and soak for 2 - 3 hours, until it is soft and pliable.
- Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rise to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1 tsp salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours.
- With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 tsp of salt. Knead vigorously with both hands, and then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.
- To make each sausage, tie a knot 3 inches from one end of a length of the casing. Fit the open end over the funnel (or "horn") on the sausage making attachment of a meat grinder. Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion.
- Spoon the meat mixture into the mouth of the grinder and, with a wooden pestle, push it through into the casing. As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil. Fill the casing to within an inch or so from the funnel end but do not try to stuff it too tightly, or it may burst. Slip the casing off the funnel and knot the open end. You may cook the sausages immediately or refrigerate them safely for five or six days.
- Before cooking a sausage, prick the casing in five or six places with a skewer or the point of a small sharp knife. Melt 2 Tbsp of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides.
The Cookgrizzlybear CA
The Rating3 people
Not sure about the blood sausage, I know alot of people like it though. I think I'll have mine plain, please. Recipe looks good. I have become a big fan of Andouille Sausage though, love the kick.gapeach55 in Covington loved it
I love homemade sausage & this sounds like a great recipe. 5 forksbrianna in loved it
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