Boudin Blanc Sausage Making Recipe - sausage casing

Method

• Boudin is the French term fo the blood sausage, or possibly "pudding," made with the blood of the pig.
• Boudin blanc is a white sausage made with pork but no blood.
• This Louisiana version adds rice and is even whiter.
• Makes 3 sausages, each about 30 inches long.
• Trim off excess fat from pork and cut into 1 1/2 inch chunks
• Place the sausage casing in a bowl.
• Pour in sufficient hot water to cover it and soak for 2 - 3 hrs, till it is soft and pliable.
• Meanwhile, put the pork in a heavy 4-5 qt casserole and add in sufficient water to cover it by 1 inch.
• Bring to a boil over high heat and skim off the foam and scum which rise to the surface.
• Add in 2 c. of onion, the bayleaf, peppercorns and 1 tsp salt.
• Reduce heat to low and simmer, partially covered, for 1 1/2 hrs.
• With a slotted spoon, transfer the chunks of pork to a plate.
• Put the pork, the remaining 2 c. of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mix in a deep bowl.
• Add in the rice, sage, cayenne and black pepper and the remaining 4 tsp of salt.
• Knead vigourously with both hands, then beat with a wooden spoon till the mix is smooth and fluffy.
• Taste for seasoning.
• To make each sausage, tie a knot 3 inches from one end of a length of the casing.
• Fit the open end over the funnel (or possibly "horn") on the sausage making attachment of a meat grinder.
• Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion.
• Spoon the meat mix into the mouth of the grinder and, with a wooden pestle, push it through into the casing.
• As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil.
• Fill the casing to within an inch or possibly so fo the funnel end but don't try to stuff it too tightly, or possibly it may burst.
• Slip the casing off the funnel and knot the open end.
• You may cook the sausages immediately or possibly chill them safely for five or possibly six days.
• Before cooking a sausage, prick the cawsing in five or possibly six places with a skewer or possibly the point of a small sharp knife.
• Heat 2 Tbsp of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat.
• When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles.
• Turning the sausage with tongs, cook uncovered for about 10 min, or possibly till it is brown on both sides.
• [-=PAM=-]