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Boudin Blanc De Liege


12 oz Boneless lean center loin pork, trimmed of all fat, cut into 1-inch chunks and well chilled
9 oz Fresh pork fat cut from loin, fresh bacon or fatback, well chilled
2 c Milk
1 lg Celery stalk with leaves, chopped
6 Fresh parsley sprigs
2 lg Garlic cloves, crushed
3 1/2 ts Salt
1/2 ts Freshly ground white -pepper
Pinch of dried thyme, crumbled
6 tb All-purpose flour
1/4 ts Minced garlic
1 tb Butter
1/4 c (1/2 stick) butter
2 md Onions, chopped
2 md Carrots, chopped
7 lg Shallots, minced
2 Bay leaves, broken
2 Whole cloves
1/8 ts Freshly grated nutmeg
3 md Eggs
1/4 c Tawny Port
2 1/2 tb currants, minced
9 Ft sausage casings


Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to boil in heavy 4-quart saucepan over medium heat. Remove from heat, cover and let stand 30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat.Add remaining 4 minced shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in a food processor with pork, pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth. (If processor has small capacity, puree in batches.) Strain milk into processor, pressing down on solids to extract as much liquid as possible. Blend into puree.Transfer to large bowl. Stir in currants. Refrigerate 1 to 8 hours. Stuff into casings. Bring 8 quarts water to boil in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt butter in heavy skillet over medium heat. Lightly brown sausages on all sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)