Entree: Belgium – Central Culinary Region – Boudin Blanc (White pork and veal sausage made with milk, breadcrumbs, and mild spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 25 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) pork shoulder, trimmed and ground
- 8 oz (225 g) veal shoulder, trimmed and ground
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 1 cup (100 g) fresh white breadcrumbs
- 2 large egg whites (approx. 66 g)
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, finely minced (about 1 oz (28 g))
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) ground white pepper
- 1/8 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) chopped fresh parsley
- Natural hog casings, soaked and rinsed
- 2 tbsp (30 ml) neutral oil for frying
- For simple apple compote (optional): 1 large apple, peeled and diced; 1 tbsp (15 ml) butter; 1 tbsp (12 g) sugar; 1 tbsp (15 ml) water; pinch cinnamon

Instructions

1. Warm the milk and cream in a small saucepan until steaming (do not boil). Remove from heat, stir in the breadcrumbs, and let soak 10 minutes until softened.
2. In a small skillet, melt the butter and gently sautée the minced shallot until soft and translucent, about 2–3 minutes. Cool slightly.
3. In a large bowl combine the ground pork and veal, soaked breadcrumbs (with any remaining milk), cooked shallot, egg whites, salt, white pepper, nutmeg, and parsley. Mix until uniformly combined and slightly tacky; for a finer texture pulse briefly in a food processor if desired.
4. Fit a sausage stuffer or piping bag and carefully fill the prepared hog casings with the mixture, forming sausages about 4–5 in (10–13 cm) long. Tie the ends and portion with twine. Prick any large air pockets with a needle.
5. Poach the sausages gently in a saucepan of simmering water kept at 170–180°F (77–82°C) for 20–25 minutes; do not let the water boil. Remove and chill briefly on a rack to set the texture.
6. For the apple compote (optional): melt butter in a small skillet, add diced apple, sugar, water, and a pinch of cinnamon; cook until apples are tender and syrupy, about 6–8 minutes.
7. To finish, heat neutral oil in a skillet over medium heat. Pat sausages dry and sear 2–3 minutes per side until lightly golden. Serve hot with apple compote or mashed potatoes.