Boudin Blanc de Paris

Boudin blanc from Paris.

Calories: 320

Servings: 10

Prep time: 45 minutes

Cook time: 35 minutes

Materials	Metric	US
Pork back fat, fat trimmings, pork belly	300 g	0.66 lb
Chicken breast	350 g	0.77 lb
Full milk	250 ml	1 cup
Onions	100 g	3-1/2 oz

Ingredients per 1000g (1 kg) of materials

Salt	12 g	2 tsp
Pepper, white	2.0 g	1 tsp
Thyme, rubbed	1.0 g	1 tsp
Allspice, ground	0.3 g	1 berry
Nutmeg	0.5 g	1/4 tsp
Ginger	0.5 g	1/4 tsp
Cloves, ground	0.3 g	1/8 tsp
Egg whites	4	4
Butter	28 g	1 oz

Instructions

Finely chop onions and briefly fry in butter until glassy and without color. Cool.
Grind chicken with onions through 1/8” (3 mm) plate.
Grind fat through 1/8” (3 mm) plate. Place in a freezer for 30 minutes then grind again.
Mix ground meat and fat with salt and all spices. Stir in the milk and beaten egg whites until the sausage paste is quite soft, almost runny.
Stuff into 36 mm hog casings making 6” (15 cm) long links.
Cook in water at 80° C (176° F) for 35 minutes.
Cool in cold water, dry and refrigerate.
To serve, fry in butter or barbecue.

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