Boudin blanc

This is a wonderful French sausage, one of my favorites. It is very different from the equally good Cajun sausage of the same name. You can put it in casings or simply make patties. It can be frozen but it is best eaten fresh.

1/2 lb lean pork
1/2 lb skinned boneless chicken breast
1/2 lb pork fat*
1/2 c chopped onion
1 TB butter
2/3 c heavy cream
1/2 c good quality white bread, crusts removed, cut into small pieces
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1/4 tsp white pepper
1/2 TB salt
1 large egg
1 egg white
about 3 feet hog casings

Sauté onion in butter until translucent, then cool. Scald cream and pour over bread, stir in salt and spices, then cool. Grind pork, chicken, and fat using the coarse grinding disk. Mix all ingredients and stuff into casings or form into patties.

* Plain pork fat can be difficult to find. A perfectly good and widely available substitute is fatback. Because fatback is salted, it should be rinsed, cut into finger size pieces (remove the rind), and soaked in cold water for half an hour, then drained before grinding. There will still be some residual salt so you’ll need to reduce the recipe’s added salt. In my experience  you’ll need 1/3 to 1/2 of the salt called for in the recipe if you use fatback. To be safe, make the forcemeat without any added salt, pan fry a small patty and taste for salt, then add as needed.

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