Boudin Blanc Sausage Mix And Match Version Recipe 415

BOUDIN BLANC

Steps:

• Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
• Combine bread cubes and milk in pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
• Melt 1 tablespoon butter in a large skillet. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and all liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
• Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, creme fraiche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix well with your hands until well combined.
• Beat egg whites with an electric mixer in a large bowl until stiff, then gently fold into sausage mixture. Fold in parsley and truffle shavings. Cover mixture and chill for 1 hour.
• Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
• Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
• Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
• Heat a large pot of water until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering over low heat. Water temperature should be about 200 degrees F (95 degrees C). Keep sausages in the simmering water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking.
• Melt remaining 2 tablespoons butter in a skillet over medium heat. Add sausages and brown for about 7 minutes per side.

BOUDIN SAUSAGE

Steps:

• In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.

BOUDIN BLANC

Steps:

• Soak the bread crumbs in the cream until soft.
• Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.

BOUNTY BOUDIN BLANC

Steps:

• Place ground meats in large pot and cover with water. Bring to boil and cover. Simmer for 3 to 4 hours or until well cooked. Pour off excess liquid and save.
• Grind onions, peppers, celery and garlic using grinder or blender.
• Mix meat and veggies then add your rice. Use 1 large bowl or 2 small bowls.
• Combine the accent, salt, pepper and mix well. Then add to other ingedients and mix well. sample at random to make sure seasoning is uniform. If it is too dry ass some of the meat liquid.
• Fill casings using sausage stuffer or a meat grinder attachment. Twist casing every 6 to 10 inches. Flip to right then to left. This makes your links. Tie the ends
• To heat place in boiling water for 30 minutes or microwave for 15-30 seconds.
• Freezes.
• To quote the author of the recipe Mrs. William E Shaddock says "Makes a ton".
• Note: The rice: meat is a 2:1 ratio. The servings is sheer guess-timent.

GRILLED CHICKEN SAUSAGE "BOUDIN BLANC" HOT DOGS

Steps:

• To begin making the pickled watermelon rinds, cut green outer-skin from rind and discard. Cut enough rind into 1 x ½ -inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot, then bring to boil. Add rind and boil until tender, about 5 minutes. Strain, then transfer rinds to a large metal bowl. Combine remaining 1 teaspoon salt, sugar, cider vinegar, cloves, peppercorn, cinnamon, pickling spice, allspice, and ginger, in a large heavy saucepan. Bring to boil stirring until sugar dissolves. Pour mixture over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged under pickling liquid. Cover and refrigerate at least 8 hours or overnight. Strain liquid from rinds, reserving both pickling liquid and rinds. In a saucepan, bring liquid to boil, and pour over rinds again. Cover and refrigerate overnight. Jar and store for up to 2 weeks.
• For the watermelon jalapeno salsa, soak minced red onions, jalapeños and salt in lemon juice for 5 minutes, then add watermelon, cilantro and mix. Adjust seasoning and serve.
• Boil a large pot of water. Once boiling reduce temperature to medium low to simmer. Poach sausages until par cooked, about 4-5 minutes. Once sausages are par-cooked, remove from water, and transfer to a plate and pat dry. Meanwhile heat a grill to medium. Brush sausages with oil to prevent sticking. Arrange sausages on grill over indirect heat. This will keep sausages from dripping oil and burning. Grill until crisp and browned, not black, about 5 minutes. Transfer sausages to a plate, and let rest for a few minutes. Place sausages inside of bun. Dollop 2 ounces of watermelon salsa and 1 ounce of pickled watermelon rinds over sausage. Top with chopped cilantro and serve.