Entree: Belgium – Brussels – Boudin Blanc (A delicate white pork sausage made with milk, cream, and breadcrumbs, gently poached and pan-seared)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) boneless pork shoulder, trimmed and cut into chunks
- 6 oz (170 g) pork back fat, diced
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 large egg (50 g)
- 3/4 cup (75 g) fresh white breadcrumbs
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) ground white pepper
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 1/8 tsp (0.5 g) ground allspice
- 2 tbsp (30 g) unsalted butter, softened (for filling and finishing)
- 1 tbsp (15 ml) neutral oil (for searing)
- Natural hog casings, soaked and rinsed, about 6–8 ft (optional for stuffing)
- 2 tbsp (30 ml) dry white wine (optional, for poaching liquid)
- 1 cup (240 ml) light chicken or vegetable stock (for poaching)

Instructions

1. Chill the pork shoulder and pork fat until firm. Grind twice through a medium plate or mince finely by knife. Transfer to a bowl and keep chilled.
2. Warm the milk and cream until just lukewarm (do not boil). Stir in the egg and whisk together, then add the breadcrumbs and let soak 10 minutes to thicken.
3. Mix the soaked breadcrumb mixture into the ground pork and fat with salt, white pepper, nutmeg, allspice, and 1 tbsp softened butter. Blend until a smooth, homogeneous paste; taste a small pan-fried piece and adjust seasoning.
4. If using casings: fill a sausage stuffer with the mixture and fill casings in 6–8 inch (15–20 cm) links, twisting between links. If not using casings: form into 4 large oblong sausages, about 6 oz (170 g) each.
5. Poach the sausages gently: bring the stock and white wine (if using) to a bare simmer in a wide pan. Add sausages and poach at 170–185°F (77–85°C) for 12–15 minutes until cooked through. Do not allow to boil.
6. Remove sausages and chill briefly to firm up. To serve, heat 1 tbsp oil and 1 tbsp (15 g) butter in a skillet over medium heat. Sear sausages until golden, about 2–3 minutes per side, basting with melted butter.
7. Serve whole or sliced on warm plates with mustard, apple compote, or braised endive, typical accompaniments in Brussels.