Meats and Sausages
Boudin Blanc de Rethel
The French boudin blanc de Rethel is a specialty from the town of Rethel in the Champagne Ardenne region. Boudin Blanc de Rethel carries PGI, 2002 classification.
Meats | Metric | US |
---|---|---|
Lean pork: shoulder, loin, rear leg | 700 g | 1.54 lb |
Pork back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 12 g | 2 tsp |
White pepper | 2.0 g | 1 tsp |
Nutmeg | 0.5 g | 1/4 tsp |
Egg | 2 | 2 |
Shallots | 60 g | 2 oz |
Milk | 60 ml | 2 oz fl |
Instructions
- Grind pork and shallots through 1/8 (3 mm) plate.
- Grind partially frozen fat through 1/8” (3 mm) plate.
- Mix ground meat with spices and eggs. Add fat and mix again. Por milk and mix all again. You can accomplish mixing in a food processor.
- Stuff into 36 mm hog casings.
- Cook in hot water at 80° C (176° F) for 30 minutes. Cool sausages by immersing them in cold water.
Notes
Wild mushrooms, truffles and foie gras are often added.